Ivey's Dressings

Basil Balsamic Vinaigrette(Ivey’s)

4 tbs     diced basil

1 tsp     garlic

1 tbs     sugar

8 tbs     balsamic vinegar

1 tbs     Dijon mustard

            salt, pepper

            lemon juice

1 cup   olive oil

Combine in food processor, or with hand mixer until thickened.

Poppy Seed Dressing(Ivey’s)

1 tbs     egg yolks

1 tbs     Dijon mustard

1 tbs     honey

1 tbs     diced onions

1 tbs     poppy seeds

5 tbs     red wine vinegar

½ cup   vegetable oil

Coriander Lime Vinaigrette(Ivey’s)

4 bunches minced cilantro

½ cup           Dijon mustard

½ cup           ground coriander

1 tbs             cumin

1 cup           sugar

1 tbs             black pepper

1 ½ tbs         salt

2 cup           lime juice

2 cup           white wine vinegar

½ cup           jalapeno Tabasco

8 cup           vegetable oil

Not Pho Real

Ginger cut in half lengthwise 

Onion quartered and skin removed

Cinnamon stick

Teaspoon whole coriander

Teaspoon whole star anis

Teaspoon peppercorns

6 whole cloves

Dried Thai chilis to taste. I would start with one. 

About a teaspoon fish sauce-I really like the red boat brand. Not as potent as most. Much more balanced

About a teaspoon of soy sauce

Juice from half a lime 

4 slices of lemon peel-I use a vegetable peeler to remove

4 cups roasted chicken stock

Roast the ginger and onion under the broiler until the edges start to blacken. About 20 minutes. 

Toast the spices(cinnamon, coriander, peppercorns, chilis, star anis cloves)
in a pan for a few minutes. Be careful not to burn. 

Put everything into the chicken stock and simmer 20-60 until you like the way it tastes. I sometimes add more lime juice and fish or soy sauce. I usually end up reducing atleast a cup. Once you've got the taste you like strain everything out and just keep the liquid. 

I marinate the shrimp with something sweet and spicy. I've used a little hoisin and chili garlic sauce before. This time I used this combo. 

You can use any vegetable you want. We're really liking sliced shiitake mushrooms and spinach. Bok choy is really good too. 

To put it all together bring your stock to a boil and add the shrimp. Let it simmer for a couple of minutes then add the mushroom and let it simmer a couple of minutes then wilt in the spinach and turn off the heat. 

I serve it over noodles. I also serve it with garnishes. 

Optional garnishes

Thin slices onion

Thin slices jalapeño marinated in rice vinegar

Lime wedges

Cilantro

Bean sprouts

Thin slice radish

I could go on and on with optional garnishes

Enjoy!