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| Alfredo Sauce
Butter, cream, cheese, and garlic have become the fundamental ingredients of this rich sauce (which originally was only butter, eggs, and cheese). It is best known for topping fettuccine noodles, but is also great on other-shaped pastas as well as on vegetables, chicken, and seafood.
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| Bourbon Sauce
Alcohol is not served at the Blue Willow Inn, but their bread pudding is greatly enhanced when topped with this simple bourbon sauce.
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| Flo's Hot Dog Relish (Not)
Hot dogs are the only thing onthe menu at Flo’s, in Cape Neddick, Maine, so when you enter the low-slung, six-seat diner and peer through the pass-through window into the kitchen, proprietor and chef Gail Stacey (Flo’s daughter-in-law) will ask just one question, and it is not What would you like to eat today? She asks “How many?” Crucial to the formula that has made Flo's a dog-lover's destination is the hot sauce -- a devilishly dark sweet/hot relish of stewed onions, glistening with spice. A “special” is a hot dog with this sauce, a sprinkle of celery salt, and a thin line of mayonnaise. The magic combination transforms a modest dog into something unspeakably luxurious. The onion hot sauce Flo devised for hot dogs is a top-secret recipe so we devised this similar snappy relish for when we want a dog with bite. The recipe is eminently flexible. Adjust chili powder, sugar, and other ingredients to taste.
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| Giardiniera
For many Italian beef eaters in Chicago, a lode of giardiniera atop the beef is as essential as the beef itself. Our recipe includes the "sport peppers" that are so popular at Chicago's beef and hot dog stands, but any small, very hot pepper will do. Obviously adjust this to your taste ... but giardiniera should not be mild!
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| Pesto Sauce
Originally from Genoa, pesto is named for the pestle traditionally used to grind up basil leaves with garlic as the basis of the verdant sauce.
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| Steamed Cheese for a Hamburger (or for Apple Pie)
Our friend Brian O'Rourke of O'Rourke's Diner in Middletown, Connecticut, has an old-fashioned steam cabinet for making steamed cheeseburgers or, equally wonderful, steamed cheddar cheese that is soft and smooth and eminently suitable for gooping on top of a wedge of apple pie. Brian told us that we didn't really need to buy a steam cabinet to get the same results. He said that all we needed was a large skillet, a metal colander with feet, a big heat-proof bowl and a clean, empty 6-1/2 ounce tuna can.
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| Tomato Chutney
Nothing complements fried green tomatoes as well as this sweet relish, which takes full advantage of the ripe tomato's fruity nature. It is vivid red, a beautiful complement to the deep green color of the fried tomatoes inside their crust. This chutney is a great companion for almost any other fried, tangy, or savory food.
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