Source: El Paso Bar-B-Que Company – Ahwatukee, Arizona
6 to 8 ounces salmon filets
16 ounces barbecue sauce
1 orange
1 lemon
1 lime
1 tablespoon soy sauce
6 rosemary sprigs
Grill or smoke salmon.
In a separate container add barbecue sauce and the juices of orange, lemon, lime, and soy sauce. Mix well.
Baste salmon with citrus barbecue sauce about 2 to 3 minutes before salmon is finished cooking. Garnish each filet with rosemary.
Source: El Chorro Lodge Restaurant – Paradise Valley, Arizona
1 pound ground beef
1/4 pound pork sausage
1 clove fresh garlic, crushed
1 ounce green peppercorns
1 tablespoon cracked black pepper
1 tablespoon ground black pepper
1 1/2 tablespoons salt
1 cup flour
1/2 gallon milk
Saut? ground beef, sausage and seasonings until cooked through. Add butter to meat mixture; let melt. Add flour, then gradually blend in heated milk. Let simmer 10 to 15 minutes.
Serve over chicken-fried steak (tenderized steak dipped in egg, then flour, before frying in oil until light brown).
Posted by GayleL at recipegoldmine.com 7/3/01 7:25:31 am
Source: orlandosentinel.com/ – Thought You’d Never Ask – Published January 12, 2001
Yield: 1 serving
4 ounces spaghetti
1/2 cup olive oil
2 large tablespoons coarsely chopped onion
2 strips bacon, cut into 1-inch lengths
1 teaspoon black pepper
1 egg yolk, lightly beaten
1/4 cup combined Romano and Parmesan cheeses
In a skillet, saut? onion in olive oil until translucent. Add bacon. Cook until crisp. Stir in black pepper.
Cook spaghetti according to package directions. Drain thoroughly and add to skillet. Toss well over high heat. Add beaten yolk and cheese and continue tossing for 2 minutes.
Nutrition information per serving: Calories1,250; Fat79 g; Carbohydrate95 g; Cholesterol 256 mg; Sodium 1,800 mg; Protein 39 g
Posted by Gayle at recipegoldmine.com 7/23/2001 9:11 pm
Source: goerie.com
1 (1 pound) loaf frozen bread dough
1/3 cup pecans, chopped
1 (3 1/3 ounce) box butterscotch pudding mix, not instant
1/4 cup butter
1/4 cup brown sugar
Thaw one ready-made loaf overnight in the refrigerator (or follow package directions for thawing). When ready to make rolls, chop pecans, cut the loaf into 16 pieces and roll each in the chopped pecans.
Place in a greased Bundt pan or angel food cake pan. Sprinkle with the butterscotch pudding mix. Combine butter and sugar and melt. Pour mixture over dough and cover. Let rise until double. Remove cover and bake at 375 degrees F for 18 to 22 minutes. Turn upside down to cool on a plate.
Source: The Elsah Landing, Grafton, Missouri – St. Louis Post-Dispatch 7/24/00
3 eggs, beaten
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup (1/2 stick) butter, melted
1 (8 ounce) can crushed pineapple
1 cup flaked coconut
1 (9-inch) pie shell, unbaked (see recipe)
Preheat oven to 400 degrees F.
In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell. Bake at 400 degrees F for 15 minutes.
Lower temperature to 300 degrees F; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean. Yield: 8 servings.
Elsah Landing Pastry for One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 3 1/2 tablespoons ice water
Spoon flour lightly into a 1-cup dry measure. Level off. Sift flour and salt together into a large bowl. Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form pie shell. Ease into pie plate; flute edges.
Yield: 1 (9-inch) pie crust.
Source: Lee Healy, public relations manager at El Torito Grill – Newport Beach, California
3 pounds tomatoes
1 ounce chicken chorizo
1 chile poblano, seeded and diced
1/2 medium onion, diced
1/4 teaspoon oregano
1 large clove garlic, diced
1 1/2 cups chicken broth or stock
1 cup whipping cream
Salt
White pepper
Cayenne pepper
1/2 cup roasted corn kernels
Cilantro sprigs
Crema Fresca
2/3 cup sour cream
1/3 cup half-and-half
Avocado Sauce
1 large Haas avocado, peeled and diced
1 tablespoon pickled jalapeno juice
1 tablespoon minced cilantro
1 green onion, chopped
1 Serrano chile, chopped
1 clove garlic, diced
Salt
1/4 cup water, about
Scorch tomatoes over charcoal grill, preferably over mesquite. Cool slightly.
Cook chorizo in large saucepan. Add chile, onion, oregano and garlic and saut? until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 minutes. Add cream, salt, white pepper and cayenne.
Puree soup in batches in blender until smooth. Return to pot. Add corn and stir to heat. Ladle into heated bowls. Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup, or dollop over soup, if desired. Garnish with cilantro sprigs.
Crema Fresca: In bowl mix sour cream and half and half thoroughly. Pour into squeeze bottles, if desired.
Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.
Makes 8 to 10 servings.
Source: Chef Jeff Nichols, El Paso Cantina Grill
2 tablespoons corn oil
1 large onion, thinly sliced
6 to 8 cloves garlic, minced
1 1/4 cups pureed roasted tomatoes
1 quart chicken broth
Salt
14 ounces queso ranchero or fresco cheese, cut into cubes
2 avocados, thin wedges
1 cup sour cream
2 limes, cut into wedges
8 corn tortillas, cut into strips and fried
3 pasilla chiles, cut into strips and fried
Chile Puree
8 dried pasilla chiles, stemmed and seeded
1 cup chicken broth, about
Chile Puree: Preheat broiler. On sheet tray arrange chiles in single layer. Place under broiler and cook 15 seconds. Remove and turn chiles. Cook 15 seconds on other side. Place chilies in bowl with hot tap water to cover. Soak 30 to 40 minutes. Strain and place chilies in blender. Puree chiles, adding just enough broth to help mixture through blades. Pass mixture through medium-fine strainer.
Heat oil in 1-quart saucepan over medium heat. Add onion and saut? until golden brown. Add garlic and cook 1 minute. Add Chile Puree and bring to boil. Reduce heat and simmer, reducing puree to thick paste, being careful not to burn. Add tomato puree and chicken broth. Bring to boil. Reduce heat and simmer, covered, 20 to 30 minutes. Season to taste with salt.
Garnish soup as desired with Mexican cheese, avocados, sour cream, lime wedges, corn tortilla and chile strips.
Makes about 4 3/4 cups, 5 to 6 servings.
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