SOUTHWEST AIOLI RECIPES

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SOUTHWESTERN AIOLI RECIPE - BETTYCROCKER.COM



Southwestern Aioli Recipe - BettyCrocker.com image

This aioli is good on everything! It will go fast, so make sure to whip up a double batch for your family to enjoy.

Provided by Betty Crocker Kitchens

Total Time 0 minutes

Prep Time 0 minutes

Yield 12

Number Of Ingredients 4

1 medium lemon
3/4 cup mayonnaise
1 clove garlic, crushed
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

  • Grate 1 teaspoon peel from lemon. Squeeze 1 tablespoon juice from lemon. Discard remaining lemon.
  • In small bowl, mix all ingredients.
  • Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining spread.

Nutrition Facts : Calories 100 , CarbohydrateContent 1 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 110 mg, SugarContent 0 g, TransFatContent 0 g

SOUS VIDE BISON RIBEYE WITH SOUTHWEST AIOLI | THE STARVING ...



Sous Vide Bison Ribeye with Southwest Aioli | The Starving ... image

The ideal temperature for bison steak is between about 115° to 129°F, and if you aren't keen on rare meat, then cook to up to 135°F.

Provided by THESTARVINGCHEFBLOG.COM

Yield 1

Number Of Ingredients 20

FOR BISON RIBEYE:
10 oz Great Range Brand Bison Ribeye
2 tsp salt
2 tsp pepper
FOR SOUTHWEST AIOLI:
¼ cup mayonnaise
1 lime, juiced
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tbsp coriander
1 tsp cayenne pepper
½ tsp red pepper flakes
½ tsp sea salt
FOR SOUS VIDE:
Immersion circulator
vacuum sealer & baggies
grill pan, for finishing
oil spray

Steps:

  • In a small bowl, whisk together the mayonnaise, lime juice, garlic powder, chili powder, paprika, cumin, coriander, cayenne pepper, red pepper flakes and sea salt. Chill until ready to serve.
  • Using your preferred method, bring a container of water to 120°F. Season the bison ribeye with salt and pepper on both sides, then seal it in a plastic baggie, so no air is contained within the bag.
  • Submerge the bison ribeye into the water bath. Cook for 1-4 hours. During the last hour, bring the water temperature up to 128°F.
  • Remove the bison ribeye from the plastic baggie and let rest for ten minutes. While the bison rests, preheat a grill pan over high heat and grease with oil. Sear the bison for 1-2 minutes on each side, just until grill lines appear. Rest five more minutes prior to serving.
  • Spoon as much aioli as desired across the top of the bison ribeye. Serve along a pile of mashed potatoes and enjoy!

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