Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Rose's Creole Soaked Salad from the Faded Rose is one of Idea Alley's most requested recipes, most recently from J. Gurley.
I don't claim this to be the recipe. It isn't. But it is as close as we've been able to come through the years. It is adapted from a 1975 recipe from The New Orleans Cookbook by Rima and Richard Collin that appeared in Idea Alley in 1985.
The original recipe did not contain green olives, but Faded Rose's salad does, so I've added them. I've also tinkered with the amounts of sugar and garlic in the dressing.
If you have one that is closer to Faded Rose, please share.
Old-fashioned Soaked Salad
2 heads lettuce, preferably two different kinds (romaine, Boston, Iceberg or curly top lettuce)
2 large beefsteak or Jersey tomatoes
Sliced green olives, to taste
6 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 medium clove garlic, smashed and minced
1 tablespoon finely minced fresh parsley
1/2 teaspoon dried basil or 1 teaspoon minced fresh basil
Rinse and thoroughly dry lettuce. Finely chop lettuce. Pare tomatoes and cut into chunks.
Place lettuces, tomatoes and olives in a large nonreactive bowl, such as glass, stainless steel, porcelain or plastic.
Combine olive oil, wine vinegar, lemon juice and seasonings in a small bowl and mix well with a wire whisk or fork or combine in an electric blender.
Pour over salad and toss to mix thoroughly. (It's OK to bruise the chunks of tomato a bit; their juice is an important part of the dressing. Just don't mash them.) Cover salad bowl with plastic wrap and refrigerate for at least 3 hours. Serve in individual salad or dessert bowls and spoon about 2 tablespoons of the liquid from the bottom of the salad bowl over each portion.
Makes 4 to 6 servings.
Jim Staton is looking for a recipe like the cedar-planked salmon served at Bosco's when it had a River Market location in Little Rock. Bosco's website describes the salmon as "marinated in a soy-pineapple glaze and roasted on a cedar plank."
I never had the salmon at Bosco's, but this recipe may be similar enough to use as a starting point. If you have a better one, please send it to the address below.
Pineapple Glazed Cedar Plank Salmon
2 (12-inch) untreated cedar planks
1/2 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 cup honey
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
6 (6-ounce) skinless, boneless salmon filets
Soak the cedar planks in warm water for 1 to 2 hours.
In a small saucepan, combine the pineapple juice, soy sauce, vinegar, lemon juice, olive oil and honey over medium-high heat. Bring to a boil, then reduce heat to a simmer and stir in the sugar, black pepper, cayenne, paprika and garlic powder. Simmer, stirring occasionally, until the mixture has reduced to a syrupy consistency, about 15 minutes. Set aside to cool completely.
Once cool, transfer mixture to a wide, shallow dish. Add salmon filets and turn to coat. Marinate 20 to 30 minutes.
Meanwhile, heat an outdoor grill for medium heat. Or, heat oven to 400 degrees.
Place the cedar planks directly on the grill rack or oven rack; grill or bake for 8 to 10 minutes. This will lightly toast wood and create a smoky flavor for salmon. Remove plank from grill or oven and rub with a thin coating of olive oil while plank is hot.
Remove salmon from marinade. Place the filets onto the hot cedar planks, close the lid of the grill or return planks to oven rack, and cook for 10 minutes or until salmon is cooked to desired doneness.
Makes 6 servings.
REQUESTS
• Barbecue sauce like Dixie Pig restaurant when it was in Levy for Harold Sharp. "It is a very thin vinegar based sauce with a mixture of spices in it. I do not know if this sauce is available for purchase at the Dixie Pig locations in Blytheville or not, but would sure love to have it. It is wonderful on pulled pork sandwiches," Sharp writes.
• Dill sauce like that served on the tilapia at Taziki's Mediterranean Cafe, also for Sharp.
• Chile Rellenos that were on the menu at the old Town Hall Restaurant in North Little Rock for Gurley.
• Salad dressing like Rosalia's Special Dressing at Cafe Bossa Nova in Little Rock for Nancy Neel.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 10/03/2018