Tuesday, May 18, 2010
Cilantro Lime Aioli...and pork skewers, gai lan, sweet potato fries.
This aioli was really a star at the table last night.
I initially did it for the sweet potato fries instead of a plain mayo, but Isabel started dipping her pork in it, next thing I knew, I was doing it too.
For the greens.
Wash them carefully (I hate crunching on sand!) and mix with sesame oil, lots of chopped ginger and garlic, and some salt. We cooked them on the grill in a foil pocket.
For the sweet potato fries.
Cut into matchstick and toss with garlic, sambal and a bit of oil. Pop in the oven at 350 for about 25 minutes.
For the skewers.
These were so tender - I marinated them before leaving for work in the morning...
A mix of canola oil, lots of garlic, lots of ginger, beer, soy sauce.
For the aioli.
In the bowl of a mixer, combine: 1 egg yolk, 1 large tablespoon of dijon, juice of 1 lime, 2 cloves garlic (or more!), salt and pepper. Slowly add the oil of your choice until the right consistency is reached (about 3/4 cup - one cup, taste as you go!) Start adding the oil drop by drop as the mixer is going, then add as a slow stream. Finish with chopped cilantro and more lime juice if desired.