My Semi Amazing Sauces

this summer i made this while making some chicken and found it was quite good

Moxie + Whiskey type drink, by this i mean a sour mash or burbon, i always seem to have some evan williams on hand just mix it in with oregeno some chives, crushed red peper pre roasted garlic franks red hot and some salt and pepper
reduce, add some corn starch if you like it thicker, or any other pepers you may like and bam

you got a spicey saucy that has a taste of carmel

also my Ranchish dipping sauce
For chicken fingers and the like, or for what ever you might want to use ranch for but want to take it up a step

Start with ranch dressing, then one i normal have on hand is a buttermilk ranch
take a cup of ranch
one soup spoon of pesto
Garlic powder, or garlic,
basil
bit o salt

and your good to go, it really nicens up the plane old ranch

well i hope you like them, or get some insperation tomake your own creations, If there is enoguht positive reposone i may post some more

 

Add a bit of lemon juice and crushed garlic to your mayonnaise and you have a quick aioli to go with crudites or to spread on crusty bread with grilled summer vegetables. Stir in any spice blend for an instant dipping sauce: curry powder, Cajun spices, or your own personal blend.

 

hahaha! moxie my dad used to drink that! i hated it! havent seen it in yrs i geuss its onley available in newengland? but that sounds preety good!

 

1 pound thick Greek yogurt (drain yogurt in order to thicken it), 2 cloves garlic,crushed, 1 medium cucumber, peeled, seeded, finely chopped, 2 tablespoons red wine vinegar, Salt, to taste, Freshly ground black pepper to taste, 1/4 cup extra virgin olive oil, Garnish: Lettuce leaves, cucumber slices sprinkled with paprika, carrot slices, sprig fresh dill, Greek bread. 1.In a large bowl, combine all ingredients with pepper and stir. 2.Gradually add oil while stiring. Add salt and pepper to taste, stirring until well blended. 3.Transfer to a lettuce-lined decorative serving dish, cover and refrigerate for at least 1 hour, or over night. If you prefer a stronger garlic flavor, stir in additional crushed garlic, cover, and refrigerate another 3 hours. When ready to serve on lettuce, garnish with cucumber slices, carrot slices, and fresh dill sprig and serve with Greek bread.