Hot Chinese Mustard

Developed March, 2016.

1 T dry yellow mustard powder
1 t water
1/4 t rice vinegar
1/8 t salt
1/2 t vegetable oil

Stir together mustard powder and water until well combined. After five minutes, stir in the salt and vinegar. Stir in the vegetable oil vigorously until the oil is absorbed. Store covered in the cold. Use sparingly, it’s hot.

Ranch Dressing

Recorded December 8, 2015. This recipe represents the simple one first used at a dude ranch outside Santa Barbara, California. Guests loved it. In time, the operators made it available commercially.

1/2 c (125 g) buttermilk
1/2 c (125 g) mayonnaise
1/4 t (2 ml) ground black pepper
1/4 t (2 ml) celery seed
1/4 t (2 ml) salt
1/8 t (1 ml) granulated garlic
1/8 t (1 ml) onion powder
fat pinch of dry thyme

Add the first two ingredients by weight or volume into a clean container with a tight-fitting lid. Add the others, by volume. Mix well. Hold for an hour before using to let flavors mature. Yields one cup. Easily doubled. Store cold.

Ingredient: Reuben Sandwich Dressing

Developed January, 2015. The 'correct' dressing for a Reuben sandwich (a grilled sandwich of corned beef, Swiss cheese, and sauerkraut on deli rye) has many definitions and designations. 'Russian' dressing and 'Thousand Island' dressing are widely cited, but rarely defined. Here is a picquant dressing that nicely complements The Reuben's flavorsome ingredients.

1/2 c (112 g) mayonnaise
1/4 c (60 g) ketchup
1/4 c (60 g) hot mustard (English or Dijon)
2 T (30 g) prepared horseradish, drained
2 t (10 g) Worcestershire sauce
1 t (5 g) lemon juice
1/4 c (60 ml) dry minced onion
1/2 t (3 g) salt

Add ingredients to a small bowl and mix thoroughly. Cover with plastic wrap and set aside to mature for at least an hour. Refrigerate unused portion in tightly closed container. Yields about 12 ounces of dressing.

Roast Chicken with Easy Stuffing

Roast Young Chicken

Prepared November 28, 2011. Every cook should know how to  roast a chicken. Here's one way that works beautifully.

1 3-1/2 to 4 lb young chicken
1 pkg Stove Top™ Chicken Flavor dressing, prepared according to package directions
1 T general purpose dry rub
vegetable oil

Preheat oven to 425 degrees F (218 C). Prepare the chicken by rinsing under cold water, removing visible fat, and drying with paper towels inside and out. Season the cavity with dry rub liberally and fill with dressing, setting aside any extra. Truss the drumsticks with cotton twine and close the cavity with twine and skewers. Tuck the wings under. Prick the skin all over the fat on the breast, wings, and thighs with a sharp skewer. Rub vegetable oil over the skin and season liberally with dry rub. Set the bird on a V-rack in shallow dark roasting pan and place in the middle of preheated oven. Roast undisturbed for 1 hour. Check temperature of thickest part of thigh with a thermometer. When temperature reaches 165 degrees F (74 C) remove from oven and tent loosely with aluminum foil. Let rest 15 minutes and carve into serving pieces. Deglaze roasting pan with a little wine or stock and serve, after defatting, on the side. O-T-C salad makes a nice side dish.

Vinaigrette (for Sub Sandwiches)

Recorded June 14, 2008. Meant to emulate Dominick's hot sub sandwich dressing.

2 T (30 g) apple cider vinegar
2 T (30 g) red wine vinegar
1/2 t (3 g) Dijon mustard
1/2 t (3 g) mayonnaise
1 t salt
1/2 t ground black pepper
1/2 t garlic powder
1 t dry mixed Italian herbs 

3/4 c (160 g) vegetable oil

Add all ingredients except oil to a squeeze bottle and shake to dissolve. Add the oil. Shake vigorously to disperse oil. Squirt generously onto sandwich before slicing.

Easy 'O-T-C' Dressing

Adaptation of marinade used for onion-tomato-cucumber salad. Recorded November 2, 2010.

apple cider vinegar
water
1 t Dijon mustard
1 t mayonnaise
2 t salt
1 t sugar
1 t ground black pepper
1 t dry parsley flakes
vegetable oil

Follow the markings on a Good Seasons™ salad dressing bottle with a tight-fitting cap. Add vinegar to the “V” mark, and water to the “W” mark. Add mustard and mayonnaise, and shake well. When dispersed, add the dry ingredients, shake until dispersed  and let stand 10 minutes. Add oil to the “O” mark. Shake vigorously for 1 to 2 minutes to combine oil and vinegar. Store covered at room temperature. Shake well before each use. Makes about 8 oz.
Variations: Use as a cole slaw dressing, or as a marinade for chicken breast or pork chops.