The ingredient this week was anchovies! I was more excited than you might originally think. A few years ago I experimented with anchovies, in this recipe where you make a thin dressing and grill romaine lettuce a bit. It was really good.
I immediately thought I wanted to make my own Caesar salad dressing. While I was looking up that recipe, I found one for anchovy deviled eggs as well.
They were both really good. Anchovies, especially when minced, really aren’t that strong and add a nice salty sort of meaty flavor. I would definitely recommend both recipes!
The Caesar salad recipe can be found here. I went with the option to substitute 1/4 cup mayonnaise for the coddled egg. I reduced the olive oil to somewhere between 4 and 5 tablespoons (at 4 I thought it was still a bit thick).
The anchovy deviled eggs recipe is here. I didn’t use the caper garnish, and I didn’t use the fresh parsley either. My parsley plant has gone rogue again, so I just used a little bit of dried.
And, here are some other Iron Chef Blogger updates:
Garlicky Baked Shrimp (This looks amazing and pretty easy; I am definitely going to try it.)
Eggplant and Anchovies (in the same meal, not the same dish)
Eggplant Lasagna
Michele James 