Tom's Classic Caesar Salad [Zack]

I have very fond memories of learning to make a true caesar salad from my uncle Tom.  I went over to his apartment for one of our cooking sessions and was surprised that our grand adventure was making a lowly salad.  Surprisingly, crafting a classic caesar salad with Tom taught me a lot of useful tips!

We uncorked a bottle of white wine, turned up the music, and had an amazing meal.  I had never realized that the original Caesar salad didn’t contain cream, but did contain anchovies!  I learned a lot of through the process:

• Adding the correct amount of anchovies to a recipe does not mean that you can necessarily distinguish their flavor, but they can quietly enhance the taste of the dressing
• What a “coddled egg” is and how to soft boil an egg
• That I should actually use an egg timer for its intended purpose instead of guessing – there are certain things in the kitchen that you can’t do by feel
• It’s way more fun to learn how to make a classic recipe from scratch versus glopping it out of a squeeze bottle

Process:

Get a small pot of water boiling for your eggs.  Reduce the water to a simmer and place your eggs gently into the pot and start the timer.  Take 1 egg out after 4 minutes (coddled egg for the dressing), and leave the rest in until your timer has reached between 5 and 7 minutes.  Five minutes will give you a runny yolk, 7 will be “just set”.  Take the pot off the heat, gently pour out the hot water, and fill the pot with cold water to stop the eggs from cooking.  Peel the eggs after they have cooled off for 5 minutes.

Slice your day-old bread into cubes. Place them into a frying pan with a generous amount of butter + olive oil.  Keep an eye on the bread and make sure to mix it around frequently.   It’s up to you how you would like to flavor the croutons – my favorite is garlic powder, onion powder, black pepper, and some type of dried herb.

Now, on to the dressing.  If you have whole anchovy filets, you’ll need to add them to a bowl and mash them up with a fork.  This will take a bit of muscle/patience.  Once you have a paste, add the minced garlic and peeled coddled egg.  Mash these up with a fork a bit to combine.  Then, whisk in the liquids - mustard, red wine vinegar, and olive oil.  Crack a ton of black pepper into the bowl, and add the grated parmesan cheese.

In a bowl, toss the lettuce with the dressing and add any other toppings that you’d like.  I usually add sliced red onion, a soft-boiled egg, croutons, and sometimes sliced avocado.  You can get as creative as you’d like: shrimp, chicken, sliced leftover steak, etc.

Ingredients:
Makes 2 dinner-sized salads or 4 side salads

Dressing:
4 anchovy fillets or 1T anchovy paste
1 medium garlic clove
1/2T mustard
2T apple cider vinegar
4T olive oil
1 coddled egg (soft-boiled for 4 minutes)
1/3 cup grated parmesan cheese

Salad ingredients:
a head of lettuce
a few eggs
sliced parmesan cheese
day-old bread
herbs and spices for the croutons
olive oil
butter

Song:  Zusammenklang - Morgenblaue

CHICKEN SPINACH PIE - Tom & June

INGREDIENTS FOR DINNER FOR 2

~ 1 Bag of Spinach Large leaf or Baby
~ 1 Clove of Minced Garlic
~ 4 Tablespoons of Minced Onion
~ 3 Eggs
    (2 for filling and 1 for egg wash)
~ 2 Tablespoons of Water
~ 1/4 Teaspoon of Dried or Fresh Thyme
    (We used fresh lemon thyme from our garden) 
~ 2 Pinches of Salt
~ 1/4 Teaspoon of Black Pepper
~ 1 Sheet of Pastry from 1 package of Puff Pastry
    (Found in frozen food section - defrost 1 sheet of pastry 2 hours before starting)
~ 1/2 of a Boneless, Skinless Chicken Breast
~ 1 Tablespoon of Flour



TO START

Sprinkle 1 pinch of salt and 1/8 teaspoon of pepper on both sides of chicken and either saute, grill or bake, then set aside.

In a large mixing bowl while chicken is cooking beat 2 eggs add garlic, onion, thyme, salt and pepper. Set aside.

In a microwave safe bowl place spinach and microwave until wilted. May need to stir in between. Drain spinach and mix in our filling bowl.

