Pancit canton shrimp salad and potlucks

Sauteed green beans with shiitake mushrooms
and bacon. Two large loaves of artisan-style bread
are in the background.

This is one of those dishes that wasn't prepared with a recipe. Many of my dishes have their origin in the minute. I throw the dish together using ingredients in the fridge and cupboard. These dishes are those that I have prepared many times during my career. You could say that the recipe is embedded in my head.

For the second time in a week Debbie and I offered bread and a vegetable dish for a potluck. The first took place last week at a Thanksgiving gathering of a local church family. I prepared two loaves of no-knead bread and sauteed green beans with shiitake mushrooms and bacon. Three scraps of bread and a couple mushroom pieces were all that remained. One person asked me for the bread recipe after the meal.

Saturday we took pancit canton shrimp salad to a memorial service at the same church. For the second time, I offered a dish that was put together on the spur of the moment. The impromptu salad for the potluck, which followed the service, was inspired by my years of sevice in and of of the Philippines. I combined romaine lettuce, canton noodles, carrot sticks and baby shrimp. The salad was tossed with an Asian inspired vinaigrette. It fit in with the salad and sandwich theme for the potluck.

Pancit canton shrimp salad.

To prepare the salad, cooked 4 ounces canton noodles (called pancit canton or canton sticks) in chicken broth until al dente. (Follow the instructions on the package.) After draining and cooling, I cut one head of romaine lettuce and ran a large carrot through the mandoline using the smallest julienne setting. Eight ounces of cooked baby shrimp were thawed as well. Any number of vegetables could've been prepared at this point, including sliced radish or diakon, halved grape tomatoes and chopped cilantro.

The vinaigrette was prepared without measuring. Three cloves of finely minced garlic, tablespoon or two of cane vinegar, teaspoon or two of toyomansi (Filipino soy sauce with calamani), small spoonful of Dijon mustard, few drops of sesame oil and coarsely ground black pepper were whisked together in a bowl. I then streamed in canola oil while vigorously whisking to form a vinaigrette. While I can't tell you the ratio of vinegar to oil that I used, it was somewhere between 1:2 and 1:3. I enjoyed the garlicky sauce with its peppery bite.

To assemble the salad, I first tossed the shrimp in a couple tablespoons of the vinaigrette.While the shrimp marinated for a couple minutes, the lettuce, carrot and noodles were tossed together in a large bowl. The salad was tossed with the remaining vinaigrette, followed by shrimp. Serve cold.

Notes: Purchase Filipino products in any well-stocked Asianmarket. While Filipino soy sauce (toyo) adds a distinct flavor, any soy sauce can be used. Toyo has a mildly subtle flavor to it. Filipino cane vinegar is prepared from the juice of cane sugar (sukano ilocano). Calamansi is Filipino lime. Lemon or lime can be substituted for the calamansi in the Filipino soy sauce. I have yet to locate calamansi (fresh or bottled) in Northern California.

Pasta salad with golden cherry tomatoes & fresh mozzarella

Pasta salad with golden cherry tomatoes and fresh mozzarella twice graced our table during our recent camping trip to Upper Blue Lake in Eldorado National Forest. Early Friday morning, my sister and husband left camp to pick up his aunt. Shortly after their departure, his nephew and wife arrived for the weekend.

With three additional campers, we though a simple buffet lunch would be in order. The menu (pictured above) included a cheese and salami board, pasta salad, salsa ranchera with tortilla chips and clam dip with potato chips. The salsa and clam dip were prepared at home for the trip.

The seven campers only ate around half of the pasta salad. The prospect of taking leftovers home concerned me until I heard the five families in the campground had planned a potluck dinner that evening. I quickly threw the pasta salad in as our contribution, along with my secret barbecue sauce and leftover salsa.

My sister contributed campfire roasted tri-tip. Our neighboring campers contributed cowboy sushi roll, fresh abalone, fresh canteloupe and a big tossed salad, plus a few miscellaneous items. Some 20 campers devoured the food.

I mixed the ingredients for the pasta salad in my 10-inch Griswold cast iron skillet. To expedite preparation in camp, the pasta was precooked at home. I also pre-prepared the sherry vinaigrette with sherry vinegar, Dijon mustard, garlic, dried basil, salt, pepper and olive oil. 

