Hoisin Sauce

I am in love with hoisin sauce. Every year at the Fancy Food Show, I see the Soy Vay booth and giggle to myself because of the goofy name. Fast forward to a few months ago I am sauntering through the grocery store attempting to find a new tasty item to try. My eyes immediately went to the Soy Vay hoisin sauce. Throughout my youth my dad had used to it marinade meats before slapping them down on a sizzling grill. My father is a wise man so I thought, alas I too shall try this. Upon opening it I swiped my finger around the lip of the jar and took a taste. Oi vay! The wonderful combination of bbq sauce consistency and sweet flavor was a song to my taste buds. Now hoisin sauce is my go-to. I'm about to embarrass myself.

I prepared tilapia recently and as I am not amazing at preparing fish it was a little dry. Ah ha I thought! Dad always makes some sort of sauce for these situations! And I would do the same! My theory is that if I like all of these ingredients separately, I'll like them together. It's true! I works for ice cream sundaes, casseroles, soups, pasta dishes, etc. I tossed mayo, lemon juice, salt, pepper, and hoisin sauce. It was great. The sweet of the hoisin and the little tart of mayo and lemon was a great topper to the tilapia. It actually saved the dish.

Tonight, at my cousin's suggestion, I prepared spaghetti squash for the first time. I mixed in red pepper, cherry tomatoes, and some flank steak I got at my relatives yesterday. Then I thought to myself...it needs a sauce, something to add a little taste. Ah ha! Hoisin was the answer! Into the saute pan I threw the hoisin and mixed it together with the other ingredients. And a medley of tastes emerged combined with the variety of textures from the squash, vegetables, and meat it was a filling and satisfying meal.

So when in doubt little foodies of the world, turn to hoisin, and soon enough you will be voice'n your love for hoisin!