-=> Quoting Michael Loo to Jim Weller <=-
BS> Diable ("devil") ... cayenne
ML> Most of the time diable means mustard.
JW> and pepper. And if English style, also Wooster sauce.
ML> In any case, the classic recipes called for
ML> a maximum of few grains of red pepper
That's English hot. [g]
ML> remoulade ...Not my kind of food, actually.
I am not fond of plain mayo but do like Thousand Island dressing,
Tartar sauce, Remoulade, Sriracha Come Back sauce, garlicky herbed
mayo and so on.
I also blend store bought mayo with either yogurt or sour cream to
reduce fattiness and increase acidity, and then tart it up with
additional white pepper, cayenne, mustard powder and lemon juice.
ML> Title: Devilled Crab in Cucumber Cups
ML> 2 tb Nam-prik Pao
ML> From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.
I looked up that ingredient. There are more versions of nam prik
than you can shake a stick at. Do you know what makes the "pao"
version special? Is it fermented shrimp paste?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Comeback Sauce
Categories: Dressing, Dips, American, Southern
Yield: 1 pint
1 c Mayonnaise
1/4 c Chili sauce
1/4 c Ketchup
1 ts Prepared mustard
1/2 c Vegetable oil
1 ts Worcestershire sauce
1 ts Black pepper
2 tb Minced onions
2 Cloves garlic; minced
Juice of 1 lemon
Add all ingredients to a jar. Cover and shake. Refrigerate overnight
before using. Great with seafood, on sandwiches, or as a dressing.
Makes about 2 cups.
From: Brenda Brown Starling
Comeback sauce is a dipping sauce for fried foods or as a salad
dressing in the cuisine of central Mississippi. Similar to Louisiana
remoulade, the base of the sauce consists of mayonnaise and chili
sauce (or some approximation of that combination).The origin has been
credited to The Rotisserie, a Greek restaurant that was located in
Jackson, Mississippi. -Wikipedia
JW
MMMMM
Cheers
Jim
... "Ardent spirits sting like a snake." - I want the recipe.
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