Strawberry Mojitos

We went strawberry picking again, and had another 10 lbs. of berries to use. I started making strawberry mojitos that night, and was addicted to them for a short while. I made non-acoholic versions and drank them with breakfast. This drink was especially refreshing since the weather has been in the mid to high 80's.


Strawberry Mojitos
Original recipe

For each mojito, you will need:
4-5 fresh strawberries, depending on size
Small handful of fresh mint leaves
3 oz simple syrup (even amounts of sugar and water, heated until the sugar melts, and cooled to room temperature)
2 oz rum
1 1/2 tsp fresh lime juice
Club soda
Lime slices

Place strawberries, mint, and some ice (crushed ice works best) in a tall glass. Muddle the ingredients together with the back of a spoon (or a muddler if you have one.) Add simple syrup, rum, and lime juice. Pour in enough club soda to fill the glass. Give the mixture a stir, and garnish with fresh strawberries and lime slices.

Chicken Florentine

Since my dad's passing, I've been wondering what I can do to help my mom. She lives a few hours away, but with our crazy work schedules, it is hard for us to go visit.


One thing about my mom is that she hates to cook. Always has. She had been doing all the cooking for herself and my dad, without much joy. I've been worried about how much cooking she'll do now that it's just her. I have horrible visions of canned soup and frozen dinners every night. So, I decided to start freezing meals for her. I've been setting aside a dinner-sized portion of meals that I have made. We are planning on meeting up once a month or so to deliver the meals.

This chicken florentine is right up my mom's alley. She loves chicken, vegetables, and anything remotely Italian. Two bags of spinach may sound like a lot, but it's amazing how much it shrinks down. The lemon added brightness and the cheese added richness to the sauce.


Chicken Florentine
Adapted from America’s Test Kitchen
Light and Healthy, 2010

2 Tbs canola oil
12 oz (2 bags) spinach leaves
1 ½ lbs boneless, skinless chicken breasts, trimmed of fat
Salt and pepper
½ small white onion, finely chopped
2 garlic, minced
2 Tbs all-purpose flour
2 c chicken broth
1 c milk
1 tsp fresh lemon zest
1 tsp fresh lemon juice
¼ c grated Parmesan cheese

Position an oven rack 5 inches from the top coils; Heat the broiler.

Heat 1 Tbs oil in a large skillet over medium-high heat. Add the spinach and cook, stirring frequently, until wilted. Transfer spinach to a colander and press with a large spoon or a spatula to remove excess liquid. Pat the chicken breasts dry with a paper towel. Season with salt and pepper. Heat the remaining 1 Tbs of oil in the skillet. Lay the breasts in the skillet and brown on both sides. Transfer the skillet to a plate and loosely cover with foil.

Add the onion and garlic to the skillet and cook until softened, about 3 minutes. Stir in the flour. Slowly whisk in the broth, scraping up the browned bits. Reduce heat to medium-low, and add the milk. Return the chicken breasts and any accumulated juices to the pan. Cook until the thickest part of the breasts reach 160 degrees, flipping the breasts halfway through. Transfer the chicken to a plate and tent loosely with foil.

Bring the sauce to a simmer and cook until thickened and reduced to about 1 ¼ c, about 15 minutes. Remove from heat and whisk in the lemon zest and lemon juice. Season with salt and pepper.

Cut the chicken breasts crosswise into thick slices. Arrange in a broiler-safe casserole dish. Scatter the spinach over the chicken in an even layer. Pour the sauce over the spinach. Sprinkle the Parmesan cheese over the top and broil until golden brown, about 5 minutes. Watch carefully so cheese doesn’t burn. Serve.

Filled Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.


I was very glad that this month's Daring Baker's challenge was a relatively easy endeavor. Some challenges require a few days of preparation, but this coffee cake came together in one day. I didn't stray too far from the original recipe - I did halve it so that I only made one cake, and I added shredded coconut to the filling.


I'm also becoming more confident with using yeast. I've found that the dough likes when it proofs on the stove and with the oven turned on to the lowest setting. The dough is happy in this environment, and obliges by rising.