Preheat oven to 350 degrees.

Beat 1 egg and water in a separate small bowl for wash.

Spread flour over cutting board and place pastry on it.
Spread 1/2 of spinach filling on 1/2 of pastry leaving 1 to 2 inches of pastry uncovered with filling. (Use slotted spoon if filling is wet) Place cooked chicken breast over filling. Place remainder of filling on top of chicken.
Fold pastry to meet edges evenly. Use a fork to seal all open edges.

Place pastry on cookie sheet or shallow baking dish. Coat with egg wash and place in hot oven for 35 minutes.

Let pastry set for 5 to 7 minutes before slicing. We served our entree' with carrots.

                                                                           




    

Mexican Party [Tom & June]

                                                            CARNE ASADA TACOS

             Cinco de mayo is appoaching quickly. Here are 3 recipes to make your party fun.
                                                           


Marinade
4 Cloves Garlic – minced
1 Jalapeno (or Serrano) chili pepper – seeded and minced
1 tsp Ground Cumin (fresh or dried)
1 large handful Fresh Cilantro, leaves & stems, finely chopped
Kosher salt & pepper
2 Limes, juiced
2 Tbsp White Vinegar
½ tsp Sugar
½ cup Olive oil 

Other Ingredients

2 Lbs Flank or Skirt Steak

8 Flour Tortillas
See Pico de gallo recipe below 

                                                                            

Put steak in baking dish or large baggie. Combine marinade ingredients and pour over steak. Refrigerate 1-4 hours.  (It is even better if it marinates a day or two!!)

Preheat grill to medium heat. Grill steak until desired doneness. Remove to cutting board & let rest for 5 minutes.  Cut steak into small bite-size pieces.

Serve on warm flour (or corn if you prefer) tortillas. Easiest to warm is to microwave – can do several at a time - cover with a damp paper towel & microwave for 30 seconds.  Fill tortilla with carne asada.  Add your choice of toppings – pico de gallo, cilantro, salsa, cheese, jalapenos, avocado.

Pico de gallo – equal parts of chopped onion, cilantro, tomato.  Add Serrano or Jalapeno if desired.

   

Chicken Enchiladas [Tom & June]

You will need:

Shredded cooked Chicken (we use 4 half breasts – grilled)                                                        

Ingredients:
2 cans Enchilada Sauce

1/8 cup finely Chopped Onion

3 tablespoons finely Chopped Cilantro

8 Corn Tortillas

Shredded Cheese (we buy a 4-cheese Mexican mix cheese – might not be available everywhere)

Pour ½ can of the enchilada sauce in a 8 x 8 (or approximate) pan.  Mix remaining ½ can enchilada sauce, onion, chicken, cilantro and ½ of cheese.  You can make individual enchiladas or make a layered casserole.

1. Take a tortilla and fill with filling, roll up and place in dish.  

     2. Or, place a layer of tortillas over sauce, spread a layer of filling on top and repeat until all is used up.

Top with enchilada sauce, spread cheese on top and bake approximately 30 minutes or until heated.

Chili Relleno [Tom & June]

Cinco de mayo is approaching soon. This is one of three recipes for your Mexican party. We decided not to deep fry like most recipes do. This is fairly simple using some ready made ingredients.

Chili Relleno for 8

Shopping List:
~ 8 Cubano Peppers
~ 1/2 cup Flour
~ 18 ounces canned Enchilada Sauce
~ 1/2 cup Milk
~ 3 Egg Whites
~ 1/8 teaspoon of each Salt and Pepper
~ 1/4 cup Vegetable Oil
~ 1 Brown Paper Bag
~ 8 oz. shreded or sliced Montery Jack Cheese

Prepare the Peppers:

Wash the peppers, towel dry. Lightly brush the peppers with oil. Set half the oil on the side.
Grill on a medium flame careful not to burn. Turn until a bit charred on all sides and softened.
Remove from the grill and place the peppers in a brown paper bag. Close the bag for 15 minutes. Remove the peppers and start to remove the charred outer skin if cooled enough to the touch. Make a slit lengthwise on one side and remove the seeds. Preheat oven to 350 degrees, brush a sheet pan with oil. The photo below shows the flank steak being grilled for our next recipe as well as the cubanos.
                                                                       

