Hey everybody.
>> Hi guys.
>> So Welcome to How to Feed a Loon,
I'm Kris!
>> And I'm Wesley.
>> The who?
>> The Loon.
>> [LAUGH]
>> And
folks we're so excited because we've been
doing some classic kind of recipes lately.
Everybody's like favorite to order at
a restaurant and this is no exception.
This is, I think, so
many people's hands down favorite salad.
>> Yes.
>> We're doing our Classic Caesar Salad.
>> [SOUND]
>> It's so good.
This is based off of one of our all
time favorite Italian restaurants in
New York City.
>> Carmine's.
>> It's so good.
>> Couple of places in Carmine's.
>> If you've been to New York,
you've probably been to Carmine's.
>> Admit it.
>> If not, you need to go, it's in-
>> Couple of Carmine's in Manhattan.
I'ts so good.
>> But anyway,
this Caesar salad is very similar
to theirs, and it's just so good.
So anyway, let's get started.
And the great thing about
this is you can make,
there are all of the different components
of it can be prepared ahead of time.
And then, just before your serving,
you bring it all together.
>> Yeah, it's awesome.
>> It's awesome.
>> It's
awesome
>> Awesome.
>> [LAUGH]
>> Okay, so
let's start with making the dressing.
>> [CROSSTALK] Is so good.
>> It's to die for, really.
>> So right now.
>> We're using our food processor.
>> Yeah, so
we're using our food processor, and
right now we've got four little anchovies.
Now, don't freak out,
they're delicious, they're salty.
They add just the right hint
of flavor to your salad.
>> So some people they
hear anchovy they're like.
>> [SOUND]
>> Most people don't even realize that
anchovies are a really very important
ingredient in Caesar salad.
>> Yes.
>> A lot of times you have it,
you wouldn't even know, so
don't be scared of the anchovies.
>> Sure, I'm throwing two more in,
and then oil with salt.
>> And these are fillets that are in oil.
You can also find them that
are curled in water, but
we like the flat fillets in the oil.
>> So we're going to pulverize these guys.
And let's do this.
[SOUND]
>> So
the attempt here is, you're not really
going to be able to curate them.
But you're going to break them down
enough where we'll be able to start
to incorporate them to the sauce.
>> I'm going to scoop off some sides.
Those looks good.
>> Okay, scoop the sides now,
a little bit, okay.
>> Scoop it off the sides here.
>> Okay, that's great, so
let me get this out of your way.
>> [LAUGH] Okay.
>> And now-
>> Now we're going to put it in three
cloves-
>> What is probably the most important
ingredients-
>> [LAUGH]
>> To a Caesar salad, but
it's really great, it's-
>> Three cold, [SOUND],
three cloves of garlic.
Now, we're going to put it back on here,
and we are going to pulse these.
Until they're pulverized as well.
>> So again,
it's just breaking these down.
It's going to eventually all become part
of the amazing stuff, okay, that's good.
>> Yes, that's good.
>> Now, maybe push the sides down
a little bit and do that one more time.
>> We gotta get it in there.
>> It's always fun cooking with the Loon.
>> What?
Why?
[LAUGH]
>> No, you're doing
good, you're doing good.
>> [LAUGH]
>> Okay, okay, so what's next?
>> Well, we've got two egg yolks.
So we're going to throw
those into the party, party.
>> Party.
>> I'm very Boston today.
>> Okay.
>> And we're going to pulverize.
Actually, we're going to
let this run on high for
about two minutes to get it nice and
[SOUND].
>> [CROSSTALK] Incorporated and frothy,
>> Mixed together.
>> [LAUGH] And
not quite such technical terms.
What it will do is, this is when it
really starts to incorporate all of
those anchovies and the garlic.
And then, it becomes very frothy, and
then it starts to look like a dressing.
>> Yes, it mixes them all together.
[LAUGH]
>> Okay, for two minutes.
>> All right, two minutes.
We'll see you in two minutes.
>> Okay.
>> All right.
>> That is beautiful.
>> Let's take this off.
Great, let's see how nice and
frothy it is.
>> So about halfway through,
we got our little spatula and
just pushed the sides down.
>> That looks good.
>> See, that looks nice and
creamy already.
>> Looks delicious.
>> That's perfect, so there's no
more big old chunks of anchovy or
anything like that.
>> Yes, so
what we're going to do now is we've
got a quarter cup of red wine vinegar.
>> Need that acid,
it's going to be so delicious.
