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sauces for Mardi Gras? what to serve?


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#21 Phil

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Posted 10 January 2017 - 10:52 PM

In case Phil forgot I found his recipe for Cajun Dipping Sauce lol!

 

That's just what we call "crawfish dip".
 
mayo, a touch of mustard, ketchup, lemon juice, and cajun seasoning (Slap Ya Mama). 

SL, I think it would fare WELL on sammies, and your own version.

 

LOL! Yep, I did forget. I'm just glad I didn't contradict myself! Agreed it would work on sammies


 

I don't know enuf about NO cuisine, but I think there is a difference between remoulade and crawfish dip, which is served on the newspaper next to the boil. However now that you mention they do sound eerily similar. 

 

Ah! Yes! Newsprint ink... very important secondary ingredient!!


Now THAT'S what I call a Bloody Mary!!!


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#22 hot stuff

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Posted 11 January 2017 - 07:50 AM

Here are some sauces:  https://archive.org/...e/n169/mode/2up


DON'T TOUCH ME UNLESS YOU'VE BEEN WEARING GLOVES!
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#23 salsalady

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Posted 11 January 2017 - 09:04 PM

Hot Stuff, that's a cool link.  Love the old recipes.  Thanks for posting-

 

 

I tried the Cajun Dipping Sauce today....   OOOOMMMMMMMGGGGGG!!!!!! I think I'm in LOVE!  And John likes it too!!!! WOOT!

 

Cajun spice mix, lots of recipes on the www.

2 1/2 T paprika

2T each- salt, garlic powder

1T each- black pepper, onion powder, cayenne, oregano, basil

 

 

Cajun Sauce-

1 3/4 c mayo

3/4 c catsup

1 t Ghost Fire hot sauce

1 T lemon juice

2 t Cajun spice

1 tsp Worcestershire sauce

 

Grilled Pastrami with kraut and Cajun sauce and Cajun cole slaw

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shredded cabbage and just a bit of onion, dressing

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this one never made it to the plate.  I scarfed it while cooking the sammies.  -lol-

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Perfect Grilled Sandwiches technique

butter one side of the bread, then place the bread BUTTER SIDE UP in a skillet on Medium heat

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in a separate pan, gently warm saurkraut and pastrami (corned beef, ham, whatever)

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When the dry side of the bread is lightly toasted, turn them butter side down, add sauce and kraut to one side and cheese and meat to the other side.  Flop it together, flip it and turn it a couple times until it's all HappyHappyHappy!

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Two Thumbs Up from Honey and Me! 

 

PS- these got a little more toasted than what I normally do as I was mucking about taking pics.  -LOL- 

 

 

 

 

 


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#24 The Hot Pepper

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Posted 11 January 2017 - 09:07 PM

Looks killer SL!


I like your recipe to boot sounds tasty af!


I want that salami.


#25 Inedible

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Posted 12 January 2017 - 04:14 AM

Sauces for Mardis Gras? We're on the second page and no one has suggested a chocolate or caramel sauce would go best over nipples. I just don't know if you could get away with anything spicier than jalapeños for such sensitive territory.

 



#26 salsalady

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Posted 13 January 2017 - 11:02 AM

Considering it's -8F right now, I doubt there will be any booby flashing. But you never know... :shrug: :lol:

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#27 hot stuff

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Posted 13 January 2017 - 11:35 AM

Sauces for Mardis Gras? We're on the second page and no one has suggested a chocolate or caramel sauce would go best over nipples. I just don't know if you could get away with anything spicier than jalapeños for such sensitive territory.

 

That's mostly for out of towners.


DON'T TOUCH ME UNLESS YOU'VE BEEN WEARING GLOVES!
GEAUX SAINTS! GEAUX LSU!





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