The Gourmet Touch: Forget the take-out with restaurant fake-outs
by Prudence Hilburn
The Gourmet Touch
Aug 21, 2013 | 2194 views |  0 comments | 7 7 recommendations | email to a friend | print
How often do you return to a restaurant for a favorite condiment, salad dressing or special sauce? No need to bothering asking for those “secret” recipes — they are carefully guarded.

From time to time, readers ask if I can duplicate certain recipes that they’ve tasted while dining out. There are a few I have yet to master, but sometimes I can come close.

For instance, my grandson likes a certain fast-food chicken finger dip. I tasted it and decided to see how close I could come. After he tasted my new Cajun dip, he said it was almost the same flavor — in fact, he said my version, which is also good on french fries, was even a little better. He certainly knows how to thrill a grandmother’s heart.

Years ago, I was asked to see if I could duplicate a dressing served at a restaurant in the Birmingham area. The only information I could get from the waitress was that it had honey, mustard and lemon in it. I was very pleased with my experiment and still use the recipe as Honey Dijon Dressing.

Heavenly Cream Sauce is my version of a sauce a friend tasted at a pancake restaurant in the Smoky Mountains. As I remember, it was served over peach-filled crepes or pancakes.

After my husband and I tasted a coleslaw dressing we liked at a seafood restaurant, I, of course, had to see what I could come up with. I seemed to detect a hint of fruit flavor in the dressing, so I added just a little apple juice and it worked great. I call it my Johnny Appleseed Dressing.

But after the coleslaw dressing — as well as a recipe for potato soup, another of my husband’s favorites — I decided to slow down on the replications. It seemed that once I was able to recreate our favorite dishes at home, we didn’t go out to eat as often.

1 cup mayonnaise
2 tablespoons chili sauce
1 tablespoon hot wing sauce (I use Texas Pete)
1 to 2 teaspoons Cajun seasoning (not Creole seasoning)

Combine all ingredients and whisk until well mixed. Refrigerate to allow flavors to blend.

2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons honey
½ teaspoon salt
2 teaspoons fresh lemon juice
1 cup oil
¼ cup half-and-half

Combine the yolks, mustard, honey, salt and lemon juice in a blender or in the bowl of a food processor. Process until well blended. Add oil gradually until mixture emulsifies. Stir in half-and-half and blend well. Refrigerate.

1 cup ricotta cheese
8 ounces cream cheese, room temperature
¼ cup fruit juice (peach, apple, pineapple, etc.)
¾ cup confectioners’ sugar
½ cup whipping cream

Combine ricotta cheese, cream cheese, juice and confectioners’ sugar in food processor or blender. Process until well blended. Add whipping cream and process just until blended.

1 cup mayonnaise
1 cup sour cream
¼ cup sugar
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon celery seeds
2 tablespoon apple juice

Combine all ingredients in a medium bowl and whisk until smooth. Refrigerate.
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The Gourmet Touch: Forget the take-out with restaurant fake-outs by Prudence Hilburn
The Gourmet Touch

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