This is what brought the chopped barbecue sandwich closer to perfection. This is a cole slaw recipe attributed to James Beard. It's made with mayonnaise, sour cream, horse radish, mustard powder, salt, and pepper.
The name of the Asian Market is "V". Before I moved, I went here to get fresh seafood. The Asian spices and seasonings that lined their aisles intimidated me and I never dared to cook with them. When I returned back to Hempstead, I decided to put my fears aside. So far, this fish sauce has been used to make tuna salad, tartar sauce, curried mussels, and a package of Lipton noodles.
I'm late to the game on Sriracha. I've tried it in the past but I've never tasted it in a thoughtful way. In those times, it was merely a hurried squeeze on whatever I was applying it to. This summer I finally purchased a bottle from an Asian market in Hempstead. I've come to love this stuff.
And after a lot of effort, the fig tree was planted in my back yard. I'm told that it will mature in one year.
This is another purchase from that Asian market. The impetus for this was "Great Tastes Made Simple" by Andrea Immer. She raved about pairing steamed vegetables drizzled with sesame oil with an oaked chardonnay. This is my dipping oil of choice whenever I happen to have a baguette.