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Recipes from: Flavortown Fieri, Guy. Guy on Fire . William Morrow Cookbooks. Kindle Edition;  Westmoreland, Susan. Good Housekeeping Ultimate Grilling Cookbook: 250 Sizzling Recipes . Hearst. Kindle Edition.


Roasted Garlic Aioli - makes 1 & 1/2 cups



2 or 3 garlic heads

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 & 1/2 cups mayonnaise

1/3 cup fresh lemon juice

2 tablespoons grated Parmesan cheese

1 & 1/2 teaspoon Dijon mustard

1/8 teaspoon cayenne pepper

Dash of Worcestershire sauce

Chopped fresh parsley, for garnish


1.  Preheat oven to 425 degrees F.


2.  Cut the tops off the garlic heads to expose the cloves.  Place them on a large piece of aluminum foil, drizzle lightly with olive oil, and sprinkle with salt and pepper.  Wrap the foil into a tight pouch and roast for 35 to 40 minutes.  Remove from the oven and set aside to cool.  Squeeze the pulp from the skins.


3.  In a food processor or blender, combine 1/3 cup of the roasted garlic, the mayonnaise, lemon juice, Parmesan, Dijon, cayenne, Worcestershire, salt, and pepper to taste.  Pulse until well combined.  Refrigerate to allow the flavors to meld together.  Garnish with parsley.


NOTE: Roasted garlic aioli is a staple. Make a big batch and keep it in the refrigerator.  Use it with French fries, root veggies, bread, steamed veggies, and grill meats.



Sriracha Aioli - makes 1 & 1/2 cups



1 & 1/2 cups mayonnaise

2 tablespoons Sriracha

1 teaspoon smoked paprika

1/2 teaspoon toasted sesame oil
2 garlic gloves, minced

Juice of 1 lime

Kosher salt, to taste

1.  In a food processor or blender, combine all the ingredients.  Pulse until well blended.  Refrigerate to allow the flavors to meld.


NOTE: This a great dip, salad dressing, or sandwich spread.  It's spicy, but not too hot.



Chipotle Aioli - makes 1 cup



1 & 1/2 cups mayonnaise

2 garlic gloves, minced

Grated zest of 1 lime

1 tablespoon minced chipotle in adobo sauce

1/4 teaspoon agave syrup

1/2 teaspoon ground cumin

Kosher salt, to taste

2 tablespoons chopped fresh cilantro


1.  In a food processor or blender, combine  the mayonnaise, garlic, lime zest, chipotle, agave, cumin, and salt.  Pulse until well combined. Fold in the cilantro. Refrigerate to allow the flavors to meld together.


NOTE: This is awesome on any Mexican dishes where you would like a little spicy creaminess as well as on grilled veggies that need some heat.



Homemade Hot Sauce - makes 1 cup



2 habanera chiles, stems removed, seeded, and cut in half

10 Fresno chiles, stems removed, cut in half lengthwise, seeded, and ribbed

1 medium yellow onion, cut into quarters

2 Roma (plum) tomatoes, cut into quarters

3 garlic cloves

2 tablespoons canola oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

juice of 1 lemon

1 teaspoon paprika

2 & 1/2 tablespoons sugar

1 cup white vinegar


1.  Preheat oven to 400 degrees F


2.  Toss the habaneras, Fresnos, onion, tomatoes, and garlic with the canola oil.  Roast in a single layer until the veggies are charred and tender, about 20 minutes.  When cool enough to handle, dice all the veggie into small pieces.


3.  Put the veggies in a food processor or blender along with the salt, pepper, lemon juice, paprika, and sugar.  Puree until smooth.  With the food processor still running, slowly pour in the vinegar in a thin stream until fully incorporated.  Taste the sauce and add salt, pepper, and sugar as desired.


4.  Strain the mixture through a fine sieve into a clean bowl, using a rubber spatula to push it through.  Let the sieve sit over the bowl for up to 15 minutes to collect any drippings.  Transfer the sauce to a sterilized bottle and refrigerate.


NOTE: create your dream condiment and make it as spicy as you want.



 Horseradish Mayo - makes 1 & 1/2 cup



1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1/2 cup prepared hot horseradish

1 teaspoon minced garlic

1/2 teaspoon kosher salt


1.  Combine all the ingredients in a medium bowl and combine well.  Refrigerate.


 Roasted Red Pepper Hollandaise - makes 1 cup



2 red peppers

3 large egg yolks

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

Pinch of cayenne pepper

1/2 teaspoon smoked paprika

1 stick plus 2 tablespoons salted butter, melted


1.  Over a stovetop gas flame or under a broiler, char the red peppers on all sides.  Put the peppers in a bowl and cover tightly with plastic wrap.  After 10 minutes, remove the plastic and peel or rub the skin off each pepper.  Core and seed the peppers, then set aside.


2.  Put the egg yolks, lemon juice, salt, cayenne, and paprika in a blender.  Blend at medium spped until the mixture lightens in color, about 25 seconds.  Lower the speed and slowly begin to drizzle in the melted butter.  Add the charred peppers and blend until the mixture is completely smooth.  Taste for seasoning and add more salt, cayenne, or lemon juice, if desired.


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