Eggs, garden tomatoes, arugula and cloaked in a light mayonnaise sauce…what could be better to start off a meal? Or for lunch, with good bread? I was reminded of this bistro favorite, in an article in The New Yorker, and I’m so very glad it nudged my memory. This is a delicious way to kick off a summer meal, when the tomatoes are prime and the temperature peaks. Continue reading
Oeufs Mayonnaise (Eggs Cloaked in “Almost Homemade” Mayonnaise)
16 Thursday Aug 2018
Posted in Appetizers, Eggs, Gluten Free, Make Ahead, mayonnaise, Salads
It’s time to fess up. I do love ribs. The Goddess likes to gnaw on bones…it’s a thing. And she prefers her ribs to be slow-roasted in the oven, not on the grill. You knew she was unorthodox, but the ribs don’t dry out in the oven. You can control the moisture and well, they’re just better. And dry rub is the secret to great ribs. 
Since so many of us grill more over the summer, I thought I would just pass this “custom” BBQ sauce along to you. This is one of those recipes that is ever-changing. It is intended to be personalized to your flavor preferences, but no matter what, it’s just a great sauce to make ahead or at a moments notice. 
We just finished exploring the Art Fair in Boca Raton, and we were hungry. So we checked out “BBQ near me”—isn’t technology great? Anyway, less than a mile away was “Mississippi Sweets BBQ Co”. Thanks, Siri…what a find. 
This is one of those sauces that is as good with pork, as it is with chicken and it’s equally delicious with salmon or shrimp. Okay…so it’s good on pretty much anything. I haven’t tried it on a burger, but I think on a pork burger it could be stupendous. 
Marcella Hazan was to Italian cuisine, what Julia Child was to American gastronomy. They were both geniuses. Both were practical, too. They reveled in peasant food, and the clear flavors of simple ingredients. This is based Marcella’s simple, tomato sauce…with a couple of small changes, of course! 
It’s almost summer, and a New England Shrimp Boil might just be on your menu. And you must have butter with that. Clarified butter, to be certain. This is clarified butter, but with some damn fine additions. 
Have you noticed I’ve been on an aïoli roll recently? Yeah. I love mayonnaise, which is what an aïoli really is. And, I absolutely adore flavored mayonnaise. This particular aïoli is rich, creamy and well-balanced. It’s truly delightful schmeared on 
Glazes can make a piece of meat or poultry. Since we’re looking at Easter (and this may work for a Passover lamb, too), I thought I might pass on a couple of simple glaze options for ham, pork or lamb. Truth be told, these could work well with turkey, too, but you’re on own, as I haven’t tried that…yet! 
This stuff is unbelievably delicious. Spoon-over-the-sink kind of delicious. The simplicity of the mixture just doesn’t jive with the amount of flavor you experience. It’s a perfect foil for steak, grilled chicken or pork or salmon. Or an Asian-inspired Sloppy Joe! You have to make this sauce. 