Holy Grail Search...update

[bearridge]

Fellas,

I aint give up on my quest. Lance did. Now he jest buys Wishbone. :?

Holy Grail Italian Dressin'

2 tblsp Zatarains (level)
2 big cloves of garlic (smashed)...more if ya want
2 tblsp salt....try Kosher
1 tblsp celery salt (level)
3/4 cup of water
2 cups red wine vinegar (Heinz Gourmet Red Wine and Heinz Gourmet Salad are swell)
1/4 tsp black pepper
1/4 tsp white pepper (heaping)

Put everthing cept the vinegar in the pot. Bring ta a boil. Simmer fer a spell. Turn the heat off 'n see what Swampy iz up ta. Add red wine vinegar....cools it down.

Pour it inta a empty bottle.

Keep it in the ice box. When I want a salad, I shake 'n pour, then I add some olive oil. Jarvis passed out....it wuz soooooooooo good.

There may be more stuff that ya kin add (like real Parmesean cheese) than I kin shake a stick at, but it aint no point in makin' anything like the recipe sez.....ever time.

If ya like fresh basil....add some. If ya like fresh dill....add some. If ya like rosemary....well, buy the Wishbone. :mrgreen:

Oh...back off the Zatarains if spicy aint yer main goal.

regards
bearridge
bodine culinary institute

A census taker once tried to test me. I ate his liver with some fava beans and a nice Chianti. Hannibal Lector

 

[bearridge]

Holy Grail Italian Dressin'

2 tblsp Zatarains (level)
1 tblsp store bought chopped garlic
2 tblsp salt....try Kosher
1 tblsp celery salt (level)
1/2 cup of water
2 1/2 cups good red wine vinegar
1/4 tsp black pepper
1/4 tsp white pepper (heaping)

I cut back on the water 'n added a bit more vinegar. This iz barely enuff water ta boil the dry stuff.....so ya gotta watch it. Then add some of the vinegar 'n let it simmer a bit before ya add the rest 'n then let it cool down on the stove.

This iz mitey dang close ta the grail. Mitey fine on a salad. Mix some of this with some olive oil on a plate 'n dip yer hard bread in it 'er rub it on yer bone in ribeye before it hits the grill. Keep an eye on Jarvis. :wink:

 

[Ozark]

I'ma likekin this channel, but gotta think about my fingers before I go ta typin.

 

[bearridge]

Beats the snot outta tv dont it? I have not felt the call ta mess with this last recipe. I may stop now.....kinda like that time Forrest give up runnin'.

Buy the 73 oz. jar of Zatarains, cuz I come up with a new quest.....a never endin' one.

When I go over ta my Mom's, I grab two empty shakers (dont wash out the garlic powder 'er whatever wuz in 'em), fill 'em 1/3 fulla Zatarains 'n then see what all she haz in the spice cabinet that she dont care fer. I mix it 50/50 with the Zatarains jest ta see how it does. If okay, I leave it alone....fer a while. If it needs somethin' else, I pilfer round ta see what else she haz. Near bout everbody haz some seasonin' they dont care that much fer.....like "Poultry Seasoning". This puts it all ta good use.

Dont add garlic salt, celery salt 'er any other salty seasonin'. Zatarains haz enuff salt. Garlic powder, black 'n white pepper 'n Rendevous Rib Dry Rub go good with Zatarains. Tony C's Greek Seasonin' iz good too, but it iz a mite salty.

If everbody would git a big jar of Zatarains, no tellin' how many good mixes we mite come up with. Lemon-pepper like will be a good one. I always use it straight on fish sticks......man oh man......Jarvis passed out. :wink:

regards
bearridge
bodine culinary institute

A census taker once tried to test me. I ate his liver with some fava beans and a nice Chianti. Hannibal Lector