Dishes like the pasta salad are often thrown together on the fly. You can substitute red cherry tomatoes or dice fresh tomatoes for the golden tomatoes in the recipe. If desired, add 8 to 12 ounces diced cooked chicken or cuded salami to the salad.

PASTA SALAD WITH GOLDEN CHERRY TOMATOES & FRESH MOZZARELLA

You my want to cut this recipe in half for a smaller family.

12 ounces penne regate
1 bunch green onions, thinly sliced
2 tablespoons fresh sliced basil
1/4 cup chopped fresh flat leaf parsley
1 (8 ounce) container fresh mozzarella cheese, drained and sliced in half
1 (10-1/2-ounce) container golden cherry tomatoes. sliced in half
1 (4-ounce) jar capers, drained and rinsed (optional)
3/4 to 1 cup vinaigrette or Italian salad dressing
Salt and ground black pepper, to taste.

AT HOME: Cook pasta according to package instructions. Cool under cold running water. Drain and place inside a 1-gallon zipper-lock bag. Prepare or purchase your favorite vinaigrette or Italian dressing. Store in refrigerator until you are ready to pack for the trip.

IN CAMP: Slice the green onions, parsley and basil. Place inside a large bowl. Drain mozzarella cheese. Slice each cheese ball in half. Slice tomatoes in half. Place cheese and tomatoes in bowl with the herbs. Drain and rinse capers. Place in bowl.

Lightly toss pasta, herbs, tomatoes, cheese and capers with the salad dressing. Season with salt and pepper to taste. Cover. Place in cooler until needed for the meal. Serves 8 to 10.

Basic French dressing

When I was in Navy cook's school in 1971, French dressing was the term for vinaigrette dressing. The 1963 edition of The Professional Chef says, "French dressing is a temporary emulsion of oil, acids (usually vinegar) and seasonings." It has since evolved to mean a catsup-based dressing, similar to the bottled dressing made by Kraft.

 

The 4th edition of Professional Cooking provides the same formula to young culinary arts students. The recipe is titled, "Basic French Dressing or Vinaigrette." Both cookbooks contain a number of variations to the basic recipe.

Lightly coat the salad leaves with vinaigrette, about two to three tablespoons dressing for pound of lettuce greens. Use just enough dressing to coat the salad without the dressing pooling in the bowl.

Here's the recipe from the 1963 cookbook:

BASIC FRENCH DRESSING

1/4 cup cider vinegar
3/4 teaspoon salt
1/4 teaspoon white pepper
3/4 cup salad oil

Dissolve seasonings in vinegar. Combine with oil and mix vigorously. Mix well at time of service.

Makes 1 cup.

I like to play with the basic vinegar to oil ratio. While a 1:3 ratio is traditional, I usually work with a 1:2 ratio. The addition of 1 tablespoon Dijon mustard and several finely minced garlic cloves add much more interest to the dressing. Trying different vinegars (sherry or balsamic, for instance) and oils (oil or any variety of nut oils), along with your favorite herb combination will make this a camp favorite. A touch of sugar or honey tempers the sharpness of the vinegar.

Here's one of my favorite vinaigrettes:

SWEET BALSAMIC VINAIGRETTE

1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 to 3/4 cup extra virgin olive oil

Whisk vinegar, honey, mustard, garlic, salt and pepper in a bowl until dissolved. While whisking, stream oil in until dissolved, stirring constantly. Adjust oil to taste.

Makes 1-1/4 cups tablespoons.

Vegetable barley salad

Over my tenure as the chef at the recovery house, I've looked for ways to introduce new foods into the diet of the residents. This often means bringing ideas to the table from beyond standard institutional fare. I enjoy showing the residents that there is more to life than casseroles, processed foods and canned vegetables.

Since I first introduced brown rice unannounced two years ago, healthy whole grains have replaced about 60 to 75 percent the processed grains. Most of the sandwich bread is made from whole wheat. And I buy whole grain pastas when possible.

While I prepare a barley soup on occasion for the lunch meal, barley has never played a big part in the menu. I recently purchased several one-pound bags at the market (my supplier only offers large quantities). I plan to offer a number a barley salads and side dishes to the residents over the coming months.

