1 small bottle Cattleman’s Carolina style tangy BBQ sauce 1 c. catsup 1/2 c. cider vinegar 1/4 c. worcestershire sauce 4 oz. block Guava paste, cubed 6 oz. Passion Fruit puree 2 Tbsp dry mustard 4 Tbsp Maggi chicken bouillon powder juice of 2 limes 1 Tbsp salt 1/2 tsp cayenne 1 tsp red […]
This is so easy it’s ridiculous. Don’t omit the salt and pepper.
2 bags fresh cranberries 1 cup sugar Zest of 1 big orange Juice of 2 oranges 2 pinches of coarse sea salt or 1 big pinch of kosher salt 1/4 tsp fresh ground black pepper 1/2 c. walnuts, toasted and chopped
Another great dish that’s a staple in New Orleans is shrimp rémoulade. Every restaurant has its own take on this spicy sauce. Some add anchovies, capers, olives, chopped dill pickle – you can add whatever you want. This is one of my favorites, from Commander’s Palace. It’s traditionally served as a dressing over jumbo shrimp, […]
Pesto is one of those basic Italian sauces that is exciting to the palate. It can be made with basil, cilantro, even parsley and dill. Most recipes use toasted pine nuts; I prefer lightly toasted raw almonds. I think they have a better texture. It’s all a matter of taste, really. Here’s my version. Enjoy!
My brother Bob has given me some of my favorite recipes through the years. He and his wife Janet are both great cooks and have taught me so many things, from making hollandaise sauce to Caesar salad to Christmas tenderloin… the list goes on and on. Here’s his Salsa recipe:
8-10 Roma […]