parmesan-crusted chicken

DELICIOUS! This dish is delicious. To be fair, I only post the recipes on here that I think are great. There's been quite a few doozies, but they don't make it to the blog. However, every once in awhile I get one that I don't just enjoy, I LOVE. This was one such dish. It actually reminded me a bit of the limehouse chicken - different ingredients, but similar idea. Really easy too. You can actually even make it easier than I did (as noted below). Here's what you'll need:

• Chicken breast (I, of course, just made this for myself, but the topping portion below is probably enough for 3-4 breasts).
• Dash of salt
• Sprinkling of black pepper
• 1/2 cup grated parmesan (pecorino would work too)
• 1/2 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced, divided

eggplant parmesan

Who doesn't love eggplant parm? I mean, seriously. It may be laborious to make, but it's pretty foolproof, and totally delicious. I took advantage of a rainy day recently to make it for the first time in a year or so. Here's how it goes:

• 2  medium Italian eggplants, cut crosswise into 1/4" thick slices
• 1/4 teaspoons salt
• 1 1/2 cups olive oil
• 10-20 fresh basil leaves, torn in half
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 4 large eggs
• 3 1/2 cups breadcrumbs (I had smaller amounts of Italian style and panko, so I just mixed them)
• 1 cup finely grated Parmigiano-Reggiano
• 1 lb fresh mozzarella, thinly sliced
• 1 jar of your favorite pasta sauce (I KNOW! I'm lazy...)

Go ahead and preheat your oven to 375°F.

Stir together flour, salt, and pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together breadcrumbs and 1/2 cup Parmigiano-Reggiano in a third shallow bowl.

Heat up the olive oil in a large, deep, non-stick skillet over medium-high heat. Allow the oil to heat up while you prepare the eggplant.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in the breadcrumbs, pressing until evenly coated.

Fry eggplant slices a few at a time (fill the skillet, but they shouldn't overlap or anything), turning over once or twice, until golden brown, about 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

While that's going, heat up your sauce (I actually combined 1/2 jar tomato basil with 1/2 roasted garlic, as that's what I had in the fridge already - turned out well). Coarsely chop the basil leaves and add them to the sauce to simmer while you finish frying the eggplant.

Take a baking dish (I only used a 9x9, as I cook in a toaster over, but you could use a full size one should you have the appliances to accommodate it). Spread 1/2 cup of the tomato sauce in the bottom of the baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover the eggplant with about one third of remaining sauce (about 1 cup) and one third of mozzarella slices. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining Parmigiano-Reggiano.

I baked covered for about 20 minutes, then uncovered until the cheese is melted and golden and sauce is bubbling, about another 20 minutes.

I like to serve mine over a bowl of pasta, but you could totally eat it as-is. This would easily feed a family of 4, or make some amazing lunches for the following days.

Bon chappétit!

bruschetta baked chicken

Tonight I was inspired by a recent post by Fooding with Emily and her bruschetta chicken. I picked up her recipe and tweaked it to my own style. It was a pretty great and easy dish. Here's what you'll need:

• Chicken breasts
• 1 bunch of cherry grape tomatoes
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Breadcrumbs (Italian style)
• 1 egg
• 1 ball bufala mozzarella 
• Salt, pepper and oregano to taste

Begin by preheating your oven to 350 degrees. Coat the chicken breasts in egg then breadcrumb, and place into a glass baking dish. Bake for 15 minutes.
Meanwhile, halve the tomatoes and place them into a bowl along with the basil, oil, salt, pepper and oregano.
After the first 15 minutes in the oven, remove the chicken, add the tomato mixture on top and finish it off with a few slices of mozzarella. Bake for another 15 minutes and serve. Done and done (and delicous).

