Remoulade
#11
  Re: (...)
What is your favorite recipe??

There are so very many recipes out there---almost as many as salsas---

Here is my favorite:

2 TBS paprika
3/4 cup Creole or Dijon mustrad
2 TBS ketchup (if not using Creole mustard)
2 TBS horseradish (if not using Creole mustard)
1/2 cup celery hearts, finely chopped
1 tsp sugar
1 tsp Tabasco
2 TBS parsely, chopped
1 cup cottonseed or corn oil

MiX together all ingredients except the oil. Drizzle in the oil to make an emulsified sauce.

NOTE: I use canola oil

What a fantastic sauce this is and so easy to prepare!!!

Great Chefs of New Orleans
"Never eat more than you can lift" Miss Piggy
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#12
  Re: Remoulade by Roxanne 21 (What is your favorit...)
You know, I've never made remoulade. I guess I should give it a try the next time I get some crab. Talk yesterday about crab cakes has got me wanting some really bad.
Daphne
Keep your mind wide open.
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#13
  Re: Re: Remoulade by Gourmet_Mom (You know, I've never...)
The recipe in the C@H for the shrimp clubs is also AWESOME!!!
"Never eat more than you can lift" Miss Piggy
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#14
  Re: Re: Remoulade by Roxanne 21 (The recipe in the [u...)
Rox, you should know better than to mention a recipe and not at least give the Issue number so we can go look it up and see if we have it but missed it. Failing that we can then beg someone to post the recipe......tis the way of things
Cis
Empress for Life
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#15
  Re: Re: Remoulade by farnfam (Rox, you should know...)
Here ya go, Cis, I've made this and really enjoyed it. (How can it not be good, it has bacon) I didn't use all the eggs, I added one at a time until it was right, I think I only used 2-


Shrimp Cake Club Sandwich
(Cuisine at home, April 2003, Issue 38, p. 9)


Makes: 9 or 10 Cakes Total Time: 40 Minutes + Chilling Rating: Intermediate


For the Remoulade Sauce—
Process:
1/2 cup red bell pepper, chopped
1/4 cup scallions, chopped
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 T. shallots, chopped
2 T. chopped fresh parsley
2 T. honey
1 T. fresh lemon juice
Salt and pepper to taste

For the Shrimp Cakes—
Combine:
1 lb. medium shrimp, peeled, deveined, roughly chopped
2 cups panko bread crumbs
2 T. scallions, minced
2 T. minced fresh parsley
2 T. minced fresh chives

Whisk Together; Combine:
4 eggs
1 T. fresh lemon juice
1 t. dry mustard
1 t. Worcestershire sauce
1/2 t. kosher salt
1/2 t. cayenne

Form with; Chill
1 cup panko bread crumbs

Fry in:
Vegetable oil

Serve with:
Toasted bread, lettuce, cooked bacon strips, sliced avocado, and Remoulade Sauce




Related Recipes:

Remoulade Sauce


Process all ingredients for the Remoulade sauce in a food processor until vegetables are finely chopped. Season with salt and pepper; chill until ready to use.

Combine shrimp, panko, scallions, parsley, and chives for the shrimp cakes.

Whisk eggs with the next 5 ingredients then combine it with the shrimp mixture.

Form cakes with a 1/4-cup measure. Transfer to a parchment-lined baking sheet covered with 1 cup crumbs. Press cakes into crumbs and sprinkle tops with more crumbs. Chill 1 hour.

Fry cakes in 2 T. oil over medium-high heat in a nonstick pan. Cook cakes in batches so the pan isn’t crowded. Fry until golden brown, about 3–4 minutes per side. Drain on paper towels.

Serve on toast with lettuce, bacon, avocado, and remoulade.

PJ
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#16
  Re: Re: Remoulade by pjcooks (Here ya go, Cis, I'v...)
Yummmmmm, thanks PJ, that sounds so good. My subscription started with #39, so no wonder I hadn't seen it
Cis
Empress for Life
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#17
  Re: Re: Remoulade by farnfam (Yummmmmm, thanks PJ,...)
I'll get the recipe I use at work on Tuesday when I go back and post it...it is my favourite Remoulade recipe.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
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#18
  Re: Re: Remoulade by farnfam (Rox, you should know...)
SORRY!!!!!
"Never eat more than you can lift" Miss Piggy
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#19
  Re: Re: Remoulade by Roxanne 21 ([img]/ubbthreads/ima...)
I think the best remoulade sauce I've tasted is Tom Douglas' - a chef up in Seattle. I have his book at home, but not here. Love this sauce.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#20
  Re: Re: Remoulade by cjs (I think the best rem...)
This is my go-to for a quick remoulade (lowfat version):

1/4 cup reduced-fat mayo
2 tablespoons finely chopped red bell pepper
1 tablespoon parsley
1 tablespoon minced shallot
2 teaspoons whole-grain mustard
1 teaspoon minced fresh garlic
1 teaspoon fresh lemon juice
a few drops of hot sauce

If I have it, and it "goes" with the rest of the meal, I also add some fresh grated horseradish for that zing-thing.
Vicci

my cooking adventures
http://www.victoriasdays.blogspot.com
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