Serrano Mayo Recipes

Steps:

• Mix chiles and salt in a small bowl; let sit 10 minutes. Mix in mayonnaise and hot sauce.
• DO AHEAD: Serrano mayo can be made 3 days ahead. Cover and chill.

Steps:

• Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Steps:

• In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper. Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified. Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use.
• In a bowl, combine the flour, chile powder, salt, and pepper.
• Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely. Repeat until all 6 oysters are dredged and wrapped.
• In a saute pan over medium high heat, heat a little olive oil. When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side.
• Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Sprinkle black pepper over bacon and cook bacon crisp. Set bacon on a paper towels.
• In a bowl wisk together mayonnaise, fresh herbs, Serrano pepper, salt and pepper.
• Toast bread and spread 1-tablespoon Serrano Mayonnaise over each slice.
• Layer lettuce leaf, tomatoes, cucumbers, bacon and lettuce. Slice sandwich in half and place on a plate.
• Garnish sandwich plates with cottage cheese and kosher dill pickles.

Steps:

• In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper until combined.
• Spread Serrano mayonnaise on toasted bread. Add lettuce leaves, cheese, red onion, Garlic bologna, tomato and lettuce. Slice sandwich in half and place on a plate.
• Cucumber Salad.
• in a bowl combine olives, cucumbers, daikon radish, cilantro, vinegar and whisk well. Add olive oil slow and whisk until combined. Season to taste with salt and white pepper. Place salad in small serving bowls.
• Garnish plates with sliced Kosher Dill Pickles.

Steps:

• In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, mustards, salt and pepper.
• Toast bread and spread Serrano mayonnaise over toast. Add lettuce, cheese, red onion, Garlic Bologna, sliced tomato, lettuce and top with toast.
• Slice sandwiches in half and place on serving plates.
• Cucumber Salad.
• In a bowl whisk olive oil and vinegar. Season with fine sea salt and white pepper to taste. Add olives, cucumbers, Daikon radishes, cilantro and toss salad until combined. Place salad in small serving bowls and add to serving plate.
• Garnish plates with sliced Kosher sliced Dill Pickles.

Steps:

• In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper.
• Toast bread and spread Serrano Mayonnaise. Add lettuce, cheese, red onion, garlic bologna, sliced tomato and lettuce.
• Slice sandwiches in half and place on plates.
• Cucumber Salad.
• In a bowl combine green olives, cucumbers, daikon, cilantro, vinegar, olive oil and toss salad. Season to taste with fine sea salt and white pepper. Place salad in small bowl.
• Garnish plates with a sliced Kosher Dill Pickle.

Steps:

• Add olive oil to a medium-sized sauté pan.
• Place over medium-high heat.
• When oil is hot, stir in Serrano chilies and garlic.
• Sauté for about 1 minute, stirring often so garlic does not burn.
• Add onion and sauté for 1 to 2 minutes.
• Add yellow pepper, sauté for 1 minute.
• Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
• Add tomatoes, vinegar, salt, pepper and capers.
• Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
• The vegetables should retain crispness.
• Chill thoroughly before serving.