Choosing a ride-or-die wing recipe or technique is like choosing a favorite ice cream flavor, or cheese. Life is too vast to limit yourself to one wing sauce, even if most wing sauces are probably better with Bobbie's Boat Sauce. This one pays homage to Portland's own Ike's Fish Sauce Wings from Pok Pok, a technique used across Vietnamese cooking of adding fish sauce to caramelized sugar when cooking with meat. The simplicity of the sauce may belie the steps needed to achieve just the right amount of caramelization. Be vigilant with basting and turning the wings under the heat, and you will be rewarded with a lacquered depth that goes beyond burnt sugar.
Brisket is a sacred, but malleable text. It is passed down over generations, and adapted for the fashion, but remains true to its origins. My mother's recipe he her mother's recipe, with carrots, wine, and a spice rub added. My recipe is my mother's recipe, with Bobbie's Boat Sauce subbed in for some of the tomato paste.
If you are a fan of deeply savory briskets sweetened only by the sugars of the onions, carrots and tomatoes, you are in good hands with Bobbie, Betsy, Ella, May, and the rest of the matriarchs who delivered us from dry, stringy meat.
Yes to tender spring lettuces lightly bathed in a vinaigrette of fruity olive oil, vinegar with provenance, sharp dijon mustard, and coarse salt...but ALSO coarse or crunchy salad bases like kale or romaine, slicked in a creamy dressing that comes out of a blender and involves commercial mayonnaise. And Bobbie's Boat Sauce. I have room for both in my life.
I have always loved the Portuguese style of pairing seafood and sausage together, because it feels so indulgent and lusty. This is a simple recipe that can be halved or doubled, or elevated with herbs, olives, or preserved lemon. It's also a great opportunity to use a sustainably harvested fish like Pacific rockfish, or cod (in most cases, but always good to check with NOAA or Monterey Bay Aquarium Seafood Watch if your fishmonger doesn't have that information)
Pure comfort food that can be modified for meatless diets without sacrificing rich umami flavors. If you have time, mix and form meatballs a few hours ahead of time and chill in the fridge. They will firm up nicely and be easier to handle in the pan. Alternatively, as a healthier and less messy option, you can freeze the meatballs and cook them in an air fryer, but you'll be sacrificing some depth in your sauce.