Eat Evolved


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The Homemade Mayonnaise Tasting Menu

March 13th, 2011 at 19:30

So as you saw, yesterday I finally manged to conquer homemade mayonnaise. Which was awesome, but led to a minor problem, namely the issue of what to do with all that effing mayonnaise. Thanks to a comment from my dear friend at Braise, Boil, Bake, I had one idea–grilled artichokes with garlic aioli. And I had a sirloin tip roast thawed out in the fridge. And crab claws in the freezer. And we just bought this delicious local garlic butter at Costco and OMG SURF AND TURF. With HORSERADISH SAUCE.

First we have the artichokes. I’ve loved artichokes ever since my first taste of them as a child, likely due to the fact that they are essentially a vehicle for the transportation of some sort of dip to my mouth. My stepfather used to serve them with butter, and that’s perfectly fine, but roasted garlic aioli is also wonderful. You’ll want to purchase one artichoke per person.
To prepare them for cooking, you’ll want to trim the stem close to the globe. Leave a little bit of stem, because it’s good eating. Cut off the top quarter inch or so of the artichoke, then trim the tip of each leaf. That part’s not 100% necessary, but it makes eating them a lot more comfortable, because the tips are a bit spiny. When it’s done, it’ll look something like this.
Trimmed artichoke
While you’re working on the artichoke, heat up some liquid for steaming them. I used water, with a quartered lemon, two bay leaves, and about 10 peppercorns.
Put your steamer basket in, put the artichokes in the steamer basket, and steam them for 15 minutes. Set them aside and let them cool.
While they’re cooling, start the roasted garlic. Peel the white papery outer layer from two whole heads of garlic, being careful not to separate the cloves.
peeled garlic
When they’re peeled, cut the tips off, then put them on squares of aluminum foil and drizzle a teaspoon of olive oil on top of them.
uncooked roasted garlic
Wrap them up in the foil and put them in a 400 degree oven for 40 minutes.
Now it’s time to prep your meat. Take a sirloin tip roast and coat it with whatever rub you want. I used the rub I made for a brisket a while back, but you can use the Green Stuff, salt and pepper, Montreal seasoning, or whatever else tickles your fancy.
Then grill it over indirect heat until the inside reaches 130 for rare, or 135 for medium rare. Any more and you’re a damned heathen and shouldn’t bother reading this.
While it’s grilling, it’s time to work on the Mayonnaise Flight. First off, you’ll want to make the horseradish sauce. Take half a cup or so of sour cream, three tablespoons of mayo, about 1/2 to 1 tsp of ground mustard seed, two pinches of salt, about 1/4 tsp of white pepper, horseradish to taste (anywhere from 2-4 tablespoons, depending on strength) and about a tsp of apple cider vinegar.
unmixed horsey sauce
Mix it all up, and it’ll be smooth and creamy. Pop it back in the fridge to let the flavors blend.
horsey sauce
Is your garlic done? Take it out of the oven and let it sit for about 10 minutes. Then unwrap it from the foil and squeeze the cloves into a bowl. Mash them up with a fork.
roasted garlic
Add another 1/4 cup or so of mayonnaise, and stir well. Pop that back into the fridge to let the flavors blend.
Remember your artichokes? They should be nice and cool by now. Cut them in half lengthwise.
half artichokes
Artichokes come nicely color-coded so you know what’s edible and what’s not. Get rid of anything that’s purple or furry. Pull out those inner leaves and scrape the furry part out with a spoon. If you’re a deviant like me, at this point you fill the cavity you just scraped out with some garlic butter.
buttery artichokes
When your meat hits the desired temperature, pull it off the grill and wrap it loosely in foil. Let it sit for a while. Put the artichokes on the grill, cut side up. Let them grill for 10 minutes. Tip them a little bit to let the butter run between the leaves, then turn them cut side down and grill for 5 minutes more.
At this point, you can steam your crab if you have it. I added a beer and some Old Bay to the same steaming water I used for the artichokes.
Oh, hey, the artichokes are done!
grilled artichokes
And it’s time to cut the meat! Cut it thinly against the grain. Serve the meat with horseradish sauce, the artichokes with the garlic aioli, and the crab with melted butter. Then serve a meal that’s totally worth fasting instead of having lunch.
Toddler ate a slice of beef, a few bites of crab, and even some of the inner leaves of the artichoke!

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