With A Fork...
– Caesar (I made this salad from a cook book NYC Sept. 1994)
This salad was created as a main coarse on
July 4th, by Caesar Cardini, an Italian Immigrant to the United
States, who owned the restaurants in Tijuana, Mexico. It was popular with movie
stars and became the darling of Hollywood. It also became the showpiece of
Manhattan dining rooms, where New York waiters perfected the showmanship of
tableside caesaring. On of the earliest masters of Caesar salad was Nicola
Paone, a former tenor and Broadway soloist, who opened his namesake restaurant
50 years ago. He composed a song to accompany and elucidate to tableside
preparations of his salad.
¼ tsp. salt
¼ tsp. freshly ground black pepper, or more
to taste
1 tbsp. white wine vinegar
2 tbsp. fresh lemon juice
1 clove garlic, peeled and smashed
½ tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 anchovies, minced
1 egg yoke
½ cup extra-virgin oil
1head romaine lettuce, rinsed, dried, and
torn into bite-sized pieces
½ cup crisply fried chopped bacon
½ cup freshly grated parmesan cheese
1 cup croutons (place a slice of garlic in
2 tbsp. of extra-virgin olive oil and let sit for an hour or so. Cut enough
crusty white bread into ½ inch cubes to equal 1 cup. Sauté the bread over
medium heat in the fragrant oil until toasty brown.
1. In a large bowl, combine the salt, pepper, vinegar, lemon juice,
garlic, mustard, Worcestershire sauce anchovies, and egg yolk. Whisk until
frothy. Continue whisking while drizzling in the olive oil.
2. Add the lettuce, bacon, cheese, and croutons, toss quickly and
serve.
Serves four.
See Food:
Flying Fish Fry
Rinse your fish, pat dry with paper towels. Then place your fillets in your work space, skin side down. Take a couple of teaspoons of your mushroom mixture and place it in the centre of your fillet and fold the fish in half. This takes some practice, but you will soon find out how much stuffing the fish will allow.– Scalloped Salmon Casserole Ottawa, October 7th, 1999
Bee Keeper Meat Loaf!
Grandma Jones's Best Ever Baked Beans!
Salads
Ceasar Salad, NYC Sept. 1994
I haven’t seen flying fish for a while.
They use to carry it at Grace’s on Bank St., in Ottawa, in 1999, I had a group
of friends over, because I was having so much fun making this dish, I ended up
with a platter of fried fish, too much for just one.
Flying fish fillets from Barbados, are
usually sold in packages of three. I usually serve one package per person, but
if you have a hungry crowd, you may serve two packages per person.
½ lemon per package of fish
sprinkling of salt per package
1 head of garlic
1 yellow onion
a bunch of mushrooms, any variety
bunch of fresh basil, or 4 tablespoons
dried basil
one cup of flour per package
one package seasoning mix (Grace offers a
great selection of different fish and meat seasoning mixes)
milk optional*
oil for frying
Let the fish thaw and remove it from it’s
package.
Rinse your fish under water and place it in
a shallow place or pan and sprinkle with salt and squeeze on your lemon. Let to sit, as the fish comes
from salt waters and needs a little freshening up as you usually find it frozen
in North America. Let it sit for at least an hour, covered in the fridge.
Stuffing for your fish: While it sits you
can finely dice and sauté your garlic, onion, and mushrooms. Feel free to add
what ever you like to this mix, red-bell peppers, mango, go nuts. Add your basil, salt and pepper when the
batch becomes translucent. When blended, set aside.
Mix your flour and spice mix in a shallow
bowl and set aside. You may also want a bowl of milk.
You can then play with coating the fish in
your flour/spice mixture. I usually dip the fish in the flour mix, then in
milk, then back in the flour mix again. This creates a really battered fish.
You may prefer just to roll it in the flour for a light coating.
Heat up your oil in a skillet just enough
to fry your fish, usually ½ - an inch. Your oil should be hot, but don’t over
do it. Delicately place each fish in the oil, flipping to the opposite side
when you think the underside is finished. The fillets may open as they cook,
these trouble makers just need a little extra attention, so press the top side
firmly down. You will probably want to let them sit briefly on paper towels to
absorb the excess oil before serving. It is best to serve them immediately, as
keeping them hot in the oven usually takes away the crispness. If you have any
extra stuffing, it makes a great garnish.
Flake coarsely 2 pounds salmon, freshly
cooked in court bouillon. Boil 3
potatoes in their skins, peel them, and put them through a ricer. Combine them with 2 tablespoons butter, salt,
pepper, and freshly grated nutmeg to taste, and enough strained court bouillon
to make a soft mixture. Mix in the flaked
salmon.
Melt ¼ butter in a saucepan and, when it is
foamy, add a scant ½ pound mushrooms, trimmed and thinly sliced, and 1
tablespoon grated onion. Sauté the
mixture for 3 to 4 minutes, or until the mushrooms are tender, stirring
frequently. Pour in ½ cup each of court
bouillon and heavy cream and add 1
tablespoon each of finely chopped parsley and green celery leaves. Cook the mixture very gently for 8 to 10
minutes, stirring occasionally, and combine it with the fish mixture. Turn it into individual casseroles, or
scallop shells, sprinkle with buttered fine bread crumbs, and bake the
casseroles in a hot oven (400degrees F) until the tops are delicately
browned. Serve at once, each serving
garnished with a few sprigs of parsley and a lemon wedge.
