Search:    Search

Caesar Salad

Deacon Ted’s Caesar Salad

1 clove garlic and a pinch of salt
7 anchovy filets or one and a half teaspoons of anchovy paste
1 teaspoon Dijon mustard
1 tablespoon of sugar
1 drop of Tabasco sauce
Zest from one lemon
1 tablespoon of chopped parsley

Mash together all of the above ingredients in a wooden bowl. Then add:
4 tablespoons fresh lemon juice
1 tablespoon of red wine vinegar

Blend with a fork in the bowl. Then add:
One half of a cup of olive oil

Whip with the fork then add:
2 coddled eggs (boiled for 45 seconds)

Whip again and then add:
One third of a cup of Parmesan cheese

Mix together and then toss with:
One head (8 cups) of washed and dried Romaine lettuce
Sprinkle with Parmesan cheese and croutons

Deacon Ted’s Tunisian Vegetable Stew

One and a half cups thinly sliced onions
2 tablespoons of olive oil
3 cups thinly sliced cabbage
Dash of salt
1 Large green bell peppers cut into thin strips
2 teaspoons of ground coriander
One-half teaspoon turmeric
One-quarter teaspoon cinnamon
One-eighth teaspoon cayenne
3 cups undrained diced tomatoes (28 ounce can)
One and a half cups drained cooked chick peas (16 ounce can)
One-third cup of raisins
1-tablespoon fresh lemon juice
Salt to taste

In a large skillet sauté the onions in the olive oil for 5 minutes or until softened. Add the cabbage, sprinkle with salt and continue to sauté for another 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon and cayenne and sauté for another minute. Stir in the tomatoes, chick peas and raisins and simmer, covered, for 15 minutes until the vegetables are just tender. Add the lemon juice and salt to taste. Serve over rice. Grated feta and almonds can be served on the side, if you like.

Deacon Ted’s Fresh Fruit Monte Cristos

1 tablespoon unsalted butter
1 nectarine or peach, cut into half-inch wedges
4 teaspoons brown sugar
Pinch of cinnamon
2 eggs
One-quarter cup milk
Softened cream cheese
4 slices cinnamon bread, firm textured
Cinnamon sugar

Melt the butter in a small skillet. Add the fruit wedges and sauté over moderately high heat until softened, about 3 minutes. Add the brown sugar and cinnamon and cook until dissolved, swirling the pan, about one minute. In a bowl whisk the milk and eggs. Spread the cream cheese on one side of each piece of bread. Spoon the cooked fruit unto one side with the cream cheese and then top it with the other side with the cream cheese, pressing lightly. Soak the sandwiches in the egg batter, turning to coat. Melt a little butter in a skillet and cook the sandwich over moderately high heat until browned, about 3 minutes. Transfer the sandwich to a plate and melt a little butter in the skillet. Invert the sandwich and cook the other side until browned. Transfer the sandwich to a plate and top with cinnamon sugar. Cut into 4 pieces and serve warm.