"Recipes are meant to be shared"...Ann Thibeault

Sunday, February 19, 2017

Wings and Caesar - Dinner for Two

Shared Platter.

Dinner for two. 
Wings and Caesar Salad.

This is Moe's favourite salad. He loves this Caesar Salad.
 I've been making him this salad since 1979.
This one sets the standards by which he judges all other Caesars.
Homemade dressing with coddle egg , 
homemade croutons and both Roquefort Cheese and Parmigiano Reggiano.

adapted from Pat Davis Cooking School

1 large head of Romaine Lettuce, washed, dried and torn into pieces
1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
Splash of Worcestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated Parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons

Add garlic to salad bowl (wooden works best), 
sprinkle with salt and use a fork to crush garlic. 
Turn into a paste. Add coddled egg and mix. 
Add Dijon mustard and mix well. 
Add anchovy fillets and crush with fork. 
Drizzle in oil a bit at a time, until the oil is absorbed by the egg mixture. 
Add red wine vinegar and Worcestershire sauce. 
Season with pepper. Add salt to taste.
 Add squeezed lemon juice and mix.

Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.


2 or 3 slices of French or Italian bread thick sliced,  crusts removed
1 garlic clove
olive oil

Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.

Friday, February 17, 2017

Thai Style Garlic Pork

This was intended to be last nights dinner
but became today's Breakfast.

Moe loves dinner for breakfast and it works for me.

I'm working today and will take some for lunch.  

Thai Style Garlic Pork

I wanted Garlic Pork with Bean Sprouts but couldn't find exactly
what I was looking for, so I winged it.

1 pork tenderloin, well trimed.
2 to 3 cloves of garlic minced
lots of fresh ground pepper
splash of Shao Hsing
tablespoon corn starch
drizzle of sesame oil

1/4 cup of oil for frying

Slice pork into thin slices and mix with the garlic and lots of
black pepper.   Add the Shao Hsing, corn starch and sesame oil.
Mix well and set aside for 20 minutes.


1 large white onion
1 inch ginger cut into thin julienne strips
1 minced garlic clove
1 red pepper cut into strips or squares
3 or 4 red Thai chili peppers
three green onions
fresh bean sprouts
Chicken broth

Crispy Garlic

Chop three garlic cloves and cook in oil until golden brown and
crispy.  DO NOT BURN


Cook rice while meat is marinating.


Heat oil in wok until smoking hot
Fry pork in batches.
Set aside while vegetables cook.

Drain off some of the oil.
Add onions and peppers to the wok and cook for a couple of
minutes.  Add the garlic and the ginger and the white part of the
green onion. Add just a  splash of chicken broth.

Stir, cook for another minute or two, add the pork, the bean
sprouts, and the chopped green part of the  onion.
Add some cilantro.

Top rice with crispy garlic and serve with Garlic Pork.


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