Remoulade

Considering I at first was calling it "ramulade," I'm not sure what exactly constitutes a real remoulade. However, I made something up, and Drew said I should post about it even though we didn't take pictures of the shrimp po'boys we made tonight. This in turn, then, serves a dual purpose of me keeping track of what I did for future reference, and I guess other people can look at it too if they want.

So here's my advice: Take whatever amount of spicy brown mustard and wasabi mayo, mix it with chopped green onions, celery, and minced garlic, sprinkle in some black pepper, kosher salt, paprika, and a couple dashes of worcester, and add a dollop of creamy horseradish, and something good comes out.

Since no post is complete without a picture (or so I hear), here is a completely non-related oldie-but-goodie:

Venison Meatloaf

For the beer pong tournament on Friday we had Venison Jack Burgers (thanks to Justin for the meat. and his friend Beetle or Scarab or something for killing an innocent deer) In those burgers there were black beans, fresh cilantro, crushed up doritos, and venison. They turned out good. The next day we had a bunch of that meat mix left over so... meatloaf time.

I added in a couple eggs, shallots, carrot, fresh garlic, thai chili peppers, and some chili powder

cooked it at 400deg for about 20 min then added a glaze of ketchup, Worcestershire, honey, and cumin.

bam. delicious.