Justin Wilson’s Remoulade Sauce

Remoulade Sauce

  • 1 cup mayonnaise
  • 1/2 cup olive oil
  • 1/2 cup Creole or Dijon mustard
  • 2 tsp prepared horseradish
  • 1/2 cup catsup
  • 2 Tbsp Worcestershire sauce
  • Louisiana hot sauce or ground cayenne pepper to taste
  • salt to taste
  • 1/2 cup wine vinegar

In a large mixing bowl, slowly add the oil to the mayonnaise, whisking until the mixture becomes firm again. Add the mustard and whisk again until firm. Add the horseradish and continue to whisk, then add the catsup and whisk some more. Add the Worcestershire, whisking to incorporate, then add the hot sauce and salt and whisk again. Add the vinegar, whisking well then refrigerate and use as needed. Keeps in the refrigerator several weeks.

Justin Wilson's Homegrown Louisana CookinYield: about 3 cups

From Justin Wilson’s Homegrown Louisiana Cooking

Gray: Wow this was really good. It makes a lot so we cut it in half and it still made way more than we needed. The good news is that it keeps well, and is delicious. We made broiled shrimp with blackening spices (bonus recipe to follow) and dipped in the remoulade sauce. It was great. I am sort of a cocktail sauce snob… and this was just as good on the shrimp. I would definitely do it again, although I want to experiment with some other versions.

Katie: At a recent family get together, my sister served remoulade sauce with the shrimp. It was delicious, and we decided to try to make it ourselves. When Gray showed me the sauce in the fridge, I was dubious due to its beige color. But I have learned that you shouldn’t judge something until you taste it, so I gave it a try. It was wonderful! It was very good with the shrimp we made, and I think it would taste great on most preparations of shrimp. I agree with Gray that I would probably want to try other recipes before making this one again, but I’m sure we will get back around to this one! Enjoy!

Blackened Shrimp (Bonus Recipe)

  • 1 lb shrimp, peeled
  • 2 T butter, melted
  • blackening spices to taste

Turn the oven on broil. Pour the butter over the shrimp in a bowl and mix well to coat the shrimp. Spread the shrimp in one layer on a baking sheet. Sprinkle blackening spices over the shrimp. Turn the shrimp over and coat the other side with the blackening spices. Put in hot oven and broil about 5 minutes per side until shrimp is firm and white, being careful not to burn or overcook.

Note: Choose your favorite seasoning blend in this recipe, such as Old Bay. We just happened to have blackening spices and thought it would taste great!

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Fettuccine with Lobster and Fresh Peas or Asparagus

Lobster Fettuccine

  • 2 live 1-pound chicken lobsters
  • 1 pound fresh garden peas or asparagus
  • 8 ounces dried fettuccine
  • 2 Tbsp olive oil
  • freshly ground black pepper
  • 2 Tbsp unsalted butter
  • kosher or sea salt
  • 1 ounce Parmigiano-Reggiano cheese, grated

Parboil the lobsters, drain and let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails. Cut the lobster meat in to 3/4-inch dice. Cover and refrigerate. You have the option of either cracking open and picking the carcass for meat to be added to the diced meat or reserving it to make soup.

Shuck the peas; you should have about 1 cup. Blanch them in boiling water and submerge in ice water immediately to stop the cooking. Drain and reserve. If using asparagus, peel them unless they are small and tender “pencils” and cut on the diagonal into 3/4-inch pieces. Blanch in boiling salted water for 1 to 3 minutes until tender. Remove the asparagus from the boiling water and submerge in ice water immediately to stop the cooking. Drain and reserve.

Fill a 6- to 8-quart pot with 4 quarts of water and add 4 tablespoons salt. Bring to a rolling boil. Before you add the fettuccine, organize the other ingredients. There will be no time to spare once you start cooking the pasta. Heat a large saute pan (10 inches) over medium heat. add the Fettuccine to the boiling water. It will take 5 to 6 minutes to cook.

After the pasta has been cooking for 2 minutes, add the olive oil and diced lobster meat to the saute pan. It should be sizzling.  Grind a little pepper over the lobster. Saute the lobster for about 2 minutes, turning the pieces with tongs. The oil will turn red. Add the peas or asparagus, lower the heat and saute for 1 minute more.

