Surf n' turf Caesar salad.
Marinating for a short time, 30 minutes or less,
large shrimp, peeled and deveined.
All I did was clean them, drain them,
and toss them with olive oil,
salt and these three ingredients.
Granulated garlic.
A little red pepper.
Parsley, fresh or dry, doesn't matter.
Steaks that were brought to room temperature
and pat completely dry.
Kosher salt, coarse black pepper.
And they are six to eight ounces per person, per portion.
You can use flank steak, flatiron,
boneless strips or sirloins.
We are using for croutons, garlic bread!
You want per tablespoon of butter,
a clove of minced or grated garlic.
And per tablespoon of butter, match a tablespoon of EVOO.
Normally, if this was a fatter loaf of bread,
I would toast the bread before I even brush it.
But ciabatta is mostly air and crust,
so this is like a giant crust, really.
Now we're going to top
with freshly grated Parmigiano Reggiano.
Or Pecorino.
And we're going to add a little fresh thyme.
And a little chopped flat leaf parsley.
Now we're gonna put this-- Rats!
In a 400 degree oven at center rack
until it's nice and toasty and brown and bubbly.
If you think you don't like anchovies
but you say you like Caesar dressing, you like anchovies,
because that's the essential ingredient in Caesar dressing
that makes it taste like Caesar dressing.
So I'm doubling what would be my normal recipe
and I'm gonna put in four or five filets.
Per batch of dressing, one round teaspoon of coarse pepper
and two cloves of garlic.
Roughly a tablespoon of Dijon.
Same deal with the Worcestershire.
What does Worcestershire have in it, also?
A trace amount of anchovy. Yup.
And the juice of two lemons.
One per batch, again, we're making double.
Per batch of dressing, 1/3 of a cup of EVOO, roughly.
And I have a combination of Pecorino Romano,
which is sheep's milk cheese, very salty, very tangy,
and the king of all cheeses, Parmigiano Reggiano.
I have a combination of both.
I've got a cup so you'd use 1/2 a cup per batch of dressing.
(blender grinding)
So we're gonna make some oversized, beautimous croutons.
These steaks are so thin, they're about 1/2 inch thick,
and they're boneless, so these should take
about six to seven minutes total for a pink center.
Five to six minutes if you prefer rare.
My sister likes shoe leather,
so we're gonna leave hers on for eight minutes,
but I don't recommend that.
And our shrimp are skewered.
These will take literally two minutes on the first side
and one minute on the second side
and don't forget to grill the lemon.
Go to my grill, nice and hot.
And puttin' down my steaks.
What temperature?
Hot.
(laughing) How hot
Like as high as it goes.
You know, you wanna sear these.
Now, on go the shrimp, the steaks are off.
(grill sizzling)
Grill on that lemon.
Steaks are resting.
So I've 3/4 of our garlic bread
cut into the size of croutons.
And we have about 10 to 12 cups,
because we're cooking for six people, of the romaine.
This is gem romaine, of course you can use romaine hearts
or just romaine lettuce.
Just coating the leaves but not crushing them
and you don't want any globs of dressing.
You wanna make sure everything is evenly distributed.
I have this enormous cutting board.
I bought these online, I have several of them.
Round, rectangle.
We have our smoked blue cheese crumbles,
we have our bacon bits, that's the Upstate style salad.
We have our steak going down on one half of the board here.
The surf, we're going to squish our grilled lemon down
over the top of the whole thing.
And pull the skewers out as we add it to the salad.
And then we take the last of our croutons,
put them down the middle.
And that's a statement!
(crowd cheering) (bright chimes)