The residents enjoyed a barley salad with julienne strips of carrot and zucchini at lunch today. Barley salad is a simple salad combination that can be used to create any number of flavor combinations. Use the recipe as a starting point, exchanging ingredients and adjusting flavors to suit.

You can go in any direction that you desire. Nuts add crunch and boost the salad's nutritional appeal. And who doesn't enjoy the rustic goodness of feta, Gorgonzola or bleu cheeses? You create a salad that brings the best garden produce to the table when one of these cheeses are pared with garden fresh grape tomato halves and fresh basil..

Any variety of vegetables can stand in for the carrots or zucchini. Try julienne strips of fennel or sweet peppers (multiple colors, of course). Other options abound, like radishes, spinach or corn. Even fresh peas would liven the salad. Just use your favorite produce in roughly equal amounts as listed in the recipe.

The residents enjoyed the salad. I plan to add it to the growing list of salads at the home. They should see it every week or two. It may never be the same, as I often use salads to showcase the fresh produce I buy at the local farmer's market. Once the market opens for the season next month, I'll prepare vegetable barley salad often.

VEGETABLE BARLEY SALAD

I enjoy the barley salad on a bed of mixed salad greens with a extra drizzle of the vinaigrette. I prepared a vinaigrette with tomatoes and balsamic vinegar for the recipe today.

1 pound barley

4 cups water

1-1/2 teaspoons kosher salt

1 bunch green onions, chopped

2 pounds zucchini, julienne cut

1 pound 4 ounces carrots, julienne cut

1/2 cup chopped parsley

1 (4-ounce) jar capers, drained and rinsed

2 cups vinaigrette (prepare your favorite)

1Bring water to a boil in a saucepan. Add salt and barley; stir and cover tightly. Cook on low heat until barley is tender and all water is absorbed, about 40-50 minutes. Rinse under cold to cool barley; place in large bowl; refrigerate until ready to mix salad.

Mix vegetables and barley. Mix vinaigrette into barley and vegetable mixture. Adjust seasoning; refrigerate for 2 or more hours to blend flavors. Makes about 4 quarts. Serves 25 (1/2-cup) portions.

Low fat buttermilk ranch dressing

I introduced a low fat version of buttermilk ranch dressing to the residents at work last month. Even though I let news of the new recipe slipped out the week before, the changeover occurred little fan fair. I replaced the bottled ranch with my scratch prepared version just before the dinner meal.

This approach has worked in the past. Two years ago I introduced brown rice unannounced. The residents didn't miss white rice. I didn't hear the first comment until a week after the switch. The current residents accept brown rice as a standard menu offering.

The menu on January 24 was routine: baked chicken quarters (drumsticks and thighs), barley and brown rice pilaf, braised baby carrots and roll. It was the ideal meal to introduce the ranch dressing. Since I didn't offer a sauce or gravy this evening, it gave them the chance to dip their chicken in the dressing.

Of the 20 residents in the house, only three noticed the difference. The first comment came just as the last resident got her plate. "This looks different," she said. I held comment and smiled. Later, another said, "It's good."

My favorite comment came from a resident that smothered everything in ranch dressing. "You made this 'cause it's not from the big bucket," she said, pointing to the refrigerator. "It has green stuff in it. It's good!"

At that point, I knew that I had made a good decision.

LOW FAT BUTTERMILK RANCH DRESSING

So-called light mayonnaise and sour cream each contain around half the calories of the traditional condiments. Based on the nutrition labels of the products that I purchase, the dressing contains approximately 50 to 60 calories per serving. By comparison, the nutrition label on Hidden Valley Original Ranch Dressing has 140 calories per serving.

16 ounces low fat sour cream
16 ounces low fat mayonnaise
32 ounces low fat buttermilk
1/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh chives
2 teaspoons minced garlic
1 teaspoon fresh chopped dill weed
2 teaspoons lemon juice
1/4 teaspoon paprika
1-1/2 teaspoons kosher salt

Stir together sour cream, mayonnaise and buttermilk until combined. Stir in remaining ingredients. Adjust for seasoning and refrigerate.

Makes about 2-1/2 quarts. Serving based on 2-tablespoon portion.

Salad dressing change in direction

The residents at work love their ranch salad dressing. Next to hot pepper sauce sauce -- mainly Tapatio and Sriracha brands -- bottled ranch dressing has been the most popular condiment at the house. They ladle it on everything, regardless how the dish tastes. Even ketchup takes a backseat to ranch.

