« A Bookworm in Manila |
| Dal, beans, lentils (Recipe: Punjab five jewels) »
This post has been updated. Please follow this link to the updated post, Bottled salad dressing (Recipe: hot roasted vegetables with couscous).
You can see the comments left on the original post below.
Posted by Lydia (The Perfect Pantry) at 10:19:00 AM
in Main dishes, Refrigerator, Vegetables, Vegetarian
April 15, 2007 at 12:04 PM
That does sound good - and all of those lovely salad dressings.
When we lived in the U.S. I always used them for marinades as well. I actually saw 2, count'em, 2 bottles of 'salad cream' in the supermarket the other day.
Sometime I'll make a list of the differences in 'pantry staples', but the two I miss the most are salad dressings and dill pickles!
For a crowd you could use the shrimp AND chicken and have a couscous-paella!
April 15, 2007 at 04:46 PM
I'm buying a bottle of Newmans tomorrow. I'm not sure what varieties we get here, but I can remember seeing his face on a bottle!
April 15, 2007 at 05:56 PM
I use Newman's Own dressing as a marinade too! I first learned about using it in a recipe for a chicken marinade that combined Newman's Olive Oil and Vinegar dressing and a packet (dry powder) of Zesty Italian dressing mix. It's really quite delicious, especially for people who want something that tastes good but who don't like to fuss around with their food.
I've heard other people talk about Annie's Green Goddess dressing, but I haven't tried any of her products.
April 15, 2007 at 06:21 PM
I admit I am not big on salad so there is no bottle salad dressing in my pantry unless I have a party on. I think we have the Newmans range here, too. I will give it a try next time.
April 15, 2007 at 08:42 PM
Mr Newman does reside in my fridge as well and my favorite at the moment is the ginger sesame something or other and I use is on a lot on things yes including marinade.
April 15, 2007 at 10:12 PM
Katie, wouldn't it be fun to compare pantry staples? Sometimes the same thing but different names, and other times completely different stuff. I've done the shrimp and chicken version sometimes -- especially when I find a bit of each stashed away in the freezer.
Kelly-Jane, I confess that there's more than one Paul Newman in my fridge. He's so darned cute!
Kalyn, that chicken marinade sounds great. Annie's is an easy-to-find product line here on the east coast.
Anh, I'm guessing there is something similar to salad dressing in your market that would work for this recipe. I like the Newman's Own because it's all natural.
Doodles, that ginger sesame flavor is great. I've used it to marinate shrimp and fish.
April 15, 2007 at 10:24 PM
My husband uses Newmans Raspberry dressing for his ribs and I long ago learned the values of a good stash of dressings for marinades.
The Italian market in my town has some house dressings that are wonderful.
April 16, 2007 at 12:29 AM
Lydia, I love your roasted veggies accomplanied with the couscous. It sounds utterly tasty & healthy.
Indeed, already prepared salad dressings are life saviours ;)
April 16, 2007 at 07:01 AM
you have a great collectiono of salad dressing!
My salad dressing is only for marinating meat (as I don't eat salad), yes, the job is a breeze :D
Patricia Scarpin |
April 16, 2007 at 08:43 AM
You are like the 007, my dear - what a great strategy to make marinating easier and faster!
April 16, 2007 at 08:45 AM
I usually go with the home made xvoo/red wine or balsamic vinegar jig...but this recipe sounds great, and, it must make a nice creamy sauce without all the efforts of having to do it! I'll surley give it a try!
April 16, 2007 at 11:39 AM
my wife teasingly calls me a 'salad snob' because i prefer to make my dressings from scratch but we always have a bottle of italian in the fridge - it's perfect for marinating chicken for the grill and an essential part of her killer cole slaw.
April 16, 2007 at 01:10 PM
Mimi, raspberry and ribs sounds like an amazing combo. What time is dinner???
