Tag: teaspoon Dijon mustard

Remoulade Sauce 2.0

I believe there’s a very old remoulade video floating around the channel somewhere, but after making some to go with our salmon cakes, I figured it was high time to share an updated version. Better known as tartar sauce, this easy and adaptable condiment isn’t just for fish sticks anymore.


As I mentioned in the video, it was originally invented to go alongside meat, so it comes as no surprise that it’s excellent on everything from grilled pork chops to double cheeseburgers. And when it comes to sandwiches, as long as you have some of this sitting around (should last at least a week), no mayo should touch your turkey on whole wheat. 

Regarding the dried tarragon reduction at the beginning; this is an old-school step that many people will skip, but if you can find dried tarragon, I really think you should give this method to try, as the flavor is quite different than if fresh is used. With condiments like this, every single ingredient is “to taste,” so be sure to adjust according to yours, especially when it comes to the pickle combination.


If you’re going to serve with something on the spicy/tangy/savory side, you may want to include some bread-and-butter picklesfor sweetness. On the other hand, if you’re doing something like fried scallops, which have a naturally sweet flavor, you may want to go with just dill pickles to balance the flavor. Either way, I hope you give this remoulade sauce a try soon. Enjoy!



Ingredients for about 1 1/2 cup of remoulade sauce: 1 teaspoon dried tarragon
2 tablespoon white wine vinegar
1 cup mayonnaise
2 teaspoon anchovy paste
1/4 cup finely diced dill pickles
1/4 cup finely diced bread & butter pickles
1 tablespoon chopped capers
1 tablespoon minced green onions
1 tablespoon chopped parsley
1 teaspoon Dijon mustard
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
salt to taste

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Raw Kale Salad – Mmmm…Tough and Bitter

I realized after watching the finished video for this raw
kale salad that I used the words “tough” and “bitter” about a dozen times. Not
exactly a ringing endorsement. I used those words because kale is tough and bitter,
but when properly prepared, those are valuable assets, not liabilities.


If you slice it thin, and toss it with other tasty treats,
the kale mellows out, and serves as a perfect foil for other vegetation. The
sweet, wet crunch of raw apple counters the bitterness, and the texture of the
leaves elevated from opposite directions by juicy orange and crunchy nuts. It’s
quite a scene.

I’m going to do a video for the orange cumin vinaigrette,
but in the meantime, the ingredients are listed below. Feel free to copy my salad formula, but this is more of an idea video than an actual recipe. You know what you
like, so whatever that is, add it to some raw kale, and see what happens.
Enjoy!


Ingredients for 2 big or 4 small Raw Kale Salads:
1 head green kale
1 persimmon, sliced
1 apple, sliced thin or matchstick cut
2 seedless oranges, cut into segments aka “supremes” (click here for video)
handful of chopped nuts
For the dressing:
1 rounded teaspoon Dijon mustard           
1 rounded teaspoon orange zest
1 tsp cumin, or to taste
1/4 tsp red pepper flakes, or to taste
1 tbsp orange juice
1/4 cup rice vinegar (or white wine or sherry vinegar)
1/3 cup olive oil, or to taste
salt and pepper to taste

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Spicy Peach Coleslaw – An Apple Is an Excellent Thing – Until You’ve Tried a Peach

You may remember this peach coleslaw from such video recipes
as, Grilled Coffee and Cola Skirt Steak. It was a beautiful match, and as I
ate, I couldn’t help but wonder why you don’t see peaches used in these cold
cabbage salads more often.


People have no problem loading up their ‘slaws with grated
apple and diced pineapple, so it can’t be an anti-fruit bias. I think the real
reason is that a perfectly ripe peach is such an incredible experience, that it
seems almost criminal to consume it any other way.

I think George du Maurier put it best when he said, “An
apple is an excellent thing – until you have tried a peach.” So, is that it?
Just too good to not eat as is? That could explain some of it, but just in case
the real reason is that you simply hadn’t thought of it before, I’m posting
this. I hope you give it a try soon. Enjoy!


Ingredients for 6-8 portions:
1 pound thinly sliced cabbage
2 diced peaches
1 tbsp thinly sliced chives
for the dressing (everything is “to taste”):
2 generous tablespoons mayo
1 rounded teaspoon Dijon mustard
1 tablespoon sambal chili sauce
1/2 lemon, juiced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1/2 teaspoon sugar
salt and cayenne to taste

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