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Archive for the ‘Salad, Dressing, Dip & Sauce’ Category

Caesar Salad DressingCaesar Salad Dressing

My family loves Caesar Salad. I can’t believe I had not made my own Caesar salad dressing all these years. The store bought version was either too salty, or too tangy, or too thick, hardly any anchovy taste…

The dressing is very easy to make, just put everything in food processor and done! This recipe I got from Once Upon A Chef is very simple. Like the author said, “… rich and creamy… It’s not overly garlicky or fishy– it’s just right.” I made some modifications to the recipe but overall still in the loop. The dressing still tastes finger licking GOOD….

Caesar Salad DressingCaesar Salad Dressing

Caesar Salad Dressing (adapted from Once Upon A Chef, yields 1 1/3 cups)

Ingredients:

2 cloves garlic, chopped
5 anchovy strips, roughly cut into pieces
2 tbsps freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce– see note below
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

Method:

Put all ingredients in a food processor, blend until well combined. Keep dressing in a clean glass jar, and use clean spoon to take out dressing each time.

Regina’s Note:

  • Worcestershire sauce: I don’t use it so I don’t have it at home. My substitute is chinese black rice vinegar, which is tangy with a sweetness to it. Regular vinegar will be too tart.
  • Prepare the dressing in advance will bring out the flavor of anchovy later.
  • The more cheese you add the thicker the dressing.
  • The author said dressing will keep for about a week in the fridge, but my dressing was still good until we finished it (3 weeks maybe?). Just use a clean spoon each time when you take dressing out of the glass jar.

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I had this salad when I was at my gym potluck party. Considering myself not a cole slaw fan I even got hooked from the first bite. So I asked my workout friend Kathy, who made this salad, for the recipe. The dish is easy to prepare, and the flavor is very light and refreshing. Since the cabbage is finely shredded, you won’t feel like eating big chunks of cabbage which really turns me off for raw cabbage.

Japanese Cole Slaw

Japanese Cole Slaw

Japanese Cole Slaw (serves 6-8 people)

Ingredients:

1 small head cabbage–finely shredded/sliced(see note below)
2 stalks green onion– finely sliced
2 tbsp sesame seeds– toasted
2 tbsp almond slices or silvers– toasted
1 package Asian noodle snack– see note below

Dressing:
3 tbsp sugar
2 tsp soy sauce
1 tbsp sesame oil
4 tbsp cooking oil or extra light EVOO
4 tbsp vinegar– see note below

Method:

Mix dressing well until all combined and sugar dissolves. Pour over salad before serving. Toss well.

Regina’s Note:

  • Cabbage: I use a knife to finely shred but you can also use mandolin or other shredding tools. The key is to shred as thin as possible.
  • Asian noodle snack: You can find this snack in Asian grocery store, in snack aisle. Depending on the brand, it comes in different form (crumbs, whole piece, balls) so crush it if needed. And choose original flavor.
  • Vinegar: I use apple cider vinegar.

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I made crab dip before, but I wasn’t quite happy with the taste– I was trying to replicate the baked crab dip at Horatio’s (A restaurant in San Leandro that has famous crab dip) but it tasted too tangy to me. Well, crab season is here again so I’m fine tuning the recipe. It’s much closer to Horatio’s and way better than my previous versions. This will be on my winter party food list when crab is in season. Yes, a keeper 🙂

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip (makes 1 appertizer serving)

Ingredients:

1 cooked Dungeness crab– pick out the meat
2 tbsp butter
1 clove garlic– chopped
1/2 cup onion– thinly sliced
2 stalks green onion– chopped
3/4 cup freshly shredded asiago cheese
1/4 cup freshly shredded Parmesan cheese

1/2 cup shredded mozzarella cheese, plus extra

1 small container sour cream
2 tbsp mayonnaise

Seasoning to taste:
1/2 tbsp sugar
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp spicy mustard
1/4 tsp garlic powder

Method:

  1. Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
  2. Add all ingredients and sautéed onion in a mixing bowl. Mix with a spoon to combine. Pour mixture into a 9″ pie dish. Smooth the surface and sprinkle extra mozzarella cheese on top. Bake at 375 F for 15-20 minutes, until it’s bubbly and the top crust is golden brown. Serve hot with sliced bread or crackers.

Regina’s Note:

  • Crab: Dungeness crab meat taste better than canned crab meat. Picking the meat out takes some time but can be done 1-2 days ahead and kept chilled in fridge. For adventurous eaters, creamy yellowish crab brain inside the body shell (scoop out with a spoon and put in a separate container and keep chilled) can also be added for more flavor. When sautéing onion, add this creamy goodness to sauce pan and cook until the oil starts separating, stirring at all times. This will take a few minutes.
  • Mozzarella cheese: add more mozzarella cheese if you want more cheese stringy look, but not too much as it will change the texture of the dip.
  • Flavor: sugar is added to help bring out the sweetness of the crab meat, so it has a sweet taste along with savory. Do not add too much salt or the flavor will change.

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