Bon chappétit!

crab cakes w/ remoulade sauce

What is a remoulade sauce? I have no idea. What I do know is that it's apparently awesome on crab cakes. Also, apparently crab cakes are really kind of easy to make - who knew?! I guess my mom did, because this recipe came from her. Here's what you'll need:

• 1 lb. lump crabmeat, drained and flaked (due to the insane cost, I did 8 oz lump crab, 8 oz claw meat - seemed fine to me)
• 1/3 cup plus 3 tablespoons mayonnaise
• 4 tablespoons hot sauce (Frank's or otherwise)
• 3 tablespoons spicy brown mustard
• 2 tablespoons green onion, minced
• 2 tablespoons parsley, minced
• 2 tablespoons Panko breadcrumbs
• 1 and 1/2 teaspoon Old Bay seasoning
• 2 teaspoons sugar
• 3 tablespoons olive oil

Whisk the egg, 3 tablespoons mayo, 2 tablespoons hot sauce and 1 tablespoon mustard in a large bowl. Stir in the crabmeat, green onion, parsley, breadcrumbs and 1/2 teaspoon Old Bay and mix well with a fork.

Divide the mixture into 8 portions and shape each portion into a cake, flattening slightly. Cover and chill in the fridge or an hour or so.

When you're ready to cook, heat the oil in a large non-stick skillet over medium-high heat until hot. Sauté the crab cakes in batches for about 2-3 minutes per side until golden brown. Serve with the remoulade sauce.

But wait - how do you make the remoulade sauce?! Well, while the crab is setting in the fridge, mix together 1/3 cup mayo, 2 tablespoons hot sauce, 2 tablespoons mustard, 2 teaspoons sugar and 1 teaspoon Old Bay seasoning. Chill and serve with the crab cakes.

Seriously, we were in heaven with these.

Bon chappétit!

penne arrabiata

So the temperature finally seemed to drop last night. Either that, or I'm just completely used to 90+ degree heat...which is just sad. In any event, I got back to making meals that take more than 5 minutes - but not much more, so don't worry. I went for an old favorite - penne arrabiata. This is a pretty simple pasta dish that really packs a punch. If you like your pasta with a kick, this one's for you. Here's what you'll need:

• 1 lb. thin chicken
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 bunch fresh basil, chopped
• 1 cup breadcrumbs
• 1 egg
• 1 cup (small can) tomato sauce
• Salt/pepper
• 1 (28oz) can diced tomatoes
• Red pepper flakes
• 1/2 lb. penne

Heat olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. 
While that's going on, cook the penne until al dente, then drain and add to the sauce and simmer as well.

Egg, breadcrumb and fry the chicken in olive oil until browned, about 5-10 minutes depending on the size of your chicken. I like to cut it into small strips when done and toss with the sauce and penne before serving. However if you'd really like to preserve the crispy breading, serve the chicken on top of the pasta. No matter how you serve it, it's going to be simply awesome.

Bon chappétit!

grilled garlic tomatoes

Here's another little grilled ditty we made while I was back home over the fourth. The recipe said to put these on top of hamburgers, but I don't see how that's really possible. We had them as a side dish to steak, and they were delicious. However, should you make them and feel like you're up to eating it on a burger, please feel free to send along a photo - I'd love to see it. Check out the recipe and you'll see what I mean. Here's what you'll need:

• 1/4 cup mayonnaise
• 3 tablespoons grated parmesan
• 2 tablespoons Italian breadcrumbs
• 1 large clove garlic, minced
• 1 teaspoon lemon juice
• 2 large tomatoes, cut in half crosswise.

Preheat your grill to high. Combine the mayo, cheese, breadcrumbs, garlic and lemon juice in a bowl. Spread the mixture evenly over the cut side of each tomato. Place a sheet of tinfoil on the grill and arrange the tomatoes on top. Cover the grill and cook for 12-15 minutes, or until the tops of the tomatoes are browned. 

That's totally it. Super simple, super delicious summer side dish. 

