This is a very good recipe, been making a similar egg salad for years and it has always tasted great. This one tastes just as good, but has a fresher taste. My version I use 1/2 teaspoon Capers chopped in the food processor (strong flavor, so a little goes a long way), instead of onions, and since not always I have lemons or limes in my pantry I substitute with approx. 1-1/2 teaspoons of Cider Vinegar. If you don't have Dijon on hand, just use 1 teaspoon of Yellow Mustard. Haven't tried it in a sandwich with avocado, but will try soon.
I used to buy marinated mushrooms from my local deli market, they were expensive. This is very tasty, same or better than my local deli. I don't use MSG, as probably it is used in the recipe as a food preserver, and my family makes sure that they don't last long in the fridge. I use balsamic, but red wine vinegar is good also. The use of red onions instead of yellow or white onions gives it a mellower flavor. I also add a squeeze of lemon or lime (whatever you have in hand), as it gives it a very fresh flavor. Other variations, use Crimini (Baby Bella) instead of Button Mushrooms, and also try the marinade brushed over grilled Portabella; simply wonderful. Double up on this one, inexpensive to make and extremely tasty.
Read a few of the reviews, so you get some tips. This mayo has a milder flavor, but it is very good. Go 1/2 vinegar and 1/2 lemon for that bolder mayo taste. Also, if you are used to the commercial stuff, this might taste bland, just add more salt to taste. For an Spanish Alioli, delicious on baguette toasts, add 2-3 cloves of garlic (cut the brown root part). Flavorwise might be 4 to 4-1/2 stars, but since there is no waste (egg separation) I gave 5 stars.
This is a very good and easy recipe. Basically the real deal, but using whole canned tomatoes. If you want all fresh, just substitute the can for real tomatoes. If you want green salsa, substitute canned tomatoes with tomatillos. If you want more heat, leave the seed and veins of both Jalapenos or add your favorite hot pepper. If you want less heat use one seeded and deveined Jalapeno. Do you want a smoky/roasted flavor, coat the tomatoes, onions, garlic cloves, and Jalapeno with oil and roast in the oven or stove top or grill, then peel the charred skins and use as directed in the recipe. Do you feel italian? Substitute the cumin for basil, and substitute the Jalapenos for 1/2 tsp Crushed Red Pepper, process so its very chunky; add olive oil, blk pepper, and balsamic vinegar, and you have a Quick Bruschetta. This is a great base for many recipes.
I have been making ceviche for years, mainly with fresh dorado (mahi-mahi) that I fish in my home waters (Caribbean). Halibut is not a warm water fish, but you can buy frozen really inexpensive. I had a few fillets that I had thawed, cut them up in bite size pieces and used this recipe. This is a great recipe, very similar to how I have made it for many years, but adds mango and tequila; what a great touch! Use Kosher salt, as it makes a difference, also add fresh ground black pepper. If you like a less acidic ceviche, prior to serving drain the marinade liquid into a bowl and add coconut milk to your taste. You can also add ketchup, 1 or 2 teaspoons. Fresh fish is better, but if all you can find is frozen fish from a reputable brand, this is a good way to use that fish.
I had chicken thighs and wanted to make BBQ Chicken in the oven, and I had ran out of Store Bought BBQ Sauce, so looked for a quick to do BBQ Sauce and came across this one. Since it was the 1st time I followed the recipe, but halved the measurements as to make exactly what I needed. I usually would cook the sauce for about 30 mins, but since it was going to be oven roasted at 400F for 35 mins no need to cook the sauce. So, little canola oil to coat the chicken, some garlic salt to season the chicken, then mixed the chicken with all the sauce and poured into a baking dish and into the pre-heated oven; total prep time about 7-8 mins, plus 35 mins watching TV for the chicken thighs to cook. Chicken came out delicious!!! For the sauce, I didn't have powder mustard, so used regular yellow mustard, and had ran out of paprika, so used some chili powder. As for the hot sauce, I have about 7 different hot sauces in my pantry, I decided to use Siracha; about 1 TBS for the whole recipe, but adjust to your liking. Siracha BBQ Sauce was a hit!!! The great thing about this sauce is that you can use tweak the recipe to your taste; you can use less sugar, add more vinegar, add garlic (powder, fresh, roasted, etc.), add onions (powder, fresh, caramelized, red, vidalia, etc.), use more or less hot sauce, use different types of hot sauce, etc. I would recommend cooking the sauce some 30 mins., also, this is a sweet thick sauce, so it will benefit from using just a tad more water.
Since I was in a hurry, and didn't have the exact ingredients I used the following: Instead of bacon, Spanish Chorizo, instead of green onion, yellow onion, instead of fresh herbs, dried herbs, instead of Roma tomatoes, regular tomatoes, and instead of heavy cream, I used evaporated milk. I only had one (1) tomato, but I always have a mix of tomato sauce and tomato paste with herbs and salt that I use as pizza sauce or base for other sauces and soups; used about a three (3) Tablespoons of that. Other ingredients stayed the same. Also, I added about 1/4 cup of diced red bell peppers. The shrimp I sprinkled with granulated adobo, cayenne pepper, and paprika, a few minutes prior to cooking. Instead of serving over, I take the al dente pasta and toss and mix with the sauce. The result was a delicious pasta dish that I will do over and over again, because of it's simplicity.
