I tried my hand at freehanding a sauce
Posted: Tue Aug 02, 2016 8:05 am
I tend to be heavy handed with seasoningss and not really grasping how seasoning interplays. I was taking a small cast iron skillet on the BBQ grill. Minced up some fresh garlic (3 cloves), in some butter. Added pepper. Then added some white muchrooms I bought fresh. That sauteed down, and added about 3, 4 ounces of sour cream, and some red pepper flakes, chili powder, and lately, added some horseradish sauce (it is like a cream sauce you find over by the mayonnaise), about two or three tablespoons. Let that cook in the cast iron. Tended to be runny one night and last night I added in some flour, but too much.
Anyway, use that over chicken or pork and wow, I surprised myself and even my wife. Pretty darn good and not too spicy, but it does pick your taste buds up.
I guess sometimes it is neat to stumble on something like I did. I really surprised myself. I usually have gone to the Internet and gotten recipes, like I did to make some Mexican corn on the grill, using a Martha stewart recipe.
Anyway, use that over chicken or pork and wow, I surprised myself and even my wife. Pretty darn good and not too spicy, but it does pick your taste buds up.
I guess sometimes it is neat to stumble on something like I did. I really surprised myself. I usually have gone to the Internet and gotten recipes, like I did to make some Mexican corn on the grill, using a Martha stewart recipe.