Side Dish Recipes
Raw Tomato Sauce
Don’t mistake this sauce for Mexican salsa. Uncooked tomato sauces have been around many cultures forever. Although you can make this sauce anytime of the year, it’s best with summertime vine-ripened “real” tomatoes. Don’t let the anchovy throw you off. The flavor is subtle and, if you prefer, you can leave them out.
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Mango Wasabi Sweet and Sour Sauce
Great sauce over any fish and wild game. Check out my “Spicy Sweet & Sour Duck” recipe here. Sweet and sour dishes don’t have to be deep-fried to enjoy. Just roast/bake in the oven or sauté in a pan, pour this over the fish/meat and serve with rice.
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Watermelon and Tomato Salsa
I know it sounds a little goofy, but you’ve got to give this one a try. It’s great with any grilled fish. Since the salsa is fairly mild, I like to rub the fish with olive oil, salt, pepper and a little cayenne pepper. Just before serving, squeeze some fresh lime over the fish. I…
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Mango Pico de Gallo
In Spanish, ‘pico de gallo’ means “rooster’s beak,” since it was originally eaten with the thumb and forefinger, resembling a rooster pecking. Some people really load up on the cilantro. Did you know that for some people, cilantro tastes like soap? I can’t imagine. Special thanks to Chef Joe Shaw for this recipe.
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Chipotle Tomato Salsa
First, a word of caution about chipotle peppers. They’re smoky and flavorful, but can also run a bit hot, especially when packed in adobo sauce. Adobo is a paste made from ground chiles, herbs and vinegar and a little goes a long way. Start with a little and add as much more as you can…
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Caper Dill Vinaigrette
This is great over any salad (like the greek-combo in the picture) or I like it over salmon. Something about dill and salmon is just delicious. The key is to cook or grill (better!) your salmon first, then pour the vinaigrette over and let sit for 5 minutes.
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Wild Pig, Peppers and Black Beans
Whether you use shoulder, hindquarter or loins, trim as much visible fat as you can from the meat before cooking. Wild pig fat is often the cause of unpleasant flavors. The first thing I do after trimming the meat is to cut it into cubes, brown it and pour off any fat that was rendered…
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Margarita Smoked Salmon
If you enjoy the flavor and texture of smoked fish, but are not quite sure how to go about making it, this is a great way to start. The smoked fish is incredibly moist and delicious and you and your friends may have a little fun during the smoking process, that is, if you like…
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Cranberry Duck
This is a simplified version of a great holiday favorite. The flavor is both sweet and sour and the texture is tender and juicy as long as you don’t overcook it (do you see a theme with my duck recipes?) Serve over a bed of grilled veggies – like in the photo.
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