With one minor (to me) change, I have made this for 40+ years. I eliminate the vinegar and the sugar because I like the flavor of the vegetable. Sometimes I add diced fresh tomatoes to it. Either way, it is delicious and perfect for a warm summer day.
I had to make a change to this because I don't like sweet dressings. I removed the sugar but followed everything else to a "T".
She is right. This is truly the best recipe I have tried. I LOVE the buttermilk addition! I am neither from the South or in the South but I love many of their recipes for the simple flavors.
DELISH!
I am not a fan of BBQ Sauce and this is just far enough from that to be delicious. I brushed the ribs every few minutes and turned them often to keep them from burning, just as the directions stated. The directions are clear and concise and, if followed, will create a delicious change from ordinary short ribs.
Every rule in the kitchen is TASTETASTE before everything else. In this case, I followed the recipe to a "T" both times. I was able to leave the ribs in the fridge after I broiled them and reheated them the next day. They were even better the second day. This recipe is 5-star good enough for my library so I will make it often.
I made this for dinner last week. It was probably the best of all the spinach salads I have made. I truly like the Dijon mustard combination with spinach and bacon.
This was dinner last night. I did not have 8oz fillets but instead had 3 small portions. I made the herb rub but mine was a bit thinner. I spooned it over the fish and followed the instructions except for the time. I cooked it for about 9 minutes and it was browned and gorgeous. I served it over lettuce with bleu cheese dressing and it was the best ever. My husband said this was the best salmon recipe I have ever made and he asked me to keep it for future meals. Love, love, love this recipe and Chef John. Thanks!
The first time I made this I used the white vinegar and did not care for it (I never use vinegar in dressings of any kind) but the second time I tried apple cider vinegar and liked it better. However, since I really prefer it without the vinegar, I make it without any vinegar and like it better.
As many reviewers have stated, ROQUERFORT AND BLUE/BLEU CHEESE ARE TOTALLY DIFFERENT CHEESES. If you are calling blue cheese Roquefort, you may as well call Gorgonzola cheese Roquefort! Both have blue veins and both blue cheese and Gorgonzola are made from cow's milk. Roquefort is only made in the Village of Roquefort, France and is made from sheep's milk.
Thanks for the recipe. It is (minus the vinegar) exactly the way my mother made Roquefort when I was growing up and the way I have made it for the past 50 years.
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