Bon chappétit!

chicken pizza primavera

I know, I know...two primavera-titled meals in one week. It's craziness. It's also delicious, so why not?! Last night was another recipe madre keeps in her simply delicious arsenal - a quick and easy pizza that uses a lot of fresh ingredients along with one or two shortcuts. Here's what you'll need:

• Whole wheat ready-made pizza crusts
• Ranch dressing
• Chicken strips
• Chopped red pepper
• Onion slices
• Baby spinach leaves
• Mozzarella cheese

There's really no measurements up there, because it's all a handful of this, a shake of that. It also depends on the size of the pizza crusts you get. I made two 7" pizzas last night, so I'll advise on that quantity. Adjust yours accordingly.

One of mom's cheats that I chose to forego was the chicken strips. She sometimes uses the pre-cooked frozen strips. Last night however, I chose to go ahead and sauté a small chicken breast. If you go this route, breaded is nice. Simply whisk one egg, coat your chicken in it, then cover all over with Italian-style breadcrumbs and sauté in one tablespoon oil for a few minutes on each side, until it's no longer pink in the center. Then cut into small pieces and carry on.

Begin by layering the dressing on first. I only used about a tablespoon of Ranch per pizza - just enough the coat the crust. You don't need much, as this has quite a bit of flavor (but really makes the dish). Bake according to crust instructions. Next, layer the chicken, pepper (I used red and green), onion (I used red, but doesn't matter), a handful of spinach and another handful of cheese - in that order.

Cook the pizza per the package directions. Mine took about 10 minutes on 450 degrees. I left them under the broiler for just a minute or two more to get them nice and crispy. If you have the luxury of a grill and/or a pizza stone, you could definitely utilize those as well.

Bon chappétit!

oven-fried pork chops

Last night I made pork chops. They weren't crazy-fancy, they were just downright good. I'd never had a breaded pork chop before, and I have to say everything really does taste better breaded. Here's what you'll need:

• 2 pork chops
• 2 tablespoons butter
• 1 egg, beaten
• 1/4 teaspoon pepper
• 1 cup flour
• 1 cup breadcrumbs (I used Italian style)

Begin by preheating your oven to 425 degrees. Melt the butter, then pour it into the bottom of a baking dish. Next, dredge your chops through the flour, then coat with egg and cover with breadcrumbs all over. Sprinkle with pepper and place them in the baking dish and bake uncovered for 10 minutes. Flip them over and bake for 10 more minutes, or until the juices run clear. I put them under the broiler for just an additional minute or two to make them crispy and golden brown.

Remove and serve. Super easy. Took me back to the good ol' days. If only I'd had applesauce to serve them with.

Bon chappétit!

halibut fishsticks

Sometimes you're starving and simply nothing sounds good - especially when you're writing a blog and trying to come up with new and interesting things all the time. It can really start to wear on the fun of cooking and eating. Last night seemed to be heading that direction until, through the magic of great food, a dish as simple as fishsticks turned my night around. I'd never considered making homemade fishsticks, and honestly, didn't think they could get much better than the frozen kind (a secret guilty pleasure of mine). I really should have, years ago, because these puppies were incredible. Here's what you'll need:

• 1 1/4 cups panko breadcrumbs
• 2 large eggs
• 1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3 x 3/4-inch strips
• 3 tablespoons olive oil

Begin by spreading the breadcrumbs on a shallow dish and lightly beating the eggs in a bowl. Heat the oil for a minute or two in a non-stick skillet over medium-high heat. Dip each fish slice in the egg, then coat liberally in the breadcrumbs and toss into the skillet. Fry each side for about 2-3 minutes. They probably took less than 5 minutes total to turn a fantastic, crispy, golden brown.

I know I said it above, but it's worth repeating. These were incredibly fantastic, and super quick to boot. Great for summer cooking.

