• Deviled Eggs

    Deviled Eggs

    Deviled eggs and I go way back, and I must admit that my tastes and opinions skew puritanical when it comes to this ubiquitous party food.  My hard rules: use yellow mustard or dry mustard, and you should never need additional salt.  But once you have the basic filling down, you are only limited by your own imagination, so go crazy, and be generous with the Boat Dust.
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  • Elote Con Boat Sauce

    Elote Con Boat Sauce

    There's an infectious earworm taking over all social media.  If you haven't experienced it yet, do so at your own risk. While I hate it for being in my head constantly mere seconds after I first heard it, I don't hate that it has made a lot of people insanely and inexplicably happy, and besides, corn season is going to be over in another couple of weeks.  While it's still sweet an juicy and the grilling weather holds, try this simple and decadent treatment : Elote con Boat Sauce. 
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  • Bobbie's Peach Salsa

    Bobbie's Peach Salsa

    Although the best local and seasonal produce doesn't need much to shine, Bobbie's Boat Sauce makes summer fruit salsa a standout for tacos or just about anything off the grill. 
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  • Unsinkable Boat Wings

    Unsinkable Boat Wings

    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.
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  • Bobbie's Brisket

    Bobbie's Brisket

    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.      
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  • Bobbie's Blender Caesar Dressing

    Bobbie's Blender Caesar Dressing

    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.
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