Tag Archives: mayonnaise

Paprika Aïoli

Posted by Cooking with Sierra in Sauces and Dressings and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 4 large cloves garlic, unpeeled
  • 2/3 cup mayonnaise
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. lemon juice
  • salt and pepper to taste

Directions:

  1. Place garlic in a small saucepan, add cold water to cover by at least 1/2 inch and bring to a boil over high heat. Once the water is boiling, drain and repeat the process once more. Rinse the garlic with cold water and peel and mince the cloves.
  2. In a bowl, whisk the poached garlic with the olive oil, mayonnaise, smoked paprika and lemon juice until smooth. Add more lemon juice and the salt and pepper to taste. Enjoy!

**Tip from the Chef: Try this sauce with Asparagus Fries!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Grilled Vegetable Sandwich

Posted by Cooking with Sierra in Main Courses and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/8 cup olive oil
  • 1 cup red bell peppers, sliced
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese

Directions:

  1. In a bowl, mix the mayonnaise, garlic and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side and the grate of the grill. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mix on the cut sides of the bread, and sprinkle each one with feta. Place cheese side up on the grill, and cover with lid for 2 to 3 minutes. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open-faced grilled sandwiches. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Spinach Artichoke Dip

Posted by Cooking with Sierra in Appetizers and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 2 cups parmesan cheese
  • 1- 10 oz box frozen chopped spinach, thawed
  • 1- 14 oz can artichoke hearts, drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese
  • 1/3 cup mayonnaise
  • 2 tsp. garlic, minced

Directions:

  1. Preheat oven to 375°F.
  2. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes.
  3. Serve with crackers, chips or toasted bread. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Fried Green Tomato BLTs

Posted by Cooking with Sierra in Main Courses and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 4 slices of bacon
  • ½ cup all-purpose flour
  • 1 large egg, beaten, with 1 tbsp. water
  • ½ cup yellow cornmeal
  • 1 lb. unripe green tomatoes, cut into ½ inch slices
  • canola oil
  • 8 slices whole wheat bread, toasted
  • low-fat mayonnaise
  • baby arugula
  • salt and pepper

 

Directions:

 

  1. Preheat oven to 400°F and line a rimmed baking sheet with foil. Arrange bacon on foil and bake for 15 minutes. Drain and cut in half.
  2. Put flour, egg mixture and cornmeal into 3 shallow bowls. Season cornmeal with salt and pepper. Dip tomato slices in flour, then in the egg and lastly in the cornmeal. Transfer the slices to a platter covered with wax paper.
  3. In a large skillet, heat ¼ inch canola oil until shimmering. Add tomatoes and cook over high heat, turning once, for 5 minutes. Drain the tomatoes on paper towels.
  4. Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with green tomatoes, bacon and arugula. Close sandwiches, cut in half and serve. Enjoy!

    Recipe Compliments of Executive Chef Sierra A. Martin
    The Edge Banquet and Conference Center

Summer Bouillabaisse

Posted by Cooking with Sierra in Soups and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 3 tbsp. extra-virgin olive oil
  • 1 ½ tbsp.. chopped garlic; plus ½ tsp., minced
  • 2 lb. ripe tomatoes, cored and diced
  • 1 cup dry white wine
  • 1 tsp. sweet pimentón
  • ¼ cup mayonnaise
  • salt and pepper, to taste
  • 1 ¾ cups chicken broth
  • lg. pinch saffron
  • 1 lb. halibut, cut into 1-inch chunks
  • 2 cups corn kernels
  • 2 tbsp. flat-leaf parsley, chopped

 

Directions:

  1. In a large soup pot, heat oil over medium heat. Add 1 ½ tbsp. chopped garlic for about 30 seconds. Add tomatoes and wine, increasing heat to medium-high. Simmer tomatoes until they are broken down and mixture is slighty soupy, about 15 minutes.
  2. While cooking tomatoes, whisk ½ tsp. grated garlic, paprika and mayonnaise into a small bowl. Whisk in a little olive oil and cool water to make creamy.
  3. Add broth and saffron to tomato mixture and simmer about 5 minutes, to slightly reduce the broth.
  4. Add fish and simmer another 3 to 5 minutes. Stir in the corn. Season with salt and pepper.
  5.  Serve in bowls with sauce on top and garnish with parsley Enjoy!

 

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Poppy Seed-Citrus Vinaigrette

Posted by Cooking with Sierra in Sauces and Dressings and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 3 tbsp. lime juice
  • 3 tbsp. orange juice
  •  2 tbsp. grapefruit juice
  • 1 tsp. Dijon mustard
  • 1 tsp. mayonnaise
  • 1 tsp. honey
  • 1/3 cup canola oil, plus 1 tbsp.
  • 1 1/2 tsp. poppy seeds
  • salt and pepper to taste

 Directions:

  1. Whisk the juices of the lime, orange and grapefruit with the mayonnaise, mustard and honey. Slowly whisk in the oil until creamy. Stir in poppy seeds and season with salt and pepper.

    Enjoy!