Bon chappétit!

mexican baked chicken

I'm noticing a trend with my chicken recipes of late - I seem to REALLY be into stuffing chicken.  Or rolling it around vegetables.  Odd, right? Maybe not, because they all seem to be delicious.  Anyways, last night I tried a "Mexican" (I put that in quotes, in case it's not really very Mexican) chicken, and again, I loved it.  Here's what you'll need:

• Chicken breasts
• 2 cups Panko breading
• 1 package taco seasoning (I like Old El Paso's)
• Chopped peppers (I used red, green and yellow)
• Chopped mushrooms
• Cheddar cheese
• Salsa (I recommend medium-hot)

Start by cutting a nice slit into the chicken breast. You can also just completely butterfly it if you find that easier. Stuff inside a healthy dose of the peppers, mushrooms, cheddar and salsa. Close the chicken breast back up and secure with some toothpicks.

Next, combine the breadcrumbs and taco seasoning in a shallow dish. Evenly coat your chicken breast with the breading, patting it down to really make it stick.

Bake in a greased baking dish covered for 30 minutes at 350 degrees. Uncover and bake for another 5-10 minutes, or until the juices run clear.  Lastly, top with some additional cheddar, and bake for just a couple final minutes to let this melt.

This was a seriously awesome dish.  I ended up serving it with additional salsa on the side and some yellow rice, along with the leftover peppers.  Definitely a spicy change of pace for summer.

Bon chappétit!

italian meatballs w/simple tomato sauce

Last night I decided to betray my mom (sorry!) and try a new meatball recipe. I'm used to the basic, old school kind that's really just ground beef, breadcrumb and egg. Well, let me tell y'all, this new version really sent me for a loop. They were so succulent and tasty, I don't think I'll ever turn back. And I really don't feel that sorry Mom - once you try these you'll see what I mean :) Here's what you'll need:

For the meatballs

• 1 lb meat (I used the a ground beef/pork/veal combo in my local market)
• 1/4 cup breadcrumbs
• 1 egg, slightly beaten
• 1/2 small yellow onion, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon oregano
• 1/4 cup of cheese (I used a pecorino romano I had, but you could use parmesan as well)
• Salt and pepper

For the sauce

• 1 large can peeled tomatoes
• 2 cloves garlic, minced
• 1/2 small yellow onion, finely chopped
• 8-10 basil leaves, chopped
• 1/4 cup olive 
• Salt and pepper

Begin by getting the sauce going. In a medium pot, sauté the garlic and onion in oil. Once they begin to open up and brown, pour the liquid from the tomatoes into the pot, and the tomatoes from the can into a bowl. Mash them up nicely, and then add to the pot, along with the basil, salt and pepper to taste.  Let this simmer on low heat in the background while preparing the meatballs.

For the meatballs, basically just combine everything in a large bowl.  Roll into desired size (mine pictured are about the size of golfballs).  I then baked mine on a cookie sheet for about 10 minutes on 450 degrees.  You can also brown them in a skillet with a little oil if you'd prefer.  They also get a little crispier this way, which can be nice. However, I was feeling lazy and didn't want to have another pan to clean (I lined the cookie sheet with tin foil to avoid cleaning - genius!)

After they've been cooked by whichever method, add them to the sauce and let them simmer and blend while you cook your pasta. Once the pasta is done, toss it all together and you're done.  This made 16 meatballs, which could easily feed 4 people.  You may want to double the sauce if you're serving that many and want it really saucy. I kept it on the lighter side - although I ate half of this all by myself in one sitting...

Bon chappétit!

roasted rack of lamb

Dan was feeling a little adventurous this past weekend and felt like taking a stab at lamb - something we haven't really tried. It turned out FANTASTIC, and I have to give him props for taking the reigns on this one. I feel fine reprinting it here, since I totally enjoyed eating it! Here's what you'll need:

• 1/2 cup breadcrubms
• 2 tablespoons garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb
• 4 tablespoons olive oil
• 1 tablespoon Dijon mustard

Preheat your oven to 450 degrees. In a large bowl, combine the breadcrumbs, garlic, rosemary, 1 teaspoon salt and 1 teaspoon pepper. Toss in 2 tablespoons of olive oil to moisten the mixture and set aside.

