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Remoulade Sauce
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
Smoked Pineapple Salsa
Smoked Pineapple Salsa
I came up with the idea of smoking a pineapple salsa to go with pulled pork tacos for a birthday party. It was a hit. While still maintaining its sweetness to cut through the heaviness of the pork, the salsa had a great smokey flavor from the cherry and peach wood. This salsa is good for 5 days in the refrigerator. Not only does this pair great with pork, but chicken, fish, and shrimp as well.
Equipment
- Electric Smoker
- food processor
Ingredients
- 1 pineapple peeled and cored
- 1 small white onion peeled
- 1 head garlic
- 3 green onions
- 3 jalapeños
- 2 serrano peppers
- 1/2 bunch cilantro
- 1/4 cup white vinegar
- 2 tsp salt
Wood Chips
- 1/2 cherry wood
- 1/2 peach wood
Instructions
- Place the pineapple, onion, green onions, garlic, and peppers on the smoker grate.
- Smoke in a preheated 250 degree smoker for 2 hours.
- Take the produce out of the smoker. Allow to cool. Peel the garlic and cut the bottom ends off the green onions.
- Place smoked ingredients along with the cilantro, vinegar, and salt in a food processor. Pulse a couple of times and refrigerate.
Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Steak Frites with Maitre D Butter
Steak Frites with Maitre d Butter
Steak frites is a classic French dish that is simply steak and fries. Popular cuts of beef to use are strip loin, hangar, skirt, and top sirloin. Traditionally, the steak is pan fried, but grilling or broiling are acceptable. The steak is topped with some fancy Maitre d butter, making the steak unbelievably flavorful; allowing the fries to sop up the buttery steak juices.
Ingredients
- 16 oz NY Strip steak
- 1 tbsp olive oil
- 1 tbsp cracked black pepper
- 1/4 tsp salt
- French fries of your choice
Maitre D Butter
- 1/2 cup unsalted butter melted
- 2 tsp parsley finely chopped
- 1/2 tsp lemon zest
- 1/4 tsp lemon juice
- 1/4 tsp dijon mustard
- 1 pinch sea salt
- 1 pinch smoked paprika
Instructions
- Let the steak rest at room temperature for 30 minutes. Rub with olive oil, salt and pepper.
- Start your charcoal in a chimney starter. Pour the gray charcoal in the grill and put on the grate. Place the steak over the charcoal.
- Grill for 5-6 minutes a side for medium rare. Allow to rest for 5 minutes before serving.
Maitre D Butter
- Mix all of the butter ingredients in a small bowl. Place in the freezer until firm.
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
