Monday, July 17, 2006

I need some suggestions

My dad had his retirement party catered by several people (separate people for meat, sides, desserts) and I came across the most fabulous Greek dressing EVER. It is fantastic. Very tasty and I don't have adequate words to describe the deliciousness of this concoction. Well, I absconded with the dressing and took it 200 miles south because I knew that there was no one in my house who could properly enjoy the dressing. It has now been in my refrigerator for a day and I am not sure what to do with it. Sure, the obvious answer is to put it on salad and let that be, but it seems to simple. I feel like I could add it to pasta or potatoes or something like that. Maybe a marinade? There is a little over two cups, so the supply is limited and I don't want to waste it. I know I need to describe it better, so here goes: it has an extremely rich flavor, garlic, feta cheese, extra virgin olive oil, and some other mysterious yet yummy spices and other flavors. Suffice to say, it is unmatched. What would you do with it?

9 comments:

Lora Leigh said...

I think Greek grilled chicken salad, or consider looking up some of Rachel Ray (from the Food Network -- I think she's my new Martha Stewart (minus the criminal bits))'s recipes that include Greek dressings and/or spices.

I just fixed my in-laws a brunch from one of her cookbooks showing round the clock meals that can be made it 30 minutes! I made a lovely almond & cornflake crusted french toast with berry topping, maple bacon, and mimosas -- delish!

Belle of Madison said...

I think I'd sop it up with some crusty bread. This may be a question for Jamie the Gastronome...

littlelai said...

I would use it to marinade shrimp and then grill them!!!!

Avery's mom said...

I like the idea of using CHicken and throwing it together in a pita

Lydia said...

Marinating shrimp in it sounds good to me!

katie g. said...

Marinating the shrimp, chicken pita suggestion, and bread are all good ideas. I am going to do something with it this evening. Mmmm-mmmm.

Jamie said...

I do like the idea of a marinade; however you have to be very conservative with the dressing because once you marinate an uncooked meat, you can't reuse the marinade due to cross-contamination. You could use the least amount by brushing it onto the shrimp or chicken as it cooks. This gives you the flavor without having to "soak" and toss. If you want a bit more, just drizzle a little over the meat right before you eat.

I also like the idea of using it as a sauce substitute for some otherwise plain pasta. That sounds great--and simple is always good.

K8E said...
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K8E said...

Make cheesey garlic bread and use the stuff for dipping. :o) I'll go to Late Night and order a side salad with house dressing and cheesey bread for this express purpose. Screw the lettuce - I just want the salad dressing!