Filled Meringue Coffee Cake
Source: Jamie's family recipe collection

Makes 2 round coffee cakes, each approximately 10 inches in diameter

The recipe can easily be halved to make one round coffee cake


For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

For the filling:
1 cup (110 g / 4 oz.) sliced almonds
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips
1 cup shredded coconut, plus more for the topping

Egg wash: 1 beaten egg and confectioner’s sugar for dusting cakes


Prepare the dough:
In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling. In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue: In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:
Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue.

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C). Brush the tops of the coffee cakes with the egg wash. Sprinkle with shredded coconut. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool. These are best eaten fresh, the same day or the next day.

Chocolate Trinity Ice Cream

Our local supermarket carries Chocolate Trinity Ice Cream. It is one of my favorite flavors. Chocolate ice cream with fudge swirl and chocolate truffle bits - yes please! I set about making my own version. I loved the richness and denseness of the Ben & Jerry's recipe for chocolate ice cream, so I used that for the base. I made a batch of hot fudge, and let it cool to room temperature. And then I used these truffles, quartering them into bite-sized bits.


Chocolate Trinity Ice Cream
Base adapted from Ben & Jerry’s Ice Cream & Dessert Book
By Ben Cohen and Jerry Greenfield

4 oz unsweetened chocolate
2/3 c whole milk
2 large eggs
1 c sugar 1 1/3 c heavy cream
1 tsp vanilla
Pinch of salt
½ c fudge sauce (store bought, or homemade)
2/3 c truffle bits

Melt the chocolate the top of a double boiler set over simmering water. Gradually stir in the milk. Heat the mixture, whisking constantly, until smooth. Let cool.
Whisk the eggs in a mixing bowl until light yellow and fluffy. Whisk in the sugar a little at a time until completely blended. Whisk in the cream, vanilla, and salt. Pour the chocolate mixture into the cream mixture and blend. Cover and chill until cold, about 4 hours. Transfer the mixture an ice cream maker and churn according to the manufacturer’s instructions. In the last minute of churning, add the fudge sauce and truffle bits. Freeze until solid.

Vegetable Enchiladas

Whenever I ask Hubs what he wants for dinner for the upcoming week, more than half the time he says, "enchiladas!" Having made a few different enchilada recipes already, I hunted around for a new one. I wanted to try a meatless version, and found this one on the Martha Stewart website.

I already loved all the ingredients in the filling, so was sure they'd taste great when combined altogether. The original recipe used only 3 ingredients for the sauce. I was afraid it would be a little bland, so I added a few extra spices. And fresh spinach always tastes better than frozen, so I swapped that out as well.


Vegetable Enchiladas
Adapted from Martha Stewart

4 Tbs olive oil
1 Tbs ground cumin, divided
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground coriander
¼ c all purpose flour
¼ c tomato paste
3 c vegetable broth
Salt and pepper
1 small onion, chopped
1 bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
3 c grated pepper Jack cheese (12 oz)
16 corn tortillas (6-inch)
Fresh cilantro, chopped

In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, onion powder, garlic powder, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Season with salt and pepper. Set aside.

In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion and saute until softened. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, remaining 1 tsp of cumin, and 1 ½ c of the cheese.

Preheat oven to 375⁰F. Lightly spray 2 8-inch baking pans with nonstick spray. Set aside. Spread tortillas onto a large baking sheet. Lightly spray with nonstick spray. Spread a second layer of tortillas on top of the first layer. Lightly spray the top layer with nonstick spray. Bake until warm, about 1-2 minutes. Remove from oven. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dishes. Sprinkle remaining cheese evenly over the enchiladas. Pour sauce over them, making sure to cover the entire surface. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.

