Salad Dressing. I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know.
If I love you, I will bring you this dressing. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments comments. Peanut Sauce. Like I would post a recipe for chicken satay and not give away the peanut sauce! Unthinkable. They go together like rama lama lama ke ding a de dinga a dong. Sorry, I think I watched Grease one too many times.
We eat peanut sauce with virtually anything here: noodles, meat, French fries, bread, spring rolls, vegetables (ever tried Brussels’ sprouts with peanut sauce? It is awesome!) I’m making my peanut sauce from scratch today, and I literally mean from scratch. Peanut Base: 1 cup unsalted peanuts 2 tsp oil (preferably peanut) 1/4 tsp salt Sauce: 1 small onion 1 large garlic clove 1/2 red chili pepper 1 1/2 tsp grated ginger (or 1/8 tsp ground ginger) 1 tbsp oil (preferably peanut) 2 tbsp Ketjap 1/2 chicken bouillon cube 1 tbsp brown sugar 1/2 cup water 4 tbsp milk 1/4 tsp salt 1/2 to 1 tsp dried coconut Optional: sweet chili sauce Directions: Sure, you could use peanut butter in stead, but you really ought to try it this way for a change. 1 cup unsalted peanuts. Add the salt and oil. Steak Marinade.