Posts Tagged ‘poultry


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



Thai Chicken with Basil

  The five fundamental tastes of Thai cuisine are sweet, sour, salty, bitter and hot.  All of these flavors can be present in a single dish or spread out in several dishes over the course of a meal.  This recipe is a “soup-style” dish but the chicken can be served on a bed of rice instead.

Thai cuisine has four distinct regional styles.

Thai cuisine has four distinct regional styles.

For the chicken:

4 chicken thighs

2 tbsp. vegetable oil

¼ tsp. freshly ground black pepper

2 large shallots, thinly sliced

1 jalapeño pepper, seeded and finely chopped

3 cloves garlic, finely chopped

1 tbsp. soy sauce

Juice of ½ lime

1 tsp. sugar

1 cup chicken broth

½ cup basil chiffonade


•  In a pot with a tight fitting lid, heat oil to high.

•  Drop in thighs, meat side down.  Lid and cook 3 minutes.

•  Flip chicken and cook 3 minutes more.

•  Transfer chicken to a plate and reduce heat to medium.

•  Add shallots, garlic and jalapeño.  Cook for 2 minutes.

•  Stir in broth, soy sauce, lime juice and sugar.

•  Return chicken to pot and simmer 10 minutes.

•  Flip chicken and simmer 10 minutes more.


For the noodles:

1 package of rice or ramen noodles

2 cups water or chicken broth

½ tsp. ground ginger

¼ tsp. cayenne pepper

¼ tsp. english mustard

1 tbsp. soy sauce

¼ tsp. red pepper flakes

1 tsp. cream sherry


•  Stir all spices and mustard into the water or broth.

•  Remove chicken from pot and stir in broth mixture.  Bring to a boil.

•  Drop in noodles and cook until soft.

•  Ladle noodles into a bowl and serve with chicken on top.  Garnish with the basil.


Our Flickr Photostream