SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS

CREAMY LEMON PARMESAN CHICKEN ~ BLOG 365.9

Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

In a shallow bowl, combine the flour and parmesan cheese.
Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
Reduce heat to low-medium.
Stir in the broth and cream.  Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce. 
Pour in the lemon juice, allow to simmer for a further minute to combine.
Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce. 
Serve over pasta, noodles or rice.
Garnish, lemon slices and parsley.

CLASSIC BURGERS with BACON AIOLI ~ BLOG 365.7

CLASSIC BURGERS with BACON AIOLI 8 Servings
1 pound black pepper uncured bacon, cut into thin strips
2 LARGE Egg yolks
1/4 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (OPTIONAL)
3/4 cup avocado oil
1 pound ground pork
1 pound ground beef
1 pound ground sirloin brisket
FRESH ground sea salt and black pepper, to taste
8 hamburger buns (OPTIONAL)

CONDIMENT SUGGESTIONS
Lettuce
Tomato
Sliced Red Onions
Pickles
Sliced Cheddar Cheese
Crispy Onion Strings

In a sauté pan over medium heat, fry bacon until crispy (about 8 – 10 minutes).
Drain bacon pieces on a paper towel and cool. Discard or save bacon grease for another use.
In a food processor, add bacon, egg yolks, vinegar, garlic and mustard. Purée ingredients and slowly add oil until emulsified and liquid is thick like a mayonnaise.
Season aioli to taste with salt and pepper.
Transfer to a container and refrigerate until ready to use. Aioli can be made up to a week in advance.
Preheat grill to 350-375º, or a cast iron skillet over medium-high heat.
In a stainless steel bowl, combine ground pork, brisket and beef, mixing gently and thoroughly by hand.
Form burgers into 6 – 8 ounce patties and set on a sheet pan lined with parchment paper.
Make an indentation in the center of each patty.
Season all patties liberally on both sides with salt and pepper. For even cooking, allow to come to room temperature for about 20 – 25 minutes.
Place burgers on grill or in pan and cook 6-8 minutes per side until internal temperature reaches 155º. Allow burgers to rest 15 minutes.
Serve burger on a toasted bun (we prefer bunless) with bacon aioli, piled high with your favorite burger condiments.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste
2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)
16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

Sprinkle onions in the bottom.
Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
Arrange chicken thighs in a single layer in the slow cooker.
Top chicken with black beans.
Pour salsa over and around chicken.
Cook on LOW 3 to 4 hours.
Top with cheese and allow it to melt just before serving.
Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

Arrange chicken in a single layer in the slow cooker.
Generously season with FRESH ground seal and black pepper to taste.
Pour sauce around chicken.
Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:
1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

Arrange chicken in a single layer in the slow cooker.
Generously season with FRESH ground seal and black pepper to taste.
Pour sauce around chicken.
Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced
FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

Arrange onion slices on bottom of slow cooker.
Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
Arrange chicken thighs in a single layer over the onions in the slow cooker.
Pour sauce around chicken.
Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
Shred chicken and mix with sauce from the slow cooker before serving.
Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

Season chops to taste with FRESH ground sea salt and black pepper.
Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
Add 1 cup of buttermilk ranch dressing.
Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
Remove chops from the slow cooker.
Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

Generously season wings with FRESH ground seal and black pepper to taste.
Add to the slow cooker.
Pour sauce over wings, tossing to coat well in sauce.
Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

Generously season beef with the FRESH ground sea salt and black pepper.
Add the beef to the slow cooker.
Pour sauce around beef.
Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
When it is cool enough to handle, shred the meat into bite-sized pieces.
Return the meat to the slow cooker and stir to combine with sauce.
Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

Season the pork medallions with salt and pepper on both sides.
Heat oil in a large skillet over medium-high heat.
Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

In the same skillet, melt the butter over medium heat.
Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. 
Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden. 
Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
Stir in the Worcestershire sauce and dried thyme.
Adjust seasoning to taste.
Allow the sauce to simmer2-3 minutes until it thickens.
Return the pork medallions to the skillet, turning to coat in the gravy.
Cook until pork is well-coated and cooked through.
Serve over mashed potatoes.

NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.

PORK CHOPS with CHERRY PINEAPPLE RELISH ~ BLOG 366.268

PORK CHOPS with CHERRY PINEAPPLE RELISH

CHERRY PINEAPPLE RELISH
1 cup FRESH chopped pineapple
1 cup QUALITY cherry jam
1/4 cup FINELY chopped red onion
2 tablespoons FRESH chopped lemon thyme
Juice of 1 LARGE lime
1 teaspoon red chili pepper flakes

Heat cherry jam in a large saucepan over medium heat until melted.
Stir in pineapple pieces and onion.
Simmer 15 minutes.
Add lime juice, lemon thyme and red chili pepper flakes, stirring to blend.
Simmer 15 minutes more.

CHOPS
4 pork loin chops
FRESH ground sea salt and black pepper
1 teaspoon garlic powder

Season chops with garlic powder, FRESH ground sea salt and black pepper.
Grill chops over medium heat.
Serve chops with crispy rice and cherry pineapple relish.

ROAST CHICKEN with LEMON HERB SAUCE ~ BLOG 366.256

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces (see notes)
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
FRESH ground sea salt and black pepper

LEMON HERB SAUCE
1 teaspoon avocado oil
1 -2 LARGE green onions, FINELY chopped
Juice from 1 LARGE lemon
1 tablespoon FRESH chopped Lemon thyme
1 teaspoon FRESH chopped basil
1 teaspoon WONDRA
1 tablespoon butter

Rinse chicken and pat dry. Salt and pepper.
Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
Whisk together the hot water, bouillon, thyme and basil.
Turn chicken and add 3/4 cup of chicken stock.
Reduce heat and simmer on low 15 minutes.
Transfer chicken to a plate and pour stock into a measuring cup.
Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
Transfer to an ovenproof plate, cover with foil and keep warm.
Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
Add green onions and saute’ a minute or so.
Add flour and mix well.
Increase heat and add broth and bring to a simmer.
Simmer until reduced to about 1/2 cup.
Stir in any juices that have drained from the chicken. Simmer a few more minutes.
Remove from heat and whisk in lemon juice, thyme and basil.
Pour sauce over chicken and serve immediately. I like to serve it with rice.

NOTES:

If using boneless, skinless chicken, season it well and dredge prior to adding it to the skillet. Adjust timing if using boneless, skinless chicken.

Originally posted 10-22-2008, updated 7-28-2014 and again September 2024

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.247

BUFFALO CHICKEN SLOPPY JOES SANDWICHES
1 tablespoon avocado oil
1 1/2 -2 pounds ground chicken
3/4 cup Frank’s original Buffalo wing sauce
3/4 cup homemade Jalapeno ranch dressing
1 carrot FINELY diced
2 celery stalks FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 – 1/2 cup brown sugar

Heat oil in a large skillet.
Add chicken and brown until crumbly.
Add onions, celery, carrots and cook 3-5 minutes more.
Whisk together the wing sauce, brown sugar and Jalapeno ranch until smooth.
Add to chicken mixture, stirring and cooking10-15 until heated through.
Adjust seasoning, adding more brown sugar as needed to adjust heat level.

NOTE:

If sauce is too thin, spoon out a bit of sauce and whisk with cornstarch to thicken. Stir mixture back into sauce and cook to desired consistency.
Bleu cheese dressing is a good substitute for the ranch.

