Birthday Dinner & Rob’s Caesar Salad

A week letter, I’m going to wrap up the last of our trip to the beach this past weekend.  Whew.

St. Joe Beach, Florida, Early November Sunset | Oysters & Pearls

We had just skidaddled back from Apalachicola and were watching the ill-fated (if you’re a Gator fan) Florida-Georgia game.  We broke out our new Sump’n sauce on some chicken salad from Cahall’s Deli in Panama City.

Sam Solomon's Sump'n Hot! Sauce and Corn Dip | Oysters & Pearls

So good!  But again, I’m clamoring for a little more heat, Sam!

Also, Cahall’s has the BEST chicken salad.  My family is slightly obsessed with everything (except the fish dip – just don’t do it) from there.  This won’t be the last time I mention Cahall’s today, either.  Anyway, we also had some corn dip my mom made that was really good.  Maybe she will share the recipe??

Sump'n Hot Sauce on Cahall's Chicken Salad | Oysters & Pearls

We spent the afternoon admiring the view from the windows more than the game itself.  But at least we came back in the second half to look somewhat respectable?  Anyway, moving on.  There was serious lounging going on.

Harold, Doing Some Game Day Lounging | Oysters & Pearls

Babe was a little jealous.

Babe, our 12 year old Yorkie | Oysters & PearlsAt halftime, my mom and I cleaned a couple heads of romaine lettuce for Rob’s Caesar Salad.  Actually, it’s Rob’s grandfather’s recipe from Chicago that he sent to me a few weeks ago.  I love family recipes!  This one is a big hit in Rob’s family, and I’m really thankful he felt compelled to share it with me.  Thanks Robert!

At the end of the game, we realized we needed Sunset Beers and hurried to the fridge and then to the porch.  It was a GORGEOUS sunset.  The kind you only get on this particular beach during the Fall.

Wheat & Natalie | Oysters & Pearls Adorable Parents and the Sunset | Oysters & Pearls

After Sunset Beers, I got to making the caesar salad for supper.

Garlic French Bread Croutons for Rob's Caesar Salad | Oysters & Pearls

Rob’s Grandpa’s Caesar Salad

ingredients

– one whole head of romaine lettuce, or 2 to 3 hearts of romaine, washed and chopped
– chopped ripe tomatoes are suggested by Rob
– 3/4 – 1 cup olive oil with minced garlic in it
– 2 tablespoons dry mustard powder
– 2 teaspoons ground pepper
– 1 or 2 coddled eggs (boil the egg for 25 seconds, crack open, discard yolk, and scrape out the inside)
– the juice of a fresh lemon
– crusty bread, cut into 1″ cubes
– 2 tablespoons olive oil
– some garlic, minced
– 2 or 3 anchovies
– grated or shredded parmesan reggiano cheese, to taste

instructions

Whisk the dressing ingredients together (olive oil, mustard powder, pepper, coddled eggs (I used two)).  I used a beastly large lemon, so I regret using the juice of the entire lemon.  The dressing was too tangy.  However, a smaller lemon may have been just right.  Anyway, whisk together and refrigerate.

In the meantime, fry the croutons in the olive oil and minced garlic until the croutons are nice and crispy.  Rob’s grandfather/father/Rob suggest adding the chopped anchovies to the salad itself, which I’m sure is the proper way to do it.  However, I knew most people in our crew weren’t going to buy that, so I snuck them into the croutons by melting a couple of them in the olive oil with the garlic.  They added a salty umami flavor to the croutons, and it was delicious!  And I promise, they really do dissolve and disappear.  I also used a loaf of garlic Italian bread I had purchased earlier in the week for the croutons, which spiced things up even more.  Once again, #vampiresbeware.

Garlic & Butter for Garlic Anchovy Croutons for Caesar Salad | Oysters & Pearls

Toss the dressing with the romaine and croutons and top with parmesan cheese.  Bon appetit!

Rob's Caesar Salad | Oysters & Pearls

We accompanied the salad with some grilled snapper throats (sounds gross, but it’s by far the very best part of the fish!), filet mignons wrapped in bacon from Cahall’s Deli, and twice baked potatoes, also from Cahall’s.  It was one seriously awesome meal!  Even if it was enjoyed at 9:00 p.m.  And we were really happy our friends, Zach and Michelle, could join us!  They live at the beach all the time, so basically we are constantly jealous of them.

Grilled Snapper Throats | Oysters & Pearls

I plan on sharing my dad’s oh-so-good Bloodworth’s Marinade that he used on the fish sometime soon!  Get excited, because it is awesome.

Filet Mignons Wrapped in Bacon, from Cahall's Deli in Panama City, Florida | Oysters & Pearls Grilled Snapper Throats, Filet Mignon, Rob's Caesar Salad, & Twice Baked Potatoes | Oysters & Pearls Filet Mignon and Twice Baked Potato from Cahall's Deli, Rob's Caesar Salad, & Grilled Snapper Throats | Oysters & Pearls

It was an awesome birthday supper!  We didn’t last much longer after supper though, because this was the longest day ever.  As evidenced by the three blog posts dedicated to it this week!

Sunday we woke up refreshed and decided to just go for a cruise.  We drove all the way to Cape San Blas, and were crossing our fingers that the Indian Pass Raw Bar was open on Sundays.  It was not.  :(  So we stopped at Triple Tails for the first time ever.  Wheat and I had some delicious baked Apalachicola oysters.  I had parmesan and garlic, and he had jalapeño jack.  After our experience Sunday, we don’t really recommend getting any fried food at Triple Tails.  But the oysters were local and small (how we like them) and really good and fresh tasting.

Garlic & Parmesan Oysters from Triple Tails Restaurant in Indian Pass, Florida | Oysters & Pearls Jalapeno Jack Oysters at Triple Tails in Indian Pass, Florida | Oysters & Pearls

And finally, we went back to Bainbridge for a birthday dinner with my in-laws, who treat me entirely too well!  My MIL Nancy loves to cook too, and after I had been ogling her new food processor, she got me one too!!  Because I had someone ask which food processor she got me/us, here’s a link to the model Cuisinart we have. (<– affiliate link!)  It’s AWESOME!  AND Nancy cooked us another amazing steak supper.  It was SUCH an epic, awesome weekend.  I am so thankful for everyone in my life that made it such a relaxing, fun weekend.  I love you all!  And HAPPY BIRTHDAY, DADDY!  I know you’re reading this. ;)

Happy Birthday, Doc & Natalie! | Oysters & Pearls

Think there are enough pecans on that red velvet cake?? Just how the good Doctor and I like it.  It was nice not making my own cake!  :)

Until Next Time

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2 thoughts on “Birthday Dinner & Rob’s Caesar Salad

  1. Rachel

    I would like to go on a weekend vacay with you … the food alone would be insane!

    And for that red velvet cake, I don’t think you can ever have too many pecans. That’s always a Christmas tradition in our house, except my mom gets a bit creative and does one layer green and one layer red…”Christmas Velvet Cake” is a must in our house!!

    Rachel
    http://www.pinkflamingostyle.com

    Reply

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