Help!!!

I Need A Good Recipe For Roumalade Sauce.

Anyone Got One They Can Share?

Thank You, Cccathy

Here's Emeril Lagasse's version:

1/4 cup freshlemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onion
1/4 cup chopped celery
2 tbls chopped garlic
2 tbls prepared horseradish
3 tbls Creole whole-grain mustard
3 tbls prepared yellow mustard
3 tbls ketchup
3 tbls chopped parsley leaves
1 tsp salt
1/4 tsp cayenne
1/8 tsp black pepper

Combine all ingredients in food processor and process 30 seconds. Use immediately or store in refrigerator.

Remoulade Sauce - Vinaigrette Base
(about 1 cup)

Serve as a sauce for cold boiled shrimp.

3 tbsp wine vinegar
1 to 2 tbsp prepared mustard, preferably Dijon or Dusseldorf
2 tbsp minced scallions
2 tbsp minced celery
1 tsp grated horseradish
1 tbsp minced parsley
1/2 cup plus 1 tbsp olive oil
dash of cayenne
salt and freshly ground pepper to taste

Combine vinegar with mustard, scallions, celery, horseradish and parsley. Beat in the olive oil, a little at a time, and season with cayenne, salt and pepper.



REMOULADE SAUCE FOR
SEAFOOD

1 c. mayonnaise
1 tsp. paprika
1 tsp. chopped onion
Dash of Tabasco sauce
1 tsp. horseradish
1/4 tsp. Worcestershire sauce
1 tsp. chopped celery
1 tsp. vinegar
2 tsp. Dijon mustard
1 tsp. chopped parsley
1/4 c. salad oil

Combine all and mix until well blended. Refrigerate. Keeps for at least a week. Makes about 1 1/2 cups. It is also good on green salad, deviled eggs, and any vegetable as a dip.



REMOULADE SAUCE

1/2 c. mayonnaise
1/4 c. brown creole mustard
2 tbsp. horseradish
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
2 med. size green onions, chopped
1 clove garlic
Juice of 1/2 lemon
Dash Tabasco
Salt to taste

Mix all ingredients together, blend well. Keep in covered jar in refrigerator. Especially good spread over boiled shrimp on shredded lettuce. Also good as a sandwich dressing.

Thank you so much KYH and MamaM You're both GREAT!!!

With much appreciation, CCCathy

You're welcomed and I have more if you need them!

MamaM, you know me I'll take all you have to share! I am going to use all of these and try to find the perfect one to suit my taste. I love this sauce on crab cakes! And also on steak as well. I am trying to find a sauce that I had on a steak one time at Tony Caraba's it was a roasted red pepper type sauce that was simply devine! I wish I knew that recipe!

Thanks, CCCathy

I have a lot more - anything here sound good?

Seared Sea Scallops with Roasted Red Pepper Coulis and Cucumber ?Spaghetti?

1 pound large sea scallops- (8-10 count per pound)
Good quality Extra Virgin Olive Oil
3 Tbsp flour (for dusting scallops)
Sea Salt and freshly ground black pepper
2 English cucumbers- peeled and thinly julienne slice with a mandoline to resemble spaghetti
1 Tbsp finely chopped chives
1 Tbsp finely chopped parsley
2 large red bell peppers-roasted, seeded, peeled and chopped or one 12 oz. jar of roasted red peppers chopped
3 Tbsp sun dried tomato puree
¼ cup chicken stock
1 shallot finely chopped
2 garlic cloves finely chopped

1. Peel cucumber and thinly slice it using a mandoline with the small julienne attachment. Toss with sea salt and pepper and set in colander to drain a bit.
2. Heat a small sauté pan with a tsp of olive oil. Sautee the shallot and garlic for 3 minutes on low-med heat. Add the chopped roasted red peppers, sun dried tomato puree and stock. Simmer for 5 minutes reducing the liquid by 1/3. Puree in a food processor and set aside until the scallops are ready to plate.
3. In a large sauté pan- heat 1 Tbsp of olive oil on med to high heat. Once pan is very hot add the cucumber spaghetti that has been draining. Sautee for 3-5 minutes on high heat until most of the liquid is evaporated. Remove from heat and toss in the chives and parsley.
4. In medium to large sauté pan- heat the pan on medium heat until it is hot. Add enough olive oil to coat the pan. Dry the scallops with a paper towel. Season them with salt and pepper and dust them in the flour. Shake off the excess flour- you are not coating the scallops just ensuring that they are completely dry. Place the scallops in the hot pan and let cook for 2 minutes before turning them over to cook for 2 more minutes on the other side.
5. To plate: Place a bed of the cucumber ?spaghetti in the center of the plate. Place three small dollops of the red pepper sauce around the ?spaghetti? and place one scallop on each of the red pepper dollops.