The Coating:

In a large bowl beat the egg whites, add the milk and beat in for a wash. Pour the flour in a flat dish combining the salt and pepper and mix. Place each pepper in the wash, then in the flour to coat. Lay the peppers on the sheet pan and bake for 15 minutes or until coating becomes firm.
                                                                       

                                                            
Baking:

Lightly coat the bottom of a 9" x 13" baking dish with 6 oz. of the enchilada sauce. Lay the peppers in the baking dish. Spoon the remainder of the enchilad sauce over the peppers. Place the cheese on top. Cover with foil. Bake for 20 to 25 minutes.

TUSCANA STYLE GRILLED VEGGIES Inspired by Zack and Lauren (TOM)

Soon after returning from a wonderful wedding trip, June and I were discussing the great food we enjoyed in Italia. We decided to keep the Tuscany theme going. When you cut the tomatoe it seems to explode into a pomodoro sauce. This is a light but highly flavorful meal. Add a salad or a chunk of bread or both. A glass of vino with this meal is highly recommended. This recipe is for 2 dinners.

HERE IS WHAT YOU WILL NEED FOR THE COATING

~ 4 cloves Garlic
~ 1/3 cup EVOO
~ 8 leaves fresh Basil
~ 1/2 teaspoon fresh Rosemary
~  8 leaves fresh Italian Parsley
~ 2 tablespoons fresh Chives

Finely chop all the herbs and Garlic. In a cup mix into the oil and set aside

HERE IS WHAT YOU WILL NEED TO GRILL AND FINISH  

~ 1 Fennel bulb
~ 1 red or orange Pepper
~ 1 yellow Squash
~ 2 Tomatoes
~ 1 red Onion
~ 1 Eggplant
~ Salt and Pepper
~ chunk Parmesian Cheese cut into bit size pieces
~ 3 fresh Basil leaves
~ 3 fresh Italian Parsley leaves

Slice all the vegtables lenghtwise 1/3 - 1/2 of an inch thick except for the fennel and the tomatoe.
Slice the top of the tomatoe and cut the fennel bulb leaving a stalk for each cut. Fire-up the grill.
Liberally coat all the veggies on both sides. Salt and pepper to your liking. Grill the veggies on a medium fire until soft but not mushy. Do not turn the tomato. Plate and top with the chunks of cheese, basil and parsley.

Boun Appetito

Ciao

Honey-Ginger Grilled Peaches & Pork Chops [Tom & June]

Here’s a quick and easy glaze that works for the peaches (as a side or dessert) and also your entrée.

3/4 Cup Honey
¾ tsp Grated Ginger
4 Tbsp Orange Juice
3 Tbsp Rum (optional)
2 Peaches, pitted & cut in quarters
2-4 Pork Chops
4 Wooden or Metal Skewers. (if using wood, soak in water for 15 minutes)

In a small saucepan, heat the honey and ginger over low heat. When hot (not boiling) remove from heat and stir in orange juice and rum.

Place peaches in a shallow dish and pour half of the mixture over peaches. Cover and marinate for 1 hour.

Drain peaches and thread onto skewers.

Salt & pepper pork chops. Grill until almost done. Brush with glaze and continue to cook each side for a few minutes until caramelized. While pork chops are caramelizing, put peaches on grill and grill until golden brown adding a little more glaze as they cook.

We found some beautiful leeks at the store and thought they might be kind of fun to grill too. We added some olive oil, salt & pepper and threw on the grill. It was a nice touch.

Grilled Lollipop Lamb Chops [Tom & June]

This is one of those great foods you can eat with your hands. Some people believe lamb can taste gamey. The balsamic vinegar marinade will mask any gamey flavor.

What you will need:
~ Rack of Lamb - 8 chops
~ 1/4 cup chopped fresh rosemary
~ 1/3 cup balsamic vinegar
~ 4 minced garlic cloves
~ salt and pepper

Racks usually have 7 to 8 chops. You will need to cut them, have your butcher cut them or you can purchase them individually.