>> I love red wine vinegar.
>> I do too, it's so yummy.
>> And now,
we have the juice of a lemon [LAUGH] Okay,
squeeze it in there.
>> Fresh is always best.
>> Yeah, I love this.
>> You do it the other way,
you do it with your eye.
>> [LAUGH]
>> Here you go, put that in there.
>> Yeah, okay.
>> You got it, you're doing it.
>> [LAUGH]
>> Okay, we're-
>> You're such a hands on coach when it
comes to cooking.
>> Well,
we'd like to get this done before.
>> Not all of us are as fast as you.
>> [LAUGH] I know, I know, okay.
>> Here let's just take that.
>> Okay, we got that good.
>> All right, so
we're going to pulse it a few times now.
And just get that incorporated,
nice and incorporated.
>> Beautiful, and
we're building that flavor.
It's becoming the Caesar dressing
before our very eyes, okay.
>> Look at that.
>> That's great.
>> All right, next, we're going to
throw in a whole cup of oil.
>> Olive oil.
>> Is that olive oil?
>> Yes.
>> Okay.
[LAUGH]
>> All right, we're going to pulse this.
>> So okay, what he did was he took this
out, you want to take your tube out.
>> [LAUGH]
>> And then,
you want to incorporate this slowly.
It's called emulsification,
you're going to emulsify.
So it shouldn't splatter too much but
just for good safety measures,
we like to put this up there.
>> Yes.
>> And then, slowly put your motor on low,
and then slowly just pour that in there.
>> Yes, put your motor on low.
>> He tells me that all the time.
>> [LAUGH] I know, and
then just pour this in.
>> Yeah, yeah, I mean it doesn't have
to be at a snails pace but dump it in.
>> Okay?
>> Thank you.
>> Okay.
>> It's in.
>> Lovely, yeah, yeah,
yeah, yeah, yeah, yeah.
>> It's in.
>> Okay now, Okay,
let's turn off the motor.
>> Okay.
>> See isn't that beautiful?
>> Okay.
[SOUND]
>> Now, [CROSSTALK] we're really going
ahead.
>> What me to open it up?
>> Yeah go ahead.
Now be careful.
That's going to be a little drippy.
>> Yeah, I got some drip page.
Now what?
>> Now, we're going to add this.
>> That's right, you got some Parmesan-o.
>> It's Romano.
>> Romano Parmesan.
>> It's eight tablespoons.
>> [LAUGH] Just dump that in.
>> Yeah, Romano, you can use Parmesan,
that's no problem.
>> Yes.
>> Okay and then we're going to do this,
which is?
>> Which is parsley.
[LAUGH]
>> Fresh parsley, it's a tablespoon.
>> [LAUGH]
>> He's done this a million times.
[LAUGH] [SOUND] Okay and
then we're going to do just a nice,
that's dried oregano-
>> Dried parsley.
>> Dried oregano, sorry about that.
>> Dried [LAUGH] oregano.
And we're going to just use
a nice healthy pinch of that.
>> Okay.
>> Just because I'm going to use some of
this in a bit for my croutons.
>> Is that a good pinch?
How's that pinch?
>> That's a great pinch.
>> That's my pinch.
>> Okay.
>> Okay,
now we're going to put it back on.
>> Now, we're just going to
incorporate that again, and
it's really going to start to get nice and
thick.
>> Yes, we're just going to pulse it.
>> Pulse it, and pulse it,
pulse it, pulse it, yeah, okay.
>> Yey!
>> Fabulous.
>> All right, [SOUND] now what,
mister man?
>> Now that's ready to go, so what we're
going to do is just take that top off.
>> Yes.
>> Take your top off.
[LAUGH]
>> Take my top off.
[LAUGH]
>> No, don't, and
then we've got some kosher salt, and
we've got some fresh ground pepper.
>> Fabulous, thank you.
>> I'll put this here, out of your way.
>> Thank you.
>> Let's get this over here.
Okay, so now what's really important about
this ad just a nice healthy pinch of that
and there.
And then, a couple grinds of that and then
what we're going to do is we're going to
transfer it into a jar with a tight lid.
Any kind of a container that you can close
it up because what's going to happen.
It's a little on the thin side now.
It needs to go in the refrigerator for
a minimum of four hours.
This is why it's great to make this
the day ahead before you serving it.
Because it needs the time
because when it's in the fridge,
first of all those flavors really melt,
but then also it thickens.
It just naturally thickens.
