I spent the entire afternoon in the kitchen and it seemed like old times. FrankenThumb is healed; no more bandage and the tender new skin is getting tougher every day.
And every day I get a little more bold and a little less chicken shit. Body and soul are indeed connected.
It helped that it was a glorious day today. Temperatures over 60, sun shining, mutts wailing. Windows were opened. Dog farts wafted out and fresh air flowed in. It was invigorating. And since it was so warm and fabulous, we had to fire up the charcoal grill. It just had to be done.
Any old hoo, I decied to bake banana bread (post to follow, probably tomorrow) and make my hunny bourbonz chickens and our favorite grilled Caesar salad to go with it.
We had this salad in our favorite local restaurant and have been making it ever since. My initial reaction was, uh, do I really want hot lettuce? But the answer is oh yes, I certainly do. It’s extremely tasty and pretty close to healthy.
Here’s all the stuff required: Romaine hearts, olive oil, salt and pepper, Parmesan cheese and Caesar dressing. Could I make my own dressing? Sure I could, but the idea of anchovy paste is more than I can deal with. I prefer to leave that to someone else. Besides, this brand is delicious.
Slice the lettuce length-wise, leaving the stem intact. This holds the leaves together and makes grilling it so much easier. I might even go so far as to say grilling this lettuce would be damn near impossible, or at least a hot mess, without the stem.
They are done when there is a nice light char on the lettuce leaves. I am no Alton Brown, so I can’t really explain the whole chemical reaction here, but whatever sugar there is in lettuce is now enhanced by adding a little heat. The flavor of this is amazing, and the leaves are tender but not limp.
Serve with a sprinkling of shaved Parmesan cheese and a drizzle of Caesar dressing, and I do mean a drizzle. We maybe used a tablespoon of dressing for both of these Romaine hearts, and it was plenty. We also added a few dashes of Bacon Bacon, which is a seasoning mix of garlic, pepper and dried bacon bits. Adds nice crunch.
Best salad ever. Makes light eating enjoyable.