Remoulade Sauce

Remoulade Sauce

"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients

·       1 cup mayonnaise

·       1/4 cup chili sauce

·       2 tablespoons Creole mustard

·       2 tablespoons extra-virgin olive oil

·       1 tablespoon Louisiana-style hot sauce, or to taste

·       2 tablespoons fresh lemon juice

·       1 teaspoon Worcestershire sauce

·       4 medium scallions, chopped

·       2 tablespoons chopped fresh parsley

·       2 tablespoons chopped green olives

·       2 tablespoons minced celery

·       1 clove garlic, minced

·       1/2 teaspoon chili powder

·       1 teaspoon salt, or to taste

·       1/2 teaspoon ground black pepper

·       1 teaspoon capers, chopped (optional)

Directions

1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Notes: 
1. I kick it up a little with ½ teaspoon of cayenne pepper
2. It's a little work to get all this stuff together, but worth it! You will have plenty for 
    future uses when done.

Thai Style Shrimp

Thai Style Shrimp

Prep time: 10 min.

Cook time: 20 min.

Ingredients:

4 cloves garlic, peeled

1(1 inch) piece of fresh ginger root

1 fresh jalepeño, seeded

½ teaspoon salt

½ teaspoon turmeric

2 tablespoons vegetable oil

1 medium onion, diced

1 pound large shrimp, peeled and deveined

1 cup coconut milk

3 tablespoons chopped fresh basil leaves

Directions:

1.  Combine the garlic, ginger, salt, and turmeric in a food processor or blender. Process to a smooth paste. Set aside.

2.  Heat oil in a skillet over medium heat. Add onion and cook until translucent, stirring frequently. Mix in the spice paste,  and cook for a few minutes to release the oils.

3.  Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover and simmer for about 5 minutes, then remove the cover and simmer an additional 5 minutes to thicken the sauce. Stir in the basil during the last minute of cooking.

4.   Serve over long grain or brown rice.

Sausage and Apple stuffed squash

Sausage and Apple stuffed squash

Ingredients:
2 Small - Medium Acorn Squash (or 1 Large)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
2 Chopped Apples
1 Cup Of Panko Breadcrumbs
1/2 Cup Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of parmesan cheese to the top for the final 5 minutes.