Louisiana-style Rémoulade Sauce Recipe | Club Foody

I love sauces and I have a huge respect for them because when I started cooking after moving out from my parents’ house, they saved my dishes many times. With lack of experience, I often over cooked things but with the added sauce, it somehow made it taste better…

As you probably know, France has quite a reputation when it comes to sauce. Besides the 5 Mother Sauces, there’s a long list of well-known condiments that originated in France. One of them is Rémoulade.

This sauce is mayonnaise or aïoli- based usually with pickles and curry as well as paprika, horseradish, capers, and other ingredients. When it was created, it was apparently made to accompany some meat dishes, nowadays rémoulade sauce also pairs well with fried fish and seafood such as crab cakes and po boy sandwiches as well as fried green tomatoes, artichokes, and hard boiled eggs.

Although this sauce came from France, it is also popular in many other countries such as Denmark, Sweden, Norway, Iceland, Netherlands, Finland, Germany, and of course the United States. By the time it got to Louisiana, it had a delicious twist to it and became a Creole cuisine staple.

What differs from the French and the Creole versions are the ingredients. The original version is more yellowish, the Louisiana version is reddish due the added paprika and/or ketchup. Also the Americanized version is slightly more “zippy” than the original sauce.

My version of rémoulade sauce includes my Creole Seasoning Mix along with my Homemade Mayonnaise as well as my Homemade Horseradish. I also use both, paprika and ketchup… why not? I also throw in a few dashes of hot sauce so my rémoulade is definitely not only “reddish” looking but has a nice zip to it!

Next time you want to make crab cakes or other famous Louisiana dishes, you cannot disregard this fabulous condiment. It’s like having a hot dog without the bun… exactly! This Rémoulade Sauce is quick and easy to make, smooth and very tasty… simply the perfect addition to your recipe folder…
Bon Appétit!

Here are more Creole/Cajun recipes for you to enjoy…
– Chicken Ham Sausage Jambalaya
– Homemade Andouille Sausage
– Shrimp Maque Choux
– Creole Shrimp & Andouille Skewers (coming in August 7th 2018)
– Crab Cakes (coming in August 30th, 2018)
and for even more sauce recipes, click on the link… Recipe Category – Sauces & Marinades

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/louisiana-style-remoulade-sauce/

Monte Cristo Sandwich - Ham, Turkey & Cheese Delight! | Club Foody

Feeling hot, hot, hot!

That is what happens often during the summer time! When the temperature rises and the humidity starts to kick in, some days are just unbearable… too hot to do anything. As a home cook, when those days are around, sorry to say but I just DON’T COOK and if I do, it has to be super quick!

If you have been following me for a while now, you heard about my BBQ season being the 5th season of the year. I love grilled food but like anything else, I can’t eat BBQ every day. So what do I eat when it’s terribly hot outside… salads or sandwiches! That’s right…

I believe that sandwiches shouldn’t be underrated because some of them are packed with flavor. The one I’m featuring today is my Monte Cristo Sandwich and trust me, it’s very tasty…

With black forest ham, smoked turkey and Gruyère cheese along with other ingredients, this is a sandwich you’ll want to try when you don’t have much energy to cook. In 20 minutes from start to finish, you can enjoy a delicious meal…

As simple as this sandwich is, it is quite tasty… the perfect recipe for those hot summer days. It is also quite filling and satisfying. If you are looking for a yummy meal, quick & easy without too much effort, this is it! Now if you’ll excuse me, it’s way too “hot” to work…
Bon Appétit!

