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
food processor, combine the remoulade sauce and roasted peppers. Cover and
Remoulade Sauce-- Whisk together all ingredients. Cover
For the Remoulade Sauce: In small bowl mix all
To make sauce, combine all ingredients in a
akes on paper towel.
Remoulade Sauce:
Mix all the ingredients
inutes.
TO MAKE ZESTY REMOULADE SAUCE:.
Combine mayonnaise, sour cream
Spoon 2 tablespoons of the sauce onto the center of each
Prepare the Remoulade sauce as per recipe, stir in the crawfish tails
To prepare Remoulade Sauce:
In a bowl, combine
ish, spread 2 cups tomato sauce. Working with 1 pasta rectangle
mall bowl and spoon the remoulade sauce over them; gently toss. Shred
n the day, make the Remoulade sauce by placing the first 11
Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Serve with Remoulade Sauce recipe#87124.
Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124).
ext 12 ingredients for the Remoulade Sauce. Process until smooth.
3