Saturday, July 23, 2011


Done with the Hanukkah chapter, and I'm pretty happy with it. Hope to wrap up July 4th Chapter in the next few days . Testing summer salad-as-a-meal recipes. Grilled Steak and Veggies Summer Nicoise Salad, has potential- needs to be expanded and the garlic grilled pitas need to be served immediately for it's full effect. Note: Include grilled corn in next version.
Hub's sis and fam arrived today from Israel . More captive Tastebuds- yippee! Perfect crowd to test out cherry cola ice pops. Tonight's Bibimbop was hopeful. I seared tuna in a crust of sesame seeds, cracked pepper and a little salt, made some gochuchang which is a spicy Korean pepper paste which is mixed into the jasmine rice that the seared tuna, matchstick carrots, snow peas, and bean sprouts rest colorfully atop. I also brewed up some spicy sweet soy sauce which is the dressing for this filling yet light summer salad. On the whole very delicious- except I might suggest serving the gochuchang on the side for the benefit of milder palates.
The Blue Cheese dressing that I shook up last night was also noteworthy. I plan on serving it over a wedge of iceberg lettuce garnished with cherry tomato halves. A nice side to the simple tuna sandwiches I plan on serving tomorrow night for dinner. Might make a salad pizza for Thursday Pizza Night (TPN). I'll report back from the tastebud set.

Blue Cheese Dressing

1/2 c. sour cream
1/2 c. buttermilk
3 tbsp. mayonnaise
1 tbsp. minced red onion or shallot
1 tsp. worcestershire sauce
2 tsp. garlic powder
pinch of sugar
salt and pepper
1/2 c. blue cheese crumbles

Mix up all ingredients in a large jar.

1 comment:

Apples and Butter said...

Sometimes I crave a good iceberg wedge salad and nothing in the world will satisfy aside from the real thing. Also, you're making bibimbap at home? You are a rockstar my friend!