Recipe by Josh Berry, served at the December 7th Secret Supper
Josh is a world-renowned chef who has worked in Europe, throughout the US and finally back in Maine where he was awarded Maine's Chef of the Year and invited to cook at the prestigious James Beard House in NYC. Chef Josh's lifelong connection to local food, seasonality, farmers and fishermen leads him to create a unique food style that is an authentic ode to his native Maine. He now leads the team at the b frame.
"Urfa biber is a dried chili pepper cultivated in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste. You can buy it here. Use this aioli as a dipping sauce for veggies, fish, and poultry."
Ingredients
- 4 garlic cloves, finely chopped
- 1/2 teaspoon kosher salt, plus more as needed
- 2 each egg yolks
- 1 1/2 tablespoons fresh lemon juice
- ½ teaspoon SKORDO Urfa pepper
- 1 cup olive oil
Instructions
Mince garlic into a paste. Transfer to a bowl with egg yolks, lemon juice and Urfa pepper; whisk to blend. Slowly whisk in olive oil in a steady stream until a creamy sauce forms. Season with more salt as needed.
Recipe by Chef Josh Berry of the b frame
Images courtesy of Secret Supper
