Plse Share Your Thoughts on This Recipe Idea
My own particular favorite hors d'oeuvre spread came to me in the last 20 years of my catering business, from a friend, from a magazine...... It was artichoke hearts, with lemon juice, heavy on the raw garlic, mayo, and parm, all pureed and baked 20 minutes and served with fresh sourdough . Sighhhhh.
I am obsessed by that particular combination (But Santa, I've been a GOOD girl; I haven't made it in sooo many years!) and I have tried a few times to come up with a deconstructed or 'other-constructed' version of it, but haven't mentally succeeded. Now, however, there is a very inspiring recipe on 52 that I'm wondering about. In hers, cucinadimammina puts defrosted artichoke hearts in a milk/eggs mix, then a coating of romano, seasoning, bread crumbs; onto a sheetpan, drizzle w/ EVOO; roast. Sounds pretty darn delicious, right!?
https://food52.com/recipes...
So, I'm thinking......what about heavily coating my hearts with a mayo+ raw garlic mix , then into the parm breadcrumbs OR the garlic mayo mix, then into the egg/milk mix and then the parm breadcrumbs. On to the sheetpan, maybe no need for the EVOO drizzle given the heavy mayo? I don't know; I'm trying to envision this, and I'm wondering if I would just end up with a big pool of smoking oil. (hmmm, that doesn't sound dangerous or anything....) Or maybe the egg coating would mitigate the oiliness? but would the eggs STICK to the mayo coating?
And if you say "Horrors!" to the whole mayo idea, do you think alot of minced garlic (instead of the garlic powder)in the bread crumb or egg mix- would work? BTW, if you told me you had a recipe that included alot of processor-pureed garlic, I would tell you that you would end up with very unpleasant acrid garlic, but for some reason, the acrid doesn't happen...Maybe it doesn't stand a chance up against all that other stuff ! Thx much for your feedback on this.
9 Comments
But/and I wonder if the double coatings (wet mayonnaise-garlic, dryish Parmesan -breadcrumbs, wet egg-milk, dryish parm-breadcrumbs) might slip off.
What texture do you want in the final dish?
If moist, continue as planned, but maybe bake in small dishes for individual servings.
If crunchy, perhaps combine the mayo, garlic, parmesan, breadcrumbs and one of the egg or milk (limited amount) to make a single paste, coat the artichoke hearts in that, chill briefly to set, bake or roast a few minutes.
I avoid using mayo in hot dishes. There's a more appropriate sauce for this: hollandaise.
Reheat precooked artichoke hearts (steam, microwave, reheated in oven covered). At this point, you could either add a garlic hollandaise, or spread a thin layer of garlic puree in the bottom of each artichoke heart (thus being able to keep a few aside for anyone who avoids garlic). Top with parmesan breadcrumbs mixed with some chopped parsley and a little olive oil to hold together, then gratinate.
Heavy raw garlic and hot mayo = not for me.
Anyhow, good luck.
Hollandaise is a similar preparation, but the egg yolk is stabilized by cooking.
If you think your mayo-based sauce is as good or superior to something based on hollandaise, well go for it.
I still disagree with the heavy use of raw garlic, but that's just me...
To your question - I've added mayo to the egg wash in the usual flour-egg-crumb method for chicken/fish and it worked well, baked and fried. I also frequently include grated parm in the seasoned crumb mixture, and don't see why you couldn't add a good dollop of minced garlic - I'd mix it into the mayo mixture - as well. Then serve with lemon wedges to squeeze on top at table. Actually, that sounds pretty delicious. (I wouldn't worry about acrid garlic here either - especially mixed into the mayo and cloaked by the crumb coat...but I love a good garlic hit. Maybe not for highly garlic-adverse or vampire guests.)