Sauces

Lita Sandwich

Taco Lita since 1967 The tacos at Taco Lita are not authentic Mexican tacos.  They are for gringos, but very good for what they are.  Taco Lita is all about their signature little packets of sauce, which is so addictive, I always bring a stash home to have with my homemade tacos. The Lita Sandwich, […]

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  August 1, 2014   1 comment

Benihana’s Magic Mustard Sauce

Benihana opened in 1964 on West 56th Street in New York City by 25-year-old Hiroaki “Rocky” Aoki. Japanese cuisine was unknown to the United States and the idea of having a chef prepare a meal at your table was completely unheard of. Aoki’s concept was for the meals to be theatrically prepared by a knife-wielding, […]

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  May 5, 2014   No comments

Shake Shack ShackBurger

Shake Shack originated as a hot dog cart in Manhattan in 2004 and has now grown to 21 locations across the United States with another 13 international locations. They are known for their shakes, fries, hot dogs and of course burgers.  The secret to the ShackBurger is the blend of sirloin, chuck and brisket beef. […]

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  February 14, 2014   No comments

Tonkatsu Sauce

Tonkatsu (豚カツ, とんかつ or トンカツ, pork cutlet), is a Japanese food which consists of a breaded, deep-fried pork cutlet. Tonkatsu originated in Japan in the 19th century.   I wrote about Pork Tonkatsu about 3 years ago that was served with store bought Tonkatsu sauce. I had a hankering for breaded pork and was out of the sauce, so I decided to make my own. [amd-zlrecipe-recipe:216]

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  September 17, 2013   No comments

Jalapeño Tartare Sauce

Today’s blog comes from Sharon, Brisbane, Australia. When I lived in Los Angeles, I used to love Trader Joe’s Tartare Sauce with Jalapeños – I think I have finally managed to copy their recipe. Here it is, served with Moreton Bay Bugs – these are found as you would expect in Moreton Bay here in […]

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  April 9, 2013   2 comments

Quick Marinara for Chicken Parmigiana

Guest blogger Jessica (Denver, CO) from Beauty Marks again. Sometimes nothing but chicken parmigiana will do for a grumpy child. Yes, you all know how to make breaded chicken cutlets, but what made this version great was the sauce. It only took about five minutes longer than opening a jar: Quick Marinara for Chicken Parmigiana […]

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  April 8, 2013   No comments

Apple Puffs with Vanilla Sauce

Rosh Hashanah is the “Head of the Year”–literally, the Jewish New Year.  Rosh Hashanah 2012 begins at sunset Sunday, September 16, and ends in the evening of Tuesday, September 18. One of the symbols most often associated with Rosh Hashanah is the apple. Throughout the Jewish world families are dipping apples in honey and reciting the special […]

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  September 14, 2012   No comments

Rib Eye with Bordelaise Sauce

Please proceed with caution! Flames are involved! Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter and shallots.  Traditionally, bordelaise sauce is served with grilled beef or steak. The term flambé [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambé means […]

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  September 2, 2012   No comments

Shrimp Lamaze

I found a stack of old Gourmet and Bon Appétit magazines from 1982 in a cupboard at my mother-in-law’s house.  Of course, I spent hours looking through them.  What struck me was that all the advertisements seemed to be shot through mist, all soft focus.  That’s probably because the photographer was smoking Merit cigarettes during he […]

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  May 22, 2012   1 comment