Recipes . . . to live by
By Tory Tedder S
ummer is synonymous with grilling at our house. Grilling's virtues are numerous: it brings out the sweetness of vegetables and
adds a bit of smoky char(m); it is a healthy method of cooking—meat benefi ts from the fl avor of its fats, while most of it will drip down into the coals never coming close to your (insert physical trouble area, i.e. stomach or thighs); it is quick—what takes 40 minutes in the oven, can take only 10 on the grill; and, the grill doesn't heat up the house. For others, summer means fresh greens and
tomatoes and farmers markets. A co-worker recently shared with me a website with homemade salad dressing recipes. Although I grew up in a time of bottled dressing, never imagining making my own, I have learned to do this, because often what is salad dressing to my friend, is marinade to me. I don't eat a lot of salad, but my fi ancé and
I grill a lot of chicken, because chicken is low in fat (we have wedding attire to squeeze into in September) and is so easy to dress up with diff erent fl avors. We can eat chicken fi ve nights a week and have a completely diff erent meal each night. Making your own dressing/marinade is super
easy. Homemade dressings are more fl avorful and contain less sodium than any store-bought brand I've tried.
Salad Dressing Basics According to the website Home Made Simple
(
www.homemadesimple.com), the classic ratio for a vinaigrette is 3:1 oil to vinegar, but Jane Maynard, the author, encourages experimentation. T at's why I like making these. You can't mess it up, just
6 July 2013
taste as you go and adjust according to your own preference. "Try out diff erent vinegars and acids (like lemon juice) to add fl avor depth," suggests Maynard.
“. . . if the recipe calls for only
one clove of garlic, I assume the writer must be mistaken.”
Salad Dressing and Marinade Recipes Here are some good recipes to get you started.
T e fi rst is one of my favorites.
Honey Lime Dressing: Puree 1/4 cup lime juice, 2 tbsp. olive oil, 2 tbsp. honey, 2 tbsp. chopped fresh cilantro, 1 garlic clove and 1/8 tsp. paprika. T is is a perfect example of how you cannot
go wrong with dressing. I never measure for this one—if the recipe calls for only one clove of garlic, I assume the writer must be mistaken. I'll squeeze some limes into a bowl with a dollop of honey, chop enough cilantro so the aroma pleases me, and always add more than 1 clove of garlic. Maynard says this one is "yummy on taco salad
and black beans. Omit the garlic for a fresh fruit salad dressing." I say it is one of the best chicken marinades around. You can substitute thyme and rosemary for the cilantro, add some black pepper, but never skimp on the garlic.
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Recipes
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