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Caesar with Parmesan Crisp and Hominy Croutons

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Caesar with Parmesan Crisp and Hominy Croutons 0 Picture

Ingredients

  • Hominy Croutons:
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1 cup white wine
  • 3 1/2 cups water
  • 1 cup white cornmeal, plus 1 cup for dredging the croutons
  • Salt and freshly ground pepper
  • 3 cups canola oil
  • Parmesan Crisps:
  • 1 cup grated Parmesan cheese
  • 1 cup grated Asiago cheese
  • 1 tablespoon flour
  • Salad:
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1 teaspoon pureed canned chipotles
  • Few dashes Worcestershire
  • Few drops hot pepper sauce
  • 1/4 cup red wine vinegar
  • 1 teaspoon capers
  • 4 anchovy fillets
  • 8 cloves garlic, roasted
  • 3/4 cups olive oil
  • 5 cups romaine lettuce, torn into bite sized pieces
  • Read more at: http://www.foodnetwork.com/recipes/bobby-flay/sauteed-pork-chops-with-mustard-sauce-with-caeser-salad-with-parmesan-crisps-and-hominy-croutons-recipe.html?oc=linkback

Details

Preparation

Step 1

Hominy Croutons:
Heat oil in a small saute pan. Cook onions and garlic until soft. Add wine and reduce by half. Place the water in a medium saucepan and add 2 tablespoons of salt, bring to a boil. Slowly whisk in the cornmeal and cook for, 15 to 20 minutes. Season with salt and pepper and spread into a buttered 11 by 17 inch baking sheet. Chill in the refrigerator for at least 1 hour. Heat the oil in a cast iron skillet or a deep fry to 350 degrees F. Cut the polenta into 1/2-inch squares. Dredge lightly in cornmeal and fry in batches until golden brown.

Parmesan Crisps:
Heat a large saute pan over medium heat. Combine the cheese and flour in a medium bowl. Sprinkle 2 tablespoons of the cheese into the pan to form a 4-inch circle. Cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm. Drape the crisp over a large rolling pin until cool. Repeat.

Salad:
Put all ingredients except oil in a blender and blend until smooth. Slowly add the oil and season with salt and pepper. Place the romaine in a large bowl and toss with some of the dressing. Divide among 4 plates. Scatter croutons around and place a Parmesan crisp in the center of the salad.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/sauteed-pork-chops-with-mustard-sauce-with-caeser-salad-with-parmesan-crisps-and-hominy-croutons-recipe.html?oc=linkback

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