I love the idea of a recipe having a secret ingredient. When the girls were little, I would steal away to the corner of the kitchen to add a secret ingredient (sugar) to my magic hiccup potion (water). My friend Andras puts a shot of bourbon in his scrambled eggs. My old co-worker Myles adds a spoonful of peanut butter to his chili. (Maybe, using that trick, Andy would’ve taken home a blue ribbon in the chili off?) Andy’s dad used to make burgers on the grill (a recipe that has come to be known as “The Dadoo Special”) and we’re still trying to figure out what the heck he put in those patties. But I’m curious: What’s your secret ingredient? What have I not been adding to my spaghetti sauces, stews, soups, chilis, eggs, pies, omelets, cakes, quesadillas, mashed potatoes, beans, roast chickens, that I should have been adding all along?
I second the bacon grease comment–great with eggs, use instead of butter for grilled cheese.
A tiny pinch of cinnamon in cocktail sauce. You’ll keep them guessing and it adds such depth.
I always boil a turnip with the potatoes when I make mashed potatoes and then mash them all together (with the standard milk, butter, salt, etc). The turnip adds a mysterious sweetness and no one ever knows what it is!
Beer in chili; chopped green chilies in scrambled eggs (then serve with refried beans and a warm tortilla); Old Bay on popcorn; sherry in black bean soup; chipotle powder in mac & cheese …
Another one for Worstershire here, in burgers, sloppy joes, really anything that contains ground beef. Also mustard – dijon or honey dijon, depending on my mood. Especially in egg salad or tuna salad. Even if I get store bought, I’ll stir in a little mustard (and a few other spices, etc – it’s usually not even worth getting store-bought most of the time because it’s so bland I have to doctor it up so much…).
I made chili the other night and it was good, but needed a little something extra to perk it up. Checked a Cook’s Illustrated recipe and they included a couple tablespoons of soy sauce. Did the trick! And make the chili a day ahead if you can for best flavor. (Also, just a note to anyone who wants to use peanut butter or other nut product as a secret ingredient – I would disclose that to anyone you don’t know that well, especially if they have kids. So many people have peanut/tree nut allergies that you want to let people know if it’s an ingredient.)
Marmite, Worcester Sauce or *shock horror* Coffee work a treat in savoury dishes. I love adding cinnamon to sweet dishes even though it’s a bit of an overpowering taste. Cinnamon in chocolate cake though is DIVINE!
Maria xx
http://www.cheekypinktulip.blogspot.com
Chilli powder is also delicious in chocolate recipes – brownies, especially the dark ones. Chilli chocolate truffles, yum!
As a vegetarian and a parent of a kid with food allergies, I just have to say while this is fascinating, you all are giving me nightmares! Anchovies? Bacon grease? Peanut butter in chili?
duke’s mayo in potato salad
celery salt in potato salad- or any mayo based summer salad
awesome post! how about salted popcorn on ceviche…yummers.
Cinnamon in tomato-based sauces; parm rind (keep them in the freezer) in soups and stews; szechuan peppercorn on stir fry, beer in chili; and purchased demi glace in sauces and soups; and heavy cream in just about anything, but especially non-tomato pasta dishes.
Mascarpone cheese in the place of milk in DTLS’s turkey spaghetti bolognese. Brandy or bourbon in homemade cranberry sauce.
Whoops, that’s “DALS,” not “DTLS.” Typing problems.
I use a splash of tequila in my guacamole. And some champagne or red wine vinegar in my tuna salad from a can. Zing!
Pickle juice in deviled eggs!
A few tbs. of gorgonzola mashed into the sauce of my mac and cheese, for the subtle tang. Also, a handful of raisins in my cooked-all-day tomato sauce. The raisins melt into oblivion, and the sugar in them balances the tomatoes’ acidity without adding too much sweetness.
I read once that Escoffier stirred his scrambled eggs with a clove of garlic on the fork. I tried it and it does add a certain je ne sais quoi – a little everyday elegance!
Curry powder in vinaigrette salad dressings. A great tip from my mom. Adds a “warmth” to it that is always right.
A spoonful of mayo in my meatloaf mixture-keeps it insanely moist. And not so original but I always get compliments, finely chopped capers in my potato salad.
Herbes de Provence. You can buy them online, and they’re GOOD. They go in pretty much anything with eggplant, lamb, eggs, etc. Even vegetable soup.
I had a can of cream if mushroom soup and a tablespoon of Italian salad dressing to my spaghetti sauce.
Nielsen-Massey’s pure vanilla bean paste in place of vanilla extract– it is amazing stuff.
When I bake chicken in the oven I sprinkle the skin with cinnamon and put a small amount of white wine and a splash of water in the bottom of the pan.