Text 2646, 98 rader
Skriven 2013-07-21 07:33:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Mayo
============
-=> Ruth Haffly wrote to Nancy Backus <=-

 NB> but then  RH>> moved us back to them. One time while we were in TX,
 NB> our neighbor  RH>> (from GA) brought back several jars of Duke's for
 NB> me from a trip home.  RH>> She knew I missed it. (G)
 NB>  NB>> Now there's an understanding friend... :)

 RH> She was raised in GA so she understood why I liked Duke's so much.
 RH> It's a southern thing.  (G)

 NB> Sounds like.  :)

 RH> If we can make next year's gathering, I'll bring a jar. Both this year
 RH> & last, we had family obligations the same week end. This year we had a
 RH> get together in PA with probably as many good eats as the picnic had.
 RH> (G) We didn't bring home a ham, scrapple or Hartley's potato chips this
 RH> time tho.

Duke's Mayonnaise isn't all that special, we get it in a number of places up
here in Yankee land - my across-the-street semi-warehouse store (Sav-A-Lot)
carries it and Sauer's Spices (same company) as do all the Sav-A-Lot stores in
the area and their parent company Nieman Grocers (Cub Foods and County Market).
It's an OK mayo ... but, I like Hellman's/Best just as well. Both are better
than Kraft.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Crab Cakes w/Cayenne Mayonnaise
 Categories: Seafood, Appetizers, Sauces, Chilies, Citrus
      Yield: 8 Servings
 
      1    Rib celery; fine chopped
      1 bn Green onions; fine chopped
      1 bn Parsley; fine chopped
      1    Egg
      1 tb Dijon mustard
    3/4 c  Mayonnaise
      2    Lemons; juiced
    1/2 ts (ea) Salt & Pepper
  4 1/2 oz Carr's Water Biscuits
           - ground
      1 lb Blue Crab meat
      4 tb Butter; as needed

MMMMM---------------------CAYENNE MAYONNAISE--------------------------
      1 lg Red bell pepper; roasted
           - peeled, seeded
      2    Egg yolks
      1 tb White wine vinegar
      1    Lemon; juiced
  1 1/2 ts Capers
      6 cl Garlic
      8    Anchovy filets
  1 1/2 ts Cayenne pepper
      1 c  Salad oil
           Salt
 
  In a medium bowl place the celery, green onions,
  parsley, egg, mustard, mayonnaise, and lemon juice.
  Mix the ingredients together well.  Add the salt,
  pepper, and ground biscuits.  Gently mix the
  ingredients together with your hands so that they are
  well combined.  Carefully fold the crab meat into the
  mixture.  Let the mixture sit for 1/2 hour in the
  refrigerator.
  
  For the mixture into patties.
  
  In a large skillet place the butter and heat it on
  medium until it has melted.  SautOe the crab cakes for
  3 to 4 minutes on each side, or until they are golden
  brown.
  
  For CAYENNE MAYONNAISE In a blender place the
  roasted red bell pepper, egg yolks, white wine
  vinegar, lemon juice, capers, garlic, anchovy fillets,
  and cayenne pepper.  Blend the ingredients together so
  that they are smooth.
  
  With the blender still running, slowly dribble in the
  salad oil so that a mayonnaise is formed.  Correct the
  seasoning with the salt (and more lemon juice) if
  necessary.
  
  Serve the crab cakes with the Cayenne Mayonnaise and
  lemon wedges.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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