Takeout-Style Sesame NoodlesBy Pepper GarretsonNoodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.Béarnaise SauceBy Pepper GarretsonBéarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches.Fluffy Sourdough Dinner RollsBy Pepper GarretsonThese soft and buttery sourdough rolls are perfect for Thanksgiving or any holiday meal.
https://www.epicurious.com/recipes/food/views/sourdough-dinner-rollsExcellent MeatballsBy Pepper GarretsonAnne Burrell uses a blend of beef, veal and pork to achieve the perfect balance of flavor in her 5-star Excellent Meatballs recipe.CHIMICHURRIBy Pepper GarretsonGreat on more rich cuts of meat, grilled ribeye steaks or beef short ribs.Chicken, Andouille & Tasso Sauce PiquanteBy Pepper GarretsonCajun dish, quick and easy.
Excellent with fresh caught redfish, just remove the chicken from the dish. Plate with pan seared blackened redfish.Grilled Blue Cheese Stuffed Vidalia OnionsBy Pepper GarretsonGuacamoleBy Pepper GarretsonBest to make this a few hours before serving to let flavors meld.Willy’s Mexicana Grill Chipotle SalsaBy Pepper GarretsonThis salsa has been on the menu since 2002. If you want to match the restaurant version, the chefs at Willy’s recommend Embasa brand chipotle peppers. This salsa will keep up to five days when stored in the refrigerator.
https://www.ajc.com/things-to-do/food-and-recipes/recipe-make-willys-mexicana-grills-chipotle-salsa/Y35M7QIDUJFSJFBV2SX4ZXAP5M/Gallow’s Mac and CheeseBy Pepper Garretson