Resident attitudes toward ranch dressing mirrors the trend in America. Since 1992, ranch has been the most popular salad dressing flavor in the country. It's been called the "new ketchup." My daughters dip for everything in ranch, including French fries, chicken wings and pizza.

(A 2008 blog article by Houston Press writer Rob Walsh puts a Texas spin on the dressing. The buttermilk dressing was popular on ranch dining tables "long before Hidden Valley Ranch existed." Walsh reprints a 1937 recipe for "Buttermilk Dressing" that's very similar to my recipe.)

As I watch the ladies pour gobs of the dressing onto their plates, I wonder if they can taste the entree. Last year I watched one resident pour it all over chicken stir fry. It's interesting to note that stir fry was this resident's favorite meal. Several routinely pair Sriracha with ranch dressing.

Even though salad dressing doesn't drive a significant hole in my food budget, I felt it was time to transition the residents to healthier dressings. I only purchase 4 gallons of ranch, along with a gallon each of 1,000 island and Italian per month for 20 to 25 residents. My calculations tell me that I can prepare healthier (and tastier) versions for roughly the same cost.

Two issues drive the move to scratch prepared dressings -- flavor and fat content. While most residents find bottled ranch dressing acceptable, I personally dislike the flavor. And the mayonnaise in the formula contributes most of the 140 calories in each serving (2 tablespoons per the nutrition label).

I plan to tackle all the salad dressings at work, not just ranch. I can improve the flavor of the dressings while cutting fat content by 40 to 50 percent. Last month I purchased five Cambro salad dressing crocks. By devoting one day each week to dressing production, I will be able to rotate stocks and ensure freshness.

I began with development of low fat buttermilk ranch dressing in January. I find that it takes four to five quarts per week for 20 to 25 residents. I will post the recipe soon.

The introduction of the ranch dressing went well. Only three residents noticed the difference. My favorite comment of the evening went like this: "You made this 'cause it's not from the big bucket. It has green stuff in it. It's good!"

More to come ...

Balsamic potato salad with grape tomatoes

Often the best salads are those created at the last minute. I often buy produce because it looks good or appeals to me in some fashion. I figure that I'll find was to use it during the week.

That's what I did yesterday when I prepared a potato salad for dinner at my mother's house. My son and I contributed a pot of beans and the potato salad. She had returned after a three-month visit with my sister in Northern Virginia.

I had purchased a bag of red potatoes and a pint of grape tomatoes at the market earlier in the week. The salad was the perfect way to use the tomatoes. As long as I can remember, my mother welcomed tomatoes to the dinner table throughout the summer.

After cooking, cooling and peeling a pot of red potatoes, I whisked together a quick balsamic vinaigrette to dress the salad. A heaping tablespoon of horseradish mustard in the dressing gave the salad its rustic appeal. The pint of grape tomatoes seemed to belong in the salad.

One reason I like this potato salad is because it can be changed on a whim. Trading roasted potato wedges for simmered potatoes gives the salad greater appeal. Almost any vegetable or herb can be used to enhance the salad.

I used horseradish mustard because I had an open jar in the cupboard. While Dijon mustard is traditionally used to flavor most vinaigrette dressings, experiment with flavored mustard.

The horseradish mustard came from a gift pack. Two others remain, maple champagne mustard and blue cheese herb mustard. I'll have to work one of them into the salad somehow.

My mother and sisters enjoyed the potato salad. I left the leftovers at her house for lunch sometime this week.

POTATO SALAD WITH GRAPE TOMATOES

To prepare the potato salad, cover 1-pound red potatoes (6 to 7 small potatoes) with salted water in a medium saucepan. Bring to a boil; and reduce to a simmer. Cook the potatoes until fork tender. Cool, peel and dice the potatoes. Place the potatoes in a medium bowl.

Meanwhile, prepare tomatoes, onions and parsley for the salad. You'll need 1 pint grape or cherry tomatoes, halved; 3 green onions, sliced thin; and 2 tablespoons chopped parsley. Place the vegetables into the bowl with the potatoes and gently toss.

