Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.
This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.
This may seem an unlikely combination, but trust me, for those moments when you're not sure if it's dinner or breakfast that you want, this satisfies completely. Waffles stand in here in place of biscuits--soak up all the buttery, syrupy goodness that is drizzled over crisp-fried chicken. This recipe is based on a killer version of chicken and waffles that is served at Emeril's Restaurant in New Orleans.
Prep Time: 30 minutes
Total Time: 1 1/2 hours plus 4 hours to overnight for marinating the chicken
This recipe is adapted from the traditional Moroccan mint tea, where green tea is used instead of black, but still with an abundance of fresh spearmint. It is delicious served over ice, but you can also enjoy it warm too at other times of the year.