Garlic-Lime Aioli

Garlic-Lime Aioli Shrimp Cake with Citrus Salad Spicy French Fry Sandwich PLT-Pork Burger with Bacon/Lettuce/Tomato Seth and Angela Raynor’s Sauteed East Coast Halibut with Coconut-Kaffir Lime Sauce WINE NOTES Craggy Range Sauvignon Blanc: Martinborough, New Zealand is a rising star in the wine world, not just for sauvignon blanc, but for the great chardonnay and pinots they produce in the cool, dry climate. Also notable about Martinborough is that single vineyard wines are becoming more popular. Unlike its Marlborough counterpart, this wine is crisp and clean with nice limey and passion fruit notes without the searing acidity generally associated with the new world sauvignon blancs. The wine has a ‘stelvin closure’ aka screw cap -- many new world wineries, especially in Australia and New Zealand have chosen to use this sealing method, especially in whites, to avoid tainted corks from spoiling the wine. BlueGinger House Ginger Ale: A great fresh drink using ginger syrup and soda water or sparkling water. It will change the way you think about soft drinks. Just boil water, add fresh, peeled ginger and allow to steep. To make the syrup combine fresh, peeled ginger and equal parts water and sugar. Bring to a boil, then reduce heat and simmer until you get a slightly syrupy texture. Strain and chill. Fill a glass with 2 parts sparkling or soda water. Pour 1 part ginger syrup down the side of the glass so it forms a layer on the bottom. Stir before drinking. This ginger syrup can also be used to flavor teas or served over fresh fruit or ice cream.		Master Garlic-Lime Aioli Makes about 2 1/2 cups 4 egg yolks, pasteurized 2 tablespoons minced garlic 1 tablespoon Dijon mustard 2 cups grapeseed oil 1 tablespoon naturally brewed soy sauce Juice and zest of 2 limes Kosher salt and freshly ground black pepper In a food processor, combine the pasteurized yolks, garlic and Dijon mustard and blend until smooth. With food processor running, slowly drizzle in oil, very slowly at first until an emulsification is formed, then faster towards the end so it does not heat up and potentially break. Season with kosher salt and freshly ground black pepper to taste. Add naturally brewed soy sauce, lime juice and zest and blend once briefly. Check for flavor and season with kosher salt and freshly ground black pepper if needed. Transfer and store in an air-tight jar in the fridge.


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