To prepare the dressing, place a heaping tablespoon of Dijon mustard, 1 minced garlic clove and 1 teaspoon fresh chopped thyme in a small bowl. With a fork, whisk in 3 tablespoons balsamic vinegar. While whisking, stream 4 to 6 tablespoons extra virgin olive oil into the vinegar. The dressing should hold together when done.

Pour the dressing over the salad and lightly toss to combine. Adjust seasoning. Refrigerate for a couple hours before serving. Serves 5 to 6 portions.

Roasted red pepper ranch dressing

Like my daughters, the residents at work are die-hard devotees of ranch salad dressing. The use it as a dip for vegetables, crackers and French fries. Many residents smother their salad with the dressing, which negates the healthy effect of a tossed green salad.

The addition of roasted red pepper gives commercial ranch dressing a big flavor boost. Add more red pepper for a more pronounced flavor. While this dressing isn't a true low-fat dressing, it only contains around 140 calories per tablespoon. You won't need as much dressing with loads of extra flavor.

To prepare the dressing, combine 3-1/2 cups ranch dressing, 1 large chopped roasted red pepper (about 5 ounces), 8 chopped green onions and 2 tablespoons chopped flat-leaf parsley in blender bowl. Blend to form a smooth consistency. Makes about 1 quart.

Special salad tonight

This afternoon I prepared an organic spring salad with roasted grape tomatoes and Gorgonzola at work. This was a special salad for the residents as I usually prepare a tossed green salad each evening. With few exceptions, they enjoyed the sharp blue cheese, crisp greens and roasted tomatoes.

For 25 residents, I quickly sauteed 2-1/2 pounds sweet grape tomatoes in a large skillet until lightly colored. I placed the tomatoes in the refrigerator to cool. At mealtime, I tossed 12 ounces crumbled Gorgonzola cheese into 2 pounds organic spring lettuce mix in a large bowl, then dressed the salad with about 6 tablespoons sweet balsamic vinaigrette.

A bit of crunch would've complimented the salad. While traditional croutons will do in a pinch, anything with crunch will add interest to the salad. Try toasted pine nuts, candied pecans or walnuts or crisp vegetable like thinly sliced red onion rings.

SWEET BALSAMIC VINAIGRETTE

Add more or less honey to suit your taste.

3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1-1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Whisk the vinegar, honey, mustard, garlic, salt and pepper in a bowl until dissolved. While whisking, stream oil in until dissolved, stirring constantly.

Lightly coat the salad leaves with vinaigrette. You'll need about 2 to 3 tablespoons dressing for each pound of lettuce greens. Use just enough dressing to coat the salad without the dressing pooling in the bowl.

Salads and blessings

Sent from my Samsung Captivate(tm) on AT&T

Rejoice in the Lord always. Again I will say, rejoice! Let your gentleness be known to all men. The Lord is at hand. Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all understanding, will guard your hearts and minds through Christ Jesus.(Philipians 4:4-7).

I can say that my current job is the best I've ever had. My only regret is that it took almost 40 years to find it. I have to say it was worth the wait.

The residents reinforce this feeling each Monday morning. As I walk into the 111-year-old former boarding house just before 9 a.m., they greet me with "How was your weekend, chef?" and "We're grateful to see you."

This discussion by two residents reminded me of my blessings this morning:

"Is this hot?" asked the first resident as she looked at the black bean and tomato salad with zucchini.

"No. I didn't have any hot peppers this morning," I responded.

"Is it tangy or sweet?"

"Tangy."

"It sure looks good."

"That is so good. We are so blessed," added a second resident who had just returned for seconds.

After working inside prisons for 20 years, it's refreshing to work with women who appreciate the food. The residents continually thank me for the meals and tell me how much they appreciate my work.

Thank you, ladies. You make the two-hour commute worth the effort.

Salad versatility

I enjoy making black bean and corn salad because if it's versatility. Each time I prepare it I trade out one or two ingredients. Suddenly, one recipe becomes the basis for a hundred. Today, I prepared the salad with canned black beans frozen whole kernel corn since I didn't have enough tomatoes on hand. Next time I may add crumbled blue cheese and leave the beans out. As farmer's market tomatoes come in season, I'll use grape tomatoes. The possibilities are endless.

