Tagged with dressing

Brennan’s Shrimp Remoulade

Ingredients 1⁄4 cup ketchup 1⁄4 cup prepared horseradish 1⁄4 cup creole mustard, such as zatarain 2 tablespoons prepared yellow mustard 2 tablespoons white vinegar 1⁄2 lemon, juice of 1⁄2 cup finely chopped green onion 1⁄4 cup finely chopped celery 1⁄4 cup finely chopped parsley 1 clove garlic, minced 1 tablespoon paprika 1⁄8 teaspoon cayenne pepper … Continue reading

Cobb Salad

Ingredients Dressing: 3⁄4 cup canola oil 1⁄4 cup extra-virgin olive oil 1⁄4 cup red wine vinegar 1 tbsp. fresh lemon juice 3⁄4 tsp. dry mustard 1⁄2 tsp. Worcestershire 1⁄4 tsp. sugar 1 clove garlic, minced Kosher salt and freshly ground black pepper, to taste Salad: 1⁄2 head iceberg lettuce, cored and shredded 1⁄2 head romaine … Continue reading

Caesar Salad

Ingredients for Breadcrumbs 4 cups cubed, day old/stale Italian or French bread 1/4 to 1/3 cup extra virgin olive oil 4 cloves garlic – minced, or 1 tablespoon garlic paste 1 tablespoon fresh, or 1 teaspoon dried oregano 1/2 teaspoon salt Preparation for Breadcrumbs Preheat the oven to 350 degrees Fahrenheit.  Cut the bread into … Continue reading

Lemon Caper Vinaigrette

Ingredients 2 tbsp. finely chopped shallots 2 tbsp. lemon zest 2 tbsp. lemon juice 1 tbsp. capers, drained 2 tbsp. chopped parsley 3 tbsp. olive oil salt and pepper Preparation Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl.  Whisk in the olive oil, and season to taste with salt … Continue reading

Blueberry Vinagrette

Ingredients 1/4 c. champagne vinegar 1/4 vanilla bean 1/4 c. honey 1 c. blueberries 2 tbsp. freshly squeezed lemon juice 1 medium shallot, diced 2 1/2 tsp. kosher salt 1 1/2 tsp. Dijon mustard 1/2 tsp. lemon zest 1/4 tsp. black pepper 1 c. olive oil 1 c. corn oil 1 tbsp. shredded fresh mint … Continue reading

Vinagreta de Ajo Tostado

Ingredients 1/4 cup garlic cloves 1/4 cup extra-virgin olive oil, plus 1/2 cup 2 tablespoons sherry vinegar 1 tablespoon chopped shallots Salt and pepper Preparation Preheat the oven to 350 degrees F. Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool … Continue reading

Hazelnut-Crusted Chicken with Raspberry Sauce

Ingredients Raspberry sauce: 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces) 3 tablespoons white wine vinegar 1 tablespoon sugar 1/2 cup safflower oil 3 to 6 teaspoons water (optional) Chicken: 1 cup chopped hazelnuts (about 4 1/2 ounces) 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs 1 tablespoon plus 1 teaspoon coarse … Continue reading