Canadian Club Dressing

I love old, forgotten recipes. Canadian Club (Salad) Dressing is an excellent example. A brief netsearch for Canadian Club Dressing shows NONE extant.


5 ozs. white wine vinegar (4% strength) - or stronger % if you prefer.
9 ozs. vegetable oil
1 3/4 fl. ozs. lemon juice
14 fl. ozs. chile sauce (this is a sauce like ketchup, NOT Mexican hot sauce)
1 rounded tsp. white pepper, fine grind
1 rounded tsp. mustard powder
1/2 red bell pepper, cored, peeled somewhat and minced (1/8")



Mix the oil and vinegar and mustard and pepper to make a French dressing, and when well mixed add the other ingredients.


Should separation occur, the ingredients should be well mixed before using.


Refrigerate.


from:
http://babel.hathitrust.org/cgi/pt?id=mdp.39015021223451;page=root;view=image;size=100;seq=660;num=648

Quesadillas de Maiz y Flor de Calabaza

I was shopping at my local ethnic market on Thursday, May 20th and saw some squash flower blossoms. Without hesitation I grabbed a bunch. I first learned of this Quesadilla de Flor de Calabaza from Tacos, D.F. and Clara Trujillo. I've posted about her Pambazos before at this weblog. When I saw the flowers, I could not help but think of her and the Quesadillas she offered for $2.00.


I don't know the classical Mexican recipe in my head, so when I returned home, netsearching showed the missing ingredient was epazote and I didn't have the right cheese, although that proved to be inconsequential as my recipe below will show.


After purchasing the flowers I was off to another market and bought 3 packages of mixed Colby and Monterrey Jack cheese in the snack package size. Those measure about 3/8 inch by 3 inches. Maybe 1 ounce per package.

Recipe:


3 ounces Monterey Jack and Colby cheese
2 ounces Gorgonzola, shredded with two forks
2 ounces Parmesan
3 ounces onion, sliced
2 cloves garlic
10 corn tortillas (Guerrero: Cortinas)
2 oz. olive oil


Break up the Gorgonzola with two forks. Add the powdered Parmesan. Mix well. Reserve. Heat a saute skillet and a tortilla skillet. When the saute pan is hot, add olive oil and fry the onion until limp, but not browned. Or until browned. Add the garlic after the 2nd minute of frying the onions. I was too hungry to wait. Add the cheese into the flowers while the onion is cooking. Remove the onion to a bowl or plate. Add more olive oil, allow it to heat a minute. Add the stuffed flowers, saute them a minute and, using tongs, turn them over. Meanwhile heat the tortillas. Add a bit of onion to each tortilla, then add the mixed Gorgonzola & Parmesan cheeses. Using the tongs, place one or two flowers on each tortilla. Cover with the other tortilla. Heat another minute, turn over with a spatula and heat 30 seconds. Remove to a serving plate.

Homemade Blue Cheese Dressing for Buffalo Wings

Homemade Blue Cheese Dressing for Buffalo Wings

Yield: 20 servings
Cooking time: 2 hours (melding flavors in the 'frig)
Preparation time: 12 minutes
Category: Condiment
Cuisine: French

Ingredients
* 1/2 lb Roquefort, Gorgonzola or Blue cheese
* 8 ozs. Mayonnaise
* 4 ozs. Buttermilk
* 2 ozs. Malt Vinegar
* 1 ozs Fresh Lemon Juice
* 1 Pinch salt
* 1 tbs Sugar
* 1/2 tsp Worcestershire sauce
* 3 cloves garlic finely minced
* 1/8 large onion, juiced
* 2 tbs. parsley, minced
* 2 oz. vinegar, white wine - use one vinegar or the other, wine vinegar is optional here

Instructions

In a 1 quart bowl, crumble the cheese with two forks. Add all the remaining ingredients. Beat the mixture by hand until well blended and smooth. Refrigerate 1-2 hours. Taste for salt. The blue cheese should have plenty, however.

This recipe makes about 24 ounces. It will keep in the frig, due to the vinegar.

Notes

Do not break up the cheese too much if you are using this as a salad dressing, instead of the Buffalo Wings palative.

Add more cheese to adjust the sharpness of the flavor.