Italian Dressing
This is a very minor modification to Brian Lagerstrom's recipe, found in this video.
freySite
the life and times of J T Frey
freySite
the life and times of J T Frey
This is a very minor modification to Brian Lagerstrom's recipe, found in this video.
I recently saw several online chefs who made confit tomatoes or garlic suggest using the resulting flavored olive oil in salad dressing. After doing my first batch of confit cherry tomatoes, garlic, and basil, an Italian dressing seemed like the final destination for the delicious oil.
The first time I went to Buffalo Wild Wings I chose the chicken tenders with a flight of sauces: my favorite among the three was their jerk sauce. Spicy, herbaceous, sticky — it was great. Years later I made-up a jerk spice blend that wasn't quite so strong on the scovilles. Fast forward a few more years and I had some passion fruit pulp on hand that I was having with yogurt. Put it all together, and you get my favorite recipe for jerk chicken.
Once upon a time, there was a virus that scared the world so much that we were told to stay home for two months and not go anywhere. Juliet and Abby took to helping with dinner from time to time, to the point of Juliet's deciding she would make dinner one night. As a side to go with her mushroom and sausage lasagna she made (with a little help) fried polenta — but only after she found out that polenta is Italian for "grits."
Circa the summer of 2002 I travelled from Newark, DE, to Newark, NJ, to see my first movie in a digital-projection theater. It was "Attack of the Clones" and an old college friend was my host. After the film he treated me to dinner at Outback Steakhouse, where I tried something new: Toowoomba Pasta. Fan-tas-tic. Cut to summer 2021 at the OBX Brewing Station where a special on that night's menu was a take on that long-departed down-under dish, and I knew I had to be able to make this dish when the mood should strike me. This is an adaptation of several copy-cat recipes I found online.
While these kebabs could be done under a broiler, authentic flavor absolutely comes from a fast, super-hot sear on all sides on the grill. The dipping sauce is optional, naturally, but is a perfect compliment to the flavors in the meat.