Crab Bisque

A little while ago, and Hubs and I indulged in tasty king crab legs. There's something about cracking open those tough shells, and pulling the meat out in one long, satisfying lump. A splash of lemon, and a quick dip in melted butter, and I was a very happy camper

I searched for a while looking for a recipe for crab bisque. This recipe seemed the least labor-intensive. I actually made this soup twice, because we ate the first batch so quickly. The first time I made it, I halved the recipe, and followed the instructions exactly. However, it seemed like a waste of all that lovely crabmeat that cooks to make the broth. It ends up getting tossed with the aromatics and the shells. The second time I made it, I reserved a bunch of the crabmeat, and the flavor didn't suffer at all. This also meant that I didn't have to get extra meat to use for the garnish.

Next time, I'm going to try using basmati rice, for a slightly nutty flavor.


Crab Bisque
Adapted from Gourmet
December 2007


2 ½ lbs crab legs, cooked
2 Tbs vegetable oil
1 small onion, finely chopped
carrot, finely chopped
1 celery rib, finely chopped
1 clove garlic, minced
1 bay leaf
2 sprigs fresh thyme
¼ tsp ground clove
½ c cognac or brandy
1/2 c dry white whine
2 c chicken stock
3 c water
¼ c uncooked white rice
½ tsp finely chopped tarragon
1 tsp fresh lemon juice
Dash cayenne pepper (optional)


Separate crabmeat from shells. Break the shells into pieces (if they aren’t already.) Reserve about 2/3 c of the meat and keep cool in the refrigerator.

Heat oil in a stock pot over medium-high heat. Cook onion, carrot, celery, and garlic until softened, about 5 minutes. Add bay leaf, thyme, clove. Season with salt and pepper. Add cognac, wine, crushed crab shells and the rest of the crabmeat. Bring to a boil. Add broth and water and return to a boil. Reduce heat to low, and skim any foam off the top. Cover and simmer for about 1 hour, stirring and skimming occasionally.

Place a colander on top of a large bowl. Drain the crab broth. Discard the solids. Place 1 c of the broth in a medium saucepan. Add the rice, and simmer, covered, until the rice is fully cooked, about 20-25 minutes. Not all the liquid will be absorbed. Blend the rice and remaining liquid with another 1 c of the broth until smooth. Return mixture to the saucepan, along with the rest of the broth. Heat until the bisque is hot. Right before serving, stir in the tarragon, lemon juice, and cayenne (if using). Garnish with some of the reserved crabmeat.

Braised Short Ribs with Cranberry-Teriyaki Glaze

This dish is the perfect example of how Hubs and I work together to cook dinner. I work days; he works evenings. If we're lucky, we get to eat dinner together twice a week. At certain times of the year even that doesn't happen. For these ribs, I prepped all the aromatic the previous night. Before he left for work, Hubs browned the short ribs and got them simmering. Once I got home, I made the glaze and finished them off. I'm so glad that he loves to cook as much as I do.

These short ribs are melt-in-your-mouth yumminess. The glaze is perfectly sweet, salty, and tangy.

Braised Short Ribs with Cranberry-Teriyaki Glaze
Adapted from Ming Tsai
As seen on epicurious.com


6-7 lbs of beef short ribs
Kosher salt and freshly ground black pepper
2 Tbs canola oil
2 large white onions, roughly chopped
3 carrots, peeled and roughly chopped
3 stalks of celery, roughly chopped
2 lemongrass stalks, outer layers peeled, tender insides chopped
4 cloves garlic, chopped
1-inch chunk of fresh ginger, peeled and chopped
2 c rice wine
1 c soy sauce
3 sprigs fresh thyme
1 dried bay leaf
Cranberry-teriyaki glaze (recipe follows)

2 green onions, light green parts thinly sliced
2 tsp fresh orange zest (use orange from the glaze for this)


Pat short ribs dry with paper towels, and sprinkle with salt and pepper. In a large stockpot over high heat, heat oil until hot but not smoking. Brown the ribs on all sides, working in batches. Transfer ribs to a plate. Reduce heat to medium-high, and add onions, carrots, celery, lemongrass, garlic, and ginger. Cook for about 8 minutes, stirring frequently. Add rice wine, soy sauce, thyme, and bay leaf. Return short ribs to pot and add enough water to cover them. Cover and bring to a boil, reduce heat to low and simmer about 4 hours. Leave cover on while the ribs cook (no peeking). Make glaze (see below).

