Las Vegas American Fish Restaurant: Caesar Salad

Check out this awesome version of the famous salad by renowned famous Chef Michael Mina.

From Denny: Caesar Salad is considered one of our favorite comfort foods here in Louisiana. Apparently, at the American Fish Restaurant at the Aria Hotel in Las Vegas, Nevada, well, they feel the same way. We eat this delicious salad all year long, absolutely loving it. Of course, what is comfort food but usually a dish with loads of calories, fat and incredible flavors? Yes, this Caesar Salad boasts all three levels, coming in at 534 calories per serving. Look on the bright side: You also get nine grams of protein with the fat and flavor! :)

Fans of this restaurant tout how this Caesar Salad features lovely white anchovies, called boquerones, and the most perfect garlicky Caesar dressing. The medley of harmonious flavors and textures create a symphony in your mouth. The boquerones are a Spanish product, pickled in vinegar, usually found in specialty grocery stores.

Check out the restaurants owned by this dynamic Chef Michael Mina:

Nevada
American Fish, Las Vegas
Michael Mina, Las Vegas
Nobhill Tavern, Las Vegas
Seablue, Las Vegas
Stripsteak, Las Vegas

New Jersey
Sea Blue, Atlantic City

Washington, D.C.
Bourbon Steak, DC

Arizona
Bourbon Steak, Scottsdale

California
Arcadia, San Jose
Bourbon Steak, San Francisco
Clock Bar, San Francisco
Michael Mina, San Francisco
Stonehill Tavern, Dana Point
XIV, Los Angeles
RN74, San Francisco

Florida
Bourbon Steak, Miami

Michigan
Bourbon Steak, Detroit
Saltwater, Detroit


* * * * Now on to the awesome recipe!  * * * * 

American Fish's Caesar Salad

From: Chef Michael Mina at American Fish Restaurant, Las Vegas, Nevada

Total time: 1 hour

Servings: 4

Note:  This recipe gives you oil-cured olives as they are easy to find. The most authentic version of this salad?  The restaurant uses dried black olives.  They dry the olives in a slow oven of 225-degrees F., using Taggiasca or Kalamata olives. The olives dry in the slow oven for 6 to 8 hours, where the amount of time required depends upon the size of the olives you are using.  Then they are chopped.


Lemon vinaigrette

2 teaspoons lemon juice

2 teaspoons olive oil

Salt and pepper


Directions: In a small bowl, whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Cover and refrigerate until needed.




Caesar dressing

Ingredients:

2 egg yolks

Juice from 1 lemon

1 cup olive oil

1 cup canola oil

1 tablespoon chopped capers

1 teaspoon Worcestershire sauce

1 clove garlic

3 salted anchovy fillets, rinsed

1/2 cup grated Parmesan cheese

Salt and pepper


Directions:

1. In a large bowl, whisk the egg yolks together with the lemon. Slowly whisk in the oils, 1 teaspoon at a time, constantly whisking until the oil is emulsified to make a mayonnaise. This makes about 2 cups mayonnaise.

2. Using a mortar and pestle, or chopping and crushing with the side of a knife, combine the capers, Worcestershire sauce, garlic and anchovy fillets to form a paste.

3. Stir the purée into the mayonnaise until thoroughly combined, then stir in the Parmesan cheese. Season to taste with salt and pepper. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the remaining dressing will keep for 2 to 3 days, covered and refrigerated.




Fried capers

Ingredients:

Oil for frying

1 tablespoon drained capers

Salt

Directions: In a small saucepan, heat 1 to 2 inches of oil until a thermometer inserted reads 350 degrees. Add the capers and fry for 30 seconds. Drain on a paper towel, then season to taste with salt.




Croutons

Ingredients:

16 slices French baguette, very thinly sliced on the bias

Olive oil

Salt and pepper

Directions: Heat the oven to 350 degrees. Brush the baguette slices with the oil, then lightly sprinkle over salt and pepper. Place the slices on a baking sheet and toast until crisp and golden, about 4 minutes.



Salad and assembly

4 heads Little Gem lettuce - or 4 hearts of romaine lettuce


Lemon vinaigrette

Ingredients:

1 tablespoon chopped parsley

1/2 cup Caesar dressing, more as desired

Croutons

16 lemon segments, from 2 lemons sliced into 8 wedges each

8 white anchovy fillets (boquerones), halved crosswise

1 1/2 tablespoons chopped oil-cured black olives

Fried capers

2 tablespoons grated Parmesan cheese


Directions:

1. Quarter each head of lettuce lengthwise, and toss the wedges with the lemon vinaigrette and chopped parsley.

2. On each of 4 plates, spoon over a light base of Caesar dressing, then top the dressing on each plate with 4 lettuce quarters.

3. Garnish each wedge with a crouton and lemon wedge, and top each crouton with half of an anchovy fillet. Sprinkle over the chopped black olives, fried capers and Parmesan cheese evenly over the 4 servings. Serve immediately.

Each serving: 534 calories; 9 grams protein; 17 grams carbohydrates; 2 grams fiber; 48 grams fat; 7 grams saturated fat; 40 mg. cholesterol; 1 gram sugar; 718 mg. sodium.




*** Photo by Kirk McKoy/Los Angeles Times


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Recipes: Interesting Recipes with Figs!

Photo of Mediterranean Fig and Radicchio Salad @ 2theadvocate.com


From Denny: Usually, figs are not my biggest interest but I have to admit that they way they use them in recipes in Louisiana have peaked my interest considerably. The South does have a way with food!

