All posts filed under: Salad Dressings

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. …

Copper River Salmon – Coho Salmon

Coho Salmon or “Silver” Salmon are the smaller, less fatty variety of Alaskan Salmon – typically weighing in at 6 to 12 pounds at capture. They are easily identifiable by the thinly skinned silver side panels and the dark bluish fins and top. They will spend between 2 to 3 years feasting on the ocean bounty before returning to the Copper River area to spawn. And, once the hormones start kicking in and they enter fresh water, they transform to look like THIS! The mouth becomes decidedly hooked and the color flushes brilliant reds…. I know some guys like that…. c r e e p y… But we’re dealing with the silver guys… As I’ve said, Coho Salmon are somewhat less fatty then Sockeye or King, which in turn gives them a much milder salmon-y flavor – and have been marketed as the “Salmon for people that don’t like salmon.” And like their bigger, behemoth cousins, the skin is entirely edible and somewhat less tough then the fattier fish. A little about salads… I love a good salad. And while I may dabble in deconstructed, …

Curb Market Crawl – Muscadines

(Hillbilly Grapes) About a mile or so down the road, where the road widens just a bit to accommodate a bridge, there’s this guy. He has the requisite battered pick up, the frayed plastic-strapped lawn chair, and a propane cooker teaming alive with bobbing brown gold ( goober peas…. boiled peanuts). Most days I pass him by. I’m a fully developed Southern man..I know how to boil my own peanuts… and on the rare occasion that I want some, I do my own. But this time as I was cutting the corners off the road as it winds down towards the Etowah River, my eye caught a new addition to  the ramshackle set up. A small card table stacked high with little quart baskets… each one brimming with those unmistakable black-purple orbs. Muscadine Season has arrived to the Mountains. Now, I know, it’s a love / hate thing with muscadines – there’s no middle ground, they are an acquired taste. Not everyone can handle that tannin assault of the skins, the uber tartness, or that odd, over-ripe, Mogen David muskiness of the fruit. But, if …