Thursday, June 20, 2013

Southwest Chicken with Caesar Salad

It used to be chicken almost every other night.  Now we haven't had it for a week and Fern asked for it for a change. It's a super simple meal and the only thing special here is the lettuce from the garden and dressing made from a fresh backyard chicken egg. Fresh from the garden always tastes better.

I salt my meat first then apply the spice rub. 

Southwest Spice Rub

2 tbsp  chili powder
2 tbsp paprika
2 tsp ground coriander
1 tsp ground cumin
1 tbsp  brown sugar
2 tsp Mexican oregano
1 tsp granulated garlic
2 tsp kosher salt
2 tsp black pepper
2 tsp mustard powder
1 tsp cayenne (optional, but it really helps)

I put the breasts over low heat on the BBQ for 2 minutes each side then move them off the heat to roast under the cover in about 400ºF for 25 to 30 minutes.

Caesar Salad Dressing

1 egg yolk
1/3 cup oil 
1 tsp salt
1 tsp black pepper
few drops Worcestershire Sauce
anchovy fillet (I'm using Chinese Oyster Sauce instead which seems to work fine)
2 crushed garlic cloves
1/2 cup fresh grated parmesan
1 cup croutons (dry but not petrified alpine bread makes wonderful croutons)
lemon juice

First, put oil in a pan and toss the croutons with salt and pepper.  Get a nice brown on them then put them aside to cool. 

Caesar dressing is an aioli so it's basically mayonnaise based.  I have started with ready made mayo but the result isn't good. The ingredients require effort from the chef before they'll sing. To emulsify the oil and egg add one teaspoon of oil to the yolk at a time and whisk it in.  One tablespoon at a time would 'break' the emulsion and the oil would separate. If that happens get another egg yolk and slowly emulsify the broken sauce, then the remaining oil. Add the salt, pepper, Worcestershire, anchovy and garlic and enough lemon juice to make a tart but not sour sauce. Toss the lettuce in the dressing then add the croutons and toss. Add the parmesan, toss and serve.

No comments:

Post a Comment