Tag Archives: Hot Sauce

Hilltop Blue Cheese Dressing

Posted on February 26, 2024 by tbuzzee

Back in the day, there was a humongous restaurant on Route 1 just north of Boston, Hilltop Steak House. It was kindofa destination in and of itself, with Disney-like lines to actually get to where you could ask for a … Continue reading →

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New! Improved! Baked (and Better!) Buffalo Wings

Posted on February 20, 2024 by tbuzzee

I have been making Buffalo Wings since the 1980’s, and have always loved them, but, I have also worked on my recipe to keep them every bit as tasty, but mebbe just a wee, tiny bit less likely to induce … Continue reading →

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Medianoche Mayonnaise

Posted on September 18, 2023 by tbuzzee

As I understand it, Medianoche (“Midnight”) Mayonnaise was made for adding a nice bit of flavor to the classic Cuban (ham or pork, cheese, pickles, and mustard), samich and it does. Here at our house, it goes much, much farther … Continue reading →

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Sausage Gravy

Posted on August 8, 2023 by tbuzzee

Every now and then, we have breakfast for dinner, and I thought that sausage gravy would be just the thing. Except… in place of the more usual biscuits, I went with a nice batch of buttermilk waffles. My husband, who … Continue reading →

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Indian-Style Sweet and Sour Sauce

Posted on June 7, 2023 by tbuzzee

Years ago, now, we went to a friend’s house blessing, which, unlike a house warming, is done before the new occupants move in. There are blessings and ceremony and, at the end, all of this terrific food! Our friend had … Continue reading →

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My New Take on Buffalo Wings

Posted on June 1, 2023 by tbuzzee

Over the decades, my method for making Buffalo Wings has evolved into a healthier, but still quite tasty recipe. I mean, yeh, there is still an entire stick of butter in the sauce, but when you consider that that one … Continue reading →

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Medianoche Salad Dressing

Posted on February 9, 2023 by tbuzzee

Longtime readers of this blog may recall how very much I like Medianoche (midnight) Mayonnaise on my Cuban sammiches. Now, with the addition of one or two (your choice) simple ingredients, sour cream and heavy cream, I’ve turned it into … Continue reading →

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Easy, Cheesy Grits

Posted on January 20, 2023 by tbuzzee

So. You recall those tasty pressure cooker ribs from the other day? Well, I boned and shredded the leftovers and thought I would serve them over cheesy grits – kinda like polenta, but made with white corn, or hominy, than … Continue reading →

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Country Style Ribs in the Pressure Cooker and Broiler

Posted on January 18, 2023 by tbuzzee

Whew, talk about a title! But… I was in the mood for ribs and the day kinda got away from me, so I went on a search of da google and came up with a method – and a marinade … Continue reading →

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Heavy Cream Louis, But Better!

Posted on November 29, 2022 by tbuzzee

Folx who know me know that I can rarely pass up a salad with Louis Dressing on it, especially if asparagus is involved. So much so that I have five different serving options and variations on this one site. But … Continue reading →

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