One of my favorite salads of all time, the Caesar Salad. If you have ordered one in a restaurant, it is one of those dishes that the chef walks up with the cart and makes a show of the preparation. It is a wonderful thing to see. The magic of this dish is the flavor complexity accomplished with the ingredient’s simplicity.

Grilled Chicken Caesar Salad

Many people mistakingly believe that this salad was invented in the Caesar Palace. This common misconception is wrong. It was invented by an Italian-Mexican in Tijuana named Caesar Cardini. Another topic of debate surrounding this dish is one is the use of anchovies. The original recipes contained no anchovies according to its creator. For my preference I can go either way, depending if I want a stronger taste or a much lighter taste. It is customary to serve the romaine lettuce leaves whole, because originally the dish was meant to be served as bar finger food. The addition of grilled chicken is one of those variations that work very well with the dish.

For Grilled Chicken Caesar Salad

2 Chicken Breast
1 Teaspoon Oregano
Olive Oil
2 Garlic Cloves
2 Limes
1 Egg
1 Teaspoon Worcestershire Sauce
4 Anchovies (optional)
4 Heads Romaine Lettuce
Croutons
Parmesan Cheese
Salt
Black Pepper

Flatten the chicken breast with a kitchen hammer. Marinate the chicken breast with a dash of salt, a dash pepper, and oregano. Brush both sides with a little olive oil. Cook in a frying pan on high heat until golden brown on one side. Turn over, and cook until the other side is golden brown. Cover in aluminum foil and let them rest. In a bowl mash the garlic cloves and 1/2 teaspoon of salt until you form a uniform paste. If you are going to add the optional anchovies, blend into the paste at this moment. Add the juice of 2 limes, an egg and the worcestershire sauce. Mix. Slowly mix in 1/2 cup of olive oil. Add salt and black pepper to taste. Mix until the caesar dressing is emulsified. Slice the chicken breast into 1/2 inch pieces. Wash the heads of lettuce. Shred the lettuce into small 1 inch pieces. Add the lettuce to the plate. Add 2 to 4 Tablespoons of caesar dressing per plate. Add the chicken pieces. Grate parmesan cheese over the salad. Add the croutons. Optional – you can leave the lettuce leaves intact and serve them as finger foods.

Every time I have this chowder, I am reminded of the ocean. Clam Chowder has silky taste of the cream blended with the potatoes that is accentuated by the salty sea flavor of the clams. When I make this chowder my whole kitchen smells like I am just blocks away from the beach.

New England Clam Chowder

New England Clam Chowder is probably the world’s most recognized chowder. Chowders are usually considered soups. This is because commercial chowders you buy in restaurants are thin, flavorless and laking all heartiness. I believe that chowders are much more than a soup, a chowder is a complete meal.  A homemade hearty clam chowder can be served as the main course and none of my guests will leave with an empty stomach.

For New England Clam Chowder

4 Lbs Small Cherrystone Clams
1 Onion
2 Cloves of Garlic
3 Large Potatoes
5 Strips of Bacon
2 Tablespoons of Butter
1 Stalk of Celery
1 Teaspoon of Thyme
1 Bay Leaf
2 Cups of Cream
2 Tablespoons of Black Pepper
Parsley
Croutons

Wash the clams from dirt and mud. In a steamer, bring 1 cup of water to a boil. When the water is boiling, add the clams to the steamer and steam for 10 minutes. Remove the clams. The water will now contain clam juice. Reserver the clam juice for later. Remove the meat from the clams, discarding any unopened clams. Dice the bacon in a 1/4 inch die. Melt the butter in a large stock pot. Add the diced bacon. Cook until the bacon is crisp and brown. Meanwhile, dice  the onion into a 1/2 inch die. Cut the celery into 1/4 inch pieces. Remove all the fat from the cooking of the bacon and butter only leaving 1 Tablespoon. Add the onions and celery with the bacon, and cook until the onions are transparent. Peel the potatoes. Dice the potatoes into a 1/2 die. Add the clam juice, potatoes, thyme and the bay leaf. Cook for 10 on boiling or until the potatoes are tender, but not mushy. Remove from heat. Dice the clam meat. Add the cream and diced clam meat into the pot. Add the black pepper. Let it cool down and serve with garnish of celery and croutons.