Intro

By the time you folks are reading this, My wife, Louise and I will be well on our way to North Carolina, Virginia, Washington D.C. and thru Pennsylvania to my  hometown of Pittsburgh. Some of the most beautiful country you will see, in my opinion, is in the Carolina's and Virginia. As a fan of BBQ, just in Carolina alone, one can find three distinct styles of this cooking. The cities fo Asheville, Greensboro, Durham, Raleigh to name a few...are great examples of cities that have gained significance not only in population growth, but as areas of culture, varied cuisines and warm welcoming folks. As someone who lives in the mega-opolis of L.A., it will be a welcome experience to enjoy the wide open spaces. And a road trip is never to be underestimated!!!  I think that is what sets Americans apart form other cultures (at least in this one way..)is that we love to explore places. We love to get in the car, start at point "A" in the morning, pick a general direction..and end up in at point "B" in the evening. All that with having no preconcieved idea of where point "B" was to be. I find that exciting!!
 
This week, I want to finish up with the discussion of salad dressings that I started last week. This session will be dedicated to recipes that are a little more up to date and more in keeping with the current times. In my opinion, this does not make these offerings any better than the ones I shared with you previously...just of a different style..You, in the end, will be the judge. I am just the conduit for information, as Johnny Carson used to say!!!

Salad Dressing Recipes

MINT VINAIGRETTE (This is a contribution from Linda K. ...who I respect as a friend, party thrower exquisite, and fellow lover of great food and presentations)

• 1/2 Cup - Packed Mint leaves
• 1/4 Cup - White wine vinegar
• 1 tsp - Dijon Mustard
• 1 TBSP - Honey
• 3/4 Cup - good quality olive oil.....(break out the good stuff for this)
• Sea salt to taste... Freshly ground pepper to taste.
  

Throw everything together in your food processor except the oil. Process until finely chopped. Add the olive oil in slowly with processor running...about 30 seconds or so. Toss with your favorite salad greens...(this makes enough to dress a couple of heads of butter lettuce and some added fun things...mango, goat chees and almonds are some of Linda's favorites

BALSAMIC VINAIGRETTE
 
I would be remiss if I didn't give you something with balsamic vinegar...it has become more or less of a staple in our pantry's over the last 10 years or so...this is so simple that on any given day....this is just as easy as opening any bottled dressing....and truthfully, the ingredients can be used in any amounts that you find that suits your palate.

• 1 Ea. Clove of garlic....roughly chopped
• 1/4 Cup - Balsamic Vinegar...not the $200.00 a bottle stuff....but not the cheap stuff by the gallon from your local membership-warehouse store, either!!
• 1 TBSP -  Dijon Mustard....you can use any whole grained, brown mustard that you like...but never the yellow ballpark stuff..
• 3/4 Cup - olive oil
• Salt and pepper to taste
  

Roughly chop the garlic. Sprinkle with a little salt. Using the side of your chef knife, scrape the garlic into a paste and transfer to a bowl. This is important, as the making of a paste distributes the taste of the garlic thru out the dressing...so you are not getting chunks of garlic in each bite. Add the vinegar and mustard,, whisk to combine. Slowly drizzle in the oil, whisking to combine. Thsi does not have to be done in a processor...by hand will do just fine. As soon as you have a smooth vinaigrette, season with salt and pepper to taste...

CREAMY FETA VINAIGRETTE
 
Insted of tossing chunks of feta on top of the finished salad...you mix it right into the dressing. This makes for a very smootrh and luxurious vinaigrette.

• 3 Oz. feta cheese..probably should use the French stuff, but it's gonna cost more..your choice.  It will be about 3/4 Cup.
• 2-1/2 TBSP -  red wine vinegar
• 1 TBSP -  Water
• 1/2 Tsp - dried oregano
• 1/4 Cup - plus 1 T. good olive oil
• Sea salt and pepper to taste....or Kosher salt. (IMHO, Kosher salt is a preferred salt to that of the generally overpriced sea salts. I personally can taste no difference, and in the category of this is probably more information than you want or need, Kosher salt's mollecular make up is such that it melts much more evenly than traditional salt and you get a more evenly seasoned dish)
  

In a food processor, pulse the feta with the red wine vinegar, water,oregano,and olive oil until the vinaigrette is smooth. Season with salt and pepper.

HONEY-LEMON DRESSING

• 1 TBSP - plus 2 Tsp fresh lemon juice....don't even think of using the bottled stuff
• 1 Tsp - finely grated lemon zest.
• 1 TBSP - Honey
• 1/2 Tsp - chopped thyme....fresh, please...I know, you're thinking...$1.49 at Von's for a whole bunch of Thyme and the recipe call for 1/2 freakin Tsp.??? You can use fresh herbs on a multitude of things you cook every day...steaks, chicken, soups, stocks, eggs...
• 1/4 Cup - plus 1 T. good olive oil....
• Kosher salt and freshly grounf pepper to taste.
  

In a small bowl, whisk the lemon juice with the zest, honey and thyme. Whisk in the olive oil and season with the salt and pepper.

SPICY PONZU DRESSING
 
This takes the cake as the dressing (or maybe any recipe for that matter) taking the longest time to complete..two weeks !!!

• 1 Cup - bottled Ponzu sauce.
• 1 Cup - Soy Sauce
• 1/2 Cup - Mirin...sweet rice wine
• 1/2 Cup - Rice vinegar
• 5 " peice of konbu...dried sea kelp. (You will not find this at Von's....you will need to go to an Oriental grocer..)
• 1 TBSP - Katsuobushi...dried, smoked bonito flakes...(.same here, find a local specialty store)
• Juice of 1/2 an orange
• 1 Tsp - asian chilie oil
• 1 Tsp - Sirracha chile sauce (you may want to move this a little more towards the front of your fridge!!)

Combine the ponzu sauce, soy sauce, rice wine, vinegar, sea kelp, bonito flakes and orange juice in a medium bowl. cover with plastic wrap and transfer to the reefer to let mature for 2 weeks...Strain ponzu mixture thru a fine sieve into a clean glass jar with a tight fitting lid. Discard the solids. Dressing will keep, tightly sealed, for 3 months....this will make enough to last a while. Put chile oil and chili sauce in a small bowl and add 1/3 Cup of the ponzu dressing. Whisk until smooth. This will give you enough to coat your favorite mixed greens enough to feed 4 people as a starter course.

SHERRY-SHALLOT DRESSING
 
Soaking the shallots slices in vinegar makes them piclke-like. For an even more pucker-ish taste, let them soak for up to 2 hours. Another simple dressing!!

• 1 Ea Large shallot, thinly sliced.
• 1-1/2 T. sherry vinegar
• Kosher salt and freshly ground pepper
• 1/4 C. good olive oil
  

In a small bowl, toss the shallot slices with the vinegar and season with salt and pepper. Let stand for 15 minutes ...or longer if you have the time. Now might be the time to open that bottle of wine you have been wanting to try....if you choose the two hour time frame for marinating. Whisk in the oil...you are good to go!!
 
That's it for now.....as your are reading this, there is a good chance Louise and I will be enjoying some finger-lickin good BBQ and a cold barley-malt flavored bevie and enjoying the countryside just below the Mason-Dixon line.
 
Cheers