     

    Recipe Compliments of Executive Chef Sierra A. Martin

    The Edge Banquet and Conference Center

     

Creamy Garlic Vinaigrette

Posted by Cooking with Sierra in Sauces and Dressings and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 15 unpeeled garlic cloves
  • 1 tbsp. extra-virgin olive oil
  • 1/4 cup white vinegar
  • 2 tbsp. water
  • 2 tsp. Dijon mustard
  • 1 tsp. mayonnaise
  • 1 tsp. honey
  • 1/4 tsp. Worcestershire sauce
  • 1/8 tsp. Tabasco
  • 1/3 cup canola oil
  • salt and pepper, to taste

Directions:

  1. Preheat oven to 375°F. Set the garlic cloves on foil and drizzle with the olive oil. Wrap up and roast for 30 minutes.
  2. Remove and peel off the skin from the garlic. Place garlic in a blender and puree with vinegar, mayonnaise, water, honey, Worcestershire, mustard and Tabasco. Slowly add in the canola oil until smooth. Season with salt and pepper. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Gold Skinned Potato Salad

Posted by Cooking with Sierra in Salads, Sides and tagged with , , , , , , , , , , , , , , , , , , , ,

Ingredients

  • 2 lbs. clean, scrubbed Yukon gold potatoes
  • 6 eggs
  • 1 lb. bacon
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cups mayonnaise
  • 1/2 cup shredded cheddar cheese
  • salt and pepper to taste

Directions

  1. Boil a large pot of salted water. Add Yukon golds and cook about 15, tender yet firm. Drain and cool in refrigerator.
  2. Place eggs in sauce pan and cover with cold water. Bring the water to a boil and remove from heat. Cover and allow eggs to stand in hot water for 12 minutes. Peel and chop the eggs once ready.
  3. Add bacon to a large skillet and cook over medium heat until cooked through. Crumble and set aside.
  4. Chop the Yukon golds, leaving the skin on. Put in a large bowl with the eggs, bacon, celery, cheese and onion. Add mayonnaise, salt and pepper. Chill for at least an hour before serving. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Crab-filled Cherry Tomatoes

Posted by Cooking with Sierra in Appetizers and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 12 ripe cherry tomatoes
  • 6 hazelnuts, shelled, skinned and crushed into bits
  • 1/2 tsp. whole-grain mustard
  • 1/2 tsp. very finely chopped parsley
  • 2 tbsp. mayonnaise
  • 1 tsp. Spanish extra-virgin olive oil
  • 1 tsp. sherry vinegar
  • 3 oz. lump crabmeat, pick over for shells and cartilage
  • 1 tsp. salt
  • white pepper to taste
  • 1 large egg cooking for 10 minutes in simmering water

Directions:

  1. Bring 2 cups of water to a boil in a saucepan. Prepare a small bowl of ice water and place it near the stove.
  2. Using a small knife, cut a small X in the bottom of each tomato. Blanch the tomatoes in the boiling water for 3 or 4 seconds. Remove them with a slotted spoon and place them immediately in the ice water to stop the cooking process.
  3. Once the tomatoes have cool, peel them and slice of the tops. Using a melon scoop or small spoon, remove and discard the seeds, leaving out the hallowed-out tomato flesh.
  4. Toast the crushed hazelnuts in a small sauté pan over medium-low heat, stirring regularly to ensure they don’t burn, until they are light brown, for about 3 minutes. Remove them from the pan and set aside.
  5. In a bowl, whisk together the mustard, parsley, mayonnaise, olive oil, sherry vinegar, and crushed hazelnuts. Add the crabmeat and fold it into the dressing with the salt and pepper. Stuff the hollowed tomatoes with this crabmeat mixture, and arrange them on a serving plate.
  6. Separate the egg white from the yolk of the hard-boiled egg. Holding a small sieve above the stuffed tomatoes, press the egg white through the sieve; you’ll get a very fine sprinkle of egg white on top of the tomatoes. Repeat with the egg yolk to produce a yellow sprinkle. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin
The Edge Banquet and Conference Center

Caviar and Egg Moulded Dip

Posted by Cooking with Sierra in Breakfast and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Ingredients:

  • 1/2 esp. smokey paprika
  • 7 eggs
  • 3 tbsp. chopped fresh parsley
  • 3 tbsp. mayonnaise
  • 2 3/4 oz chives, chopped
  • 1 lb cream cheese, softened to room temperature
  • 3 oz black caviar
  • 10 oz sour cream
  • extra chives, snipped, and black caviar, for serving

Directions:

  1. Fill a pan with cold water and gently add eggs. Bring water to boil, reduce the heat and simmer for 7 minutes. Drain and plunge the eggs in cold water to stop the cooking process.
  2. Line a deep loose-based fluted flan tin with plastic wrap, leaving extra wrap overhang to help you remove the moulded dip from the tin.
  3. Peel and mash the eggs, add the parsley, paprika and mayonnaise, and season with salt and pepper.
  4. Divide the egg mixture in half. Spoon one half into tin. Firmly press down and smooth the surface with a spatula, pressing well into the side of the tin. Sprinkle with half the chives, pressing them down into the dip. Using a clean, warm spatula, spread with half the cream cheese to form another layer. Spoon half of the caviar over the cream cheese and press down gently.
  5. Repeat the layering with remaining egg mixture, chives, cream cheese and caviar. Cover the moulded dip with plastic wrap, pressing down firmly so the layers stick together, and refrigerate for 2 hours.
  6. Remove the top cover of plastic wrap and place a plate over the mould. Flip over onto plate while holding the tin and gently ease the tin off. Carefully remove the plastic wrap to minimize edge damage.
  7. Spoon dollops of sour cream over the top of the mould and spread a little. Decorate with extra snipped chives and a few spoonfuls of caviar and finish with paprika. Serve with water cracker, pita chips or mini whole grain rounds. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center