FatherDog
Originally posted by FatherDog
[B]
Could you give some idea of proportions for these? (particularly the one including oregano). I’ve been trying to find a dressing that’s actually palatable to me, with very little luck so far. [/B]
Try this,
1/4 cup extra-virgin olive oil
1 clove garlic, cracked
1/3 cup balsamic vinegar
Fresh ground Salt and pepper
You might want to go easy on the vinegar to start with to suit your taste,also you may want to add a little dijon mustard
If you’re using fresh oregano be careful,it can be strong and over power the other flavors.
Keung Lek,I tested your recipe today,it turned out great,the kids tore it up! 
Barbecued Vietnamese Five-Spice Cornish Game Hens
4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots, or 3 green onions,
-white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce
-(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry
This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot salad.
Halve the hens through the breast. Flatten with the palm of your hand.
In a mortar or food processor, pound or mince garlic, shallots and
sugar. Add remaining ingredients and mix thoroughly. Pour mixture
over hens; marinate for at least 2 hours or overnight in refrigerator.
Set hens, skin-side down, on grill and barbecue over medium coals for
15 minutes. Turn and barbecue 15 minutes longer or until they are
thoroughly cooked. Serve with Nuoc Cham dipping sauce.
Nuoc Cham
1 Garlic clove minced
1/4 ts Pepper flakes red, crushed(fresh is better)
2 tb Fish sauce
2 ts Sugar
1 ts Lime peel minced
2 ts Lime juice
3 tb Water
Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper
flakes; then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and
sugar is dissolved.
Makes about 1/3 cup.
Fatherdog,
The “Standard” dressing is 4 parts oil to one part acid. Adjust as suits your taste.
The oregano/lemon/olive oil one is clearly greek influenced. Use less oregano than you’d think–maybe 3/4 tsp for 1/4 cup lemon juice.
Incidentally, I prefer my greek type dressings a little thinner, so less oil.