Subj : Dirty was:Roasted Caulifl To : Ben Collver From : Dave Drum Date : Sat Aug 02 2025 10:56:00 -=> Ben Collver wrote to Dave Drum <=- BC> Recipe by Vegan Planet by Robin Robertson DD> Robin is full of ... prunes. Holllandaise is a very simple sauce whilst DD> Bearnaise is much more complex. BC> OK Uncle Dirty Dave, Robin stands corrected. Perhaps the complexity is BC> part of the reason that Bearnaise has become uncommon. BC> Here's a sauce that looks like your handlesake. BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Ike's Dirty Sauce BC> Categories: Condiment, Copycat, Sauces BC> Yield: 1-1/2 cups Parsing the ingredients list I don't see anything that would make it "dirty". BC> MMMMM----------------------------BASE--------------------------------- BC> 1 c Mayonnaise BC> 2 tb Dijon mustard BC> 2 tb Honey BC> 1 tb Sriracha; adjust to taste BC> 1 tb Worcestershire sauce BC> 1 tb Soy sauce BC> 1 ts Garlic powder BC> 1 ts Onion powder BC> 1 ts Smoked paprika BC> MMMMM-------------------ADDITIONAL SEASONINGS------------------------ BC> Canola oil BC> Brown rice syrup BC> Apple cider vinegar BC> Soy protein BC> Sea salt BC> Mustard flour BC> Lemon juice BC> Garlic and herb seasoning BC> 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! --- MultiMail/Win v0.52 * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219) .