Tuesday, September 1, 2009

The “Farm to Table” luncheon on August 29, 2009 was a great success!! The food that was donated by the farmers was excellent as well as the pork. Everyone who ate enjoyed their meal. We thank everyone who contributed to the meal as well as those who ate the meal. It is always heart warming to see a community come together to help each other. I promised the dressing that was used on the tomato cucumber salad so here it is.

Cumin and lime go especially well with citrus fruits, onions, avocados, peppers, tomatoes, cucumbers, and raw vegetables. Roasting and grinding whole spices creates bigger, warmer flavors, but you can use ground spices too. This also makes a great marinade for Chicken, Fish, or Pork.
Makes about a ½ Cup

Garlic clove, grated or mashed in a mortar until smooth (you can also use 1/8 tsp garlic powder
Grated or minced zest of 2 limes
2-3 Tbs of fresh lime or lemon juice to taste
2-Tbs chopped scallions or finely diced onion
½ jalapeno chile, seeded & minced (be sure to use gloves when working with jalapeno)
½ tsp coriander seed or (use ½ ground)
½ tsp cumin seed or (use ½ tsp ground)
¼ tsp dry mustard seed
1/3 C olive oil or canola oil
2 Tbs chopped fresh cilantro

Pound or mash the garlic with 1/8 tsp salt until smooth then combine in a bowl with the zest, juice, scallion, and chile. Toast the cumin & coriander seeds in a small dry skillet until fragrant, then remove to a plate to cool. Grind to a powder in a spice mill, then add to the juice mixture. Whisk in the mustard & oil. Taste & adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro before using.

No comments:

Post a Comment