Tag Archives: basil

Basil Mayonnaise Recipe

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This recipe is in anticipation of the tomato sandwiches I’ll be having now that my larger tomatoes are finally starting to ripen. The summer Tomato Sandwiches are some of the best sandwiches of the whole year…stay tuned for some recipes.

This is a simple recipe that makes quite a bit of mayonnaise, excellent for using in a Potato or Pasta Salad to replace the store-bought stuff. I like to use quite a bit of fresh basil and a touch of fresh garlic to give the old taste buds a good Summery poke in the chops. This is a great way to utilize some of that basil from the garden to help keep it from going to seed! If making this for Potato or Pasta Salad make the whole recipe, if making to dress sandwiches cut the recipe in half.

Basil Mayonnaise Recipe

1 & 1/2 Cups, Packed Fresh Basil Leaves
1 Large Egg
1 clove garlic, minced
1 Tbsp Fresh Lemon Juice
1 tsp Kosher Salt
A few turns of black pepper
1/8th teaspoon White Pepper
1/2 Cup Extra Virgin Olive Oil
3/4 Cup Canola Oil or other neutral oil

In a blender or food processor combine the basil, egg, minced garlic, lemon juice, salt & peppers. Blend until the mixture is very green and the basil is very well pureed. Combine the two oils, then with the motor running on low, very slowly drizzle in the oil mixture (if you add it too quickly the sauce will break), continue this until all of the oil is incorporated. Taste for seasoning.

Store in an airtight container, it will keep for up to one week but is best if used in a few days.

Makes about 1 & 1/2 Cups.

Be sure to check out my ever-growing Index of Creole & Cajun Recipes which is a collection of all of the recipes featured here on Nola Cuisine!

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Chargrilled Pizza Recipe with Olive Salad

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If you haven’t experienced Chargrilled Pizza, you are truly missing out! Yesterday’s was one of the best Pizzas I have ever eaten. This is my favorite meal in the world: Chargrilled Pizza, chunks of Fontinella cheese, and Red Wine.
I finished the pizzas with a little of my Muffuletta Olive Salad from the other day, what a gorgeous flavor compliment. Not too much though, otherwise it will take over the flavor of the whole pizza.
If you’ve never thrown a pizza on a grill, it sounds like it could be a disaster, which couldn’t be further from the truth. It cooks in only a few minutes, and the dough is crisp and blistered with fantastic grill marks. You just need a good pizza dough recipe, mine is below. The thing that really makes this pizza special is a light smoky flavor. I use a gas grill with a wood chip tray; apple wood chips. The sauce recipe below is a must for this, and it also must have smoke. Yesterday my toppings were Grilled Chicken (marinated just as the Romas), thinly julienned red onion, and bell pepper, fresh basil, and a touch of the Olive Salad. This pizza is also great with just cheese. Here is how I make it:

Basic Pizza Dough Recipe

1 Package Active Dry Yeast (2 1/4 tsp.)
1 1/3 Cups Water (105 d-115d F)
1 Tbsp Honey
3 1/2 – 3 3/4 Cups A.P. Flour
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp Sea Salt

Combine the Yeast, Water, and Honey and let stand about 5 minutes, or until the yeast starts to bloom. I use a kitchen aid with a dough hook, gradually start adding your flour with the motor on low speed. After 1 Cup is added, add the salt. Continue adding the flour until you add about 3 1/4 cups. At this point I always turn my dough on to a lightly floured bench, bread dough is a touch thing for me. Knead the dough, adding more flour if necessary, until smooth and elastic.
Let rise in a warm place until doubled in bulk.

Smoky Roma Tomato Sauce Recipe

1 lb. Nicely Ripe Roma Tomatoes, cored and halved
3 Cloves Fresh garlic, put through a press
1/4 Cup Chopped Fresh Basil
10 Turns of Black Pepper
1 tsp. Crushed Red Pepper

Toss these ingredients together (no salt yet please, you don’t want all of the liquid escaping), let stand for 1 hour. Heat a Gas Grill with some wood chips. Once the grill is hot and the chips are smoldering, put the tomatoes on the grill (save the bowl), round side down. Grill them until soft, about 10 minutes. Put them back in the bowl, which probably has some basil and garlic in the bottom. I use an immersion blender to puree this, leaving it just a little chunky. Add a little honey, about 2 Tbsp Chopped Basil, and salt to taste.

Grilling the Pizza

Punch your dough down and divide into balls, about the size of a racquet ball. Put these onto a baking sheet with about 1/2 cup of olive oil (you want quite a bit). When your grill is hot and smoky, flatten out a ball in the oil, very thin, don’t sweat a few little holes. In my opinion, the more oddly shaped each pizza is the better. Throw this on the grill without letting the dough bunch up. When you check underneath, and there are nice grill marks, flip it over. Add a thin layer of sauce, Cheese (I used a mixture of Fontina, Asiago, Parmesan, and Mozzarella), and any additional toppings you like. When the dough is cooked, transfer the pizza to the top rack, this allows time for crisping, melting, and absorption of smoke. If you don’t have a top rack, keep one side of the grill on low. Top with chopped Basil.

Related links:

Muffuletta Olive Salad Recipe

Check out my ever growing Index of Creole & Cajun recipes!

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