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Shrimp Remoulade ~ Foamheart - Page 2

post #21 of 36
Thread Starter 

BTW you can keep that extra remoulade sauce and squirt fancy patterns on plates like the resturants do in 'Nawlins.

 

 

It's just a win/win situtation! Oh and quess who has fresh shrimps!!!

post #22 of 36

That sounds very good! Not all that far from my recipe. For me Heinz is the only Ketchup but I will thank you kindly for not saying Blue Plate is the only Mayo to use...They won't sell it to us Yankees!...102.gif...JJ

post #23 of 36
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

That sounds very good! Not all that far from my recipe. For me Heinz is the only Ketchup but I will thank you kindly for not saying Blue Plate is the only Mayo to use...They won't sell it to us Yankees!...102.gif...JJ

 

 

Thank you Chef.

 

I use ketchup/Catsup to cook with but a bottle will last years in the reefer. Just never been a ketchup household. As to mayo or mustard, I think its all about what you become accustomed to either by where ya grew up or current region lived in. I like real mayo, my sister can't stand it. As long as its a premium ketchup its fine with me, and I like French's if there is no creole mustard... Just a simple country boy. I keep thinking someday I'll make my own.... whats that stuff called aioli, (homemade flavored mayo)? Mustard also.

 

 I'll spend hours making buns but making my own flavored condiments is just too much trouble....LOL

post #24 of 36

Homemade Mayo is stupid easy to make, especially in a food processor or blender. Takes longer to clean the machine than make the Mayo! The key is just adding the copious amounts of oil to the egg yolks and seasoning VERY slowly to get a good emulsion. Yes the egg yolks are raw but the vinegar and salt takes care of the nasties. Make small batches because it does not keep as long as the jar stuff...JJ

post #25 of 36
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Homemade Mayo is stupid easy to make, especially in a food processor or blender. Takes longer to clean the machine than make the Mayo! The key is just adding the copious amounts of oil to the egg yolks and seasoning VERY slowly to get a good emulsion. Yes the egg yolks are raw but the vinegar and salt takes care of the nasties. Make small batches because it does not keep as long as the jar stuff...JJ

 

Lady friend once told me to just use my Mayo and stir in a little extra lemon jice and rosemary. She made some good sandwichs.

 

I learned working construction a secret about mayo, it never needs refridgeration. As long as its maintained at room temp it will not seperate, but once its chilled, it must remain so or yes it seperates. Worked off a spud barge in the Atchaafalaya basin it was so hot we couldn't eat anything but watermelons for lunch (anything else came back up), there was a jar of mayo that made at least 6 months opened in the heat.

 

Thanks Chef I will now have something else to try....LOL I just gave away my with the paddles in it to make mayo    Never fails.

post #26 of 36
Quote:
Originally Posted by Foamheart 

 

Recipe?

 

1C Good Ketchup (I used Hunts)

2T Creole Mustard

2T Mayo (the real stuff)

2T Minced sweet gerkins (Good ones, I used my canned ones)

2  Raw eggs beaten well

2 dashes Tabasco (or your personal prefrence, we all have one)

2 t Lea & Perins

1 ice cold mixing bow

Just made this tonight. Spot on Kev! Nicely done  I did add a pinch of paprika and maybe one more dash of tabasco. This reminds me of a place on 417 Royal Street. b

post #27 of 36
Thread Starter 

I am humbled...... I am glad you enjoyed it. Its one of those recipes we all just forget about having, then wonder why we do it so seldom when we find it.

 

Now save all that left over sauce and its ready for the next time with no effort.

 

The real trick to a sucessful remoulade is having the coldest plate, forks, lettuce, shrimps.......... Its a meal perfect for a 100 degree lunch. Its just not meant to be served on paper plates.

