All posts filed under: Dressings

Make mine Deep Fried… with a side of deep fried

Everyone in the world makes fun of people from the South. It hasn’t helped much that every.. single.. food program wants to do a segment on what us silly Southerners are deep frying this time. It’s hurtful. Why not talk about any number of the world-class chefs that operate out of the South, or that we do killer oyster roasts, or that our pecan pies and banana pudding can make you lose your religion… No. They want to talk about chicken frying things that really shouldn’t be fried – be it steak, Snickers Bars, those nuclear fallout surviving cream-filled cakes, or dill pickles. I really came late to the fried pickle party. Although they’ve been around in the South since the mid 60’s, it was something I just never encountered. That is, until 1989 when I spent 2 weeks at a conference in Memphis, TN. I had my pickle induction at B.B. King’s on Beale Street. Super sour, salty, greasy-fried dill pickle chips…. people were scarfing them up like popcorn. So I figured… when in Rome… I have …

Buttermilk Ranch – It’s a love / hate thing

…you know you do. Back just shy of 1950, there was this guy named Steve Henson. He was up in Alaska somewhere working, doing the bush people thing and cooking for his fellow bush people workers. It was during that mystical time he began developing a buttermilk based salad dressing (I’m assuming to put on their fireweed Caesars…or willow bark chop salads… or moose fodder carpaccio … .. . the whole mental image of bush people in Alaska sitting around a campfire, eating a honkin’ bowl of salad is just kinda funny.). He and his wife later moved to California, and opened a Dude Ranch called Hidden Valley. His formulated buttermilk dressing became the house dressing of the ranch. It was so unique, so flavorful, everybody wanted the recipe. He began packaging up the mix and selling it…. Although to do that, the mix had to be diluted with non-food items (fillers, stabilizers, anti-clumping agents). The popularity grew and people couldn’t get enough. By the late 60’s, Ranch dressing had displaced all of the old salad standbys – Green …

The Mayo Clinic

While theoretically a sauce, mayonnaise has become the mother of all condiments in the  States. A tomato sandwich just isn’t a sandwich without mayo, and a banana sammich – if you ain’t got the mayonnaise, just forget about it. It is the basis for thousands of sandwich spreads, it is the glue – the lubrication – and the binder for any well appointed thing between 2 slices of bread…. and I’m of the camp that “more is better.” Although, one of Jane’s first babysitters for us kids used to make ham sandwiches that squooched mayo out the sides when you tried to bite into it. I think there’s a happy place somewheres just short of that mark. Here’s the thing, I used to giggle when people said they made their own condiments. Making something that you can pick up off the shelf never really made all that much sense…. until 2 years ago. As you know, we’re currently living in prepared food hell, so anything that used to be a no-brainer now has dire consequences. …

Don’t make me smack you with this salad bowl…

I also like a great Caesar salad with anchovies, although I don’t know why some places say ‘with anchovies.’ If you’re making a proper Caesar salad, it’s going to have anchovies. – Paula Poundstone Like everyone from time to time… I guess, I seem to forget the little things in life… Where I left my car keys My ATM pin number Did I take my vitamins this morning? The name of the guy… that did that thing… Do I have a cat? Why do I have 12 cans of chickpeas? And, although I’ve made it countless times for more people than I care to count – the recipe for Caesar Dressing. Granted, it’s not a big thing. Unless you really want that dressing for your freshly steamed broccoli, and in that case… Paul Newman’s bottled Caesar stuff (watery Italian dressing with cheese in it) just isn’t even going to come close to doing it. But it irked me. I knew it had anchovies in it…I remembered smashing them around in the big wooden bowl. But then.. nothing. …

Mr. Mango on my Shoulder

That.. or just a very large fruity monkey on my back. I keep looking at the big bag of mango pulp in the freezer and I’ve decided it’s about damned time I did something with it. So everyone join in on the mango parade. First up… Mango Pots de Creme (Lactose Free Version) Makes 6 1/2 Cup Servings Ingredients 2 Large Eggs 2 Egg Yolks 1/2 Cup Mango Puree 1/2 Teaspoon Grated Orange Rind 1/2 Cup Coconut Creme 1/2 Cup Lactose Free Milk 6 – 1/2 Cup Ramekins 1 Large Roasting Pan Whisk Large Mixing Bowl Water Preheat oven to 350 degrees In the bowl, whisk coconut creme, milk, and eggs until a creamy texture appears. Mix in mango puree and orange rind . Set aside. Divide custard evenly among the six ramekins or custard cups. Pour hot water into roasting pan to come half way up sides of custards. Bake for about 40 minutes or until set. Remove custards from pan. Allow to cool slightly. Cover each custard with plastic wrap and chill until …