This Week…Something Easy for My Friend
When you’re not accustomed to doing the cooking, it’s not easy to take over that role, especially when you’re older. After my best friend was diagnosed with Alzheimer’s, her husband became the “head chef” in their home.
It hasn’t been easy, because cooking doesn’t come naturally for him. This is something I made last week and shared the recipe with him. It’s easy. Chicken Tenders with Joe’s Stone Crab Sauce.
There is no recipe, per se. All you do is take your chicken tenders and dip them first in an egg wash, water, milk, or even mustard! Then dip them in Oven Fry (available at Walmart or your local grocery store) or create your own mixture by mixing Italian breadcrumbs with Panko breadcrumbs. Be as creative as you want and add Parmesan cheese or any other seasoning to the breadcrumb mixture.
Place on a baking sheet and bake for 15-20 minutes at 400 degrees. If you use the air fryer, you’ll bake them at 400 degrees for 10-12 minutes.
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If you’ve been to Joe’s Stone Crab in Miami, you know this sauce. It’s easy to make and kicks your sauce up a notch.
It will last about 5 days in your fridge, so use it on sandwiches, shrimp, salads, and anywhere you want a tasty and slightly tangy sauce.
Joe’s Stone Crab Sauce
Ingredients
1 tablespoon Colman's dry mustard, more to taste if desired
1 cup mayonnaise, not Miracle Whip
2 teaspoons Worcestershire Sauce
1 teaspoon A-1 Steak Sauce
2 tablespoons light cream
Salt, to taste
Instructions:
Combine the dry mustard and mayonnaise in a medium bowl and whisk vigorously.
Add the Worcestershire sauce, A1 Steak Sauce, cream, and a pinch of salt. Whisk until the mixture is well blended and creamy. Taste and adjust salt if necessary. If you prefer a more mustard bite, whisk in ½ a teaspoon more of the dry mustard until well blended.
Cover and chill the mustard sauce until ready to serve.
Enjoy
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