Matthew Hoyles Jalapeno Dressing Recipes

Steps:

• Place all ingredients into blender.
• eat.

Steps:

• In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.

Steps:

• Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.

Steps:

• Heat 2 tablespoons clarified butter over medium-high in a medium skillet. Season scallops with salt and pepper; add to pan and cook, turning once, until golden brown, 2 to 3 minutes per side.
• In another medium skillet, heat remaining 2 tablespoons clarified butter over medium heat. Add Brussels sprouts to skillet and season with salt and pepper. Cook until slightly crisp, 30 to 45 seconds.
• Toss Brussels sprouts with 2 tablespoons jalapeno dressing until coated. Place on a serving plate; top with scallops.
• In a small bowl, mix together onion, cilantro, and jalapeno with remaining 2 tablespoons jalapeno dressing. Spoon over scallops and serve immediately.

Steps:

• Preheat oven to 450 degrees.
• Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.
• Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

Steps:

• Place Parmesan, vinegar, lime juice, mustard, salt, and pepper in the jar of a blender; blend for 30 seconds to combine. Add both oils and blend to emulsify. Dressing can be stored, refrigerated, in an airtight container for up to 2 days.

Steps:

• Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.