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Local Dish: Pistachio Sauce

St. Clair Shores Sentinel readers share their favorite recipes

By: Kristyne E. Demske | St. Clair Shores Sentinel | Published September 24, 2018

Rich Stetter, a resident of St. Clair Shores who has lived in the city for three decades with his wife, raising their three sons, on a sauce he developed for a graduation party, as told to Staff Writer Kristyne E. Demske.

“We were having our middle son’s graduation party and I had smoked over 60 pounds of turkey, so what I was looking for was some different sauces to go with it. I had doctored up a bunch of different types of barbecue sauces. I was looking for something really odd to see if it would fly, so I just threw it all together.

“It was just a shot in the dark whether it would work or not. We didn’t think it would go over at all at the graduation party, and it lasted about 20 minutes. They absolutely wiped it out! It was hilarious. We’ve been playing with it ever since. Sometimes I use syrup instead of honey, or lemon zest or juice instead of sumac powder. It’ll burn if you try to put it on the barbecue."

• 1 C pistachios, shelled
• 1 C olive oil
• 2 Tbsp jarred chopped garlic
• 2 Tbsp smoked paprika
• 1 tsp sumac powder
• 2 Tbsp honey (optional)

Heat the pistachios in a skillet to bring the oils out. Cool the nuts, then add the ingredients in a blender. Blend until smooth. Serve over cooked poultry. 

For a salad dressing, add 1 C balsamic vinegar.

If you would like to submit your recipe as part of the St. Clair Shores Sentinel’s Local Dish feature, email Kristyne E. Demske at