Hollandaise sauce is a delicious buttery, lemony sauce made of an emulsion of hot butter and egg yolks. I first experienced this sauce on top of an asparagus crab meat omelet and it was love at first bite.
After two failures, I finally figured out two easy ways to make this sauce.
I was attempting to copy the chicken tenders from Chick-fil-a, which is a popular chicken place in my little corner of the world. I didn’t quite get it, but these chicken tenders were excellent nonetheless!
The Basics
Continue reading about chicken tenders and honey-mustard sauce
Steamed blue crabs are plentiful in Hampton Roads — thanks to the Chesapeake Bay. Eating steamed crabs with a bowl of rice and vinegar garlic dipping sauce is the typical Filipino meal. The sauce is very simple to make and adds a very nice zest, instead of just using Old Bay.
Continue reading about vinegar garlic dipping sauce for crabs
After a KILLER boot-camp workout, I was craving protein. I don’t usually eat steak, but this turned out pretty good. I’m also including the recipe for the au jus (pronounced “ah-shew”) sauce.
The Basics
The Steak
- Steak of your choice – I think a bone-less ribeye
Being a Filipina, I’ve always been taught not to be wasteful. So when it comes to the shrimp shells, chicken bones, etc., I always feel compelled to not throw them away — I guess fearing that my mom will come over and literally start going through my garbage, lecturing me on how things are “still good”.
