Diggin’ this guy

26 Mar

Was loving this guys vibe, outlook, and personality when he aired on the Wendy Williams show today. Heard of him from other talk shows but just never paid attention. Well I am now.

Whether your gay, straight, queer, whatever, you have to admit he’s the cutest little British guy, with a certain… street(?) swagger. And plus he wants to rid America of their unhealthy eating habits one city at a time.   Staring with Huntington, West Virginia which is claimed as one of the most unhealthy cities in America. The series, “Jaime Oliver’s Food Revolution” airs tonight on ABC. He hopes to teach this town how to rediscover a new and healthier way of cooking. Hopefully taking Huntington off the list of unhealthy cities.

I like the way he stated that If you know how to cook neither time or money is an issue. And some of the best meals he’s had were in some of the poorest house holds. Ain’t that the truth. I know my father could always make something out of nothing and it was damn good:)

If I’m not mistaken Jaime has written 12 books, has aired in over 16 tv shows and even has his own magazine. I love his style of cooking. It’s healthy and actually taste good. And he’s not one of those health freaks which excludes meat, primarly bacon from your diet. And I love me some bacon. It’s all about moderation. I’ma push aside my Neely recipes and try something new.

Since I love Ceasar salads, I couldnt wait to make this version. It looks so delicious. And has two of my favorite meats: anchovies and BACON!

caesar salad bites

snacks and sides | serves 8, or 4 if you’re feeling greedy!
This is a brilliant idea for a picnic with a handy homemade sachet of dressing.

Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.

Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.

Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley. To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!

Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.

Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!



• 8 thin slices of pork belly, the best quality you can afford
• 2 handfuls of sugar lump-sized pieces of stale bread, crusts removed
• 10 fresh anchovies
juice and zest of 2 lemons
• extra virgin olive oil
a sprig of fresh flat-leaf parsley, chopped
• 2 cos lettuces
a few cherry tomatoes, washed
• Parmesan shavings
• sea salt and freshly ground black pepper
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Posted by on March 26, 2010 in dear diary


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