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Recipe: Skinny Vinaigrette
Skinny Vinaigrette Mix up just the vinegar and dry ingredients, then add oil to taste when you dress your salad. Makes much more sense. Ingredients: 1 c good wine vinegar 3 t sugar 2 t Kosher salt 1 t...
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Recipe: Funny Bryan’s Texas BBQ Sauce
It ain’t Sonny’s, but it’s in the ballpark. And it’s super easy to make. If you’re going to sauce your meat, this is as good a choice as any. Adapted from this but don’t follow their advice on mopping...
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Recipe: Thai Plum Sauce
Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume) Serve as a dipping saue with Thai BBQ Chicken. Ingredients: 4 umeboshi (pickled plums), pitted and chopped 3/4 c...
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Recipe: pickled Onion a la Mexicana
Pickled Onions a la Mexicana Adapted from Elizabeth Lambert Ortiz’ “The Complete Book of Mexican Cooking”, a Bantam paperback published in 1968. Ingredients: 1 onion, peeled and sliced very thin Salted...
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Recipe: Nam Pla Prik Manao Kratiem (Thai Crack Sauce)
I made this with all green chiles; green and red combo would have looked more interesting. This recipe makes the incredibly addictive Thai sauce that is in many restaurants but kept away from farangs...
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Recipe: Carrot Pickle for Dave Chang
I found this recipe on chow.com originally, but it was way too sweet. After adjusting the ingredients I discovered it was the same pickling proportion used by David Chang in the Momofuku cookbook. If...
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Recipe: Easy Kosher-Style Pickles
This pickle is fully developed and needs to be eaten right now. These are darn close to Guss’s in my opinion. All you need is cucumbers, water, salt, garlic and patience. Ingredients: A pound or more...
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Recipe: Buttermilk Blue Cheese Dressing
Buttermilk Blue Cheese Dressing atop The WedgeAfter experimenting with a number of blends, this one had me lapping my plate like a hungry kitten. Sturdy enough to hold its own as a salad dressing,...
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Recipe: Homemade Teriyaki Sauce
Homemade Teriyaki Sauce Got mirin? If you’ve dallied with Japanese cooking the answer is yes. Here’s a useful way to apply that half-bottle moldering on the back shelf of the pantry. If you have to buy...
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Recipe: New York hot dog relish
New York style onion-and-tomato hot dog relishThis is my take on the onion and tomato relish served with Sabrett’s and other “dirty water” hot dogs by vendors on the streets of New York. It’s sweet and...
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Recipe: Vietnamese Pickled Daikon (Do Chua)
Do Chua (Vietnamese pickled radish) This is the crunchy condiment found in bahn mi. It’s supposed to be an equal amount of carrots and radish, but carrots are hard to shred so I use just enough for...
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Recipe: Salvadorean-style Curtido
Salvadorean-style curtido. I used very dark carrots which give it a pinkish color.This is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). It’s a bit intense to...
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Recipe: Red Boat Onions
Red Boat Onions (the green fleck is a bit of mint) Delicious accompaniment to burgers or almost anything savory. Takes just minutes and a couple simple ingredients to add a new level of complexity and...
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Recipe: Mystery Creek Ranch Dressing
Nobody will know it’s not Hidden Valley unless you spill the beans Like the best selling brand, but with 30 calories per serving compared to 140 for Hidden Valley. Which means you can dip veggies all...
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Recipe: Pickled Beets
Pickled Beets I followed the recipe in Food in Jars, which is an excellent source of canning advice, but reduced the sugar content significantly. These are nice with arugula or green lettuce, blue...
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Recipe: Mexican-Style Pickled Vegetables (Escabeche)
Escabeche heavy on the carrots (because I had a lot of carrots) In better California burrito places you always find a container of escabeche alongside the various salsas. Jalapeños and other vegetables...
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Recipe: Quick Pickled Onions
On the top of these fresh pickled onions is a 12 oz wide mouth jar filled with water; once they’ve wilted a bit I will transfer them to said jar and refrigerate. Why put regular onions on your burger...
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Recipe: Pickled Mustard Seeds
Pickled Mustard Seeds Pickled mustard seeds have a pop when you bite into them and add a welcome tang in pretty much any application where you’d use regular mustard. Try a spoonful over a griddled pork...
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Recipe: Sour Mustard
I took the opportunity for a taste test of Gulden’s vs. the house brand at Price Chopper. Gulden’s wins for spiciness, but not by much. I prefer deli-style spicy brown mustard to Dijon as a condiment...
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Recipe: Sticky Spicy Korean Marinade for Spareribs or Whatever
Farmer style spare ribs with sticky spicy Korean style marinade Da-yum! I do believe this addictive stuff is better than KFC. Same wonderful flavor profile of heat+sweet+spice but more of all. I was...
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