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On her hotel menu, Martina Hilldorfer serves Mahi Mahi with Nori Roll and Volcano Remoulade. "But how could the Pittsburgh cook use the remoulade recipe?" we asked her. "It's good with grilled chicken or fish," she replied. "It makes a wonderful accompaniment to the barbecue, or even with a chipped ham sandwich. Try it!"

2 shallots, minced
1 tablespoon garlic, minced
4 tablespoons Cajun spice blend
1/2 teaspoon curry powder
4 teaspoon capers
2 teaspoons sweet pickle relish
1 teaspoon oil
1 cup mayonnaise

Saute the shallots and garlic in oil, add the Cajun spice and curry, and stir for 1 minute. Remove from heat, add relish and capers; let cool. Add mayonnaise and let the flavors blend for at least 1 hour.

Thursday, April 18, 2002