Salsas, Sauces, Dips, etc.
Lola's Spices Cajun Remoulade
*excellent on Shrimp Po-Boys!
1 cup Mayonnaise
1 cup Ketchup
3 Tbl horseradish (I use Beaver Brand extra hot)
1 Tbl. Dill Relish (I use Best Maid)
1 Tbl. Lola's Spices Cajun seasoning
Combine all ingredients together and chill in fridge for 30 minutes.
Lola's Spices Cajun Jambalaya and Blackened Cobia with Ettoufee
Lola’s Spices Easy Étouffée
4 Tbl Butter *salted
1/4 cup AP flour
1 Tbl Anchovy paste
2 Tbl Lola’s Spices Cajun Blend
8 oz. Tomato Sauce
1 cup Water
For roux, heat butter and flour and whisk frequently over low to medium heat until it is the color of caramel, about 10 to mins. Be careful not to let roux burn!
Combine water, Lola’s Spices Cajun blend anchovy paste and tomato sauce. Slowly add sauce mixture to roux. Continue to stir until throughly mixed. If the sauce is to think additional water can be added until desired consistency!
Lola's Spices Fish Tacos and Mango Salsa
Mango Salsa
1 Mango *ripe, diced
1 Jalapeño *finely chopped *mild heat remove seeds, more heat use a Serrano
1/2 cup Red Bell Pepper *chopped
1/4 cup Red Onion *chopped
1/4 Cup Fresh Cilantro *chopped
1 Lime juiced
1 tsp Olive oil
1/4 tsp salt
Combine and chill for 20 minutes!
Lola's Spices Southwest Sauce
*excellent on fish tacos!
1 tsp. Lola's Spices (any Seasoning Blend.) 1/4 cup Yogurt (plain, non-flavored.)
1/4 cup Sour Cream
1/2 lime or lemon (squeezed)
Combine all ingredients together and chill in fridge for 20 minutes.
Lola's Spices White Sauce
1 cup Mayonnaise
1/2 cup Red Wine Vinegar
1 tsp Mirin *adjust to taste
1/2 Lemon *juiced
1 tsp Worcestershire sauce
1 tsp Siracha or hot sauce
1 TBL Horseradish
1 tsp salt and peper to taste
Combine all ingredients together and chill in fridge for 20 minutes.
Lola's Spices Southwest Halibut with
Roasted Tomatillo Salsa
4 to 5 large Tomatillos (husk removed and rinsed)
5 cloves garlic (cut)
1 small onion (sliced)
2 Jalapeños
1/4 cup Guava Juice
1/4 cup cilantro (fresh)
Roast tomatillos, 1- jalapeño, garlic, and onion at 400 F for 20 minutes. Pour all vegetables, cilantro, guava, and pan juices into blender and blend until smooth. **Reserve 1- Roasted jalapeno for achieving your desired spiciness, after blending, add if you desire more heat.
Arugula with Chile Citrus Dressing
1 TB Achiote
1 TB Jalapeno *minced
1 Lime *juiced, 1 tsp Zest
¼ Cup Orange Juice
¼ Cup Extra-virgin olive oil
1 TB Soy Sauce
1 Shallot *chopped finely
¼ Cup Cilantro *chopped
2 tsp Honey
*Salt to taste
1- 7 oz. bag Arugula
In a medium-sized bowl combine the first 10 ingredients and stir. Add ¾ of Chili Citrus dressing and toss with Arugula.
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Butternut Squash Puree and Green curry Sauce
3 Tbl Green Curry Paste
1 tsp Ginger *fresh, minced
2 tsp Fish Sauce
1 tsp Chicken or Vegetable Bullion 1 14.5 oz. Can of Coconut Milk
1 tsp sugar 1 Tb Olive Oil
Over medium-high heat, in a medium-sized pan, add Curry paste, Olive oil, ginger, and saute for about 2 to 3 mins. Add Fish sauce, coconut milk, and sugar reduce heat to low and simmer for 10 to 15 mins.
Butternut Squash Puree:
1.5 lb cubed Butternut Squash
1 tsp Salt
1 tsp Chicken or Vegetable Bullion
1 tsp Garlic *powder
½ cup Water
½ Tsp Tarragon and Paprika
Boil Butternut Squash with salt and bullion. Drain, add to food processor with Tarragon, Garlic, Paprika and blend until smooth.
Pineapple Pico de Gallo
2 Cup Pineapple *fresh, diced
1 Lime juiced
1/2 cup Red Bell Pepper *chopped
1/2 cup purple onion
1/4 cup Cilantro *freshly chopped
1 Jalapeno *chopped, seeds removed for less heat
1 tsp Olive Oil
Salt *to taste
In a medium-sized bowl combine all ingredients and stir, add salt to taste, and refrigerate for 30 mins or longer.
