Creolebuttermilkblackpepperdressing Recipes

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
• With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
• Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
• Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
• Return bacon to pan.
• Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
• Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

CREOLE FRENCH DRESSING

Steps:

• Combine all ingredients in a bowl which has been rubbed with a cut garlic clove and mix well.
• Serve with any green or meat salad.

CREOLE DRESSING

Steps:

• Chop chicken livers and cook in boiling water until tender; drain and set aside.
• Drain the oysters and reserve the liquid; chop oysters coarsely.
• Pour oyster liquid over bread; set aside.
• In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
• Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
• Spoon mixture into a 13x9 inch baking dish.
• Bake in a 350° oven for 30 minutes or until thoroughly heated.

CREAMY BLACK PEPPER DRESSING

Steps:

• Whisk all ingredients until well combined and chill thoroughly before serving.

CREOLAISE SAUCE

Steps:

• Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
• Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
• Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

CRACKED PEPPER SALAD DRESSING

Steps:

• In small bowl, whisk all ingredients until blended.
• Cover and chill for at least 1 hour.
• May be stored in the refrigerator for up to 2 weeks.

EMERIL LAGASSE'S CREOLE OLIVE SALAD

Steps:

• Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
• Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
• Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
• We served the olive salad over a bed of mixed greens which included baby arugula.
• Yield is estimated.

CREOLE BUTTERMILK - BLACK PEPPER DRESSING

Steps:

• In a small bowl, combine mayonnaise, sour cream, mustard, shallot, 3 Tbs buttermilk, horseradish if using, salt and pepper. Whisk thoroughly. Stir in additional buttermilk as needed to achieve desired consistency.