Cobb Salad
Yield: 4 to 6 servings
Ingredients
1 cup chopped iceberg lettuce leaves, washed and spun dry
1 cup chopped chicory leaves, washed and spun dry
1 cup tender sprigs watercress, washed and spun dry, plus additional sprigs for garnish
1 pound poached turkey breast, finely chopped
2 medium-sized ripe tomatoes, peeled, seeded, and finely chopped
1 avocado, peeled, seeded, and finely chopped
1/2 cup crumbled blue cheese (about 2¨ö ounces)
6 strips bacon, cooked crisp, drained, and crumbled
3 hard-cooked eggs, peeled and finely chopped
2 tablespoons snipped fresh chives
1/2 cup The Hollywood Brown Derby Old-Fashioned French Dressing (recipe follows)
Radicchio cups for serving
Method of Preparation
Toss the iceberg lettuce, chicory, and watercress together and arrange in a salad bowl.
In straight and separate lines, arrange the turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of the greens. Sprinkle the chives in two diagonal lines across the salad. To serve, present the salad at the table, toss with the dressing, and place in radicchio cups on chilled plates with watercress sprigs as garnish. Cooks' note: Depending on the size of the head of radicchio, and how many people you're planning to serve, you will need 8 to 12 radicchio leaves to make the cups for serving the salad.
Fun Fact: The classic Cobb Salad is the restaurant’s most noted entree, created in 1937 by then-owner Bob Cobb. According to current owner Walter Scharfe, Cobb and theater magnate Sid Grauman prowled the restaurant’s kitchen for a midnight snack; the chopped combination of lettuce, avocado, romaine, watercress, tomatoes, cold chicken breast, hard-boiled egg, chives, blue cheese, bacon and French dressing resulted in a salad that Grauman ordered again the next day. It became an overnight sensation with customers.
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Old-Fashioned French Dressing
Yield: About 1/2 cup
Ingredients
2 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon minced garlic
1/4 teaspoon sugar
1/8 teaspoon freshly ground pepper, or to taste
1/8 teaspoon dry English mustard
1/3 cup vegetable oil
2 tablespoons olive oil
Method of Preparation
In a small bowl, whisk together the water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard until well blended. Whisking constantly, add the vegetable oil and the olive oil in a slow steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.
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Oyster Brie Soup
Hollywood Brown Derby
Serves: 7
Ingredients:
6 oz brie
48 oz half and half
6 oz roux, cold*
2 oz fish base
1 C. Champagne
8 oz Oysters
8 oz Oyster juice
salt and white pepper to taste
Put half and half in a thick bottom pot. Heat nearly to boil.
Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly to melt. Add fish base, strain and return to pot.
In a separate pot, cook oysters in their own juice. Strain mixture into first pot, then add cooked oysters, juice and champagne to mixture. Add salt and white pepper to taste.
*Roux
1+2/3 lb butter
1+3/4 lb all-purpose flour
In saucepan, melt butter. Slowly add flour, stirring constantly to avoid lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond aroma. Quickly remove from heat.
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Thai Noodle Bowl
Brown Derby
Ingredients:
3 oz baby bok choy ½ oz shiitake mushroom
4 oz yellow Thai noodles 6 oz miso broth (see below)
1 oz shredded coconut meat 4 oz tofu, firm
1 oz lemon grass 1 ½ oz red curry
1 ¼ oz snow pea pod, fresh ½ oz scallion
METHOD:
Bread the tofu with coconut and pan fry. In a separate pan, add the bok choy, shiitake, carrots and deglaze with the miso broth. Finish with the noodles and summer curry, now place the nori* in a coupe bowl add the noodles and broth mixture, top with the tofu, garnish with lemon grass.
*Nori is not listed in the ingredients for some reason. Nori a sheet of seaweed, used in sushi as a wrap. Recipe is not dependent on nori for flavor.
FLAVORED MISO BROTH
Ingredients:
2 qts water 2 oz miso
¼ each jalapeno-rough chopped and seeded
1 fluid oz soy sauce
1 fluid oz rice wine vinegar Marukan
½ oz ginger root, unpeeled rough chop
¼ oz lemon grass, rough chopped
1 tsp sesame oil
½ oz garlic-smashed
6 fl oz tomato juice (fresh)
METHOD:
Place all ingredients in a pot and bring to a slow simmer for one hour. Strain and serve.
