The Basics: Mayo and Aioli

The Basics: Mayo and Aioli

    One of the most magical techniques in cooking is the emulsion. An emulsion is the creation of a semi-stable suspension between oil and water which may be fairly loose, like a vinaigrette, or a thicker consistency, like Bearnaise. The mayonnaise may be the thickest in the group, and one of the trickiest to master -- I make mayo and aioli often, and I still … [Read more...]

Fried Grouper Sandwich, with Cajun Aioli

Christey and I met in St Pete Beach, Florida. We both lived in the area and a friend of a friend of both of us was in town, and we all met for drinks and dinner at Sloppy Joe's, on the beach. Yeah, it's Hemingway's Sloppy Joes, except the one in Key West that's named Sloppy Joes isn't the one Hemingway went to. Sloppy Joes either moved, or got bought out, I don't remember which, nor do I know … [Read more...]

Crab Aioli Appetizer, Lamb Loin Chop Entrée

tastespotting1

I wanted to cook some lamb loin chops tonight, and had some crab left over from the other day, so decided to do a crab dip appetizer for the lamb. Oddly, there was no stove used in this meal. The lamb was marinated and done on the grill, and the crab was already cooked. … [Read more...]