caesar revisited

Posted on December 12, 2021 by Shawn

I started back making caesar salads again last summer and now I can’t seem to stop. And not to take away from my original Caesar dressing recipe (from 2009) I think this one is maybe a bit zingier. I’ve done a few variations including with crispy bacon or grilled chicken, but I think my favourite is just with these very crunchy light croutons made from pan cristal. For a vegetarian version just leave out the anchovies and worchestershire (which contains anchovies), and maybe add a splash of soy sauce for some salty umami instead? The dressing also makes a nice dipping sauce and is equally nice over roasted potatoes.

As it is made with raw egg yolks (which do get a bit “chemically cooked” by the lemon juice) best to use it up within a couple of days.

Ingredients and instructions below…

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gambas al ajillo salad

Posted on June 12, 2019 by Shawn

So this was something simple and delicious. Wanted some gambas, wanted a salad, so this happened. I actually show two versions here. The original is above, which was made with chopped cashews. The other one I tried with just a sprinkle of toasted sesame seeds. Both were great. And it’s fast and easy. This is just for one person, so just up the quantity for mre.

Ingredients and instructions below…
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garbanzo & feta salad

Posted on August 14, 2017 by Shawn

garbanzo feta (1)
I was about to make hummus today and then remembered that I had some feta cheese. So I ended up making a “fridge forage” garbanzo bean salad and it turned out very well. It’s great on its own, or as a side dish. Also handy because you can make it ahead and keep it in the fridge (up to two days). It’s also something you can play with, changing ingredients here and there (see below). Nice summer dinner option.

Ingredients and instructions below…
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marinated potatoes

Posted on July 20, 2010 by Shawn

This dish is ridiculously simple but for years I could never make it as well as the marinated potatoes served at Bodeguita Romero. Then one day I happened to be sitting at the bar when Pedro Romero started mixing up the house potatoes for the day and I discovered that the secret ingredient was vinagre de jerez. I believe Pedro was using a Pedro Ximenez vinegar, but I’ve since made this with the Reserva (aged in oak) and the potatoes come out AMAZING. I usually use small new potatoes, but any semi-waxy potato will do. I also noticed that Pedro didn’t use any utensils to toss the potatoes. Instead he picked up the large pot he was using as a receptacle by the side handles and tossed the whole thing up in a smooth rotating motion several times until the ingredients were well mixed.

Instructions below the links.

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rice salad

Posted on July 13, 2010 by Shawn

This is a very simple dish that’s perfect for summer snacking as it will keep well in the fridge for at least 2-3 days. It’s also quite versatile, kind of like a risotto, in that the ingredients can be changed to suit personal tastes, including leaving out the tuna for a nice vegetarian option. This was originally made for me by a friend using only mayonnaise, but I find “salsa az” much lighter, though for this salad I leave out the garlic.

Instructions below the links.

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caesar salad

Posted on November 7, 2009 by Shawn

Way back when, many years ago when I was young and green and leafy, I was taught how to make this amazing caesar salad dressing by my very dear friend Darlene in Toronto. It remains the very best caesar salad I have ever tasted in my life. I hope I haven’t left anything out…

Ingredients and instructions below…
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presa with rocket salad

Posted on September 20, 2009 by Shawn

presa

My favourite meals are quite simple ones, and this combination made for a very delicious and satisfying low-carb meal as well (though for my flatmate Peter I also steamed some new potatoes). This is a cut of pork that is called “presa” in Spanish. And as there is no exact English translation for this, I have added a page that features Spanish cuts of pork, so at least you can have a general idea of where it comes from. Presa, pluma and secreto are all cuts that I find difficult to translate.

Cooking instructions below the links…