By August heat. Milwaukee in August is a city that has accepted its humidity and decided to sweat through it with dignity. The lake does nothing to cool things down — it just sits there, glittering smugly, while the rest of us melt. The Jeep smells like hot vinyl and hops and the vanilla candle Megan put in the cupholder, which melted into the cupholder, which is now a permanent fixture.
At the brewery, we're in the final push of summer production. The summer lager is almost sold out — another good season. I'm already thinking about fall: the Oktoberfest recipe needs tweaking, and I want to try a harvest ale with local honey that a beekeeper in Racine produces. The head brewer is open to it. He's been more open to my ideas lately, which either means I'm earning his trust or he's getting tired. I'll take either.
Megan has two weeks before school starts. She's in that transition phase where summer freedom starts to feel restless and the classroom starts to pull her back. She went to school three times this week to set up her room — new bulletin boards, name tags, supply lists. She came home with marker on her hands every time. She's already thinking about her new batch of nine-year-olds. She doesn't know them yet. She loves them already.
Made a smoked beer can chicken on the balcony. This is the recipe that makes the landlord question his decisions: a whole chicken perched on an open can of beer, smoked for three hours until the skin is mahogany and crispy and the meat falls off the bone. The building smells like a BBQ restaurant for two days. Neighbors appear with plates. The landlord appears with resignation. I gave him a drumstick. The social contract holds.
Tom called to say the Packers preseason starts next week. We are ready. We are always ready. Wisconsin has two seasons: Packers season and waiting for Packers season.
The beer can chicken was the main event, but the Caesar salad is what turned it into a full spread — crisp, cold, and cutting through all that rich smoke in a way that just works. After three hours of low-and-slow on the balcony and a drumstick handed to the landlord, I needed something that could hold its own alongside the bird without requiring me to go back inside. A good Caesar does exactly that: it’s confident, a little salty, and it makes every plate look intentional, even when you’re feeding whoever showed up with a plate.
Chicken Caesar Salad
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 large romaine hearts, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons
- 1/3 cup Caesar dressing (store-bought or homemade)
- 1 lemon, cut into wedges, for serving
Instructions
- Season the chicken. Pat chicken breasts dry and rub with olive oil, garlic powder, smoked paprika, salt, and pepper on both sides.
- Grill or sear. Heat a grill or cast-iron skillet over medium-high heat. Cook chicken 6–7 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes.
- Slice the chicken. Cut chicken crosswise into 1/2-inch slices on a slight diagonal.
- Build the salad. In a large bowl, toss chopped romaine with Caesar dressing until evenly coated. Add half the Parmesan and toss again.
- Assemble and serve. Divide dressed romaine among four plates. Top with sliced chicken, croutons, and remaining Parmesan. Serve immediately with lemon wedges on the side.
Nutrition (per serving)
Calories: 380 | Protein: 34g | Fat: 18g | Carbs: 16g | Fiber: 2g | Sodium: 620mg