These recipes were featured in our local newspaper's food section this week and they all looked so good I thought I'd park them all here today.

Figs are a great source of fiber, those all important must-have antioxidants, build and maintain strong bones calcium, iron to keep you from feeling tired, potassium and magnesium!

Check out what the first-century Roman writer and naturalist Pliny the Elder wrote that “figs are restorative, they increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles.” Sign me up on that program! Who said I was lukewarm on figs? You must be mistaken... :) I wonder if eating figs for your health will become a raging trend like Twitter? Hmmmm... time will tell about this "super" fruit!

The food writers over at 2theadvocate.com advise about figs: "When you buy fresh figs, treat them carefully because they are very perishable. The fig skin is fragile and scars easily. If the skin on some figs is scarred from coming in contact with the tree’s leaves while the fruit is growing, don’t worry. Such marks don’t affect the flavor or nutritional value of the fig.

Fresh figs should be kept refrigerated until ready to eat. Dry figs (unrinsed) will keep in the refrigerator uncovered for five to seven days, but no longer.

If you are freezing the figs, they can be rinsed, patted dry and frozen in a plastic freezer bag for up to six months.

Some people prefer to peel figs before eating. Others, say, “Why bother?”

Whichever style suits the palate, now is the time to turn over a new leaf — a fig leaf, naturally — and try figs fresh, out of hand, or preserved and find out if Pliny the Elder was right."

If you are lucky enough to know someone with a fig tree or can get your hands on a lot of this short season fruit, then by all means, can up some of the crop to enjoy all year long!

Johnny Wilbert’s Fig Preserves

From: John W. “Johnny” Wilbert Jr. of Plaquemine
Yield: about 7 half-pints

Ingredients:

2 quarts fresh figs

1 quart raw sugar or light brown sugar if raw sugar is unavailable

1 lemon, sliced thin

Directions:

1. Wash figs gently. Cut stems, leaving ø inch of stem on each fig to prevent breaking up.

2. Place figs, sugar and lemon slices in a 4-quart casserole dish. Cover with lid.

3. Microwave on full power for 55 minutes, stirring gently after the first 20 minutes, the second 20 minutes and then 10 minutes later. Stir again after the final 5 minutes of cooking.

4. Cool until you can handle the figs. These can be ladled into prepared canning jars immediately or frozen to process later.

5. To preserve, wash canning jars in the dishwasher. Then boil jars in a large pot for 15 minutes. Wash the jar lids and rings and bring to a boil in another large pot of water.

6. Once canning jars are sterilized, fill the jars with the cooked figs and juice to within 1/4 inch to 3/8 inch from the top of each jar. With a clean paper towel, wash the top and rim of each jar to remove any figs or fig syrup that could prevent the jar from sealing. Place a lid and ring on each jar.

7. Put the filled, capped jars in a large kettle and completely cover with water. Boil jars for another 15 minutes to process.

8. Remove from water and place on paper towel-covered counter. Cool. Lids will make a pinging sound as they seal. Check seals to make sure they are tight before storing jars in a cool, dry place.

Now here are two salad recipes to enjoy! Remember: fruits and veggies like tomatoes, cucumbers and lettuces all work to cool your liver - and when you cool your liver in this heat you end up cooling down your body. Tastes good AND you feel better in 100 degree heat! Though these recipes don't call for it I often add these coolers to beat the heat when making salads.

Fig and Spinach Salad

From: Tommy Simmons, food writer and food section editor @ 2theadvocate.com
Serves: 4

Ingredients:

1/2 cup extra virgin olive oil

1/4 cup Steen’s cane vinegar

1 Tablespoon Zatarain’s Creole mustard

2 teaspoon light brown sugar

1/4 teaspoon salt

1 bag fresh spinach leaves, stems removed

4 ounces crumbled feta or blue cheese, depending on taste preference

1/2 cup toasted and chopped pecans

8 to 10 fresh figs, rinsed, dried and sliced, plus 2 sliced figs for garnish

Mint sprigs for garnish, if desired

Directions:

1. In a jar, combine olive oil, cane vinegar, Creole mustard, brown sugar and salt. Shake well to mix.

2. In large salad bowl, toss spinach leaves, crumbled cheese, pecans and sliced figs. Drizzle with enough dressing to coat and toss gently.

3. Garnish with additional figs and a few mint leaves, if desired.

Testing note: I’ve also thrown in five or six sliced green grapes on occasion.

Mediterranean Fig & Radicchio Salad


From: Royal Rose Radicchio Web site, http://www.radicchio.com
Serves: 6 to 8

Ingredients:

2 Tablespoons balsamic vinegar (or cane vinegar)

2 teaspoons honey

1/3 cup olive oil

Salt and pepper, to taste

1 head radicchio, torn

1 head frisée, torn

6 to 8 fresh figs, cut in halves

1/2 cup kalamata olives, chopped

1/4 loaf crusty French bread, torn into pieces

1 roll creamy goat cheese, such as Montrachet

Directions:

1. In small bowl, whisk together vinegar, honey and oil. Season with salt and pepper.

2. In large bowl, toss radicchio and frisée, then arrange on individual plates.

3. Top with figs, olives, torn bread pieces and bits of goat cheese.

4. Drizzle with dressing and serve.

Testing note: If you can’t find individual heads of radicchio and frisée in the produce department, substitute a lettuce mix that contains radicchio and frisée.



figs, Fruits and Vegetables, Twitter, Pliny the Elder, salads, canning