Fumbling Toward Culinary Talent: Comeback Sauce

I got the basics of this recipe from watching either Cooks' Country or America's Test Kitchen on my local PBS station.

It's a common sauce to pair with fried fish in the Deep South. 

Ingredients

• 1/2 cup of mayo
• 1/4 cup of minced yellow or Vidalia onion
• 2 TB of avocado oil
• 2 TB of chili sauce
• 1 TB of ketchup
• 2 1/2 ts of Worcestshire sauce
• 2 1/2 ts of hot sauce (I used Alabama Sunshine)
• 1 clove of garlic, minced
• 1 ts of yellow mustard
• 1 ts of lemon juice
• 1 ts of Penzey's Justice seasoning
• 1 ts of cracked black pepper
• 1 ts of paprika

Process

It's pretty simple. Put it all into a mixing bowl and whisk. I sautéed the onion for a bit because I'm not a fan of raw onions. If I were to amp up the recipe a bit, I might put some cayenne pepper and smoked paprika into the mix. 

Fumbling Toward Culinary Talent: Ranch Dressing

Mrs. Nasty doesn't like buttermilk ranch dressing. If I use ranch dressing, I prefer it to be buttermilk ranch, but for the purpose of making a ranch dressing from scratch without buttermilk and without all the chemicals, I happened upon this recipe by chance. 

I tape episodes of Cook's Country from America's Test Kitchen, the cooking show you can find on your local PBS station. The most recent episode I watched had a recipe for fried cheese curds with ranch dressing. 

That's the base for this recipe, which I tweaked a little bit. 

Ingredients

• 2 tablespoons of fresh chives, chopped finely
• 2 tablespoons of fresh cilantro, chopped finely
• 1 1/2 tablespoons of fresh dill, chopped finely
• 1/4 cup of milk
• 1/3 cup of mayo
• 3 tablespoons of sour cream
• 1 small clove of garlic, minced
• 1 teaspoon of white wine vinegar
• 1/2 teaspoon of Penzey's roasted garlic
• Pinch of cayenne pepper
• Salt and pepper to taste

Process

It's pretty simple. Put it all into a big bowl and whisk vigorously. Put in enough salt and pepper to your taste.