If you want to make your own homemade mayonnaise, just click on this link… Homemade Mayonnaise

For even more great sandwich recipes, check these out…
– Spicy Leftover Steak Fajitas
– French Dip with Au Jus
– Chicken Gyros
– Stuffed Baguettes
– Easy Chicken Quesadillas
– Texas BBQ Slow Cooker Pulled Pork
and click on this link to view more sandwich recipes… Recipe Category – Sandwiches

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/monte-cristo-sandwich/

Texas Caviar Recipe • Flavorful, Colorful and Healthy Summer Dip! | Club Foody

Anything about summer is fun! There are outdoor activities, vacations, touring, days at the beach or by the pool, gardening, picnics, BBQs, backyard parties and so on. The food as well is fun and colorful. The meals are lighter and more casual. It seems that we tend to eat more finger foods, tapas, snacky food and appetizers.
 
A dish that is served more often during the summer time than any other time during the year is dips. They are easy and quick to prepare as well as fun to eat. They can be served with tortilla chips, bread, crackers and crudités but they can also be a side dish or a topping for your proteins.
 
I love dips and I do have many recipes so I can do a rotation of them during the summer. There’s one that I really enjoy for diverse reasons and it is my Texas Caviar! This dip is always a hit when I serve it to my guests. It is colorful, flavorful and so healthy.
 
Summer is all about using fresh produce and this Texas Caviar has plenty of them; orange and red bell peppers along with poblanos and jalapeños. I also add tomatoes for added color and some acidity and legumes which are so good for us and are packed with fiber.
 
As most of you should know by now, I don’t like using dressings from the store therefore I make my own. My lime dressing has a beautiful combination of oil, acidity, and spices… it tastes fresh!
 
With all the gatherings we have during the summer time, this Texas Caviar dip is a fabulous choice for you to make. Looking at it, it has a beautiful rainbow of colors and when tasting it, it’s fresh, delicious and incredibly healthy! Packed with vitamins, and nutrients, this is a dish that you’ll enjoy serving this summer.
Bon Appétit!
 
Here are more great dip recipes for you to enjoy…
– Sausalito Smoked Salmon Dip
– Jalapeño Bacon Cheese Dip
– Six Layer Chip Dip
– Crab Artichoke Pepper Dip
– Pumpernickel Spinach Dip
– Spicy Tropical Salsa
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/texas-caviar/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Extend the Shelf Life of Parsley & Cilantro - Tips & Tricks | Club Foody

I love cooking with fresh herbs as they make recipes so much better. If you are a foody, I’m sure you enjoy using them as well. During the summer, David and I always grow herbs on our patio… it’s a must have! I always have oregano, thyme, basil, rosemary, chives, mint, sage, parsley , cilantro, and more…

When it comes to parsley and cilantro, harvesting the amount you need for a recipe is one thing but when buying a big bunch from the supermarket, it’s another situation. Unless you’ll be using the herbs up quickly, the chance of throwing some in the garbage can be pretty high.

Here I have a simple, quick and easy trick that will help you Extend the Shelf Life of Parsley & Cilantro. I tried placing the bunch of herbs in water in the past and besides taking up a lot of space on my refrigerator shelf, it didn’t work as well as this little trick.

As much as this trick works very well, you have to keep in mind that moisture is what keeps the herbs fresh longer which means you’ll have to keep an eye on the paper towel. If it gets dry, you’ll need to lightly wet it again. If it gets discolored (yellowish) or thorn, you’ll have to change the paper towel and wet it again.

I’ve been using my little trick for years now and this is how I can Extend the Shelf Life of Parsley & Cilantro longer in my refrigerator. Give it a try and you’ll be surprised how well it works and how cost effective it is.

Here are more kitchen tricks you will love…
– Measuring Honey, Syrup or Molasses without Sticking
– Secret for Better Grating Soft Cheese or Butter
– How to Poach & Shred Chicken the Easy Way
– Creole Seasoning Mix
– Dislodge a “Stuck” pill from your Throat
– Leftover Gravy Solution
and for even more great kitchen tips and tricks, click on this link… Category – Tips & Tricks

Classic Vichyssoise Recipe • Perfect Chilled Soup for Summer! | Club Foody

When it’s hot outside, eat some soup! No really, I’m serious… I’m not trying to be a smarty pants! Soups are not always served hot. Some of them are made to be served cold like my Classic Vichyssoise!
 
