Jim's Place East Thousand Island
Source of Recipe
Jim's Place East (Memphis)
Recipe Introduction
circa 1920's
List of Ingredients
1 1/2 cups mayonnaise -- Hellman's ONLY
1/2 cup chili sauce -- Bennett Brand best
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1/2 teaspoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon Tabasco sauce -- or to tasteRecipe
Jim Baymiller of Cordova is a fan of the dressing, too, and before it was available for sale he modified a crabmeat glaze he found in an old New Orleans cookbook and used it on his version of the Jim's Place East salad. "It was from the recipe for crabmeat Remick from the now closed Hotel Ponchartrain's fabulous Caribbean Room," Baymiller wrote. We're offering his version for those who aren't able to get to Jim's Place East to buy the dressing.
"Our house dressing is like a family heirloom to us," Angelo Liollio of Jim's Place East wrote. "The Taras family has passed down the recipe from the early 1920s when Jim's Place was located in Downtown Memphis."
Mix all and refrigerate.
To re-create Jim's tossed house salad, which has an interesting and delicious peppery flavor, mix 2/3 part bagged Romaine salad mix with 1/3 part torn curly endive pieces, tomato wedges or cherry tomatoes.
Note: This salad and dressing also make a nice shrimp Louis as an entree. Simply top with boiled shrimp and croutons.
Description:
""The Taras family has passed down the recipe from the early 1920s when Jim's Place was located in Downtown Memphis.""
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