FoodieLicious: Fat Tuesday Treats

I'm a little sad about being laid up this week because there are so many February holidays and special days to celebrate with friends and food! In previous years, I have hosted celebrations for the Super Bowl, Chinese New Year, Valentine's Day, Mardi Gras and Girl Scout Thinking Day. Not to mention San Antonio Rodeo-themed possibilities. Oh well, at least I can think about all the yummy treats I would have cooked up!

I missed the Super Bowl completely due to icky pre-op prep required by my doctors. I kind of forgot about Chinese New Year, it being eclipsed by Valentine's Day. I did as much as I could, given my current limitations, for Valentine's Day, but even failed to take a single photo of our family! The heart-shaped homemade pizza was pretty much not going to happen either, although delivery from Domino's did.

The next holiday up is Fat Tuesday--this Tuesday--and I will especially miss serving up some Cajun favorites to everyone. However, in honor of Mardi Gras, I am sharing one of my recipes that I like to make on Fat Tuesday. This one is from Emeril Legasse of the famed New Orleans restaurants, so it's pretty authentic.

Classic Remoulade Dressing
Recipe courtesy of Emeril Lagasse, Food Network

Yield: 6 servings

For the Dressing:
1 egg
1 lemon, juiced
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Salt
Cayenne pepper
Freshly ground black pepper
1 cup olive oil

For the Salad:
Lettuce leaves
Onion slices
Cooked shrimp
Fresh parsley

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.

To assemble, toss the lettuce with half of the dressing. Season with salt and pepper. Mound the greens in the center of each serving plate. Lay the onions slices over the greens. Place 3 piles of the shrimp around each mound of greens. Garnish with parsley.

My Notes: I omit the raw egg from the recipe. I sometimes leave out the cayenne pepper. I use less oil than called for in the recipe. I have also served this with chicken instead of shrimp.