Archive for the ‘seafood’ Category

BEER MAKES THE BATTER BETTER

Posted: June 9, 2024 in Food, frying, seafood, Uncategorized
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I’m not a big beer drinker, but I do like to cook with it. One of my favorite things in the world is beer-battered fish. And it doesn’t have to be greasy if you do it right. (Scroll down to the bottom to see how to make this gluten-free!)

When you fry at home, you can do things the right way: start with clean oil, heat it to the right temperature, and then throw it out when it’s done. When you go to a fast-food place, that oil has been sitting there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up.

What got me started with this whole beer-batter-at-home process was stumbling upon some amazing fresh local cod at my neighborhood seafood store: Bridgeport Seafood in Tiverton, Rhode Island. My buddy, Dave, said that the cod came from just off Sakonnet Point that day. Good enough for me!

I use a high smoke point oil like grapeseed oil and, using a thermometer, heat it to 350 degrees. I always watch the temp of my oil…it can get too hot very quickly…and by the same token, the temp can drop quickly if I throw in a whole bunch of fish into the pot all at once. Using one of those deep fryers made for home use is also a good way of cooking and controlling temperature. If I’m using a pot to fry, I’m careful not to put too much oil in my pot (halfway up is fine) or it could spill over, since oil expands as it gets hotter.

Here’s all you need for great beer batter:

1 1/2 cups all-purpose flour (I use King Arthur)
12 oz. bottle of beer (Sam Adams Boston Lager works for me)
1 teaspoon salt

Combine all the ingredients in a bowl and beat until smooth. Cover loosely with plastic wrap and place in the fridge for 3 hours.

Cut your fish into pieces that aren’t too big and will fit in your pot easily. The thickness of the fish may vary and so may the cooking times of each piece. When the oil reaches 350, simply dip the fish into the batter and let as much batter drip off as you like before you carefully place the fish into the oil. Fry until golden brown.

 

beer batter

 

What good is fried fish without tartare sauce, right? Don’t tell me you’re using the stuff in a jar after frying the fish yourself!

1/2 cup mayo
Dash of Worcestershire sauce
Dash of Frank’s Red Hot cayenne sauce
Grinding of black pepper
1 tablespoon finely chopped capers
1 teaspoon lemon zest, using micro plane zester

Combine all the ingredients in a bowl, cover with plastic and refrigerate for an hour before using.

 

To make beer-batter gluten-free, simply substitute GF flour for the all-purpose flour. (I like Cup4Cup.) And now, you can get gluten-free beer as well. Use it instead of regular beer, and you’ve got a beer batter that’s gluten-free!

SHRIMP AND ASPARAGUS SALAD WITH QUINOA

Posted: June 2, 2024 in Cucumbers, Food, garden, Recipes, seafood, shrimp, superfoods
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Grilling makes food taste great, but sometimes you don’t want to stand out there in a cloud of smoke while your friends are at the table, sipping wine and having a good time without you.

This is a great dish for those that want to pass on the grill for a day. It’s a delicious salad that you can serve warm or cool. You can make it the day before. Wrap it in plastic, and keep it in the fridge. Then, when your guests arrive, let it warm to room temperature. Taste for seasoning before serving. If you’re not a fan of quinoa, brown basmati rice works well, too. And use what’s fresh and in season. If you can’t find asparagus, some chopped and lightly sautéed squash works just as well.

 

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1 1/3 cup dry quinoa (or 1 cup basmati rice)
Chicken stock
Juice of 1 lemon
2 lbs. wild-caught American shrimp, peeled and de-veined (16 to 18 count)
1 cup of asparagus stalks, cut into 1″ lengths
1/2 cup minced scallions, green part only
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 English cucumber, peeled, seeded and medium-diced
1/4 cup red onion, small diced
1/2 cup seeded and chopped tomatoes
3/4 lb. good feta cheese, crumbled
Extra virgin olive oil
Salt and pepper

 

Prepare the quinoa according to the package directions, using chicken stock instead of water. Once it’s cooked, place it in a large bowl. (1 1/3 cups dry quinoa should give you about 3 cups of cooked quinoa.)

