For the green tomato chowchow relish. Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved
Quite some time ago I posted my mother's recipe for Shrimp Remoulade. I admitted it was NOT a favorite of mine, but my mother made it every Christmas Eve and it became a family tradition
When I was in college, I spent a spring break scuba diving off the coast of St. Eustatius, a tiny little island a hop-skip-and-jump away from the better known St
Special equipment. a deep fryer and deep-fat thermometerFor the remoulade. Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well
Nick’s Fried Green Tomatoes. This year has been a long growing season for tomatoes, but alas the weather is turning colder (at least in the north-east)
As a personal chef and caterer, my favorite type of food to make for parties is the kind you can pop into your mouth with one hand, while holding a cocktail in another
Sometimes you just want a po'boy. For me it doesn't matter if it's shrimp, oyster or roast beef. But for this particular Mardi Gras party, the crowd decided that shrimp was the way to go
Erica’s Recipes was compensated by Collective Bias, Inc. and its advertiser for this post. For more lots more recipe ideas visit Spring Into Flavor with Alexia
I'm sure you're all. familiar with the Parade magazine that comes as an insert to the weekend paper. It used to be a bit more ample than it is currently and, sometimes, it gets
I was in my late 20s when I first had a po’boy sandwich. Don’t make fun of my. I’m a northern girl, so I never even saw it on a menu anywhere until I moved to Virginia
United States. Remoulade SaucePosted in Americas, Condiment, Dairy-free, France, Gluten-free, Mardi Gras, North America, Southern United States, USA, Vegan
Skinny Creole Remoulade Sauce. Adapted from Simply Recipes. A spicy creole sauce, with loads of down-home flavor, but lightened in calories by swapping out yogurt for some of the mayo
I was able to try yet another tasty recipe thanks to the glut of zucchini I harvested this year (and by "glut" I mean four), once again making use of the October 2011 issue of Bon Appetit magazine, and a recipe by Maxcel Hardy
I adapted this recipe from Southern Living May 2014. The recipe as written had the catfish fillets butterflied and then stuffed and then the top of the fish placed over the stuffing
