Homemade Tartar Sauce

- 2 tbl real Mayonnaise
- 4 tbl Miracle Whip
- .5 tsp dill relish, avoid extra liquid (make or buy)
- 1 tsp sweet relish, avoid extra liquid (make or buy)
- few drops of fresh lemon juice
- few drops of horseradish cream
- Kosher Salt
- Fresh cracked pepper to taste

Key is in the ratio of dill relish to sweet; and then the addition of salt to the mix. The pepper is the surprise - it's unusually potent and evident. Lemon juice keeps it bright; horseradish cream, well. I just like the zing of it. 

Mix very well to your desired consistency - too much liquid from your relishes will make it runny, then you have to add more mayo/whip. I use a fork to get the relish off the top, not dig into the juicier relish deeper in. The incidental liquid from the relish, the lemon juice, and the horseradish cream is enough.

Add salt first, taste, and add the pepper last to taste.

Let refrigerate an hour. Will firm and tastes will blend quickly.

Serves 3-4, depending on how crazy folks get with it on the fish. I had to make another batch the other night and there were 4 adults and 1 kid.

EN's Spinach Sauce

An interesting sauce to use on whatever substitutes for pasta in your life, or on real pasta:

Get a package of spinach dip from Costco. I think it's a quart. Put about half of that, so a pint or so, in a saucepan. Add one large or two regular size cans of tomato puree (NOT SAUCE; use chopped or chunked tomatoes, or even stewed tomatoes, but not sauce) and a box (what are those, 8 oz., 10 oz.) or equivalent amount of frozen chopped spinach and a drained little can of shrooms. Heat and simmer a while, till the spinach is nice and cooked.

Stir in a bunch of Parmesan and heat a little more till it's nice and melted and incorporated.

Disclaimer: This is NOT a low sodium recipe

CHICKEN SATE WITH PEANUT SAUCE

MARINADE:
1/2 cup light brown sugar
1 teaspoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers

PEANUT SAUCE:
3/4 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.
This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
Serve with the peanut sauce for dipping.