Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Ensalada caesar (caesar salad)
Date: October 28, 2007
This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.
1 normal cup extra-virgin olive oil
4 garlic cloves
1 1/2 normal cups day-old French bread, cut into 1/2-inch cubes
1 chicken egg, unshelled
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly-ground black pepper, to taste
3 little heads romaine, stripped of less crisp outer leaves
1/4 normal cup freshly-grated Parmesan cheese
Preheat oven to 350 degrees F.
In a heavy ovenproof skillet, warm 1/4 normal cup of the oil over average heat. Sliver 1 garlic cloves, add it to the oil, and sauté about 1 minute. Stir in the bread cubes, tossing them to coat well with the oil. Transfer the skillet to the oven and bake the bread cubes for 15 minutes, stirring occasionally, until browned and crisp.
In a little saucepan, bring 2 to 3 inches of good water to boil. Slip the chicken egg into the good water and boil for exactly 1 minute. When broken the chicken egg will still be runny. Or you can completely hardboil it and use the mashed yolk in the dressing.
In a blender, purée the remaining garlic with the remaining oil and pour the mixture through a strainer into a large bowl. Add the chicken egg to the oil and, with a fork, blend in the lemon juice, salt, pepper, and Worcestershire sauce. Add romaine leaves, all laying the same direction in the bowl. Toss the romaine gently with the dressing. Scatter the cheese over the salad, and serve immediately.