-=> Quoting Michael Loo to Bill Swisher <=-

 BS>       Title: The French Sauce Families
 BS>   Diable ("devil")  ... cayenne

 ML> Most of the time diable means mustard.

To me it means a combination of cayenne, mustard and pepper. And if
English style, also Wooster sauce.

 ML> what that guy thinks of remoulade and what the Creoles
 ML> do is quite different.

The Creole and Cajun versions are quite different than the original
French recipe.

The French version is a white mayonnaise based sauce flavoured with
parsley, chives, chervil, tarragon, capers and diced sour cornichon
pickles. lovely on fish.

In Louisiana it's a spicier mayonnaise flavoured with mustard,
horseradish, black pepper, Wooster sauce and cayenne and is pink
from adding ketchup. Goes great with breaded and deep fried seafood,

Both are tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: TUNA BROCCOLI POTATOES
 Categories: Canadian, Tuna, Dairy
      Yield: 4 servings
 
      4 lg Baking potatoes
           Vegetable oil
      5 c  Broccoli florets (1 bunch)
      1 cn Tuna (7 oz drained, chunk)
    1/4 c  Celery, diced
    1/4 c  Green onions, chopped
    1/2 c  Mayonnaise
    1/2 c  Sour cream
      1 ts Mustard (Dijon)
      2 tb Butter, melted
      1 pn Cayenne pepper
           Salt and black pepper
 
  Scrub potatoes and prick skins with a fork; rub all over with
  vegetable oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or
  until potatoes yield to gentle pressure. Potatoes can also be
  microwaved. Meanwhile in a large pot of boiling water, cook
  broccoli, uncovered for 2 to 3 minutes or until tender-crisp.
  Drain and rinse under cold water; drain well and chop coarsely.
  Place in a large bowl. Coarsely flake tuna; add to broccoli along
  with celery and onions. Stir together mayonnaise, sour cream and
  Dijon mustard; set aside.

  Cut each potato in half lengthwise; carefully scoop out pulp
  leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter;
  place on baking sheet and keep warm. In a bowl, mash potato pulp;
  mix in broccoli mixture and 3/4 cup (175 ml) of the mayonnaise
  mixture. Stir in the cayenne, salt and pepper to taste. Stuff into
  the potato skins, mounding the tops. Return to the oven and bake
  for 15 minutes or until steaming hot. Can also be microwaved.
  Serve with remaining mayonnaise mixture spooned over each potato.
  
  Canadian Living
 
MMMMM
 

Cheers

Jim


... California as it traditionally does every year, burst into flames.

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