Brain Synapses and Recipes

My head hurts, so today, just some random synapses generated by random comments from yesterday’s post:

First, Deputy Dogge’s Box turtle…

Reminded me of this shot I have been saving of a place called “Blue Grotto” on Malta. Why on earth it’s not called “Turtle Island” is anybody’s guess.

And this post from pointman-doppelganger…

Made me reflect that somewhere Monica Lewinsky is kicking herself for having such low esteem and life’s goals.

And CoolBrew’s Orange wo-man bad meme…

reminded me of a Kayleigh McEnany v. Jen Psaki meme from a few days ago that I didn’t save and can’t find, but it was basically Jen as a Raggedy Ann and Kayleigh as, well, see for yourself:

And as a bonus round of short synapses based on yesterday’ discussions about various sauces - A-1, Heinz 57, Worcestershire, HP, Siracha, Pickapepper, etc., etc., – and in keeping with the ‘follow me for more recipes like this’ meme (h/t Some Rabbit) I offer up two very old sauce recipes from the kitchen of MOTUS that use one or the other of these sauces. 

First from the Great Steak Sauce Controversies: As a rule I dislike all steak sauces intensely but as with all good rules there is an exception – a sauce from a Grand Rapids restaurant that was served over London broil in the early 70’s. My sister obtained the “recipe” for me:

Holly’s Bistro London Broil Sauce

Melted butter, Heinz 57 Sauce, equal proportions: whisk Heinz 57 sauce into melted butter, drizzle generously over slices of London broil using your favorite recipe.

And lastly, a sauce recipe that you can use on oyster po’boys or anything else that strikes your fancey. It’s from Monahan’s Fish Market in Ann Arbor, a long time fishmonger that’s been selling pristine, pricey fish and sea critters way before Whole Foods was even a glint in your eye. They call it ‘remoulade’ but as anyone can clearly see it is definitely not, as it contains no mustard, creole or otherwise. Overlook that offense and you have a very tasty sauce that is particularly tasty served over chilled shrimp for a change of pace. I sometimes split the shrimp lengthwise, stir in enough sauce to enrobe them, sprinkle with chopped parsley and serve as appetizers with picks.

Monahan’s Remoulade Sauce

• 1/3 cup ketchup
• 1 1/2 t lemon juice
• 1/4 t paprika
• 1 t Jamaican Pickapeppa sauce (or to taste)
• 1/2 t tabasco
• 1 1/2 t Cajun seasoning
• 1/4 t cayenne
• 1/2 cup mayonnaise

Combine all ingredients in mixing bowl.

If you add a bit of chopped celery and/or red bell pepper it turns into a salad that can be served as a first course in a lettuce leaf or as a sandwich filling. Would make a nice Mardi Gras menu item.

So there you have it, two nearly 50 year old recipes for Throwback Thursday. You’re welcome.