In a medium sauce pan combine the jalapenos, cayenne, salt and milk and bring to a boil. Gently add in 1 cup of cornmeal stirring continuously.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Toss the cooled cubes in ½ cup cornmeal.

Fry the cubes in hot vegetable oil for about 2 minutes or until they are crisp. When they are crisp remove from the oil and drain on layers of paper towels. When drained add to the romaine.

Salad

4 Cups Romaine Lettuce or hearts of romaine

Dressing*

1 Tbs Anchovy Paste
1 Small Shallot, minced
4 Cloves Garlic, roasted and mashed
1 tsp Cumin
2 tsp Dijon Mustard

3 Tbs Chipotle, this is a dark brown sauce used in southwest cooking. It has an earthy taste and is spicy. This makes a great addition to mayonnaise. Mix a small amount of chipotle with your mayonnaise and use it as you would normally on sandwiches.

1 Tbs Balsamic Vinegar
1/2 Lime Juiced
1/8 tsp Cayenne Pepper
3/4 Cup Olive oil
Salt to taste

In a large bowl combine the first 10 ingredients and whisk thoroughly. When thoroughly blended slowly drizzle in the olive oil and continue to whisk. Pour over the romaine and croutons and toss.

*This is an egg free Caesar Salad, if you want eggs you can add in 1 egg that has soaked in extremely hot water for one minute. Then crack and mix the egg in with the first 10 ingredients dressing.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes and menus. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

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