Wednesday, July 4, 2012

Raspberry Vinegarette

This is a great recipe that seems to make it to all the Evans family parties. Surprisingly raspberry vinegarette dressing does not have any raspberries in it.

Raspberry Vinegarette

1 1/2 Cups fine baker sugar
1-2 Cup Veggie oil
1/2 Cup red wine vinegar (the cheaper the better, Pompein is great)
1 T Lemon Juice
1 t poppy seeds
1/2 t dry mustard

Mix sugar, vinegar, mustard and lemon juice in a blend. then add the oil very slowly. Then spoon in your poppy seeds. Do not mix the poppy seeds in the blender or it will create a mess. This dressing is best served over a spinach salad.

Note: If you like your vinegarette a little sweeter you may only want to add 1 cup of oil. If you don't like it as sweet, then you will be closer to 2 cups of oil. I like it on the sweeter side so I add about 1 1/3 cups oil. Also add the oil extremely slow, just a few drops at a time, this step may take a few minutes.

Saturday, June 2, 2012

Cilantro Ranch Dressing

This recipe is very similar to Cafe Rio's salad dressing. It's a great recipe. I like mine spicy so I add the jalapeno seeds as well.

Cilantro Ranch Salad Dressing

·         1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK, this makes the dressing more thick)
·         1 c. mayonnaise (Best Foods
·         1 c. buttermilk
·         2-3  tomatillos, remove husk, diced
·         1/2 bunch of fresh cilantro
·         2 clove garlic
·         juice of 2 limes
·         1 jalapeno without seeds. You can add the seeds if you like it spicy.
§  Mix all ingredients together in the blender.

Friday, May 18, 2012

Deviled Eggs

How you cook your egg is up to you. I use an egg cooker and then drop them into ice water. My eggs peel perfectly every time. I know it is recommended to use older eggs, but I recommend using fresh eggs because it results in the yolks being centered in the egg. The really helps when making deviled eggs.

Yield: 20 deviled egg halves.
10 eggs for hard-boiling
1 tsp. tarragon-infused champagne vinegar
1/2 tsp. Coleman's Dry Mustard
2 tsp. Dijon mustard
7 Tbsp. mayonnaise
1/4 tsp. cayenne pepper
1/2 tsp. curry powder
to taste, paprika
to taste, pepper

 The secret to making a great deviled egg is pushing the egg yolks through a sieve with the back side of a spoon. This makes the yolk mixture come out extra smooth.