Add Spike Mendelsohn's Special Touch to Meals

(CBS)  Ever since his appearance on Bravo's "Top Chef" made him famous, Spike Mendelsohn's taken the culinary world by storm.

He has a wildly successful hamburger joint in Washington, D.C. called "Good Stuff Eatery," a best-selling cookbook, "The Good Stuff Cookbook," filled with recipes from that restaurant, and he's set to open his second D.C. eatery, "We, The Pizza" which, as its name suggests, will be serving up all sorts of delicious variations on pizzas.

On "The Early Show" Thursday, Spike offered a little taste of everything he's doing.

His menu included Farm Fresh Caesar Wedge Salad, Grilled Watermelon & Feta Salad, Mac 'N' Cheese, Blazin' Barn Burger and Mozzarella & Tomato Pizza.

"Early Show" recipes galore!

RECIPES

Farm-Fresh Caesar Wedge

(Serves 4)

Caesar Dressing
2 large egg yolks
3 garlic cloves
4 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 salt-packed anchovy fillets
1/2 cup extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese

Croutons
4 potato rolls
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon garlic salt
1 tablespoon freshly grated Parmesan cheese
1 1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper

Salad
1 pound applewood-smoked bacon
1 head iceberg lettuce
1/2 pound mixed greens
Sea salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese

To make the dressing, add the yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a good processor or blender and blend to combine. With the motor running drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. Once thick, add the Parmesan and pulse once. Refrigerate until ready to use.
To make the croutons, preheat the oven to 350°F. Cut the rolls into 1/4-inch-thick cubes. In a mixing bowl, combine the cubes with the oil , garlic, garlic salt, Parmesan, oregano, and pepper and toss. Spread on baking sheet. Bake for 10-15 minutes, or until golden brown.
To make the salad, heat the skillet over medium and heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside.
Remove the root end from the lettuce and cut the head into 4 wedges. Place one edge each on the four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of dressing and season with the salt and pepper. Garnish each with the crumbled bacon, Parmesan, and croutons.

Grilled Watermelon, Yuzu, and Feta Salad

(Serves 4)

1/4 of a large watermelon
1/2 cup of yuzu juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup crumbled feta cheese
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro

Preheat the broiler or grill to high heat. If grilling, brush the grill surface with vegetable oil to prevent sticking.
Cut the watermelon into large squares, remove the rind and broil or grill each piece for about 1 minute on each side. Remove from the heat and chill for 10 minutes.
Meanwhile, in a bowl, combine the yazu juice and oil and add salt and pepper to taste. Add the watermelon feta, onion, and cilantro. Toss to combine. Serve immediately.

To see more of Spike's recipes, go to Page 2.

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[unionusa]

where is the pizza recipe?

[marilyn726]

where's the pizza recipe