Dill-icious Recipes


By Ashley Macaluso

Dill is on my personal top favorite herbs list. The fresh flavor adds a great zest to normally plain-flavored food. I was more than excited to find not one, but two different and great dill recipes in the Capture the Coast cookbook—Dill Dip and Wright’s Dill Potato Salad.

Fresh dill weed is aromatic fernlike leaves used to flavor many foods such as breads, cabbage, carrots, chicken, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, sour cream, tomatoes and veal. Dill is best when used fresh, as it loses its flavor rapidly if dried. When cooking with dill, add it in at the end as heating destroys the flavor. Neither of these recipes are served warm, so we’re in the clear.

I recently had the opportunity to make both of these for a family gathering. I prepped the Dill Dip in advance and let it sit overnight. Most kitchens already have the necessary ingredients to whip this up on the fly.

Here’s what you need for the dill dip:

  • 1/2 cup sour cream
  • 2/3 cup mayonnaise
  • 1 to 2 tablespoons grated onion
  • 1 tablespoon dried parsley
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried dill weed or 2 to 3 tablespoons fresh dill weed
  • 1/2 teaspoon Worcestershire sauce
  • Dash of Tabasco sauce

 

Simply combine all of the ingredients and mix well. Chill, covered, for 8 to 10 hours before serving. Serve it along with you favorite crudités (and I personally like it on chips as well) or you can even use it as a spread on a sandwich.

The day of the party I prepared the Wright’s Dill Potato Salad. Wright’s Gourmet House is a popular South Tampa landmark. Marjorie and Pete Wright, opened Wright’s Gourmet House in April 1963 in a tiny Tampa storefront with second-hand equipment. Since then they have grown tremendously. Today, Wright’s Gourmet House is widely recognized in the community for its special and unique sandwiches, fresh salads, and delicious desserts.

For the potato salad, you’ll need:

  • 2 pounds of red Bliss potatoes
  • 2/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh dill weed
  • Salt to taste
  • Finely grounded white pepper to taste

It’s important to start a little on early on this recipe because you first need to prep the potatoes and allow enough time for them to cool. To start, cut the potatoes into ¾-inch pieces and place them in a saucepan. Add salted water to cover the potatoes by 1 inch. Cook until the potatoes are tender then drain. Place the cooked potatoes into a rimmed baking sheet and pop them in the refrigerator to chill. In the photos shown here, I’ve doubled the recipe. The original recipe yields 4 to 6 servings.

While the potatoes are cooling, you can start to mix the other ingredients together. First start by adding half the mayonnaise and the dill in a small bowl and mix well. Add the sour cream and remaining mayonnaise and mix well.

Once the potatoes are chilled, combine them with the mayonnaise and sour cream mixture, salt and white pepper in a large bowl. I found it’s easier to add the mixture in slowly and helps to evenly coat the potatoes. Once I was finished, I transferred the potato salad into my serving dish. I served the potato salad with a prime rib entrée and it was well received by the family.

I hope you enjoy these recipes as much as I did and please share other dill recipes with me in the comments section as I’m always looking for something new to try. If you’re looking for more information about the Capture the Coast cookbook, here you go:

Capture the Coast: Volume 4 of The Junior League of Tampa Culinary Collection
The final volume of the award-winning Junior League of Tampa Culinary Collection, Capture the Coast debuted on September 1, 2010. This book features recipes that celebrate our rich cultural heritage, make the most of fresh ingredients from our local farms and waterways, and complement our vibrant outdoor lifestyle. Click here to order your copy http://bit.ly/99RfQ0 or call 813-254-1734 ext. 2.

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