I heart entertaining guests. It’s one of my top skills, really.
A friend of ours from the good ole days stayed with us for the past week. I had his room all made up & brand new bath towels for him to use. His first comment after showering? “Umm Rach can I get a towel that doesn’t SHED ALL OVER ME?!?!?” He’s the BEST, honestly.
We showed him some great restaurants & bars. We went to a cocktail bar where he made the waitress wait half an hour before he ordered his drink because he really wanted to make the right decision. He ended up choosing a hot pink one & the rest of the night went swimmingly.
But all he could talk about was wanting to make a celebrity guest appearance (he is not a celebrity) on the blog. I explained that I don’t really do that. There can only be one star of this show, ya know? But I must say he was a hell of a sous chef. While Garr ran out to get charcoal for the grill, he stayed behind to help me dice crap & even help me filet some daggum fish. Then we had ciders & the three of us fell asleep in our bed. It was awesome.
So for that, Brian, you get a post. We miss you already! Sorry Panga ate your shoe.
Time: 40 minutes (prep + cooking) | Serves: 2
- 3 stalks of romaine hearts
- 1/3 cups of lightly salted almonds
- 2 tbsp. of garlic, minced
- 1 tbsp. of dijon mustard
- 2 tbsp. of lemon juice
- 1 tsp. of rice vinegar
- 1 tbsp. capers
- 1 cup of olive oil
- 3 slices of sourdough bread, cut in chunks
- 1 tsp. of garlic powder
- 1 tsp. of oregano
- 1/2 tsp. of paprika
- S+P, to taste
- Preheat a grill + the oven to 400 degrees
- Soak almonds in hot water for 15 minutes
- Add almonds + the water they soaked into a food processor with garlic + dijon mustard + lemon juice + rice vinegar + 1/4 cup of olive oil + S, pulse until smooth + almonds totally chopped
- Add capers + pulse another minutes
- Refrigerate until time to gorge
- In a bowl, combine the rest of the olive oil + garlic powder + oregano + paprika + S+P
- Add bread chunks + coat well
- Spread on a parchment paper lined baking sheet + bake for 20 minutes, turning once
- Once the grill is hot, place stalks of romaine directly onto the grill, cooking only for 4-5 minutes turning once
- Once cooled, remove the first leaves off of the stalks
- Chop up the rest of the leaves + add to a bowl with croutons + dressing + plenty of S+P
- Serve room temp to chilled
- Impress everyone with your mad skills, seriously
Dressing came from Thug Kitchen! I can’t find the recipe online, but it’s in their cookbook. Just take my word for it.