If you are familiar with Ruth Reichl, you know that she knows food! This is from "The Gourmet Cookbook" I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks.
Ok! here is my secret recipe for shrimp sauce. I have had many request for it. This recipe is not only good for shrimp or other seafoods but is also good for most anything your heart desires. Some examples are... fried rice,a salad dressing for salads,egg rolls, raw vegetables and just plain old chips. Keep chilled up to 2weeks, best flavor is the next day after making.
My family loves it on everything. Hope you enjoy it as much as we do!
The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.
A Saskatchewan Roughrider recipe that never fails to please. Surprisingly this ketchup based sauce empties long before the other offerings and always an empty platter. So simple ... so good! I love this sauce using our Canadian Diva's Recipe#58094. Recipe courtesy of Tom Whitehouse. Use freshly prepared meatballs or prepared frozen. These can be made and ready to use at a moments notice!
Without the fat. From a recipe on A La Carte.
Note again zaar wants at least 2 ingredients. Drink the wine, reduce the vinegar, wine is optional.. hick. Why I posted this? The one I found required butter. You don't need it.
This is the sauce from my Reggae Wraps recipe. After several people asked me to post it separately I gave in. This sauce is great on just about anything but shoe leather! WONDERFUL on ASIAN cuisine, INDIAN dishes, just about anything that is grilled or spicy! Try this on tacos, burritos, grilled meats, seafood or veggies. Hope you enjoy it.