Thoughts on roasted red pepper vinaigrette

I use the process of creating something new to draw residents and staff into the kitchen. They often stand to the side, watch and ask questions.

"I learn something new everyday," a senior resident said last month as she watched me roast two large red sweet peppers.

I had set the peppers over the gas flame about the time the 10 o'clock group session out of the group room. I then prepared a robust vinaigrette with the roasted peppers and served it with chef's salad for the lunch meal.

With the vinaigrette, I wanted to introduce an alternative to bottled dressings. It's my way of teaching the residents that there's more to salads than ranch dressing.

Once I draw a small crowd, I'll explain what I'm doing. The culinary lesson isn't limited to the preparation of one recipe. I fold several techniques into the discussion.

The simple process of charring the peppers concentrates flavor and caramelizes the natural sugars in the fruit. Once charred, the peppers -- either sweet or hot peppers -- can be used to flavor a variety of dishes.

Endless options abound, I explained. Poblano chili peppers can be roasted, stuffed, breaded and fried for chili rellenos. For a smoky salsa, roast serrano or jalapeno chili peppers. And don't forget the roasted red peppers.

After I whirled the vinaigrette in the blender, I let each participant taste it. I explained that it's important to get their feedback.

Is it too sweet? Bitter? Sharp? A simple taste-test brings feedback. We'll discuss what can be done to adjust the flavor of the vinaigrette if it's needed.

The simple process of cooking something new can open the eyes of those around you to new dishes. And you may teach something new to a budding cook.

Roasted red pepper vinaigrette

I enjoy making vinaigrette dressings at work. It's a fun way to introduce new flavors into the menu. And it provides a refreshing break for the residents from bottled dressings (Ranch, 1000 island and Italian).

Like most chefs, I treat the basic vinaigrette (called French dressing when I started cooking in 1971) as a vinegar and oil canvas that's ready to accept a host of flavors. By varying the supporting flavors, the cook can tailor the classic dressing so that it fits almost any cuisine.

I've used flavors like cilantro and lime juice or tomato and orange to give a salad of mixed greens a wonderful boost in flavor. It beats ranch dressing any day. And remember that a vinaigrette can double as a marinade or sauce for chicken or fish.

Yesterday I prepared a robust vinaigrette with roasted red peppers and served with chef's salad for the lunch meal. I pureed two freshly roasted sweet peppers with red onion, Dijon mustard, garlic and seasonings in the blender.

Then, as the blender whirled on high, I streamed in olive oil to form a rich sauce. The emulsifying power of the mustard helped hold the oil and vinegar together in perfect union.

Even today as the last bit of the dressing was served next to the tossed green salad for lunch, residents continued to tell me how much they enjoyed it.

"This was good," said a resident kitchen helper, pointing to the vinaigrette. "This stuff was the bomb!"

ROASTED RED PEPPER VINAIGRETTE

Add a tablespoon or two of honey or sugar to counteract harshness from the roasted red peppers, if needed. Add several dashes of hot pepper sauce to give the dressing a spicy tone. Or replace up to one-third of the vinegar with fresh lemon juice to add zip.

2 roasted red peppers, seeded, skin removed and chopped
1/4 cup chopped red onion
1 clove garlic, minced
1 tablespoon Dijon-style mustard
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
3/4 cup olive oil

Blend red peppers, onion, mustard, thyme, salt, black pepper and vinegar in blender until combined. With blender on high, stream oilive oil into red pepper and vinegar mixture until blended. Adjust seasoning.

Cilantro lime dressing

I purchase cilantro at work in one pound packages from Sysco. Although this may seem like a large quantity for a small residential facility, I'm able to use it between my biweekly deliveries.

This vinaigrette recipe consumes two to three hands full each time I prepare it. It's just as good with or without the sweeteners.

CILANTRO LIME DRESSING

1 cup lime juice
1/2 cup white vinegar
2 bunches cilantro, chopped
1/4 cup honey
1/4 cup brown sugar
1 teaspoon salt
1 tablespoon minced garlic
3 tablespoons Dijon mustard
2 cups olive oil

Puree lime juice, vinegar and cilantro with immersion blender or in food processor. Add honey, sugar, salt, garlic and mustard. Puree until smooth. Slowly stream oil while blending.

Makes about 1 quart.

