Month: March 2009

Avocado Dressing

Ingredients

1/2 ripe avocado, peeled and pitted
1 1/2 tablespoons fresh Mexican lime juice
1 1/2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 clove garlic, chopped
2/3 cup vegetable oil
1 large egg yolk
Green top of 1 scallion, sliced
2 tablespoons cream
1/2 teaspoon salt

Procedure

Combine avocado, lime juice, vinegar, cilantro, garlic and oil in a blender and process until smooth. Whisk
the yolk in a bowl until broken up, then slowly whisk in the avocado mixture, a tablespoon at a time. Add the scallion and cream, then season with salt. Cover and refrigerate. If it becomes too thick during storage, whisk in a little more cream.

Potato Salad

Potato Salad is able to trace its origins to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on the potato as side to a meal. The salad has a bite to it and is served warm as often as not.

Ingredients

2 pounds of potatoes
6 slices of bacon
1/2 cup of onion
2 tablespoons of sugar
1/2 teaspoon of celery seed
2 hard boiled eggs
1/4 cup  flour
1/2 cup  of vinegar
1 cup of water
1 tablespoon of fresh parsley
1 1/2 teaspoon salt
pepper
paprika

Procedure

1. Cook bacon strips, cut into small pieces and set aside for later.
2. Boil potatoes for 5-10 minutes, or until softened and cut into small chunks.
3. Place potatoes in a large bowl and let them come to room temperature.
4. In a bowl combine flour, celery seed, parsley, salt and pepper.
5. Pour the water and vinegar into a pot, stir in sugar. Add the dry mixture and stir until thick.
6. In the original bowl place potatoes and bacon, pour on thick mixture.
7. Break apart eggs and stir lightly into the bowl to combine.
8. Place in large serving bowl and sprinkle with paprika.
9. Serve

Dill Cucumber Salad

Ingredients

1/2 cup reduced fat sour cream
2 Tbsp. cider vinegar
1 tsp. sugar
3/4 tsp. garlic powder
3/4 tsp. dill weed
1/2 tsp. salt
3 medium cucumber, sliced
1/2 cup sliced onion

Procedure

Combine first 6 ingredients, add cucumbers and onion, toss to coat. Cover and refrigerate for at least 1 hour. Serve with slotted spoon.

Quick Garlic Croutons

Ingredients

1 cup ½-inches bread cubes from good-quality French or Italian loaf
2 tablespoons olive oil
Pinch of salt
? teaspoon garlic powder

Directions

1. Warm an 8-inch skillet over low heat while preparing bread.
2. A minute before you are ready to cook, turn heat up to medium.
3. Toss bread in a bowl with oil, salt, and garlic powder.
4. Cook, stirring often, until crisp and golden brown, about 7 minutes.

Sundowner

Serve: Over ice in a highball glass (8oz)

Ingredients:

1 1/2 oz Cognac
1/2 oz Galliano
1/2 oz Orange Liqueur
Sweet & Sour Mix
1 ds Grenadine Syrup

Directions:

Fill highball glass with ice, add Cognac, Galliano, and orange liqueur.  Add enough sweet & sour mix to almost fill glass, then add grenadine syrup.

Tea Liqueur

Ingredients:

2 ts Black Tea Leaves (or your favorite flavor tea)
1 1/2 c Vodka
1/2 c Sugar Syrup

Directions:

Steep the tea leaves in vodka for 24 hours maximum, or you will get a bitter flavor.  Strain, and add sugar syrup.  Age for 2 weeks.  1 pint container, or quart jar.