Wendy’s Chili

Don’t want to hear the backstory? Jump straight to the recipe. Late one night I went down a YouTube rabbit hole and found the amazing world of 1980-90s fast food training videos. One of the standout videos is Wendy’s “Grill Skills” that teaches new employees how to grill Wendy’s Old Fashioned Hamburgers. One thing that might stand out in this video is that fact burgers that break or have been left on the grill for too long are ground up and frozen to use in chili later. Wendy’s founder Dave Thomas… Read More »Wendy’s Chili

Tony Chachere’s Creole Seasoning

Don’t want to hear the backstory? Jump straight to the recipe. Tony Chachere was born in June 1905 in Opelousas, Louisiana. During the Great Depression he worked as a traveling drug salesman and collected recipes from all over the state. In 1972, drawing upon a life of cooking for friends and family, Chachere published his first cookbook, Cajun Country Cookbook, which included the recipe that became his Original Creole Seasoning. Positive public response to the book led him to start Tony Chachere’s Creole Foods. The cookbook is still for sale but no longer includes the… Read More »Tony Chachere’s Creole Seasoning

Guy Fieri’s Donkey Sauce

Get your culinary passports ready because today we are going to Flavor Town. Guy Fieri likes to serve his burgers and sandwiches covered in a mysterious sauce called “Donkey Sauce” that packs a strong garlic punch. However, during an appearance on the Rachael Ray show, he admitted that Donkey Sauce is just a simple garlic aioli, but calling something an “aioli” doesn’t exactly jive with his brand. The real trick to getting a delicious Donkey Sauce is to use freshly roasted garlic in the recipe, but we won’t blame you… Read More »Guy Fieri’s Donkey Sauce

Shake Shack Cheese Sauce

Recently, Shake Shack started a new cooking-along series where they are sharing some of their recipes. They have included my favorite, the cheese sauce. See the video that they shared below, or the written instruction below the video. Ingredients 2 cups of American cheese 2 cups of cheddar cheese 1 tbsp of canola oil 1 tbsp of white wine vinegar 6 thin slices of jalapeños ¾ cup of sliced onions ½ tsp of salt 2 tsp of peppercorns 2 cups of heavy cream 2 tsp of white wine Preparation Sweat the… Read More »Shake Shack Cheese Sauce

Tavern Relish

Don’t want to hear the backstory? Jump straight to the recipe. In 1930 Nick Bullington, a former travelling advance man for the Ringling Brothers Circus, opened the Texas Tavern in Roanoke, Virginia. Nick had been travelling the country setting up the circus’ affairs a year ahead of their arrival while collecting recipes from all around. Eventually, at the height of the Great Depression, Nick opened the Texas Tavern in the booming railroad city of Roanoke, Virginia. He went to expand to Lynchburg, Virginia and opened what is now known as the… Read More »Tavern Relish

Aaron Franklin’s Espresso Barbecue Sauce

Aaron Franklin is the master of Texas barbecue. This espresso based-sauce has a subtle coffee flavor and a sharp vinegar taste that cuts though fatty meat. For this recipe, I made the espresso using a moka pot. If you’re interested in how to use one of these, the guide by ChefSteps and James Hoffman is great. Ingredients: 1½ cups ketchup ½ cup white vinegar ½ apple cider vinegar ¼ dark soy sauce 1 tablespoon garlic powder 1 tablespoon onion powder ¼ packed brown sugar 3 tablespoons of fresh espresso (optional)… Read More »Aaron Franklin’s Espresso Barbecue Sauce

Mumbo Sauce

Don’t want to hear the backstory? Jump straight to the recipe. Mumbo sauce (or is it mambo?) has always been a bit of mystery to me. Even living right across the river from the Washington, I don’t get a lot of exposure to it without searching it out. However, it seems like in the last few years it has surged in popularity and you are starting to see it in some unexpected places. Washington DC has its own style of late-night dining establishments that locals call “carryouts”. You can usually get… Read More »Mumbo Sauce

Virginia White Salsa

Don’t want to hear the backstory? Jump straight to the recipe. I have lived in Virginia my whole life, but white salsa is not something that I came into contact with until probably the time when I was in college. This is usually served at local Tex-Mex chains alongside a regular tomato salsa and thin corn tortilla chips. It is a thick, creamy, sweet salsa that balances out a spicy salsa that is it usually served alongside. When this started showing up at my local restaurants, I assumed that this was… Read More »Virginia White Salsa

North Country Michigan Sauce

Don’t want to hear the backstory? Jump straight to the recipe. My wife’s family on her father’s side is from a small town in the very Northern tip of New York state. This is far beyond upstate New York (which a lot of New Yorkers that I know joke is anything North of The Bronx). All that I knew about this town was a regional specialty of Hot Dogs called “Michigans” when I visited for the first time in April of 2019. I went on a mission to taste every Michigan… Read More »North Country Michigan Sauce

Chunky Blue Cheese Dip

Don’t want to hear the backstory? Jump straight to the recipe. By now you should know that I am big chicken wing fan. I used to always gravitate towards the sticky-sweet sauces like General Tso’s, but I’ve seen the light of the classic Buffalo sauce. The spicy sauce is always really well balanced by a creamy dip like ranch or blue cheese dressing. When I was younger I always picked ranch dressing. I did not like blue cheese at all. Something about the funky taste always put me off. However, as… Read More »Chunky Blue Cheese Dip