Refried Beans

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.

Louis Dressing

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.

Cocktail Sauce

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 …

Chipotle Mayo

A spicy, delicious condiment that makes things pop!

Pickled Red Onion

A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.

Sausage Dressing—with some tricks!

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 …

Russian Dressing

For venison Reubens, etc. Less “meh” than Thousand Island.

Roasted Ghost hot sauce

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.