I
always pick a course, flavorful mustard and Zatarain’s Creole Mustard is in my
pantry now.
It’s
a flavor thing for me to mix mustard into dishes that many people would go for
mayonnaise first. Mustard typically has zero to few calories so it lowers the
total count for your sauces and dressings and it simply tastes great. Mustard
is something that qualifies for the term “zing.”
Zing
away with Zatarain’s recipes here, which “pass muster” on National Mustard Day.
Remoulade
Dipping Sauce
1
cup mayonnaise
2
tablespoons Zatarain’s Creole Mustard
1
teaspoon lemon juice
one
half teaspoon McCormick Gourmet Organic Paprika
one
fourth teaspoon minced garlic
Mix
mayonnaise, Creole mustard, lemon juice, paprika and garlic in medium bowl
until well blended. Cover and refrigerate at least 1 hour to blend flavors.
Serve with boiled shrimp or over fried green tomatoes.
Jezebel
Sauce
1
jar, 18 ounces, pineapple preserves
2
tablespoons Zatarain’s Creole Mustard
4
teaspoons prepared horseradish
Mix
all ingredients in medium bowl until well blended. Cover. Referigerate until
ready to serve.
Reel
Cajun
My
mom picked Reel Cajun for her birthday and, after a nap no doubt, was on
Facebook posting about her fun time and bananas foster. She indicated it would
be on the menu in foodie Heaven.
This
restaurant is known for seafood and a bar with beer that fills your glass from
the bottom, but let me give you a heads up. If you haven’t asked your server
what people are getting that comes with a big pitcher, you’re missing out. Pour
that sticky, sweet brown sauce from pitcher to ice cream and you’re hooked.
It’s a good sensation to wrap up your Reel Cajun experience.
Darragh
Doiron is a Port Arthur area foodie with Cajun roots, but she loves any sort of
cuisine. Forward hot tips and questions to her at darraghcastillo@icloud.com
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