Pairing this hot mustard sauce with the ginger dipping sauce is the perfect combo for creating a teppanyaki-style meal at home. The mustard sauce goes well with many other meats and veggies, too!
Sunday, July 11, 2010
This homemade version of cocktail sauce is great for crab or shrimp cocktail. I love the kick from the horseradish but if you don’t like spice you can reduce the amount of horseradish or omit it altogether.
Monday, June 21, 2010
This ranch dressing is better than store-bought versions and doesn’t contain MSG (which I recently discovered is in many commercially-produced varieties). I also love the fact that it is made using light sour cream instead of mayo.
Monday, May 3, 2010
Carne asada literally means “roasted meat” in Spanish and is typically a flank steak or skirt steak that is thinly cut and roasted or grilled. These carne asada tacos were the closest that we have come to replicating the tacos from one of our favorite Mexican restaurants. The corn tortillas were tender and pliable and the steak was tender and juicy.
Sunday, April 18, 2010
One of our favorite dips is a simple combination of homemade salsa and light sour cream. The sour cream tones down the spice and allows you to get a hint of heat without letting the spice overpower the other flavors. It is a flavorful dip for chips and veggies and also makes a creamy spread for sandwiches and burgers.
Sunday, April 18, 2010
One of our favorite Mexican restaurants makes a salsa out of chiles de Arbol, which has a different spice than the red salsas that you typically find at Mexican restaurants. After many incredible meals at this restaurant, we decided to try to make the chile de Arbol salsa at home. Our recipe is essentially our homemade salsa verde with the addition of chiles de Arbol. You can vary the spice level by adjusting the quantity of chiles.
Wednesday, April 7, 2010
This enchilada sauce is a cinch to make but it isn’t lacking in flavor. In a side-by-side taste test with a more in-depth and time-consuming sauce, my family chose this one as the favorite. I have given rough quantities of the spices that I use but I usually end up doctoring the sauce to taste.
Monday, April 5, 2010
The great thing about this vinaigrette is that you can adjust the ratio of the ingredients to season the dressing to your taste. I have found that it is best to start by adding small quantities of each ingredient because it is easier to add more of something than to “fix” it once you have added too much.
Friday, March 19, 2010
I have always been intimidated by making chicken stock (and chicken broth). After finally making it, however, I have realized how approachable it really is. There are many subtleties to making a good stock and I know I still have lots to learn by trial and error, but at its basic level, it is a simple process.
Friday, February 26, 2010
Mornay sauce is essentially Béchamel sauce with cheese and some seasonings. French sauces have a mystique about them and trying to make them has always seemed like a daunting task to me. However, I have recently discovered that at least the roux, béchamel and mornay sauces are surprisingly simple to make.
Tuesday, July 20, 2010
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