Growing up, we were eating soup every week including the summer time but obviously not as often. I’m not a person who likes routine especially when it comes to food. I like to change things up all the time therefore eating soups every week got to me eventually to the point that I started to dislike them. When I moved out on my own, I didn’t attempt to make soup for years except when it came to “summer soups”.
 
By the end of my first year at University, I went with a friend originally from Madrid to her favorite restaurant and had my first “cold” soup there. It was a Spanish Gazpacho. This was probably the most flavorful soup I ever had. It was so tasty, refreshing and… cold! From that first experience, every time I was out that summer, this is what I was looking for on the menu… a cold soup!
 
I came across a Vichyssoise one day and it was another “wow” moment! By the end of that summer, I made my first attempt on replicating this soup and since then, it has been one of my summer favorites… This is a lovely soup to have during the hot summer months but can be also enjoyed during the rest of the year as well… just heat it up!
 
The way I like to serve mine is with a dollop of sour cream, sprinkled with some fresh bacon bits and some finely chopped chives on top. It brings the soup to another level with these added ingredients. It also freezes very well. If it gets a bit too thick, just add a ¼ cup of broth (chicken or vegetable) at the time until it reaches your desired consistency.
 
This refreshing Vichyssoise is sure to please everyone this summer. It is smooth with a nice light flavor of onions in the background but not too overpowering. This is the kind of soup that you’ll be pleased to add to your recipe list…
Bon Appétit!
 
Note: If you are not familiar with how to prep leeks, click on this link… How to Trim, Cut & Clean Leeks
 
Here are more soup recipes for you to enjoy…
– Chilled Avocado Soup
– Udon Noodle Soup
– Chilled Leek & Fennel Soup coming on July 9th, 2020
– Minestrone Soup
– West Coast Smoked Salmon Chowder
– Chilled Roasted Pepper Soup
and for even more soup recipes, click on this link… Recipe Category – Soups & Chowders

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/classic-vichyssoise/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Mango Purée with Mixed Berries and Cointreau | Club Foody

I love summer time for many reasons… taking care of my garden, golfing, cycling, wearing my open-toed sandals (do you really think I wouldn’t mention my sandals… lol!), BBQ-ing, enjoying the outdoors and the nice warm weather…
 
Warm weather is one thing but when it gets “crazy” hot, not so much!!! As a mature woman, I have my own internal temperature… Any additional heat and I can’t stand to be in my own skin. Another thing I can’t stand when it’s very hot outside is spending too much time preparing meals. I have many recipes that don’t take much time and they’re great when the thermometer rises beyond the comfort zone. Here’s one of them.
 
I have a delicious dessert recipe that is one of my summer favorites… my Mango Purée with Mixed Berries & Cointreau! The lovely flavor from the mango gives this healthy dessert such an amazing taste! Combined with vanilla yogurt along with a mouthwatering mixture of raspberries and blackberries, makes this dessert so succulent!
 
I add some Cointreau liqueur to give a little zip to the macerated fruit mixture. It brings a “je ne sais quoi” to the dish. I use this liqueur as well for my Fruit Salad syrup. This ingredient can definitely be removed especially if this yummy dessert will be served to children.
 
This is such a beautiful recipe to serve during these hot summer days! It’s light, fruity and deliciously refreshing… the perfect little dessert that everyone will enjoy! The extra bonus of this Mango Purée is it doesn’t take a whole lot of time to put together. Although I’ve been referring to this recipe as a dessert, you can also serve it as part of a weekend brunch…
Bon Appétit!
 
