Carrick dishes on coffee, romaine salad recipe on latest 'Hockey at Home'

Connor Carrick and his wife Lexi gave fans a glimpse into their daily lives and shared one of their household menu staples on the latest episode of "Hockey at Home."

The Carricks were among three couples to video chat with NBC's Kathryn Tappen and Sportsnet's David Amber on the third episode of the series. Arizona Coyotes forward Taylor Hall and girlfriend Rachel Rush, and Anaheim Ducks goalie Ryan Miller and wife Noureen DeWulf, also hopped on to show how they're keeping busy during the NHL pause.
Hall and Rush talked about participating in the Mission Impossible and First Photo Challenges on social media and played "How Well Do You Know Your Partner?", while Miller and DeWulf
discussed the Ducks goalie's juggling skills
and getting into regular reading again.
The episode will premiere on Thursday, April 23, at 5:30 p.m. ET on NBCSN and the NHL's Facebook, YouTube and IGTV platforms, and at 9:30 p.m. ET on NHL Network. The episode also will air on Sportsnet on Saturday, April 25, at 6 p.m. ET.
For the Carricks, much of their routine revolves food and their dedication to healthy eating. Lexi's family owns two restaurants in the Chicago area.
The New Jersey Devils defenseman demonstrated how he brews pour over coffee for two with his elaborate setup, which he also uses during the season.During the pause, he's been making coffee at all hours, but said he normally cuts off coffee around 2 p.m.
"Honestly, I'm pretty caffeine sensitive, so I don't drink too much," he said. "It's more of a hobby, like a ceremony to start my morning, kind of thing. You know how NHL coaches can be. You gotta be in the right mindset when you go to practice every day."
The Carricks also showed how they make their grilled romaine salad with a dressing they got from Ashlee Palmieri, wife of Devils forward Kyle Palmieri, and marinated onions from cookbook author Teri Turner (@nocrumbsleft on Instagram), whom they befriended on social media.
The salad has become one of their go-to dishes, but Connor said it's been more difficult to get ingredients while they observe stay-at-home orders.
"It's a little interesting with the delivery services and we weren't really going to the grocery store just being so close to the New York area," said Connor, who is spending the pause in the Chicago area so they can be close to Lexi's family. "We're lucky. We're trying to keep our family safe, with the coronavirus and that, so really we've just been trying to cook up what we can get and stay as healthy as possible, and stay out of the freezer where the Ben and Jerry's [ice cream] is hiding."

Connor and Lexi Carrick's Grilled Romaine Salad

1 Romaine heart, washed and dried
Avocado Oil
Cucumber, chopped
Cooked bacon, chopped

Roasted Garlic Dressing

1/2 cup olive oil
8 bulbs of roasted garlic*
1 tablespoon honey
1 tablespoon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar

Marinated Onions

1 small red onion, thinly sliced
3/4 cup Extra Virgin olive oil
1 tablespoon dried oregano leaves
1 tablespoon red wine vinegar
Place onions in a wide container. Mix together remaining ingredients and pour over onions to cover. Allow to marinate for 12 hours before using.
*To roast garlic bulbs, preheat oven to 400 F degrees, cut the tops off the bulbs to expose cloves, rub the bulbs with olive oil, place in a muffin tin or wrap in foil and bake for 30-40 minutes, or until bulbs are browned and soft. Allow bulbs to cool until comfortable to touch before squeezing cloves out.

Directions

• Cut romaine in half at the base and pull into two. Cover lightly with avocado oil.
  • Place romaine on hot grill - approximately 1 minute per side. You want grill marks, but for the lettuce to not get soggy. Set aside.
  • Combine olive oil, garlic, honey, mustard, lemon juice and red wine vinegar in a blender. Blend until smooth and creamy.
  • Pour dressing over grilled romaine. Top with cucumber, marinated onions and bacon.