30
MY
ROUSES
EVERYDAY
JULY | AUGUST 2014
I
like grilled green veggies. Adding them to a salad adds a nice umami flavor without
adding protein. It completely changes the flavor profile of the romaine. Another good
one for salads is grilled kale. Any dark green hearty lettuce does well. Just olive oil, salt
and pepper. The grill needs to be very hot so you can get the flavor you want before the
lettuce loses its structural integrity and begins to wilt too much and becomes soggy.
Grilled Romaine Salad
WHAT YOU WILL NEED
2
heads Romaine lettuce, rinsed, dried
and split lengthwise
FOR GARLIC DRESSING
2
ounces fresh basil
3
green onions
¼ cup Dijon mustard
4
garlic cloves
1
cup buttermilk
2
cups Rouses mayo
HOW TO PREP
FOR GARLIC DRESSING
Blend all ingredients until smooth. Place in shallow
pan and smoke at 80 degrees for 30 minutes. Serve
chilled.*
FOR SALAD
Preheat grill to high heat. For Romaine, cut heads
in half, drizzle with olive oil and season with salt
and pepper. Grill cut side down until edges begin
to char. This happens really quickly. No more than a
minute. Cool the lettuce in the refrigerator until ready
to serve. To serve place one half of Romaine on a
plate, drizzle with dressing and top with blue cheese,
tomatoes and cracklins (you can buy them at Rouses).
*For cold smoking directions visit
.
Salad days
by
Chef Marc Krampe, Social Southern Table & Bar, Lafayette +
photo by
Denny Culbert
A
good marinade is one part acid, like lime juice, two parts fat, like olive oil,
plus seasonings. I use a marinade to tenderize steak, pork and chicken,
and add flavor. The acidic ingredient helps break down the meat, so the meat
absorbs the flavor. But because acid can make meat tough, you need to add fat,
which will help keep it tender. I count on seasonings to add flavor. To avoid
flareups, use a paper towel to pat off any extra marinade before placing your
food on the grill.
Tim’s Flank Steak Marinade
Makes enough for 2 skirt steaks, 4 flank steaks or 4 boneless skinless chicken
breasts.
WHAT YOU WILL NEED
½ cup fresh squeeze orange juice
½ cup fresh squeezed lime juice
2
cups Rouses olive oil
1
ounce Tequila
1
tablespoon chopped cilantro
1
tablespoon chopped onions
1
clove garlic, minced
1
tablespoon Adobe pepper (chipotle)
Rouses salt and pepper to taste
HOW TO PREP
In a medium bowl, mix all ingredients. Pour into a Ziploc bag and add steak or chicken. Marinate
at least one hour, or up to 12 hours. The longer you let it marinate, the more flavor you add.
Making a Marinade
by
Tim Acosta – Rouses Marketing Director
the
Gulf Coast
issue
