Ben Collver wrote to Dave Drum <=-

Recipe by Vegan Planet by Robin Robertson

Robin is full of ... prunes. Holllandaise is a very simple sauce whilst Bearnaise is much more complex.

OK Uncle Dirty Dave, Robin stands corrected. Perhaps the complexity is part of the reason that Bearnaise has become uncommon.

Here's a sauce that looks like your handlesake.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ike's Dirty Sauce
Categories: Condiment, Copycat, Sauces
Yield: 1-1/2 cups

Parsing the ingredients list I don't see anything that would make it "dirty".

MMMMM----------------------------BASE---------------------------------
1 c Mayonnaise
2 tb Dijon mustard
2 tb Honey
1 tb Sriracha; adjust to taste
1 tb Worcestershire sauce
1 tb Soy sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Smoked paprika

MMMMM-------------------ADDITIONAL SEASONINGS------------------------
Canola oil
Brown rice syrup
Apple cider vinegar
Soy protein
Sea salt
Mustard flour
Lemon juice
Garlic and herb seasoning
Cajun seasoning

As long as we're doing Cajun and Dirty ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapeños; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

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Re: Dirty was:Roasted Caulifl
By: Dave Drum to Ben Collver on Sat Aug 02 2025 10:56:00

Title: Ike's Dirty Sauce

I guess it's the garlic and cajun seasoning that makes it dirty.

<https://www.sfgate.com/food/article/ 04-2021-Ikes-Sandwiches-San-Francisco-Shehadeh-16133675.php>

As long as we're doing Cajun and Dirty ....
Title: Dirty Dave's Dirty Rice

I'll see your Dirty Dave's Dirty Rise and raise you a Dirty Ernie's
Chowder Recipe...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Ernie's Pismo Beach Clam Chowder
Categories: Soups
Yield: 1 Batch

1 lb Bacon; thick sliced; diced
2 lg Yellow Lake Labish onions;
- diced
8 lg Oregon grown potatoes; cubed
36 Fresh razor clams;
- minced -OR-
8 cn Minced razor clams; drained,
- reserve juice
2 ts Salt
1 ts Pepper
1 c Butter
3/4 c Flour
6 c Milk
2 oz Dry sherry
1 Bay leaf
1 ts Thyme

Ernie achieved this magnificent chowder after much experimentation.
He has fond memories from childhood of carefree days on the Oregon
coast & big steaming bowls of a similar chowder prepared by his Aunt!

In cooking, as in maternity cases, it's always wise to have lots of
hot water. So Ernie says to put some on to boil. Then get out the
biggest pot you have because this is an 8 qt mix. Fry the bacon,
pepper, clams, & just enough boiling water to cover. Cook on very low
heat for 1 hour.

In separate pan, melt butter. Blend in flour until creamy. Continue
to stir & add clam nectar, whipping cream, milk, sherry, bay leaf &
thyme. Cook this over low heat also for 1 hour. At last minute,
combine two mixtures & serve. If the sauce gets lumpy, be sure to
strain as you pour.

Recipe by Ernie Miller

Recipe FROM: <https://archive.org/details/
ACollectionOfFavoriteRecipesSalemBoysClub>

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Ben Collver wrote to Dave Drum <=-

Title: Ike's Dirty Sauce

I guess it's the garlic and cajun seasoning that makes it dirty.

<https://www.sfgate.com/food/article/ 04-2021-Ikes-Sandwiches-San-Francisco-Shehadeh-16133675.php>

As long as we're doing Cajun and Dirty ....
Title: Dirty Dave's Dirty Rice

I'll see your Dirty Dave's Dirty Rise and raise you a Dirty Ernie's Chowder Recipe...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Ernie's Pismo Beach Clam Chowder
Categories: Soups
Yield: 1 Batch

I sued to subscribe to the recipies section from the Gay Bay Gazette.
Until they began eating from realms unknown and accessible only with psych-active substances. Bv)=

From one of the folks who get San Fran its nick-name:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Potato Surimi Salad
Categories: Salads, Eggs, Seafood, Vegetables, Potatoes
Yield: 6 Servings

1 1/2 lb Small red new potatoes;
- quartered
1 tb Olive oil
1 cl Garlic; pressed or minced
8 oz Flake-style surimi
2 lg Hard-cooked eggs; chopped
1/3 c Fine chopped celery
2 tb Sliced green onion
1 tb Diced red bell pepper or
- pimiento
1 tb Minced parsley
1/4 c Mayonnaise
1/4 c Plain yogurt
1 tb Prepared mustard
2 tb Chopped fresh dill
+=OR=+
1 ts Dried dill weed
1 tb Cider vinegar
1/4 ts Onion powder
1/8 ts Pepper

Recipe courtesy of the Surimi Seafood Education Center.

Toss the potatoes, oil and garlic in a 13 x 9-inch
roasting pan. Bake at 450ºF/230ºC until tender, about 20
minutes, stirring once. Let cool, then combine in a bowl
with the surimi, eggs, celery, green onion, red pepper and
parsley.

For the dressing, combine the remaining ingredients in
another bowl and stir well. Pour the dressing over the
potato mixture and stir gently. Cover and chill well.

Jay Harlow writing in the San Francisco Chronicle, 7-14-93

Posted by Stephen Ceideburg

Uncle Dirty Dave's Archives

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