That oil from the coldness, just thickens
it and it becomes the perfect consistency.
>> Yes.
>> So do you think you can do that?
Can you transfer that.
>> Should I pulse it with the salt and
pepper.
>> You can do that.
I mean, as you're pouring it, it's
going to be fine or you can shake it up.
>> Well, I'm not doing it now
because I don't have a lid.
>> No, please don't.
>> [LAUGH]
>> Okay, all right, so now,
let's move on to the crouton, shall we?
Homemade croutons are such a wonderful
addition to Caesar Salad and they're so
easy to make.
So what I did, I went to the store.
And I got just a nice country
Italian loaf of bread.
And I sliced those into slices about
three-quarters of an inch thick,
and then I got just a sharp knife and
I cut the crust off.
And then that's just going to leave
just a nice little piece of bread.
You can kind of cut the edges off so
you get a nice rectangle.
And then, you're just cube it into
about actually an inch cubed croutons.
They're going to cook down as they bake,
they're going to be absolutely perfect.
And that's what we've got right here.
Aren't these beautiful?
These are going to be
the most gorgeous croutons.
>> Those are wonderful.
>> I'm telling you,
it's these little things.
Don't skimp on this, because they had
nice croutons at the store, of course.
But when you make them homemade, it's so
much better and it's really what makes it,
puts it to the top.
>> I've got such a mess over here.
>> You're fine.
>> [LAUGH]
>> So now we've got some olive oil,
about two tablespoons of olive oil.
And then, we've got some this is about
a tablespoon of freshly chopped garlic.
And then this is that oregano.
That Loon and I are sharing.
>> Yes, and I'm going to slip
this into the refrigerator.
>> Yes, slip that into the refrigerator,
just don't slip while you're doing it.
>> [LAUGH]
>> Anyway, you can take a whisk.
Get a nice large bowl.
And then we're going to just add these
croutons, these bread pieces in there.
They're going to soak up that amazing,
amazing flavor.
Get them really well coated.
>> I love these croutons, I could
just eat these croutons like popcorn.
>> Well, you often do.
>> I do.
[LAUGH]
>> Okay, now-
>> Well, they're so delicious.
>> If you could help me.
So now, I've got an oven that's,
hold that for me, please, that's been
preheated to 350 degrees Fahrenheit.
And we're just going to toast these.
>> Yeah, you can throw them here.
>> Okay, if you want to go ahead and do
that?
Let me get a little rag here.
And we're not done with the,
you can go ahead and
sprinkle some of that oil on there.
>> Great,
I'm going to get my fingers dirty.
>> Yeah, that's all right.
That's why God made towels.
Anyway, make sure you get them nice and
spread out.
And then, they're going to go in the oven.
And they bake for
about anywhere from 15 to 20 minutes.
Depending on your oven,
some are hotter than others.
>> This is so good.
>> We check them.
About halfway through you're going to
want to go in and scoot them around so
they bake evenly.
>> Yes.
>> And then they become beautifully crisp.
And then, we're
going to finish them off with
even a little more flavor
enhancements.
>> [SOUND] [LAUGH]
>> So stick tight, folks.
[SOUND] Okay.
>> All right.
>> So now we have these
croutons.
They smell so
good.
>> Look at those.
>> They smell so good.
They're just perfectly.
They go about 20 minutes.
You want to, like I said,
about halfway through.
Take them out of the oven,
shuffle them around with a wooden spoon,
and don't eat them.
>> I know, I wanted to eat them so
bad.
>> They are nice and warm,
we just took them out.
And so,
it is true you might want to sample one.
If it's real chewy
on the inside let it go back in.
Okay, you hear that was nice and crunchy.
They also because these are obviously-
>> I'm going to put
a microphone.
>> You don't need
to.
>> [LAUGH]
>> They're going to sit out for
a little bit and they naturally just dry
out and they get even more pretty, but
we're not done with these croutons.
>> No, we're jacking these croutons up.
>> [LAUGH] That's right.
>> So we've got some more Romano.
Cheese, yup duh.
>> We got two tablespoons of
grated Romano.
>> And
I'm just going to throw it all in there.
>> Just dump it in there.
>> And then, we have some more flat leaf,
is it flat leaf or curly parsley?
>> It's flat leaf.
>> [LAUGH] And all of it is just a pinch.
>> Yeah, just go ahead and
dump it in there, it's fine.
It's about a tablespoon.
And now, it's still warm,
you want to do this while it's still warm,
but warm enough to touch.
