February 2010 COTM: Louisiana Kitchen SALAD DRESSINGS, SAUCES & GRAVIES
Welcome to the SALAD DRESSINGS, SAUCES & GRAVIES thread for the February 2010 Cookbook of the Month, Paul Prudhomme's Louisiana Kitchen.
Please post your reviews of SALAD DRESSINGS, SAUCES & GRAVIES recipes here.
Remoulade sauce, p. 286
This is in the appetizer chapter, but I think it makes more sense to post the review here.
Tasty, although the lemon flavor was stronger than I liked. 1/4 lemon is so vague -- probably his lemons are smaller than mine. I made it 2 days ahead of time as he suggested, which did let the flavors meld. I only used half of the Tabasco. I was dubious about the crumbled bay leaf -- those things are hard to crumble! -- but they softened into the mixture just fine. My parsley and green onions might have been a bit coarser than intended because I wasn't about to go out at night in the pouring rain to harvest some. So the next morning I chopped them finely and mixed them in, but they didn't get to go through the food processor.
Speaking of which, I had trouble making the mayonnaise at first. I think my machine is getting too old and out of adjustment. The blade wasn't sweeping close enough to the bottom to mix the egg and oil. I stared at it in consternation, wondering if I should scrape it out into the blender instead. But I decided to toss the lemon quarter in to see what happened, and that did the trick.
Oh, and bit about adding the long list of ingredients one at a time? You've got to be kidding. After the lemon, I went back and added the celery. The green onions and parsley got added the next day, as I said. The rest of the ingredients I measured out into one bowl, then dumped them in en masse. If someone else has the patience to compare one at a time additions vs all at once, I'd love to hear about it. I just can't believe, in this case, that it would make a lick of difference.
I served it with boiled and chilled shrimp (shockingly, I relieved myself of one task by buying them ready-cooked and chilled from my very reputable seafood shop), carrot & celery sticks, and cornbread. Given the meal that was to follow, this relatively light appetizer was perfect, though the cornbread was important given the Sazeracs we were drinking.
Shrimp Remoulade (p. 285-286)
I boiled the shrimp with the seafood stock (used shrimp stock I had in the freezer), white pepper, garlic powder, dry mustard, cayenne, black pepper, and dried thyme and basil, but instead of tossing them in the sauce, served these as chilled shrimp with two sauces - traditional cocktail sauce and the Remoulade Sauce.
I had the same problem that Karen had above, the blade skipping over the one egg yolk, so I tried to whisk it by hand a bit and then added it along with the other ingredients in the food processor. I also didn't add the ingredients separately - probably about three batches as I prepped beforehand and mixed the vegetables together in one container, dry herbs in another, etc. It's a lot of ingredients - celery, scallions, parsley, horseradish, lemon, bay leaf, Creole mustard (I used Zatarain's), ketchup, Worcestshire, yellow mustard, white vinegar, Tabasco, garlic, salt and paprika.
I made it three days ahead and everybody really liked it, not only with the shrimp, but on the mini-Cajun Meat Pies I also served as part of the SuperBowl appetizers.
Leftovers made a nice dinner last night. I tossed leftover shrimp with the last of the Remoulade, and served it as po' boys with lettuce and avocado, pic:
Very Hot Cajun Hot Sauce for Beef (pg. 251)
I made this for the meatloaf. Actually, I made a half portion and that was the perfect amount to go with the whole meatloaf.
Confession: I was very resentful when I was making this sauce. I had prepped all the vegetables with the meatloaf vegetables. As I was assembling the meatloaf, I was cursing myself on my organization. The meatloaf smelled so good as I assembled it, I thought the sauce would be overkill.
I was wrong. The sauce (in truth, more like a gravy) was the perfect accompaniment with the meatloaf, as well as the various starches I served with it over the next few days (mashed potatoes and rice).
Neither of us found the sauce to be very hot. It had a nice kick, but nothing unmanageable. I don't think the jalepenos were crazy hot though.
Green Onion Salad Dressing, p. 273
I made this for the Potato Salad with Green Onion Dressing on p. 237. Nice flavor and easy to do in a food processor - egg, vegetable oil, finely chopped scallions/green onions, Creole mustard, white vinegar, and salt & pepper. I have some leftover, which I plan to use in crab cakes or salmon cakes tonight for dinner.