I have a question about the recipe "Chicken Fingers" from Merrill Stubbs. What would a be a great sauce for these chicken fingers?
I confess that I've always liked (and still do) dipping chicken fingers into ketchup. These days I spike the ketchup with Tabasco or Sriracha.
Another suggestion is honey mustard. Mix a little honey into some Dijon or brown mustard.
I think these would be nice with a creamy, ranch-style sauce. Try this one, which is delicious! https://food52.com/recipes...
I absolutely love your site and make many yummy things from it. I am having a birthday buffet for my soon to be 30 year old baby. I will be making most everything in advance. You said these chicken fingers could be reheated the next day. Are they just as good as hot off the stove when reheated and for how long do you reheat them? Thanks!
My preference would be for a traditional home-made Tartar Sauce. Contrary to popular belief, Tartar Sauce was never meant to be icky sweet. It should be made with chopped cornichons, not American pickle relish! and Oh, is it ever delicious!!!
I think ketchup, ranch, honey mustard or BBQ sauce would all be delicious!
I think the type of sauce depends on who is going to eat them. If kids will be eating them, ketchup is probably your best bet. For adults, barbecue sauce, honey mustard or ranch. Even if it will be just adults, I'd still have ketchup on hand - but I also have a few adults in my family that believe ketchup goes on just about everything.
Here is my favorite combination. No Ranch dressing in sight: https://thesolitarycook.wordpress.com/2013/06/07/weeknight-dinner-coconut-chix-stix/
That looks like an interesting sauce. I haven't been able to find lemongrass here, and I have serious doubts I'd be able to find lemongrass paste, so do you think I could substitute it with something else?
Sure. Add the zest of about a half of a lemon.
Does this freeze well?
I found pickled lemongrass cut crosswise, and minced those.