Travel Eats

Entries in salad dressing (1)


Tools of the Trade

My big outlay in Las Vegas was not at the craps table.  It was this Shun 8" chef knife.  Now that I own this incredible tool, I don't know why I waited so long.  I promise to wash and dry it immediately and return it to its case after each use. 

In case you are wondering, this is what a dozen grapefruit sliced into supremes looks like...This knife makes kitchen scut-work a delight.  Made me not think twice about buying another 15 lb. bag of Texas grapefruit (the $4.98 price tag helped too).

 I am also not above using a super low-tech method to mix salad dressing.  No blender to clean, and instant storage...

Tahini Yogurt Dressing

1/4 cup tahini

3 scallions, white and green parts sliced thinly (and joyfully if you own a new chef knife)

1/4 cup Greek yogurt

1/4 cup lime juice

2 TBS rice wine vinegar

2 TBS neutral salad oil

salt/pepper to taste

Shake it like a Polaroid picture.  I tossed with spinach, roasted butternut squash (roasted with curry powder/Chinese 5 spice), chopped cilantro and dried cherries.  We also had some jerk chicken.  A good friend brought a package of jerk seasoning back from Jamaica--polluting her suitcase with its pungent aroma, she knew I would love it.

I applied the seasoning to bone-in chicken breasts and refrigerated for 6 hours, then baked in oven at 375F until done (~40 min).  Spicy and delicious.

Then I felt like a jerk for accidently leaving two breasts out overnight--grrrr!  Luckily the $1/lb chicken special is ongoing at HEB this week, and Jana brought me the Costco bag of seasoning.