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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A Little Personal History: I use ketchup so often yet hate the idea of preservatives, artificial flavors, colors, etc. Ergo, it was time to make my own. Here’s the end result and I’ll never go back to store bought again 😉 Description: Ketchup, sometimes known as catsup or, in Australia/New Zealand, tomato sauce. It contains
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A Little Personal History What can I say, never lose your mojo and always have you mojo ready 🙂 Description: Mojo originated in the Canary Islands, where the main varieties are red mojo (mojo rojo) and green mojo (mojo verde). Other countries have recipes similar to mojo, where acid ingredients such as vinegar, lemon, orange
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A Little Personal History I love a good chili sauce with egg rolls, and many other thai appetizers for dipping. And here’s may favorite chili sauce recipe. Description: Chili sauce can be used as a dipping sauce, cooking glaze[4] and marinade.[5] Sweet chili sauce is used in Thai cuisine,[6] and is also sometimes used in
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A Little Personal History: Most times when stock is called for it’s beef or Chicken stock. However, vegetable stock is great for dishes that already have a lot of vegetables in them. It’s also makes a great turkey marinade. Here’s my favorite recipe. Description: Category: Stock Servings: 1 gallon Time: Preparation Time: 20 minutes Cooking
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A Little Personal History: I’ve always been challenged to figure out the benefits between stock and broth. In the end, stock is richer and more flavorful. Other than perhaps chicken soup, that’s what I want in my recipes that ask for either. In the event I want to make soup, I’ll just add a little
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A Little Personal History: A staple I keep in frozen glass jars till needed. The list is too long how many times my dishes call for beef stock or broth. Description: It is essential that every cook know how to make a good stock or broth. It takes a lot of time, so plan ahead.
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