The Cookbook
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Bush's Orange Blue Cheese Dressing
This is from a long defunct restaurant in Logan Ohio. Pretty tasty. A good friend looked up their chef and got the recipe. I upped the French Dressing and the cheese and less mayo. About half and half. I might lessen teh mayo still since I don't love it in dressing.
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I'll try it. It seems it could be a bit thick--but there's GOT to be a lot of flavor to it. The blue cheese, and the French Dressing ( a nice touch.) I would suggest the OFFICIAL mayonnaise should be Dukes. Our old friend Plays88's family were the people that made the stuff. All I buy.
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I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)
I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.
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I used Duke's. That's the house mayo at Chez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)
I might try a little sour cream or even a little cream to thin it out. I don't like dressing too thick, just barely coat the greens.
@Mik said in The Cookbook:
I used Duke's. That's the house mayo
atChez Kean. Yes I know that's not proper French..bugger off pedantifs. (that's French for pedants. I looked it up)I might try a little sour cream or even a little cream to thin it out.
A pedant's work is never done.
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Make this. You'll thank me later. I just used ground chipotle and some adobo spice instead of the can. also breasts instead of thighs. Also sauteed instead of firing up the grill for two little chix breasts. Still delicious, any way you want to cook it. Marinated for three hours.
Would be great on pork, fish, pretty much anything.
https://cooking.nytimes.com/recipes/1023145-tajin-grilled-chicken
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Tuna steaks with basil, coriander, garlic and lemon (I only use a little lemon - a whole one is way too much)
Corn picked this morrning
tricolor carrettes
https://thehappyfoodie.co.uk/recipes/seared-encrusted-tuna-steak-with-fresh-coriander-and-basil/
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My next pasta sauce adventure- Genovese Sauce.
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Made this last night. Tasty and light.
https://www.theseasonedmom.com/blackberry-chicken/#wprm-recipe-container-126992
Today I'm making an all-day Genovese sauce. Six hours cooking.
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Looks delicious Mik.
We had a very poor blackberry harvest this year, a mouthful. Mostly small and went brown before developing, probably due to lack of rain over summer months.However its been a mast year for oak and beech, with acorns and beechnuts in abundance, crunching underfoot. Also apples & plums. That must be to do with the spring weather?
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