Condiment

Here’s a delicious alternative to regular whipped cream made with dairy. I discovered this topping, which some refer to as “vegan whipped cream,” when Sally Parrot Ashbrook left a comment on my website suggesting it. I’ve been hooked ever since! Be sure to use full-fat Thai Kitchen coconut milk for this recipe; the other brands I tested did not work. For an extra kick, top with unsweetened coconut flakes.

I use this rib spritz on spareribs and baby back ribs. It’s easy to make, and it will change the way your ribs look and taste. You can make it up to a day in advance and store it in the spray bottle, unrefrigerated. Since I can’t do that at a contest, I prepare it right after I put my ribs in the smoker. After the ribs have smoked for about 45 minutes, I start spritzing the meat at 15-minute intervals.

I learned to roast my asparagus from Nina Simonds, the expert on health giving Asian foods, and after trying it the first time, I’ve never turned back. I buy a full 1/2 pound and extract about four spears before roasting, to save for a stir-fry. Leftovers make a wonderful BLA (see below) or just a salad.

This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.

Bread is too good of a thing to let go to waste. How many times does your uneaten bread go to the birds? If for some insane reason you didn’t eat the entire baguette for dinner, use the leftovers to make some delicious bread crumbs, which are always handy for adding texture to casseroles. Bread crumbs can go stale quickly, so keep them fresh longer by storing in the freezer.

Salsa is Sandy’s condiment of choice. (Well, that and pickled jalapeños!) This recipe is one of her absolute favorites and provides her with a little taste of home. She typically adds this salsa to her morning eggs (she’s spicy that way) or serves it as a flavorful dip to sit alongside a big pile of tortilla chips. If you like a really hot salsa, leave in some of the jalapeño seeds.

This makes a wonderful sweet-tart condiment with caramelized, almost molasses, undertones. It lasts for at least two weeks in the fridge and is amazing drizzled over creamy, mild ingredients such as avocado slices or soft goat cheese spread on crackers. It’s especially good over filet mignon (page 108) and Brazilian Leeks (page 142), which in fact go beautifully together.

I frequently have friends over to play games at my house, and it’s become a game night tradition that I put out heaping bowls of Pico de Gallo and guacamole along with a big basket of tortilla chips. Pico de Gallo improves with time and I serve it with chips, of course, but also spooned over any red meat, in tacos, or with scrambled eggs for huevos rancheros. For an extra chunky salsa, simply mix all the ingredients together without pureeing. Whatever texture you prefer, the burst of fresh flavor this salsa offers depends on using ripe, in-season tomatoes and lime—never lemon—juice. For a spicier salsa, leave some or all of the seeds in the serrano peppers.

Among all the dishes I make, this one is definitely a favorite. This is why the batch is so big—no one can stop eating it! I have a few tricks that give my guacamole great flavor and texture. First and most important, I use lemon, not lime, juice. Lemon has a little sweetness that brings out all the other flavors. Also key is that I never skimp on the lemon or the kosher salt. I sometimes laugh that I basically make a salty lemonade for the avocado and other ingredients to swim in—trust me, it makes all the difference! Serrano peppers give it a great kick, much better than jalapeños. And finally, never stir as you add each ingredient to the bowl or the guacamole will become too watery. This is especially beautiful served in a dish that shows off the guacamole’s green, white, and red, such as a molcajete—a Mexican mortar and pestle—or a bright and fun serving bowl. Serve with tortilla chips for an appetizer or on top of steak, such as in Chili-Rubbed Skirt Steak Tacos (page 102).

Tendersweet roasted garlic has a multitude of uses, either left whole, as in Thyme-Smoked Four-Inch Porterhouse Steak (page 168), or pureed, as in Roasted Garlic Mashed Potatoes (page 193). Keep the garlic oil for sautéing potatoes, making vinaigrettes, or brushing on fish before grilling.

Because I use whole soft-boiled eggs and not just the yolks, this simple recipe makes the thickest, best mayo that you can imagine. It keeps for up to a week in the fridge.

For all you chile heads looking for a knockout, eyewatering, tongue-tingling sauce, here it is; you may never buy commercially made hot sauce again. But a word to the wise: proceed with caution—this is not meant for wusses. Made from habañeros, one of the fieriest chiles around, this serious sauce achieves the perfect balance between flavor and heat. It’s best to protect your hands with a pair of latex gloves to keep the oils off your skin. Carrot is the secret weapon here; it not only adds amazing orange color but also gives the sauce another layer of flavor, with subtle sweetness and body. Use this hot sauce in Fried “Buffalo Style” Rabbit (page 152) or to fire up Bloody Marys or mayo. This sauce will keep practically forever!

This is my go-to sauce for ribs (see page 146) but it’s also great with wings.

Harissa is a fiery Moroccan condiment that is typically made with a variety of chiles packed with deep flavor. Incorporating tomato into store-bought harissa mellows out the heat, making this sauce even richer and more versatile. Keep it in your arsenal to boost the flavor of scrambled eggs or roasted potatoes, or stir it into your favorite vinaigrette—and it’s absolutely amazing on pizza.