(Shared recipe submitted by Fred Fenlon.)
Fred writes: "This is a new one I have been working on. It's great this time of year (summer)."
Whisk together the vinegar, mayonnaise, olive oil and minced garlic in a large bowl. Whisk in the dried oregano, cumin and season with salt and fresh ground pepper. Taste. If too tart add a teaspoon or so of sugar and whisk in. Taste again and adjust accordingly.
Cook linguine according to the package directions until al dente and firm but tender. Drain, rinse under cold water and then drain well. Add the cooked pasta to the dressing bowl. Toss in the beef, onion, chopped fresh basil and parsley. Then, at the last moment gently toss in the sliced tomatoes. Cover and refrigerate at least 2 to 3 hours or overnight, if possible, to intensify the flavors. Serve on the lettuce under-liner. Garnish with fresh parsley or cilantro sprigs if you wish. Serve on a chilled platter.
Garlic has 6 distinct flavor intensity, strengths and aromas.
Garlic, a member of the lily family has two chemical compounds that control the intensity; 1, alliin and 2, allinase. A membrane separates them. If they remain separated, as in whole garlic cloves, the flavor is very mild. As the membranes are cut and broken down and both chemicals mix, the garlic becomes more and more intense and sharp. Thus raw whole garlic cloves minced with a garlic press is by far the strongest and intense flavor and aroma. Now it is easy to understand the progression from extremely mild to exceptionally strong in the 1 through 6 progression noted above.
Note: Elephant Garlic, so called, is not garlic at all. It is member of the leek family.
About Fred: I have really enjoyed reading Fred's recipes. They are well written and his instructions very thorough. Fred's email address is FredFJ@comcast.net.
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