My husband and I recently had the opportunity to dine in a quaint little restaurant that had once been the home of the state’s governor. It was nearly closing time when we arrived and most of the other patrons had eaten and gone their merry way. During our most memorable meal, the lone remaining waitress and the evening chef decided to take a break and keep us company while we ate. (Perhaps to make certain we didn’t just lolly-gag around and that we too would soon be on our way.)
They were a sheer delight and readily shared some “locals’ insider travel tips” for our mini-vacation. When we raved about the freshly grilled baby-new potatoes, the chef told us that they were actually quick and easy to make even though they were made from scratch every day. Delicious doesn’t have to mean time consuming. Simply wash, pat dry, drizzle with olive oil and sprinkle well with Greek seasoning, like Cavenders, toss in grill basket and grill until they reach your desired tenderness.
If you are hesitant to purchase the seasoning, rest assured you will probably find a 101 uses for it once you taste it. However, just in case you need a little extra incentive, let me tempt you with some homemade cilantro dressing.
Pour On The Dressing!
4 green onions, use green and white parts, chopped
1/2 bunch of fresh cilantro
3/8 cup vegetable oil or whatever kind of salad oil you like
1/8 cup white vinegar
1/4 cup half and half
1/4 cup freshly squeezed lime juice
1/4 tsp. finely minced garlic (or roasted garlic)
1 and 1/2 tsp. salt
1/2 tsp. Cavenders Greek Seasoning
1 cup sour cream
1/2 cup mayonnaise
Put everything but the last two ingredients into a blender and blend until smooth. Pour the mixture into a mixing bowl and then whisk in the sour cream and mayo. Whisk until well blended. Store in the refrigerator. This will make one pint.
*This is great over fish, grilled chicken, or crab cakes.