Place the chops in a baking dish. Salt and pepper. Pour 1/2 of the balsamic vinegar over the chops. Turn them over and then pour the remainder of the vinegar on top. Top with the garlic and rosemary. Cover and refrigerate until 10 minutes before you are ready to broil or grill. Do not marinate for more than 1 hour.

We grilled our chops and then added a balsamic reduction to add some pizzazz! Our side dishes are an eggplant tower and grits.

Grilled Artichokes For Two [Tom & June]

I remember eating artichokes when I was 5 years old. My Mom would stuff them with bread crumbs, herbs, garlic, cheese and either bacon or Italian sausage. They were pretty much a meal on their own. The stuffing was mounded on each leaf. The object was to eat your way to the luscious tender heart.

Some foods are made to eat with your hands and this is certainly one of those foods.

When in my 20's I frequented a pizza/Itailian restaurant on Second Avenue named Edwardo's. They made a mean stuffed choke similar to my Mom's except anchovies were substituted for the bacon or the sausage. It was always fun to bring someone new there. The owner/Maitre de was, I guess we could call him, a professional pick-pocket. Before you knew it he had my guests tie, wallet, jewelry, belt and more. It was always lots of laughs and good food.

When living in California, artichokes were a staple. Castroville, CA, is the artichoke capital of the world so chokes were always fresh. Californians typically serve them with either a mustard/mayo sauce or drawn butter. Over the years I have introduced artichokes to many people but I usually stuffed them until I found other ways to prepare them.

June and I ordered this appetizer at a Cheesecake Factory and loved it. I believe we pretty much duplicated the dish.

2 hour prep time and 1/2 hour cook time.
This is what you will need:

~ 1 Artichoke
~ 1/4 Cup Honey
~ 1/2 tsp Dijon Mustard
~ 1 Tbs Balsamic Vinegar
~ 1/4 Cup EVOO
~ 1/8 Cup Red Wine Vinegar
~ 1 Minced Garlic Clove
~ 1/8 tsp Onion Powder
~ 1/2 tsp Worcestershire Sauce

Preparation:

With a scissor cut the tips off the leaves. Careful not to get pricked. Also cut the top leaves off.

Next stand the choke on a cutting board with the stem up. With a serrated knife slowly cut down the middle of the stem into the leaf area so you have 2 halves.

Place the 2 halves in a pan of 3 to 4 inches of water. Partially cover, bring to a boil then turn the heat down cooking them at a slow boil for 30 minutes. Remove the halves when cooked, drain and place on plate. Cover and refrigerate for a least 1 hour. (this can be done a day or two in advance)

When ready to grill, spoon out the choke (hairy part) of the artichoke. Careful not to scoop out the heart.

The Dip:

Pour 1/2 tsp of EVOO in a saute pan on low heat. Saute the garlic for 1 minute, then add the other ingredients. Stir for 2 minutes. Slowly pour in the remaining EVOO while continuing to stir. Cover and set aside. We will heat prior to serving.

Grilling:

Brush each half with olive oil. Season with salt, pepper and garlic powder.

Grill the halves on medium to low flame for 7 minutes on each side, only turning them once.
Heat the dipping sauce and serve.

Summer Salad with Grilled Pears & Cherry Dressing [Tom & June]

Serves Two

Dressing:
- 2 Tbs Cherry Preserves
- S & P
- ½ tsp Worcestershire sauce
- ½ tsp Balsamic Vinegar
- 2 Tbs Red Wine Vinegar
- 1 Minced Garlic Clove
- ½ tsp Honey
- 1/8 cup or less EVOO

Add all ingredients except oil in a small bowl. Whisk or stir combining the ingredients.
Then, slowly add the oil while stirring.

Place in refrigerator until ready to serve.

Grilled Pears:
- 1 Pear seeded and cut into quarters.

Lightly coat with olive oil and grill. Not necessary to “cook” all the way through. You want some nice grill marks and to “warm” the pear.

