Pantry and Fridge
No-Stick Marinade for Poultry
Place the egg yolks, Creole mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly…
Read more
No-Stick Grilling Marinade for Beef
Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly…
Read more
Creole Cream Sauce
2 cups Heavy cream 1 Tbl Crescent City Grill Creole Seasoning 2 Tbl Worcestershire sauce 2 Tbl Crescent City Grill…
Read more
Creole Beurre Rouge
In a medium sauce pot, heat olive oil over medium-high heat. Sauté peppers, onion, garlic, celery, and Creole seasoning for…
Read more
Clarified Butter
Place butter in a heavy 2-quart saucepan over medium heat. Adjust heat as butter melts to bubbling. As butter cooks,…
Read more
Chutney Mayo
In a small sauté pan, heat olive oil over low heat. Place the onion, garlic, salt and curry powder and…
Read more
Creamy Balsamic Dressing
Combine all ingredients in the bowl of a food processor except ranch dressing and oil. Mix well. With the machine…
Read more
Comeback Sauce
Whether it’s used as a salad dressing, an accompaniment for onion rings, a condiment for cheeseburgers, a side sauce for fried pickles, or as a dip for saltine crackers, comeback sauce is a true Mississippi original.
Read more
Clarified Butter
Place butter in a heavy 2-quart saucepan over medium heat. Adjust heat as butter melts to bubbling. As butter cooks,…
Read more