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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). And that’s exactly why I made my own white wine mustard butter sauce at home a few weeks later. I simply sauteed shallots in salted butter, then simmered in white wine and finished by adding in 2 tbsp.

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. I know this happens to most cooks, but I often need to regroup after chopping onions, especially if my knife isn’t recently sharpened. 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.

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. Melt butter in pan, add green onions and garlic and cook for just a few minutes until fragrant. (Do not mix).Bake for 30 minutes or until cheese is nice and bubbly...maybe even a little brown.

I’ve written a bit about salsas, and butternut squash, too. I also highly recommend you try their salsas, including their seasonal spicy butternut squash salsa (pictured here atop the Grilled Bannock). I enjoyed my batch of spicy butternut squash salsa a few ways. Love a colorful salsa anyway, but the surprise taste of that butternut squash makes this a five-star recipe.