185. Tomato Barbecue Sauce p.479
There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]
182. Georgian Salsa p.896
The recipe
I know next to nothing about the republic of Georgia, but this salsa has me pricing out flights. This salsa, and the stew I added it to are probably the most memorable things I’ve eaten this year. None of the ingredients used in the dish are particularly exotic, but the flavour is unlike anything [...]
134. Mayonnaise p.886
Surprisingly there’s no recipe on Epicurious for plain old mayonnaise.
This is The Book’s basic mayonnaise recipe, there are 7 other dressed up mayonnaises which use this recipe as a starting point, so I’ll be making it a bunch of times. As with most of the basic recipes in the book, it’s solid, but not exciting. [...]
131. Pesto p.889
The recipe
I’m so happy I made this pesto. I went up to the market, and paid a nice lady twelve dollars for an enormous bucket full of perfectly fresh and amazingly fragrant basil. I got my bounty home and I was ready to go into industrial pesto production mode. Unfortunately I’d forgotten that a bushel [...]
106. Whipped Horseradish Cream p.893
Unfortunately there’s no recipe online for this one.
Beef and horseradish is one of those great combinations, the fiery sinus clearing slap-in-the-face of horseradish works really well with the succulent richness of beef. It’s not much good with other meats, but beef and horseradish is a love story for the ages. In this preparation horseradish is [...]
105. Stilton Sauce p.884
No recipe this time
A blue cheese sauce is a classic pairing for a roast tenderloin. This was my favorite of the three sauces I served on this particular evening, but I had trouble remembering anything about it. I incorrectly identified it as a béarnaise sauce in yesterday’s post. I think that says a lot about [...]
