Time 1h20m Yield Four servings Number Of Ingredients 18 Steps:
To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour. To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss. To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side. Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
Grill 1 jalapeño, turning often, over medium-high heat until charred and blistered, about 5 minutes. Let cool. Peel, remove seeds if desired, and finely chop. Whisk together 1 large egg yolk, 2 teaspoons fresh lime juice, and 1 teaspoon Dijon mustard. Whisking constantly, slowly drizzle in 1 cup grapeseed oil, drop by drop at first, until mayonnaise is thickened and smooth. Add jalapeño; season with salt, pepper, and more lime juice, if desired.
Time 5m Number Of Ingredients 8 Steps:
Wash your cilantro, remove from the stems, and chop cilantro. Blend ranch mix, buttermilk, sour cream, and mayo in a blender or food processor a little bit at a time until well mixed. Add in remaining ingredients and blend until smooth. Refrigerate or serve immediately
Time 5m Yield Makes 1-1/3 cups or 20 servings, about 1 Tbsp. each. Number Of Ingredients 2 Steps:
Mix ingredients. Spread on bread for sandwiches or hot dogs. Or serve as a dipping sauce for shrimp, fish or chicken fingers.
Time 45m Yield 4 servings Number Of Ingredients 16 Steps:
Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes. Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño. After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don’t overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven. Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed. To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
Number Of Ingredients 4 Steps:
1.Place the peppers on a baking sheet with the cut side facing down. 2.Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. 3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. 4. Remove the skins from the peppers. The skins should easily “pinch"off. 5. Puree everything.