>> Yes.
>> You can use a spoon if-
>> And the oil that's on there is actually
making the mixture adhere to it.
>> Wow-
>> It's so good.
>> It's like you know what you're talking
about.
>> [LAUGHS]
>> Anyway, those are going to be amazing.
So now though,
once he gets finished on those,
we're just going to set those aside and
they can sit out.
Like I said,
you don't need to put them in a enclosed
thing because then they'll get a little
soggy.
>> Yes.
>> Just leave them like this,
they're going to be perfect like that.
>> Yes.
>> All right, let's talk about the
lettuce, lettuce come together, shall we?
>> So this is, what this is,
I just took a beautiful head-
>> Let us break bread together.
>> Of romaine lettuce, it is romaine,
it's the main romaine.
>> [LAUGH]
>> Anyway, I was trying to make a joke.
And then I just got a knife,
a sharp knife, a big old knife,
and I cut the end off.
And you kind of get that core off and
then you can either use your hands or
you can use a knife.
And
you just want to-
>> Shred it.
>> Cut this into, well not shred it,
you want to cut it into bite sized pieces.
>> Well right.
>> You know what I mean,
you don't shred it, but so
it's nice big old chunky pieces like this.
>> I like it.
>> And then, what you're going to do is I
put it in the colander like this.
And then,
you want to make sure you rinse it.
And then, you either put it in a salad
spinner and just get all of that excess
water off or just do it the easier way and
get some paper towel-
>> The old fashion way and
just path it dry.
>> Paper towels and
just put it in there.
And so get up and
then put it back in here and soak that up.
And then, put it back in here.
And then, what's really important is you
want your lettuce for Caesar salad
to be really cold and really crisp.
So while our dressing is continuing to
thicken up,
our croutons is just going to hang out and
wait and get to know each other.
We're going to put this in the fridge, so
it gets nice and cold, and
then we're going to come back and
we're going to assemble this.
>> [LAUGH] I think that's going to be
a while folks.
>> Well, not really.
>> Well for me.
>> [LAUGH] It's always a while.
If it's not going into his mouth it's
a while, but anyway.
>> [LAUGH] The sun's going to
be down.
Now let's just
say that.
>> [LAUGH]
>> Okay, so we'll see you and
when we're ready to eat.
>> Okay folks,
it's the time we've all been waiting for.
>> I've been waiting for a very long time.
>> It's time to
cesar salad.
>> [LAUGH]
>> I don't know.
Anyway, so we've got our lettuce here.
It's beautifully cold and
crisp.
>> Yes.
>> You have to take our word for that.
We've got our wonderful croutons that we
made, and
I just want to show you this dressing.
So it's been sitting in there,
I don't know, it's been a nice long day.
But look how creamy-
>> Bring that down a little bit so
that people can see, there you go.
>> So
anyway-
>> Yes.
>> So that is absolutely beautiful.
Now, for one head of romaine,
you're going to need to use about a cup.
It depends on how well
dressed you like your salad.
>> Yeah.
>> You don't want to overdress it,
which is like dripping, but yet you don't
want it to be like where is the dressing,
so-
>> I think those are words to live by.
>> Don't overdress.
Although, you don't always live by that.
>> [LAUGH]
>> But anyway, so
it also depends on how large of
a head of lettuce you've got.
This was a larger head of lettuce, so it's
going to use a little more, but I would
say anywhere from three-quarters of a cup
to a cup of the dressing that you made.
That's going to leave you a little left
over for using it for something else.
>> Yes.
>> So it keeps in the refrigerator for
at least a couple weeks.
So all right, so we've got our lettuce.
I'm talking too much.
>> Yeah.
>> And then,
we're going to just dump
these beautiful croutons.
>> Yes.
>> Now those croutons, let's just
put all that flavoring in there.
>> Yes.
[LAUGH]
>> These croutons are nice and big, and
chunky, that's the way we like them.
>> I know.
[LAUGH]
>> Obviously, if you like smaller ones,
cut them smaller.
But we think that these just
make a glorious, glorious.
>> Yes, glorious, glorious.
>> Now, I've got two tablespoons
more of this Romano cheese.
>> Romano cheese.
[LAUGH]
>> Romano cheese is a very critical,
the Parmesan, Romano, Pecorino,
whatever you want to use.
It's really part of the important
flavoring of Caesar salad.
Now, we're just going to add this
beautiful dressing, look at that.
Doesn't that just get you kind of excited?
