As quick as you turn on your food processor, this amazing New Orleans favorite Remoulade Sauce is made. Serve with shrimp, crabmeat or as a dressing over salad
Makes 10 (2 tablespoon) servings.
1/3 cup Creole or grainy mustard
2 tablespoons prepared horseradish
1/4 cup chopped onions
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
In food processor, combine mustard, horseradish, onion, green onions, parsley, Paprika, Worcestershire sauce and garlic and pulse until blended.
With food processor on, pour olive oil in thin stream and continue to mix until thickened. Slowly add vinegar in thin stream and blend well.
Summer is a great time for grilling. Whatever you decide to grill whether it be barbecue ribs, steaks, burgers and dogs, or Rosemary Pork Loin (recipe previously featured in newsletter), Cami prefers a side dish that goes with everything.
She loves Grilled Pineapple Slices and I agree that they are delicious with any of the previously mentioned grilled foods. This super simple recipe is sure to please all your holiday guests.
1. Peel a golden ripe pineapple and core if you desire. Cut into 5 equal slices each about 3/8 inches in thickness. One or two slices is a serving, so estimate your needs for pineapples
2. Marinate the pineapple in a mixture of low-sodium soy sauce and about 1-1/2 ounces of sugar-free or low sugar pancake syrup. I used a large zip lock bag to marinate the pineapple for about 30-45 minutes.
3. The pineapple is then grilled at medium to high heat for 5-6 minutes on each side. It can be served piping hot, at room temperature, or after refrigeration.
16 ounce can of Organic Black Beans
Can of Corn Niblets, Organic Drained
7.5 ounce can Hearts of Palm Drained and cut into cut into ¼ inch rounds
2 large tomatoes seeded and diced
½ of a red onion minced
½ cup of fresh Cilantro
¼ cup of olive or grapeseed oil
3 tbsp fresh lime juice
1 tsp of ground coriander
Mix all ingredients in a medium bowl. Season salad to taste with salt and pepper. Cover and refrigerate. It can be made a day ahead as it tastes better after flavors blend.
I enjoyed this recently with a piece of grilled fish.
4 Portobello mushroom caps
3 tablespoons butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
2 large garlic cloves, minced
1 pound crawfish tails or 1 pounds crabmeat, claw
2 tablespoons chopped parsley
2 green onions finely chopped
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
3/4 cup seasoned bread crumbs
1/4 grated Parmesan cheese
2 eggs beaten
¾ tbl “Slap Ya Mama” or Old Bay seasoning
Clean Portobello mushrooms and drain upside down.
In a saucepan, heat butter and then sauté the celery, onion, red bell pepper, and garlic until soft.
Add crawfish or crab, parsley, green onions, black pepper, Worcestershire sauce, lemon juice ¾ cup seasoned bread crumbs, Parmesan cheese, eggs, and seasoning.
Stir well until mixed. Fill caps, mounding mixture on top. Sprinkle with additional breadcrumbs or Parmesan cheese. Place in a casserole that has been sprayed with non-stick vegetable spray. Bake uncovered in a preheated oven @ 325 degrees for 30 minutes.