Here are some easy and scrumptious desserts for you to try…
– Lemon Posset
– Homemade Apple Sauce
– Powerhouse Cookies
– Poached Pears with Caramel Sauce
– Butterscotch Pudding
– Peach Cobbler
and to enjoy even more delicious dessert recipes, click on this link… Recipe Category • Dessert

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/mango-puree-with-mixed-berries-and-cointreau/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Mexican Burgers with Avocado Spread Recipe | Club Foody

Bring your burgers to a whole new level

We all have our “food weaknesses” and during the summer time, mine is burgers! I love the taste of burgers on the “barbie”. Thankfully David is the same way and I don’t have to tell you that we do eat a lot of burgers during BBQ season.
 
Here’s the thing though, you won’t see me eating burgers unless they’re homemade. I’m not a big fan of the ones at any fast food joints. Most of the places have their patties thickness about the same as an iPhone 6S. What is that? That’s not a burger! I like a nice thick burger with some personality, not some mass produced concoction.
 
David and I came up with a few different recipes because we both like variety – you have to have several burger recipes during summer time, right? Also the fact that we enjoy having them once a week is the reason variety becomes a necessity.
 
A few years ago during the summer time, I thought about having some burgers that night for dinner. The day was beautiful and warm and the night was going to be pleasant and comfortable. When I opened the refrigerator door, I had my Homemade Pickled Jalapeño Peppers jar that was almost gone, a bunch of Cilantro and an Avocado that needed to be taken care of. I also knew about some Chipotle Purée in my freezer already measured out that was sitting there for a while and needed to be used before they turned into “chipotle-icicles”…
 
Tada!
 
The light went off and the next thing I know, we were eating my latest creation… Mexican Burgers! Are they spicy? Not really but there’s definitely a bite to them. In the video, I show you two ways I prepare them; stuffed and “unstuffed”. I also share with you my Avocado Spread that goes so well with these burgers – it brings the whole Mexican theme together. If you prefer though, you can always David’s Creamy Spicy Guacamole recipe…
 
It is a nice change from everyday burgers and a great recipe to make for your next backyard party or anytime you want burgers. You can make these Mexican burgers ahead of time but I personally never went beyond 3 hours in the refrigerator in case my burgers dry out. Could I be wrong? Sure but why take the risk when we love moist, homemade burgers so much along with fresh homemade Hamburger Buns…
Bon Appétit!
 
If you would like more amazing burger recipes, check these out…
– Chipotle Stuffed Bronto Burgers
– Smoky Porky Burgers
– Italian Burgers with Tomato Slaw
– California Chicken Burgers coming summer 2021
– Blue Cheese Burgers
– Hawaiian Burgers coming summer 2022
and for even more BBQ and grilling recipes, click on this link… Recipe Category • BBQ & Grilling

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/mexican-burgers/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Zucchini Sticks Recipe - An Old Pub Classic! | Club Foody

Do you ever wonder what happened to zucchini sticks?

Back in the 80s and 90s, when we were going out to a pub or brasserie, on the menu in the starter/appetizer section there was always zucchini sticks served with ranch dressing!
Then “poof!” they just disappeared…

We were out with our friends for dinner and while we were studying what was on the menu, we started talking about the dishes we used to enjoy that are rarely on the menus these days. It’s not like they weren’t good or unpopular… au contraire. I guess it’s like anything else… it’s not “trendy” anymore.

I realize that everyone wants to evolve and try new food items but please you have to leave the good stuff on the menu. Many good dishes vanish with time but there’s nothing stopping you from making them at home with my Zucchini Stick recipe!

This finger food is fun to eat. It’s also a recipe that can be made in less than 30 minutes. I bread mine in Panko that I rapidly grind in my spice grinder so it’s not as coarse and it adheres better to the zucchini. I also season them with spices.

After quickly frying them in a skillet, I like to transfer the sticks on a plate lined with paper towel so it can absorb the excess grease – and at the same time removing the excess guilt of eating something fried… lol!

