Wire Line the Detroit River
|The URL points to the recipe called Carrabba’s Ricardo Sauce (Lemon Butter/Pepper Sauce)
The story behind this is that several weeks ago oldest daughter Dianna and son Michael took Loretta and I to dinner at Gilbert's Lodge. While waiting for the pizza orders we had the restaurant's Calamari with sauce as an appetizer. The recipe is the closest to the sauce served that evening. It has a bite to it because of the garlic, pepperoncini and the hot pepper flakes. One change I did was to not bother clarifying the butter. If you decide to try it and it is to hot for your tastes a bit of honey can be added to tone down the pepper flavors
It is great change of pace with deep fried fish and went well as a flavoring over rice. I have also tried it as a sauce over veggies; so far tried it over green beans and over cauliflower.
Carpazoind, aka: Alex Vitek
Proud to be a wire liner fishing the upper Detroit River