Mango Chow Chow

Mango Chow Chow Relish-beyondthebayoublog.com-1

Sweet.

Tangy.

Spicy.

Savory.

This chow chow relish is one to have in your arsenal! Goes well with just about anything. Chicken, seafood, pork--definitely pork-- and even mixed with some cream cheese as a spread. Quick and simple to put together. Mango, chiles, ginger, turmeric, mustard seeds and onions into a pot, simmer for 15 minutes and it's done! That.Is.It.

 

 

Mango Chow Chow Relish-beyondthebayoublog.com-3

Mango Chow Chow Relish-beyondthebayoublog.com-3

Mango Chow Chow

  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 1 tablespoon fresno chile, diced
  • 4 tablespoons jalapeño, diced
  • 1 tablespoon ginger, minced
  • 1 cup mango, small diced
  • 1 teaspoon tumeric, ground
  • 2 teaspoons yellow mustard seeds
  • 1/2 teaspoon kosher salt
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 2 tablespoons cilantro, minced (optional)
  1. In a pot over medium heat, pour olive oil and then saute onions, fresno, jalapeno and ginger for 2-3 minutes.  Add rest of ingredients and cook for 15-20 minutes.

  2. Place in a mason jar and refrigerate for up to 2 weeks. 

New Orleans Style Celery Root Remoulade Sauce

New Orleans celery root remoulade sauce-www.beyondthebayoublog.com This New Orleans style remoulade sauce is a classic, except with the addition of shredded celery root for added flavor and texture. One day working at Emeril's I remember seeing a chef make a big batch of remoulade sauce, but I noticed it particularly missing the red hue I'm usually used to seeing. That is when I learned that there are many versions and mainly it is either a white remoulade or red remoulade. Remoulade is a fairly quick and easy sauce to make and can be whipped up in no time. Toss some spicy boiled shrimp in the remoulade sauce or even use it as a dressing for some fish tacos, and you have a winner!

New Orleans celery root remoulade sauce-www.beyondthebayoublog.com

I used a food processor to process all of my veggies. One note I will make is that the onions and celery will produce a lot of water. So I recommend draining some of the liquid from them once rough chopped in the food processor. Enjoy!

New Orleans celery root remoulade sauce-www.beyondthebayoublog.com

New Orleans Celery Root Remoulade Sauce

A quick and easy New Orleans remoulade sauce with shredded celery root! 

  • 1 small celery root, peeled and shredded
  • 1 celery stalk, roughly chopped
  • 2 green onions, roughly chopped (white and green parts)
  • 1 clove garlic
  • 1/2 cup onion, chopped
  • 2 cups mayo
  • 1 tsp whole grain mustard
  • 2 tsp creole mustard
  • 1/2 tsp white pepper
  • 1 tsp worcheshire sauce
  • 1 tsp hot sauce
  • 2 tsp ketchup
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  1. Place shredded celery root into a bowl and set aside. 

  2. In a food processor, process the celery, green onion, garlic and onion until fairly smooth. Drain excess liquid. Place rest of ingredients into process and pulse for 30 seconds until everything is incorporated. Transfer to a bowl and fold in celery root. 

Creole Praline Sauce

Easy Praline Sauce

This praline sauce is highly versatile. Over ice cream, bread pudding, pancakes, brownies, on and on. I love how simple it is to whip up and who doesn't love pralines? They are these delicious sugar pucks of goodness that only includes a handful of ingredients: sugar, butter, cream, vanilla, and pecans. That is it.

Simple Praline Sauce

I used this recipe to go with my pumpkin pancakes.So easy to make, just combine all the ingredients in a small saucepan and that is it. I toasted the pecans to enhance the nutty flavor. Cooked until thickened and then served! Please, add some whiskey into it and really turn everything up! Now, that is what you would want to pour over some bread pudding. Enjoy!

Creole Praline Sauce

  • 1/ cup brown sugar
  • 3/4 cups evaporated milk
  • 1 tablespoon corn syrup
  • A pinch of salt
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  1. In a small saucepan over low heat, combine the sugar, milk, and butter
  2. Cook and stir until sauce beings to get syrupy, about 4-5 minutes.
  3. Stir in pecans, vanilla, and salt.
  4. Serve.