Cock of the Walk Cole Slaw
1 head of cabbage chopped (or 2 bags of ready made)
2 grated carrots
3 green onions chopped
1/4 green bell pepper chopped
1 small white onion or 1/2 medium yellow onion chopped
2 1/2 TBSP sugar
1 TBSP black pepper
2 tsp garlic powder
1 TBSP Lawry's Season Salt
1 TBSP white vinegar
2 cups Mayo
Mix all ingredients except Mayo. Add Mayo last. Refrigerate until ready to serve.
Monday, March 9, 2009
Spinach Salad.
Spinach Salad
1 bag Spinach
1 can Mandarin oranges in light syrup drained
1/4 - 1/3 cup sliced almonds
Dressing:
1/3 cup sugar
3/4 tsp salt
2 tsp paprika
1/4 tsp yellow mustard
1/4 cup Tarragon Wine Vinegar
1/8 yellow onion chopped
1/2 cup vegetable oil
2 tsp celery seed
Place all ingredients in blender and process. Refrigerate unused portion.
1 bag Spinach
1 can Mandarin oranges in light syrup drained
1/4 - 1/3 cup sliced almonds
Dressing:
1/3 cup sugar
3/4 tsp salt
2 tsp paprika
1/4 tsp yellow mustard
1/4 cup Tarragon Wine Vinegar
1/8 yellow onion chopped
1/2 cup vegetable oil
2 tsp celery seed
Place all ingredients in blender and process. Refrigerate unused portion.
Sunday, March 8, 2009
Fried Stuffed Avocado.
A friend was just in Austin, TX, and reported the phenomenon of the stuffed avocado. I found this recipe online. Trudy's seems to be one of the epicenters of this dish.
Fried Stuffed Avocado
1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or pasilla chili sauce
artichoke heart, if desired
Take the ½ avocado and remove the skin, leaving avocado ½ whole. Use a scoop and remove some of the flesh around the seed hole to allow for more filling. Dust with flour and wrap in plastic and freeze. Dip the avocado in the relleno batter removing excess batter from the hole and deep fry. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened. Fill the hole with the shrimp mixture and pour sauce around rim and serve. Garnish with fresh cilantro.
Relleno Batter
2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Fry in oil at 360°F.
Fried Stuffed Avocado
1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or pasilla chili sauce
artichoke heart, if desired
Take the ½ avocado and remove the skin, leaving avocado ½ whole. Use a scoop and remove some of the flesh around the seed hole to allow for more filling. Dust with flour and wrap in plastic and freeze. Dip the avocado in the relleno batter removing excess batter from the hole and deep fry. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened. Fill the hole with the shrimp mixture and pour sauce around rim and serve. Garnish with fresh cilantro.
Relleno Batter
2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Fry in oil at 360°F.
San Antonio Chocolate-Cajeta Flan Cake.
San Antonio Chocolate-Cajeta Flan Cake
1 (18.25-ounce) box chocolate or devil's food cake mix, plus ingredients needed to make cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup regular milk or water
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
5 eggs
1 (10.9-ounce) jar cajeta
Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray. Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.
Prepare chocolate cake batter according to package instructions.
Set aside.
Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside. Soften the cajeta in its jar (no lid) in the microwave. Pour into prepared Bundt pan and tip the pan so it runs around the sides. Add the cake batter. Add the flan mixture. It will come nearly up to the brim. It's OK if you have a little flan left over. Now use the prepared aluminum foil to seal the Bundt pan tightly.
Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan. Bake cake for 2 hours. Do not uncover during baking time. After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.
Remove foil seal and invert the cake onto a platter with a good rim. The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.
Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.
Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.
1 (18.25-ounce) box chocolate or devil's food cake mix, plus ingredients needed to make cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup regular milk or water
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
5 eggs
1 (10.9-ounce) jar cajeta
Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray. Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.
Prepare chocolate cake batter according to package instructions.
Set aside.
Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside. Soften the cajeta in its jar (no lid) in the microwave. Pour into prepared Bundt pan and tip the pan so it runs around the sides. Add the cake batter. Add the flan mixture. It will come nearly up to the brim. It's OK if you have a little flan left over. Now use the prepared aluminum foil to seal the Bundt pan tightly.
Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan. Bake cake for 2 hours. Do not uncover during baking time. After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.
Remove foil seal and invert the cake onto a platter with a good rim. The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.
Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.
Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.
Mexican Corn Stuffing Casserole.
Mexican Corn Stuffing Casserole
5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can diced green chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon ancho chile powder
Preheat oven to 350 F. Grease a 2-quart baking dish.
Bake the crumbled corn bread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted.
Combine remaining ingredients in a large bowl. Add corn bread; toss to evenly combine. Do not overmix. Transfer to prepared baking dish; cover. Bake for 35 to 40 minutes; uncover. Bake an additional 10 minutes or until heated through and top is brown. Makes 8 servings.
Note: If you like a moister stuffing, add up to 1/2 cup chicken broth to mixture before baking.
5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can diced green chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon ancho chile powder
Preheat oven to 350 F. Grease a 2-quart baking dish.
Bake the crumbled corn bread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted.
Combine remaining ingredients in a large bowl. Add corn bread; toss to evenly combine. Do not overmix. Transfer to prepared baking dish; cover. Bake for 35 to 40 minutes; uncover. Bake an additional 10 minutes or until heated through and top is brown. Makes 8 servings.
Note: If you like a moister stuffing, add up to 1/2 cup chicken broth to mixture before baking.
Avocado-Buttermilk Dressing
Avocado-Buttermilk Dressing
2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled
2 green onions, chopped
1/2 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 cups cultured buttermilk
In a food processor, combine all ingredients except the buttermilk. Process till smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until serving. May be prepared up to 1 day ahead. Makes 31/2 cups, or about 14 servings.
Presentation: Wash, dry and quarter a head of iceberg lettuce. Use one quarter per serving. After you've drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.
2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled
2 green onions, chopped
1/2 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 cups cultured buttermilk
In a food processor, combine all ingredients except the buttermilk. Process till smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until serving. May be prepared up to 1 day ahead. Makes 31/2 cups, or about 14 servings.
Presentation: Wash, dry and quarter a head of iceberg lettuce. Use one quarter per serving. After you've drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.
Mexican Coffee.
Mexican Coffee
3/4 cup coffee beans, ground
2 teaspoons ground cinnamon
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Makes 6 cups.
3/4 cup coffee beans, ground
2 teaspoons ground cinnamon
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Makes 6 cups.
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