OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
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
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
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
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
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.
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
MISS DIXIE'S REMOULADE(NEW ORLEANS)
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
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
More about "miss dixies remoulade recipes"
REMOULADE SAUCE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
DONALD LINK'S SHRIMP REMOULADE RECIPE | LOUISIANA …
From louisianatravel.com
SHRIMP REMOULADE FROM GALATOIRE'S RESTAURANT
From copykat.com
MISS DIXIE'S REMOULADE RECIPE
From recipenode.com
EASY REMOULADE FOR CRAB CAKES - DIPPING SAUCE PERFECT FOR …
From savoryexperiments.com
CELERIAC REMOULADE - THE PERFECT FRENCH ALTERNATIVE TO COLESLAW …
From greedygourmet.com
CLASSIC LOUISIANA REMOULADE SAUCE RECIPE: A QUICK DIP ... - MARLA …
From marlameridith.com
THE SISTER’S REMOULADE SAUCE - SASS!
From thesweetandsavorysisters.com
MISS DIXIE'S REMOULADE - GLUTEN FREE RECIPES
From fooddiez.com
NEW ORLEANS REMOULADE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
LOUISIANA REMOULADE SAUCE RECIPE - SOMEWHERE DOWN SOUTH
From somewheredownsouth.com
CLASSIC FRENCH REMOULADE - THE DARING GOURMET
From daringgourmet.com
HOW TO MAKE DANISH REMOULADE - EASY RECIPE IN 10 …
From nordicfoodliving.com
MISS DIXIES FOUNDATION
From missdixiesfoundation.com
DOWN SOUTH BURGERS WITH REMOULADE SAUCE RECIPE - PAULA DEEN
From pauladeen.com
5- MINUTE REMOULADE SAUCE - POSH JOURNAL
From poshjournal.com
MISS DIXIE’S REMOULADE – RECIPES NETWORK
From recipenet.org
REMOULADE - COOK'S ILLUSTRATED | RECIPES THAT WORK
From cooksillustrated.com
REMOULADE – DUKE'S MAYO
From dukesmayo.com
RECIPE: OYSTER PO BOYS WITH MISS DIXIE’S REMOULADE - FOX …
From fox59.com
NEW ORLEANS REMOULADE SAUCE RECIPE - PINK OWL KITCHEN
From pinkowlkitchen.com
EASY REMOULADE FOR CRAB CAKES (READY 5 MINUTES!) - JZ EATS
From jz-eats.com
SMOKED HADDOCK REMOULADE - AN EASY SMOKED HADDOCK STARTER …
From greedygourmet.com
ROBERT’S SEAFOOD REMOULADE | ROBERT ST. JOHN
From robertstjohn.com
MISS DIXIE'S REMOULADE | RECIPE | FOOD NETWORK RECIPES, AMAZING …
GORTON’S FISH AND CHIPS WITH LEMON REMOULADE - MANDY TANNER
From mandytanner.com
MISS DIXIE'S REMOULADE | RECIPE | AMAZING FOOD, REMOULADE, FOOD
From pinterest.co.uk
BASIC REMOULADE RECIPE | MYRECIPES
From myrecipes.com
REMOULADE SAUCE (5 MINUTE RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
CLASSIC SHRIMP REMOULADE | AN ELEGANT SHRIMP APPETIZER
From mantitlement.com
MISS DIXIE'S REMOULADE RECIPE | GUY FIERI | FOOD NETWORK
From mastercook.com
REMOULADE RECIPES | RECIPELAND
From recipeland.com
RECIPES – MASON DIXIE FOODS
From masondixiefoods.com
NEWK'S REMOULADE DRESSING RECIPE - THERESCIPES.INFO
From therecipes.info
EASY DANISH REMOULADE SAUCE - TRUE NORTH KITCHEN
From true-north-kitchen.com
VEGAN REMOULADE SAUCE RECIPE - THE EDGY VEG
From theedgyveg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love