Place the chopped asparagus on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to combine and spread them out in a single layer. Roast them for just a few minutes at 350 degrees. Set them aside to cool to room temperature. (You can also simply saute the asparagus in a pan on the stove top with olive oil, salt and pepper.)

Place the shrimp on the same sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to combine and spread them out in a single layer. Roast for 5 to 6 minutes at 350 degrees, until the shrimp are cooked through. Turn them once while cooking. Don’t overcook them! (again…you can simply saute the shrimp in a pan on the stove top with olive, salt and pepper.)

Add the shrimp to the quinoa, then add the asparagus, lemon juice, scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the feta and stir carefully.

Set it all aside at room temperature for 1 hour to allow the flavors to blend…or, if you’re not serving soon, place the bowl in the fridge. Before serving, allow it to warm almost to room temperature. Taste it and season again, if needed, before serving.

 

 

COCKTAIL SAUCE WITH A KICK

Posted: May 22, 2024 in Food, Recipes, seafood, shrimp, Uncategorized
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Summer’s approaching and we slurp down more clams and oysters in the summer here in New England than at any other time of year. Freshly shucked oysters and clams–or in this case–beautiful boiled wild-caught American shrimp, call for an equally amazing cocktail sauce…and this sauce kicks butt! And it features a key ingredient that you might not expect: vodka. The small amount of vodka in the mix keeps the cocktail sauce from freezing solid when stored in the freezer. Just scoop out what you need, let it thaw, and put the rest back in the freezer.

 

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2 cups ketchup
4 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Frank’s Red Hot, or other hot pepper sauce
5 grinds of fresh black pepper
1/4 teaspoon salt
1 teaspoon good quality vodka, like Tito’s

Combine all the ingredients. Store in a tight plastic container in the freezer. Scoop and thaw whenever you need it!

REFRESHING SHRIMP CEVICHE

Posted: April 21, 2024 in ceviche, Cucumbers, Recipes, seafood, shrimp, tomatoes, Uncategorized
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I’ve never met a ceviche I didn’t like. Sometimes, nothing can stop a serious seafood craving like sushi, sashimi or ceviche. They require the freshest seafood and veggies you can get your hands on. And other than some fine chopping, they require little else.

The acid in citrus juices basically “cooks” the seafood in a process very similar to applying heat, but when I use shrimp in ceviche, I place them in some boiling salted water first…although very briefly.

This recipe is a great appetizer for you and your guests.

 

Crazy colored shrimp, thanks to blood oranges.

Crazy colored shrimp, thanks to blood oranges.

 

For the poaching liquid…
2 quarts water
1/4 cup salt
For the ceviche…
1 pound raw wild-caught American shrimp, peeled and deveined
juice of 2 lemons
juice of 2 limes
juice of 2 oranges (I had blood oranges this time)
1 cup diced seeded peeled cucumber
1/2 cup finely chopped red onion
pinch of red pepper flakes
1 cup diced seeded tomato
1 avocado, chopped into 1/2″ cubes
1 tablespoon roughly chopped cilantro leaves, plus more for garnish
1/4 cup extra virgin olive oil
1/4 teaspoon Fleur de Sel

Combine the water and 1/4 cup salt in a saucepan and bring it to a boil. Add the shrimp and immediately turn off the heat. Let the shrimp sit for just a minute, then drain and transfer them to a bowl of ice and place them in the fridge to cool.

Remove the cooled shrimp from the fridge and drain the water, and get rid of the ice. Chop the shrimp into 1/2″ pieces and place them in a medium non-reactive bowl. Add the lemon, lime and orange juice. Stir in the cucumber, onion and pepper flakes. Refrigerate this for an hour.

Stir in the tomato, avocado, chopped cilantro, olive oil and Fleur de Sel into the shrimp mixture. Let it stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

CRISPY COD REUBEN SANDWICH

Posted: April 12, 2024 in cheese, Food, frying, Recipes, seafood
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This is the most amazing fish sandwich I ever made.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a chef’s knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice, salt or pepper. Mix it well before using.

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

I had some grouper the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

Cut the fish into pieces that will fit the bread you’re using, and make sure the filets are the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set them aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes (or Corn Chex) in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried fish on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place the sandwiches in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

 

The gluten-free sandwich in the front.

 

What I changed to make this sandwich gluten-free…

 

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

 

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

 

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version using this Schar bread, found in many supermarkets.

 

 

 

 

 

PORK BELLY WITH SEARED SCALLOPS AND ESPRESSO GLAZE

Posted: April 7, 2024 in Carnivore!, fleur de sel, Food, pork, Recipes, salt, scallops, seafood
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Our 5th annual BOYZ weekend has just come to an end, and it’s always a big deal. Three of us live in Rhode Island, two in New Jersey, and one in Florida, so getting together is no easy task, and it seems to get tougher every year.

So we celebrate our friendship every year with excellent food and drink.

This is a rich, delicious, and unusual surf-and-turf I cooked as the featured dinner, using heritage Berkshire pork belly and beautiful sea scallops. Berkshire pork is usually only found online, so substituting a regular pork belly from your local butcher will do. But the fat and flavor of Berkshire pork is the stuff of legends! I buy my Berkshire pork from heritage pork.com, and the belly comes in an 8-lb. slab that I cut in half. I was cooking for 6 hungry dudes, and so a 4-lb. piece was needed. (The other 4-lb. piece will become amazing bacon later on.)

 

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For the pork belly…
3–4 lbs. fresh pork belly
salt and pepper
1–2 tablespoons leaf lard or olive oil
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 onion, roughly chopped
1 fennel bulb, quartered
2 sprigs fresh thyme
1 teaspoon black peppercorns
4 cups beef stock
1 cup hard cider or apple juice

I cook the pork belly a couple of days ahead of time.

Pre-heat the oven to 350.

Season the belly with salt and pepper. On medium-high heat, melt the leaf lard, then sear the meat on all sides in an oven-proof pot big enough to hold it in one layer. Add the carrot, celery, onion, fennel, thyme and peppercorns and continue cooking for another 5 minutes, until caramelized.

Add the beef stock and the cider. Cover the pot with a lid or seal it with aluminum foil, and braise the belly in the oven for 3 hours, until tender.

Remove the pot from the oven, carefully remove the pork belly, and put it on a plate. Cover it with foil, ;eating it cool. When it has cooled completely, wrap it well in plastic and place it in the fridge.

Strain the leftover braising liquid from the pot and discard the vegetables and thyme. Place the liquid in a container in the fridge. The fat will float to the top and harden, making it easier to remove. (I save the fat and use it for cooking later–not only for this dish, but others, as well. Berkshire pork fat is too valuable to just throw away!)

But now that the fat has been removed, the braising liquid is all flavor, and no fat.

 

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For the glaze…
braising liquid, strained
1 tablespoon espresso
1 tablespoon honey

When you’re ready to cook for your guests, reduce the brazing liquid by half in a small saucepan, then add the espresso and honey. (Feel free to substitute maple syrup for the honey. This time around, I used some shagbark hickory syrup that I bought in Vermont earlier in the year.) Cook a few more minutes until the sauce thickens. When it coats the back of a spoon, it’s ready. Set it aside.

For the scallops…
Fresh scallops
salt and pepper

About an hour before cooking the scallops, remove the pork belly from the fridge to let it come to room temperature.

When you’re ready to serve, heat a large pan on high heat, using leaf lard or the fat from the braising liquid. Cut the belly into equal pieces and sear them on all sides for about a minute, making sure it’s warmed through. Place the scallops in the same pan, seasoning with salt and pepper, and sear them on both sides, being careful not to overcook them.

To serve, place the belly on a plate. Top it with a scallop or two. Drizzle the glaze over the top. Season with Fleur de Sel or other finishing salt and serve it immediately.

 

The boyz were happy!

