Ingredients:
¼ cup celery, chopped
½ cup mayo
1 tbsp. whole grain mustard
1 tbsp. ketchup
1 tbsp. lemon juice
¼ cup scallions, chopped
1 clove garlic
1½ tsp. paprika
1 tsp. cracked black pepper
1 tsp. kosher salt
1 tbsp. worcestershire sauce
2 tbsp. horseradish
1 tbsp. fresh parsley, chopped
Directions:
1. Combine all ingredients in a food processor and pulse until remoulade comes together, leaving the sauce slightly chunky for texture.
2. Refrigerate until ready to use and keep up to two weeks.
Hollandaise Sauce
Ingredients:
2 egg yolks
1 tbsp. lemon juice
2 tbsp. warm water
¼ tsp. cayenne pepper
¾ tsp. kosher salt
1 stick unsalted butter
Directions:
1. Add 2 egg yolks to a blender along with lemon juice, half the warm water, cayenne, and salt. Blend until frothy.
2. Melt butter, careful not to brown, and gently stream the hot butter into the blender while the blender is on, until the eggs and butter have combined to make a thick sauce. Add ½ teaspoon of warm water at a time to thin out sauce.
Ingredients:
1 cup all-purpose flour
1 tsp. salt
1 tsp. black pepper
¼ tsp. cayenne pepper
1 cup cornmeal
¼ cup milk
½ cup buttermilk
1-inch-deep vegetable oil for frying
Directions:
1. Lay out 2 plates and one bowl.
2. On one plate, mix ½ cup of all-purpose flour with salt, pepper, and cayenne.
3. On the other plate, mix cornmeal and the remaining ½ cup of flour.
4. In a bowl, combine milk and buttermilk.
5. Dredge the ingredient you’ll be frying in flour mixture, then directly place into the milk, and then dredge in the cornmeal mixture coating all sides.
6. Fry in vegetable oil until all sides are browned and cooked though.
Simple Syrup
Ingredients:
½ cup sugar
½ cup water
Directions:
1. Add both ingredients to a pot and bring to a boil. Then chill thoroughly. Add to cocktails for sweetener. Will keep for 3 weeks.
Cajun Seasoning
Ingredients:
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1 tsp. black pepper
¼ tsp. cayenne pepper
1 tsp. oregano
1 tsp. thyme
½ tsp. red chili flakes
1 tsp. onion powder
1 tsp. kosher salt
Directions:
1. Mix spices together and store in airtight container for up to a month.
Note: Ingredients can be doubled or tripled for a larger batch.
