EMERIL'S KICKED-UP TARTAR SAUCE
Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Southern Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a small bowl until well combined. Refrigerate until ready to serve or in an airtight container up to 1 week.
KICKED UP CREOLE TARTAR SAUCE
I've been making my own sauces for awhile now. Store brands just don't compare. Nothing could be easier to make than Cajun Cocktail Sauce or this recipe. Use it with any boiled or fried seafood and especialy hush puppies. Enjoy!
Provided by Donna Graffagnino
Categories Other Sauces
Time 15m
Number Of Ingredients 7
Steps:
- 1. Combine all or your ingredients. Store in a mason jar or sealed plastic container and keep in the refrigerator.
- 2. Optional Ingredients: Dill relish instead of sweet Dill weed Minced green onion Use your imagination to make it your own.
EMERIL'S MOST KICKED-UP MEATLOAF EVER
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F.
- When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
- In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
- Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.
TARTAR SAUCE - WAY KICKED UP!
Make and share this Tartar Sauce - Way Kicked Up! recipe from Food.com.
Provided by Papa Deuce
Categories Low Protein
Time 5m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a bowl and stir.
- Let sit for 15 - 30 minutes.
- Mixture may be "loose" - that is A - OK, but tighten it with more mayo if you want.
EMERIL'S TARTAR SAUCE
Awesome tartar sauce made by Emeril. Found on Emeril's web page. Is very good and tangy with just a little kick.
Provided by Briannas mom
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds.
- With the motor running, pour the oil through the feed tube in a slow steady stream.
- Add the cayenne, mustard, and salt and pulse once or twice to blend.
- Cover and let stand in refrigerator for 1 hour before using.
- Best if used within 24 hours.
Nutrition Facts : Calories 256.3, Fat 28, SaturatedFat 3.7, Cholesterol 26.4, Sodium 331.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 1
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