Month: January 2012

Marinated Flank Steak | TheSaucyCulinarian.com

Marinated Flank Steak

Simple, yet unbelievably delicious.  This marinade recipe will make you look like a rock star at your next BBQ.  With flank steak being a tough cut of meat, the key to the success of this dish is the length of the marination. …

The Neely's “Sweet and Spicy Slaw” | TheSaucyCulinarian.com

The Neely’s “Sweet and Spicy Slaw”

Alex and I are huge fans of the Neelys. Every episode of theirs on the Food Network was full of Southern family-style recipes, which literally made us drool.  So much so, that we bought their cookbook: Down Home with The…

Homemade Tortilla Chips | TheSaucyCulinarian.com

Homemade Tortilla Chips

After trying these chips, you will never want to buy the bagged tortilla chips from the grocery store ever again.  They are very easy to make, extremely inexpensive and always a popular munchie item at gatherings.  They also stay…

For The Love Of Sriracha! | TheSaucyCulinarian.com

Sriracha

Oh, Sriracha, how do I love thee, let me count the ways:
1. On sushi
2. In Pho
3. On fish tacos
4. On scrambled eggs
5. Oh hell, on just about everything!

If you are unfamiliar with Sriracha, it is a paste consisting of chili peppers,…

Pampered Chef’s Mix ‘N Masher | TheSaucyCulinarian.com

Mix ‘N Masher

If you like to make guacamole, but don’t have the storage space for the proper tool to make it (the molcajete y tejolote), I suggest picking up Pampered Chef’s Mix ‘N Masher.  This tool yields perfect results for making guacamole…

Williams-Sonoma’s Hamburger Seasoning | TheSaucyCulinarian.com

Hamburger Seasoning

I have been making burgers my entire life.  I have tried every combination of seasonings, various ingredients added to the ground meats, and cooking methods.  By far the best burger I have ever made has had one key ingredient added to the…

Pampered Chef’s Avocado Peeler | TheSaucyCulinarian.com

Avocado Peeler

Living in California, we were spoiled with the best avocados in the world.  So naturally, I am addicted to them.  I’ll have them on just about anything: burgers, sandwiches, wraps and sushi; deep-fried; and to make guacamole.  One day I came across…

The Perfect Grilled Cheese | TheSaucyCulinarian.com

The Perfect Grilled Cheese

One of the most basic, but oh-so-scrumptious, dishes I am “known” for is my perfect grilled cheese.  I believe a grilled cheese sandwich can either be really, really good, or really, really bad – there is no in between.  Really good usually…

Good Reads: Lake Tahoe Lobster | TheSaucyCulinarian.com

Lake Tahoe Lobster

I find this article on the Lake Tahoe Lobster very interesting as it has to do with one of my favorite foods, the crayfish, and my old stomping grounds, Lake Tahoe.  If you have never had crayfish, you…

Tip #522: Shrimp Doneness

Cooking shrimp is a very delicate task, their window of doneness is very small.  They are done cooking when they begin to turn a pink-ish color, are almost fully opaque, and have curled slightly into themselves.