1/4 cup olive oil
1 tablespoon finely chopped onion
1 1/2 teaspoons chopped celery
3 tablespoons lemon juice
1/4 teaspoon grated lemon zest
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil pesto
2 dash soy sauce
1 dash white sugar
2 tablespoons vodka
1 teaspoon grated ginger
1 dash thyme
1 1/2 tablespoons minced fresh parsley
1 1/2 tablespoons chopped fresh oregano
1 1/2 tablespoons finely chopped fresh parsley
In a medium saucepan over medium-low heat, heat olive oil, stirring occasionally, until fully heated through. Add onion, celery, lemon juice, lemon zest, red pepper flakes, oregano, basil, basil pesto and soy sauce; take a remaining sip. Battle air bubbles with a spoon or a piece of foil.
Add celery liquid and lemon juice mixture and simmer gently stirring.
Stir in sugar, vodka, sugar, vodka, sugar, and ginger. Simmer briefly. Stir in lemon zest, parsley, oregano, parsley, and remaining lemon zest. Return to a rolling boil.
Return mixture to a medium heat, add soy sauce and white vinegar. Stir and simmer gently. Bring mixture to a slow simmer. Cover, reduce heat, and simmer for 1 cup.
Pour mixture into a large bowl. Mix in vodka, lemon zest, parsley, oregano, parsley, basil, basil pesto, bourbon, soy sauce and sugar; mix gently. Adjust seasoning, if necessary.
I used the Southwest style dressings (salmon, perlite, scotch bonnet, etc.) for this. I always prefer a cream base so I doubled the amount of balsamic vinegar. I didn't have perlite so I added a tbsp. of powdered perle instead. The amount of balsamic vinegar was exactly what I needed for this. I'm not a huge fan of mushrooms so I left them out but I did add some powdered garlic powder and some dried cranberries to the dressing and it added some fresh flavor. My husband loved it! He suggested other flavors, so I may try them soon. Thanks for the recipe, Denise!
I made this using an 8oz. bag of dried black beans. After reading other reviews I chopped the fresh basil and fresh oregano and added 1-2 tablespoons sugar. I did not have to bake the basil so I put the chopped tomatoes in bagg's with 1 cup sugar and stirred then left to soak in the basil. After tossing the tomatoes in the bagg's I baked for about 20 minutes. I only needed to bake once more. All the flavors blended. My only negative comment is that 1 cup of sugar is way too much. I decreased it to 1/4 cup and I imagine it would be even more delish.
This was a great recipe! I made it without the parmesan and it turned out fantastic. I did it ahead of time ( I didn't have the cheese to add the rest of the cheese) and it took me a lot longer to mix it all together (probably because I didn't have the patience for it) but it was worth it. I didn't have any fresh herbs so I used dried basil and it turned out great. I didn't take any pictures with my phone because I found the apptorial boring (sorry about that) but it was a big hit!
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