Ben Collver wrote to Dave Drum <=-
Recipe by Vegan Planet by Robin Robertson
Robin is full of ... prunes. Holllandaise is a very simple sauce whilst Bearnaise is much more complex.
OK Uncle Dirty Dave, Robin stands corrected. Perhaps the complexity is part of the reason that Bearnaise has become uncommon.
Here's a sauce that looks like your handlesake.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ike's Dirty Sauce
Categories: Condiment, Copycat, Sauces
Yield: 1-1/2 cups
Parsing the ingredients list I don't see anything that would make it "dirty".
MMMMM----------------------------BASE---------------------------------
1 c Mayonnaise
2 tb Dijon mustard
2 tb Honey
1 tb Sriracha; adjust to taste
1 tb Worcestershire sauce
1 tb Soy sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Smoked paprika
MMMMM-------------------ADDITIONAL SEASONINGS------------------------
Canola oil
Brown rice syrup
Apple cider vinegar
Soy protein
Sea salt
Mustard flour
Lemon juice
Garlic and herb seasoning
Cajun seasoning
As long as we're doing Cajun and Dirty ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings
1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapeños; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped
* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.
Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.
Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.
While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.
Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.
Brown them all over medium-high heat.
You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.
Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.
Turn off the heat and add the green onions. Toss once
more to combine and serve hot.
Serves 4.
From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.
Uncle Dirty Dave's Kitchen
MMMMM
... Shake a family tree, and some nuts are sure to fall out!
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