About Gerard Cok

Spicy Mayo for Sushi

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20121203-232383-spicy-mayo.jpg

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

YIELD: Makes about 1/2 cup
ACTIVE TIME: 2 minutes
TOTAL TIME: 2 minutes
THIS RECIPE APPEARS IN: Sauced: Spicy Mayo for Sushi

Ingredients

  • 1/2 cup mayonnaise, preferably Japanese
  • 2 tablespoon Sriracha hot sauce, plus more to taste
  • 1 teaspoon freshly squeezed lime juice (optional)

Procedures

  1. 1

     

    In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

     

     

    source:

    http://www.seriouseats.com/recipes/2012/12/spicy-mayo-for-sushi-recipe.html

Recipe for marinated mozzarella with garlic and slow-roasted tomatoes

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Marinated mozzarella with slow-roasted (or sun-dried) tomatoes, and plenty of garlic.

When my husband Ted saw the jar of marinated mozzarella with slow-roasted tomato in the refrigerator, he laughed and said it looked like brains. In fact, it’s just the opposite: a no-brainer appetizer that takes two minutes to prepare, and a few days to marinate in the refrigerator. No cooking, no fussing. During the busy holiday entertaining season, it helps to have a few easy appetizers in your repertoire. You can keep these in the refrigerator for a week, while they soak up more and more of the garlicky tomato and herb flavor. Serve the mozzarella as an appetizer, with crackers or toasted bread; or, toss the cheese with pasta for a quick weeknight dinner, or press into panini sandwiches with some peppery arugula.

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COOK WITH JAMIE: THREE WISE MOVES! SHREDDED BRUSSELS, SPICY HAM HOCKS, TURKEY WELLINGTON – WHY NOT TRY SOMETHING OUT OF THE ORDINARY THIS CHRISTMAS?

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By JAMIE OLIVER

UPDATED: 23:10 GMT, 7 December 2012

Jamie cooks with plums

When it comes to the big Christmas dinner I’m all about the traditional stuff, but I know some people like to mix it up each year.

Actually, even I like to get a bit funky with sides, finding shortcuts to make life easier, or alternative eats for when you’re not feeding a big army.

So if you’re looking for something a bit different, here are my twists on some of our Christmas staples.

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The Highest Cost of ‘Modernist’ Living, molecular gastronomy

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The high cost of ‘Modernist’ living

By , Published: December 4

Modernist cooking — call it “molecular gastronomy” only if you’re willing to suffer the wrath of its pricklier practitioners — is the great Borg of contemporary gastronomy, assimilating more and more chefs who see value in the cuisine’s vacuum sealers, water baths and dehydrators. Home cooks, by contrast, still happily cling to the classic (what’s the opposite of “modernist” — stubbornist?) techniques. Continue reading

Asian Pear Tartlets with a spiced Port Reduction

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These are seriously so yummy, and very pretty. The marriage of the flavors is really perfect, and it is so easy to make. Consider it for your next party. Also, just so you remember, we have a TON of appetizer foods in our recipe index if you’re in the market!

So while you’re assembling these I suggest you take a slice of pear and top it with some cheese and maybe even some of the port reduction. It will be a good snack for you while you wait for these to get out of the oven.

INGREDIENTS:
port wine
anise, cinamon, sugar, cream, black pepper,
ripe Asian pear
bleu cheese softened

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Easy Party Recipes: Part II

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Croque madames, toasted French ham and cheese sandwiches topped with béchamel sauce and fried eggs, work just as well as dainty appetizers. Instead of frying each sandwich individually the traditional way, use the oven to toast the bread, heat up the ham and béchamel, and melt the cheese for all of the sandwiches at one time. Cut them into bite-sized portions and top with tiny fried quail eggs for an irresistible appetizer for cocktail parties. Continue reading