New Flavors, Same Pamela, New Year!

As many of you know, already, I’ve been working on my second cookbook. The book is part memoir and it’s forcing me to go deeply into my past . I’m having to re-evaluate my brand to make sure that I’m giving you the Pamela Morgan Flavors that you know and love!

Lights! Camera! Cooking!
Behind the Scene shot of Pamela and Chef David Burke Cooking

As I’m evaluating one of the things that I have been thinking a lot about is my video content.. There are many out there who might suggest quick videos with hot tips and easy how-tos, but I think you all want more than that. You want more of the real Pamela Morgan!

Who is the real Pamela Morgan, anyway?

I had to think about what’s important to me, why do I do what I do and what is it that my readers really care about? It hit me. What’s truly  important to me is how food and cooking has formed my relationships and what’s it’s meant in my family. Cooking became an important part of my connection to my mother when I moved far away from her Texas kitchen. Spending time with my son in the kitchen gave us a bond that’s now unbreakable, regardless of our distance. My husband, Michael, gets to taste how much I love him every time I serve him a plate of one of my creations. And my own relationship with myself improves every time I take the time to cook and fuel my body, my heart, and my soul.

I had a party on New Year’s Day and as I was cooking up a storm, I had the thought that if I weren’t cooking I had no idea what else I would want to be doing! It’s my therapy, and my way to connect with my friends, family, and loved ones. Whether we’re cooking together or I’m cooking for them, it’s an experience that I treasure. That’s what I want to share with you. How cooking can help to strengthen your relationships with yourself and everyone around you.

A Happy Time for Food!

Cooking is also a journey that’s constantly teaching me new things. Food evolves, we evolve, and our bodies response to different foods is ever-changing. It keeps us on our toes. Which is why this week, I’m giving you two recipes! Two grilled salad dishes–because it is the New Year, after all! However, these are not your average healthy salads that you might expect in a January food blog. They’re rich, hearty and warm. Break out the grill plate, the good parmesan, and don’t forget the anchovies!

Grilled Caesar Cabbage Salad
Grilled Caesar Cabbage Salad
Print Recipe Grilled Caesar Cabbage Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Brunch, Grill, Salad, Winter
Servings: 4 people


Caesar Dressing

  • 1 cup mayonnaise
  • 4 oil-packed anchovy filets, chopped
  • 4 teaspoons fresh lemon juice
  • 3 garlic cloves, peeled and chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Grilled Caesar Cabbage

  • 1 head green cabbage, quartered
  • Olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons freshly grated Parmesan cheese for garnish
  • ½ cup croutons, toasted for garnish


Caesar Dressing

  • Combine all of the ingredients into a blender or food processor and blend until smooth, adjust seasoning and set aside.

Grilled Cabbage

  • Heat the grill and brush the cabbage with olive oil before placing the quarters on the grill to cook. Flip once, charring each side, about 7 minutes. Transfer the cabbage to a bowl and cover with plastic wrap. Let steam until tender, about 15 minutes.
  • Remove the cores and transfer the cabbage to a platter dress with Caesar and garnish with the cheese and croutons, then serve.

Grilled Romaine Salad with Parmesan
Grilled Romaine Salad with Parmesan
Print Recipe Grilled Romaine Salad with Parmesan
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Fall, Grill, Salad, Winter
Servings: 6 servings



  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon capers
  • 1 teaspoon kosher salt
  • 2 cloves garlic, peeled
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon hot sauce, such as Tabasco
  • 3 anchovy filets and 1/2 teaspoon of their oil
  • ½ cup olive oil
  • 2 tablespoons mayo
  • 10 fresh basil leaves, washed and dried

Romaine Salad

  • 3 romaine hearts, halved lengthwise, washed and dried
  • Olive oil, for tossing
  • Kosher salt
  • 1 lemon, juiced
  • 1 cup Parmesan, shaved
  • ½ cup toasted pine nuts


  • Preheat the grill to medium.


  • In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth.
  • Add the Worcestershire, hot sauce, anchovies, olive oil, mayo, basil leaves and blend until smooth. Taste for seasoning. Set aside.

Grilled Romaine

  • In a large bowl toss the romaine halves in a drizzle of olive oil and a pinch of salt.
  • Once the grill is very hot, put the romaine in a single layer on the grill and cook for about 30 seconds–1 minute.
  • Turn and cook on the other side for additional 30 seconds. The romaine should feel warm and slightly tender, while still holding some of its shape.
  • Transfer the halves to a large platter and spoon some dressing over them.
  • Top the romaine with the shaved Parmesan and sprinkle the toasted pine nuts over the dish and finish with some freshly squeezed lemon juice. Serve immediately.