Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.
This is the dressing for a traditional “Crab Louie” salad (best with Dungeness), or it’s weaker cousin the “Shrimp Louie”.
A proper Louie dressing has a background of horseradish and onion. Many versions are instead based on pickle relish. They are abominations, an insult to the Louie. It’s like comparing Russian dressing to Thousand Island.
It breaks my heart that some top-quality restaurants no longer serve shellfish meat like shrimp and crab accompanied by this traditional American dipping sauce. Now it comes with something that looks like it was generated by an app designed to impress foodies. In V1 it Read More …
Another fine addition to taco night.
A spicy, delicious condiment that makes things pop!
A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.
This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference: Use poultry fat instead of butter. Reserve a third of the celery raw until final mix before the oven step (adds crunch). Instead of browning the sausage crumbled, form it Read More …
For venison Reubens, etc. Less “meh” than Thousand Island.
Ideas for things to put out on taco night.
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.