Monday, November 22, 2010

Totally Sauced

Picture courtesy of The Sriracha Cookbook Blog.

The above graphic describes my dining phase circa Fall 2008. Sriracha was going on everything - scrambled eggs, pizza, red beans and rice - you name the food, there was likely a squirt of the red stuff going on it. And I swear that back then, everything tasted better with a little rooster sauce. Sriracha became an unhealthy obsession that eventually had to be broken, but once I quit sriracha, no sooner later did I find myself liberally applying Tiger Sauce or Valentina or Pepperdoux to everything from grilled chicken thighs to plain white rice.

I guess you could label me "a sauce guy", but really aren't we all? When was the last time you reheated some leftovers without instinctively grabbing for the jar of your favorite condiment? Whether it's extra hollandaise on your eggs benedict or a side of Larkin sauce to dip your fries in at MVB, at some point the steak becomes but a mere vehicle for the sizzle. And it's not just spicy sauces that I'm talking about. Think about all of the chicken tenders that you dunked into honey mustard or the eggrolls dipped in sweet-n-sour. In college, when grilled ham and cheese was served for lunch at my fraternity house, the cook made sure to provide plenty of ranch dressing for dipping. Matter of fact, Texans love ranch dressing on just about everything.

What are some of your go-to sauces that you can?  Do you like pepper jelly on your pork chops and your pancakes? Or do you have hankering for Caesar dressing on both your salads and your shrimp? The only stipulation is that the sauce must be readily usable either our of the bottle or from the jar.

For a little inspiration, how about a flashback to one of the best Super Bowl commercials of all time:

11 comments:

Donnie Boy Riguez said...

Duck sauce makes everything more Asian.

Celeste said...

A shout-out for the old school: Worcestershire sauce. Think of all the things improved by a drop or two of Lea & Perrins...

koogie said...

I am crazy into HP Brown Sauce for Fries.

Anonymous said...

Extra pluckers medium sauce for dipping your celery, ranch fries, and wings in.

termite said...

Hot Pepper Jelly by Jefferson Jellies, Inc. (Langensteins) - i'd like this in an IV.

Mytah said...

Why is it you think Sriracha was/is unhealthy? Were you downing a bottle a day? ;)

Peter said...

Lea & Perrin's is a great old school choice, Celeste, but don't worry - liking it doesn't make you old.

Koogie, I have never tried HP anything sauce. Perhaps its time.

Anon, your Pluckers order dissolves your veil of anonymity.

Termite, love pepper jelly but have never tried Jefferson Jellies.

Mytah, I never had that sriracha was unhealhty, only that maybe my obsession with it was.

ColoWhoDat said...

Sriracha goes extremely well on pizza...just about any "Louisiana" hot sauce will work for me however, the original Tabasco still rules the roost...

RulesWonk said...

Celeste, I couldn't agree with you more. You can't grill a burger without some Lea & Perrins. Other indispensable sauces: mayonnaise (how am I the first to mention this?) and Crystal (not Tabasco, Louisiana, Frank's Red Hot, etc.).

Mytah said...

Have you heard of Lizano? Its originally from Costa Rica and a very common condiment there. It can be hard to find sometimes but have found it in my markets in the past. Its always available overpriced online. When I first got it I put it on EVERYTHING. Its really good.

http://en.wikipedia.org/wiki/Salsa_Lizano


Ive heard HP brown sauce is great but thavnt tried it yet.

And thumbs up for L&P Worcestire!

O said...

It's all about the Nando's.
http://www.nandos.com/sections.html#Our Grocery Range