Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of horseradish, garlic, pickles, finely diced celery, and onion, Tabasco, whatever you wish. Here is my version.
Makes one cup.
1/2 cup nonfat Greek yogurt
1/4 cup Vegenaise
1/4 cup finely diced celery
1/4 cup finely diced sweet onion
Dash of hot sauce
1 tsp. lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. Creole mustard
Combine all ingredients and let mellow in refrigerator. Keeps about one week.
Homage to Green Goddess Salad
6 cups any combination of lettuces, arugula, mustard greens, frisée
1 Asian pear, peeled, cored, and thinly sliced
4 Tbsp. each of toasted sunflower and pumpkin seeds
4 Tbsp. currants, raisins, or dried cranberries
1/2 cup coarsely crushed sweet potato chips or Terra chips
2 tsp. soy sauce
2 tsp. mirin
1 tsp. Sriracha (Vietnamese chili-garlic sauce)
1 tsp. sesame oil
1 tsp. minced garlic
2 tsp. minced fresh ginger
2 Tbsp. any vinegar or lemon juice
1/3 cup olive oil
Whisk all dressing ingredients together and taste for seasoning. Toss with all salad ingredients just before serving. Top with crushed sweet potato chips.
I know it’s impossible to get good fresh corn this time of year, but there are some very good frozen brands of shoepeg white corn. Don’t bother with the yellow corn.
2 Tbsp. olive oil
4 cups frozen sweet white corn
1 sweet red pepper, diced
1 sweet onion, diced
1 box cherry tomatoes, halved
In large skillet sauté onions with peppers until translucent. You can add a pinch of sugar, some salt, and plenty of freshly ground black pepper.
Add corn and tomatoes and continue to cook a few minutes more. Serve!