The tarragon thread reminded me of a great use....Tarter Sauce!! It
tastes great.

1 c mayo
3 shallots, fine dice
dill pickles, fine dice
olives, fine dice
1 tb tarragon, minced
Tabasco, to taste
splash of vinegar

All ingredients are added to taste.

And that inspired:

http://i40.tinypic.com/1zf38mr.jpg



Bon Appetit!

Mr. Bill wrote:

> The tarragon thread reminded me of a great use....Tarter Sauce!! It
> tastes great.
>
> 1 c mayo
> 3 shallots, fine dice
> dill pickles, fine dice
> olives, fine dice
> 1 tb tarragon, minced
> Tabasco, to taste
> splash of vinegar
>
> All ingredients are added to taste.

I'll have to try that sometime. But the correct spelling is "tartar."



> And that inspired:
>
> http://i40.tinypic.com/1zf38mr.jpg

Tomatoes & Fresh Mozzarella

Crab Cakes w/ Tarter [sic] Sauce
Red Cabbage and Carrot Slaw

Blueberry Tart w/ Vanilla Gelato


Were the tomatoes grown in Chile, or Bolivia? And could you tell that they
had been treated with ethylene gas to make them red, or was it undetectable
to you?

Bob

"Bob Terwilliger" > wrote in message
...
> Mr. Bill wrote:
>
>> The tarragon thread reminded me of a great use....Tarter Sauce!! It
>> tastes great.
>>
>> 1 c mayo
>> 3 shallots, fine dice
>> dill pickles, fine dice
>> olives, fine dice
>> 1 tb tarragon, minced
>> Tabasco, to taste
>> splash of vinegar
>>
>> All ingredients are added to taste.
>
> I'll have to try that sometime. But the correct spelling is "tartar."
>
Depends upon where you live!
Outside the US it's tartare.

On Mar 14, 8:06*am, "boulanger" > wrote:
> "Bob Terwilliger" > wrote in message
>
> ...
>
> > Mr. Bill wrote:
>
> >> The tarragon thread reminded me of a great use....Tarter Sauce!! * It
> >> tastes great.
>
> >> 1 c mayo
> >> 3 shallots, fine dice
> >> dill pickles, fine dice
> >> olives, fine dice
> >> 1 tb tarragon, minced
> >> Tabasco, to taste
> >> splash of vinegar
>
> >> All ingredients are added to taste.
>
> > I'll have to try that sometime. But the correct spelling is "tartar."
>
> Depends upon where you live!
> Outside the US it's tartare.

Only if it is fish or meat and it is raw.
Lynn in Fargo

Lynn wrote:

>> I'll have to try that sometime. But the correct spelling is "tartar."
>
> Depends upon where you live!
> Outside the US it's tartare.
>
> Only if it is fish or meat and it is raw.

No, boulanger is right. Both spellings are considered correct in the USA,
with "tartare" being the original spelling and "tartar" being a variation.
But Mr. Bill's spelling, "tarter sauce," is just wrong, unless he's
referring to a comparison of tartness, with one sauce being more tart than
the other.

Bob

On Mar 14, 9:10*pm, "Bob Terwilliger" >
wrote:
> Lynn wrote:
> >> I'll have to try that sometime. But the correct spelling is "tartar."
>
> > Depends upon where you live!
> > Outside the US it's tartare.
>
> > Only if it is fish or meat and it is raw.
>
> No, boulanger is right. Both spellings are considered correct in the USA,
> with "tartare" being the original spelling and "tartar" being a variation..
> But Mr. Bill's spelling, "tarter sauce," is just wrong, unless he's
> referring to a comparison of tartness, with one sauce being more tart than
> the other.
>
> Bob

OK I'll settle for that ;-)
Lynn in Fargo

boulanger wrote:

>>> The tarragon thread reminded me of a great use....Tarter Sauce!! It
>>> tastes great.
>>>
>>> 1 c mayo
>>> 3 shallots, fine dice
>>> dill pickles, fine dice
>>> olives, fine dice
>>> 1 tb tarragon, minced
>>> Tabasco, to taste
>>> splash of vinegar
>>>
>>> All ingredients are added to taste.
>>
>> I'll have to try that sometime. But the correct spelling is "tartar."
>>
> Depends upon where you live!
> Outside the US it's tartare.


You are correct. Even *in* the U.S. "tartare" is an accepted spelling.

Bob

In article >,
Mr. Bill > wrote:

> The tarragon thread reminded me of a great use....Tarter Sauce!! It
> tastes great.
>
> 1 c mayo
> 3 shallots, fine dice
> dill pickles, fine dice
> olives, fine dice
> 1 tb tarragon, minced
> Tabasco, to taste
> splash of vinegar
>
> All ingredients are added to taste.
>
> And that inspired:
>
> http://i40.tinypic.com/1zf38mr.jpg
>
>
>
> Bon Appetit!

That sounds really good. :-) I'd have to cook the shallots tho'. I
cannot stand any kind of onions raw...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On 13 Mar 2009 13:49:36 GMT, "Michael \"Dog3\""
> wrote:

>Ya got a recipe for the
>crabcakes? If you're willing to share it, I would love to have it.

The only one I have ever enjoyed is Ina Garten's. This goes back
about ten years. If nice bell peppers are not available, I have
eliminated them or substituted green peppers. After cooling the
saute, I add three or four tablespoons of pimento for color.

@@@@@ Now You're Cooking! Export Format

Crab Cakes-Garten

seafood

2 tb unsalted butter
2 tb olive oil
3/4 c red onion; diced
1 1/2 c celery; fine dice
1/2 c red bell pepper; fine dice
1/2 c yellow bell pepper; fine dice
1/4 c parsley; minced
1 tb capers; drained
1/4 ts Tabasco sauce
1/2 ts worcestershire sauce
1 1/2 ts Old Bay Seasoning
1/2 ts kosher salt
1/2 ts black pepper; fresh grind
1/2 lb lump crabmeat
1/2 c plain dry bread crumbs
1/2 c mayonnaise
2 ts dijon mustard
2 xl eggs; lightly beaten
4 tablespoons unsalted butter
1/4 c olive oil

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red
and
yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire
sauce, crab boil seasoning, salt, and pepper in a large saute pan over
medium-low heat and cook until the vegetables are soft, approximately
15 to
20 minutes. Cool to room temperature.

In a large bowl, break the lump crabmeat into small pieces and toss
with
the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked
mixture and
mix well. Cover and chill in the refrigerator for 30 minutes. Shape
into
bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large
saute
pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until
browned. Drain on paper towels; keep them warm in a 250 degree oven
and
serve hot.

Notes: Ina Garten 1999

Yield: 4 servings


** Exported from Now You're Cooking! v5.84 **