[MomwithHope]

Not crab related if you are interested in mortar and pestle read on.

I had been interested in them for quite a number of years. I've been watching the Almazan Kitchen youtubes for 5 years, since they started. Out of 500 videos (I have watched over 400)I see he uses a mortar and pestle - or molcajete - in maybe almost a third of them. I had also seen a recipe many years ago for chimichurri - a delicious fresh herb sauce that was said to make your grilled steak "taste like it was dragged through a garden". I tried making it once I think I used a blender. It was OK and kind of dropped it after that.

After watching so many of Almazan's videos I decided to get one, an 8" granite made by Imusa, less than 30.00 at walmart.com. I cleaned it properly with uncooked rice and a splash of water as I had read about and made my old standby salsa recipe. Just tomato, onion, garlic, salt, pepper, jalapeno, and cilantro. It tastes totally different than the chopped version flavor wise. Because everything is crushed the flavors are released and meld together. It was really impressive.

I also had watched a Gordon Ramsay youtube where he makes a skirt steak and chimichurri and he talks about the molcajete. My favorite is either flank or shirt steak. So yesterday I made my own chimichurri - garlic cloves, onion, salt, a tiny bit of sugar, pepper, a few sprigs of basil, some fresh thyme leaves, cilantro a handful, a handful of italian parsley,and spinach about 5 handfuls, one at a time. Mash after each ingredient, add a splash of lemon juice and some olive oil at the end. Amazing how all that in an 8" work bowl reduced to just a little over a cups worth. Flavor explosion and fresh and nutrient rich. Next on the list is guacamole.

[Liz]

Absolutely delicious Pommes Frites w/ Cajun Remoulade Sauce inspired by Cafe Orleans,
Disneyland. Simple to make at home and tastes just like the restaurant!

Ingredients 48 ounces Canola or Vegetable Oil 16 ounces frozen French Fries thin cut

Pommes Frites Seasoning 3 tablespoons grated Parm 3 tablespoons shredded Parm 2 teaspoons minced garlic 1/2 teaspoon Cajun Seasoning---Tony Chachere's brand tablespoon chopped fresh parsley 1/2 teaspoon kosher salt

Cajun Remoulade 1/2 cup Thousand Island Dressing 1/4 cup Mayonnaise don't use low-fat 1/2 teaspoon ea Worce, minced garlic 1/4 teaspoon ea Dijon mustard, Cajun Seasoning--- Tony Chachere's brand 1/2 teaspoon fresh lemon juice 1/4 teaspoon paprika 1/8 teaspoon ea k/salt, black pepper

Instructions

Place oil into a large 3-5 quart pot over medium heat with a deep frying/candy thermometer attached. Heat oil to 375 degrees F. Open French Fry bag and have a deep frying sieve ready to assist getting the French fries in and out of the oil. Have a large plate nearby lined with a paper towel to drain the French Fries alone with a large bowl to toss the French Fries with the Pommes Frites seasoning.

Pommes Frites seasoning, place both Parmesan cheeses, garlic, Cajun seasoning, parsley and salt into a medium bowl. Stir to combine and set aside.

Prepare the Cajun Remoulade while oil is coming up to temperature. Stir to combine ing. Place into a serving dish that will be used to dip the Pommes Frites in.

When oil has come up to temperature, carefully place fries into oil, in 2 batches. Use sieve to stir French fries while they cook. Cook fries for 3-4 minutes, until crisp and starting to turn golden brown. Carefully remove fries with sieve directly onto the paper towel lined plate. Let drain for 30 seconds then transfer to the large bowl. Immediately toss cheese mixture over fries and stir to coat.

Transfer Pommes Frites to server lined with parchment. Serve with Cajun Remoulade.