Archive for Dressings

Pineapple BBQ Sauce

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This sweet and tangy sauce is perfect with pulled pork. Try it on my Hawaiian Pulled Pork. I think you’ll like it. 🙂

Pineapple BBQ Sauce

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Ingredients:

  • 3/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/2 cup ketchup (you can also use chili sauce)
  • 1/4 cup plus 1 tablespoon dark brown sugar
  • 1/2 teaspoon ground ginger
  • 1 tablespoon chopped garlic
  • Pinch of ground black pepper
  • 1/4 cup pineapple juice mixed with 1 tablespoon corn starch

Directions:

1.  Place all of the ingredients into a small sauce pan, EXCEPT FOR the pineapple juice-corn starch mixture.  Bring the mixture to a boil.

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2.  Whisk in the pineapple juice-corn starch mixture.  Cook for a minute or two, just until the sauce thickens.

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Serve with my Hawaiian Pulled Pork and ENJOY!

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Japanese Salad Dressing

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There is a sushi restaurant I frequent that serves a creamy white salad dressing with their salads that I just love.  It’s sweet, savory, and slightly tangy, and has a definite sesame flavor that makes this dressing stand out.

This is my version of that dressing.  It’s quick and easy to prepare; you can mix some up in just a few short minutes.  My recipe below makes enough dressing for several servings.  Keep it refrigerated and it can last for about a week.  In addition to tossing salad greens with this dressing, it’s perfect for a Japanese-style cole slaw; just drizzle it over finely shredded cabbage leaves and carrots and you’ll have a delicious and uniquely tasting cole slaw.

I use Kewpie mayonnaise instead of regular mayonnaise because it’s a little sweeter and richer.  You can find kewpie mayo at most Japanese or Asian markets.  However, be forewarned — kewpie mayo contains monosodium glutamate.  If you’re allergic to MSG, use regular mayo when you make this.

If you can interchange the types of mayo, why use kewpie, you may be wondering?  Well,  kewpie is creamier and slightly yellower than mayo brands like Best Foods or Hellman’s. That’s because kewpie mayo is made using only egg yolks — Hellman’s or Best Foods uses whole eggs.  Kewpie is also made with different types of vinegar, whereas the other regular mayo brands use lemon juice.

Give my recipe a try.  I think you’ll like it. 🙂

Japanese Salad Dressing

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Ingredients:

  • 1 cup kewpie mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped garlic
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin seasoning
  • 1/2 teaspoon sea salt
  • 3 tablespoons sugar
  • Pinch of black pepper

Optional Ingredients:

  • 1 tablespoon grated onion
  • 1 teaspoon grated ginger root

Directions:

Mix all of the ingredients together until creamy.  Serve over salad greens or shredded cabbage.  Refrigerate any unused dressing.

Enjoy!

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Posted in Dressings, ETHNIC, Japanese, SAUCES & SEASONINGS

Lemon Balsamic Salad Dressing

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This recipe was first published with my recipe for Herb Crusted Salmon (find my recipe here).  Drizzle it over your favorite greens and serve with your favorite meal.  You can also use this as a basting sauce/marinade for fish and chicken. 

Enjoy!

Lemon Balsamic Salad Dressing

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Ingredients:

  • The juice of 1/2 a lemon
  • 4 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • Freshly ground pepper, to taste

Other Ingredients:

  • 8 cups mixed salad greens
  • 1 red onion, thinly sliced, optional

 Directions:

1.  In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, garlic, salt and pepper.  I use a salad dressing mixing container I bought from Pampered Chef (it has a pour-spout, and the lid has a built-in whisk; you can make, serve, and store your dressing in one container).

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2.  Toss the mixed greens and sliced onion together.  Drizzle with lemon balsamic salad dressing.

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ENJOY!

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Herb Crusted Salmon with Wild Rice and Lemon Balsamic Salad

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With the Lenten season upon us, I’m looking for opportunities to cook my favorite seafood different ways.  One of my favorite types of seafood is salmon.

This is a very simple meal that’s healthy and delicious.  I know it’s expensive (unless you’re a fisherman/woman and catch the salmon yourself), but if you can, use wild caught versus farm raised salmon.  Without coming off sounding like a nutrition-nazi, suffice it to say that some (not all) farm-raised fish are grown and raised commercially in tanks or controlled pens.  Due to the compact farming environment, these fish tend to have more artificial dyes, antibiotics, toxins and MORE FAT than compared to the wild-caught varieties.

Okay, I’ll get off my soap box now.  But seriously, like my daughter said, you can’t put a price on your health, can you?

Serve the salmon with Wild Rice and a side salad with my delicious Lemon Balsamic Dressing and you’ve got yourself a delicious and healthy meal. (Click here for my Wild Rice recipe, and here for my Lemon Balsamic Salad Dressing recipe.)

Give my recipes a try.  I think you’ll like them. 🙂

Herb Crusted Salmon with Wild Rice and a Side Salad with Lemon Balsamic Salad Dressing

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Ingredients:

  • 3-4 pounds wild caught salmon, cut into filets (about 7 or 8 filets)
  • 4 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 4 tablespoons tahini
  • 1 teaspoon salt
  • 4 tablespoons coconut flour
  • 6 tablespoons dried parsley (or use fresh)
  • Freshly ground pepper, to taste

 

 Directions:

1.  Line a baking sheet with parchment paper.  Place the salmon filets on top of the parchment paper.

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2.  Mix the olive oil, garlic and tahini together.  Rub the mixture all over the top of the salmon.

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3.  In a small bowl, mix together the salt, coconut flour, dried parsley and black pepper.  Sprinkle the mixture over each salmon filet.  Use your hand or the back of a spoon to press it into the tahini mixture.

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4.  Bake at 450 degrees for 10-12 minutes.

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5.  When the salmon is done, serve with Steamed Wild Rice and a side salad (about 1 cup of mixed greens and sliced onion) drizzled with Lemon Balsamic Salad Dressing.

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ENJOY!

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Posted in Dressings, SAUCES & SEASONINGS, SEAFOOD, SIDES
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