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, […]
Continue ReadingBenihana’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, […]
Continue ReadingShake 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. […]
Continue ReadingTonkatsu 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]
Continue ReadingSpicy Southwest BBQ Sauce
This BBQ sauce should spice up your 4th of July celebrations! [amd-zlrecipe-recipe:274]
Continue ReadingJalapeño 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 […]
Continue ReadingQuick 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 […]
Continue ReadingApple 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 […]
Continue ReadingRib 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 […]
Continue ReadingShrimp 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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