DRESSING

     In a world where dogs wear sweaters (especially Chinese Cresteds), pigs come in a blanket, and convenience stores sell foods we used to enjoy making from scratch, we have lost something. The average housewife or househusband orders take out more often than not and/or prepares hamburger helper with a garden salad to make a balanced, seemingly nutritious meal. What we have lost is the time our parents used to enjoy taking in making a meal from scratch start to finish.

"Slaving" hours and hours over the stove to produce Chicken Marsala, London Broil, or Grilled fish, a vegetable and a starch was the norm. And, heaven help you if you did not clean your plate as there would be no dessert otherwise. Now, while I am not suggesting we resort to slaving over a hot stove to prepare a meal from scratch, but with today's modern conveniences, making a meal from scratch is just as easy as it is to pick up the phone and order Dim Sum.

The start of any meal from scratch should be the choice of meat to be cooked. Now, be it steak, chicken, pork, seafood, or game, there are sauces that go well with any of these. Want to create a salad side dish or entree? Dressings are out there, easily made from scratch with your blender, that will add a nice zesty flavor to your meal, costing you half as much as if you bought it pre-made. 

Dressings and sauces compliment your meal and should only bring out the flavor of your dish without overpowering it. A fresh Cajun remoulade sauce brings out the flavor in fish, meat, or chicken when used in the proper amount. A light Caesar dressing, cole slaw dressing, or potato salad dressing adds a level of flavor to your side dish that will be talked about for many nights to come. 

Now, we all know how to buy cole slaw, potato salad, and/or caesar dressing from the store, but the majority of the ingredients for these are already in your cupboard, most likely. With the added bonus of saving you money in the long run, how can you lose by making these at home? Look in your cupboard and see what you find. You might just surprise yourself and the others at the dinner table with your creations. Here are a few ideas to get you started and Bon Appetit

Caesar Dressing

4 egg yolks 1/4 cup lemon juice
5 cloves garlic 10 leaves basil
1 tbsp anchovy paste Parmesan cheese to taste
1 tbsp whole grain mustard Salt and pepper to taste
1/4 cup balsamic vinegar Olive oil to consistency desired

Place all ingredients except oil into food processor. Blend until well mixed and chopped fine. While blending, pour a steady stream of oil until thick consistency is reached. Adjust seasonings to taste and serve on Romaine Lettuce if desired.

Cole Slaw Dressing

1 gallon mayo 3 tbsp sugar
1 cup cider vinegar 1/2 cup celery seed
1 cup buttermilk 1/4 cup black pepper
1/2 cup lemon juice salt to taste

Place all ingredients into large mixing bowl and blend until well mixed. Cover well and refrigerate until needed.


Potato Salad Dressing

2 each green peppers, diced 1/8 cup white vinegar
2 each red onion, diced 1/8 cup sugar
2 each yellow onion, diced 3/4 gallon mayo
1/2 pound bacon, cooked and diced 1 qt sour cream
1 dozen boiled eggs, diced Salt and pepper to taste
1/4 cup sweet relish 1/4 cup mustard
5 Tabasco peppers, diced (optional)

Place all ingredients in large mixing bowl and blend well to incorporate flavors. Adjust seasonings to taste, place in storage container, and refrigerate until needed. 

Remoulade Sauce
(from a South Carolina native)

1 stalk celery 1/4 cup lemon juice
2 yellow onions, peeled Pinch Old Bay seasoning
3 cloves garlic mayonnaise
1 green pepper, seeded
2 carrots, peeled

Place all ingredients except for mayonnaise into food processor. Blend until pureed well. Adjust seasonings as needed. Add just enough mayonnaise to bring to a light sauce consistency. It should just coat the back of a spoon. Cover and refrigerate until service.