Drain the pasta in a colander, shaking the colander well so that the pasta is as free of water as possible, and add it to the saute pan. Add the butter and toss or stir the fettuccine so that it becomes coated with the pan juices. Season lightly with salt and adjust the pepper, Place in a large bowl or divide evenly among warmed bowl, sprinkle with Cheese and serve at once.

Lobster at HomeYield: Serves 4 as a first course or 2 as a hearty main course

From: Lobster at Home by Jasper White

Gray: I enjoyed this, but I think that unless you live in New England where lobster is cheap in the summer (we don’t), then there are better ways to enjoy it.  I would like to try this again with crab or shrimp, and I think it would be just as good and a lot less expensive.  You definitely need to have everything prepped in order to get it done on time.  Other than that it isn’t very difficult, but there is a fair amount of work that goes into prepping the lobster.

Katie: I thought this was good, but it seemed like a lot of work when you could just eat the lobsters with butter after boiling. I think I would try this recipe with shrimp next time!

 

 

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The Frugal Gourmet’s Greek Salad

Greek SaladThis salad is common at good Greek restaurants, and it is a great favorite of my family. If you make a gigantic version, it will provide a grand summer evening meal. The wine should be white; the bread, crunchy.

  • Cherry tomatoes, cut up
  • White or yellow onions, cut into thin slices
  • Green peppers, sliced
  • Greek olives
  • Feta cheese, chopped
  • Salt and pepper to taste
  • Oregano to taste
  • Basic Fennel Dressing

Mix the cherry tomatoes, onions, and green peppers. Add some Greek olives and some feta cheese. Toss with salt and pepper, a little oregano, and the fennel dressing. Serve over a bed of torn lettuce.

The Frugal GourmetFrom The Frugal Gourmet

Gray: This was really tasty and I enjoyed it  I think I prefer Greek salad with red onions and cucumbers, but this was very good and I think I would tweak it just slightly to be the way I wanted it.  It was a very pretty dish and it was great to use the fennel dressing in a slightly different preparation.  I hope you enjoy!

Katie: I ended up making this choice of Gray’s because he was busy grilling lamb kebobs. We had invited some friends over and they were helping me chop all the ingredients. Somehow between the three of us, we forgot to add any onions to this dish. However, even with that omission, the salad was wonderful! I would definitely make this again, and I enjoyed the fennel dressing on this salad much better than a regular green salad. Enjoy!

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Oatmeal-Raisin Cookies

Oatmeal Raisin Cookies

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 T vanilla extract
  • 2 cups all-purpose flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 1/2 cups quick-cooking oats, uncooked
  • 1 cup raisins
  • 1 1/2 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beat well.

Combine flour and next three ingredients. Gradually add to butter mixture, beating well. Stir in oats, raisins, and pecans.

Drop dough by heaping teaspoonfuls onto greased cookie sheets. Bake at 375°F for 8 minutes or until lightly browned. Cool slightly on cookie sheets, then remove to wire racks to cool completely.

Southern Living CookbookYield: 7 dozen

From Southern Living Cookbook

Katie: We did not get 7 dozen cookies, but I think it was because we made them too big. They spread out a lot on the cookie sheet as well. These had a wonderful flavor, and I would make them again. I personally prefer oatmeal cookies without raisins or nuts, and we made these only with raisins. If making them again, I would omit the raisins as well, and cook them on 350°F just because I like them less crisp. But I really liked working with this batter so I think it is a winner!

Gray: I’m already asking for these again…. They were great!  If you like oatmeal raisin cookies, definitely give this recipe a shot.

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Peanut Butter Cookies

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  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (or 1/4 cup honey)
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1 egg
  • 1/2 t vanilla
  • 1 1/4 cups all-purpose flour
  • granulated sugar

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough until easy to handle.

2. Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375°F oven for 7-9 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.

New Better Homes and Gardens Cookbook
Yield: about 36 cookies

From The New Better Homes & Gardens Cookbook

Katie: My dad loves cookies, and this Father’s Day I decided to make him cookies since I could not travel to see him. This was one of the recipes I picked out. My dad and I both love peanut butter cookies and I thought this would do well in the mail. I almost always make the same peanut butter cookie recipe, except the one we shared three years ago from the honey brochure at the state fair. As we discussed at that time, those cookies were soft and chewy and in the end we just preferred my original recipe to the chewy ones. I decided to try this recipe from the Better Homes & Gardens cookbook, since I often have good luck with these recipes. I was iffy about rolling them in more sugar, but followed the recipe anyway. The cookies were very crisp and flattened out more than my other recipe. So I wouldn’t flatten them as much when making the fork marks on top, or chill the dough first as mentioned in the recipe. These turned out very crisp and were tasty, but I still think I prefer my original peanut butter cookie recipe! As a bonus, I have shared that recipe below our comments. I hope you enjoy, whichever recipe you try!

