Grilled Castroville Artichoke Tarragon Remoulade Recipes

HOUSTON'S GRILLED ARTICHOKES WITH REMOULADE

Steps:

• Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
• Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
• Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
• Remoulade:.
• In a medium bowl, combine all the ingredients and mix well.
• Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.

GRILLED CABBAGE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
• Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

FENNEL REMOULADE

Steps:

• Preheat oven to 350 degrees F.
• Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service.

SEAFOOD PO' BOY WITH UMAMI REMOULADE

Steps:

• For the remoulade: Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well. Cover and refrigerate until ready to assemble the sandwiches.
• For the sandwiches: Heat the oil in a deep fryer until it measures 375 degrees F on a deep-fat thermometer. Combine the cornmeal, flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. In batches, dip the oysters in the egg mixture, shake off excess, then dip in the cornmeal mixture until coated completely. In batches, carefully drop the oysters into the hot oil and fry, turning once or twice, until golden and cooked through, about 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain off the oil. (Be sure to bring the oil back up to 375 degrees F for each batch.)
• Repeat the same steps for the shrimp, coating them in the egg and cornmeal mixture and frying them in batches until golden and cooked through, about 4 minutes.
• To make the sandwiches: Spread one side of each roll with some of the remoulade, top with 1 slice of bacon, then some of the oysters and shrimp. Squeeze lemon juice over the oysters and shrimp. Top with the pickles and lettuce. Sandwich with the remaining pieces of bread.

CELERIAC REMOULADE

Steps:

• Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.

CELERIAC REMOULADE

Steps:

• Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.