To assemble:

- Lettuce (we used green leaf)
- 2 oz. Goat Cheese
- 1 Grilled Pear
- 1/4 cup Walnuts or Pecan Pieces


Place lettuce on 2 plates – add pear sections, top with goat cheese and chopped nuts, finish with the cherry dressing. Voila!!

Grilled Bronzed Tilapia [Tom & June]

One of my favorite dishes to order is blackened fish or chicken. Alot of times the chef over-does the seasoning or it's too heavy with black pepper. On a trip to the west coast of Florida, I discovered a happy medium between blackened and "blah" when I saw "bronzed" on a menu. It was perfect - and looked like a piece of fish that had been "bronzing" in the Florida sun! This works for chicken and of course, any type of fish.

So I searched on-line for recipes for the seasoning and with some tweaking, this is our version.

Bronzing Seasoning
1 1/2 tsp Salt
3 tsp Paprika
1 tsp Oregano
1 tsp Garlic Powder
1/2 tsp Dry Mustard
1 tsp Onion Powder
1 tsp White Pepper
1 tsp Basil
1 tsp Thyme
1 tsp Black Pepper
1 tsp Cayenne Pepper

Mix all ingredients. We put it into an empty spice container with a shaker top.

Brush the fish filets with olive oil and sprinkle with a generous portion of the seasoning. Using the brush, dab and brush the seasoning onto the fish to evenly coat. Do the same to the other side. We threw in some zucchini and orange bell peppers to grill for sides.

Grilling fish can be intimidating but it really is easy. If you have a grill basket, you can use that. If not, spray Pam on the grill. IF YOUR GRILL IS HOT - BE CAREFUL THAT IT DOESN'T FLARE UP!

Grill for about 5-7 minutes per side. You only want to turn once, so check to be sure that it's cooked to your liking before turning. Use a spatula and carefully remove.

"Spinach Salad Gourmet" [Tom & June]

This recipe dates back to the early 70's. I was a bartender at the Hazard Powder Company located on 2nd Ave. between 82nd & 83rd. This was a "shout & holler" bar. No food - only alcohol! There were no tables or chairs. Everyone sat on the rug floor. The juke box blasted - The Who - Stones and all the sounds of the times. One night, in walks this guy wearing a starched shirt, pressed pants and a Hollywood haircut. After he orders a drink, we talk and I learn he just ended a tour. I introduced him to the owner.

Steve had just finished a tour with Steve Lawrence & Eydie Gorme. He was their personal chef. Steve had also done the same with one of the with Rowan & Martin guys as well as other celebs.

So, 5 days later, Steve Kenney is behind the bar with me and so it begins. We did 2 separate stints together at the Hazard. We had the place rocking. We installed 2 turntables, huge speakers, bought 50 records and hired hot ladies to spin the sounds while customer stared at their bouncing butts. The only time the owner came in was during the day to do the books. He loved that we increased his sales by 200% but did not want to know how! Each night we worked, it was a SHOW! We danced, tossed the shakers in the air and flipped bottles back & forth. (this was long before Tom's Cruise's Cocktail)

We took jobs in Sugarbush, Vermont at the Phoenix Restaurant. Steve was the head chef & I was was his sous chef. Steve taught me much about food and we had as much fun cooking as we did bartending. Steve stayed in Vermont and became a local celebrity. He was known as "Sky Chef" and spent years on a local cooking show. He was way ahead of his time.

Steve created this salad for Eydie while he was on tour with them. Steve told me Eydie wanted light, healthy and non-fattening meals.

So it was named -"Spinach Salad Gourmet"
The salad has a warm vinegar dressing - serves 2.

One bag fresh spinach
6 slices of thick bacon - cut into small pieces prior to cooking (DO NOT discard renderings)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2-3 cloves minced garlic
2 Grated hard boiled eggs
5 tsp red wine vinegar
1 tsp honey
Salt & pepper
Croutons (optional)
For additional substance I added a sliced grilled chicken breast that was marinated in Italian dressing.

You'll also need -
Big stainless steel bowl
Pair of tongs
Big frying pan

Fry the bacon pieces until crispy, remove to paper towel with a slotted spoon. Save renderings to be used for the dressing.

