2.152
6 (Mon) June 2011
Shrimp Remoulade
2.0
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ, Mom and Dad
Remoulade is a French condiment. Essentially a combination of mayonnaise and mustard, reinterpreted in many countries across the world, leaving a wide variety of divergent sauces that essentially share only the name in the common.
As served at Emeril’s Delmonico, remoulade in the style of New Orleans is none-too-subtle, as are many foods in the region. It’s flavored with a triple whammy of whole grain mustard, horse radish, and red wine vinegar, with chopped onions, scallions, garlic, and celery for additional kick. Also, powdered paprika gives the dressing an orange hue, differentiating it in appearance from the pure white remoulade found in France. The recipe calls for the remoulade to be tossed with boiled and chilled shrimp over a bed of shredded lettuce. Not bad, though maybe a tad too tart for my tastes.
Recently, I picked up a cookbook by Emeril Lagasse featuring recipes from his restaurant Delmonico, a New Orleans landmark dating back over a century that he took over in the late 90s. A lot of the food on the menu is local, meaning Creole and Cajun, which of course are both strongly influenced by French traditions. I look forward to trying out some of the recipes, most of which can be made with ingredients that are readily available here.
I’m not a huge fan of Emeril. Back when I was in LA and had the TV tuned into the Food Network all day, Emeril was a major part of the line up with several programs. I was never much impressed by anything that he made on camera; admittedly, I’ve never eaten at any of his restaurants nor tried to recreate his dishes on my own, until today. And those catch phrases of his didn’t help to elevate the appearance of quality.
(See also FOODS.)
(See also PLACES.)
