The Cobb Salad. The Brown Derby Dressing

The Cobb Salad came in to existence in 1937. Created late at night, with access to the restaurant's kitchen, then Brown Derby owner Bob Cobb threw together ingredients readily at hand, and a star was born.

The original creation consisted of iceberg lettuce, an avocado, romaine, watercress, tomatoes, chicken breast meat, hard boiled egg, chives, cheese, crispy bacon and French dressing.

I've enjoyed many permutations of the Cobb, but had forgotten about its sturdying protein blast and interesting history until flipping through one of my journals. On one page, I had hastily written down the recipe for the Brown Derby salad dressing. Not knowing why or how, or what exactly it was I was looking for anyway, the dressing and the Cobb salad has taken up my attention.

The dressing - see below - has evolved somewhat from its French dressing origins - but with its hits of red wine vinegar, Worcestershire sauce and dry English mustard, the baby's got kick, a kick that can stand up to bacon, blue cheese, chicken and avocado.

In fact, it was a little too jarring against delicate fennel and celery that was already on the go for the previous evening's salad, below, so Cobb for lunch the next day was on the agenda.

(But, I think it would be ace highlighting braised winter greens such as kale tossed with bacon and shallots).

The salad too, has evolved. I've seen it served with a poached egg, a boiled quail's egg, with less ingredients, and with more. I've seen it on old Vegas restaurant menus, in steak houses and on Canadian pub menus. It's a hungry man dish, a classic, a perfect rejoinder after a bout of too much booze, or nourishment after pulling a grueling shift.

It's also a perfect winter salad, comforting on a cold day.

Crunchy iceberg lettuce provides a steady base for hard boiled eggs, bacon - only the double smoked bacon from Red Barn will do - crumbled blue cheese, avocado, quartered tomatoes and shredded chicken meat from the previous night's roasted bird.

Simply compose the salad on a plate, or platter, if you're entertaining guests. Drizzle over the dressing and serve. Add freshly cracked pepper to taste.

Brown Derby Salad Dressing (for Cobb Salad)

1/4 cup water

1/4 cup red wine vinegar

1/4 tsp. sugar

1 tsp. lemon juice

2 tsp. salt

3/4 tsp. black pepper

3/4 tsp. Worcestershire

1/4 tsp. dry English mustard

1 small clove garlic, minced

1/4 cup olive oil

3/4 cup vegetable oil

Put all the ingredients in a jar with a lid. Shake it, baby!

A Quick Salsa

I've been exercising in the kitchen again. That's right. Cooking is exercise. Chopping, turning, stirring, tasting, tossing pans, all that work adds up to some calorie burning my friends. Sadly, eating doesn't burn calories.

Preparing for cooking classes, I've been buying ingredients and dusting off some of the recipes I've collected over the years. After making this earthy caldo, and making a batch of corn tortillas, and with time to spare, I tried my hand at a simple salsa.

My advice to any novice to the Mexican mesa: think simple.

Two jalapenos, stem end removed. Make a slit down the side and remove the seeds. (I did this because these happened to be extra picante). Chop them roughly and put in a blender along with a small clove of garlic, some chopped cilantro I had leftover, some salt and just a bit of water to release the blades. Blend until smooth.

The grassy-ness is so spectacular slathered on a piece of white cheese wrapped around a hot corn tortilla. Salt to taste.

It's not the most brilliant photograph, but you get the picture.

You see, you don't need multiple ingredients to create a salsa. There's another one here.

Jalapenos and serrano chilies are both readily available. Try your hand at making one today. Both salsas are excellent on grilled meats, firm white fish, eggs, cheese or added to a warm corn tortilla for a bit of zip. Simple.

Mexican Cuisine Revisited

Okay, you might think this is a cop out, but I'm providing some links to previous posts to revisit Mexican cuisine and plot a course for the new year. I'd like to start teaching a few classes, not only through this blog, but perhaps privately or through one of the many outlets in the city.

Would you be interested in taking a class? What would you like to learn?

Moles? Perhaps something more rustic, like chilaquiles, pork and chile soup or tortilla soup? Party fare such as tacos, or that gooey cheesey snack, queso fundido? Chilies rellenos? A salsa masterclass that explores simple and complex methods of making that fiery, or not fiery, essential condiment? Or maybe, generally going through those mysterious-looking ingredients you've seen at the grocery, such as cactus paddles, and how to create something delicious and muy Mexicano from them?

Let me know.