A solution in search of a problem - need help

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big dude

Sous Chef
Joined
Feb 26, 2008
Messages
617
Location
Greenback, Tn
After the recent discussion and pics regarding Cajun Power products, I decided to try some of them. I'm confident I know what to do with the gumbo and etouffe bases and supremely confident I know how to handle the bloody mary mix. :D :D However, I also got some garlic sauce and don't have a clue. :? Could those of you with experience tell me how to get the best use from it - for both LLa and other cooking styles if you have them.
Thanks much.
 
Well Big dude, funny you mention the garlic sauce. I am eating a rib eye at work and dipping the pieces in the garlic sauce right now. It is killer to say the least. I put it on hamburgers before too.. Look on the front of the bottle for more ideas!!! Enjoy!!! :D
 
I agree with Sapo and Bruce, I look at it as a cross between a condiment and hot sauce and here in La. the two aren't the same. you can use it in cooking or add it to ketchup to spice it up or just be creative.
 
On Tator salid, deviled eggs, crackers & cheese, fried baloney...
Hell even a P&J sandwich.

+ what they said above
 
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