Chef John's Chimichurri Sauce
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
Big Al's K.C. Bar-B-Q Sauce
This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.
Yummy Honey Mustard Dipping Sauce
This is an awesome blend of mustard with a wonderful hint of honey.
After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!
Bill's Sausage Gravy
This is my version of sausage gravy...the best! Pour over hot biscuits (I use store bought.) Follow these directions and you won't be disappointed! Very fattening and Umm Umm Good!
Bourbon Whiskey BBQ Sauce
This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Easy Coleslaw Dressing
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Best Steak Marinade in Existence
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Buffalo Chicken Wing Sauce
If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.