No. 17: Basic Vinaigrette Dressing

INGREDIENTS:

• 1/2 C extra virgin olive oil
• 3 Tbsp. or more good wine vinegar
• Salt and freshly ground black pepper
• 1/4 tsp spice (see below)

FOR THE SPICE, TRY:

• Original Garlic Dust or Roasted Garlic Dust
• Garlic Pepper (omit the salt in the recipe)
• Shallot Flakes
• 1/2 tsp Yellow Onion Dust. 1/2 tsp Garlic Dust
• Italiano Mix
• Everything Bagel Blend (omit the salt in the recipe)
• Garlic Flakes
• Tomato Flakes
• Truffle salt, in place of table salt.

DIRECTIONS:

• Combine all the ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon at a time, and spice a pinch a time, until the balance tastes right to you.

No. 3: Easy Mussels & Butter

TIPS:

- Especially in a dish like this where the butter is a key ingredient, I love to use Kerry Gold Irish butter. It has a ton of buttery flavor.

-  If a mussel doesn't open even after you allow it a few extra minutes over the heat, don't eat it.

INGREDIENTS:

• Fresh mussels in the shell (a good rule of thumb is 1 lb per person for an entree)

• 1 stick (4 oz) Salted butter

• 2 cups dry white wine

• 3 tsp Garlic Flakes

• 3 tsp Shallot Flakes

• Fresh bread (optional)

• Lemon (optional)

DIRECTIONS:

• Rinse and scrub mussels under cold water

• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

• In a large stockpot set over medium heat, combine wine, butter, and spices.

• Simmer 2 minutes.

• Add mussels and cover, increase heat to high.

• Cook until all mussels are open, about 5 minutes.

• Remove from heat, divide mussels and broth in bowls to serve. Serve immediately, with lemon wedges and grilled bread.

SUBSTITUTION: Garlic Flakes for: Garlic Pepper (use unsalted butter), Original Garlic Dust, or Roasted Garlic Dust, Italiano Mix

SUBSTITUTION: Shallot Flakes for: Green Onion Dust, Yellow Onion Dust