SALISBURY STEAK with TOMATO ONION GRAVY ~ BLOG 366.242

SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
Season well with FRESH ground sea salt and black pepper.
Add ground beef and mix gently.
Form 6 round or oval patties.
In a large skillet melt butter over medium heat.
Add beef patties searing 3-4 minutes on each side. Remove and set aside.
Add shallots, sauteing 1-2 minutes.
Whisk together the water and WONDRA.
Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
Reduce heat, add beef patties to pan, turning to coat.
Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

Bring a LARGE pot of salted water to a boil.
Cook pasta per package directions.
Reserve 1/2 cup pasta water and then drain.
Melt butter in a large skillet over medium heat.
Add garlic, cooking and stirring 1-2 minutes until fragrant.
Add flour, whisking and stirring 1 minute until golden.
Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
Season to taste with FRESH ground sea salt and black pepper.
Stir in pasta, peas, chicken pieces, Parmesan and basil.
Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
Garnish with basil and serve immediately.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

Heat your oven to 325°.
Place a enameled cast iron pot over medium-high heat.
Pat the chicken thighs dry and season well with salt and pepper.
Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
Stir the broth mixture into the pan, coating everything well.
Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
Top with grated cheese if desired.

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE ~ BLOG 366.215

SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!

PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE

PORK

1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed

Preheat oven to 300°.
Line baking sheet with heavy duty foil.
Pat pork tenderloin dry.
Season well with FRESH ground salt and pepper.
Mix honey and garlic together.
Rub pork all over with the minced garlic and honey mixture.
Heat oil in a large skillet.
Brown tenderloin on all sides. DO NOT WASH SKILLET!
Dot foil with butter and add roast to the center.
Fold foil up and around the roast, crimping the edges.
Bake 25-30 minutes.
Remove from oven and let stand 10 minutes.
Transfer to platter, keeping warm and reserving drippings for the sauce.

SAUCE

1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small

Using the same skillet add the shallots, cooking 1-2 minutes.
Add wine to deglaze the pan.
Add BBQ sauce and cream.
Whisk together the WONDRA and chicken broth until smooth.
Add to skillet, whisking constantly.
Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
Fold in spinach leaves and sun-dried tomatoes, heating through.

PAN FRIED ARTICHOKE CAKES & SUN-DRIED TOMATO DIPPING SAUCE ~ BLOG 366.205

I adapted this recipe for Pan Fried Artichoke Cakes from Buffalo Wyoming’s Piezano menu. They are composed of a colorful mixture of marinated artichoke hearts, caramelized red onions, fire roasted bell peppers, scallions, panko, Parmesan, and seasonings that are then pan sautéed until golden brown and sun-dried tomato lemon aioli sauce making them as colorful as they are tasty!

DIPPING SAUCE
1/2 cup Duke’s mayonnaise
1 medium clove garlic, FINELY minced
1 tablespoon FRESH lemon juice
1/2 teaspoon FINELY grated lemon zest
2 tablespoons FINELY diced sun dried tomatoes
FRESH ground sea salt and black pepper

Mix the all the sauce ingredients together in a small bowl, add salt and pepper to taste.
Cover and refrigerate until ready to use.

ARTICHOKE CAKES yields 10 cakes
2 15-ounce jars of marinated artichoke hearts, drained, rinsed, and FINELY chopped
1 1/2 cups panko breadcrumbs
FIRE ROASTED red bell pepper, FINELY diced
1 rib of celery, FINELY chopped
1/4 cup FINELY diced red onion
2 green onions, sliced thin
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
FRESH ground sea salt and black pepper
1/4 teaspoon teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 LARGE eggs, lightly beaten

Combine all the ingredients in a large mixing bowl, mixing thoroughly.

1/2 cup all-purpose flour
1 tablespoon avocado oil 

Place the flour in a large shallow dish.
 Divide the artichoke mixture into 4 equal size balls.
Squeeze the balls to release any excess moisture.
Form the balls into patties about 2 1/2 inches in diameter.
Lightly dredge in the flour.
Place the patties on a plate, cover and freeze for 1/2 hour to help them stay together and to allow the flavors to meld.  
Heat the oil in a large skillet over medium-high heat until shimmering.
 Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side.  
Serve the cakes with the dipping sauce.

Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS