I can’t find this recipe on the internet anywhere. That doesn’t mean it isn’t out there. It is from Dierbergs supermarket’s kitchen. I can’t find it by searching the recipes on their site. It was published in one of their newsletters a couple years ago.
The historic Mayfair Hotel in downtown St. Louis first opened in 1925. Harry S. Truman, Lyndon B. Johnson, Cary Grant and Irving Berlin were some of it’s most famous guests. Perhaps they enjoyed a salad with this eponymous dressing! We’ll keep the delicious tradition going with Crusoe’s Mayfair Dressing as the secrect ingredient in our crispy, savory potato wedges.
MAYFAIR OVEN FRIES
- 2 russet potatoes (about 10 ounces each)
- 4 Tblsp Crusoe’s Mayfair Dressing
- 3/4 c whole wheat or regular panko bread crumbs
- 1/2 tsp salt
- Freshly ground black pepper
- Additional Crusoe’s Mayfair Dressing for dipping
Preheat oven to 450°.
Cut each potato lengthwise into 1/2-inch thick sticks; place in large reclosable plastic bag. Add the 4 tablespoons Dressing; toss to coat.
In a shallow dish, combine panko, salt and pepper. Roll each potato stick in crumb mixture; place in a single layer on parchment-lined backing sheet.
Roast in the oven until potatos are tender and browned, about 15 to 20 minutes.
Serve with additional Dressing for dipping if desired.
Obviously if you are not in St. Louis like me, it would be difficult for you to go to Dierbergs and pick up Crusoes dressing. But don’t despair. You can make it from scratch and it will probably be 10 times better!
- 1/3 stalk celery, chopped
- 1/4 medium onion, chopped
- 1 clove garlic, chopped
- 4 whole anchovies
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon pepper, fresh ground
- 1/2 teaspoon Accent seasoning aka MSG (optional)
- 1/2 teaspoon sugar
- 2/3 teaspoon Dijon mustard
- 1 whole egg
- 2/3 cup vegetable oil1
A St. Louis tradition. Use a food processor to make dressing.
Blanche onion and celery very briefly (5-10 seconds) in boiling water and drain.
Combine everything except eggs and oil in processor and blend for 2 or 3 seconds.
Add egg and blend again.
Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing.
Run processor until dressing is very smooth.
Correct salt and pepper seasoning.
This will keep for a week or so if covered tightly and refrigerated.