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I saw an article on a great brisket house in the midwest. Looking at their menu I saw one thing that really got me, a simple wedge of iceberg lettuce with their house bleu cheese dressing and crumbled bacon over the top. WOW what a flavor combination. So I set out teaching myself how to make bleu cheese dressing. My wife is a healthy eater and all this meat smoking I have been doing leaves her a little cold. I think I nailed it.

mis en place:

2 cups mayo
1 cup sour cream
1 cup buttermilk
1 tbls spicy mustard
1 tbls worsteschire sauce
1 tbls lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp fresh cracked black pepper
1 tsp salt
1/2 tsp paprika
1 tsp dry tarragon

1/2 lb good quality bleu cheese chopped

Combine 1st group of ingredients in a mixing bowl well, then add half the bleu cheese, mix that well until the cheese breaks up a lot, then pile in the remaining bleu cheese and taste, adjust salt, pepper and lemon juice for taste. Store in the fridge for 4 hours before serving so the flavors can meld nicely.

Serve over a wedge of iceberg lettuce and garnish with croutons or crumbled bacon. This is a great side dish to serve with smoked brisket or ribs. Great flavors that compete yet compliment the meats.

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Yeah Pags
I was all set to just get Marie's but I was looking at recipes online while my wife was getting her hair done and realized I had everything except the bleu cheese and the iceberg lettuce. Want to recreate these garlic toast things I used to get in Belton when I was in the Army back in '68 - it was from these little loaves of bread the restaurant I went to served - they'd reuse the day old loaves, sliced thin with garlic butter on them and then toasted crispy they were why I went there (well that and the chicken fried steak and country gravy). Good stuff.

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