recipes | eats | travel

Lime-Dill Tartar Sauce

Here you go, hotsaucedaily (I shared it on the low-carb thread so I’m copy-pasting it here for you). -Love your nickname btw! :D

Oh! And a great ‘fish’ topper for your grilled/seared fish of choice is my Lime & dill tartar sauce:

Light mayo
Light sour cream
Fresh or dry dill (to taste)
2 limes juiced w/ zest Sugar OR Splenda (to taste)
Kosher salt
Diced sweet onion (adds a nice crunch and flavor)
Green Tobasco sauce (to taste)

If you don’t like Green Tobasco sauce (*gulp*) you can substitute horseradish…or keep it without either but I like a bit of a ‘kick’ and the green tobasco really makes that sauce stand up and sing.

Then…just mix and serve next to or on top of your fishies! =0)

Chex Mix Improved & Cheaper

Cheaper Chex Mix Recipe

We saved on this recipe by not having to buy 3 boxes of cereal, at over $3 per box… simply use Crispix cereal, you know, the 2-sided rice-corn variety. The wheat Chex burns anyway.

Plus, I doubled the seasoning… just go easy on the “seasoned salt”, even when doubling.

• 6 T butter
• 4 T Worchestershire Sauce
• 3 T seasoned salt (or less to taste)
• 1 1/2 t garlic powder
• 1 t onion powder
• 6 c pretzel sticks
• 2 c Crispix Cereal
• 2 c nuts (cashew/peanuts mix)

Fried Ravioli

1 package Frozen Celentano Cheese Ravioli, boiled just til ravioli separate.

Dredge in buttermilk, then Italian breadcrumbs seasoned with salt, pepper, Italian seasoning and crushed red pepper.

Freeze on waxed-paper covered baking sheet til solid.

Fry in pan with 1/2 inch canola oil. When done, add light coating of grated parmesan or parm/romano.

Serve with marinara. 2 parts spicy, one part regular (Harris Teeter brands Arribbiata, very spicy, and Marinara)

Chicken Fried Steak

We got a great deal on cubed (round) steak at our local Harris Teeter, and decided that this awesome comfort food recipe was just what we needed on this cold, damp, drizzly Eastern Shore weekend!

Ingredients:

• 4 cubed steaks (about 1 1/2 lb total weight), cut in half (creating 8 manageable pieces)
• Canola oil
• 1 cup buttermilk
• 1 cup flour
• 1/2 cup Italian bread crumbs
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning (Pampered Chef makes the best!)
• 1 1/2-2 cups milk for gravy (we use 1%)

• Mashed potatoes - whatever recipe works for you! We prefer Russets, with milk, salt, a dash of black pepper, and lotsa butter.

Blend the dry ingredients in a small baking dish.

Dip the steaks in the flour mix, coating well, then in the buttermilk (in a small baking dish). Shake off excess milk.

Dredge wet steaks in the flour mix again (using one hand for wet, one for dry), making sure steaks are well coated.

Place steaks on baking sheet that has been covered with waxed paper, then place in freezer for about 15 minutes.

In cast iron pan, add 1/2 inch canola oil, bringing to med-high heat. (Test with small piece of steak to insure proper heat). Cook steaks in small batches about 3 minutes per side, til golden brown and crispy, being careful not to burn. 

Place steaks in warm oven to maintain crisp exterior, about 200-225 degrees.

With drippings still in pan and temp reset to medium, add plain flour equal to the amount of oil in pan (usually about 1/4 cup), stirring and browning slightly to create a roux. Add milk in 1/4 cup increments, stirring constantly. Continue adding milk to desired consistancy, bringing to soft boil. Add salt and pepper to taste (LOTS of pepper is required if you want to kick it up a little). Simmer til “floury” taste is gone, then serve with steak and mashed potatoes. (Corn makes an excellent accompaniment to this meal).

Hubby, who had never had this incredible American/Southern/Comfort food meal, was very happy, and declared this a “must-do-again” recipe…….

I win!! 

Wing King's Buffalo Wing Recipe

Drew Cerza - Buffalo’s Wing King presents his recipe for Buffalo Wings

For 25 pieces:

• 2 T butter
• 1 T garlic
• 1/4 c onion
• 8 oz honey bbq sauce
• 8 oz chili sauce
• 1/2 c brown sugar
• 1/2 c honey
• 3 oz Franks Red Hot
• 2 oz bourbon
• 1 t ancho chili powder or chopped ancho pepper

 Original recipe is here: Bourbon Street Buffalo Wings on Food Network 

dinner wish list

here’s some recipes i wanna try for dinner:

• seafood paella , fried olives, white sangria with kiwi and apples
• pasta putenesca ala mario batelli
• lamb turkish kabobs from Splendid Table

Taco Seasoning II - Very Hot

2.16 lbs ground beef - 73/27

x8 original seasoning recipe

• 7 T chili powder
• 3 1/2 t. chili powder
• 1 T chipotle powder
• 1/2 t. chipotle powder
• 2 t. garlic powder
• 1 t. onion powder
• 2 t. crushed red pepper
• 2 t. oregano
• 4 t. paprika (3 t. smoked 1 t. sweet)
• 4 T cumin
• 2 t. cumin
• 3 t. sea salt

2 cups water

6 T seasoning

3/4 cup chopped onion

1 7oz. can, Herdez Salsa Verde

1/8 t. msg — secret ingredient! —->

Notes:

This batch is the hottest I’ve made yet.

Curry Beef Recipe

I don’t know if I have the patience for Curry or Curried dishes.

Beef cubes have been simmering for about 40 min now,
and they are still kinda tough and chewy.

But the spices… oh so fragrant.

We followed a recipe on the side of a jar of Patak’s Original Hot Curry Paste…
which called for simmering the beef for 50 min.  It’s only been about 45 min. 

In the end, this dish turned out to be awesome! 

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Taco Seasoning

1 T & 1/2 t chili powder

1/4 t garlic powder

1/4 t onion powder

1/4 t crushed red pepper

1/4 t dried oregano

1/2 t paprika

1 3/4 t ground cumin

1 1/4 t sea salt

1 1/4 t black pepper

yield = 8 1/4 teaspoons