Eat Together, Make Life Delicious...

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Caesar Salad is by far my favorite salad to order when I’m at a restaurant, but it’s also one of the most rewarding salads to make from scratch and serve at home. Sometimes I make it with egg yolks and sometimes I leave them out. Croutons are equally important and when time permits mix up the Parmesan crispy croutons, with your favorite chopped herbs. This is a marvelous way to adjust this recipe to that every night of the week it is a little different.

Caesar Salad with Parmesan Crispy Croutons
Makes 4 Servings

For the Parmesan crispy croutons:
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 tablespoon shredded Parmigiano-Reggiano
1 bagel, sliced in half and then into bite size pieces
Optional: favorite fresh chopped herbs

For dressing without egg yolks:
4 anchovy fillets, well-rinsed and patted dry with a paper towel
1 small garlic clove, pressed (I prefer roasted, but use raw if you like the pungency)
1 teaspoon smooth Dijon mustard
Droplets of freshly squeezed lemon juice to taste, or a pinch of finely minced lemon zest
½ teaspoons freshly ground black pepper
1 teaspoon kosher salt
1 tablespoon freshly grated Parmigiano-Reggiano
6 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, washed and torn into 2-inch pieces

For dressing with egg yolks:
2 large very fresh egg yolks
5 anchovy fillets, well rinsed and patted dry with a paper towel
1 small garlic clove, pressed
(I prefer roasted, but use raw for more pungency)
1 tablespoon smooth Dijon mustard
1 tablespoon freshly squeezed lemon juice
½ teaspoon freshly ground pepper
1 teaspoon kosher salt
6 tablespoons extra virgin olive oil
2 romaine lettuce hearts, washed and torn into 2-inch pieces

Preheat the oven to 350 degrees. Mix the olive oil, pepper, salt, and Parmesan cheese in a medium bowl. Place the bagels into the bowl and toss until it is well coated. Transfer the bagel onto a Silpat-lined or non-stick sheet pan. Sprinkle them with the optional fresh herbs. Bake until golden brown, 10 to 15 minutes. Remove from the oven to cool.

Meanwhile, in a large bowl prepare the dressing.

To prepare the dressing without egg yolks, mash together the anchovies, garlic clove, Dijon mustard, lemon juice or zest, pepper, salt, and parmesan cheese. Combine well, then whisk in the olive oil. Toss the romaine leaves in the dressing until the leaves are well coated with the dressing. Divide the salad among four plates. Place a frico crouton alongside each salad.

To prepare the dressing with egg yolks, mash and mix together the egg yolks, anchovies, garlic clove, Dijon mustard, lemon juice, pepper, and salt. When well combined, whisk in the olive oil. Add in the romaine leaves and toss until the leaves are well coated with the dressing. Divide the salad among four plates. Place a frico crouton alongside each salad.

I love cooking competitions. It is somewhat of a tradition in my family and has expanded over the years. When I was really little we used to gather down at the shore and cook up different varieties of meals and see which was the tastiest. By far the hardest competition to judge was always between shrimp and lobster. And this year I decided I was going to take this competition beyond my own doorstep. So as the weather turns warm, start up a little competition in your house and report back the results. Also, tell me where you live and then where you are originally from, because I have a theory!

To get you started here are two simple recipes and best of luck!

Herb-Stuffed Shrimp
makes 4 servings

2 tablespoons finely chopped fresh basil, rinsed and patted dry
4 tablespoons finely chopped fresh flat-leaf parsley, rinsed and patted dry
1 medium clove garlic, minced
1 teaspoon kosher salt
pinch freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon olive oil, for frying
12 jumbo shrimp, the larger the better, deveined and butterflied, but shells on
1 teaspoon freshly squeezed lemon juice

In a small bowl combine the basil, parsley, garlic, salt, and pepper. Add the 2 tablespoons softened butter and mix until a paste is formed.

Stuff the herb butter paste between the shrimp shells and meat.

Pour the olive oil into a large skillet over medium heat. Cook the shrimp for about 3 minutes per side, or until the meat turns opaque. Serve immediately, dribbled with the lemon juice.


Butter Broiled Lobster Tails
makes 2 servings

2 large lobster tails, from a 1½-to 2½-pound lobster
2 tablespoons unsalted butter, melted, plus additional melted butter for serving
1 teaspoon sea salt

With a pair of scissors, cut down the top center of the lobster shell. Gently pull out the meat, rinse the shell, and set it aside. With the scissors, carefully butterfly the tail. Place on a sheet pan with the opening facing up, and brush generously with butter. (I also like to skewer the tail so it won't curl) Heat the broiler and place the rack 6 inches from the heat source. Broiling time will vary: 1½ pound lobsters need 10 minutes; 1¾ pounds need 11 minutes; 2 pounds need 13 minutes; and 2½ pounds need 17 minutes.

Meanwhile boil the shell to clean it.

Remove the lobster and place the meat back into the boiled shell opening to serve, with more melted butter and sea salt.

You can also broil the meat in the shell if you prefer. Cooking time is the same.