 

Then top it off with a bit of strawberry sorbert for desert......... Then look for a reclinder to work off all that food. LOL

 

Did I mention its also diet food? Heaven forbid, its good for you....LOL

post #28 of 36

The fancy places serve remoulade out of a chilled metal bowl onto chilled pewter plates.  One of my favorite summer salads.  Save the extra sauce to use on fried shrimp or oyster poboy?

post #29 of 36
Thread Starter 
Quote:
Originally Posted by eman View Post
 

The fancy places serve remoulade out of a chilled metal bowl onto chilled pewter plates.  One of my favorite summer salads.  Save the extra sauce to use on fried shrimp or oyster poboy?


                                                                              yeahthat.gif

 

Most of 'em I've been to just had chilled china or glass plates, but the pewter I am sure would be cold also.

 

Believe it or not, the very best shrimp remoulade I ever had was in a little town in New Mexico with less than 500 population, and it was made in a bar!

post #30 of 36
Ever think of opening your own restaurant or opening your own web sight featuring Cajun cooking, and smoking tips and tricks? You seem to put some good looking dishes together, you also seem to have some good meat and sea food sources and you have a flair for experimenting discovering unheard of methods. Like 6 brickets = a smoke ring in a electric smoker, or cracking that little ash door at the bottom of the masterbuilt cold smoker then turning it off once it starts smoking to dubble the smoke time.
post #31 of 36
Thread Starter 
Quote:
Originally Posted by REMSR View Post

Ever think of opening your own restaurant or opening your own web sight featuring Cajun cooking, and smoking tips and tricks? You seem to put some good looking dishes together, you also seem to have some good meat and sea food sources and you have a flair for experimenting discovering unheard of methods. Like 6 brickets = a smoke ring in a electric smoker, or cracking that little ash door at the bottom of the masterbuilt cold smoker then turning it off once it starts smoking to dubble the smoke time.

 

Says the man who should be turning away commissions for kids playhouses! You know those silly treehouses they show being built now on TV sell for 200 to 600K.

 

A smoker I met here when I first started said to me after I had boasted that the local chain had mentioned they might like selling my stuff as specialty items, " When you have to do it, it takes a whole lot of the fun out of it". I have always loved starting businesses but I soon become bored with the day to day grind. So he was more right than he'll ever know.

 

And before I graciously accept the compliment I need to say that nearly all mentioned, I simply expanded upon someone else's ideas. Smoking is what most of us do for fun and I assure you there are more here ahead of me than behind.

post #32 of 36

That sounds good, but what is Creole Mustard? (I'm in Canada, not too familiar with most Southern cooking).

Thanks

post #33 of 36

Heinz was the only one here also, until they closed the plant to move production to the USA and put 250 people on the street.  In a town of only 6500, that's a serious hit.  Now it's French's for us.

post #34 of 36

Jeeeeeezzzz Kevin...  You slipped in another winner on me....    2thumbs.gif....    I'm up for making Cajun Mustard....

post #35 of 36
Thread Starter 
Quote:
Originally Posted by amblt View Post
 

That sounds good, but what is Creole Mustard? (I'm in Canada, not too familiar with most Southern cooking).

Thanks

 

Zatarains Creole Mustard

http://www.amazon.com/Zatarains-Creole-Mustard-5-25-Oz/dp/B00440065Q

 

Brown Mustard

http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=Brown+mustard

 

About the same thing

post #36 of 36
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Jeeeeeezzzz Kevin...  You slipped in another winner on me....    2thumbs.gif....    I'm up for making Cajun Mustard....

 

I have everything to do it but the powder and the seeds. It is soooo much better than store bought but I never take the time.

 

Adding the powder and seeds to the grocery list. Dang I don't remember where my mortar and pestle is.....Grrrrr.... Some one borrowed it!

 

Thank you sir.

 

Its a great summer lunch or as a smaller pre-meal salad. It has always been a valentines special. Shrimp Remoulade, Shrimp & Oysters En Brouchette, ice cold long neck, then a scoop of bread pudding w/ hot caramel sauce, cup of community coffee w/ Bailey's & Tia Maria!

 

Listen if that put ya in good graces, it ain't gonna happen.

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