seafood seasoning, onion, celery, and red pepper. Shape mixture into 10
To make sauce, combine all ingredients in a
br>Combine mayo, green onions, red bell pepper, green bell pepper
Remoulade Sauce-- Whisk together all ingredients. Cover
For the Remoulade Sauce: In small bowl mix all
dd peppers, onions, hot pepper sauce, old bay and parsley. Cook
mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne
akes warm, with the Remoulade sauce.
-=Remoulade Sauce=-
In a small bowl
To make the sauce, chop finely the green onion,
s preferred. Serve immediately with Remoulade Sauce.
REMOULADE SAUCE: Beat egg yolks until
inutes.
TO MAKE ZESTY REMOULADE SAUCE:.
Combine mayonnaise, sour cream
For the red wine sauce:
Heat the oil in
nto serving dishes & serve w/sauce spooned around the timbales & a
b>Red Curry Sauce, and garnish with green onion and mint.
Red Curry Sauce
br>For the orange and red wine sauce, place wine, juice, stock
Cook the veal on heated oiled grill pan (or on the grill) until browned on both sides and cooked to desired doneness.
Meanwhile, heat the oil in a medium skillet on high heat. Cook the mushrooms, stirring, until softened.
For the red pesto sauce, cook the stock, pesto and cream in a small saucepan, stirring, until heated through. Stir in the mushrooms and basil.
Serve the veal with the red pesto sauce.
For Spicy Red Pepper Sauce: Place all ingredients in a
b>Red Pepper Sauce; keep warm. Serve chicken in pool of sauce, or drizzle sauce
5-20 minutes.
For red pepper sauce, combine all ingredients in
about 2 hours.
Prepare Red Raspberry Sauce: Place raspberries in blender