Kaydub

Made this as a cooling drizzle for a spicy enchilada casserole I made. Turned out so well, writing the recipe down. Would go well on just about anything cilantro would, salad, seafood, and steak. Ingredients: 1/2 cup sour cream1/2 cup Greek yogurt1/4 cup lime juice1/4 cup

This is an excellent poultry dry rub. Rather than specific measurements, I'll use relative ones. If one unit is  a teaspoon, you'll end up with about 6 ounces of rub. You need about 1 ounce per chicken thigh sized piece. 8 sugar8 paprika4 sea salt4 celery salt3 chili powder3 onion

These proportions make a very tart sauce, which I loved. Halve the lemon juice, or add more honey to taste. Ingredients: 2 boneless/skinless chicken thighs4-6 cloves of garlic chopped finely (depending on size)6 whole cloves of garlicEqual amounts of lemon & honey (about 1/4 cup). This made

I love chicken wings. I started learning to cook by working on a series of wing sauces from mild to scorching, but all with the same flavor profile. I've come to mostly make them on the grill, then toss with sauce. I finally tried a deep fryer, and do enjoy

In Palo Alto California, there's a really great meat, fish and poultry market called Schaub's. Way back when, the owner invented a secret marinade and process that he'd apply to a sirloin steak. The result appeared almost black, and developed an amazing crust when properly grilled. Many have tried, but