Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.
This concoction is a result of my experimental efforts in trying to copy a favorite Greek restaurant’s tzatziki sauce. Serve with gyros, pita bread, chips, or raw veggies.
This sauce has everything a barbecue sauce should have: something sweet, lots of heat and a spicy tomato taste. There ‘s bourbon too. It cooks up thick, spreadable and sensational. This recipe yields enough for a mess of ribs.
Lots of good stuff go into this terrific sauce: brown sugar, ketchup, liquid smoke, Worcestershire, hot pepper sauce, a few other yummy ingredients and almost one cup of whiskey. The ribs won’t know what hit them.
A simple recipe for mussels typical mussel recipe from the Breton coast in France. Creme fraiche is available in many supermarkets, but if you cannot find it, a mixture of sour cream and Neufchatel cheese will also work.