October 23rd, 2009
Laurent Tourondel, the cooking sensation behind the BLT (Bistro Laurent Tourondel), developed this wonderful recipe for coleslaw. In October 2007, Bon Appétit magazine named him Restaurateur of the Year. This most recent award solidifies his place among the top in the culinary world, while further positioning his award-winning BLT restaurants as some of the nation’s best. Tourondel suggests using this dressing over thinly sliced Napa cabbage, red cabbage, carrots and red peppers. To garnish, chop cilantro, mint leaves and I like to add some chopped peanuts.
INGREDIENTS
Smooth peanut butter
6 tablespoons fresh lime juice
6 tablespoons Asian fish sauce
6 tablespoons water
6 tablespoons sugar
6 garlic cloves, minced
2 tablespoon Sriracha chile sauce
DIRECTIONS
Peanut butter to the ½ blue mark on the SaladSuccess shaker
Add lime juice, fish sauce, water, sugar, garlic and Sriracha.
Shake vigorously and serve over cabbage, carrots & red peppers
Garnish with cilantro mint leaves and chopped peanuts.
Adapted from Laurent Tourondel
Tags: cabbage, Cole Slaw, Laurent Tourondel, mixer, peanuts, shaker, Sriracha chile sauce
Posted in Asian, Blue Bottle Dressings, Chinese, Cole Slaw, Dressings | No Comments »
October 13th, 2009
Fried Chicken with Ranch Dressing, it’s an American classic. Here is a simple and wonderful way to make Ranch Dressing for chicken or for a mixed salad. I especially love it over beets. If you want it with a richer taste, then replace the buttermilk with sour cream. Delightful, either way.
INGREDIENTS
Mayonnaise
Buttermilk
4 large spoonfuls of Parmesan cheese
2 large spoonfuls of dried parsley
1 spoonful of minced dried onion
1 clove of garlic, pressed or minced
2 dashes of salt
1 dash of pepper
DIRECTIONS
Mayonnaise to the ½ blue mark on the SaladSuccess Shaker
Buttermilk to the top of the blue vinegar line
Add Parmesan cheese, dry parsley, minced dry onion, garlic, salt & pepper
Shake vigorously and chill for ½ hour.
Reshake before serving
Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.
Tags: bottle, container, maker, mixer, ranch, recipe, salad dressing shaker, Vinaigrette
Posted in Blue Bottle Dressings, Chinese, Creamy Dressings, Dressings | No Comments »
September 22nd, 2009
To dress up this salad, don’t forget to put crispy Chinese noodles. This dressing is great over chicken with chopped white cabbage, jicama and scallions. If you don’t like a “hot” dressing, tone down the Chinese mustard.
INGREDIENTS
Rice Wine Vinegar
Peanut or vegetable oil
6 tablespoons of Chinese mustard
6 tablespoons of Honey
Salt & Pepper to taste
DIRECTIONS
Rice Vinegar to the 2/3 orange line of the SaladSuccess Shaker
Peanut Oil to the top orange line
Add Chinese mustard and honey
Salt & Pepper to taste
Shake vigorously in the SaladSuccess Shaker
Arrange salad, pour dressing on the greens, and arrange crispy noodles.
Tags: bottle, container, Dressing, honey asian, maker, mixer, recipe, salad dressing shaker, Vinaigrette
Posted in Asian, Blue Bottle Dressings, Chinese, Dressings, Vinaigrette | 1 Comment »
August 18th, 2009
For an oriental flare, try this dressing over cucumbers, carrots, cilantro, mint, rice noodles and shrimp. Some days I grill the shrimp, but even when I am lazy, pre-cooked shrimp from a fine fish store does the trick. This was adapted from Jamie Oliver’s “Happy Days with the Naked Chef“.
INGREDIENTS
Olive oil
Rice wine vinegar
Sugar
Ginger
Lemon grass (remove the outer leaves and finely chop the inner ones)
Salt & Pepper
Soy Sauce
DIRECTIONS
Olive Oil to the 2/3 orange line
Rice wine vinegar to the top orange line
3 tablespoons of sugar
2 tablespoons of soy sauce
Salt & pepper to taste
Shake vigorously in the Salad Success shaker
Pour the need amount of the dressing into the bottom of the salad bowl
Add chopped lemon grass
Let the flavors meld for 10 minutes, then add rest of the salad and toss and top off with some chopped scallions.
Tags: bottle, container, ginger soy, mixer, salad dressing maker, Vinaigrette
Posted in Asian, Chinese, Dressings, Orange Bottle Dressing, Vinaigrette | No Comments »
August 6th, 2009
I love Jaime Oliver’s book Happy Days with the Naked Chef in which he suggests to serve this dressing over mustard cress, Japanese daikon cut into strips, mango and scallops. For those of you who are adventurous, add chunks of raw fish mullet purchased from a reputable fish shop. If you don’t have crème fraîche, whip a pint of heavy whipping cream with a tablespoon of sour cream.
INGREDIENTS
Crème fraîche
Oil oil
3 lemons
Dijon mustard
Soy Sauce
Salt & pepper
DIRECTIONS
Broil or grill lemon halves for 5 minutes
Olive oil to the 1/3 orange line of SaladSuccess Shaker
Crème fraiche to the 2/3 orange line
Squeeze lemons and strain them into shaker
1 tsp soy sauce
1 heaping tsp of mustard
1 dash of salt & pepper
Shake vigorously in the SaladSuccess Shaker
Tags: bottle, container, creme fraiche, grilled lemon, mixer, salad dressing maker, Vinaigrette
Posted in Chinese, Creamy Dressings, Dressings, Orange Bottle Dressing | No Comments »
May 6th, 2009
Great over Chinese Chicken Salad – chicken breast, lettuce, bean sprouts, cilantro, green on- ion, mandarin oranges, roasted sesame seeds and peanuts(optional). For a change, try it with sherry vinegar.
Ingredients
- Soy Sauce
- Rice Vinegar
- Peanut Oil
- Sesame Seed Oil
- Salt & Pepper
Instructions
- Peanut Oil to the 1/3 line
- Add Rice Wine Vinegar to the 2/3 line
- Add soy sauce to the top orange line
- Add 2 tablespoons of Sesame Seed Oil
- Salt & Pepper to taste
- Shake Vigorously
Tags: bottle, Chinese, container, mixer, salad dressing maker, Vinaigrette
Posted in Asian, Chinese, Dressings, Orange Bottle Dressing, Vinaigrette | No Comments »
Laurent Tourondel, the cooking sensation behind the BLT (Bistro Laurent Tourondel), developed this wonderful recipe for coleslaw. In October 2007, Bon Appétit magazine named him Restaurateur of the Year. This most recent award solidifies his place among the top in the culinary world, while further positioning his award-winning BLT restaurants as some of the nation’s best. Tourondel suggests using this dressing over thinly sliced Napa cabbage, red cabbage, carrots and red peppers. To garnish, chop cilantro, mint leaves and I like to add some chopped peanuts.