NEW YORK STRIP STEAK WITH ANCHO CHILI AND CHOCOLATE SAUCE

4 New York Strip Steaks, or Filet Mignons
Salt, pepper, olive oil
4 slices firm white bread, crusts trimmed
3 tablespoons cooking oil
3 tablespoons butter


for the sauce:
2 ancho chili peppers (dried)
1 cup water

1 tablespoon oil
1 tablespoon butter
2 shallots, chopped
2 slices smoked bacon, chopped
1 clove garlic, chopped
1 tablespoon cocoa powder
½ cup Ruby or Tawny Port wine
1 cup veal stock
2 ounces bittersweet chocolate, chopped
2 tablespoons butter
salt and pepper
1 tablespoon Sherry vinegar

To make the sauce:
In a small saucepan, bring the water to the boil and add the dried peppers. Allow to sit until the peppers are very soft, about 20 minutes. Puree them in a blender, or with an immersion blender, and reserve.
Heat the oil and butter in a saucepan. Add the shallots and bacon and cook, stirring, until the shallots begin to brown. Stir in the garlic, then the cocoa powder. Pour over the Port wine and cook until the liquid has reduced by half. Add the veal stock and reduce the liquid again by half. Add the chocolate and stir until melted and smooth. Stir in about 1/3 of the ancho pepper puree and taste. If desired, add more puree to make the sauce more spicy. Stir in the butter and vinegar and season with salt and ground black pepper to taste.
Note: If you like spicy-hot food, feel free to use a hotter dried pepper, such as chipotle, or add a dash of bottled hot sauce to taste.


To finish:
Heat two tablespoons of butter and two tablespoons of oil in a large frying pan. Cut the white bread into rounds and fry them on each side until golden. Remove.

Brush the filet mignons with olive oil and season with salt and pepper.

Heat the remaining butter and oil. When it is very hot, add the steaks and cook until well-browned, about 2-3 minutes on each side for medium rare for the strip steaks, or 4 minutes per side for filet mignons.

Alternatively, brown the brown in the frying pan for about two minutes on each side up to one day ahead. Refrigerate them, then bring them to room temperature before dinner. To finish cooking them, place them under the broiler for 3-4 minutes before serving.

Place a bread crouton on each plate and top with a steak. Spoon over some of the pepper sauce. Very good with roasted sweet potatoes.



Crab Cakes

1 lb lump crab meat
1/3 lb imitation crab meat
2/3 lb snow crab meat
1/2 cup flour
1/2 cup breading
teaspoon hot sauce, Worcestershire sauce, lemon juice, and pepper
2 teaspoons garlic
1 tblsp cajun
Canola Oil

Add canola oil to skillet, on medium-low heat.
Combine all other ingredients besides flour and breading.
Lump the crab meat together into small patties, dip in bread crumbs and then add to skillet.
Cook until lightly brown on both sides


Crab Cakes

1 lb. lump crab meat
1/4 cup diced green peppers
1/4 cup diced red peppers
1/4 cup yellow peppers
1/4 cup diced yellow onions
1/4 cup celery
1 Tbs. dried parsley
1 tsp. salt
1 tsp. dried chives
1/2 teaspoon white pepper
1 tsp. old bay seafood seasoning
2 cups panko bread crumbs
1 1/2 cup mayonnaise
2 Tsp. olive oil

Dice up all veggies. Saute veggies in olive oil, chill. When everything is chilled, combine with rest of ingredients. Mix well. If mixture is too wet, add a little bread crumbs. If mixture is too dry, add a little more mayonnaise. Patty up in to 4 to 5 oz. balls and roll in bread crumbs. Saute crab cakes in olive oil for about 3-4 minutes on each side. Serve with a nice remoulade sauce.

any of these?

Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce

Lump Crab Cakes ? Makes 10

¾ cup mayonnaise
2 eggs, whole
1 Tbsp. creole mustard
2 Tbsp. Old Bay seasoning
1 pinch salt
1 pinch black pepper
1 Tbsp. chopped parsley
2 tsp. lemon juice, fresh
4 Tbsp. Cracker meal
1 lb. lump crab fresh or pasteurized
2 tsp. olive oil
2 oz. Roasted Red Pepper Sauce (see recipe)

Roasted Red Pepper Sauce ? Makes 3 cups

3/4 cup roasted red pepper puree (canned or homemade)
1 oz. olive oil
3 Tbsp. shallots, minced
3 Tbsp. garlic fresh, minced
2 bay leaves
3/4 cup white wine
1/4 cup lime juice, fresh
1 1/2 cups heavy cream
1 lb. butter, lightly salted
1/4 tsp white pepper


Lump Crab Cakes--Preparation Instructions:

Combine mayonnaise, eggs, creole mustard, Old Bay, salt, pepper blend, chopped parsley, lemon juice and cracker meal in a mixing bowl and mix well to combine.