I also serve them with my Zippy Ranch Dressing! C’mon, if I can make it at home why buy it from the store. If you haven’t tried my dressing yet, you’re missing out on something because the taste is so fresh and tasty with a little kick to it to make it deliciously different from others…

Next time you’re craving these Zucchini Sticks and can’t find them at your local pub because they’re not “in” anymore, go buy a zucchini and simply make them at home. This quick and easy recipe will certainly take your taste buds back in time and put a smile on your face…
Bon Appétit!

Here are some tasty finger food recipes…
– Crab Artichoke Pepper Dip
– Easy Chicken Quesadillas
– Baked Chicken Wings/Drumettes
– Grilled Fish Tacos
– Italian-Style Bruschetta
– Roasted Red Pepper Hummus
and for even more appetizer recipes, click on this link… Recipe Category – Appetizers

P.S. Keep the temperature of the oil consistent at 350ºF otherwise if the oil is too hot, it will burn the sticks and if the oil is below, the sticks will absorb the oil making them oily.

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/zucchini-sticks/

Red Snapper en Papillote Recipe • Great Cooking Method! | Club Foody

What makes life fun and interesting is to try different things, experiment new sensations, discover other horizons and enjoy diverse avenues…

As a little girl, I was curious and things haven’t changes that much… I still have a curious mind. I love to experiment, discover, try and enjoy whatever I’m not custom or familiar at. Cooking is the same thing. If there’s something I haven’t try and taste yet, you bet I will…

Years ago I went out for dinner with friends and saw “Fish du Jour en Papillote”. What do you think happened? Of course I ordered it! When the waiter brought my plate, I was impressed! The presentation was amazing…

In French “en Papillote” means “wrapped”. What exactly is it? – you ask.

It’s either a fish fillet or seafood that is placed in a parchment paper, crimped tightly and bake in the oven at high temperature. This cooking method is awesome because it traps all the juices and flavors. What’s also nice about it is it makes such an incredible presentation…

In this episode I don’t really focus on the ingredients as much as showing you how to proceed with this method. You can use any fish or seafood you like, vegetables and also any preferred seasonings. This is also a great way to use fresh herbs.

En Papillote is so not a complicated cooking method. Just keep in mind that if you decide to use for an example some potatoes, make sure you pre-cooked them because the cooking time for this method is only 15 minutes. Same applies with some other vegetables which you might want to blanch slightly before adding with your fish/seafood. If you would like to use the same ingredients then the ones in the video, I listed them below…

This is a quick and easy cooking method you will really enjoy. When I serve it, I don’t remove anything from the pouch and just open with a pair of scissor right in front of my guests. Leaving everything in gives that “WOW” factor of the dish plus, as mentioned earlier, all the juices and flavors are trapped inside… It’s deliciously exquisite!

Next time you have a dinner party and really want to impress your guests but don’t really want to spend a whole lot of time in the kitchen, en Papillote is the way to go. It doesn’t take much time to prepare and in less than half an hour, you have such an elegant and yet scrumptious dish for you to enjoy…
Bon Appétit!

Ingredients on the video
– 3 parchment papers ***NOTE***
– Olive oil, as needed
– 6 thin red snapper fillets
– 3 small red potatoes, pre-cooked (boiled for about 10 minutes)
– 3 halved cherry tomatoes
– Freshly ground black pepper and ground Himalayan sea salt, to taste
– ½ tbsp. fresh dill per pouch
– 1 long chive per pouch, cut into 4 pieces
– 1 small pinch cayenne pepper per pouch
– 1 tbsp. sliced black olives per pouch
– 1 tbsp. dry white wine per pouch
– 2 slices lemon wedges per pouch
***NOTE*** Use one parchment paper per fillet unless it’s thin or small.

Here are a few scrumptious fish recipes…
– Grilled Marlin Steak
– Panko Breaded Fish Fillet
– Grilled Fish Tacos
– Mediterranean Fish Fillet with Tapenade
– Beer Battered Fish
– Pacific Coast Salmon on the BBQ

and click here for even more fish and seafood recipes… Recipe Category – Fish & Seafood

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube