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From June 2009 issue:
from Jess
Necessity is the mother of invention. This can
apply to your kitchen: recipes have been born
from a hungry tummy and whatever happens to
be in your cupboards. Gourmet magic can
occur, such is the happy story of Caesar
Salad: On a busy night in 1924 at Caesar’s
Hotel in Tijuana, Mexico, the kitchen ran short
of supplies, the customers were hungry, so the
chef threw together any available ingredients
and voila, a famous and tasty meal now graces
world menus.
It’s not always culinary history...the combination
of hunger and supply can go horribly wrong,
too. Last crayfishing season a peckish crew
(we’ll call him “George”) mixed the following
ingredients in a pot: spaghetti, a can of Wattie’
s potato bake, and left-over chunks of fried
cod. Don’t expect to see the resulting “Lachy
Pasta” on fine menus anytime soon.
Below is a quick and easy (and anchovy-less)
Caesar Salad:
Slice a third package of streaky bacon
crosswise in 2-cm bits and cook in skillet till all
fat melted off and they are just about burnt,
transfer to paper towels to absorb excess
grease.
Bake one of those packaged garlic breads from
the shop until crunchy, then cut longwise and
across to create a heap of big buttery crunchy
croutons. Yum.
Mix Caesar dressing (Paul Newman brand is
nice) with Tbsp of mayonnaise to make it
creamy.
Toss dressing, bacon, and croutons in bowl
with lettuce (Romaine is best but whatever will
do), and (optional) avocado and (very optional)
half a can of sweet whole corn.
Top with shaved Parmesan cheese and ground
coarse black pepper and serve with poached
egg atop. Nice with white wine. Nasty with
prune juice.
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.