Egg nog. Wait, no, something else.
Like most other substances that are made more for shelf-life than for flavor (I’m lookin’ at you, Zingers), ranch dressing tastes like chemicals. Fortunately, it’s stupid easy to make your own:
Take
- 3 cloves of garlic
- 1 teaspoon salt
Mash them together into a paste with the back of a fork on a cutting board or a saucer or a bowl if you don’t want to get a saucer dirty. To this, add
- 1 cup of buttermilk (don’t keep buttermilk hanging around? use one cup of milk and one tablespoon lemon juice. Don’t keep lemons hanging around? Use vinegar.)
- 1/2 teaspoon black pepper
- 1 green onion, chopped fine. Or a tablespoon of chives. Or a tablespoon of normal onion. Or a good shake of onion powder.
Stir. There. Ranch dressing. If it’s too thin for your tastes, you can thicken it up with mayonnaise or yogurt or sour cream.
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This may mark the first time I’ve actually said “Holy shit” when a dish came to the table. The fried chicken Benedict at Hash House a Go Go. Chipotle bechamel on top of pan-fried mozzarella on top of bacon on top of a fried chicken breast on top of sage leaves on top of tomatoes on top of scrambled eggs on top of two giant biscuits on top of mashed potatoes. I don’t think I’ll be able to finish half of it.
image: Download
image: Download
A “Yogurt Cocktail.” Your breakfast is jealous.
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Things you can buy from a food truck in Nashville, a continuing series. Episode Eleven: a cornmeal-bacon sandwich with apple cabbage slaw and apple barbecue sauce, and cornmeal-fried pickled okra with a spicy mayonnaise sauce. From Smoke Et Al.
(Fried pickled okra has all the sour deliciousness of fried pickles PLUS all the crispy goodness of fried okra. It may be the best southern food ever.)
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After two nights of practically no sleep thanks to late night performances/afterparties and a regular workday, last night I fell out before dessert was ready.
Which is to say, grapefruit-Campari granita makes a fine breakfast appetizer.
