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A Condiment Worth Making: New Orleans Rémoulade

YumSugar — Tue, 02 Sep 2008 15:00:16 -0700

I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.

Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade - used primarily as a shrimp topping - is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more.

Shrimp Remoulade
Modified From The New Orleans Cookbook

Ingredients

1 bunch scallions, cut up
2 small stalks celery, cut up
2 sprigs fresh parsley, cut up
3 tablespoons Creole mustard *
5 teaspoons paprika
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
6 tablespoons white wine vinegar
5 teaspoons fresh lemon juice
1/2 teaspoon dried basil
3/4 cup olive oil
2 tablespoons shallot, finely chopped
1 tablespoon chopped celery
2 teaspoons finely minced fresh parsley
1 cup coarsely chopped romaine lettuce
1 pound whole fresh shrimp, boiled, peeled, deveined, and chilled

* Can substitute whole-grain Dijon mustard.

Directions
Serves 4.

Grind the bunch of scallions, two celery stalks, and two sprigs fresh parsley in a food processor or reduce almost to a puree in an electric blender.
Place the vegetable puree in a china or stainless-steel bowl, then add the mustard, paprika, salt, pepper, and cayenne and blend with a wooden spoon. Add the vinegar, lemon juice, and basil and blend again. Gradually add the olive oil, stirring constantly.
When well blended, add the chopped shallot, celery, and finely minced parsley and stir thoroughly. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
At serving time, chop the lettuce and put 1/4 cup on each salad plate. Place the boiled shrimp on top of the lettuce, and after stirring it well pour about 1/4 cup remoulade sauce over each portion; the sauce should completely cover the shrimp. Serve well chilled.

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A Condiment Worth Making: Blue Cheese Dressing

partysugar — Mon, 07 Jul 2008 12:15:05 -0700

It may be old-fashioned, but I love a good wedge salad. With its crisp, cool lettuce and tangy, creamy dressing, the iceberg and blue cheese combination is incredibly comforting. While good bottled blue cheese dressings exist, there's nothing like the thick, rich homemade variation.

It's not only delicious in the wedge salad, but it's great on spinach salads, tasty as a dip with carrots or buffalo wings, and scrumptious slathered as a spread on steak sandwiches. To learn how to make this simple yet rewarding dressing, read more.

Blue Cheese Dressing
From Martha Stewart

Ingredients

3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped shallot (about 1 shallot)
2 tablespoons finely chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup crumbled domestic blue cheese

Directions

Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl.
Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.

Makes about 1 1/2 cups of dressing.

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A Condiment Worth Making: Chimichurri

partysugar — Mon, 19 May 2008 09:07:36 -0700

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce - it's delicious on grilled fish, chicken, or even vegetables - read more.

Chimichurri
Original recipe by PartySugar

This recipe should be used as a guide and can easily be adapted to your liking and taste.

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish Pimenton Picante (or smoky Spanish Paprika)
1/4-1/2 cup extra virgin olive oil
salt
pepper

Directions
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 12 Jul 2008 09:30:51 -0700

Grill up some savory, sweet, and cheesy Cubano quesadillas.
Or, toss some chicken on the barbecue for delectable paninis.
Savor the warm weather by investing in some new popsicle molds.
Then plan a pool party complete with sangria popsicles.
Blue cheese dressing is a condiment worth making from scratch.
Do you know how long your food will keep?
Christina chats about her victory on Hell's Kitchen.
Back by popular demand: another beer or chocolate quiz!
Tell us: What is your signature dish?
PartySugar plates up some Mediterranean-flavored nachos.