My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 25, 2010

Tangy Lime Dressing

Did you see the word "tangy" in the name of this recipe? I like "tangy", you might not like as much "tangy" as I do. You can cut back on the lime juice or increase the cream. Do not add salt until you have added all ingredients and had a taste. There is lots of salt going on in here without additional in my opinion.

Tangy Lime Dressing
about 1 cup
print recipe

1/2 garlic clove, minced
1/4 teaspoon dried fines herbes (in the spice section at the grocery)
1 teaspoon minced fresh parsley
1 1/2 teaspoons minced fresh cilantro, or more
1/3 cup buttermilk
1 1/2 tablespoon fresh lime juice
1/3 cup best quality mayonnaise
3 tablesspoon (or more) of heavy cream
1 tablespoon finely grated Parmigiano Reggiano cheese
Salt and pfreshly ground black pepper, to taste

Place the garlic, fines herbes, parsley, and cilantro into a miniature food processor and blend until bulverized, less than a minute. In a medium-size bowl, whisk together the buttermilk with the lime juice and mayonnaise until well combined and smooth. Whisk in the garlic-spice mixture, the cream, and the cheese, blending until smooth. Taste carefully and add more cream if the dressing seems too tangy. Add salt carefully, as the mayo and cheese are already salty. Grind in some pepper and taste again. Use immediately.

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