All posts filed under: Salads

The Mayo Burger ~ with lettuce slaw

Travelling around in South Brazil I learned a very important thing – “Burger with Salad” on a menu description doesn’t mean lettuce, tomatoes and onion. …it means “Big ass burger patty topped with green peas, cooked carrots and corn“… yes, exactly like a can of Veg-All.  And, it didn’t matter where we traveled in the Southern part of the country, it was always the same. I really shouldn’t be surprised. Half of the hot dogs I ate there had mashed potatoes, corn and french fries smashed into the top; balancing on top of the wiener and bun like a drunken night at the all-you-can-eat buffet.. It’s like they didn’t grasp the whole idea of American Fast food…. they still wanted their “Meat & 2 Veg.” But if you got to have “Salad” on top of a burger… then make it a good salad. My all-time favorite burger topping is a lettuce slaw. There’s just something about a mound of sweet iceberg lettuce steaming on top of a burger that just makes my toes curl. And, once …

Garden Project 2015 – Celer-y… Celer-Ra!

We go through a lot of celery. That’s nearly 2 bunches a week. It goes in salads, soups, stews… the occasional ants on a log…and sometimes, just to munch. I mean, it’s like negative calories. The amount of jaw muscle work and digestive hoo haas going on far over-reach the measly 7 calories per stalk. But that leaves me with a bounty of these little celery stalk butts. Yes, I know it’s still celery… but the color is all wrong and to be completely honest, it doesn’t really taste like much of anything. You remember back in grade school when you stuck toothpicks in potatoes and suspended them over water to watch them grow leggy, useless plants? Or the carrot tops left rotting in jelly jar lids? I found out you can do pretty much the same thing with celery butts…. only instead of a pile of non-producing potato stems – you can get actual – edible – celery! And it only takes about 4 weeks. To do this, you have to understand a couple …

On the road to Persia – with Raw Spice Bar©

To be all legit & legal  – We were offered a free sample of the Rawspicebar.com March Spice Blend to try out. Any insights, opinions, and general impressions are all our own. You all know I don’t dance for just any company out there. I have standards… and rules. So, for some company to approach me (even after reading my disclosure) and ask me to review their product… well, it’s a big thing in my book. Rawspicebar.com is a limited, small batch production spice outfit. For a nominal fee, they will ship a monthly selection of three to four unique spices and blends from a geographic area on the map. The monthly selections aren’t pre-listed on their site so it is always a mystery until the pack arrives.   Some months ago, I received a message to check out their website and get back to them if I would like a free sample of their spice blends. After some serious reviewing, I agreed  – and received their March Shipment which consisted of:  Saffron Threads Mast – O – Khiar Herbs …

Tales of Woe – That Brown Rice Salad

The TV is on most days throughout the day primarily as background noise. I don’t really think about it being on anymore. It lightens my day when there’s nothing going on except my own brooding, it keeps the terrors and worries of my career (or lack thereof) at bay; it keeps me company. But, most importantly – it’s just on. Call me wasteful, pummel me about the head and shoulders for the abnormally large carbon footprint I’m leaving for future generations, I don’t even care. I have persistent tonal tinnitus (Mine is a constant high “C” with a medium tone hiss that seems to hover somewhere about 6 inches from my head… all the time) and background noise is the only thing that stands between me and the express bus to Crazytown. … so it stays on. The other day while reading, I halfway hear Giada on the Cooking Channel talk about a Citrus Brown Rice Salad and my head checks in for a bit to listen in. I like rice salads. Mentally, as she’s talking, I’m making adjustments.. …

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, …

Back to the Beach – Menu Set #1

I’ve tried to come up with a way to dole out the recipes for the Party with a Pretty Dress without it being just one long, never-ending disgorging of information. Since it was a buffet, to do everything justice, I’ve decided to break the dinner apart into three separate menus that can be reproduced as individual meals, or mixed and matched to suit your particular dietary needs. As some of you know, this party was unique in the sense that the majority of the party guests had some sort of dietary restriction. Whether it was lactose intolerance, casein allergies, Celiac (gluten allergies), pescatarian, vegetarian, or vegan. Developing a menu that would ensure that everyone would be able to enjoy a delicious celebratory dinner was paramount, and it took a great deal of trial and error to create a menu where no one felt they were being slighted. I think we did our job. I also want to thank Tracy and Ken for entrusting this event to me, and  having the faith (even with the hitches) that we would deliver. Dry Cured …

Simple Dinner Sunday – Chard Salad With Hot Bacon Dressing

It’s funny how trends change, and something that was a fixture on every restaurant menu just vanishes from sight. In the wink of an eye… it’s just gone. I used to love spinach salads with hot bacon dressing. Crisp, dense, tightly curled spinach leaves, chopped boiled eggs, and that sweet / tart vinegary dressing laced over the top – slightly wilting the greens, releasing that dark green musky aroma of true spinach. and if you get the dressing just hot enough, you can hear it crackling down the salad as that hot bacon-y goodness comes in contact with the moisture in the greens. It was the best salad I ever ate. Sadly, no one grows – or sells – real spinach anymore. Or – I should say, you can’t get it here. And, I think that really was the cause of the demise of the salad. The flat, sorrel-ish crap they pass off as spinach these days just doesn’t have the same oomph! that real, curly, dark spinach has. Truth be told – I made …

The 100 – Mile Ring

Looking back, we did a lot as a family when I was a kid. Weeknights, meals were always eaten as a family. We’d all gather around the table together And most nights, dinnertime evolved into an hour or so of us all sitting around the table long after the meal was finished, picking off the scraps of the meal, listening to mom and dad tell stories of our relatives and of their life in post war Georgia. Saturdays we were always in the yard, cutting down another pine tree… weeding the garden… gathering up and burning the never-ending supply of tree limbs and leaves that the woods always seemed to produce. And Sundays, well, there was church.But – after church – there was the 100 Mile Ring.My folks were firm believers that we (us kids) should know as much about the place we lived as possible. So they had taken a Georgia Road Map, and with a protractor, marked a ring on the map around Marietta that equated to 100 miles.(The 100 miles, they had …