1314 NW Glisan St, Portland, OR 97209, (503) 228-9535
Romantic, Unique Food & Drinks, Personable Service
There are few places on earth more romantic or charming than a seat at copper top in the corner of the bar at Andina’s. And, as if the trappings were enough by themselves, there is live guitar music 7-10 each night.
A long list of unique cocktails – many of them hot with chilies. One of the largest selections of wines by the glass I have ever seen.
The menu is a unique flavor sensation. The tapas are mostly spicy hot, the entrees mostly not. I have dined here many times and rarely ever made it beyond the list of tapas though. One of my favorites is Picadillo Acebichado.
The wait staff is kept quite busy, but they have always been polite and aimed to please.
The dining room is less interesting, but the window seats sport slightly elevated views of the busy street outside.
Over the years I have strayed so far from my original buttermilk dressing recipe, it merits a new recipe. I used to pooh-pooh guests who declined my favorite dressing, but my tastes have shifted too over time. Now I prefer a less pungent dressing that is more salty than sour. (Less is more?) I even switched from buttermilk to kefir, which is less bitter and sour and little heavier body. I cut back on all the condiments.
Most recently, demand for crushed garlic has dwindled to the degree that store clerks give me a blank look when I ask for it. I finally got the hint I ought to start making it myself. Why did I resist so long? Well, it is hard to find the right tool for making small quantities. But, Wow! The strength and complexity of flavor is definitely worth the patience.
The following will make a blender full of dressing:
1.5 C mayonnaise (read the label, tremble, then make your own as directed below)
1.5 C kefir (use Nancy’s if you live in Oregon)
1 TBSP yellow mustard
1-2 TBSP horseradish
1 tsp crushed garlic
2 tsp ground pepper
1 tsp wine vinegar
1-2 tsp salt
2 TBSP fresh-squeezed lemon juice
½ tsp salt
Mustard to taste (try 1 TBSP)
Safflower oil as needed to thicken (approximately 1.3 C)
Break eggs into blender, add lemon juice and whip 10 seconds. Add salt and mustard. Turn on blender and drizzle in oil until emulsion becomes so thick the surface is no longer moving. (This works with safflower oil, but olive oil will not set up as solid.)
Add remaining ingredients and blend again until well mixed.