Before even arriving at Timberline Grille, of course, I scoped out the menu, and I was delighted to see so many delicious sauces on the menu. When it came time, I opted for the top sirloin with mustard butter, and my hubby chose the ribeye with Timberline’s signature T-1 sauce.

The Saucy Dipper is no stranger to butter (see: shrimp butter recipe and corn butter recipe). It looks as though I have an affinity for it. And that’s exactly why I made my own white wine mustard butter sauce at home a few weeks later. We drizzled it atop mushrooms and a steak made in our new sous vide cooker.

I simply sauteed shallots in salted butter, then simmered in white wine and finished by adding in 2 tbsp. of dijon mustard. This was quite different than the sauce at Timberline, but I hit all flavor notes I was after.

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After slicing and dicing a variety of vegetables using the Kanpeki set of three knives — a 7-inch vegetable knife, an 8.5-inch slicing knife, and 5-inch utility knife — the verdict is in: these single-blade steel knives perform much differently than an ordinary set of kitchen knives or a generic chef’s knife, and I like it.

Here’s what I immediately noticed:

• Cutting with a knife that has only one sharp edge (versus most kitchen knives that have two sharp edges) feels different. At first, my cuts weren’t straight or consistent. I quickly saw that using a single-bevel knife is different.
• I didn’t cry when chopping onions! I know this happens to most cooks, but I often need to regroup after chopping onions, especially if my knife isn’t recently sharpened. I used the slicing knife on a red onion and a utility knife on a white onion without tears.
• Chopping tomatoes has never been easier. My husband and I peeled, de-seeded, thinly sliced, and diced tomatoes with ease.

On top of these bullet points, the knives truly are balanced. This picture on Steamy Kitchen depicts it perfectly. And while I do enjoy a knife that has some heft behind it (and a hefty coffee mug, too, but that’s for another review), the lightweight Kamikoto knives were still easy to handle. They look nice, too.

At $1295, there’s no doubt that purchasing Kamikoto knives is an investment. However, if you are serious about having professional-quality cutlery, then these are recommended by the Saucy Dipper. Check out the Kamikoto website for more details.

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Actually, if you like pickles…

No, if you like cheesy dips at all…

…then you’ll love this Cuban sandwich dip. It has all the delicious elements of the traditional pork, cheese, and pickle sandwich, plus a few other bonus flavors. Note: Some other Cuban sandwich recipes call for ham in addition to shredded pork, but that wasn’t my preference.

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My lunch was at the Greenwood Village location, which I enjoyed a couple months back with a few food blogging friends. I highly recommend you visit if you can.

I also highly recommend you try their salsas, including their seasonal spicy butternut squash salsa (pictured here atop the Grilled Bannock). I liked the salsa so much I took a note from their book and tried to recreate it at home.

This is such a nice treat in the dead of winter when I’m drowning in soup and coffee. Love a colorful salsa anyway, but the surprise taste of that butternut squash makes this a five-star recipe.

The post A Native-Inspired Butternut Squash Salsa appeared first on Saucy Dipper.

When the folks at bd’s Mongolian Grill invited me to their Downtown Denver location and included the words “delicious sauces” in the invitation, I forced myself to find the time — although it did take me several months to write a blog post about it. (Sorry, bd’s!)

My bd’s experience came in two parts. First, a fun evening out with fellow food bloggers and friends of food bloggers for #denverbdsblognight. We sampled so many amazing dishes — like the crab rangoon, fried rice, and street tacos — that by the time we were invited to the grill to make our own stir fry, I was stuffed.

So, my pal Lindsay and I decided to go light with a simple veggie stir fry covered in soy sauce and a touch of ginger (pictured on the grill above). It was perfect.

In fact, the night was perfect. The food and company was delightful. The best part? Lindsay won a wok! bd’s was very kind to provide gifts to everyone who attended the event as well as raffle off a wok that Lindsay says, “Is the best thing I’ve got going in my kitchen right now.”

Thanks, bd’s!

The second part of my bd’s experience included a follow-up meal with my family. My husband and I thought for sure we should leave the kids at home. At ages 4 and 1, they aren’t easy dinner guests.

The stars weren’t aligned, so we decided against our better judgement and brought the kids with us one Saturday afternoon for an early birthday dinner. (Happy birthday, Jason!) To our surprise, bd’s turned out to be very kid friendly. Kids eat free if they choose the grill, and, if not, there are affordable kid-friendly menu options. Our kiddos were happy with the salad bar and a noodles, meatballs, and marinara concoction.

Us grownups enjoyed crab rangoon (because it’s my favorite), headed to the grill for some spicy shrimp and rice stir fry and a REALLY spicy beef and noodle stir fry, and then finished it off with cheesecake, because what kind of birthday dinner would it be without cake?!?!?

Overall, I enjoyed both visits to bd’s, and I especially enjoyed the opportunity to head downtown and visit the city center I used to spend so much time in, sans the little dippers.

The post bd’s Mongolian Grill {Sauce Lover’s Paradise} appeared first on Saucy Dipper.

I used fresh basil but you can use cilantro or parsley instead. I added an aji spice mix, because I love it. If you would rather not include the aji, add more oregano. Of course, if you like more spice, add more red pepper flakes too.

Most folks eat  chimichurri sauce over meat, but I often mix mine in with rice and beans or as a tortilla chip dip (of course)!

The post Saucy Dipper’s Take on Chimichurri Sauce appeared first on Saucy Dipper.

Great for dipping steamed vegetables in such as broccoli. This dip is also wonderful with gourmet breads or pita chips.

The post Alfredo Garlic Dip Recipe appeared first on Saucy Dipper.

The post Green Chili Queso Dip Recipe appeared first on Saucy Dipper.

Great during the fall and football season because the chili has a warmth that is perfect on cool autumn days. It’s so filling. It’ll become your go-to recipe. Plus, you can pick just about any dipper–celery, carrots, pita chips, tortilla chips, crackers, bread.

Will is a lover of all things football and food. When not cooking or watching sports, he likes to continue his quest to find the country’s best cheeseburger. He writes on behalf of Hunt’s(R). Check out more dinner recipes on their site.

The post Hunt’s Chili Cheese Dip Recipe appeared first on Saucy Dipper.

I was fortunate enough to score a free batch of three dips and one sauce from their Colorado office. All of the products were awesome, but hands down the crowd favorite was…

…the MontAmore & Roasted Red Pepper Spread. An empty container 20 minutes into a dinner party is a sign of a darn good dip.

The Blue Moose Bloody Mary Dip (which had a surprise spicy kick!) and the Green Chile & Aged Cheddar were also great on pita chips and very close runner ups. All three come out of the package thick and creamy. Perfect for spreading or scooping…not so much for dipping.

The fourth item was a a lemon kale pesto. Now, we’ve all had pesto made with basil, but kale pesto was new to me. While I expected that bitter flavor that often comes with kale, I didn’t detect it on this zoodle dish.

The kale pesto had a mild flavor. Honestly, it was perfect. I was impressed with the vibrant green color and texture. Wasn’t too watery either.

And, by the way, I didn’t mis-type noodle above. What you see here are noodles made from squash and zucchini. Zucchini + noodle = zoodle, and they are storming the country.

This is not a paid-for or sponsored post. While I did receive product for free, the opinions expressed above are my own.

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