burger (or whatever) sauces

My two favorite of the non-BBQ sauces I made for the 4th.  The Fake Shack is amazing, but I think the Harissa Mayo is going to be hanging around. Fake Shack Sauce ——————————————————————————– Recipe By: Kenji@Serious Eats Yield: 3/4 cup Ingredients: 1/2 cup mayonnaise 1 tablespoon ketchup 1 tablespoon yellow mustard 4 slices kosher dill … Read more

Split Pea and Ham Soup

Recipe By: Paul Harsha (adapted from package) Ingredients: 1 ham bone 1/2 pound ham, chopped (if not enough on bone) 1 lb. dry split peas 1/2 cup frozen peas 4 cloves garlic, minced 1 tablespoon olive oil 1 tablepsoon butter 2 quarts water 2 bay leaves 1 lb. baby carrots, cut in thirds 1 can … Read more

Chili Watermelon Gin (and Tonic)

Chili Watermelon Gin (and Tonic) ——————————————————————————– Recipe By: Paul Harsha Serving Size: 8 Ingredients: Watermelon Syrup 16 ounces seedless watermelon, cubed 1/4 cup sugar 1 tablespoon lime juice 2 serrano chiles, seeded Pinch of salt Gin & Tonic 1 ounce watermelon syrup 2 ounces gin 3 ounces tonic (Fever tree) or club soda Lime slice … Read more

Fruit Salsa

Ingredients: 2 peaches 2 plums 1 small onion 3 tablespoons cilantro 1 clove garlic 2 serrano peppers 1 tablespoon lime juice 1 tablespoon olive oil salt white pepper Tabasco Directions: 1. Put lime juice in a cuisinart.  Add the seeded peppers and garlic, process until very fine.  Move to medium bowl. 2. Use cusinart to chop onion, … Read more

Smoking the Controversy

The latest Dizzy Pig newsletter contains this little bit of heresy: Using wet wood is the easiest way to over smoke your food. There is almost nothing good about the smell of wood that is trying to burn, but can’t. The smoke is brown and thick, it burns your eyes, and your meat only needs … Read more