Cobb salad with avocados and bacon

Cobb salad with avocados and bacon

This is a recipe that I like very much and the dish will be very tasty.

Source:Dining Chicago » Eat this! Cobb salad, a classic use for avocados and bacon

RB Grille’s seafood Cobb salad.

Prep Time 12 min Cook Time for eggs: 4 min Yield: 2

Cobb salad with avocados and bacon

This is a hearty entrée salad traditionally containing chopped avocado, bacon, tomatoes, hard-boiled egg, Roquefort cheese, and breast of chicken over a variety of greens.

Where it comes from: The legendary Brown Derby restaurant in Hollywood, Calif., originated the salad in the 1930s, named for owner Robert H. Cobb. Stories vary about whether Cobb or his chef first made it and for whom, but eventually, he put it on the menu. It soon became a trend, and the restaurant served some 4 million of them before it closed in 1985.

What to do with it: The chopped ingredients of the Cobb salad are often arranged in attractive patterns for presentation, with the salad tossed just before serving. The Cobb also lends itself to endless variations. These days, any salad containing avocado, bacon, and hard-boiled egg is likely to be called a Cobb. At RB Grille in River North, Chef Christopher McCoy upgrades the salad with lobster, shrimp, and bay scallops.

Original Cobb salad

Ingredients:

1/2 head iceberg lettuce, chopped

1/2 bunch watercress, chopped

1 small bunch chicory, chopped

1/2 head romaine, chopped

2 chicken breasts, boiled, chilled and diced

2 medium-sized tomatoes, peeled and diced

1 avocado, diced

6 strips crisp bacon, finely chopped

3 hard-cooked eggs, chopped

2 tablespoons chopped chives

1/2 cup finely grated imported Roquefort cheese

1 cup red-wine vinaigrette

Place the chopped greens on a platter and arrange the diced chicken, tomatoes and avocado over the top. Sprinkle over the top the chopped bacon, eggs, chives and cheese. Just before serving, mix the salad thoroughly with the dressing. 4 to 6 servings.


RB Grille’s seafood Cobb salad

Author: Chef Christopher McCoy

Avocado vinaigrette:

1/4 cup rice wine vinegar

1 clove garlic, minced

Juice of 1 lemon, freshly squeezed

1/2 teaspoon sugar

Juice of 3/4 navel orange, freshly squeezed

1-1/2 avocados, diced

1/8 teaspoon kosher salt

1/8 teaspoon white pepper

1/4 cup extra virgin olive oil

Seafood:

1 tablespoon olive oil

2 dry-packed bay scallops

2 shrimp



Salad:

1/2 head Boston or Bibb lettuce

1 hard-boiled egg, sliced with an egg slicer

1 Roma tomato, diced, or 4 grape tomatoes

2 slices of cooked bacon, chopped

1/2 avocado, diced

3 segments navel orange (reserved from above), membrane removed

1-ounce lobster knuckle meat, steamed and chilled

1 piece lobster claw, steamed, chilled, and removed from the shell

1 teaspoon sliced green onion

Directions:

Make the vinaigrette: Place all ingredients except the olive oil in a blender and puree until all is incorporated. Turn on high and slowly pour in olive oil until blended. Use as dressing.

Cook the seafood: Heat the oil over high heat in a sauté;pan and cook the scallops to a caramelized brown on each side. Take out of the pan and rest on a towel. Using the same pan, sauté the shrimp until they are cooked through.

Prepare the salad: Place the lettuce on a plate in a cup shape, twisting the leaves to open up. Drizzle 2 tablespoons of the dressing over the lettuce. Place the scallops and shrimp over the dressing, shingle the sliced egg off to the side, and place the tomatoes around the salad.

Layer the lobster knuckle meat over tomatoes, and then the chopped bacon, place oranges spilling off the opposite side of an egg, and finish with diced avocado on top. Garnish with the lobster claw and green onion and drizzle another 2 tablespoons of dressing over the salad. 1 entrée serving.

