American Horror Story: Hotel – Grilled Romaine Salad and Pate
American Horror Story: Hotel – Grilled Romaine Salad and Pate
IRIS: Front desk.
JUSTIN: Yeah, uh, I want to order some room service. I’m in the mood for a plate of artisanal cheeses and a full-body red.
GIRL: Oh, and get an order of grilled romaine– super yum.
JUSTIN: Uh, and an order of grilled romaine.
IRIS: Uh, I’m sorry.
JUSTIN: Make sure it’s organic and non-GMO.
IRIS: I-I don’t think we have anything like that
JUSTIN: Well, just tell the chef to grill the lettuce, throw in a little parm, lemon juice, cracked pepper.
IRIS: I can’t do that. Our-our cook barely speaks English Uh, what I’m hearing is that you’re not even willing to try.
JUSTIN: So, um, I’m gonna make things really simple for you. There is a restaurant renaissance happening downtown right now, so all you got to do is pick up the phone, order out, and bring in some pate for Christ’s sakes.
AMERICAN HORROR STORY: HOTEL
The idea of grilled lettuce really turned me off when I first heard about it a few years about but I’ve come to find out that the lettuce really doesn’t stay on the grill long enough to cook as I feared. Most grilled romaine salads are served with all the leaves still intact but I really don’t enjoy eating my salad like that so after I grilled it, I like to cut off the end and dress the salad after that.
American Horror Story: Hotel - Grilled Romaine with Pate
Ingredients
- SALAD
- 1-2 - romaine heart cut in half lengthwise, cleaned
- 2 tbsp - extra virgin olive oil
- 1 tbsp - sherry vinegar
- 1 tbsp - lemon juice
- t tsp - honey
- salt and pepper to taste
- shaved parmesan as needed
- CHICKEN LIVER PATE
- 340 g / 12oz - chicken livers rinsed and dried
- 3 tbsp - unsalted butter
- 1 tbsp - vegetable oil
- 1 - small onion small diced
- 4 cloves - garlic minced
- 2 sprigs - fresh thyme stems removed
- 1/3 cup - red wine
Instructions
- To prepare the pate, heat a saucepan over medium heat. Add the butter and oil and heat until melted. Add the onions and garlic and cook for 5 minutes until the onions are soft.
- Add the thyme and livers. Cook for 5 minutes on medium high heat.
- Add the wine and cook for amount three minutes. Let it cool down slightly and transfer to a food processor. Process until smooth. Taste for salt and pepper.
- Pack the pate in a jar and cover with plastic wrap. Refrigerate the pate for 2 hours until firm.
- To prepare the salad, heat a cast iron grill pan on high heat. Brush the sliced romaine with olive oil. When the grill is smoking hot, place the romaine cut side down on the grill. Grill for 1-2 minutes until it just develops grill marks. Turn the romaine over and grill for another 1-2 minute.
- Prepare the vinaigrette, whisk together the oil, vinegar, lemon juice, and honey. Season with salt and pepper to taste.
- To serve, you can place the romaine as is with the vinaigrette drizzled on top or I like to cut off the butt of the romaine and toss it with the vinaigrette. I prefer serving it this way because the romaine can then be properly dress with the vinaigrette and you're not serving people the butt of the romaine. Top of salad with some shaved parmesan.
