This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.
In 1969, our Canadian neighbors in Calgary invented the Caesar Cocktail to celebrate a new restaurant. The drink now consistently ranks in the top ten favorites. With the addition of wasabi, this recipe takes the Bloody Caesar to where no drink has gone before.
Wasabi mayo is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayonnaise, such as deviled eggs, tuna salad sandwiches, or the po’boy sandwiches below. This mayo recipe eliminates today’s problems with raw eggs and possible salmonella because the egg base is heated before emulsifying it into mayonnaise. Serve this over grilled tuna or other fish.
A remake of a classic early English horseradish sauce, this pungent condiment is perfect for rare roast beef or steak, smoked salmon, and any fried or baked fish dish. Make it just before you are ready to serve the meal.
Use a seedless watermelon, if you can find one and you'll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.
Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk. This recipe takes some time to make, but it's worth it. It keeps for months in the freezer, so make a lot. Serve the rendang over rice.