Thank you and Bon Appetite!Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

Thai Green Curry with Fish

Thai Green Curry with Fish Recipe

The exact species of fish is not important here, but it must be a firm fish for the recipe.

You can use: tautog, red drum, or tilefish or snapper, drum, or cobia, chunks of northern pike.

In the Pacific, halibut, California seabass or sheepshead, and albacore are all good choices. And sharks — so long as you catch them yourself — are a good option anywhere.

Serve this recipe with steamed rice.

Serves 4-6.
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

•2 tablespoons peanut oil, lard or vegetable oil

• 1-inch piece of fresh ginger, peeled and minced

•2 tablespoons minced fresh lemongrass (optional)

•1 tablespoon minced galangal root (optional)

•1 cup sliced onion

•3-4 tablespoons green curry paste

•1 red bell pepper, cut into large dice

•12-ounce can of coconut milk

•1 pound skinless fish, cut into chunks

•1/4 cup fresh basil or cilantro, roughly chopped or torn

•Fish sauce, sugar, and Tabasco jalapeno hot sauce to taste

Directions:

1. In a wok or a large sauté pan, heat the peanut oil over high heat until it shimmers, then add the ginger, lemongrass, galangal, and onion. Stir-fry for 1 minute. Mix in the curry paste, turn the heat down to medium-high, and cook, stirring often, for about 5 minutes.

2. Add the coconut milk and red pepper and bring to a gentle simmer. Add fish sauce, Tabasco, and sugar to taste. Simmer for 5 minutes. Mix in the fish and simmer for another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.

Thank you and Bon Appetite. Alex

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Pasta with Sausage And Tomatoes and Roasted Peppers

Pasta with Sausage, Tomatoes and Roasted Peppers

Source: http://www.simplyrecipes.com

Pasta with sausage, tomatoes, and roasted peppers is a flavorful and satisfying dish that has become popular in Italian-American cuisine. Its origin can be attributed to Italian immigrants who brought their culinary traditions to the United States.
Italian cuisine is known for its variety of pasta dishes, and this particular recipe combines classic Italian ingredients with a twist. Sausage, tomatoes, and roasted peppers are commonly used in Italian cooking, and the combination of these ingredients creates a harmonious blend of flavors.
The dish typically involves cooking pasta, such as penne or rigatoni, until al dente and then sautéing or grilling Italian sausage until browned and cooked through. The sausage is then combined with tomatoes (fresh or canned) and roasted peppers, which are either store-bought or homemade. The mixture is simmered to allow the flavors to meld together, and the cooked pasta is then tossed with the sauce.
The exact origin of this specific recipe is challenging to determine, as it has evolved over time and may have variations depending on personal preferences and regional influences. However, it is often associated with Italian-American cuisine, where Italian immigrants adapted traditional dishes using locally available ingredients. Pasta with sausage, tomatoes, and roasted peppers has gained popularity for its hearty and robust flavors. It showcases the combination of savory sausage, tangy tomatoes, and the smoky sweetness of roasted peppers, resulting in a comforting and satisfying pasta dish.

This recipe is about a bowl of pasta, simply tossed with Italian sausage, fresh chopped tomato, and basil. If you like you can swaps out the sausage for shrimp. You can use any long pasta, though prefers fettuccine.

Pasta with Sausage, Tomatoes and Roasted Peppers Recipe

Prep time: 15 minutes
Cook time: 15 minutes

The beauty of this recipe is that you can easily play around with it. Don't have sausage? Use shrimp instead. Have lots of basil? Add more. Don't have capers? Just leave them out. Have Parmesan? Sprinkle some on at the end if you like.

