This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup.
This avocado mayonnaise isn’t just a jar of Hellman’s with some avocado mixed in. I’m not above that sort of laziness but this version is for those who honestly want a healthier eggless option for their mayo.
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.
Brazilian barbecues are justly famous, and this sauce can be used for basting during the slow cooking process. Feel free to use it for American-style barbecues as well.
Most of you probably know what it is, but for those who don’t, it’s a chicken, stuffed into a duck, stuffed into a turkey. The chicken usually has Cajun stuffing in it and other types of stuffing are often used as mortar between the building blocks, as well. If you want to build one, you have to de-bone all three birds first, making sure not to cut the skin on the turkey while doing so. Once that’s done, you stuff them together, then use cooking twine to hold it all together as a cohesive unit, coat it with seasoning, and you’re ready to cook. Or you can do what I did.
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