I like to use the sauce as a marinade for pork, chicken, beef, or pan fired tofu. I’ve also simply poured it over my cooked protein and rice when rushed for time. If I have extra sauce, I eat it over wilted greens and steamed vegetables. Really, there’s nothing this Korean sauce can’t do. (more…)
Sweet potato fries are no joke, at least not in my book. They’re the perfect combination of sweet and salty. They’re good fried, but I actually like mine better baked.
Best of all, sweet potatoes are good for you! They’re a great source of vitamins A, C, and B6. They contain complex carbohydrates and are high in fiber.
Another reason I enjoy them so much (and you can probably guess the reason) is because of all the fabulous sweet potato dipping options. I have a few of my own favorites, but I took to the web to see how others dip their sp fries.
After some not-so-scientific research, these are the ways that most of us dip our sweet potato fries. If I missed a dipping option, please share in the comments. I’d love to know how you dip your sweet potato fries. (more…)
Steak sauce shouldn’t be too complicated or take too much time. The focus should always be on the centrepiece of the meal, the steak. (more…)
One of the advantages of having a blog is the chance to work with brands and the chance to attend fun events. I enjoy the events most of all, especially if that event includes bacon! This last weekend I attended the mother of all bacon events – The Denver Bacon Takedown, sponsored by Hormel® Black Label® bacon and hosted by Matt Timms.
In addition to eating BACON for two hours straight, the biggest highlight was forcing my friend Michele to put her head through a bacon poster. It seriously doesn’t get any better.
I’ll never forget the day my mom brought home this simple but sensational marinade recipe from work. I remember biting into the steak tips she had grilled up and being struck by something so original and delicious that I demanded the recipe instantly. Well, it couldn’t be easier to remember. (more…)
I’ve had my fair share of failures. Like the time I cut my finger with a hand blender. Or the time I could’ve killed my husband with pork meatballs and red sauce. And then there was the time I used steak rub instead of pepper. Oh, memories.
This post is about the time I tried to make a Béarnaise sauce, but ended up with melted butter instead.
Hmmm. I guess when I put it that way it really wasn’t a failure at all. Who doesn’t love melty butter? Especially when you add some herbs and drizzle it over a steak and a baked potato. (more…)
Help me welcome my husband, Jason, today. This isn’t his first time writing for the Saucy Dipper, but it is one of the best things he’s made yet.
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Here’s a nice little beer cheese bread recipe I stole from Alton Brown of Good Eats (see the original recipe). Here’s how I made it, some photos, and some other notes.
A couple of items:
First, I went off book a little and substituted 1/2 teaspoon of dry dill for 1 tsp of fresh dill. This may have dried things out a bit.
Second, I used Belgian Ale. It has a pretty strong flavor to begin with, and then mixing it into cheese bread takes that flavor to another level – this bread tastes a lot like beer. If you want a milder, more bread flavor, I’d suggest using a mild light beer. (more…)
