Great dipping sauce for shrimp or steak with rice.
- vinegar
“Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. Any leftover sauce keeps well in the refrigerator for three or four days.”
- extra virgin olive oil
- crushed red pepper flakes
- fine grain sea salt
- crushed red tomatoes
- zest of one lemon
Serve this with the fried dill pickles known as frickles, or with crab cakes.
The remoulade can be refrigerated in a tightly covered container for up to 1 week.
Makes about 2 cups
- low-fat mayonnnaise
- low-fat buttermilk
- smoked paprika
- dried oregano
- lime juice
- chipotle in adobo sauce
- chile flakes
- toasted ground cumin seeds
- dried oregano
“This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat.”
“This is a tangy, subtly spicy, delicious mutt of a barbecue sauce. On her show, Ina Garten explained that she had at one point tried to develop different sauces to complement different cuisines — from Asian to various Southern regions — but only when she mixed them all together in frustration did she find exactly her barbecue sauce nirvana. I couldn’t agree more. I make this all summer, freeze leftovers in one-cup servings, and sob when we run out. " – SmittenKitchen.Com
- tomato paste
- cider vinegar
- honey
- hoisin sauce
- chili powder
- ground cumin
- crushed red pepper flakes
- bay leaf
- Olive oil for cooking
- Salt to taste
- minced ginger
- chopped garlic
- dark brown sugar