Easy Vinaigrette
This recipe works with all kinds of vinegar. Try substituting tarragon vinegar, or apple cider vinegar. You can also substitute grainy mustard for the dijon and add your favorite chopped fresh herbs!

• CourseSalads, Sauce, Techniques
• CuisineAmerican

Servings
4 servings
Ingredients

• 2 tablespoons Trader Joe's orange muscat champagne vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 garlic clove smashed
• 2 tablespoons olive oil
•  salt & Pepper

Servings: servings
Recipe Notes

1. Whisk all ingredients except the olive oil in a medium bowl.
2.  Whisk in olive oil until emulsion forms.
3.  Drizzle over your favorite salad.

Spicy Asian Dipping Sauce
Spicy Asian sauce kicks up lettuce wraps, wontons, crunchy cucumber salad, soft shell crab, seafood, you name it... you'll want to dip it in this sauce!

• CourseDips
• CuisineAmerican, Asian, Chinese

Servings
1 1/2 cups
Ingredients

• ½  cup soy sauce
• ½  cup ponzu sauce
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 teaspoon fish sauce
• 1 clove garlic crushed
• 1  tablespoon grated ginger

Topping

• 1 tablespoon toasted sesame seeds
• 1 teaspoon sriracha
• 1 sliced scallion

Servings: cups
Recipe Notes

1. In a small bowl combine the first 8 ingredients and stir to combine.
2. Top with topping ingredients and serve.

BabyK's BBQ Sauce
This tangy sauce comes together quickly, and it is perfect on my pulled pork, ribs, and burgers, and meatloaf!

• CourseSauce, Techniques
• CuisineAmerican

Servings
3 cups
Ingredients

• 1 cup ketchup
• ¼  cup drippings from pork or ribs
• 3 tablespoons apple cider vinegar
• ½  cup  Steen's syrup or dark molasses
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 teaspoon fish sauce
• 2 teaspoons sriracha
• 2 teaspoons liquid smoke
• 1 tablespoon yellow mustard
• 2 cloves garlic crushed
• 1 red onion finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½  teaspoon cayenne pepper

Servings: cups
Recipe Notes

1.  Puree onion and garlic in the food processor.
2. Mix the ketchup, drippings, vinegar, Steen's syrup, honey, Worcestershire sauce, fish sauce, sriracha, liquid smoke, and mustard in a medium bowl.
3.  Heat the oil in a skillet and add the onion and garlic mixture to the pan.  Add the chili powder, cayenne, cumin and salt & pepper.  Cook for a few minutes until fragrant.
4. Whisk in the wet ingredients and bring to boil.  Reduce to simmer and cook until thickened about 30 minutes.
5. Serve with pulled pork, ribs, or meatloaf.

My favorite tools include an incredible cheese knife, vintage Pyrex bowls, rubber whisks, spatulas and spoons.  But the multi-purpose tool I go to almost every day is the microplane grater.  I use it to shred garlic, grate parmesan cheese, and zest limes, lemons, and oranges.
WHAT ARE YOUR FAVORITE TOOLS?

Roasting Hatch Chiles
I grew up in Portales, New Mexico and these Hatch, NM chiles were a staple! They are the backbone of my New Mexico Green Chile recipe and are also wonderful on a cheeseburger! You'll find lots of Hatch Chile recipes here!

• CourseTechniques
• CuisineMexican

Ingredients

•  Hatch green chiles
•  baking sheet
•  brown paper bag
•  ziplock bag
•  ice water bath

Servings:
Recipe Notes1.  Light your outdoor grill and heat to medium high.
2.  Wash and drain your chiles, then spread them out on the grill.
3.  The smell will be amazing...great time for a beer!
4.  Roast and turn the chiles until they are charred on all sides.
5.  Remove chiles as they finish and place in paper bag on top of a baking sheet.  Keep bag closed and let them steam for at least 30 minutes.
6.  Remove each chile and drop into ziplock bag and immerse in ice bath.  Once completely cooled, rub the chiles between your hands inside the bag to remove the blackened skins.
7.  Discard skins, then slice open chiles and remove membrane and seeds.
8.  Stack up roasted chiles and then bag in ziplock bags to freeze, or chop to use right away.

Sriracha Lime Honey Butter
Great on top of grilled chicken, corn on the cob, roasted veggies, baked potatoes, or sweet potatoes!

• CourseSauce, Techniques
• CuisineAmerican

Servings
¾  cup
Ingredients

• 1 stick butter room temperature
• 1 teaspoon sriracha
• 1 teaspoon honey
• 1 lime zested
• 2 cloves garlic crushed
•  salt & Pepper

Servings: cup
Instructions

1. In a small bowl mix all ingredients together- taste and adjust seasonings.
2. Place on plastic wrap and roll into log. Refrigerate for immediate use, or freeze for later.

Roasting Garlic
Roasted garlic will keep in the refrigerator for a month. I use them in dressings, on top of brie, added to pizzas, pastas, or spread on crackers or bread. Use in any recipe that you want a mellow, nutty, garlic flavor! Save the "garlic oil" for salad dressing or to drizzle over pizza or pasta!

• CourseTechniques
• CuisineItalian

Servings
2 cups
Ingredients

• 2 cups peeled garlic cloves
• ½  cup olive oil
• pinch sea salt

Servings: cups
Recipe Notes

1.  Place garlic cloves in a shallow bowl and cover with olive oil.
2. roast in the oven uncovered for 30-40 minutes at 275°, or until they are soft and golden.
3. Sprinkle with sea salt.  Don't over cook or they will get hard and bitter!

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Butterfinger Ice Cream
This is the first ice cream I ever made... it is so good, it's a wonder I ever tried any other flavors!

• CourseSweets
• CuisineAmerican

ServingsPrep Time
1 quart15 minutesCook Time
50 minutes
Ingredients

• 2 cups heavy cream
• 1 1/4 cups milk
• 3/4 cup sugar
• 3 Butterfinger candy bars chopped
• 1 tablespoon vanilla
• 2 tablespoons Meyer's Dark Rum
• 1 teaspoon butterscotch extract optional
• 1 teaspoon salt

Servings: quart
Recipe Notes1. Mix all ingredients in a large 4 cup measuring pitcher. Stir for 1 minute.
2. Pour into ice cream freezer, leaving the Butterfinger candy in the bottom of the measuring cup to add in later.
3. Follow manufacturer's instructions to freeze ice cream.
4. When almost finished churning, fold in the Butterfinger candy from the measuring cup.
5. Freeze and then enjoy!