A summer of salads

All summer I worked on providing an extra salad for lunch each weekday. Many have become weekly offerings, in addition to the tossed green salad. To the residents, many who've spent the better part of their lives avoiding salads and vegetables, they're a refreshing change from standard institutional fare.

The combination of common fruits and vegetables (cantaloupe, pear tomatoes and cucumbers, for instance) with fresh herbs (mint in this case) transformed individual flavors into new culinary adventures.

Success is often measured in small steps at work. There's always going to be one or two vocal residents who'll never touch anything green. "I don't eat no stinkin' vegetables, Chef Steve," was the refrain from one such resident all summer long.

"Steve, you're an odd duck," proclaimed another resident as she watched me place a large bowl the cantaloupe and tomato salad in the refrigerator several weeks ago.

The combination of cantaloupe chunks, pear tomato halves and diced cucumber may seem odd to some. But when coated with a minty, slightly sweet vinaigrette, about half the residents enjoyed the salad.

Sometimes the oddest combinations produce the best results. Cantaloupe and tomato salad helped me present the melon in a new form, one that the residents appreciated.

If that makes me an "odd duck," so be it!

=====<<>>=====

Here is a list of salads that I've posted to 'Round the Chuckbox over the past several years. In addition to the salads that I worked on this summer, I've included several from my tenure at FC Camp.

• Barbecue bacon and bean
• Black bean and corn salad
• Classic three-bean salad
• Cucumber and onion
• Creamy coleslaw
• Marinated tomatoes with basil
• Mango salsa
• Roasted red potato salad
• Zucchini hummus

Creamy coleslaw

I've been on a salad kick at work for the past month. With the summer heat, I'm working on salad recipes that the residents enjoy.

This is the third in a trio of favorite salads. The others include black bean and corn salad and marinated tomatoes. The tomato recipe dates back to my parents 50th wedding anniversary in 1999.

CREAMY COLESLAW

Weights for cabbage, carrot and apple are based on edible portion (E.P.). Use two medium-large heads of cabbage, five medium carrots and four apples for this recipe.

Add hot pepper sauce if desired. Substitute 1/3 to 1/2 mayonnaise with sour cream if desired.

12 ounces mayonnaise
1/3 teaspoon ground black pepper
1 tablespoon prepared mustard
1 teaspoon kosher salt
3 ounces granulated sugar
1/4 cup cider vinegar
3-1/2 pounds cabbage, shredded (E.P.)
8 ounces carrot, shredded (E.P.)
1 pound Granny Smith apple, shredded (E.P.)

Whisk mayonnaise, pepper, mustard, salt and sugar together. Add vinegar gradually and blend well. Pour dressing over cabbage. Toss lightly until well mixed.

Cover and refrigerate until ready to serve. Serve 1/2-cup or 4-ounce (by weight) portions. Yield is approximately 6-1/2 pounds.

Black bean and corn salad

On my last day at work before taking a week-long vacation, the thermometer topped 100 degrees in Sacramento. I made three salads for lunch as a replacement for soup. I usually forgo the soup once it gets over 95 degrees.

My "salad fest" included a black bean and corn salad. Instead of consulting recipe resources in my office, I tossed the salad together as I found appropriate ingredients in the refrigerator and pantry.

I also served a vegetable salad made with a 4-pound bag of Sysco California blend vegetables. To prepare, I blanched the vegetable in boiling water for a few minutes, drained and cooled in ice water. The cold vegetables were then tossed in a couple cups of Italian dressing.

A tossed romaine salad rounded out the menu. The main course consisted of cheese tortellini with marinara sauce.

The residents loved the salad offerings. "That black bean salad was hecka good," said one of the older ladies. A second resident added this note: "Have I ever told you how much I love that stuff?"

BLACK BEAN AND CORN SALAD

Use 3-1/4 cups frozen corn, 6 Roma tomatoes, 1/2 large red onion and 1 large red bell pepper if you don't have a scale.

Salad:

2 (28-ounce) cans black beans, drained and rinsed
1 pound frozen whole kernel corn, thawed
1 pound tomatoes, seeded and diced
8 ounces chopped red onion
8 ounces diced red bell pepper
3 jalapeno chili peppers, minced
1/2 cup chopped cilantro

Dressing:

1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup red wine vinegar
1 cup extra virgin olive oil

Combine beans, corn, tomatoes, onion, bell pepper, jalapenos and cilantro in large bowl. Toss to mix well.

