I don’t know why we all feel so intimidated by salad dressings. I was, but years ago I was at my sisters and her husband had just made a simple vinaigrette and I was blown away the flavor was so fresh It made the salad sing. I wanted to lick the bowl. That was the turning point for me. I like mine a bit more acidic than others, but that is the beauty you can make it the way you like it. Here are a great collection of websites that can help you make the perfect salad dressings. Creamy or Vinaigrette’s have fun playing. Don’t be afraid to add more than one vinegar or oil. Go Wild. Start with some good ingredients. This article written by Karen Fernau from the Arizona Republic might help. Homemade Salad Dressing Ingredients. This article explains the process for MAKING HOMEMADE SALAD DRESSINGS. If you like a creamy dressing this article will help you out. CREAMY DRESSINGS. I think the AZ Republic did us a great favor with these articles. It will let your creativity soar and save you money. YUM!
Archive for Sauces
Here’s some videos from my trip to Italy. I took some video clips on my IPhone, and Julie pieced them together afterward. Our chef Rita taught us how to make pasta by hand and how to make a ragu! These videos show the ragu, but we later made some tortellini with a ricotta filling. ENJOY!
MaryAnne from Scottsdale called and tried this marinade from Sam the cooking guy but she used it on chicken wings. She marinaded the wings put them in the oven roasted them and then toward the end added more marinade.
Marinated pork tenderloin
- 2-1 pound pork tenderloins
- 1 cup orange marmalade
- 1.5 tablespoons soy sauce
- 1.5 tablespoons dijon mustard
- 1.5 tablespoons prepared horseradish
Steps
- Preheat grill on high
- Season pork with kosher salt and fresh ground pepper
- Grill pork, turning to evenly brown well on all sides, then turn heat to medium
- Mix remaining ingredients in small bowl
- Begin basting pork once the heat is turned down – too soon and the sweet sauce will burn
- Continue cooking and basting until pork is the way you like it – which for me is just a tiny bit pink in the center
- Remove from grill and allow to rest a few minutes
- Warm remaining basting sauce in the microwave, and drizzle over sliced pork and serve
Thanks Chef Jon Paul Hutchins for the Cherry Coke Rib Recipe, I tried it and it was wonderful.
It makes two racks of ribs. This is how I did it. Read More→
We always enjoy Chef Jon Paul Hutchins (youtube channel) Chef Instructor, Le Cordon Bleu College of Culinary Arts in Scottsdale (formerly Scottsdale Culinary Institute) with his wife Leslie. He wanted to share this great BBQ sauce called Cornell BBQ Sauce (click on the name for the recipe. THANKS CHEF! Try their restaurant La Technique in Scottsdale 4301 N. Scottsdale Road, Scottsdale, AZ 85251 | 480.425.3025. Here is the recipe for Grilled-Spareribs-with-Cherry-Cola-Glaze.
I thank Tom from Scottsdale for this Blender Hollandaise Sauce this is what he had to say
Heard your conversation about Hollandaise today something I struggled making for years. Nine times out of ten I would have the water in the double boiler too hot and the eggs would scramble other times I would spend way to much time whisking it and never achieve the proper consistency. Then I found a recipe for blender Hollandaise which never fails. Read More→
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Recipe Confessions
The Culinary Confessions cookbook for charity is here! Recipe Confessions contains secret family recipes, chefs' favorites, award-winning dishes, and more.
At just $25.00 -- with the net proceeds going to St. Mary's Food Bank in Phoenix -- even the price is tasty!
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