Ingredients

1 Tbsp olive oil

3/4 pound Italian sausage, sweet or hot

2-3 garlic cloves, minced

1 cup roasted red bell peppers, chopped

1 Tbsp capers

1/2 cup pitted black olives, halved

3-4 large fresh tomatoes, seeded and chopped

1/4 cup chopped fresh basil

1 pound linguine or other pasta

Method

1 Heat a large pot of salted water (1 Tbsp salt per quart of water) to a boil.
2 While the water is heating, prepare the sausage and peppers. Heat the olive oil in a large sauté pan on medium heat. Add the sausage, breaking it up into bits with your fingers as you add it to the pan or with a wooden spoon once it's in the pan. When the sausage starts to brown, add the garlic and cook for another minute. Mix in the roasted red peppers, capers and olives. If the pasta water isn't boiling yet, remove the sauté pan from the heat.
3 Once the pasta water is boiling, add the pasta to the pot. When the pasta is almost done, increase the heat to high on the sauté pan and when the sausage mixture starts to sizzle, add the chopped tomatoes and basil. Toss to combine and lower the heat to medium-low.
4 Drain the pasta and put it in a large bowl. Add the sausage mix to the bowl and toss to combine.
Yield: Serves 4-6.

The nutritional value of pasta with sausage, tomatoes, and roasted peppers

The nutritional value of pasta with sausage, tomatoes, and roasted peppers can vary based on the specific recipe and ingredients used. However, I can provide you with a general overview of the nutritional components you can expect in this dish.
Please note that the following values are approximate and can vary depending on portion size and specific ingredients used: Calories: The calorie content of pasta with sausage, tomatoes, and roasted peppers can vary depending on the types and amounts of ingredients used. On average, a serving of this dish can provide around 400-600 calories.
Carbohydrates: Pasta is a significant source of carbohydrates in this dish. The specific carbohydrate content will depend on the type of pasta used and the portion size. On average, a serving can contain around 50-70 grams of carbohydrates.
Protein: Sausage is the main source of protein in this recipe. The protein content can vary depending on the type of sausage used and the portion size. On average, a serving can provide around 15-25 grams of protein.
Fat: The fat content in pasta with sausage, tomatoes, and roasted peppers can vary depending on the type of sausage and the amount of oil or fats used in cooking. Sausage generally contains a moderate amount of fat. On average, a serving can contain around 10-20 grams of fat. Fiber: The fiber content can vary depending on the type of pasta used and whether any additional vegetables or legumes are included in the recipe. On average, a serving can provide around 3-5 grams of dietary fiber.
Vitamins and minerals: Tomatoes and roasted peppers are good sources of vitamins C, A, and various antioxidants. The specific vitamin and mineral content will depend on the quantity and quality of the ingredients used.
It's important to note that the nutritional values can vary based on the specific ingredients and proportions used in the recipe.

Thank you and Bon Appetite. Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

Roasted Cauliflower and Aged White Cheddar Gratin

Roasted Cauliflower and Aged White Cheddar Gratin

Source: http://www.closetcooking.com



Tip: Make sure to brown the butter and then cook the flour in the butter until it starts to brown to get more flavor in the bechamel sauce and ensure that there is no floury taste.



Roasted Cauliflower and Aged White Cheddar Gratin

Tender roasted cauliflower in an aged white cheddar sauce that is baked until golden brown and bubbling with a crispy panko breadcrumb topping.

Servings: makes 4-8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


Ingredients

1 large head cauliflower, cut into florets

2 tablespoons oil

salt and pepper to taste

3 tablespoons butter

3 tablespoons flour (rice flour for gluten-free)

1 1/2 cups milk

1/4 teaspoon nutmeg, optional

salt and pepper to taste

1 cup aged white cheddar cheese, shredded

1/2 cup panko bread crumbs (gluten-free)

Directions

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

3. Melt the butter in a saucepan over medium heat, mix in the flour and let cook until it just starts to brown a little.

4. Mix in the milk, nutmeg, salt and pepper and cheese and heat until the cheese melts and the sauce thickens.

5. Mix cauliflower into the bechamel sauce, pour into a baking dish, and top with the bread crumbs.

6. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.

Thank you and Bon Appetite. Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe