Rick’s Kicker Cocktail Sauce

February 25, 2010 · 3 comments

Necessity is the mother of invention.

When we started prepping lunch on Sunday and noticed that the deli-style horseradish in the fridge was six months beyond its “Best by” date, we had a situation. Do we pause the Olympics and make a run to the market, or settle for the underwhelming flavor of cocktail sauce straight from the bottle?

Neither alternative was all that palatable, yet we needed a quick solution worthy of the magnificent chilled prawns we had already plated. There are few things worse than magnificent lukewarm prawns in crappy sauce.

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A survey of the spice cabinet revealed a neglected can of powdered wasabi.

Wasabi is that surprisingly green Japanese horshradish that’s so innocent looking, it has been known to fool first-time sushi snackers into sucking back a huge wallop in one mouth full. If you haven’t tried the experience, give it a shot: your sinuses will never be the same, and you’ll sing like Celine Dion in full belt-er-out mode.

And hmm… here’s that can of Old Bay seasoning keeping the wasabi company in the back of the bus. Come forth into the daylight, quothe Rick, and be counted!

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I love it when Rick quothes with authority in the kitchen. Sometimes what happens next is so spectacular it makes me cry.

He stirred about a tablespoon of each powder into a half cup or so of Heinz Original.

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I didn’t cry.

But between the chopped Romas with feta and good olive oil, fresh bread, decent bottle of Cotes du Rhone, and the zingy, original flavor of Rick’s Kicker Cocktail Sauce, I did get a lovely lump in my throat.

{ 3 comments… read them below or add one }

Sandi Fentiman February 25, 2010 at 4:35 pm

Just found about about wasabi eh!? I’ve gotten a couple of good kicks of it, putting a wee bit too much on some sushi rolls. Next time, take a couple good deep, quick breathes; that helps. 🙂

One guy told me in the store his friend thought it was guacamole and shoved a good wad of wasabi in his mouth. Talking about needing the fire department!! I’ve used a nice dressing/marinade with wasabi in it. I just adjusted the amount a bit for the first go at it.

Keep up the great blogs.

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Charlie February 25, 2010 at 4:08 pm

OK – Pa-LEEEEEZ stop talking about (how is about said in a Canadian dialect??) all the wonderful food you two eat and fabulous adult leisure beverages that complement each meal. I am dying out here – sick of chains and not much else to select from with out the trip to Denver. Also, trying to get my meat and potatoes bunch to branch out a little bit is a challenge in itself.

Can’t wait til we can dine together again!!!!!

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Gail February 25, 2010 at 2:55 pm

You guys better be careful providing those mouthwatering details of your innovative nosh-ables…people are going to start showing up in droves at your door with forks in their hands… 🙂 What did you say your address was, again??

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