Attifood

It's better when you know exactly what's going into it.

The Recipe:
1/4 cup Balsalmic Vinegar
2-3 Tbl Water
1/2 Extra Virgin Olive Oil
1 Clove of Garlic, miced
2 tsp Onion Powder
1/2 tsp Celery Salt
1/4 tsp White Pepper
1/8 tsp Red Pepper
1/4 tsp Basil
1/8 tsp Oregano

Combine the vinegar and water in a mixing bowl. Add the garlic and seasonings. Mix with a whisk or fork. Add the olive oil. Pour into a cruet or salad dressing shaker (which is a cruet. You'll see...)

Four a creamy consistency, emulsify until smooth with a stick blender.

Click image to watch:

Bacon-- is there anything it doesn't make taster better? Ok, ice cream, maybe-- I'll give you that.

Rumaki is an easy-to-make appetizer that is a definite crowd-pleaser. There are many ways to make it-- here's one that has worked well for me. The recipe:

1 lb Bacon
1 can Whole Water Chestnuts
1 Sweet Pineapple, chopped into chunks
10 Dates, chopped in half
1/2 cup sugar
1/3 cup ketchup
1 tsp soy sauce
toothpicks

Cut the bacon into thirds. Wrap bacon around the water chestnuts, securing with a tooth pick. Then wrap the pineapple and the dates. Place each wrap on a baking tray. Broil the rumaki for 10-12 minutes, flipping mid-way through (so that's 5-6 minutes per side, ok?) While broiling, mix together the ketchup, soy sauce, and sugar. Remove tray from oven, then set the oven to bake at 350 degrees. Drizzle, baste, or dip the rumaki with or in the sauce. Bake in the oven for 25-30 minutes. Serve warm.

Click image to watch:

Now that spinach is back on the shelves, may I suggest a good dressing to go with?

Poppy Seed Dressing:

2 Tbl Minced Onion
1/3 Cup Sugar
1 tsp Dry Mustard
1 tsp Salt
1/3 Cup of Apple Cider Vinegar or White Wine Vinegar
1 Cup Vegetable Oil
1 Tbl Poppy Seeds

In a mixing bowl add vinegar, onion, sugar, mustard, salt, poppy seeds, and vegetable oil. Whisk together or blend with a stick blender. Or just do it all in a blender-- up to you.

Click image to watch: