Making your own dressings is super easy and I really think it makes a difference as you can enjoy the freshness and brightness of the flavors. This recipe is adapted from Ina Garten where I reduced the amount of lemon and punched up with some spice. Serving with buttery bibb lettuce and topping with roasted crispy bacon bits.
1 cup of Dukes Mayo
1 cup of Sour Cream
1 tbs anchovy paste
1 lemon (taste and add more if needed)
3 cloves minced garlic
1 bunch of green onions
1 cup of fresh basil
pinch of cayenne
dash of tabasco
Kosher Salt and Pepper to taste
Crispy Roasted bacon
Place everything in a food processor and blend until smooth. Taste and adjust according to your taste. We quartered Bibb lettuce and drizzled with the dressing and topped with diced tomatoes and crispy roasted bacon.
Roasted Potato Salad
Jill makes the best potato salad based upon a recipe from “The Peachtree Cookbook”. We like it hot so amp up the jalapeno and cayenne. My family had a get together and we almost choked out half the family.
This isn’t that recipe. Tonight I am grilling some chicken that has vinegar and mayo marinade with some spices. I had two Russet potatoes on hand so decided I would whip up a small batch potato salad but instead of boiling, I would go the roasted route.
2 Russet potatoes
4-7 green onions (diced both whites and greens)
Handful of pickled jalapenos
3-4 tbs of Dukes mayo
1 tsp of Dijon mustard
3 dashes of Tabasco
Juice from half a lemon
Kosher Salt and Pepper to taste
Dice up the potatoes (skin on) into edible same sized cubes. Roast them in a 400 degree oven for about 40-55 mins. Turn every 15 mins or so.
Mix everything else in a bowl and combine. When the potatoes are done to your satisfaction, pull them out and let them rest until cool. Mix it all together and then season to your taste.
Tonight we had our korean steak saam which had ginger in it so we naturally wanted to use somehow. We grabbed a couple of limes and a lemon and then noticed our moonshine cherries and thought it would all blend well with some Fentiman’s Ginger Beer.
6 oz of Titos Vodka
1 Fentiman’s Ginger Beer
2 tbs of grated ginger (used jarred)
2 Ole Smoky’s Moonshine Cheeries
pinch of salt
I juiced the lemons and lime and muddled in the moonshine cherry, ginger and vodka. Top it with ginger beer and ice.
About 10 years ago my wife and I took an “award” trip to New York City. It was a really cool trip because we were given a nice wad of cash to spend each day over a long weekend. We tried so many amazing places. We read about a place that John Kennedy Jr frequented. Sorry but I cant recall the name of it. The waiter recommended a cocktail that was made with Dr. Brown’s Cel-Ray soda. Celery Soda. Sounds awful but this cocktail blew me away. It’s haunted me for years.
Yesterday I went to Central Market because it’s Hatch Chili season and spotted Dr. Brown’s Cel-Ray on the shelf. I bought them all. (4 six packs) and researched some recipes to see if I could recreate that NYC cocktail. By George.. I did it. So this one is for John-John and his George magazine venture.
3 oz Titos Vodka 1.5 oz Lemon Juice 2 tbs sliced cucumber (about 3-4 slices and then quartered) Topped with Dr. Brown’s Cel-Ray