Sauces
Calypso Sauce
I just discovered this sauce at a restaurant in Tamarindo, Costa Rica. It’s from the West Indies was served over pan-seared fresh dorado and very large shrimp. The recipe may have lost something in the translation and may not be exactly the same one I was served, but it’s pretty darn good. The original recipe…
Read MoreChipotle Mayonnaise
Here’s the short version of a spicy Southwestern mayo. Just combine all ingredients in a bowl and leave in the fridge for an hour before using. Great on shredded pheasant wrapped in warm flour tortillas, or on crab/shrimp cakes.
Read MoreJalapeno Mustard Sauce
For upland and antlered game. It’s almost embarrassing how simple, yet delicious this great sauce is to prepare. Baste on a little while cooking and save some extra for dipping. Just combine all in a bowl and let sit in the fridge to combine for 30 minutes.
Read MoreBalsamic Blackberry Glaze
Reducing balsamic vinegar intensifies the sweetness and oaky flavors. You can simplify the process by substituting a pinch or two of brown sugar for the berries. I keep this syrup on hand year around for a quick finishing touch for salmon and grilled meats.
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