Monday, August 27, 2012

The Highly Entertaining Hawthornes Entertain.

 The Hawthornes had guests drop by the other evening
We decided to make a Caesar Salad,
but we're cutting the recipe to serve 3 with no leftovers.
Usually when we make Caesar dressing,
we use the whole tin of anchovies.
Tonight, it's just the three of us for dinner,
so we're scaling back.

First, I need fresh herbs for my homemade croutons.
I picked variegated lemon thyme, regular thyme,
sage, rosemary, and oregano.

 Give the herbs a nice chop.

 Maybe three tablespoons of herbs
and 6 or more slices of bread.

Tear or cut the bread into small pieces.
Heat 2 - 3 TB each olive oil
and unsalted butter over medium heat.
(I use Bertolli Extra Light Olive Oil.)

 Pour bread crumbs into melted butter and oil
and toss to coat evenly.

 Add in about 2 cloves of minced garlic.

 Add in the herbs.

 Stir to coat with herbs and garlic.

 Cook over medium heat
for about 5 minutes,
or until the bread starts to brown.
Turn onto baking pan in a single layer
and bake in a slow oven - about 250 degrees -
until you have crispy croutons -
30 - 40 minutes.
Keep checking and try not to eat them all
before they get done.

Mr. Hawthorne started on the Caesar dressing.

Caesar Dressing:
(Serves 3)
Juice of one lemon
3 anchovies
2 garlic cloves
1 tsp Worcestershire sauce
2 tsp Dijon mustard
1 egg, coddled
about 1/2 cup Bertolli Extra Light Olive Oil
Use enough olive oil to bring
the amount to one cup.
1/4 cup grated Parmesan
(I prefer Il Villagio from the Teeter
but taste test to find a good one.
I've found a really nice Parmesan at Trio in Kitty Hawk,
but Trio is in the wrong direction for me
so I don't get up there often.)

 Using a mortar and pestle,
mash the anchovies and garlic in the lemon juice
until you get a paste.

 You could use the back of a spoon.

 Add in the mustard.

 And the Worcestershire.

 Mash some more.

 Coddle your egg.
Bring a cup of water to boil in the microwave.

Remove from microwave
and drop in egg.
Leave it for one minute.

 Whisk egg into mixture.

 Whisk in oil until you have a nice emulsion.
About 1/2 cup.
Taste test!
 Grate Parmesan cheese - about 1/4 cup.

 Whisk in Parm.

 This is the color you want.

 A nice buckskin.

 The Caesar dressing and the croutons are ready,
and more guests dropped in,
so Rosie is filling glasses of wine 
and doing some very quick hors d'oeuvres.

 A trip to the garden yielded some nice peppers.

 I'm not sure what type pepper this is
but it's got a little heat to it, not much though.

I didn't want hothothot because  ...

 ...  I'm stuffing the peppers with a delicate lobster filling.

Why, yes.
I just happened to have frozen lobster
from when I made lobster rangoon.

 I mounded the lobster mixture
in the pepper boats.

 Added some grated cheese on top.

 Broil until heated through
and cheese is nicely browned.

 Should've made more.

 Little Princess RunningInCircles,
sporting her new chapeau.


 When the lobster-stuffed peppers were gone,
I made one of my favorite snacks  -
Ritz crackers with thinly sliced Mozzarella and Cheddar slices
and a pickled jalapeno slice (Mr. Hawthorne's pickles).

 Nuke about 25 seconds
or until cheese is melted.

 Little Princess RunningInCircles has such delicate hands.

 Time for dinner.
 Mr. Hawthorne added a little grated Parmesan to torn Romaine leaves.

 Add in the dressing.

 Toss to coat.

 Add only the most wonderful croutons
you will ever have the pleasure to put in your mouth
and some baked tilefish.

 Life is good.

No comments: