Tag Archives: mayo

Basil Buttermilk Ranch Dressing from food52.com

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  •  2 tablespoons minced shallotOBradyRanch2
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley
  • 1 small clove garlic, minced
  • 2 teaspoons teaspoons lemon juice or white wine vinegar
  • 1/2 cup mayonnaise
  • 2 tablespoons yogurt or sour cream
  • 1 cup well-shaken buttermilk
  • Salt and freshly ground black pepper
  • 1/4 teaspoon smoked paprika, optional
  • Honey, as needed
  1. In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
  2. Cover and refrigerate for an hour before using, to allow the flavours to blend and develop.
  3. Makes about 2 cups 

 

Heirloom Tomatoes with Blue Cheese Dressing from Ina Garten

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3 pounds heirloom tomatoes, mixed colors and sizes
Kosher salt and freshly ground black pepper
½ pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
2 tablespoons chopped fresh flat-leaf parsley (optional)

Core the tomatoes and cut the large ones into thick slices; halve or quarter the small ones. Arrange artfully on a platter and sprinkle liberally with salt and pepper.

For the dressing, place half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in the bowl food processor fitted with a steel blade and process until combined but still chunky.

Drizzle the dressing over the tomatoes. Crumble the remaining blue cheese over the tomatoes. Sprinkle with parsley, if using, and serve at room temperature. (Serves 6 to 8)

okonomiyaki from food52.com

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  • Food52
    Sauce
    1/2 cup mayonnaise
    2 tablespoons soy sauce
    2 teaspoons sriracha, more or less to taste
    Pancakes
    5 large eggs
    1 teaspoon soy sauce
    1 teaspoon sesame oil
    1 teaspoon sea salt
    1/3 cup AP flour
    2 cups cabbage, shredded with a mandoline or finely chopped
    1 bunch scallions, trimmed and chopped
    3/4 cups (roughly) baby or chopped shrimp
    canola oil for frying
    1-2 tablespoon toasted sesame seed
    bonito flakes (optional)
  • Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  • In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  • Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.  Makes roughly a dozen pancakes depending on their size

Summer Squash Pie Recipe from tasteofhome.com

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1 unbaked pastry shell (9 inches)
1 egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

 

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
  • In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
  • Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.

Read more: http://www.tasteofhome.com/recipes/summer-squash-pie#ixzz36XR8xull

Terry’s Dilled Potato Salad

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5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion

1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.

2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these  Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6

NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.

Crab Louie Salad – A West Coast Classic for 100 Years

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Crab Louie Salad may have been born in San Francisco, Portland, or even in Spokane. Written history informs us that it was being served at Solari’s in The Golden Gate City as early as 1914. A cookbook by Victor Hetzler, chef at the St. Francis Hotel, included a similar salad he called “Crabmeat a la Louise” in 1910. Some attribute its creation to Louis Davenport who built the Davenport Hotel in Spokane. An amusingly unorthodox source is The Neighborhood Cook Book, compiled by The Portland Council of Jewish Women in 1912.

Today, in-the-know diners flock to The Swan Oyster Depot in San Francisco for this famous salad, and it’s their dressing recipe I use here. It’s a simple version of Thousand Island Dressing.
Like most salads, Crab Louie is constructed from a few basic ingredients: Dungeness crabmeat (use blue crab if you cannot find fresh Dungeness), iceberg lettuce, tomatoes, asparagus, and avocado served with a creamy dressing like Thousand Island or Russian. I added curly topped scallions, hard boiled eggs and crisply fried bacon.

I’ve seen it presented neatly constructed with the ingredients side by side à la Cobb Salad. I prefer the Jackson Pollock method, scattering them pell mell over the lettuce while allowing the star ingredient to assume center stage. Because the crab has a delicate and sweet flavor, I prefer to serve the dressing on the side.

Speaking of dressings, many have a way of maturing and developing deeper flavors if allowed to rest in the refrigerator for several hours or overnight, so make ahead of time if you can.

For the dressing:
2 cups (480 ml) of mayonnaise
1 cup (240 ml) tomato catsup or chili sauce
½ cup (120 ml) sweet pickle relish
½ cup (120 ml) black olives, chopped
2 hard-boiled eggs, chopped or grated
Method:

Mix all ingredients until combined and let rest in the refrigerator for several hours or overnight.

Note: I can see many subtle ways to adjust the flavor of this dressing: a dash or even a wallop of Sriracha in the catsup could provide a surprising kick. Let your imagination do its magic here.

For the salad:
1 head of iceberg lettuce, chopped (I firmly believe that iceberg lettuce is a must for the cool, crisp texture)
½ to ¾ pound (227-340 g) of fresh crabmeat, picked over to remove any shell or cartilage
½ pound (227 g) fresh asparagus, cooked and chilled
3 tomatoes, sliced into wedges
1 avocado, peeled and sliced
8 scallions, trimmed with 3 inches (7½ cm) of the greens remaining (to make the green ends curl, slice them with a sharp knife or scissors from the beginning of the dark green color to the cut ends and place in an ice water bath)
4 hard-boiled eggs, halved or quartered
4 slices of bacon cooked until crisp and chopped do not use
8 peppadew pickled peppers (Peppadew – a brand name of sweet piquanté peppers: look in the olive bar of your supermarket or on the shelves for jarred peppers)

Place some of the lettuce on a plate as a bed for the remainder.
Artfully place the remaining ingredients and serve with the dressing on the side. For 4 servings

Crab Louie from food & wine

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DRESSING
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

SALAD
3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Fully Grilled Caesar Salad from food 52

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1 1/2 tablespoon extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Juice of 1 large lemon
1 to 2 cloves pressed garlic
1/3 cup fresh grated Parmesan
Generous amounts of salt and pepper
1 large (or 2 small to medium) romaine heart
1/2 baguette, halved lengthwise

For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.

Heat barbecue to medium to medium-high heat.

Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.

Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.

Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing. Serves 2 for a meal, 4 to 6 for a side

Black Bean & Corn Salsa from Hellmann’s

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  • 1/4 cup Hellmann’s mayo
  • 2 Tbsp. lime juice
  • 1/2 tsp. ground cumin
  • 1 can (19 oz.) black beans, rinsed and drained
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 cup grape tomatoes [or cherry tomatoes]
  • 1/2 cup chopped red onion
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped jalapeno pepper (optional)

  1. Combine Hellmann’s mayo, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

Classic Macaroni Salad from Hellmann’s

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  • 8 ounces elbow macaroni (about 1-3/4 cups)
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1 Tbsp. Hellmann’s® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.