My first blog post, Apples, was published just over 4 months ago. I am still a “newbie” blogger, with lots to learn, but increasingly, there is evidence that my readers (that’s you) are liking what you are seeing, getting cooking ideas, trying the recipes, and interested in what I am doing here. This delights me enormously! So when you asked for the recipe for the sauce pictured in the Crispy Chicken post, I rushed to comply. Well, that’s not exactly accurate. First I went to Florida for my Dad’s 80th birthday. Then I rushed to comply.
What, first you want to “hear” about Dad’s birthday? It was great! Megan and Brian flew down from DC/Baltimore, Max came in from Ohio, and Bob and I dodged several snow storms to escape our construction for a few days! We did lots of cooking and eating together (including a full-on Chinese feast and boozy milkshakes), Tal and Meg put together a beautiful tribute, we walked on the beach at Hobe Sound and kayaked on the Locksahatchee River. Since 5 of us are potters, we all threw a big platter bowl together and everyone signed the back. And Wendy and Rick announced their engagement! Our time together was full, sweet and meaningful and a wonderful way to honor our patriarch. Here are just a few snapshots:
And speaking of our patriarch, I think we all get our love of asian and spicy foods from him. He loves condiments like this sauce. I put it together last week to accompany the chicken; I love a combination of creamy, spicy, sweet, and sour, and have combined all those flavors. So today, I made a big platter of lightly steamed and raw veggies to dip in a fresh batch. We’ll have some hard boiled eggs for protein.
Sriracha Lime Sauce
This makes a great dip for chips, too! And it goes wonderfully on a piece of grilled fish, poultry, or meat. Try it on roasted veggies like eggplant, or zucchini, or on grilled veggies if your grill isn’t covered with three feet of snow.
Makes ½ cup-ish
¼ cup mayo (lowfat is fine, don’t use fat free)
¼ sour cream (lowfat is fine, don’t use fat free)
1 tsp honey or agave (optional)
juice of ½ lime
1/2 tsp. toasted sesame oil
1 tsp sriracha (add more if you like it spicy)
salt and pepper, to taste