Preheat oven to 325˚F. Carefully remove ribs from the stockpot and set on a baking sheet. Brush ribs with cranberry-teriyaki glaze, and bake in the oven for 5 minutes. Baste the ribs with the glaze another two times, baking for 5 minutes after each brushing. Remove ribs after the third coating. Garnish with green onions and orange zest.


Cranberry-Teriyaki Glaze

1 Tbs canola oil
¼ c chopped red onion
1 tsp minced ginger
¼ c dried cranberries
Zest and juice of ½ an orange (use other half for garnish)
¼ c soy sauce
½ c cranberry juice
3 Tbs sugar
1 Tbs canola oil


In a saucepan, heat the oil over medium-high heat. Add onion and ginger and sauté until soft, about 5 minutes. Add the dried cranberries, orange zest and juice, soy sauce, cranberry juice, and sugar. Bring to a simmer and cook until liquid is reduced by about half. Check for flavor and season with salt and pepper if necessary. Blend until almost smooth (I used an immersion blender, but a regular blender works as well.) Let cool to room temperature.

Cinnamon Sugar Donut Muffins

I'm a little behind the blogosphere when it comes to these muffins. I don't know why I waited so long to try them. I love donuts. I love muffins. I mean, what's not to love about either? These muffins are incredibly simple to make. Unadorned, they taste similar to a plain yeast donut, with that slight hint of nutmeg. Once they are rolled in the cinnamon sugar, they just melt in your mouth. I couldn't eat just one. Luckily, I had help eating them, or I would've probably finished the entire dozen myself.



Cinnamon Sugar Donut Muffins
Adapted from Baking Bites


¾ c sugar
1 large egg
1 ½ c all purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ c vegetable oil
¾ c milk
1 tsp vanilla

3 Tbs sugar
1 tsp cinnamon


Preheat oven to 350˚F. Lightly coat a muffin tin with non-stick spray. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, stir together the flour, baking powder, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Divide batter evenly into muffin tin, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 10 minutes, then remove muffins from tin. In a small bowl, combine sugar and cinnamon. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Roasted Potato Leek Soup

I've wanted to blog this recipe for a while. I've made it about four times already this winter. Every time I photographed the soup, it looked sickly. These pictures were the best I could do. And they don't do justice to how great the soup is. The potatoes lend creaminess without a lot of fat. I was afraid the arugula would make the soup bitter, but it blended well with all the other flavors. And the crispy shallots are totally worth the time. Best of all, my son loves this soup. He slurps down huge bowls of it whenever it's around.


Roasted Potato Leek Soup
Adapted from Back to Basics
By Ina Garten

2 lbs Yukon gold potatoes, peeled
4 leeks, white and light green parts
¼ c olive oil
Kosher salt
Freshly ground black pepper
3 c baby arugula, lightly packed
½ c dry white wine
6 c chicken stock or vegetable stock
2 c whole milk
¼ c freshly grated Parmesan cheese, plus more for garnish
Crispy shallots (recipe follows)

Preheat oven to 400°F. Cut potatoes into 1-inch chunks. Slice leeks in half lengthwise, and then crosswise. Rinse sand from the layers of the leek. Place potatoes and leeks on a baking sheet in a single layer. Drizzle olive oil over them, and sprinkle with salt and pepper. Roast for about 45 minutes, turning them with a spatula halfway through cooking. Add the arugula and toss to combine. Roast another 5 minutes, until the arugula is wilted.

Meanwhile, in a large saucepan or a stock pot, heat the wine and chicken stock to simmering. Cover and keep warm over low heat. Add the roasted potatoes, leeks, and arugula. Puree with an immersion blender or in batches in a blender. Return soup to the pot (if using a blender) and stir in the milk and ¼ c of Parmesan cheese. Let simmer for 5 more minutes. Ladle soup into bowls and serve with more Parmesan cheese and crispy shallots.

Crispy Shallots

½ c olive oil
2 Tbs butter
4 shallots, peeled and thinly sliced.