Next, season the rack all over with remaining salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides and set aside for a few minutes. Then, brush rack of lamb with the dijon mustard (we gave it a really healthy brushing, as we love us some dijon). Roll the rack in the bread crumb mixture until it's nice and evenly coated. I should note that we were directed to cover the ends of the bones with foil to prevent charring, but we didn't have any foil - oops!

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want (we went about 14-15 minutes). Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

And again just to reiterate, this was absolutely, postively FANTASTIC. Bon chappétit!

turkey meatloaf

The other night it looked like it was getting ready to pour, so I decided to settle in with a meal that takes a little longer than most of mine to prepare. Believe it or not, all of the recipes on this site clock it at or under 30 minutes. I've been eyeing up a couple turkey meatloaf recipes for awhile, and decided to combine a few. Here's what I came up with:

• 1 1/2 lb. ground turkey
• 1 cup chopped yellow onion
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chicken stock
• 1 teaspoon tomato paste
• 1/2 cup bread crumbs (Italian, as always)
• 1 large egg
• 1/2 cup ketchup

Begin by sautéing the chopped onion with the oil, salt, pepper and thyme over medium heat for about 5-10 minutes, or until they soften and begin to brown.  Turn the heat down to medium-low and add the Worcestershire sauce, tomato paste and chicken stock.  Cook for another few minutes until everything blends and reduces nicely.

In a large bowl, combine the turkey, bread crumbs and egg.  Once the onion mixture is done and cooled a bit, add and mix well.  Roll into a nice little loaf shape, and top with a nice layer of ketchup.

Bake at 325 degrees for about an hour (depending on the thickness) and you're done.  Not crazy-longer than my typical meal, but definitely one worth waiting for.

Bon chappétit!

chilean sea bass w/ honeyed apples

My local market had fresh Chilean sea bass out this evening, something I've never tried to make on my own. I decided to pick it up and give it a whirl. I found a recipe online that was a quick and easy fry, topping the fish with honeyed apples. Not only did it sound oddly fantastic (fish and apples - who knew?!), but I already had all of the ingredients. Here's what you'll need:

• Chilean sea bass filet (1/2 lb. each)
• Apples, cut into thin wedges (2 if you're making more than 2 filets)
• 2 tablespoons margarine or butter, divided
• A dollop of olive oil
• Another dollop of honey
• 1/4 cup all-purpose flour
• Salt and pepper
• 1 cup dried bread crumbs (I used Italian style, as always)
• 1 egg, beaten (again, 2 if you're making more than 2 filets)

Begin by melting one tablespoon of butter in a non-stick pan over medium-high heat. Fry the apples until tender, then reduce your heat to low. Drizzle the honey over the apples (I gave it a few good squeezes) and keep warm.

While that's happening, dredge the filet(s) through the flour (mixed with a dash of salt and pepper). Then dip in egg, and cover in breadcrumbs. Melt the other tablespoon of butter along with a dollop of oil in another non-stick pan over medium-high heat. Combining the oil and butter together will allow you to cook at a higher heat with butter (butter alone would likely burn). Place the breaded filet(s) in the skillet, cooking each side for about 3-4 minutes, or until the fish flakes easily with a fork and the breading is a nice, golden brown.

Transfer the fish to a dish and top with the honeyed apples. It's a very unexpected combination of flavors that REALLY pays off. Definitely a quick and easy way to impress. I highly recommend it.

Bon chappétit!

chicken rolled w/ asparagus & provolone

Tonight was another attempt to bring chicken back to the forefront, and OMG was it a success! I've been seeing recipes for thinning out chicken and rolling different ingredients inside for awhile, and finally gave one a try. Here's what you'll need:

• 1lb. of chicken breast
• 1 bunch of asparagus
• Provolone
• 1 lemon, zest and juice
• 2 tablespoons of mayonnaise
• 1 teaspoon dijon mustard
• Salt & pepper
• 1 tablespoon butter
• Breadcrumbs 

Begin by trimming the asparagus ends, and then sautéing for 5-7 minutes in melted butter. While that's going on, preheat your oven to 350 degrees. Next, take a mallet and flatten out your chicken so that it's thin enough to roll up (about 1/4" thick).

