AIOLI y’all! Good gosh almighty—how I love aioli!!! Truth be told….I just can’t get enough and I’ve yet to try one that I don’t like. When I decided to make a totally new dish the other night, Latin flair with a bit of non-traditional ingredients—I was wowed with the intoxicating burst of flavor & the fact that my husband really-really enjoyed it! I’m in a love affair with this stuff.
Aioli is a mayo-basically! But I can tell you I don’t like mayo like I (heart) aioli! It comes from the French region, it’s egg & oil based, and you can serve on endless dishes. The best part—-you can experiment and come up with your fave flave. Living in the Austin area, you can go to many eateries here and not be disappointed with the varieties of this delectable condiment.
So the dish. Venison Picadillo tacos with cabbage/apple slaw and chipotle cashew aioli!!! BAM!!! Probably the most fun, tasty & amazing Latin dish I have ever created!
It all started with slicing, dicing & tenderizing some venison tenderloin. Sauteed and spiced up with your traditional spices– comino, sal, pimienta, ajo. Set aside & on to prepare the aioli. (You know that Dean Martin song, Volare? Volare, oh oh. Cantare, oh oh oh oh—well, I found myself singing Aioli, oh oh Cantare, oh oh oh oh, everytime I eat aioli & most definitely while making it!)
Chipotle Cashew Aioli
(how amazing does that sound?)
- 1 egg yolk
- 1 egg
- 1/2 c regular olive oil
- 1 Tbsp fresh lemon juice
- salt to taste
- pepper to taste
- garlic to taste
- 2 T. chipotle in adobo sauce
- 1 T. finely chopped cashews
- Add the egg yolk and whole egg to a food processor and puree for 1 minute.
- With the machine off, add the lemon juice, salt, pepper & garlic. Process for another minute. Then pulse in the chipotle & cashews til well blended.
- Turn the food processor on and slowly add the olive oil until completely emulsified. It should be thick and pale in color. (Side note: If the funnel-shaped food pusher of your food processor has a small hole in the bottom, the olive oil can be poured through the top. It will be added at just the right speed). Chill til ready to use.
Now came— choppin’ up the fresh cabbage and honey crisp apple for a refreshing and crisp slaw- a great addition to your non-tradish taco!
Crispy taco shells–check!
Stuff with all your ingredients and don’t forget the best part—
the aioli drizzle! (I know, sounds like the shuffle or somethin’!) Go ahead & dance!
Seriously, it’s that fantastic! So do–cause this will knock your socks off or white off! LOL It’s a Latin WOWZA to a mundane taco!