Time 10m Number Of Ingredients 6 Steps:
Place all ingredients into a blender. Blend until well combined and fairly smooth.
Time 40m Yield 5 Number Of Ingredients 5 Steps:
Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.
Yield Makes 2 cups Number Of Ingredients 6 Steps:
Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes. With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.
Time 1h5m Yield 10 Number Of Ingredients 9 Steps:
Blend buttermilk, mayonnaise, cilantro, tomatillo, lime juice, jalapeno pepper, ranch dressing mix, garlic, and black pepper together in a blender until smooth. Refrigerate until flavors blend, at least 1 hour.
Time 10m Yield 1 cup Number Of Ingredients 6 Steps:
Blend first 5 ingredients in food processor until cilantro is chopped. Add mayonnaise and process just to blend. Season with salt and pepper and refrigerate until ready to use.
Time 10m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice. Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually “brings it back.” If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency. Stir in the chile, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste.
Yield Makes about 1 cup Number Of Ingredients 6 Steps:
Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Time 5m Yield 3/4 cup Number Of Ingredients 5 Steps:
Put all ingredients in a blender. Blend until smooth. Store in the refrigerator.
Yield Makes 4 servings Number Of Ingredients 17 Steps:
Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.) Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes. Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.
Yield Makes 1 1/2 cups Number Of Ingredients 8 Steps:
Put the egg, garlic, mustard, and cilantro in a blender. Cover and puree until smooth. Slowly drizzle in 1/2 cup oil through the feed tube in the top of the blender in a slow but steady stream until mixture begins to emulsify. Add lime juice and continue drizzling in remaining oil. Turn the blender off, add salt and pepper, and pulse to incorporate. Add additional lime juice to taste. Refrigerate if not using immediately.
