PizzaVino's Caesar Salad with Crunchy Croutons

Crunchy croutons:
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste


Heat the oven to 350 degrees. In a large bowl, toss the cubed focaccia with the olive oil until evenly coated, then toss with the salt. Spread the bread on a large, rimmed baking sheet and toast until golden and crunchy, 15 to 20 minutes.
------------------------------------------------------------------------------
 
Caesar salad dressing:
2 cloves garlic
3 anchovies, or to taste
Zest and juice of ½ lemon, divided
1 1/2 teaspoons red wine vinegar
Worcestershire sauce
1 egg
1 cup olive oil, more as desired
Salt and freshly ground black pepper

1. Using a mortar and pestle, or in a food processor, grind the garlic and anchovy into a paste.

2. In a medium bowl, combine the garlic-anchovy paste with the lemon zest, red wine vinegar, 1 to 2 dashes of Worcestershire sauce and egg. Whisk to combine, then whisk in the lemon juice.

3. While whisking, slowly drizzle in the olive oil to thicken and emulsify the dressing. Season and adjust the flavoring as desired. This makes about 1 cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, for 2 to 3 days.
----------------------------------------------------------------------------------

Caesar salad assembly:
12 cups tender romaine leaves (such as baby romaine), washed and drained
1/3 to ½ cup Caesar salad dressing, more as desired
2 to 4 tablespoons freshly grated Parmigiano-Reggiano
Croutons

In a large bowl, toss the romaine leaves with dressing just to coat. Plate the salad on a serving platter or on individual plates. Sprinkle the Parmigiano-Reggiano evenly over the salad, and top with the croutons. Serve immediately.

Serves 4-6

Roxie's Chocolate Mint Meringue Cheesecake

Ingredients:
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow
Creme (1 Jr)

Procedures:
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form.

Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F., 3 to 4 minutes or until lightly browned.

Red Lobster Lemon Basil Snapper

Ingredients:

4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Procedures:

Brush both sides of salmon with olive oil and season with salt and pepper.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.

Grill shrimp approximately 3-4 minutes per side or until 150 degrees.

Grill pineapple for 2-3 minutes per side or until there is good carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6