Thursday, May 22, 2008

Seafood, Fried Green Tomatoes with Remoulade Sauce

Seafood feast
We ate at a restaurant in Vicksburg that is known for their fried green tomatoes with a crab remoulade sauce. We thought they were good but of course, we thought we could do better. We like ours food a little more spicy than some so we did add a little more red pepper. In fact, we could have used more. We found another recipe that we may try later. But for now, this was very good. We used more corn meal with our tomatoes than the restaurant because that is the way we like it. We had a few spicy steamed shrimp and crawfish with corn and new potatoes.

Remoulade sauce
1/3 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1-teaspoon spicy brown or Creole mustard
2 green onions
1/8 ground red pepper.
Mix altogether cover and refrigerate.

Monday, May 19, 2008

Steaks in Mushroom-Brandy Cream Sauce

1 Tablespoon olive oil
4 1 inch thick beef tenderloin
Salt and pepper
2 cups sliced fresh mushrooms
2 green onions cut in 1 inch pieces
1 cup brndy
1 cup whipping cream

Heat oil in large skillet over medium heat
Sprinkle both sides of steaks with salt and pepper and athen add to hot skillet.
Cook for 2 min. on each side or till brown.
Place in baking dish. Bake uncovered in 400 degree oven for 10 to 13 minutes for medium rare.
For sauce cook mushrooms and green onions in same skillet over medium heat till just tender.
Remove from heat: add brandy. Return to heat simmer uncovered for 4 minutes or till most of the liquid is evaporated. Add whipping cream: bring to just boiling. Boil gently 8 minutes or till reduced to one cup; stir frequently. Season with salt and pepper. Place steaks on warm plate and add sauce over meat.

This was very good with a baked potatoe and salad we did half the recipe.