Gray: These were good, but I think I agree with Katie that her other recipe is better.  Still these are worth trying and they may be just what you are looking for.  Enjoy!

Irresistible Peanut Butter Cookies
(Recipe from Crisco)

  • 3/4 cup peanut butter
  • 1/2 cup shortening
  • 1 1/4 cup brown sugar
  • 3 T milk
  • 1 t vanilla
  • 1 egg
  • 1 3/4 cups flour
  • 3/4 t salt
  • 3/4 t baking soda

Preheat oven to 375°F. [I always cook them at 350°F because I don't like the cookies as crisp.] Combine peanut butter, shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg, beating until just blended. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until just blended. Drop by heaping teaspoonfuls 2″ apart on ungreased cookie sheet. [I always roll them into 1" balls.] Flatten slightly with a fork to make a crisscross patter. Bake at 375°F [again, I bake at 350°F] for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet, then remove to rack to completely.

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Basic Buttermilk Pancakes

Buttermilk PancakesPreheat your griddle
Whisk together in a large bowl:

  • 1 1/2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Whisk together in another bowl:

  • 1 1/2 cups buttermilk
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp vanilla (optional)

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/3 cup of batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200°F oven while you finish cooking the rest.

Serve with:

  • Pure maple syrup or honey
  • Pats of butter

Yield: about 12 5-inch cakes

Joy of CookingFrom: The New All-Purpose Joy of Cooking

Gray: These are great pancakes and are very straightforward.  The cookbook offers about a dozen variations and add-ins, so it is worth checking out and experimenting.  I will definitely be making these again.

Katie: These were delicious pancakes! I have greatly enjoyed making pancakes and waffles from scratch rather than using a box mix. It has allowed us to stop purchasing the box mixes which can only be used for limited things. By using flour, sugar, etc, we are using ingredients that we already have on hand. At this point, we only had to purchase buttermilk in order to make these pancakes!

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Caribbean Pork Roast

Caribbean Pork Roast and Veggies

Caribbean Pork Roast and Veggies

  • 2 Tbsp olive oil
  • 3 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp water
  • 1 tsp allspice
  • 2 tsp sugar
  • 2 tsp thyme leaves
  • 1 tsp cayenne pepper
  • 1 Tbsp minced onion (dried is okay)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 boneless pork roast (about 3 lbs)
  1. In a self-closing plastic bag or glass dish mix together the oil, soy sauce, vinegar, water, allspice, sugar, thyme, cayenne, onion, cinnamon, and nutmeg.  Mix together well.

    Caribbean Pork Tenderloin Marinating

    Caribbean Pork Tenderloin Marinating

  2. With a sharp cooking fork, poke 8 or 10 holes in the roast.
  3. Ad pork to the marinade and move it around in the bag or dish to coat well. Refrigerate overnight.
  4. Remove meat and discard marinade.
  5. Arrange the coals outer edge of barbecue and place the meat in the center of the grill. Close hood.
  6. Cook 20 to 22 minutes per pound of roast. Meat thermometer should read 180°F. Remove from grill and let stand 10 minutes before slicing.

RetroBarbecueYield: 6 to 8 servings.

From: Retro Barbecue by Linda Everette

Gray: I made this with a pork tenderloin and it was delicious. Mine was about 1.5 lbs, so you could have easily done this with two of them and had closer to the yield of the original recipe.  I checked the cooking temp in another cookbook, which recommended 160°F for Medium in a pork tenderloin, and I went with that temp and it turned out perfectly.

The flavor is very similar to a jerk flavor, but is simpler in preparation than a traditional jerk.  I thought it was easy and tasty, I hope you enjoy!

Katie: This was delicious! I definitely would not cook the meat to 180°F as it was just right at 160°F. Any more cooking would have dried out the pork tenderloin. It had a nice charred outside that wasn’t too hard, which gave it a nice grilled flavor. I enjoyed the flavor that the marinade gave the pork tenderloin, and liked that it wasn’t super spicy like traditional jerk marinades are. Even though I like spicy flavors, I think it would have overpowered the pork tenderloin. This recipe will definitely be made again!

 

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