Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a
For the basil aioli: Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire
In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.
Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check
Puree the mayonnaise and fresh basil and set aside.
Mix
ach piece of bread with basil aioli. Stack one piece with bacon
GENEROUS AMOUNT OF THE AIOLI ON EACH BUN. ADD THE
Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
Season cutlets generously with salt and pepper.
Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.
Prepare the aioli: Mix all of the ingredients together until homogenous.
Set aside in the refrigerator until ready to use.
Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
Heat 1/2 of the olive oil in a skillet over high heat.
Add two of the crabs and cook for about 3 minutes per side, or until browned.
Remove from the skillet and keep warm.
Add the rest of the oil and cook the other 2 crabs.
Serve at once on crusty bread that has been spread with the aioli.
red onion and Tomato Aioli.
Tomato Aioli: Combine all ingredients in
re on the east), Parmesan, basil, lemon juice, garlic, and pepper
Combine Light Mayonnaise, basil, lemon juice and garlic in
Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
alt.
Stir in the basil (very finely chopped).
tir-fry. Add in the basil leaves and do a few
In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
Pulse in mayonnaise.
Put in refrigerator up to 24 hours.
Choose your vegetables, cut into strips.
Blanch in boiling water for 1 minute.
Drain and chill in ice water.
I used carrots, peppers and green beans.
I added radishes, tomatoes and cucumbers to the platter after.
Time does not include the chilling time.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
rap and refrigerate.).
For Basil Pesto:
In a blender
Toss lettuce and basil leaves together in salad bowl.
Mound gently.
Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
(Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
Serve vinaigrette on the side.
Makes 2 main course servings.
Pesto Directions:
Put basil leaves and garlic in bowl