In a small bowl, mix the mayo, lemon (zest and juice) and dijon mustard, and add a dash of salt and pepper.

Lay out the chicken, and place a thin piece of provolone on top of each one.  Once the asparagus is done, place 4 or so spears on top of each chicken breast, the roll the chicken (I found it easiest to start with the wider end and roll down to the thinner end).  Use a small toothpick to secure the roll, then place seam-down in a greased baking dish. Brush on a healthy dose of the mayo mix on top of each roll and finish by sprinkling a light layer of breadcrumbs on top. I used Italian style, as that's what I had handy. Bake for about 20 minutes, until until the chicken juice runs clear and the breadcrumbs begin to brown.

I'm not exaggerating when I say this was incredible.  By far, one of the best dishes since I've started the blog. Definitely give it a try.

Bon chappétit!

pesto turkey burgers

I was in the mood for something other than pasta tonight (strange, I know, but it happens.) I decided to try a recipe I've had on hold for awhile for pesto turkey burgers. It calls for a grill, but alas, I didn't have one (sad face) and just used the stove top instead. They turned out pretty great. Here's what you'll need:

• 1/2 lb. of lean ground turkey
• 1 tablespoon basil pesto
• 1 teaspoon minced garlic
• 1/4 cup crumbled feta cheese
• 1/2 teaspoons seasoned salt
• 1/4 cup Italian style bread crumbs
• Sprinkle of pepper
• Buns of your choice (ha)

Begin by mixing all ingredients (expect buns) together in a bowl. Mix well with your hands and form into balls, then pat flat into burger shapes. You can get 2-3 burgers out of the amounts above (so 4-6 easily if you double everything). I just made them in a skillet. It took about 15 minutes total to cook them both through over medium heat, flipping occasionally. That's it - super easy. They turned out to have a really strong flavor that didn't even call for any condiments beyond a little lettuce and tomato.

I paired them with some french fries. I got the regular crispy variety in the freezer section. I tossed them with some oil and a half a package of dry Ranch dressing mix, baked for 15-20 minutes (per directions) and got some really great seasoned fries out of it. Definitely a tasty, unique recipe if you're looking for a different kind of burger.

Bon chappétit!

eggplant parmesan and/or lasagna

So, I'm going to be a bad Italian for a moment and admit that I'm not sure what this dish should be called.  I make two variations of it, and I like them both so much that I could actually care less what the proper name is.  Here's what you'll need:

• 1 eggplant
• A couple eggs (2-3 maybe? Idk.)
• Italian style bread crumbs
• Lots of olive oil
• Pasta of your choice (I dig Angel Hair)
• Cheese (I use mozzarella, which I'm aware negates the "parmesan" in the title, so feel free to use parm if that suits your fancy)

Start by heating up a good amount of oil in a decent size pan (you need enough to cover the eggplant slices.  Slice up the eggplant horizontally so that you get circular slices.  I usually like to get them around 1/8-1/4" thick.  Don't go too thick, or they won't fry properly.  Beat the eggs in a small bowl, and pour some bread crumbs out onto a plate.  Dip each slice of eggplant completely into the egg, then coat with the bread crumbs.  Plop them in the hot oil, flipping every few minutes until done.  When done, place them on a place over a paper towel (to absorb excess grease).

While that's going on, heat up some of your favorite pasta sauce (I usually like a tomato basil with a lot of added pepper).  When the pasta's done, drain and plate.  Add some eggplant slices on top, with some sauce on top of that.  Finish with the cheese of your choice and let melt for a few minutes.  Done.

The other variation to this is to go for an eggplant lasagna.  All I do here is take a 9x9" baking dish, and alternate layers of eggplant, cheese and sauce until I run out.  Then I cover and bake for awhile on 350 degrees (say 30 minutes) and then another 10-15 minutes uncovered.  I serve this on top of pasta with a little extra sauce.  It's also amazing the day after.