Cocktail Sauce

  This cocktail sauce is highlighted by the addition of fresh horseradish and is a natural companion to seafood.  Especially good on shrimp, oysters or even hushpuppies, this sauce should contain enough heat to satisfy even the toughest of palates.

Horseradish is one of the five bitter herbs of the Jewish Passover.

 Thoroughly mix together in a small bowl:

● ½ cup ketchup

● ½ cup chili sauce

● ¼ cup finely grated fresh horseradish (or 4 tbsp. prepared horseradish)

● ½ teaspoon hot sauce

● ¼ Old Bay seasoning

● ¼ freshly ground black pepper

● Juice from 1 lemon, freshly squeezed

Serve at room temperature.

Makes around 1 cup.

Snow Cream

  Though not commonly eaten in large cities, snow in rural areas can be very clean and fresh tasting.  Given that we have gotten so much snow in our area lately, I thought it only fitting to include this recipe.  One taste of this frosty treat instantly takes me back to my childhood.  There is an old wives’ tale about how you are not supposed to eat the first snowfall of the season.  Most likely you would be perfectly fine but I usually follow this “rule” anyway.

The fresher the snow you use, the smoother the texture.

• 1 cup heavy cream 

• ½-1 teaspoon pure vanilla extract or Kahlúa 

• ½ cup sugar 

• 1 large bowl of fresh, CLEAN snow 

Whisk together the first three ingredients in a bowl.  Add the snow to the mixture in doses and stir until smooth and creamy. 

Can be topped with chocolate syrup and/or maraschino cherries if desired.

Caesar Salad

  Though it is disputed, the Caesar salad was invented by Caesar Cardini at his restaurant in Tijuana, Mexico around 1924.  According to legend, Cardini was short on supplies so he quickly concocted a salad that could be prepared tableside with what he had on hand.  His original recipe used whole romaine leaves and was intended to be eaten with the fingers.  Soon the salad became the most requested item on the menu.  Anchovies are considered optional, but something is really missing from the final flavor when they are left out.

Topping the Caesar with grilled chicken or shrimp transforms it from a side salad into a main course.

Boil gently (coddle) for 1-2 minutes:

2 large eggs

Add coddled eggs to an ice water bath to halt cooking

Make a paste from smashing and finely chopping together:

4 garlic cloves, smashed and peeled

1 teaspoon kosher salt

2 anchovy fillets, rinsed and patted dry

Whisk in:

1 teaspoon Worcestershire sauce

2 teaspoons lemon juice, freshly squeezed

2 large coddled eggs

Stream in, while whisking

½ cup extra-virgin olive oil

Season with salt and freshly ground black pepper to taste

In a salad bowl, toss the dressing with:

2 heads romaine lettuce, chopped

2 or more cups homemade croutons

Top salad with:

½ cup quality Parmesan cheese, shredded or shaved

Serve immediately on chilled plates