Tzatziki Sauce

The Best Tzatziki Sauce

This Greek Tzatziki Sauce recipe is about as good as it gets and it can be used for many different recipes.  My personal favorite is with Greek Gyros, just like the recipe I posted last week.  I promised you I would show you how to make this secret sauce so that you could finalize your own personal experience making these your self and I’m making good on that here today.  This sauce is sweet, creamy and full of flavor.  It’s exactly what every home cook needs in their refrigerator on a regular basis because it pairs so well with meats, seafood, vegetables and baked goods like Pita Bread, Pretzels and Bagels.

The Secret to Tzatziki Sauce

In my opinion, there are a few key ingredients that gives Tzatziki Sauce its unique and authentic taste.  Greek Yogurt is one of them.  It’s very rich, creamy and doesn’t taste much like American or other foreign yogurts.  White Wine Vinegar is the other ingredient that gives this recipe it’s flavor.  Not only is it added to the yogurt, it’s added to the grated cucumber with a pinch of kosher salt so it can marinate and release the juice that needs to be strained before it’s added to the sauce.  Dill is the herb that really enhances the flavor as well, so feel free to add as much as you like because Tzatziki Sauce is usually swimming with it.

Tzatziki Sauce Ingredients:

1 Cucumber, grated & juiced
1 pinch Salt and Pepper
1 tbsp White Wine Vinegar, mix with cucumber
1 cup Greek Yogurt
1 Garlic Clove, minced
3 tbsp Olive oil
2 tbsp White Wine Vinegar, mix with yogurt
1 tbsp Dill

Be sure to strain the cucumber juice after marination is complete and follow the instructions in the Tzatziki Sauce video recipe.

Pesto with Almonds

pesto-main-pic

Gotta love Pesto with Almonds.  I believe it’s traditionally made with Pine Nuts but even Walnuts are often substituted.  So it doesn’t really matter what you use, just pick your favorite and follow this recipe to a T because it is fantastic.  Just know that I cut this recipe in half when I filmed it in the video.

Also, if you’re looking for something meaty to compliment this recipe, be sure to check out my Italian Sausage and my Italian Breaded Pork Chops!

Pesto with Almonds Ingredients:

3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Boudin Balls – Fried Rice Pudding Blood Sausage

Fried Boudain Balls Main Pic

Classic Boudin Balls Recipe

This Boudin Balls recipe is a classic recipe that has been spun into a fun appetizer that is starting to make a heavy appearance on menus in the South. Whether you pronounce it Boudin or Boudain, this Cajun recipe has got Balls.  I’m talking heat, flavor, crunch and it just so happens that they are rolled up all sphere like.  Hence the recipe name, Boudin Balls.  But make no mistake.  This Boudain Balls recipe is perfect for stuffing links if that’s what you prefer.  I’m telling you that this Boudin recipe is hands down as good as it gets and I’m betting that it’s even better than you’re moms recipe too!

If you don’t know what Boudin Balls are or even what Boudin is, let’s talk about it for a minute.  Most Americans think it originated in the South but the truth is there are all forms of Boudin throughout Europe.  Some people call it rice pudding or blood sausage.  Both are fairly accurate descriptions but for the most part, it’s generally a very potent rice pudding blood sausage with a concentrated spicy taste.  It’s normally twisted up in stuffed hog casings that can be smoked, grilled, baked or even pan fried.  And now, with this Boudin Balls recipe, it can be deep fried.

If you’re interested in learning how to stuff Boudin or more Cajun and Southern recipes, Check out the links below.

CLICK HERE for Boudin
CLICK HERE for Crawfish Etouffee

CLICK HERE for Jambalaya

Boudin Balls Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt (or to taste)
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

1 cup Seasoned Flour, Salt/Pepper/Paprika to taste
3 eggs, beaten
1 cup Panko/Seasoned Bread Crumbs/Corn Meal (equal parts)
Oil for frying

Fry Boudin Balls for 2 to 3 minutes at 375 degrees f or until golden brown.


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