Tomato and Horseradish Cocktail Sauce

We’re in the middle of a heatwave here in San Diego, and all I want to do right now is sit by a pool (or at the beach or in a backyard) with an ice cold michelada, and a plate of shrimp cocktail within arm’s reach.

Cocktail Sauce With Shrimp
Preferably this plate of shrimp cocktail, featuring my Tomato and Horseradish Cocktail Sauce.  Made with charred tomatoes, freshly grated horseradish root, Worcestershire sauce, lemon juice, hot sauce and honey, this homemade condiment is fresh, bright, and has an incredibly light mouthfeel.  The flavors are similar to a classic cocktail sauce, but with the volume turned way up.  What I love the most about this sauce is that it allows the flavor of the shrimp to come through, giving the crustaceans a chance to be more than just a sauce delivery system.  Continue reading for the recipe.

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Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs.

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Roasted Beet Salad with Creamy Caraway Dressing + Keys to the Kitchen [Giveaway]

Beet Salad with Caraway Dressing

So I have some exciting news to share with all of you today!  Yesterday, Aida Mollenkamp posted an article about me on her website featuring some of my keys to the kitchen plus a delicious recipe for Beet Salad with Orange Blossom Vinaigrette.  Aida’s new book, Keys to the Kitchen, is a wonderful resource for the home cook packed with over 300 recipes and 40 fundamental techniques.  In anticipation of Aida’s San Diego book tour, she had asked me to share a tip or two that helps me be more adventurous in the kitchen.  Check out the article to see what I shared :)  Especially if you live in San Diego!  Continue reading here for a delicious recipe from the book plus giveaway details.

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Roasted Shrimp with Spicy Cocktail Sauce

Roasted Shrimp with Spicy Cocktail Sauce

Happy Labor Day!  If you’re hosting a backyard bash tonight, then I’ve got a perfect appetizer for you that comes together in a snap.  Succulent roasted shrimp artfully arranged beside a bowl of fiery cocktail sauce flavored with Sriracha, horseradish, Worcestershire, lemon and fish sauce.  If you’ve never roasted shrimp before, I would highly suggest that you to give it a try.  Simply dressed in olive oil, salt and pepper, raw shrimp scatter about a parchment-lined baking sheet unsuspectedly enter a blistering hot oven.  Mere moments later, the shrimp reemerge tender and blushing with just a kiss of caramelization.  You’ll never boil shrimp again.  The sauce?  Spice-C.  Reminiscent of classic cocktail sauce, this brazen accoutrement is a perfect counter to the shrimp’s sweet flesh.  Worcestershire and fish sauce provide a savory depth of flavor.  Continue reading for the recipe.

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The Bacon Bloody

The Bloody Bacon I must admit that over the years, I’ve become quite the connoisseur of bloody marys.  Particulary, spicy bloody marys.  I almost always choose the bloody mary over the mimosa when faced with cocktail options at brunch.  Paired with all manner of pickled goodies, the savory, spicy bloody mary is, for me, pure perfection on a lazy Sunday morning.  This Bacon Bloody features a bright, flavorful bloody mary blend mixed with spicy Bacon and Habanero Vodka.  Adorned with grassy celery, pepperoncini, olives and cornichons, this drink might just be the ultimate bloody mary.  Continue reading for the cocktail.

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