Heat oil and butter in a sauté pan over medium heat. Add shallots and cook, stirring frequently, until they are a dark golden brown, about 20 minutes.

Funfetti Cake

I've debated on whether I should mention this on my food blog. How much of my personal life do readers really want to know? Well, here goes. My dad passed away a week ago. He had been in the hospital since Thanksgiving, and had been going steadily downhill. We are having a memorial service for him in a few weeks. It was my job to gather photos of him for a slideshow. It made me feel better to see lots of pictures of him smiling and not in pain.

This cake takes me right back to my childhood. I always requested tall, colorful cakes for my birthday. I remember cakes with lots of pink and yellow frosting, dotted with life savers on the top and sides. My dad was the baker in the family. He taught me all the basics - measuring ingredients, baking cookies, rolling pie dough, whipping cream (and licking the beaters)....

My dad also taught me to make things from scratch. Sure, there is funfetti cake mix that is a snap to make. But homemade is always better. My dad would've been proud of this cake.



Funfetti Cake
adapted from Williams-Sonoma, Baking
edited by Chuck Williams


2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
3/4 c unsalted butter, room temperature
1 1/2 c sugar
2 tsp vanilla extract
1 c milk
5 large egg whites, room temperature
¼ c multi-colored nonpareils

Preheat oven to 350 degrees F. With butter, grease 2 9-inch round cake pans. Dust with flour, and shake out excess.

In a medium bowl, sift together flour, baking powder, and salt. In a larger bowl, using a mixer, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in vanilla extract. Reduce speed to low, and alternately beat in the flour mixture and the milk, beginning and ending with the flour mixture. Do not overmix.

In a large bowl, using a stand mixer with the whisk attachment (if available), beat the egg whites on high speed until stiff peaks form. Using a rubber spatula, gently fold the whites into the batter until just combined. Fold in the nonpareils. Divide batter between prepared pans, and smooth with a spatula.

Bake about 30 minutes, or until a tester comes out clean. Transfer to wire racks; let cool for 10 minutes. Invert onto racks, and cool completely.

Fried Seafood Po' Boys

Mardi Gras season is here! Unfortunately, I won't be making the trek to New Orleans this season. But, I can still get my fix of cajun food.

The very next night after making these po' boys, we stayed at the Port Orleans resort. The resort is beautiful - like a cleaner, idealistic, more compact version of the real place.

A plain po' boy is just the meat and bread. A fully dressed po'boy includes the lettuce, tomato, pickle, and mayo. I used remoulade sauce in place of the mayo for a little something extra. And even though the seafood was deep fried, we loved that the sandwiches weren't overly greasy tasting (one of the benefits of home-frying).


Fried Seafood Po’ Boys

1 lb medium shrimp, peeled and deveined
1 lb fresh oysters

4 egg whites, lightly beaten
1 package of fish fry
Oil for frying
Black pepper

French bread
Shredded lettuce
Tomato slices
Dill pickle slices
Remoulade Sauce (recipe follows)


Pat shrimp and oysters dry with paper towels. Place egg whites in a shallow dish; place fish fry mixture in another shallow dish. Dip all the seafood in the egg, and then dredge in the fish fry, coating completely. Place coated seafood in a baking pan.

Pour enough oil in a fryer or Dutch oven to reach a 2-3 inch depth. Heat to 350˚F. Fry seafood in batches for 1 minute. Remove to another baking dish. Season lightly with black pepper.

To prepare the po’boys, divide bread into sandwich-sized portions. Slice bread open, and stuff with seafood, lettuce, tomato, pickle, and some remoulade sauce.


Remoulade Sauce
Adapted from John Besh


1 c mayonnaise
3 Tbs Dijon mustard
2 Tbs prepared horseradish
1 Tbs finely chopped parsley
1 small (or ½ a large) shallot, finely minced
1 clove of garlic, finely minced
1 Tbs white vinegar
1 tsp fresh lemon juice
1 tsp tabasco sauce
½ tsp paprika
Dash of cayenne pepper
¼ tsp garlic powder
Dash of salt


Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.