PAN-SEARED WILD-CAUGHT AMERICAN SHRIMP

Posted: March 27, 2024 in Food, pasta, Recipes, seafood, shrimp
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Almost 95% of all shrimp sold in the United States comes from farmed shrimp in countries like China, Thailand, Vietnam and India…as well as Latin America. The stuff you buy at the supermarket comes frozen (since shrimp is highly perishable) and then is thawed out and placed on ice to make the display look nice. But the shrimp you’re getting is not “fresh” (unless you’re lucky enough to get some wild caught local shrimp) and it’s from countries where the methods of farming are questionable at best.
Shrimp farming in Asia and Latin America is destroying mangrove forests and because of that, coastal villages as well. Disease is commonplace in shrimp farms, so they’re pumped full of antibiotics and pesticides. Slavery is common in the Asian shrimp business, and there even have been accounts of shrimp injected with jelly to plump them up for buyers. Just. Don’t. Buy. Them.
Imported wild shrimp are also a problem because of bycatch. For every pound of wild shrimp caught, several pounds of other animals such as turtles die needlessly in the trawler nets.
Wild American shrimp is the best way to go for your health and the environment. American shrimp fishermen are required by law to reduce bycatch. For example, they’re required to use Turtle Exclusion Devices to stop turtles from being caught in their nets.
I stopped eating tiger shrimp and other farmed shrimp from foreign countries a long time ago, because wild-caught American shrimp from the Gulf of Mexico, the Carolinas, or the Florida Keys is readily available at supermarkets and membership stores where I live…and the price is right.
And on top of everything else, wild caught American shrimp tastes better. And why shouldn’t it? The shrimp are eating their natural foods found in the wild…not some pellets thrown at them that contaminate the water around them, not to mention the shrimp themselves.
Before I could find shrimp locally, I used to order it in 5 lb. frozen boxes online, and even with shipping, the price was affordable. My favorite website for wild caught American gulf shrimp was www.cajungrocer.com. I’ve also ordered my favorite Cajun foods, like Turduckens and alligator sausage, from these people for many years.
The basics of this recipe come from my friend, Lee, a chemist who also enjoys creating in the kitchen. What I found interesting about his recipe was the touch of sugar that doesn’t really add sweetness but rather helps create the light, tasty caramelized crust that forms on the shrimp when you sear it. I tweaked a few things in this recipe, but the essence of it remains the same.

Seasoned shrtimp.

1 pound large peeled and deveined wild-caught American shrimp
Salt
Freshly ground pepper
Sugar
4 tablespoons softened butter
1 clove of garlic, squeezed through a press
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 teaspoon oregano
Extra Virgin olive oil
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon sugar in a bowl.
In a separate bowl, mash the butter with a fork, folding in the garlic. Add the lemon juice, parsley, oregano, and 1/4 teaspoon salt.
Heat a tablespoon of olive oil in a large skillet over high heat. Add half the shrimp in a single layer to the pan and cook at high heat until they’re caramelized on one side, about 1 minute. Flip the shrimp over and cook them for another 30 seconds. Don’t overcook them!
Remove the cooked shrimp to a covered bowl and similarly sear the other half of the shrimp, then return the first half of the shrimp back to the skillet. Turn down the heat to medium and add the butter/garlic/lemon/parsley/oregano/salt mixture, occasionally tossing the shrimp around in the pan to evenly coat them with the glaze.
If you’re serving the shrimp over pasta, increase the amount of butter and olive oil to just lightly coat the pasta. Toss the cooked pasta into the pan of shrimp to combine.
I like to season lightly at the end with a tiny pinch of Fleur de Sel. Serve immediately.

PASTA AGLIO E OLIO MEETS STEAMED CLAMS IN WINE

Posted: March 9, 2024 in Food, frying, Italian, pasta, Recipes, seafood
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What can I say? I was craving both dishes, so I combined them. I figured: if I love each one of them, I’d be crazy over both together!

 

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Pasta
1/4 lb. bacon, finely chopped
1 onion, finely chopped
18 small clams, washed and purged*
1 teaspoon fresh oregano, finely chopped
1/4 cup white wine
Good quality olive oil
6 large garlic cloves, finely chopped
1/4 cup fresh parsley, finely chopped

 

In a large pot, salt some water and bring it to a boil. Cook the pasta until al dente.

