I can now throw away the old recipe I had for making French dip sandwiches. You know the one. Beef, French onion soup, beef broth and beer and that’s it. This version takes that concept to new places. The combination of soy sauce, red wine vinegar and spices really gives these sandwiches a rich fantastic flavor. Of course the meat is fall apart tender, but it’s tasty through-and-through. And the dipping sauce? Straw-worthy.
I put fresh mozzarella slices on the bottom slices of bread before piling them high with the moist meat. The cheese helps keep the bread from getting too soggy. My rule with a messy sandwich has always been: once you pick it up, don’t set it down. Then you won’t have any ‘problems’.
This Buffalo wing sauce is a little tamer in the heat department, but still oh soooo good. This was Anita’s absolute favorite sauce. And her favorite wings of all time. Of all time! Man, that says a lot when you consider how many wings get eaten around here. I coated these wings first (ala Hooter’s wings) and then deep fried them. Tossed them in Torchbearer sauce and chowed down. And kept chowing. Oh, and don’t waste your time with those scrawny frozen uncooked wings that look like they came off crickets and not chickens. Get the big, fresh family packs.
Get you some of this sauce. You will not be sorry.
Who doesn’t love a batch of hot, crunchy, tasty fries? Not the kind that are deep-fried just once and have been sitting under a heat lamp for the better part of a day. Hot out of the fryer, after being twice-fried. Perfectly delicious.
The keys to great fries are: consistent sizes, rinsing, and double frying, making sure to let the fries cool down completely between frying. Yummy!
There are a lot of variations on pimento cheese. But what really sets this version apart from others is the addition of smoked paprika and celery seed. It takes a somewhat regular tasting salad to a whole new happy place.
Well, by-golly, this is darned good ketchup! Whether you’re trying to replace the store-bought version or just looking for a nice base recipe to start with for making your own special ketchup, this is it. I found the honey to really add a very nice sweetness, almost floral hint to the ketchup. I really liked that. And the celery seed also added a really nice twist. I love celery seed, I use it in a lot of sauces but mostly in meat rubs. Start with a little and see how you like the flavor before adding the full 1/4 teaspoon.
Now, it has been a long time since I had a McRib sandwich. Years. Decades, actually. But, boy did I eat a lot of them in my younger years. So I was happy to run across this copycat version that really brings back (food) memories.
These sandwiches come out very tender, and very tasty. The great taste is thanks to a fantastic sauce. The sauce is so good that I doubled the ingredients to make a bigger batch, enough to serve over boneless wings (awesome!) later. Even if you don’t make these sandwiches, make the sauce. It’s the boss. The addition of chipotle peppers to the sauce is what gives it that fantastic smokey flavor, with just a little kick. Real McRib sandwiches are also topped with chopped onion, which I omitted because I felt that there was enough onion in the sauce.
Add the onions and saute until soft, about 4 minutes.
Add the garlic and cook another minute.
Add remaining ingredients and stir.
Bring to a simmer and continue simmering until the sauce is thick, 15-20 minutes.
I prefer the sauce to be chunky, so I used the sauce as it was at this point. If you want a less chunky version, blend the sauce using an immersion blender or transfer (after cooling) to a blender to puree.
For the sandwiches
Preheat a large skillet or Griddler to medium-high heat.
Form the pork into thin rectangular patties that are the size of the buns. Season with salt.
Cook 3-5 minutes on one side then flip and cook until pork reaches 165 F.
Brush pork with sauce and flip. Brush other side with sauce. Cook another 2-3 minutes or until the sauce sets up.
Meanwhile, combine butter and garlic salt and brush onto insides of the rolls. Place rolls butter side up under broil for a minute or two to get a little brown.
Serve pork patties on rolls topped with dill pickle slices and onion, if using.
Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good.
Well, that version is good. This version is outstanding. Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever. If you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this shredded beef.
The beauty of hummus is that it is open to almost endless taste options. I’ve made roasted garlic and roasted red pepper hummus, for example. Both were easy to make, and had fairly classic flavors. This dill version is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.
I’m not sure I’d make ‘normal’ hummus again after tasting this. I used dried dill since I didn’t have fresh dill on hand, but if you do have the fresh stuff substitute a tablespoon of chopped dill for the dried. Or use more, if you’d like.
I love smoked turkey wings. They have an incredible flavor (and they smell so insanely good too). You can smoke your own, or grab a pack or two of already-smoked wings from your grocery store. In ours, the smoked turkey wings can be found near the smoked hocks in the meat department.
The smoked turkey adds just the right something to this soup. The soup could stand on its own without it, it’s just that good, but add in the turkey and oh yes, soup happiness! I made an extra big batch of this soup and froze some in single serve containers. It’s the perfect winter-time lunch.
Wow, these mushrooms are dangerous. I require some serious restraint around them. The beer batter is perfect. Light and crunchy, it’d work on anything from shrimp to green beans.
I liked dipping these in a tangy (with a bit of horseradish) remoulade from Louisiana Fish Fry products. Ranch dressing would work too, but the kick of the horseradish in the remoulade really made this something special.