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

Friday, April 24, 2009

Steak, Fries and a Ceasar Salad

Cesar Salad with homemade croutons and Roquefort cheese

Grilled New Strip Steak served with fresh corn and homemade French Fries

Crispy golden fries

We ate a little late tonight. Had to stop at the butcher shop on my way home from work and unfortunately it is the opposite direction. I picked up a beautiful New York Strip steak, about 1 1/2 inches thick, and then went to the vegetable market where I bought amazingly fresh, sweet young corn, that tasted like "summer". I have no idea where this corn came from but it was the best out-of- season corn I've ever tasted.

I promised Moe a Cesar Salad. He likes Cesar Salad the way that I have been making it for 30 years. It is slightly different. It is based on a recipe from Pat Davis, who had a cooking school in Grand Rapids, Michigan. She made hers with the addition of Roquefort cheese and that is the way I make it. I had to start from scratch, making the croûtons, washing the Romaine and coddling an egg for the dressing. Seasoned the steak with garlic and lots of coarsely ground black pepper, and a little sea salt. Hand cut the potatoes for the fries and gave them a quick soak in water. While Moe ate his salad, the potatoes went into the hot oil for their first fry. When they came out of the oil, the steak went on the grill and when it came off the grill a short while later (we like our meat rare) it was left to rest while the corn cooked. I had put the water on to boil for the corn, just before the steak went on the grill. When the corn was almost ready, I sliced the meat and put the fries back into the hot oil for a quick second fry. And then, finally, we were ready to eat.

Home Cookin Chapter: Recipes From Thibeault's Table

Cesar Salad
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 Worchestershire 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


2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed
1 garlic clove
olive oil

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 some lemon juice and mix. Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese. Sprinkle with Parmesan and add croûtons.

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. Remove from oven.

(Optional: Toss warm croutons with freshly grated Parmesan cheese.)


  1. I make a dressing similar to this, but will have to try it with the roquefort...bleu cheese is hubby's favorite. Hey! I live just 15 minutes west of Grand Rapids!

  2. Jacques would love your Caesar's salad..last night he was saying Thanks for the meal.. just a salad last night w/ the escargots..and I said..Oh my gosh if Ann was making your meals you would be even happier:)

    I said Moe eats like a king sometimes 3 times a day..and that you get up at 5 also to make sure things are ready.
    You're quite a gal.
    Have a good weekend..I know you're working.. and cooking.

  3. Such a wonderful classic steak dinner with that wonderful salad! It all looks mouthwatering and even I would adore that salad, not to mention Ken, LOL. I'll show him the pictures :)


Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment


Related Posts Widget for Blogs by LinkWithin