cooksimple.com

As made infamous by Laurel.

Ingredients

• 1 ½ cup, salad oil
• ¾ cup, soy sauce
• ¼ cup, worcestershire sauce
• 2 tbsp, dry mustard
• 1 tbsp, coarse ground black pepper
• ½ cup, red wine vinegar
• 1 ½ tsp, parsley
• 1 clove garlic, crushed
• 1/3 cup, fresh lemon juice

Instructions

Blend all ingredients and marinade meat for at least four hours.

Based on Laurel’s awesome recipe for an excellent caesar salad, slightly tweaked over time.

Ingredients

• 1 heart of romaine / 2 people
• 1 tbsp olive oil / 1-2 people depending on taste
• 1 garlic clove, pressed / 2-4 people
• 1 anchovy slice, cut into very small pieces / 2-4 people
• 3 splats of Worcestershire / 2-4 people
• pepper to taste
• 1 lemon / 2-4 people
• freshly grated Parmesan
• croutons

Directions

Press the anchovy pieces with a knife or spoon. In a large wooden bowl, squeeze the lemon, add the Worcestershire, garlic, anchovy, and pepper. Mix well. Add the oil and mix again.

Let set while prepping the lettuce. You can either cut it or break it apart with by hand. However, make sure to shake off any excess water.

When ready to serve, mix lettuce in bowl and toss will adding Parmesan and croutons.

Notes

The original recipe called for 1 “inch” of anchovy paste and only ½ lemon per 2-3 people. Anchovy slices in oil work really well and can be found at any grocery store. You can find hearts of romaine in three-packs but a full head should be good for 3-4 people. For croutons, I recommend the Chatham Village Garden Herb which can also be found fat free and don’t have hydrogenated oils or corn syrup (although, other flavors such as Garlic & Onion do contain some). If you can make your own croutons, better yet.

This is based on a recipe I found online a while ago. I tried to search for it again but wasn’t able to find it so I can’t credit the source of the original.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, coarsely chopped
• ½ cup coarsely chopped celery
• 1 green bell pepper, coarsely chopped
• 1 garlic clove, minced
• 1 16-oz can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp (gumbo) filé powder
• 1 tbsp chopped fresh parsley
• 1 tsp Tabasco
• 1 tsp salt
• ½ cup water
• 1 ½ cups cooked or canned pinto beans, rinsed if canned
• 4 oz tempeh or shrimp in small pieces
• 8 oz vegetarian / andouille sausage links, cut into 1-inch pieces
• 3 cups cooked brown rice

Directions

Start with the brown rice since it takes up to 40-45 minutes.

In a large pot, heat 1 ½ teaspoons of the oil over medium heat until hot. Add onion, celery, and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add garlic, tomatoes, tomato paste, file powder, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until the vegetables are soft. Stir in the pinto beans.

Meanwhile, heat the remaining 1 ½ teaspoons oil in a large skillet over medium-high heat. Add tempeh or shrimp and sausage and cook until browned, about 5 minutes. Then add it to tomato mixture and simmer about 5 minutes. Adjust seasonings and serve over hot cooked rice.

This is one of mom’s recipes that just screams holy smoke.

Ingredients

• 4 eggs
• 1 cup yogurt
• 1 can condensed milk
• 1 can evaporated milk
• 1 teaspoon vanilla
• lemon rind
• 3 slices bread (without crust)
• 2 cups ricotta cheese
• 8 teaspoons sugar
• 1 teaspoon vinegar

Directions

Preheat oven to 350 degrees. In large pan, heat 2 liters of 2 liters of water on high to boil.

Meanwhile, hand mix first eight ingredients in a bowl.

In a medium pan, add sugar and cook under medium low heat until caramelized. Pour on two circular molds. Add mixture to the two molds and place them on a large cookie sheet.

Add water and vinegar to cookie sheet. Put in oven and cook for 45 minutes, checking around the 40 minute mark to make sure the consistency is alright.

Here’s a recipe for Argentine Chimichurri I got from somewhere a while ago. It’s excellent not only with steak but any meat alternative as well.

Ingredients

• 1 ½ cups chopped flat-leaf parsley
• ½ cup chopped red bell pepper
• 6 cloves garlic
• 1 tsp crushed red pepper flakes
• ½ cup extra virgin olive oil
• ½ tsp ground pepper
• ½ cup white vinegar
• 2 tbsp red-wine vinegar
• ½ cup water
• ½ tsp cumin
• 2 tbsp dried oregano
• 1 tsp salt

Directions

Blend everything together and refrigerate with the meat (3-4 steaks or equivalent) for at least 6 hours. Grill to taste. Complement with a nice Malbec.