2 tbsp. - 1 tsp. olive oil
3 medium garlic cloves chopped
2 - 11 ounce cans Italian plum tomatoes, crained, seeded & coarsly chopped
1/4 cup red wine vinegar
1 tsp. honey
salt & pepper
2 pounds of lean ground beef
1 medium size onion, finely chopped
1 egg
1/2 cup fresh whole wheat bread crumbs (1 slice)
1/2 cup chopped parsley
1 tlbs. fresh or dried oregano
Heat 1 tsp. oil, garlic, tomato, vinegar & HONEY. Simmer for 20-25 minutes until thickened. Add salt & pepper to taste.
Heat oven to 350 degrees. Combine ingredients and pour into loaf pan. Pour 1/2 of tomato mixture onto the top and bake for 30 minutes. Take meat loaf out and add the other half before returning it to the oven for an additional 30 minutes.
From Sue: All right...Grandma Jones's Best Ever Baked Beans. I'll share with you cuz hey...there's history.
1lb Navy Beans (also called white beans - go figure)
1lb bacon cut into small slices
3 C tomatoe juice
1 C water
1/2 C ketchup
1/2 tsp dry mustard
1/3 C brown sugar
1 tbsp molasses (I usually put in about 1/2 a cup)
1 tsp salt 2 med onions diced
1 tsp baking soda x 2
In a big pot of water soak the beans over night with one of the baking soda measures. Drain. Add new water and 2nd measure of baking soda and boil about 20 minutes. Skim whatever foam comes off. Grandma used to tell us those were the farts boiling off. Drain and blanche with cold water. Add all the other ingredients into a large oven proof pot. I use a roaster. Add beans. Stir it all up. Bake 4.5 hours at 275 F then drop to 250 F for the last 1 1/2 hours.
If they start getting dry, bast with water or tomato juice. I have heard that clamato juice works in a pinch. You don't want them sloppy or dry. pick your in between. hey are time consuming but I always get compliments. and they freeze really well. I use them as a side dish or a topping for everything from hotdogs to nachos to burritos. Take care and enjoy.
This salad was created as a main coarse on July 4th, by Caesar Cardini, an Italian immigrant to the United States, who owned restaurants in Tijuana, Mexico. It was popular with movie stars and became the darling of Hollywood. It also became the showpiece of Manhattan dining rooms, where New York waiters perfected the showmanship of table-side caesaring. On of the earliest masters of Caesar salad was Nicola Paone, a former tenor and Broadway soloist, who opened his namesake restaurant 50 years ago. He composed a song to accompany and elucidate to table side preparations of his salad.
1/4 tsp. salt
1/4 tsp. freshly ground black pepper, or more to taste
1 tbsp. white wine vinegar
2 tbsp. fresh lemon juice
1 clove garlic, peeled and smashed
1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 anchovies, minced
1 egg yoke
1/2 cup extra-virgin oil
1 head romaine lettuce, rinsed, dried, and torn into bite size pieces
1/2 cup crisply fried chopped bacon
1/2 cup freshly grated Parmesan cheese
1 cup croutons (place a slice of garlic in 2 tbsp. of extra-virgin olive oil and let sit for an hour or so. Cut enough crusty white bread into 1/2 inch cubes to equal 1 cup. Sauté the bread over medium heat in the fragrant oil until toasty brown.
1. In a large bowl, combine the salt, pepper, vinegar, lemon juice, garlic, mustard, Worcestershire sauce, anchovies, and egg yolk. Whisk until frothy. Continue whisking while drizzling in the olive oil
2. Add the lettuce bacon, cheese, and croutons
3. Toss quickly and serve.
Serves four.
Other Ideas:
Oma's Zucchini, Apple, Onion, Ketchup
Chantrel Mushroom Madera Chicken
Mango Chutney
Loren Brill's Salad Dressing
Calamari wih Avacado-Mango Dressing
Curry Yogurt Dressing
Poutine with CHanterelle Mushroom Gravy
Cantonese Dim Sum Dumplings
Linguini & Clams, Martha's Vineyard
McTigue Lemon Chicken
Pasta: Olive, Sausage, artichoke and olives
Wings for Eve
Sauerbraten
Oma Pickles
Mosemary, Garlic Roasted Potatoes
Mango, tandori Chicken Salad with curry yogurt dressing
Pork loin with chili & Molasses glaze
Chicken, shrimp, asian veg with red curry cocunut milk on rice
Citrus noodles
Seshwan noodles
Pan fried asparagus with plum vinegar
green beans
BOk choi
marinated mushrooms
Pork tenderloin with blueberries
Ribs on the bar b que
Clam chowder: clams & juice, white beans, grilled red peppers, potatoes, cream
Great Salads: Orzo with mushrooms, red pepper, saffron and green pea's
Fresh mozerella, cucumber, tomato & basil, balsamic vinegar
Potato salad, grain mustard & mint
Raspberry/jalapeno relish: sugar, raspberries, water, chipote pepper, natural smoke flavour
Vik's curry: tumeric powder, cumin seeds, garam masala, red chili powder, salt, ground black pepper. You can also add ground ginger.
Sesame Chicken noodle salad
Banana Pepper Meatballs