Recipe: Chicken Caesar Salad

I've been on a Chicken Caesar Salad kick lately. It's so simple I don't think a recipe is even necessary. But rather than buy pre-made dressing, I decided to take matters into my own hands. It was way easier to make than I had thought and now this is my go-to recipe. I go the nontraditional route because I omit the egg and anchovies. Just something about those ingredients are really unappealing to me.

Also to note is that I don't follow the recipes I post exactly. Cooking is all about practice and the more you practice, the more intuitive it gets. So I recommend tasting the dressing as you go, adding more or less of ingredients as you see fit.

Chicken Caesar Salad
Adapted from Allrecipes
Serves 2

Ingredients
2 chicken tenders, cubed and cooked
1/2 head romaine lettuce, chopped and refrigerated
2 tbsp mayonnaise or plain greek yogurt
2 tbsp olive oil
2 tbsp lemon juice
1/4 tbsp dijon mustard
1/2 clove garlic, minced
2 tbsp parmesan cheese, grated
salt & pepper

Instructions
In a bowl combine mayonnaise or greek yogurt, olive oil, lemon juice, mustard, garlic, parmesan cheese, salt, and pepper. Whisk until well blended.
To assemble, place chopped lettuce leaves and warm chicken in a large bowl. Pour dressing over the top and toss lightly. Serve immediately, preferably with sliced baguette and extra sharp cheddar cheese!

Lights

Scavenged these Christmas lights. Gave the lights away but I wish I kept it for my own room...

La Taqueria

On a Mexican food kick a La Taqueria.

Carnitas Taco; Carne Asada Taco, Tortilla Chips with Salsa

SFMOMA

The San Francisco Museum of Modern Art (SFMOMA) is closing for renovation for the next 3 years. Not wanting to miss out on seeing it while it's open, I went with my sister one afternoon. I'm slightly obsessed with Mondrian and let's be real, that's only because the museum cafe serves Mondrian Cake. I've also heard that they have a Rothko toast. The café was closed the day I went and my only regret is that I wasn't able to try the cake and toast for myself but maybe I'll get the "Modern Art Desserts" book and make it myself.

The second time I went to the museum was when they held a special Countdown Celebration to mark its closing. Admission was free and SFMOMA remained open all day and all night. I went at midnight and there was a long line waiting to get inside. I wanted to see Christian Marclay's The Clock, a video installation composed of thousands of film clips referencing the time of day, edited into a 24-hour long montage that matches real time minute for minute. But of course the line to see it was around 4 hours so NO.

Upcider

Been keeping an eye out for this GInger Kombucha Beer but still can't find it sold in stores anywhere.

David Chang

I attended a David Simon and David Chang event at the Nourse Theatre by San Francisco's City Arts & Lectures. David Simon is a journalist, author, and the creator of television shows such as The Wire. And for those who've been living in a hole and are unfamiliar with David Chang, he is the executive chef and owner of the Momofuku restaurant group and known for his "no reservations, no vegetarian options" policy. He also created the Lucky Peach food journal and the infamous Momofuku Pork Buns (which I have yet to try and is literally at the top of my wish list).

The event itself was pretty boring but of course for me, it was all about seeing and meeting David Chang at the end of the lecture. After attending a handful of chef lectures, I now know the strategy to book signing. First, it's very important to buy the book prior to the event or prior to the end of the event because otherwise, you'll wait in line forever. Then once you have the book, line up in the book signing line and congratulate yourself while a massive line forms behind you. Because if you wait until everyone else is buying the book, you'll wait in line to purchase it and to get it signed. Lesson learned after waiting over an hour to get the I Love New York book signed by Chef Daniel Humm and Will Guidara.

Nopa

NOPA. This restaurant has been on my radar but reservations book a month in advance and I don't have the foresight to really think that far in advance. I've had nopa's drinks at the bar before but it was always too crowded for me to want to wait in line for dinner. Until one fateful night...

Dawn Cocktail and Sunshine Fix

Blue Bottle Cocktail

Toasted Quinoa with Smoked Trout, Maitake Mushrooms, and Blood Orange

Country Pork Chop with Cabbage and Grilled Apricots

Very happy that I got to eat here. The quinoa dish was my favorite of the night. I've heard amazing things about Nopa's brunch, especially the Custard French Toast, so I will have to go back to try that.