There is nothing like a summer hamburger cooked to perfection on an outdoor grill. You may want to stop there but I strongly suggest that if you want to really amp up the flavor of your grilled burger, try making your own version of special sauce. Usually, special sauce is a combination of your favorite condiments – mayonnaise, mustard and ketchup. The base of my special sauce is the same but I like to chop up bread and butter pickles for a little sweetness along with pickled jalapenos for some spice and heat to mix into my sauce so that every bite of my burger has a combination of many tastes. I could have stopped here but decided to take my sauce up one more level of flavor. I added to my sauce one of the best ingredients I could think of – whiskey! Whiskey really makes that special sauce a “special, special sauce”. The whiskey enhances the salty and sweet flavors. As for topping the burger feel free to have a slice of melted american cheese. You can also try my new favorite, freshly grated parmesan cheese generously grated over the burger like a big cloud of freshly fallen snow! It’s burger time with your own special sauce!
From by the bay, wishing you whiskey special sauce food memories!
Whiskey Special Sauce
- 1/2 cup good quality prepared mayonnaise
- 3 tablespoons yellow mustard
- 1 tablespoon tomato ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon whiskey
- 3 tablespoons chopped bread and butter pickles
- 1 tablespoon chopped pickled jalapeno
In a small bowl mix all the ingredients until well combined. Place in a covered glass container and refrigerate for at least one hour below using. The sauce keep refrigerated for up to one week.
Note: You can make the special sauce without the whiskey
It’s Fall and time to get back into the kitchen to bake. I can’t think of a better cookie than this bumped up version of a chocolate chip cookie. This is by far my favorite recipe. It’s crispy, sweet and salty. Chocolate is in every bite thanks to using different sizes of chocolate bits in the cookie. You will want to make this recipe over and over again.
From by the bay wishing you sweet chocolate food memories!
Whiskey and Rye Chocolate Chip Cookies
Recipe by San Francisco Cooking School
- 1½ cups chocolate wafers (discs, pistoles, fèves; preferably 72% cacao), divided
- 2 cups all-purpose flour
- ½ cup rye flour
- ½ teaspoon baking soda
- 1½ teaspoons kosher salt
- ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter, room temperature
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract or vanilla paste
- 1 teaspoon bourbon
- 1 vanilla bean, split lengthwise
- 1 teaspoon flaky sea salt
- Find chocolate wafers (do not use chocolate wafer cookies) at specialty food stores, some grocery stores, and online.
Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
Divide dough balls between 2 parchment-lined baking sheets, spacing 3″ apart. Flatten each ball to about ¾” thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
Do Ahead: Cookies can be made 1 day ahead. Store airtight at room temperature.
I think every holiday is a great excuse for a little celebration! I love finding reasons for a little decorating and some holiday theme cooking. St Patrick’s Day is no exception. So when I sat down to think of an Irish twist to one of my regular recipes, I came up with this Irish Coffee gelato . It just took some instant expresso and irish whiskey to transform one of my gelato recipes. Once you try this gelato you’ll want every day to be St. Patrick’s Day, as for me, I won’t be waiting for St. Patrick’s Day to make this recipe again! Enjoy!
From By the Bay , wishing found Irish food memories!
Irish Coffee and Chocolate Chip Gelato
Makes 1 quart
2 cups whole milk
4 tablespoons instant espresso coffee
3/4 cup sugar
5 large egg yolks
pinch of kosher salt
1/2 cup heavy cream
3 tablespoons irish whiskey
4 ounces bittersweet chocolate, chopped
2 teaspoons vegetable oil
Place in a saucepan milk and instant espresso coffee. Bring milk to a simmer, whisking to dissolve the coffee powder. In another bowl whisk sugar, egg yolks and salt together and keep to the side. Gradually add a little milk to the egg mixture whisking the mixture to temper the eggs . Continue to slowly add the milk. Make sure to do this step slowly, so not to scramble the eggs. Once you have added the milk to the eggs, return the mixture to the saucepan on medium heat until the mixture thickens into a custard. The custard will coat the back of the spoon, and the temperature will be between 170 to 175 degrees F. This will take about 5 minutes. Strain the mixture through a fine mesh sieve into a bowl. Add the heavy cream and whiskey and stir. Chill in the refrigerator for 4 hours. To make gelato, place chilled custard into an ice cream maker according to manufacturer’s instructions. When the mixture starts to thicken, melt chocolate in a bowl with the oil using the microwave, do in 30 seconds intervals stirring in between until melted., this will take 2 to 3 times. Cool slightly and pour chocolate into gelato while churning. The chocolate will become chips as it continues to churn. Once completed place into an air tight plastic container and keep in the freezer until ready to serve.