INGREDIENTS
½ cup peanut oil
⅓ cup rice vinegar
2 cup onion, diced
2 tbsp water
2 tbsp ketchup
2 tbsp ginger, minced
2 tbsp celery, minced
2 tsp soy sauce
2 tsp lemon juice
2 tsp sugar
½ tsp garlic, minced
½ tsp salt
¼ tsp black pepper, ground
DIRECTIONS
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is puréed. Chill before serving.
In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to the Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, their’s is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.
INGREDIENTS
1¼ cups red wine vinegar
¾ cup vegetable oil (or substitute extra virgin olive oil)
⅓ cup sugar
2 tbsp Lowry’s seasoned salt
1 tbsp onion powder
¼ tsp black pepper, finely ground
⅛ tsp oregano
DIRECTIONS
Combine all ingredients in a jar; shake to combine.
1 cup mayonnaise
1⁄3 cup whole milk
4 tsp cilantro, finely minced
2 tsp lime juice
1 tsp white wine vinegar
1 tsp sugar
1 tsp garlic, finely minced
1 tsp onion, finely minced
1⁄2 tsp salt
1⁄8 tsp cayenne pepper
1⁄8 tsp black pepper
1⁄8 tsp ground cumin
Whisk all ingredients in a medium bowl. Cover and chill.
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1⁄8 tsp sugar
1 tbsp Hungarian sweet paprika
1 tsp salt
3 tbsp blue cheese
In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese. Refrigerate 4 hours or more before serving.