DAY Recipe

INGREDIENTS
For the fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry breadcrumbs
1/2 cup yellow cornmeal
4 (6ounce) catfish fillets
2 large eggs , beaten
For the remoulade sauce
1/3 cup dill pickles , finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons flat leaf parsley , finely chopped
2 tablespoons shallots , finely chopped
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

DIRECTIONS

To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.

Combine the [...]

INGREDIENTS

1/4 cup water , room temperature
1 teaspoon cornstarch
8 tomatoes , hollowed
4 ounces canned baby shrimp
1/2 celery , chopped finely
2 green onions , chopped finely
2 tablespoons chopped pimiento
1 teaspoon horseradish
1 tablespoon Dijon mustard
2 tablespoons fresh parsley
3 tablespoons wine vinegar
1/2lemon, juice of
salt
pepper
paprika

DIRECTIONS

Before you chop or start preparing the vegetables.Mix cornstarch and water and bring to a boil.Cooking until slightly thickened.Set aside to cool.
Season tomato cavities with salt and pepper, set aside.

Mix shrimp, celery, green onions, and pimientotogether.Set aside.

Mix horseradish, mustard and [...]

INGREDIENTS
Remoulade Sauce
1/3 cup mayonnaise
2 tablespoons onions , finely chopped
2 tablespoons celery , finely chopped
2 tablespoons green bell peppers , finely chopped
1 tablespoon prepared horseradish
2 tablespoons ketchup
1 teaspoon basil , minced
2 teaspoons lemon juice
2 teaspoons worcestershire sauce
1 small garlic clove , minced
1/8 teaspoon fresh ground pepper
Remaining Ingredients
8 large shrimp , peeled and deveined
4 (3ounce) French baguettes (sliced horizontally)
1 cup chopped iceberg lettuce
1 cup chopped tomatoes
nonstick cooking spray

DIRECTIONS

To prepare sauce:.
Combine first 11 ingredients (Remoulade Sauce) in a medium bowl.Chill.
Prepare grill.
Thread shrimp onto skewers and place on grill rack coated with cooking spray.
Grill for 2 minutes [...]

INGREDIENTS
Stuffing
1 cup quinoa
1 tablespoon olive oil
1 onion , chopped
1/2 cup celery , chopped
2 garlic cloves , minced
2 cups vegetable stockor water (stock cubes are okay)
1/4 cup pine nuts
1/4 cup sun-dried tomatoes , chopped
1/4 cup fresh parsley , minced
salt , to taste
1/2 teaspoon smoked paprikaorregular regular paprika
3-4 medium bell peppers , any color
Chipotle Remoulade
2-3canned chipotle peppers , plus
1 teaspoon adobo sauce
1 (12ounce)package silken tofu
2 tablespoons soymilk
1 lime, juice of
1 dash salt

DIRECTIONS

Rinse quinoa well under running water. Heat the olive oil in a sauce pan over medium heat. Sauté onion and celery.
Add garlic when the onion is soft, and [...]

INGREDIENTS
Remoulade
1 cup mayonnaise
2 tablespoons creole mustard
2 tablespoons ketchup
1/2 cup green onions , finely chopped
2 tablespoons parsley , finely chopped
2 tablespoons celery , finely chopped
1 1/2 teaspoons garlic , minced
1 teaspoon paprika
1 teaspoon Crystal hot sauce
salt and pepper
Strudel
4 small hearts of palm , whole and blanched
2 tablespoons butter , melted
4 sheets phyllo dough
Garnish
2 tablespoons parsley , chopped
Essence of Emeril, to taste

DIRECTIONS

Preheat the oven 400 degrees.
For the remoulade:.
Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt [...]