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Episode 108

Tijuana Caesar Salad

Recipe Courtesy: Lola’s Cocina

3 heads of romaine lettuce about 30 leaves
2 ounces anchovies in olive oil or 2 tablespoons anchovy paste
1 small clove garlic minced
1 teaspoon Dijon mustard whole grain, coarse ground, or creamy will work
2 tablespoons Worcestershire sauce
2 tablespoons lime juice from about 1-2 limes
1 Nellie’s Free Range Egg yolk only (see notes)
½ cup extra virgin olive oil
2 tablespoons freshly grated parmesan cheese plus more for garnishing
GARNISHES
Black pepper freshly ground
Parmesan cheese grated or shaved
Baguette sliced and rubbed with garlic and baked until crisp, about 10 minutes

Instructions

Clean the romaine lettuce leaves and keep them crisp in the refrigerator while you prepare the salad dressing.
If using whole anchovies, reserve the olive oil and mince the anchovies or using a molcajete, grind them with the olive oil until they form a thick paste. Add anchovies to a medium bowl and whisk together with garlic, Dijon mustard, Worcestershire sauce, lime juice, and egg yolk.
Slowly add a steady stream of olive oil while continuing to whisk ingredients, until everything is well blended.
Transfer dressing into a larger bowl and mix in 2 tablespoons of grated parmesan cheese. Add whole romaine lettuce leaves to the bowl and using tongs, gently toss them in the dressing until each leaf is well-coated.
Serve on a platter and top with freshly ground black pepper, additional parmesan cheese, and crispy baguettes.

Pineapple Upside-down Cake

Recipe Courtesy: Betty Crocker

• 1/4 cup butter
• 2/3 cup packed brown sugar
• 9 slices pineapple in juice (from 20-oz can), drained
• 9 maraschino cherries without stems, if desired
• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup shortening
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg

Instructions

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.