STUDIO CITY (CBSLA.com) – Chef Mike Rubino and Elizabeth Borsting from Simmzy’s visited KCAL9 Friday to talk about Long Beach’s first-ever citywide restaurant week.
Simmzy’s is one of more than 50 restaurants slated to participate in Restaurant Week from March 30 through April 5.
Participating eateries will offer three-course meals for $26 or $38.
If you participate in the event and post a photo to Facebook with hashtags #EATLBC and #JETBLUE, you will be entered to win two roundtrip tickets on JetBlue.
Rubino also showed viewers how to make the restaurant’s kale Caesar salad, which includes a dressing and polenta croutons:
10 Cups Baby Kale
4 Teaspoons Lemon Juice
4 OZ Caesar Dressing
1 Cup Polenta Croutons
¾ Cups Cherry Tomatoes
½ Cup Crispy Bacon
2 Tablespoons Fried Capers
½ Cup Shaved Parmesan
- In a mixing bowl, toss the kale with the lemon juice.
- Add caesar dressing to the bowl. Gently toss to fully incorporate dressing with the kale.
- Place dressed kale in the center of a chilled bowl.
- Garnish salad with warmed polenta croutons, cherry tomato slices, crispy bacon, fried capers, and shaved parmesan.
Simmzy’s Caesar Dressing
Yield: 1.5 Quarts
3 OZ Chopped Garlic
1.5 OZ Chopped Anchovy (weigh it)
4 OZ Dijon Mustard
1.5 OZ Red Wine Vinegar
1.5 OZ Lemon Juice
1 OZ Worcestershire
2 OZ Pasteurized Egg Yolk
3 Cups Canola Oil
1.5 Cups Grated Parmesan
.75 Cups Mayonnaise
1 tsp Kosher Salt
1.5 tsp Cracked Black Pepper
- In food processor, mix garlic, anchovy, Dijon, red wine vinegar, lemon juice, and Worcestershire thoroughly.
- Add cold pasteurized egg yolks and puree for one minute.
- Slowly add ½ of oil until dressing thickens.
- Add Parmesan cheese and combine.
- Slowly add the rest of the oil.
- Transfer to a mixing bowl.
- Whisk in mayonnaise. Add salt and pepper.
- Store in the refrigerator for up to a week.
Simmzy’s Polenta Croutons:
2 Cups Milk
2 Cups Chicken Broth
1.5 TB Minced Garlic
1 Cup Polenta
2 oz Parmesan
1 Pinch Pepper
1 tsp Kosher Salt
- Combine milk , chicken broth, and garlic in sauce pot and heat until it starts to bubble. Keep a close eye on it to avoid the liquid from boiling over.
- Whisk in polenta and low heat.
- Cook for 30 minutes on low heat, stirring constantly with a large spoon scraping the entire bottom of the pot to avoid burning the polenta.
- When polenta has cooked for about 30 minutes and is thickened, add parmesan, salt, and pepper and stir until the cheese has melted and is fully incorporated.
- Turn off heat. Pour out onto a parchment lined baking sheet into a flat even layer. Place in the refrigerator until completely cooled.
- Once cooled, cut the hardened polenta into ¼” cubes.
- At the time of serving, lightly toss in flour and pan fry in a heavy bottom pan with 1/2 “ of vegetable oil browning on all sides.
- Transfer croutons to a paper towel to drain any excess fat. Serve warm.