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Margaret Pilgrim

Margaret Pilgrim

On 10/28/2019 at 6:16 PM, Kim Shook said:

two requests, please.  Do you share your crab Louis dressing recipe and what kind of sauce is on your wonderful looking meatballs?

 

Louis dressing, from the Gourmet Cookbook, 2004

1 cup mayo

1/4 cup ketchup-style chili sauce

1/4 cup minced scallions

2 Tablespoons minced green olives

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon bottled horseradish

Salt and pepper to taste

 

Meatball sauce...Hmmm...no rocket science here.    Probably just deglazed pan with splash of water, then a big splash of heavy cream, let reduce a bit.    If the meatballs weren't highly seasoned, would probably have sauteed a bit of onion or shallot or garlic before adding liquid.    I'm a very seat-of-the-pants cook.

 

Margaret Pilgrim

Margaret Pilgrim

On 10/28/2019 at 6:16 PM, Kim Shook said:

two requests, please.  Do you share your crab Louis dressing recipe and what kind of sauce is on your wonderful looking meatballs?

 

Louis dressing, from the Gourmet Cookbook, 2004

1 cup mayo

1/4 cup ketchup-style chili sauce

1/4 cup minced scallions

2 Tablespoons minced green onions

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon bottled horseradish

Salt and pepper to taste

 

Meatball sauce...Hmmm...no rocket science here.    Probably just deglazed pan with splash of water, then a big splash of heavy cream, let reduce a bit.    If the meatballs weren't highly seasoned, would probably have sauteed a bit of onion or shallot or garlic before adding liquid.    I'm a very seat-of-the-pants cook.

 

Margaret Pilgrim

Margaret Pilgrim

On 10/28/2019 at 6:16 PM, Kim Shook said:

two requests, please.  Do you share your crab Louis dressing recipe and what kind of sauce is on your wonderful looking meatballs?

 

Louis dressing, from the Gourmet Cookbook, 2004

1 cup mayo

1/4 cup ketchup-style chili sauce

1/4 cup minced scallions

2 Tablespoons minced green onions

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon bottled horseradish

Salt and pepper to taste

 

Meatball sauce...Hmmm...no rocket science here.    Probably just deglazed pan with splash of water, then a big splash of heavy cream, let reduce a bit.    If the meatballs weren't highly seasoned, would probably have sauteed a bit of onion or shallot before adding liquid.    I'm a very seat-of-the-pants cook.

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