in America for writing cookbooks and also teaches at the C.I.A (Culinary Institute of America). Irena is my inspiration and mentor for writing the food sections of my sites...
Ceasar Salad, Shepherds Pie, Bloody Marys and Oyster Shooters.. Tastes a little like Bulldog sauce, but thinner viscosity, and a stronger taste.
chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. 
G'day...
これが私が2007年2月からSenseisanに加えた新しいセクションです。 私のレシピのお気に入りのものを私のページにいくつか追加しようと思いましたが、それは大きくなり続けるような気がします。 今後更に、食べ物、レシピ、地方(名古屋)の、そして、国際的なレストランなど、より多くのものを加えていきます。 私の調査のため、友人、家族、私の学生を、また、インターネットで招待しました。 レシピ、または過去の食べた経験お持ちであれば、遠慮なく私にメールしてくだされば、追加します。 レストラン所有者の方へー遠慮なく広告を送ってください。 Bon appetite!
Oysters Rockafella
I stole this recipe from the Lea Perrins site. It goes great with Bloody Marys or Oyster shooters!
Ingredients
24 x fresh oysters in the shells
200g cooked spinach
225ml thick sour cream
2 x tablespoons Worcestershire Sauce
2 x cloves garlic crushed
salt & pepper
3 x tbsp finely grated cheddar cheese
30g fresh breadcrumbs
Method
Remove the oysters from their shells. Drain the spinach well. Mix the sour cream with the Worcestershire Sauce, the garlic and the spinach, season well with salt and pepper. Put a teaspoon of this mixture in each oyster shell, return the oysters to their shells, then top with another teaspoon of the mixture. Mix the cheese with the breadcrumbs. Sprinkle this over the oysters. Place under a hot grill, and cook till golden brown.
Bloody Mary
Of course, I would be remiss not to try out this recipe. Actually, I've been experimenting with Bloody Marys for quite some time now. Try substituting the Vodka for tequila. I think it gives a better taste!
How about a Bloody Mary?
... Went to a bar recently... Asked the bartender "Can you make a Bloody mary?" he Replied with a nod and a bow "hai! dekimasu yo!" He consulted his book, prepared a clean glass, plonked a couple of ice cubes in, added some Vodka, tomato juice, a straw, a slice of lemon and finally served it to me with another nod & a bow. "No mate!" I responded, "This is a Vodka and Tomato juice!" ... THIS is a Bloody Mary!...
1 1/2 oz vodka
3 oz tomato juice
1 dash lemon juice
1/2 tsp Worcestershire sauce
2 - 3 drops Tabasco sauce
1 lime wedge
Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.
Serve in: Old-Fashioned Glass
Oyster Shooter
Another variation of the Bloody mary I discovered on a vacation to New Orleans a few years back...
Based on the Bloody mary recipe, add a little Seafood Cocktail Sauce, serve in a shot glass with a raw oyster and extra Tabasco sauce... That'll wake you up in the morning!! Then you start to see this guy
Ceasar Salad
This is the real Ceasar Salad recipe….
Croutons
2 large garlic cloves
Pinch of salt
3 tablespoons virgin olive oil
2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)
Preheat oven to 180 degrees. Crush the garlic cloves. Slice up the baguette and cut it into 1/2 inch cubes. Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.
Salad
1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 4 flat anchovies
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup virgin olive oil
2 medium heads of romaine lettuce - outer leaves removed
1/3 cup Parmesan cheese – grated
Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself rather than use powder bought from the supermarket. Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.
Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack the egg and add to these ingredients. Whisk until smooth.
Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.
To serve
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.
Simon's note For a "One dish meal", add a little chicken or duck breast!
