A Little Personal History: There are so many Sweet and Sour dishes it’s hard to keep track. And they all use sweet and sour sauce. Why use store bought when it’s so easy to make your own tha Description: Categories: Sauce Servings: 2 cups Time: – Preparation: 5 minutes – Cooking: 20 minutes Equipment:
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A Little Personal History: I wanted to come up with a flavorful tomato based sauce for pasta that’s great on its own or with poultry or seafood added. Here’s what I came up with. Description: Categories: Sauce Servings: 4 Time: – Preparation: 10 minutes – Cooking: 30 minutes Equipment: Cutting board and knifes, grater,
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A Little Personal History: Wanted to come up with a sauce that works well with Salmon and Tuna steaks, either as a marinade and/or sauce for grilling, sautéing, or baking. Let me know what you think. Description: Categories: Marinade, Sauce Servings: 1 ½ cup – 4 Salmon or Tuna steaks Time: – Preparation: 10 minutes
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A Little Personal History: Whether on a salad, the “secret” sauce for a great burger, a great dip for fried fish or a necessary spread for an awesome Reuben, Thousand Island dressing is a sauce I always have on hand. Here’s my favorite recipe, including an optional hard boiled egg. Description: According to The Oxford Companion
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A Little Personal History: One of my favorite brunch dishes is Eggs Benedict. While you can get store bought packages of Hollandaise mix, I really like making the sauce from scratch, it’s always so much better. Here’s my personal favorite with a couple different ways to prepare it. Description: Hollandaise is a warm sauce of
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A Little Personal History: As a dipping sauce for most any fried or baked appetizer you can’t go wrong with honey mustard sauce. But that’s not all. Ham, sausage, chicken, pretzels, etc. all go well with this honey mustard sauce. Enjoy. Description: Categories: Sauce Servings: Table Text Time: – Preparation: 10 minutes – Refrigeration: 1
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A Little Personal History: If you like a spicy dipping sauce, even the mild variety, you’ve gotta know how to mix up some up when you need it. Here’s my go to favorite spicy dipping sauce. Description: Categories: Sauce Servings: 3 cups Time: – Preparation: 10 minutes – Refrigeration: 1 hour Equipment: Measuring cups and
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A Little Personal History: Making classic mayonnaise can be a challenge, even for the experienced. If your timings off a bit it often curdles, yet it does gets easier with practice. For this reason, my preferred method, when someone who’s never made it asked how … use a blender. Nevertheless, for those wishing to perfect
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A Little Personal History: Clarified butter smokes at a much higher heat. So, wether sauteing, stir-frying, grilling cheese sandwiches, frying eggs, etc. if you don’t want a smoky kitchen setting of the fire alarm; using clarified butter is the way to go. Description: Clarified butter is butter that has had the milk solids and water
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A Little Personal History: Spending a rainy afternoon making some of my homemade Worcestershire, ketchup, and chili sauce, it occurred to me, why not add a few more ingredients for some shrimp cocktail sauce. The rest is history. If you’re short on time or rather just the “standard fare” version, I’ve included one in “Tips, Notes
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