Wednesday, November 08, 2006

Teeny Plates & A Spicy Cilantro Dressing

I felt like doing something a bit different for dinner tonight. I made a salad, and a dressing for it, but wanted to do a bunch of small courses. Unfortunately, my orthodontist appointment interrupted some of my planning of the smaller courses. However, Mom and Dad were impressed.
Dad liked the dressing, but Mom and I found it a bit too spicy. I finally managed to get a kick from the cayenne, I suppose I'd just been using far too little of it.

The other courses were titled Lamb and Chicken. The first one, lamb, being cubes of stewed lamb and the beans from Sunday's Ghormeh Sabzi on top of a cracker. "Chicken" was a reconstructed chicken quesadilla, with tortilla chips in place of the tortilla.

Cilantro Lime Dressing
3/4 cup cilantro
juice and zest from 1/2 medium lemon
1 teaspoon sugar
1/4 teaspoon cayenne (1/8 or less is probably sufficient though)
4 garlic cloves, coarsely chopped
2 tablespoons white balsamic vinegar
1 tablespoon water

Place all ingredients in a food processor or blender and process until well mixed but not yet smooth.

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