About once a month, I’ll innocently be driving down the street and my car will mysteriously pull itself into a McDonalds and I suddenly find myself eating a Filet-O-Fish Sandwich. I don’t get fries, so the guilt level is minimal.
I’ve been wanting to make my own Filet-O-Fish at home so picked up a package of Safeway frozen cod filets, only to open them up to find two inch thick odd shaped chunks of fish. Most certainly would’t work for a sandwich. So I pulled out my Marie Rose Sauce with Battered Cod recipe and simply served it over some greens that were tossed with lemon juice and olive oil.
Chicago Hot Dog Sauce in a bottle. My friend Rob over at Sticky Brand Sauces has done it again. This time he’s brought us an invention called ChiDawgo Sauce. Packed inside this bottle you’ll find every single ingredient to turn your hot dog into that famous Chicago-style flavor. Pickled sport peppers, yellow mustard, onions, bright green sweet pickle relish, dill pickle; tomato, and celery salt. But wait, what about the poppy seed bun? Aside from having to purchase truck load quantities from restaurant suppliers, we can’t find them here in Denver. So Rob has even added the poppy seeds into this bottle of bliss. Devilishly clever if you ask me!
Oh Chimi…churri’ve you been all my life? Flavorful with fresh parsley, hot with red pepper flakes, garlicky with garlic, exciting with red wine vinegar, zesty with lemon…I’m in love with Chimichurri sauce.
Cherry BBQ sauce. Hubs couldn’t quit talking about it.
A wonderful twist on traditional BBQ Sauce. It’s complicated in flavor. Savouring each bite, the palate sorts through a myriad of flavors as you start thinking about everything in sight that you could possibly drizzle this on. Tart, sweet, sticky AND savory, it would be a perfect pair with duck or pork. Our first introduction was on some cinnamon cured smoked chicken.
Before we go any further with these blue cheese hamburgers, I’d like to address the title of this recipe which I found in my Colorado Classique cookbook. It appeared without a hint of why it bears the namesake of this ranch.
No picture this time. Hats off to these talented food photographers who can make a piece of steak look appetizing. Photographing a piece of meat is like photographing a black dog. Ornery. Anyway, the meat is just the supporting actor in this case, the Onion Marmalade and Red Pepper Sauce the star.
So use your imagination here. On a white plate; the dark color of the steak, topped with the rich red color of the marmalade and red pepper sauce, next to a crisp green salad with a side of bite sized bright orange cantelope. Yum.
Wine Pairing: Pago De Los Cappelanes, Tinto 2003 Crianza. This is a Spanish wine, a blend of Tinto Fino and Cabernet Sauvignon. Or any raspberry rich red wine will work.
This is a delicious topper for any steak. I especially like it for grilled flank steak or skirt steak.