Sites & Bites: 'SECRET'S IN THE SAUCE' THIS SUMMER

I’m stealing this phrase…”Secret’s in the sauce” from an old TV commercial and claiming it as the motto for Summer ‘25. More specifically, I’ll use it anytime I’m serving burgers, steaks, pork chops or basically any type of grilled meat that need a “little something extra.” I’ll also utter it when preparing a crudité platter of sliced vegetables and need “a little something” in which to dip the otherwise-plain green things. And I’ll even trot it out when pouring a bag of chips and crackers onto a platter and dipping is a requirement.

The necessity of having an arsenal of homemade dipping sauces for summer dining emerged during a recent visit to a popular Pensacola restaurant. To check the box of enjoying “at least one fried shrimp dinner” while at the beach, I selected this meal at The Fish House a few minutes after arriving in Florida. To set the scene, read and revel in this mouthwatering menu description of “Crispy Gulf Shrimp.” “Cornmeal-dusted jumbo Gulf shrimp, served with crispy fries, sweet corn hushpuppies, creamy coleslaw, cocktail sauce and smoked corn tartar.” If that doesn’t activate your taste buds, I’m not sure if anything will. I soon learned I’d made the right menu selection and here’s why…

Not only were the large, succulent shrimp lightly dusted in cornmeal, but they were fried so delicately and with such skill, it was difficult to determine they were actually, well, fried. Yes, they were crispy, but lacking the heavy breading and greasy taste of many fried items. Also delicious were the hushpuppies filled with bits of sweet corn and a vinegar-based cole slaw instead of the usual mayonnaise-laden versions offered at most restaurants. But here’s the most notable thing about this unforgettable meal. A tangy cocktail sauce accompanying the shrimp contained just the right amount of flavor and the star of the show – a flavorful tartar sauce infused with a smoky corn flavor – almost outshone the food. Both sauces – especially the unbelievably-delicious tartar sauce (which has never been on my favorite condiments list) - were simply outstanding. In short, they elevated the meal from above-average to 10 stars. I’m still trying to get the tartar sauce recipe (or a reasonablyclose version) to share with you. Until then, here are a few of my favorite sauces to get your summer off to a great start. They can be made in a matter of minutes courtesy of a food processor or even a blender. Like me, you’ll soon be saying… “The secret’s in the sauce!”

Best Combo BBQ/Ketchup Sauce (Great for burgers or any grilled meat as well as fries)

1/2 cup ketchup 2 tbsps dark brown sugar 1 tbsp apple cider vinegar 1 tbsp molasses 2 tsps hot sauce (adjust to taste) 2 tsps Worcestershire sauce 2 tsps of favorite barbecue rub 1/2 tsp yellow mustard 1/4 tsp onion powder 1/4 tsp garlic powder

Whisk together ketchup, brown sugar, vinegar, molasses, hot sauce, Worcestershire, barbecue rub, mustard, onion powder, and garlic powder in a small bowl. Use immediately or transfer to an airtight container and store in refrigerator for up to a month.

Vegetable Dipping Sauce

1 cup sour cream ½ cup mayonnaise 2 tbsps dry ranch seasoning powder 1 tbsp grated onion ¼ tsp dried dill or 2-3 tbsps chopped fresh dill ¼ tsp seasoning salt

Whisk together all the ingredients. Serve with fresh vegetables and/or chips.

Favorite Burger Sauce

1 cup mayonnaise ½ cup ketchup 1/4 cup prepared yellow mustard 2 tsps dried minced onion ¼ teaspoon dried minced garlic 1/8 teaspoon white vinegar Hot sauce to taste Cracked black pepper to taste

Whisk together mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper. Cover and chill at least 1 hour before serving.

SECRET SAUCE--- Smoked corn tartar sauce and tangy cocktail sauce, pictured top right, nearly stole the thunder from the delicious fried shrimp served at The Fish House in Pensacola, FL.