Place washed, dried spinach in stainless bowl.
Add minced garlic to the - let's call it what it is - bacon fat. Saute for 2 minutes on low.

Add mustard, Worcestershire sauce, honey, S & P, vinegar and simmer. This just needs to be warm - not hot!

Slowly pour the dressing around the bowl then put the frying pan (cooking side down) to clamp the bowl pan together for one minute. This will semi-steam the spinach.



Uncover bowl and with tongs, gently toss spinach to coat with dressing. Place on plates. Top with bacon bits, chicken, grated egg and croutons.

Blue Ridge Mountain Bleu Burgers [Tom & June]

We're currently in the Blue Ridge Mountains in Georgia in a quaint log cabin. We have an incredible view of the mountains which has layer upon layer of various mountain landscapes with the high point being the Blue Ridge.

So how does this translate to food? Well, if you know the "K" family - EVERYTHING translates to food! But here, the Blue Ridge Mountains brings to mind Bleu Cheese Burgers - lots of blue - lots of layers. So here's our Blue Ridge Bleu Burger. We know these probably aren't unique and everyone knows how to make them, but if you haven't tried them with the "extras", you're really missing out. This is "vacation food" - calories and fat content are not being considered!! Simple, incredible flavor, somewhat decadent.....
[Tom & June]
Ingredients to build 4 Blue Ridge Mountain Bleu Cheese Burgers -



First, always start with the freshest, finest ingredients ~
1 lb ground beef (extra lean is better for you but 75% has much better flavor)
1 - 5-7 oz package crumbled bleu cheese (we like Treasure Cave) - add more if you really love bleu cheese
1 medium onion (when in Georgia a Vidalia is a must)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp Worcestershire sauce
1 Avocado
4 Slices thick bacon
4 French (deli-style) buns

Saute onion until translucent and let cool. Mix ground beef, bleu cheese, onion, garlic powder, onion powder, salt & pepper & Worcestershire. Make into 4 burgers. Better if made ahead and allowed to blend.

Grill to desired doneness.

While grilling the burgers, cook bacon until crispy. You can grill the bacon if you like - on aluminum pan or foil or just grill if you're feeling brave.

Toast the buns for a little crunch.

Build your Mountain Burger - Toasted Bun, Burger, Bacon, Avocado, Top of the Mountain Bun.

Extra condiments are up to you but this has great flavors on it's own! YUM!


We served this with grilled sweet potatoes. Just added a little butter/brown sugar glaze and grilled.

Chicken, Broccoli & Pasta [Tom & June]

This is a perfect meal after a long hard day at work, for casual entertaining or even to impress a "special someone" and show them you can cook! It's easy to make, relatively healthy, great flavor and looks great.

Ingredients ~

• 8 Cloves of garlic, minced (this might seem like a lot but as it simmers it becomes infused in the oil & chicken broth creating the sauce)
• 1/2 Cup EVOO (extra virgin olive oil)
• 7 oz. Canned chicken broth
• 4 Handfuls of whole wheat penne pasta
• 1 Large skinless, boneless chicken breast - grilled, broiled or leftover
• 2 Cups Broccoli florets
• Lots of Parmesan Cheese
• Salt & Pepper

Prep time - 25 minutes - Cook time - 15 minutes

Grill, broil or saute chicken - we prefer grilled. Cut chicken into 1/2" cubes and set aside. You can make this ahead of time.

The first step is to saute garlic in olive oil. Garlic cooking in oil has to be one of the most incredible smells that you can create in the kitchen! If you're a garlic lover, feel free to increase the amount of garlic!


Saute the garlic SLOWLY over low heat for 10 minutes....make sure you don't burn it!



In the meantime, put your water on to boil for the pasta.

Steam, microwave or boil broccoli just until slightly tender.

Cook pasta according to package dirrections - approximately 10 minutes.



When the garlic is translucent, add the chicken broth and continue to simmer. Add cubed chicken to sauce.

Drain pasta and toss with broccoli and sauce.

Season with black pepper (fresh ground is best) and grated parmesan cheese.

Serve with Garlic Bread. We can't get enough garlic!

Basically, this is healthy, hearty, tasty and easy to make. Makes great leftovers too.