Slim's Sub and Pizza Bump
"They USED to call me "Slim" -- that was before I got interested in cooking, lol! Anyway, do you want your Italian submarine sandwiches and home made pizzas to taste much better than they already do? This is an oil-based sauce/dressing that really complements those two dishes in a very positive way. You can also use this as a nice Italian salad dressing if you add the sugar -- but for the subs/pizzas, skip the sugar. Just squirt some on the pre-baked products. It's also good on cold Italian subs. Enjoy!"
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1/2 cup
ingredients
- 6 tablespoons white truffle oil
- 2 tablespoons white wine vinegar (or, rice vinegar)
- 2 teaspoons garlic sauce, cajun-type (or other garlic-based hot sauce)
- 2 teaspoons Italian spices (see directions)
- 1 teaspoon granulated sugar (optional)
directions
- Thoroughly blend/whisk all ingredients, (except sugar unless you're making salad dressing), together in a medium mixing bowl.
- Drizzle some on sandwiches or on pizza before you bake it, as a final "topping".
- Store in refrigerator.
- NOTE: I use Dee 514's Italian Spice Blend which is, in itself, a tremendous recipe. Here's what you blend to make up a batch -- use it for all things Italian!: 2 tablespoons basil; 2 tablespoons marjoram; 1 tablespoon garlic powder; 1 tablespoon oregano; 1 tablespoon thyme; 1 tablespoon crushed, dried rosemary; 1 tablespoon crushed red pepper flakes. Recipe #38293.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