Add jumbo lump crab into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab.

Portion into 10 equal portions then form crab cakes into small stacks.

Spread olive oil on a half sheet pan and place into a 350º oven to preheat the pan.

Prepare the red pepper sauce by the recipe.

Place crab cakes on the preheated sheet pan and bake for 10 minutes until golden brown.

Place a small ladle of sauce on a warm plate and set the crab cakes on top.

Garnish as needed.

Puree a can of pre-roasted red peppers in a food processor until smooth or char the peppers over an open flame until they are black. Place the peppers in a bowl and cover with saran wrap and let sit for 20 minutes to cool.

Gently remove the charred skin and core from the peppers. You may use a little cold running water to help remove the skin if needed. Puree in a food processor until smooth.

In a sauce pot set on medium high heat add olive oil, when hot add minced shallots, garlic and bay leaf, sauté until translucent 3-4 minutes.


Roasted Red Pepper Sauce:
Add 1/2 of the red pepper puree to the sauce pot and cook for 2-3 minutes.

De-glaze the pan with white wine and lime juice. Cook for 2 minutes and add the cream and reduce to half.

Cut butter into 1" pieces and slowly add to the sauce until all butter is incorporated. Add the white pepper then strain the sauce into a container. Add the remaining red pepper puree to the sauce then hold in a warm water bath until ready to use.




Crab Cake

1 lb lump crab-can use all if desire
1 1/2 lb imitation crab
1/2 cup green peppers diced
1/2 cup red peppers diced
1/2 cup celery diced
10-12 eggs
4-6 cups Japanese Bread Crumbs
1 tablespoon each: pepper, salt, dill weed, parsley, seasoning salt, granulated garlic

Mix all in bowl
Make patty into a hamburger-like patty
Fry and saute pan



Crab Cakes

2 pounds crabmeat, picked over
1 cup fine bread crumbs
6 tablespoons regular or light mayonnaise
2 tablespoons Dijon mustard
2 eggs, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons Worcestershire sauce
4 green onions, finely chopped
2 tablespoons unsalted butter



Lightly mix crabmeat and bread crumbs
In a separate bowl, combine mayonnaise, mustard, egg, parsley, Worcestershire sauce, and onion
Gently fold mixture into crabmeat so that chunks of crabmeat remain.
Shape mixture into 10 crab cakes
Cover and refrigerate
When ready to serve, melt butter in a nonstick skillet
Add cakes and saute on both sides for 4 minutes total, or until golden brown



Chipolte Salsa

3 cups tomato -- chopped
3/4 cup cilantro -- fresh, chopped
3 tablespoons lime juice
1 1/2 tablespoons chipotle chiles in adobo -- chopped
1 1/2 teaspoons cumin -- ground

Combine all ingredients in medium bowl. Season with salt and pepper.



Red Bell Pepper Coulis


1/4 cup olive oil
5 large cloves garlic
4 red bell peppers, roasted, peeled and cut into 1/2 inch pieces
1 tablespoon Balsamic vinegar
1 teaspoon tomato paste
1 pinch sugar
salt and pepper to taste

Heat the oil in large skillet. Add garlic and saute for 3 to 4 minutes.

Stir in peppers, vinegar and tomato paste. Add salt and pepper to taste. Cook 15 minutes.

Allow to cool just a bit and puree until smooth. Keep warm and drizzle on your grilled steak right off the grill.



Roasted Red Pepper Emulsion

Yield: approx. 2 cups


2 Medium Red bell peppers; roasted, peeled and seeded
2 Tablespoon Rice wine vinegar
1 Tablespoon Dijon mustard
1 Teaspoon Honey
1 Tablespoon Chili paste
2 Cloves garlic; smashed
1 Shallot; finely minced
Salt
Freshly ground white pepper
1 Cup Vegetable oil
2 Tablespoon Extra-virgin olive oil
In the cup of a blender, combine the peppers, vinegar, mustard, honey, chili paste, garlic, and shallots. Season with salt and pepper. Blend for 1
minute.

With the blender running, slowly add the oils and continue to blend
for 1 minute. Season with salt and pepper.

what about these?

Roasted Red Pepper Sauce
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.







