Jezebel Sauce

I don't know who was the first to throw all this in a bowl and hope for the best. But if you go to a party in Southern Louisiana and find the horsedover table. You'll find a bowl of Jezebel sauce with the cheese and crackers.

1 (10 ounce) jar pineapple preserves,or (1 cup)

1 (10 ounce) jar apple jelly,or (1 cup)

1/4 cup dry mustard shopping list

1/3 cup prepared horseradish

1 1/2 teaspoons finely-ground black pepper

In a food processor fitted with the steel blade, process all ingredients until blended. I just put it all in a bowl and whisk the heck out of it. Cover and refrigerate until needed.

I have seen this just poured over blocks of cream cheese in a shallow serving bowl.

Pecan Crusted Crab Cakes

1/3 cup pecans

 1 1/2" slice firm sour dough bread, torn into pieces

 2 tablespoons mayonnaise

 2 teaspoons lemon juice

 1 teaspoon Dijon mustard

 1 egg yolk

 8 ounces (1/2 pound) lump crab meat

 1 tablespoon minced chives

 1 1/2 tablespoons butter

  Place pecans and torn bread in a food processor. Pulse until pecans are finely chopped and bread is crumbly.

In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, so not to break up crab meat to much. Stir in just enough of pecan-bread crumbs to help bind the mixture but not to take away from the crab.

Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 3 inches in diameter. Dredge crab cakes in crumbs, pressing gently just to help mixture adhere.

In a medium skillet, melt butter over a medium-low heat. Add crab cakes for about 2-3 minutes , turn over once and cook second side about 2 minutes, until they are hot in center and nicely browned on both sides.

Easy pulled pork in a crock

1 (3 pound) pork shoulder

4 cups water, or as needed

8 cups white vinegar, or as needed

1/4 cup kosher salt

1 large onion, cut into wedges

1 tablespoon ground cumin

1 tablespoon ground mustard

1 tablespoon chili powder

1/2 cup brown sugar

1. Place the pork shoulder into the ceramic crock of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic crock in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
2. Drain enough of the liquid from the ceramic crock until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the mixture of cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
3. Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat. You can also place this on foil and set on the grill before your guest arrive!! What do they know! : )

Mushroom sauce

This is a great sauce to pour over grilled fish, steamed, grilled or lightly saluted veggies, asparagus, cauliflower, or just over mashed potatoes.

2 cups fresh mushrooms sliced

1/4 cup onion, chopped

1 tsp. Dijon mustard

1/4 cup sour cream

1 Tbsp. all-purpose flour

2 Tbsp. butter

1/3 cup milk

1 Tbsp. white wine

Salt and pepper to taste

In a small saucepan, cook and stir mushrooms and onion in butter over medium heat until the onion is tender, about 5 minutes. Stir in flour, pinch of salt and pepper. Blend in milk. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in sour cream, mustard and wine. Taste for seasoning. I have just posted the basic starter. You can add our adjust spices to your liking, or add crumbled Bacon and chives for Potatoes.

Fried Green Tomatoes With Crabmeat Remoulade

Remoulade:
1 1/2 cups mayonnaise
2 teaspoons creole mustard
2 tablespoons fresh lemon juice
1/4 cup chopped onions
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped green onions (green part only)
salt, freshly ground black pepper, and hot sauce, to taste
1 pound lump crabmeat, picked over for shells and cartilage


Fried Green Tomatoes:
2 pounds green tomatoes, trimmed and cut crosswise into 1/2-inch-thick slices
salt and freshly ground black pepper, to taste
3/4 cup vegetable oil for deep-frying
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup buttermilk
2 eggs, lightly beaten
4 cups baby salad greens


• Directions for Remoulade:
• Combine the mayonnaise, mustard, lemon juice, onions, parsley, and green onions in a bowl and stir to blend. Season with salt, pepper, and hot sauce. Add the crabmeat and gently toss to coat evenly. Cover and refrigerate.


• Directions for Green Tomatoes:
• Season the tomato slices with salt and pepper. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes first in the flour, coating evenly on both sides, and shaking off any excess flour.
• Then dip them in the egg and buttermilk mixture, coating evenly. Then dredge them in the cornmeal, coating evenly and shaking off any excess cornmeal. Add the tomatoes, 3 or 4 at a time, to the hot oil and fry until golden brown, about 2 minutes on each side.
• Drain on rack or paper towels and repeat with the remaining tomatoes. 




To assemble, arrange equal amounts of the greens in the center of 6 salad plates. Top with fried green tomatoes slices and top with the Remoulade. Serve immediately.