18 July 2007

summer and the whistlestop cafe

We went blueberry picking a few weekends ago, and picked up a few other things at the farmer's market affilated with the patch. (Well, patch is rather a misnomer, since this place also does blackberries, strawberries, apples, Christmas trees...) Among the prizes at the market was a green tomato, ripe for frying!

I thought I should serve the fried goodness with something healthy, so I paired it with baked tilapia with lemon olive oil and tarragon. Being just a tad hungry by the time I got things done, I forgot to take a picture right away. Oops!

I'm not sure why I got it in my head that I wanted a Roasted Red Pepper Remoulade to go with it, but I did and there began a rather enormous recipe search. In the end, no one recipe sounded just right. There were some things I thought that the remoulade should not have (ketchup!) and some that it should (horseradish and cayenne).

I'm pleased to say that my homebrew turned out to be pretty tasty! We had it on the fried green tomatoes, but I think it would also work well on chicken, sausages, steak, eggs (if you like it spicy), maybe anything but ice cream.

CurlyHairDay's Roasted Red Pepper Remoulade

1 roasted red pepper, chopped
1/4 cup shallots, chopped
1 tsp tomato paste
1/2 tsp sugar
1 1/2 tsp dijon mustard
1/4 cup mayonnaise
1 tsp horseradish
1 tsp red wine vinegar
1 Tbsp olive oil
1 tsp lemon juice
1 tsp salt
1 tsp paprika
1 tsp fresh tarragon, chopped
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp dried parsley
1/2 tsp dried oregano

Put all ingredients in food processor or blender and blend away to achieve desired consistency. Done!

The only thing I didn't add that I will next time is Worchestershire sauce. I think a dash of its spicy, smoky, salty flavor would be delicious. Maybe start with 1/2 tsp and taste.

I like a smooth remoulade, with dots of the herbs. I also like it thick...you could add a touch more lemon juice or olive oil if you'd like it to be more of a sauce. There's not very much of any one thing in here, but then, I'm not sure anyone needs jars and jars of remoulade...well, maybe...

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