Roasted Red Pepper & Caramelized Onion Crab Cakes

2 lb. lump crabmeat
1 cup bread crumbs
3 eggs, beaten
1/4 cup mayo
1/2 cup roasted red bell peppers, diced
1/2 cup caramelized onions, diced
1/2 cup green onions, chopped
salt & pepper to taste
butter
extra bread crumbs

Mix 1st 8 ingredients together in mixing bowl
Grease ramekins or small souffle cups with butter, then dust with bread crumbs
Put crab mixture into ramekin, pressing firmly
Bake in a 375 degree oven for 20-30 minutes or until tops are browned
Allow to cool for 5 minutes, then turn out cake onto plate


Herb & Garlic Seafood Sauce


1 1/2 C. heavy cream
2 T. shallots, chopped
1/2 C. tomatoes, seeded, peeled and chopped
2 tsp. herbs, chopped (tarragon, basil,
cilantro, marjoram, chives, etc.)
Juice of 1 lime
4 oz. butter (at room temperature)
Salt and pepper, to taste


Saute shallots until translucent in saucepot. Add garlic; stir. Add tomatoes and cook for approximately one minute. Add half of herbs and cream. Simmer until reduced by half or until desired consistency. Add lime juice and remaining herbs. Season with salt, gradually adding butter.



Everything-Crusted Tuna With Roasted Red Pepper Sauce

3 tablespoons dry minced garlic
3 tablespoons dry minced onion
3 tablespoons poppy seeds
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 teaspoons coarse salt
1 egg white, lightly beaten
4 sushi-quality center-cut tuna steaks, 3 inches by 11/2 inches by 1 inch thick
3 tablespoons olive oil
3 cloves garlic, peeled and thinly sliced
1 large shallot, peeled and thinly sliced
3 medium-size roasted red peppers, peeled and coarsely chopped
1/2 cup unsalted or low-sodium chicken stock
1/4 cup white wine
Salt and freshly ground white pepper
3 tablespoons Champagne vinegar -- (3 to 4)
1/3 cup grape-seed oil
1 1/2 cups canola or other vegetable oil

To make the crust, mix together the minced garlic, onion, poppy seeds, sesame seeds and salt. Sprinkle some of this mixture on a plate. Dip the tuna steaks in the beaten egg white just enough to coat, then roll each steak in the crust mixture to coat it thoroughly, adding more of the mixture if necessary. To minimize the potential mess, coat the tuna steaks by holding them with a fork rather than your fingers. Put steaks on the same plate, atop the remaining mixture; set aside at room temperature.
Preheat the oven to 450 degrees.
To make the sauce, warm the olive oil in a large sauté pan over medium heat, and add the garlic and shallots. Cook, stirring, until they are soft but not colored, about 5 minutes. Add the peppers, chicken stock and wine, season with salt and white pepper, and simmer until the liquid is reduced by half, about 8 minutes. Carefully transfer the mixture to a blender, add the vinegar and with the machine running, pour in the grape-seed oil. Blend just to emulsify. Adjust the seasonings, adding water if sauce is too thick, and set aside in a warm place.
Have a metal baking pan at the ready; you will need it quickly after frying the steaks. Pour the canola oil into a 12-inch sauté pan or a wok, and set over high heat; when the oil reaches 350 degrees, slip the tuna into the pan. Fry for 1-1/2 minutes on each side, until the crust is well browned. Lift out the steaks with a slotted spatula, and place in the baking pan. Transfer to the oven, and roast for 1 minute for rare, 2 minutes for medium-rare, 3 minutes for medium.
Remove from the oven; spoon some sauce on each of four warmed dinner plates. Cut each steak in half on the diagonal, and place the two pieces in the center of the plates. Drizzle the steaks with additional sauce.
Yield: Four servings.

To get the most out of this dish, make sure you're using premium-quality tuna (not that foul Chicken of the Sea stuff) and cook it only just enough. Ask your fishmonger for tuna steaks that are each cut like a brick. One inch thick is ideal. The tuna will look like beef. And like beef, you'll want to keep it rare.
The sauce is a blend of roasted red peppers, garlic and shallots. Gently sautéed, the garlic and shallots are a sweeter version of the garlic and onions in the crust. I roast the red bell peppers over a gas flame or under the broiler until they're black and blistered, then I rub off the skins. Their slightly charred flavor makes the sauce lusty enough to play opposite the assertive crust. I'd also suggest serving it with some saffron rice or some couscous.

or -

Remoulade Sauce

1 pint mayonnaise
2 tablespoons Creole mustard
2 tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine or Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce

Mix ingredients well. Makes 2 1/4 cups sauce. Serve over cold shrimp or roast beef.


Spice-Crusted Shrimp with Remoulade Sauce

Sauce:
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
Dash of ground red pepper

Shrimp:
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 tablespoon olive oil, divided
Cilantro sprigs (optional)

To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.
To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.

8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)

Wow MamaM,

These all sound fabulous I am finding that my notebook of recipes is growing in leaps and bounds with recipes from Spice Place Forum's shared recipes. Thank You Mama for many of them are yours!

Cathy

P.S. Happy St. Patrick's Day!

First of all - I hope you enjoy them and secondly - Happy St. Patrick's Day to you too! Mama