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Joined: Nov 2003
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Campfire Kahuna
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Most folks buy theirs at the grocery store. It's so easy to make a much better dressing at home. Most of y'all have the ingredients already on hand. Here are two of the dressings I make for my wife. She loves salads, and really likes these.
Quote
Creamy Italian Dressing

1 cup Hellmann's Olive Oil Mayonnaise
3 Tbls Half & Half
3 Tbls White Wine Vinegar
1 Tbls EVOO
3 Tsp Sam's Herb mix, or a good quality Italian seasoning mix
1/2 Tsp Garlic Powder
1/2 Tsp Kosher Salt
1/2 Tsp fresh ground Black pepper (mortar and pestle works best)

Place in shaker jar, and shake until thoroughly mixed. Store refrigerated.


Quote
Vinaigrette Dressing
1 cup EVOO
1/2 cup Raspberry Balsamic Vinegar
Tablespoon, or to taste, Dijon Mustard
1/4 tsp Kosher salt
1/4 tsp fresh cracked black pepper (using a mortar and pestle works best)
1/2 tsp Sam's Herb mix, or a good brand of Italian seasoning

place all ingredients in a shaker jar, and shake until thoroughly mixed. This does not have to be refrigerated.




Sam......

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Gonna try that Creamy Italian, Sam. Love that stuff and always ask if they have it at any Italian restaurant meal.


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Thanks - want to give them a try.


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Those recipes look good!

We eat big salads a couple nights a week at my house with a side of meat off the grill. My standard dressing is a 40/60 mix of good olive oil and white balsamic vinegar. It's tart, and really good when there is fruit mixed in the salad.


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The creamy Italian sounds GOOD! Gonna have to give it a try!

Just found Olive Garden creamy Italian in a local market and have been eating the heck out of it.

Creamy Italian is our favorite.

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Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.


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Campfire Kahuna
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best oil/vinegar ratio I have found is two to one. Emulsifies quickly, stays mixed.


Sam......

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Originally Posted by EdM
Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.


That's because you're one of them Eye-Talians, Ed. smile


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Originally Posted by EdM
Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.


That's because you're one of them Eye-Talians, Ed. smile
Originally Posted by Mannlicher
best oil/vinegar ratio I have found is two to one. Emulsifies quickly, stays mixed.


2 to 1 is classic, and never a bad option. I happen to know a family of outstanding cooks that can throw a 2 to 1 classic salad together in any size that is always perfect. There are other ways, if you know what you're doing and how to cast flavors.
Sam happens to be one of those leprechauns. smile


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Campfire Kahuna
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Leprechauns? I'm only 1/4 Irish. lol


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Sam, made the creamy Italian last night. Added a little chopped parsley and cilantro, juice of 1/4 lime. Just seemed right for summer.


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Originally Posted by EdM
Look good Sam. The only dressing I use is non-extra virgin olive oil, red wine vinegar, salt and pepper. I always throw either Feta or Parmesan on my salads too.


Except for using EVOO, the same for me. My winter garden is a plethora of different varieties of lettuce. We graze on fresh salads through the spring.
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I'm guessing Sam's herb mix is proprietary?


Those look good though I'm another skipping the EVOO.

I like a Ranch dressing sometimes:

3/4 cp buttermilk

1-2 tblsp mayo

ground/chopped herbs—I like tarragon and chives, dill and parsley are standards

minced garlic small clove

½ tsp balsalmic vinegar

Salt and pepper to taste

Optional: a spoonful of mustard or a shake of hotsauce

Mix it everything together. Taste and adjust. Keeps well in the fridge.

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Campfire Kahuna
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the herb mix is no secret. I have posted it here several times. This is the 1992 version. Proportions remain much the same, but brands vary.
Quote
Sam’s Herb Mix
June, 1992

.62 Oz bottle McCormick Basil
.75 Oz bottle McCormick Oregan0

.25 Oz bottle Badia Marjoram
.50 Oz Badia Thyme

.85 Oz bottle Spice Island Rosemary

Process the rosemary in the food processor until it breaks down, mix well with the other spices


For a Ranch Dressing, I substitute Buttermilk for the half & half, and go up on the portion. I use Corn Oil instead of EVOO, and I change the herb component, using Dill, Parsely, and fresh shallots


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Thanks for the breakdown. I no nothing about marjoram.

You notice much difference between brands of herbs?

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Originally Posted by Ella

Thanks for the breakdown. I no nothing about marjoram.

You notice much difference between brands of herbs?

yes and no on the brand difference. Penzey is the best, but after the diatribe by their owner last year about Conservative White folks, I have not bought any more of theirs. The major grocery store brands are probably about the same in quality. Freshness is the key. Off brands, store brands, and bargains at TJ Maxx are to be avoided. They just don't sell fast enough to be fresh.
The Marjoram is important. The ones I use are based on many years of fooling around with herbs, both fresh and dry. The combination of flavors in my mix compliments a mostly Mediterranean palate.


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Thanks Sam, any good bleu cheese recipes?


FJB & FJT
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Campfire Kahuna
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Crumbled Bleu Cheese 1/4 cup or maybe
half & half or buttermilk 1/4 cup
vinegar 1/4 cup
mayo 3 Tbls
sour cream 3 Tbls
1/4 Tsp very fine chopped Dill Weed

shake it up. smile


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Thanks,
We have one that is similar but only has the mayo[no sour cream] and finely chopped onions[no dill].
It isn't one of my favs so I'll give this one a go.

At my favorite lil Bistro restaurant here has homemade BC and I swear I detect horseradish in it?


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yep, some folks actually put Horseradish or even wasabi in their Bleu Cheese Dressing .. Go figure. smile


Sam......

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