Sweet Chili Dipping Sauce - from Damon Hall

Okay, as many know, Mary Ann and I visit MoMo's often during baseball season.  Damon, the Chef de Cuisine, has graciously shared his recipe for a wonderful Sweet Chili Dipping Sauce.  He had Eggs Rolls on the menu awhile back, which were fabulous, but unfortunately were taken off the menu.  If you like Egg or Spring Rolls use this sauce over anything you might buy at the store or find in the package of rolls.  Enjoy and thanks Damon.

Ingredients

• 1 Small bottle of Mae Ploy (you can use other brands, but this is the best).
• 1/4 cup Chopped Mint
• 1/4 cup Chopped Cilantro
• 1/4 cup Rice Vinegar
• 1/2 cup Sugar
• 1 Teas. Sesame Oil
• 1 TB Minced Ginger (Fresh)
• 1 TB Soy Sauce (do not use low sodium)
• 1 TB minced Garlic

Procedure

• Mix all ingredients and chill in the refrigerator over night or for at least 4 hours.
• Service with Egg or Spring Rolls, or anything else that requires a great Asian dipping sauce.

Zesty Cole Slaw

Not sure if it is old age or what, but recently I have tried to stay away from bland old fashion foods and recipes.  I keep looking for thing that have zip. Case in point is this Cole Slaw.  I started with a basic recipe and added things for my taste.  Let me know what you think.  You should make this slaw the day before and let it stand in the refrigerator over night.  I has a little zip, but I am not sure why.  Is it the onions, the dry mustard or the apple cider vinegar?  You tell me, but it works.

Ingredients

• 3/4 head Green Cabbage, finely shredded
• 1/4 to 1/3 head Red Cabbage, finely shredded
• 2 large Carrots, finely shredded
• 3/4 cup Best Quality Mayonnaise
• 2 TB Sour Cream
• 2 Tb grated Red or other Sweet Onion
• 2 TB Sugar, or to taste (2 TB works for me)
• 2 TB Apple Cider Vinegar
• 1 TB Dry Mustard
• 2 Teas. Celery Salt
• Salt and Pepper to taste

Procedure

• Combine the cabbage and carrots in large bowl.
• Wisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt and pepper in a bowl.
• Add the cabbage and combine.  
• Taste for seasoning, add more salt, pepper or sugar to taste.  Actually, I do this step after the slaw has been resting the the frigerator over night.  However, the above recipe needed nothing more.
• Serve chilled.

Butter Spread for Grilled Corn or Anything Else

Here is a great butter spread I found in an issue of Bon Appetit magazine.  This recipe is for 8 ears of corn.  I recommend you mix up a batch and bring to room temperature for any occasion not just grilled corn.  How about french bread or over vegetables.  Yum Yum.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 TB (⅛ cup) finely chopped fresh chives
• 1-1/2  teas. fresh lime juice
• 1/2 teas. fresh lime zest
• 1/2 teas. fine sea salt
• 1/4 teas. Hungarian Sweet Paprika (any sweet paprika will do)
• Pinch of Cayenne Pepper to taste (add this once all other ingredients have been added so you can taste.

Procedure

• Mix first six ingredients in a medium bowl. 
• Add Cayenne Pepper to taste
• Can be made 2 days ahead. Cover and chill.  
• Bring to room temperature and stir before using.