Paul's 7-Pod Adobo Aioli

[paulky_2000]

Iiiiiiiiiit's TOPPING TIME!!!!

Here's a great little sauce I've created for a certain dish I'll be preparing soon.

Paul's 7-Pod Adobo Aioli

Ingredients:

-3/4 cup Dukes mayo (Hellman's is also a good choice)
-2 canned chipotle peppers, seeds removed with an extra tablespoon of adobo sauce
-3 large cloves of garlic
-Juice of 1/3 of a lemon
-Large dash of Kosher or coarse sea salt
-About a 1/2 dozen twists from the peppermill
-7 or 8 manly-sized shakes of PF's 7-pod powder

Let's start with the mayo:

And add a fatal dose of PF's 7-pod powder. (TB can testify that THAT, my friends, is a STUPID amount of powder!!)

Then, we'll smash the garlic...

....and mince.....then, add the coarse salt and grind the mixture into the cutting board with the side of the knife....using the salt as an abrasive...to form a nice garlic paste:

Mince the chipotles and adobo sauce to a pasty texture:

Add the lemon and pepper:

Whisk to combine for about 30 seconds to one minute......and it will look like THIS!

Cover with plastic wrap and refrigerate for 4-6 hours to allow the ingredients to mingle....and ENJOY!

 

[Justaguy]

I have some salmon in the freezer that will go good one. Thanks for the recipe Paul

 

[paulky_2000]

I have some salmon in the freezer that will go good one. Thanks for the recipe Paul

This would go great with salmon......but I think I'd up the lemon in the recipe first.

 

[finitejest]

Sounds pretty damn good. I've never made an aioli. How long do you think it would last in the fridge, if it wasn't finished off before going bad? I'd like to try this one... don't have the powder, but do have some smoke naga from the HSC that might be good.

 

[paulky_2000]

Sounds pretty damn good. I've never made an aioli. How long do you think it would last in the fridge, if it wasn't finished off before going bad? I'd like to try this one... don't have the powder, but do have some smoke naga from the HSC that might be good.

I wouldn't let it sit in the fridge longer than a month or so. When I make it (just made another batch last night, in fact) I usually only do enough for one....maybe two meals at a time.

The smoked nagas would do just fine, I'd think. Do you have a grinder? If not, just make sure to chop it as finely as possible.....and remember to allow it to stand in the fridge for a few hours after mixing to let the flavors develop.

Enjoy!!!