>> I love it.
Now, if folks at home didn't feel
like waiting for four hours for
their Caesar dressing,
would it just be ruined?
>> I would suggest then
go to Olive Garden.
>> [LAUGHS]
>> No,
I mean like I said, if you-
>> So
if you're doing your meal planning for
the week, get your dressing done and
just have it in the refrigerator
when you need it.
>> Yeah, exactly or
double the recipe and then,
you can have it multiple
times throughout the week.
Look at that.
Isn't that just gorgeous?
>> That is and
I love it because you're
not over dressing it.
>> I know, I know, so anyway.
So this is beautiful,
it's just wonderful, I love it.
>> This salad reminds me of New York so
much.
>> Yeah.
>> We used to have so
many great family dinners.
At Carmine's, in Time Square,
and on the upper west side.
>> But this I mean it's so good, I mean
everybody loves a good Caesar salad.
I mean,
I've had a couple of clunkers in my day.
>> Sure and the dressing can make or
break that salad.
>> Sure can, so now then what we're doing,
what the Loon is attempting to do is add
this to a beautiful platter like this.
>> This is a platter?
[LAUGH]
>> Or in Loon terms, a plate for
him to eat.
And then, you can serve this family style,
it's just so wonderful.
>> We like to pile it as high as you can.
>> Yeah, get a nice pile.
>> High, and
then you serve it on the tabel.
And people are like, that looks amazing.
>> Fantastic, okay, so well,
that's good for our friends at home.
>> All right, yeah, I'm losing it.
>> We're just going to
move htiis right along.
Okay, now we're going to finish this off.
Guess what, a little more romano cheese.
>> More cheese.
>> I got about another two tablespoons
of romano cheese-
>> More cheese, please.
>> That you want to sprinkle that on top.
>> I'm getting messy.
>> Well, and then.
We're going to, since we don't have the
other one that I asked you to bring over,
we're going to use this.
Now, you want to top it with
some freshly ground pepper.
That's quintessential topping flavor.
>> Yay, enough talking.
>> And folks,
you've got a Caesar salad fit for-
>> Voila, yes.
>> Caesar himself.
>> All right, I gotta have it.
>> He's just going to dig right in.
That literally is his plate.
>> [LAUGH]
>> All right, go ahead.
>> I'm going to grab that
crunchiness of that, there we go.
>> Yeah.
>> I gotta have that crouton.
>> And the cold lettuce.
It's Caesar salad at its best.
>> I should get a new Caesar
haircut while I eat this.
>> No, earlier he was wearing a toga.
>> [LAUGH]
>> And [LAUGH] so you missed that, but-
>> Wow.
>> It's good.
>> That is so good.
>> Trust me, whenever you get
the bottles from the store,
you're going to think why
did I ever do that before?
>> Caesar salads, you're ready for
a nice-because Caesar salad can
be intense, don't you think?
Like the flavor is more intense than just
a chopped salad, and I love it, I love it.
>> Is this too intense?
>> No, not at all.
>> It's just perfect?
>> Yeah, it's perfect.
But I'm just saying that a Caesar salad
has more intense flavors than just
a regular salad.
>> Well, it's a delicious flavor.
>> And it's amazing, and
do you know what else it is?
>> What?
>> It's 100% Loon approved.
>> I didn't think we were ever
going to get there, but we did, yay!
All right, I'm digging in.
I can't wait any longer.
My gosh.
>> I'm sorry guys.
I digress in my descriptions of-
>> I am going in all for it.
>> [LAUGH] Wow,
[SOUND] now you can get this recipe and
many more on howtofeedaloon.com.
>> That's the perfect Caesar salad.
>> Yeah, and I made the dressing.
>> [LAUGH] You watched it and
that's great.
He did, so you know you can.
Anyway, go to our social media, like us,
share us, do all of that, please,
we love you.
>> Thanks.
>> And we love this.
>> We love it.
>> And you can also finish
it with anchovies on top.
That's a really good way of showing
you're a real star, all right.
>> All right.
>> I'm going in for more.
>> Eat it, I'm going to eat it too.
>> I got my crouton.
>> I love croutons.
>> I do too.
>> I love crouton on the Hudson.
>> [SOUND]
>> [LAUGH] Hey, everybody.
>> Hi, now if you like what you saw, make
sure you subscribe to our YouTube channel.
>> That's right, if you want more great
Italian recipes, just click right here.
It's just a click away.
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>> Italian.