Valentina, this dish is beautiful for everyday or for entertaining. And nobody ever guesses how humble the origins of the "sauce".
Gattina, it's great that good-quality bottled dressing is getting easier to find now.
Patricia, this kind of marinating is almost too easy. I don't have much of a sweet tooth, so I don't use these for salad, but for marinating they are perfect.
Pam, this recipe will work with your homemade marinade, too!
Shawn, welcome to The Perfect Pantry. I love to serve this dish to people who are great cooks, because they never guess what's in it. (although now you know, so I guess I won't be serving it to you!)
April 16, 2007 at 05:04 PM
I don't keep bottled Italian around, but I do keep the packet kind (you know, the wishbone shaker kind...) for marinades. I also ALWAYS have at least two different varieties of ranch in the fridge. Mostly because I've never seen the recipe to make it myself. (lazy, I know)
April 16, 2007 at 07:51 PM
Lydia how come you need to marinade the protein from the veggies separately. Is it just because of the time in the dressing? Definitely gutsy, but delicious.
April 16, 2007 at 08:12 PM
I'm a life-long vegetarian. There's usually a few bottles of salad dressing in my fridge but the one that always gets used for stir fries, adding zest to wraps, in sandwiches, etc is Kraft Signature Sundried Tomato & Oregano. I just can't get enough of the stuff. I tried other brands and would prefer an organic version but this is the product that hits the spot for me.
April 16, 2007 at 08:33 PM
Jerry, I'll find a ranch dressing recipe for you. Buttermilk is the foundation (and you can use powdered buttermilk), plus mayo, sugar, herbs....
Callipygia, I marinate meats and fish in the refrigerator (to prevent growth of bacteria), and veggies at room temperature, so I keep them separate until it's time to cook.
Leon, welcome to The Perfect Pantry. I'm not familiar with the Kraft dressing you mentioned, but I'll see if I can find it. The sundried tomato must be a lovely companion to all kinds of veggies.
T.W. Barritt |
April 16, 2007 at 08:38 PM
The chef's secret ingredient, indeed! During barbecue season, I always use bottled dressing as an easy marinade before tossing flank steak on the grill. It always tastes great and everyone wants to know your secret!
April 17, 2007 at 07:14 AM
TW, I'm delighted to find so many people who have the same secret ingredient as I do. Guess the cat's out of the bag now.
April 18, 2007 at 11:42 AM
I'm delighted too - to hear of other's secret stash! We are dressing snobs in my house - my older sister has made a version of a Julia dressing for more than 30 years. We all defer to her and always ask her to make up a batch when she visits for a meal. But my younger sister secretly keeps Newmans on her shelf and adds various things to it when mixing.
I buy all sorts of locally made vinegars and dressings that I use for my greens or marinating whatever.
And honestly what is better than a bit of yummie EVOO (see Lydia's previous posting!) with shallots, onions, garlic, and herbs from the garden.
The cat has definitely left the area!
April 19, 2007 at 06:59 AM
Link, for salad, there's nothing better than great EVOO and herbs from the garden. But for marinade, there's nothing faster than salad dressing -- it's just sooooo easy!
This is only a preview. Your comment has not yet been posted.
The letters and numbers you entered did not match the image. Please try again.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Comments are moderated, and will not appear until the author has approved them.
If you have a TypeKey or TypePad account, please
You are currently signed in as
(URLs automatically linked.)
(Name is required. Email address will not be displayed with the comment.)
Name is required to post a comment
Please enter a valid email address
Get free updates in your favorite RSS/feed reader
Eat Your Vegetables: Bold Recipes for the Single Cook
Nom Nom Paleo: Food for Humans
Rhode Island Recipes: Creative, healthy cooking with iconic local foods
The Silver Palate Cookbook
The Ultimate Panini Press Cookbook: More Than 200 Perfect-Every-Time Recipes for Making Panini - and Lots of Other Things - on Your Panini Press or Other Countertop Grill