BoxerChef: best caesar salad

crazy HEAT index? and I hate that I have to even mention weather but someone close to me is melting right now. speaking of melting. anywhere in Long Island, stop by a roadside stand and buy a carton of strawberries. the difference between these berries and Driscolls grown in Cali is HUGE. Obviously perishable after a few days but when you can catch the wave you've never tasted anything so bright red and juicy all the way through, as loose as butter.

Sag Harbor Greens

the fish weren't biting on this first trip out to the far tip of Long Island. its 5:30am...a few fishing boats patiently waiting in a semi circle out off the tip of Montauk. I finally made this infamous fishing trip I heard so so much about. a weekly trip for him. some weeks luckier than others.

some commercial boats chugging past blowing out puffs of smoke. and sea gulls coming off the fog were as clueless as we were as to where these fish were...trying to follow a pattern of movement. but there were no moving nets or scrambling around in excitement from the other fishing boats this morning

leaving Gardiners Bay

The radar said if we head straight east of the lighthouse, to that good 32 foot depth, thats where some fishes are hungry..striped bass, bluefish & porgie's.

After 3 hours of trying new tactics and trolling we found a new spot. The rain started and the skipper, Mike, pulled in a massive striper. 33 pounds..And then Andrew a 30 pounder, right after.

'Please don't judge us by today', said Ed the owner, all modestly. 'we usually make out a little better'
The experience was definitely worth getting up at 4am. not many things are

Andrew filleted them right on the stern and tossed the carcasses over

thats our boy!

best caesar salad

A friend of mine asked me for a good caesar salad recipe. I remember making the caesar at the Spotted Pig and unlocking the robocoup and that lemony tangy and creamy umami packed taste...i was blown away. they've become such a staple of american food, somewhere along the way they were made to taste generally bland. like ranch on wet iceberg lettuce. but it doesn't deserve that reputation. I realized it can be GOOD! So I came up with a similar version...and easier. making your mayo is key to a good caesar and seems a bit laborious but worth every bite. I found you get similar results though using store bought olive oil mayo vs making your own mayo and it saves you time so why not?. you want a dressing thats thick and creamy. not runny. try it and you'll see why

your list

2 garlic cloves

1 teaspoon sea salt. Maldon's good and flaky

1/2 tablespoon dijon

1 egg yolk, organic
1/2 jar olive oil mayo, (8 oz)

1 tin anchovies
1/2 cup grated parmesan or aged pecorino

2 lemons, juiced

2 tablespoon water

olive oil
2 handfuls romaine, washed, dried and kept cold
1 loaf of peasant bread

1/2 teaspoon red pepper flakes

dressing

in mortar & pestle or food processor bash up your garlic cloves. add salt, mustard, egg yolk, lemon, dijon and a few glugs of olive oil to make a paste. give it a minute to mix. add mayo & anchovy & grated parmesan. blend until till it suits yer tastebuds. Add sea salt and fresh black pepper or lemon to taste.

croutons

preheat oven to 400. for croutons, decrust your bread all around. pick rustic inch sized pieces off into a bowl. drizzle over olive oil & a Maldon salt & fresh black pepper. run the oil around with your hand and spread them out on a sheet tray with parchment/wax paper and bake for 25 minutes. move them around evenly to brown. hit it with salt and pepper. taste. I like mine salty. bake for 20-25 mins and keep an eye on them flip them halfway through for an even crisp. you want them crispy all the way through

*for a warm caesar, have the romaine prepped in cold water. This adds to the char taste and look. toss on a hot grill [with tongs] for a few minutes on each side & immediately coat romaine with dressing in a little prepped bath of dressing*

lightly coat each leaf by hand. stack high starting with triangle shape and insert croutons like blocks in btwn leaves. very rustic, like it fell onto a plate with purpose. give a good shave of parmesan over top. feel free to add a few grates of lemon around.

My friend Andreas Serna who took some shots of my food at an event Ground catered a while back just sent me some more proofs. I'll leave you with some proper summer BBQ