tock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan
To make the mustard sauce: Bring the cream to a
Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.
Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
Whisk in the cream and reduce the heat to low.
add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition.
Remove from the heat and stir until smooth.
Season with salt and pepper.
Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Heat oil to 325.
grind cereals,put in a dish.
In a dish combine flour and seasoning.
In a bowl combine eggs and milk.
Dredge chicken in flour dip in egg coat with cereal fry for 3-1/2 minutes or till browned.
Drain and serve with sauce.
SAUCE:Combine everything in a blender for about 1 minute.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine corn flower, white flour, creole seasoning, and white pepper together
To prepare tartar sauce, combine first 6 ingredients, stirring
mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and
Mix Creole mustard with the mayonnaise to taste.
Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
Refrigerate for about 1 hour.
eason with salt, pepper and creole seasoning.
Use 4 metal
Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, carrots, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
read crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Toss shrimp with Creole seasoning in medium bowl to
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
Rinse fish and pat dry with paper towels.
In 9 x 12-inch dish, arrange in dish with the thickest pieces to the outside edge of dish.
In 1-quart glass measure, stir together tomato sauce, mushrooms, green peppers, celery, water, minced onion and bouillon.
Pour evenly over fish.
Cover tightly.
Bake in 350\u00b0 oven for about 30 to 40 minutes, until fish is opaque.
For sauce: Combine all sauce ingredients in a heavy medium
evein shrimp; toss shrimp with creole seasoning; set aside.
Cook
nd cooked through.
Tahini Sauce.
Blend or Process Tahini