Fort Henry Club Sauce For Shrimp Or Crudites Recipes

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FORT HENRY CLUB SAUCE FOR SHRIMP OR CRUDITES



Fort Henry Club Sauce for Shrimp or Crudites image

Make and share this Fort Henry Club Sauce for Shrimp or Crudites recipe from Food.com.

Provided by Oolala

Categories     Sauces

Time 5m

Yield 1 dip

Number Of Ingredients 8

1/2 pint mayonnaise
2 tablespoons ketchup
2 tablespoons honey
6 drops Tabasco sauce
1 teaspoon lemon juice
1 teaspoon tarragon vinegar
1 teaspoon curry powder
2 tablespoons onions, grated

Steps:

  • Mix all ingredients until smooth.
  • Chill and use with shrimp cocktail, crabmeat cocktail or use as a raw veggie dip.

Nutrition Facts : Calories 1089.7, Fat 78.9, SaturatedFat 11.6, Cholesterol 61.1, Sodium 2023.3, Carbohydrate 101.9, Fiber 1.1, Sugar 57.4, Protein 3.2

CRUDITE AND 3 SAUCES



Crudite and 3 Sauces image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 tins flat filet anchovies, lightly drained
1 tablespoon small capers in brine
2 tablespoons caper brine
1 clove garlic, cracked from skin
1/2 cup extra-virgin olive oil
1/2 cup pitted small black olives, such as Nicoise, kalamata may also be used
2 tablespoons red wine vinegar - eyeball it
1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves
1/3 cup extra-virgin olive oil - eyeball it
1/4 cup grated Parmigiano
2 plum tomatoes, seeded and chopped
2 scallions, whites and tops, thinly sliced
2 tablespoons flat-leaf parsley, chopped, a palmful
Extra-virgin olive oil, for drizzling
Coarse salt
2 large eggs
1 seedless cucumber, halved across then quartered lengthwise
1 head celery, trimmed, separated and wiped clean, ribs left whole
4 scallions, whole, cleaned and roots trimmed
4 large radishes, cleaned but left whole with greens in tact
4 baby zucchini, washed
4 small carrots, peeled and left whole
2 vine ripe tomatoes

Steps:

  • Anchovy Sauce:
  • Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on. Stream in the olive oil and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base.
  • Black Olive and Parmigiano Sauce:
  • Place the black olives, vinegar, and thyme in processor or blender. Turn machine on and stream in the olive oil. When dressing forms, stop machine and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.
  • Garden Tomato and Green Onion Sauce:
  • In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste.
  • Crudite:
  • Place the in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes.
  • Drain eggs and crack shells by rattling cooked eggs inside empty covered pot. Peel and cool eggs under cold running water.
  • Arrange the vegetables in a flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables. Serve your vegetable masterpiece with sauces to pass at table.

FORT HENRY SAUCE



Fort Henry Sauce image

Make and share this Fort Henry Sauce recipe from Food.com.

Provided by Chef DMH1978

Categories     < 15 Mins

Time 15m

Yield 100 100, 15 serving(s)

Number Of Ingredients 7

1 1/2 cups mayonnaise
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons grated onions
1 teaspoon lemon juice
6 -7 drops Tabasco sauce
1 teaspoon curry powder

Steps:

  • Mix it all up and enjoy!
  • Serve chilled.

Nutrition Facts : Calories 11.5, Sodium 23.5, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 0.1

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES



Shrimp and Crudite Platter with Two Sauces image

Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 11

3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces
Kosher salt and freshly ground pepper
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
8 ounces small new potatoes, scrubbed
6 hard-cooked eggs, peeled and halved
Extra-virgin olive oil, for drizzling
2 recipes Poached Shrimp
Tonnato Mayonnaise
Vegan Green-Goddess Dip
Lemon wedges, for serving

Steps:

  • Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
  • Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
  • Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
  • Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

OFFICIAL HENRY BAIN'S SAUCE



Official Henry Bain's Sauce image

Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.

Provided by RedHotTarheel

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 64

Number Of Ingredients 7

1 (17 ounce) jar Major Grey chutney
4 ½ ounces pickled walnuts
1 (14 ounce) bottle ketchup
1 (10 fluid ounce) bottle steak sauce (such as A1®)
1 (10 fluid ounce) bottle Worcestershire sauce
1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®)
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 184.3 mg, Sugar 4.5 g

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