Grilled Romaine

About a year ago we were introduced to this delicious salad by our lovely daughter, Carlisle. The basics are very simple and can be done over charcoal or a gas grill or even on a grill pan inside. Here is the basic recipe and directions. If you want to make a meal of it, add thin cut steak draped over the 1/2 romaine heads and mix up a horseradish ceaser dressing to go with it:

Ingredients:
      2 Whole Romaine Hearts
      Olive oil
      Kosher salt
      Freshly ground black pepper
      12 cherry tomatoes
      1/4 c. red onion sliced very thinly
      1/4 c. Parmigiano-Reggiano, freshly grated
      1/2 c. Ceaser Dressing

Directions:

1. Take each of the hearts of romaine and slice off the very end of the stem to remove any dark part, but being careful to not loosen any leaves. Slice the heads in half long wise. Rinse each under water and then set on towels to drain and dry.
2. Using a large bowl, place the 4 1/2 heads with the cut side up and drizzle them with some oilive oil and season them with a good sprinkle of the salt and pepper. Toss them around in the bowl to spread out the oil and distribute the seasoning and pepper a bit. Let sit until it is time to grill them. 
3. The grilling goes very quickly, so wait to grill the romaine until the last minute.
4. Place the heads on a hot grill with the cut side down. Grill about 30 seconds to 1 minute or until the heads are just marked by the heat. Turn over and grill the back side for 30 seconds more.
5. Remove the heads onto a platter and distribute the cheese, tomatoes and onions on top, then drizzle with the Ceaser dressing and serve immediately.

Uncle Matt's Poultry and Fish Rub

This is a great rub for poultry and fish, but it is particularly good for chicken cooked on the grill or in the oven.

Place the ingredients in a large bowl and mix thoroughly with a wire whisk. Sift the mixture to insure an even mixing and to remove any lumps or large pieces. Check out Penzy's for high quality spices and mixes.

1 cup Turbinado Sugar
1/2 cup Onion Salt *
1/2 cup Garlic Salt *
1/2 cup Smoked or normal Paprika
2 tablespoons Chili Powder
2 tablespoons Poultry Seasoning
1 tablespoon Black pepper, ground **
1 tablespoon Coriander, ground **
1 tablespoon Dried Cayenne Pepper, ground **
1 tablespoon Thyme, ground **
1 tablespoon Marjoram, ground **
1 tablespoon Lawry's Seasoned Salt
1 tablespoon ground Bay Leaves, ground **
1/4 teaspoon Dried Habenero, ground **
1/4 teaspoon Citric Acid (optional)

*  If you can not get these salts, just use a 3 to 1 salt to dried spice ratio (3/8 cup salt and 1/8 cup dried spice). Try to use non-iodine salt so the rub will not discolor the meat.

** Best results are achieved when you start with whole spices and grind them yourself, but pre-ground spices will work as well.