RECIPE INGREDIENTS:
2 cups canola or corn oil
2/3 cup olive oil
1 cup white wine vinegar
1 tbsp. Dijon mustard (optional)
Salt and pepper, to taste
1 garlic clove, peeled
Mix-ins (amounts for 1 cup dressing):
1 tsp. dried herbs such as oregano, basil,
thyme or a blend
or 1 tsp. prepared pesto
or 1 tbsp. chopped capers or black olives
or 1/4 cup chopped fresh herbs such as
basil, dill, parsley or a blend
1. In a quart jar, combine the oils, vinegar and mustard. Season with salt and pepper to taste, and add the garlic clove. Cover and refrigerate. Before using, shake well and pour about a cup of dressing into a smaller jar. Add the mix-ins of your choice, cover and shake. Makes 4 cups.
Wednesday, May 6, 2009
Garlic and Pepper Rub
Ingredients
Six 8-oz. ribeye or skirt steak portions
4 heads garlic (that's right, four heads)
1/2 cup whole black peppercorns
2 tbsp. kosher salt
Directions
Peel all of the garlic and mash the cloves into a paste. Use a mortar and pestle or your blender, adding a little oil if necessary. peppercorns so they reach the consistency of fine gravel, not sand.
Mix the peppercorns and salt in with the garlic, and press the mixture into your pieces of steak, covering both sides with a nice, thin coat. Now just grill your meat according to your liking.
Six 8-oz. ribeye or skirt steak portions
4 heads garlic (that's right, four heads)
1/2 cup whole black peppercorns
2 tbsp. kosher salt
Directions
Peel all of the garlic and mash the cloves into a paste. Use a mortar and pestle or your blender, adding a little oil if necessary. peppercorns so they reach the consistency of fine gravel, not sand.
Mix the peppercorns and salt in with the garlic, and press the mixture into your pieces of steak, covering both sides with a nice, thin coat. Now just grill your meat according to your liking.
Dijon Vinaigrette
RECIPE INGREDIENTS:
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup red wine vinegar
1/8 tsp. coarsely ground black pepper
1 garlic clove, crushed
2 tsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. salt
1. Combine all the ingredients in a clean jar with a tight-fitting lid. Shake well. Makes 1-1/3 cups.
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup red wine vinegar
1/8 tsp. coarsely ground black pepper
1 garlic clove, crushed
2 tsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. salt
1. Combine all the ingredients in a clean jar with a tight-fitting lid. Shake well. Makes 1-1/3 cups.
Creamy Blue Cheese
RECIPE INGREDIENTS:
4 ounces blue cheese, coarsely crumbled
3 tablespoons milk or buttermilk
1/2 cup mayonnaise
2 tablespoons white or apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1. Blend all the ingredients in a blender or food processor fitted with the blade attachment until they are well-combined, but still a little chunky. Transfer the dressing to an airtight container and refrigerate it until serving time. Makes 1-1/3 cups.
4 ounces blue cheese, coarsely crumbled
3 tablespoons milk or buttermilk
1/2 cup mayonnaise
2 tablespoons white or apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1. Blend all the ingredients in a blender or food processor fitted with the blade attachment until they are well-combined, but still a little chunky. Transfer the dressing to an airtight container and refrigerate it until serving time. Makes 1-1/3 cups.
Old-Fashioned Buttermilk Ranch
RECIPE INGREDIENTS:
1/2 cup mayonnaise
1/4 cup buttermilk
3 tablespoons sour cream
2 scallions, chopped
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 clove garlic, very finely minced
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1. Whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving time. Makes 1 1/4 cups.
1/2 cup mayonnaise
1/4 cup buttermilk
3 tablespoons sour cream
2 scallions, chopped
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 clove garlic, very finely minced
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1. Whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving time. Makes 1 1/4 cups.
Basic BBQ Sauce
RECIPE INGREDIENTS:
One 14 oz. bottle ketchup
1 onion, minced
2 tbsp. lemon juice or vinegar
1/4 to 1/2 cup hot sauce, such as Tabasco or Red Devil
1. In a saucepan, combine ketchup, onion, lemon juice, hot sauce and 1/2 cup water. Bring to a simmer and remove from the heat. When cool, puree in the blender until smooth. Makes 2 cups.
One 14 oz. bottle ketchup
1 onion, minced
2 tbsp. lemon juice or vinegar
1/4 to 1/2 cup hot sauce, such as Tabasco or Red Devil
1. In a saucepan, combine ketchup, onion, lemon juice, hot sauce and 1/2 cup water. Bring to a simmer and remove from the heat. When cool, puree in the blender until smooth. Makes 2 cups.
Basic Vinaigrette
RECIPE INGREDIENTS:
4 tbsp. olive oil
2 to 3 tsp. vinegar or juice of 1/2 lemon
1 clove garlic, minced
1 tsp. salt
pepper
Directions
1. Measure the olive oil into a small bowl. Beat with a fork while you add the vinegar, salt and pepper. Makes 1/2 cup salad dressing.
2. Variation: For balsamic vinaigrette, replace the vinegar with 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice.
4 tbsp. olive oil
2 to 3 tsp. vinegar or juice of 1/2 lemon
1 clove garlic, minced
1 tsp. salt
pepper
Directions
1. Measure the olive oil into a small bowl. Beat with a fork while you add the vinegar, salt and pepper. Makes 1/2 cup salad dressing.
2. Variation: For balsamic vinaigrette, replace the vinegar with 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice.
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