Saturday, October 10, 2015

Cajun Chicken on Caesar Salad

I salted and seasoned chicken breasts with Cajun Spice Mix.  Brush them with oil and put them on the BBQ over medium high heat. After a few minutes on each side turn the heat down to medium and cook about twenty minutes over all. The juices run clear when chicken is done. Also, the meat becomes firm. If it's still squishy, it's still raw in the middle.

Caesar Salad

1 cup croutons - I make mine from alpine bread and fry them in olive oil before using.
1 egg yolk
juice from 1/2 a lemon
1/3 to 1/2 cup olive/canola oil
finely diced clove garlic
few drops Worcestershire Sauce
1/2 cup grated parmesan
black pepper
1 head romaine lettuce

Slowly whisk the oil into the egg yolk, a teaspoon at a time. If you add too much oil at once, the mayonnaise will break. Whisk broken yolk into fresh yolk to rescue it. When all the oil is taken up, you have mayonnaise. Add juice from half a lemon, a good pinch of salt, plenty of black pepper, the garlic, Worcestershire sauce. Toss and add croutons. Toss and add parmesan. Toss and plate.

A dated presentation but it's easy and tastes great!

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