This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.
1 cup extra-virgin olive oil...4 garlic cloves...1 1/2 cups day-old French bread, cut into 1/2-inch cubes...1 egg, unshelled...2 tablespoons fresh lemon juice...1/2 teaspoon Worcestershire sauce...3 small heads romaine, stripped of less crisp outer leaves...
Brennan's restaurant won first place in the Most Creative category in the 1999 Caesar salad competition. This recipe, created by executive chef Carl Walker, was published Nov. 3, 1999.
1 1/2 cups Brennan's Creole Caesar Dressing...2 ounces pepper vodka (recipe developed with Absolut)...6 tablespoons freshly grated Parmesan cheese...1 egg...1/4 cup red wine vinegar...1/4 cup diced celery...1 tablespoon thinly sliced green onion...
To make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bottle.
Storing Garlic in Oil
It is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in oil. Garlic is a low acid vegetable, so it needs to be acidified to prevent the growth of micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable side-effect: DEATH!). Acid treatment also prolongs the quality of garlic and prevents browning. ...
Fresh ham comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,... preferably shank end, rinsed, or boneless pork loin (see notes)
Brine...10 bay leaves ...1/2 cup black peppercorns, crushed
Garlic and Herb Rub...1 cup lightly packed fresh sage leaves ...1 tablespoon kosher salt or 1 1/2 teaspoons table salt ...1/4 cup lime juice (2 limes) ...
Ensalada Caesar (Caesar Salad)
This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.
1 cup extra-virgin olive oil...4 garlic cloves...1 1/2 cups day-old French bread, cut into 1/2-inch cubes...1 egg, unshelled...2 tablespoons fresh lemon juice...1/2 teaspoon Worcestershire sauce...3 small heads romaine, stripped of less crisp outer leaves...
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Brennan's Creole Martini Caesar Salad
Brennan's restaurant won first place in the Most Creative category in the 1999 Caesar salad competition. This recipe, created by executive chef Carl Walker, was published Nov. 3, 1999.
1 1/2 cups Brennan's Creole Caesar Dressing...2 ounces pepper vodka (recipe developed with Absolut)...6 tablespoons freshly grated Parmesan cheese...1 egg...1/4 cup red wine vinegar...1/4 cup diced celery...1 tablespoon thinly sliced green onion...
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Garlic Vinegar
Garlic Vinegar
To make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bottle.
Storing Garlic in Oil
It is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in oil. Garlic is a low acid vegetable, so it needs to be acidified to prevent the growth of micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable side-effect: DEATH!). Acid treatment also prolongs the quality of garlic and prevents browning. ...
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Coca-Cola Ham
Fresh ham comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,... preferably shank end, rinsed, or boneless pork loin (see notes)
Brine...10 bay leaves ...1/2 cup black peppercorns, crushed
Garlic and Herb Rub...1 cup lightly packed fresh sage leaves ...1 tablespoon kosher salt or 1 1/2 teaspoons table salt ...1/4 cup lime juice (2 limes) ...
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