"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for DRESSING- SOUTH WEST CILANTRO, by , is from BUZZARD'S BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups loosely packed stemmed cilantro 4 large cloves garlic 4 Med. Canned Jalapeno peppers 4 large fresh tomatillos, husks removed and washed 1 med red onion, quartered 5 oz fresh lime juice ¼ cup Mayonnaise 2 ½ TBL sugar 2 ½ TBL Dijon Mustard 2 cups canola oil
Put all but oil in food processor and mix well making sure tomatillos are broken down. Gradually add oil in a SLOW steady stream. Refrigerate, can be made 2 days ahead. Shake before using.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.