Combine oregano, paprika, cumin, garlic, salt, black pepper and vinegar in small bowl. Add olive oil to vinegar mixture and whisk to combine. Drizzle dressing over salad and stir to combine.

Recipe yields about 3-1/2 quarts or 25 (1/2-cup) portions.

Barbecue bacon and bean salad

Now that the weather has turned toward the century mark in Sacramento, I'm no longer preparing soup each day at lunch. A hearty salad works in the place of soup most days.

My challenge is to maintain interest in the salads that I serve. I do this by offering a new salad each day. Each salad is built around new and interesting ingredients.

Aside from the tradition macaroni, potato and tomato salads, I plan to incorporate ingredients like beans, corn, cous cous, celery root and mangoes into lunchtime salads. Up to this point, I've introduced several salsa varieties, including mango, roasted red pepper, cucumber and melon and citrus.

This recipe comes to 'Round the Chuckbox by way of the June 30, 2010 edition of The Sacramento Bee (Taste Section, page D4). The summer recipe was part of a recipe spread for Independence Day.

The recipe for barbecue bacon and bean salad caught my eye because it presented flavors that I enjoy -- beans, bacon and barbecue sauce. I worked it up for 25 servings and substituted celery for fennel, a flavor that the ladies aren't too keen on.

BARBECUE BACON AND BEAN SALAD

Two pounds dry white beans will give approximately 3 quarts of cooked beans. One #10 can or 8 (15-ounce) cans of white beans, drained, will give the same yield.

2 pounds bacon, diced
1 pound chopped onion
2 teaspoons smoked paprika
2 cups prepared barbecue sauce
2 pounds frozen whole kernel corn, thawed
3 quarts cooked white beans
8 ounces celery, diced
1/4 cup cider vinegar
Salt and ground black pepper, to taste

Cook bacon in a heavy skillet for about 4 minutes. Add onion and continue cooking until bacon is crispy and onion tender. Remove the pan from the heat. Drain most of grease, leaving the bacon and onions in the pan. Stir in smoked paprika and barbecue sauce. Transfer to a bowl and cool.

In a large bowl, mix together corn, beans and celery. Mix in the cooled bacon mixture, tossing well. Sprinkle in the cider vinegar and season with salt and pepper. Garnish with chopped chives or parsley.

Daughter's creation

I love to hear from my children when they step outside their culinary comfort zone. Here's a photograph of a salad that my daughter created the other night.

According to my eldest, she made the salad with cranberries, avocado, bacon, blue cheese, walnuts and apples with raspberry vinaigrette dressing.

Roasted red potato salad

We enjoyed an evening with family in Davis yesterday. My brother invited the California siblings to his house so we could say goodbye to Mom. She's leaving at the end of week for Virginia to spend the fall and early winter with my sister.

We arrived in Davis in time to watch the second half of my nephew's soccer game against Rio Linda. I never did find out who won!

After the game, the clan drove to the house and enjoyed a salad fest with grilled hot dogs and knackwurst. Two potato salads, three-bean salad and a cole slaw graced the table as we talked.

ROASTED RED POTATO SALAD

3 pounds red potatoes, diced
1-1/2 tablespoons olive oil
3/4 teaspoon granulated garlic
Kosher salt, to taste
Ground black pepper, to taste
1 cup mayonnaise
2 tablespoons Dijon mustard
6 green onions, sliced thin
2 dill pickles, chopped fine
4 hard-cooked eggs, sliced

Place potatoes in a medium bowl. Toss with olive oil, salt and pepper. Spread potatoes on a greased 18 x 13-inch sheet pan.

Bake, uncovered, at 400 degrees F until tender and golden brown, about 30 minutes, stirring occasionally. Cool for 15 minutes and transfer to serving container.

Meanwhile, combine mayonnaise, mustard, green onion, pickle and eggs. Toss lightly to evenly coat potatoes. Cover and refrigerate for several hours or overnight.

Garnish with paprika and hard-cooked egg wedges if desired. Yields about 3 quarts. Serves 12 (2/3-cup) portions.

NOTES: Sour cream or plain yogurt may be substituted for half of the mayonnaise.