In the bottom of another large pot on medium-high heat, fry the bacon until it’s crisp. Add the onions and sauté them until they’re translucent. Add the clams, oregano and wine, and cover the pot with a lid. Reduce the heat to medium. The clams are cooked when they open. Discard any unopened clams.

In a frying pan, heat the olive oil to medium. Add the chopped garlic and fry it until just crispy. Toss in the parsley and stir it to combine.

Place the pasta in a bowl or plate. Pour the clams and juice over the pasta. Pour the fried garlic and oil all over the clams.

 

*Purging clams: Clams can be pretty sandy and gritty, so it’s important not only to scrub the outside of the shell, but to purge them as well. Clams should be stored in a bowl in the fridge with a wet dish towel over them, never in water. Once you’re ready to use them, fill a bowl with water and add salt (think salty like ocean water) and a tablespoon of corn meal. Mix this around, then add the clams and let them sit in this solution in the fridge for a couple of hours. The clams will purge (clean themselves) out. Discard the liquid and rinse the clams before cooking.

SCALLOPS ON THE HALF SHELL

Posted: February 28, 2024 in ceviche, Food, marinade, scallops, seafood
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I was on a mission to find fresh mussels the other day, and in the process, stumbled upon fresh bay scallops, piled high on ice at a local farmers’ market. Unlike like the larger sea scallops or bomster scallops, bay scallops are small and sweet, about the size of a mini-marshmallow…hard to find and my absolute favorites.
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As far as I’m concerned, there is no better way to eat a fresh scallop than right out of the shell with just a little marinade on top, popping these beauties into my mouth literally as they’re still pulsing on the shell.
Scallops are a bit trickier to open and clean than clams or oysters (at least for me) but all it took was a little practice while sipping a Stoli Elit martini and I got the hang of it in no time.
There are two marinades that I use when serving up raw scallops. The acidity in these marinades will cook the scallop a little, like in ceviche, though eating them raw is perfectly fine if they’re super-fresh.
“MILLS TAVERN” MARINADE
The first place I ever had a raw scallop was at Mills Tavern, a highly rated restaurant in Providence, RI. Freshly shucked scallops (in large flat shells) were served on ice with a tangy red marinade. I never got the recipe from the restaurant, but this is my version of that marinade.
3 tablespoons rice vinegar
2 tablespoons Grenadine
1/2 teaspoon fresh finely grated ginger
2 teaspoons finely chopped scallions
 Combine all the ingredients and chill before using.
A trick I learned from the folks at Wishing Stone Farm, where they grow their own ginger roots: keep the ginger stored in the freezer in a tightly sealed bag. Most of us don’t use ginger all that much, but we want fresh ginger when the recipe calls for it. By wrapping it tightly in plastic and storing it in the freezer, it’s ready to use any time. Simply take the ginger root out, and grate it finely–no need to peel the skin–while it’s still frozen. It will be almost powder like, and it will blend beautifully into any recipe you’re using. Then just put the rest back in the freezer.
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ALZ CEVICHE MARINADE
My marinade is closer to a basic ceviche, using 3 kinds of citrus and some Asian flavors.
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 tablespoon + 1 teaspoon peanut oil
1/2 teaspoon honey
1 1/2 teaspoons fresh finely grated ginger
2 tablespoons finely chopped scallion
2 small dried chili peppers, finely chopped
 Combine all the ingredients and chill before using.

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Both marinades are gluten-free, as long as you use GF soy sauce. La Choy is an easy-to-find gluten-free brand.

 

 

CLASSIC CLAM DIP

Posted: February 17, 2024 in Food, Recipes, Rhode Island, seafood
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A few years ago, we were invited to a very cool retro summer party: cocktails and appetizers from the 60’s, and everyone contributed to the music by bringing in their favorite songs on vinyl.

We were also asked to contribute to the apps, so I brought waffle chips with clam dip.

 

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2 8-oz. packages cream cheese, softened
3 6-oz. cans of chopped clams, drained, liquid reserved from one can
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all the ingredients, except the clam liquid, in a bowl and mix them well with a fork.

Add 1 tablespoon of the clam liquid and mix well. Keep adding the clam liquid until the dip reaches a consistency you like.

Serve with the potato chips.

 

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