Miss Dixies Remoulade Recipes

OYSTER PO' BOY

Oyster Po' Boy image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

Ingredients

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
Heat the oil to 350 degrees F in a large cast-iron skillet.
Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

CHEF JOHN'S REMOULADE SAUCE

Chef John's Remoulade Sauce image

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Steps:

Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g

REMOULADE

Remoulade image

This creamy remoulade recipe is the perfect way to add some Louisiana spice to your favorite sandwiches, crab cakes and burgers. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tablespoons Creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
1/8 teaspoon pepper

Steps:

In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MISS DIXIE'S REMOULADE(NEW ORLEANS)

Miss Dixie's Remoulade(New Orleans) image

This goes great on sandwiches and Po' boys. Guy really kicks it up. Recipe courtesy Guy Fieri from his show Guy's Big Bite, Episode: Guido's Po Boy Duo.

Provided by Sharon123

Categories Peppers

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

Ingredients

2/3 cup mayonnaise
1/3 cup loosely packed flat-leaf Italian parsley
2 tablespoons memphis-style barbecue sauce
2 tablespoons creole mustard
1 teaspoon sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium anaheim chili, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
Scrape down sides as needed.
Refrigerate until ready to use.
Enjoy!

Nutrition Facts : Calories 512.5, Fat 36.4, SaturatedFat 5.3, Cholesterol 27.2, Sodium 1958.6, Carbohydrate 47.2, Fiber 5.5, Sugar 17.2, Protein 5.2

SUN-DRIED TOMATO REMOULADE

Sun-Dried Tomato Remoulade image

Make and share this Sun-Dried Tomato Remoulade recipe from Food.com.

Provided by Kirstin in the Couv

Categories Spreads

Time 30m

Yield 25 serving(s)

Number Of Ingredients 12

Ingredients

3 stalks celery, minced
1/4 cup red pepper, minced
1/4 green pepper, minced
1/4 cup red bermuda onion, minced
1/4 cup parsley, chopped
1/2 cup green onion, minced
2 1/2 cups mayonnaise
1 1/2 cups creole mustard
1/4 cup paprika
1 1/4 teaspoons cayenne pepper
1/2 teaspoon white pepper
1/3 cup sun-dried tomato packed in oil, drained and minced

Steps:

mince all vegetables in food processor or by hand, place into a large bowl and mix in other ingredients with a thin wire whip til well mixed (you can use whole ground or brown mustard as a sub for the creole).

Nutrition Facts : Calories 111.1, Fat 8.7, SaturatedFat 1.2, Cholesterol 6.1, Sodium 344, Carbohydrate 8.5, Fiber 1.2, Sugar 2.4, Protein 1.2

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