Cruddy Little Kitchen

 Remoulade, a sauce recipe 1 tsp minced yellow onion 1/2 tsp minced capers 1/4 tsp La Costena brand Chipotle pepper, minced 1 pinch dried parsley flakes (1/2 tsp) 1 pinch Cajun seasoning (Zatarains, 1/2 tsp) Generous Dash All-Purpose Seasoning (like McCormick Perfect Pinch) 1/2 cup mayonnaise Dollop brown mustard 1 tsp lemon juice 1/2 tsp adobo sauce (from the La Costena can) Combine ingredients and chill. The smokiness of the La Costena adobo sauce is absolutely necessary. My son worked at a barbecue restaurant for several years, and the best thing he brought home from the experience was a working remoulade recipe. I used to buy it in a jar -- it does not compare to the homemade version. And I had to work pretty hard to cut a restaurant-size recipe down to something manageable for the home cook. Remoulade is delicious with fish, chicken, and fried goodies like tater tots and fried okra, and divine with fried green tomatoes. Divine, like, people could worship this combination.  Remoula

 Easy Zesty Broccoli Fresh broccoli, leaves removed, stalk intact Lemon , and zester Balsamic vinegar Steam the broccoli so that it's still crisp-tender, about 11 minutes in a steamer. Cut the florets from the stem. Using a zester, sprinkle fresh lemon zest over a serving of broccoli florets. Follow up with sprinkles of balsamic vinegar. This is my best broccoli recipe. It's simple and healthy and absolutely delicious. You don't need salt or butter. You don't have to mince a clove of garlic (which makes your hands stink) or dice an onion (which makes you cry). Just steam some broccoli, zest some lemon rind over it, add a dab of balsamic vinegar, and bam, you're done, that's your green vegetable at the very height of its flavor and nutrition zenith. Please try it and let me know what you think. I know this recipe absolutely rocked my world when I found it about 12 or 13 years ago. I can get tired of it, but it takes work. Then I make savory steamed broccoli, and

 Mama's Pot Roast recipe, kinda tweaked a little  3 lb. rump roast  Salt and pepper   Plain flour  1 envelope onion soup mix  A few dashes of Worcestershire sauce or red wine vinegar  Chicken stock  Water   Potatoes, peeled and cut into chunks  Salt, pepper, and flour a roast. Heat a deep skillet with a lid, or a Dutch oven with a lid, to medium hot. Add a bit of vegetable oil and brown the roast on all sides. (By the time you finish browning it, the skillet might be smoking a bit, so remove it from heat.)  Lift the roast from the skillet and prepare it for long-term cooking – you’re going to want the roast to spend half of its time with the fat side next to the heat. Pour a cup of chicken stock and a half cup of water into the skillet. Put the roast back in the heat, making sure the fat side is down. Sprinkle the half-envelope of dry onion soup mix all over the roast and around the perimeter of the pan. Sprinkle a few dashes of Worcestershire sauce over the roast and around the sk