http://www.nolaeats.com/forum/showthread.php?t=1808
http://www.nolaeats.com/forum/showthread.php?t=1630
I've already cooked several exotic things, but now I'm just getting over a quick 36-hour flu (not Swine Flu) and I'm bored. What would you make under such circumstances?
I am a great fan (fanatic) of Caesar Salad. I always make my dressing from scratch. I hate what is usually served up as Caesar in most chain restaurants today. So I decided on a Caesar with a little improv added (I didn't want to spend the day in the kitchen).
Began with my "traditional" Caesar - romaine, garlic, anchovies, lemon juice, wine vinegar. egg yoke, tabasco, worchestershire, dejon, ground pepper, olive oil, and parmesan.
Then for experimentation (and for the first time) added - coarsly cut crisp bacon, chopped dried tomatoes, and 3 chopped green onions.
Plated salad topped off with leftover House Special Fried Rice (local take out) from previous evening. I consider the Caesar variation a success. The bacon and dried tomatoes added a new flavor combination which (to me) enhanced the normal garlic and anchovy tastes. (Chefs take note.)
What have you created out of bordum?
