hot mayonnaise and couzan billys remoulade sauce
Hot Mayonnaise and Couzan Billys Remoulade Sauce
Posted by Kevin Taylor, the BBQGURU at recipegoldmine.com April 30, 2001
OK..How did I miss this one?? 1000 Island dressing on a Po Boy???? Only in Texas I guess!! LOL Just kidding of course! These are two of the two best toppings for an AUTHENTIC Po Boy. Give them a try! Enjoy!!
This is actually a topping that is great on scallops, but I did try it on some Po Boys and it was outstanding!!
Hot Mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 tablespoon hot sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper, coarsely ground
1/4 teaspoon red pepper flakes
1 cup olive oil
In food processor, add everything except oil. Process until smooth…about 30 seconds.
With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.
This is a more traditional topping found in Cajun country…
Couzan Billys R?moulade Sauce
1/4 cup Creole mustard
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup tarragon vinegar
1 1/2 cups scallions, minced
1/2 cup celery, minced
1/2 cup parsley, fresh, chopped
1 1/3 cups olive oil
Combine all ingredients except oil in food processor. Process for 30 seconds.
With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP.
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crema mexicana
Creme Mexicana (Mexican Style Thick Cream)
Posted by swm56 at recipegoldmine.com 6/13/01 10:08:58 am
Source: Rick Bayless-One Plate at a Time
Makes about 1 cup
1 cup heavy whipping cream
1/4 cup good quality commercial sour cream with active cultures
or 2 tablespoons buttermilk with active cultures
In a small saucepan, heat the cream just long enough to take the chill off to bring it to body temperature. If you have ready access to a low-range instant read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar. Set the lid on the jar (but do not tighten it), then place the jar in a warmish place (it shouldn?t be over 90 degrees). After 12 hours, the cream should be noticeably thicker.
Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening. Crema will last for at least a week in the refrigerator.
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prickly pear ranch dressing
Prickly Pear Ranch Dressing
3/4 cup prickly pear jelly
1/4 cup mayonnaise
1/4 cup sour cream
3/4 tablespoon cracked black pepper
3/4 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 tablespoon salt
1 clove garlic
1 tablespoon chopped shallots
1 tablespoon ranch dressing mix
Combine and blend all ingredients in a blender.
Makes 12 servings.
Approximate values per serving: 57 calories, 1 g fat, 2 g carbohydrates, 5 mg cholesterol, 1 g protein, 1 g fiber, 310 mg sodium, 82 percent calories from fat
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asian black bean sauce
Asian Black Bean Sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:37 am
2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.
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sour orange dressing
Sour Orange Dressing
Juice of 1 sour orange
1 cup plain yogurt
2 tablespoons honey
1 teaspoon chopped chives
1/2 teaspoon garlic salt
Mix well.
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jamaican jerk sauce
Jamaican Jerk Sauce
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 haba?ero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice
Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.
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seafood sauce
Seafood Sauce
Dip ice cold boiled shrimp into this sauce for a wonderfully different taste treat.
4 tablespoons Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, minced
6 serrano chiles, minced
2 cloves garlic, minced
2 teaspoons Mexican oregano
Pinch of salt, or to taste
Pinch of pepper, or to taste
4 tablespoons cilantro, chopped and loosely packed
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving.
Serves 8.
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Thai Chili-Garlic Basic Sauce
Thai Chili-Garlic Basic Sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001 7:58 am
Makes approximately 4 cups of sauce
4 to 6 Thai finger peppers
8 cloves garlic
4 tablespoons fish sauce
5 tablespoons soya bean sauce
1 tablespoon black bean sauce
4 tablespoons sugar
3 cups water
3 tablespoons canola oil
1 ounce sweet basil leaves
1 tablespoon cornstarch
Pound pepper and garlic in a mortar.
Heat oil in a wok. Stir-fry pepper and garlic mixture, until it starts to cook. Add fish sauce, soya bean sauce, oyster sauce, black soy sauce, sugar, and water. Continue to stir-fry until it comes to a boil.
Add cornstarch to thicken the sauce. Add sweet basil leaves.
Serve on top of crispy fish, cooked steak, or add to your favorite meat or vegetables, and eat with cooked jasmine rice.
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tequila cocktail sauce
Tequila Cocktail Sauce
1 1/2 cups ketchup
1 1/2 cups chili sauce
1/2 cup prepared horseradish
1/4 cup Worcestershire sauce
3/8 cup lemon juice
1 tablespoon hot pepper sauce
1/2 cup tequila
Salt and pepper to taste
Blend all ingredients in a bowl. Serve immediately, or chill before serving.
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louisiana roux
Louisiana Roux
2/3 cup all-purpose flour
1/2 cup vegetable oil
2 cups finely chopped onion
2 cups finely chopped green bell pepper
2 cups finely diced celery
Stir together the flour and oil in a 3-quart micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 minutes, until flour is deep golden brown, stirring twice. Add the onion, green pepper and celery, tossing to coat.
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