You don’t have to eat out to enjoy a great-tasting Caesar salad.
- 1/3 cup olive or vegetable oil
- 3 tablespoons lemon juice
- 2 teaspoons anchovy paste
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
- 1 garlic clove, finely chopped
- 1 large bunch romaine, torn into bite-size pieces (10 cups)
- 1 cup garlic-flavored croutons
- 1/3 cup grated Parmesan cheese
- Freshly ground pepper
- Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
- Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.
- 8 white anchovies (see Note)
- 1 garlic clove
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound jumbo lump crabmeat, picked over for cartilage
- 1 tablespoon snipped chives
- 1 1/2 teaspoons chopped tarragon
- 1/4 cup finely diced roasted red pepper
- 1/2 pound baby romaine lettuce leaves
- In a blender or mini processor, combine 4 of the anchovies with the garlic, vinegar, mustard and Worcestershire sauce and puree until smooth. With the machine on, add the olive oil and blend until incorporated. Season the vinaigrette with salt and pepper; add the Parmesan and blend briefly.
- In a large bowl, gently toss the crab, chives, tarragon and red pepper with the vinaigrette. Add the romaine and toss. Transfer to plates, top with the remaining 4 anchovies and serve.
Marinated white anchovies are available at Italian markets, specialty food stores and in the deli case at some supermarkets.
- ¾ Pound (12 oz.) sharp cheddar cheese
- 1 pkg. (4 oz.) Roquefort cheese
- 1 Clove garlic
- ¾ Cup Coca-Cola
- 2 Tablespoons soft margarine
- 1 Tablespoon grated onion
- 1 ½ Teaspoon Worcestershire sauce
- 1 Teaspoon dry mustard
- ¼ Teaspoon salt
- ⅛ Teaspoon Tabasco
- Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.
Makes about 3 cups. This dip keeps very well for a week or more.
Jordon has been passionate about Beef Stroganoff since he worked at a homeless shelter and they made such a poor version, it could slipped under doors, plate and all. Here is a much heartier version, one that will keep you going all winter long.
- 2 tablespoons butter
- 1 package (8 oz) sliced baby portabella mushrooms
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 lb lean (at least 80%) ground beef
- 1 1/2 cups beef flavored broth (from 32-oz carton)
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 all-purpose flour
- 1 cup sour cream
- 6 cups cooked egg noodles
- Chopped Italian (flat-leaf) parsley, if desired
- In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
- Serve with cooked egg noodles. Garnish with parsley.
Amazing addition to a charcuterie board.
- 1 cup Cream Cheese
- 1 tub (250 g) MacLaren’s Imperial Sharp Cold Pack Cheddar Cheese, softened
- 1 tsp. LEA & PERRINS Worcestershire Sauce
- 1/3 cup beer
- Mix ingredients until blended.