The Border Grill's Cinco De Mayo Splash!
- E *****
- Puree strawberries in blender; place puree in large punch bowl. Strain, if
- desired, to remove seeds. Dissolve gelatin in boiling water; stir in
- lemonade concentrate. Add mixture to punch bowl. Add cranberry cocktail and
- cold water. Slowly add ginger ale.
- It's May 5, it's a Friday night, and so why not join our neighbors to the
- South in celebrating independence? We're going to make this easy on you.
- Make the best guacamole by mixing the following ingredients:
- 3 ripe Haas avocados, peeled and mashed 1 small red onion, peeled and diced
- 1-2 jalapenos, chopped finely (seeds optional) 1-2 bunches cilantro leaves,
- washed, dried and roughly chopped 2 limes, juiced salt and freshly ground
- pepper
- And whip up a sensational, easy salsa by blending:
- 4 ripe Roma tomatoes, cored and chopped roughly 2 serrano chiles, chopped,
- seeds optional 1/2 small onion, chopped juice of 1 lime 1 teaspoon salt or
- to taste freshly ground pepper
- Have on hand your favorite chips and a few old Los Lobos CD's. Begin
- enjoying the above while you mix these delightful margaritas:
- (Serves 1)
- 1 lime, cut into 5 slices margarita or kosher salt 2 ounces anejo tequila 1
- ounce orange liqueur, such as Triple Sec 1 tablespoon freshly squeezed
- lemon juice 1/2 coffee cup ice cubes
- Arrange 3 lime slices on a small plate and cover another plate with the
- salt to a depth of 1/4 inch. Place a martini glass upside down on the limes
- and press and turn to dampen. Then dip in the salt to coat the rim.
- Combine the tequila, orange liqueur, lemon juice and ice in a blender.
- Blend at high speed until smooth. Pour into the prepared glass, garnish
- with the remaining lime slices and serve.
- Note:
- To make 8 margaritas, mix 2 cups tequila, 1 cup Triple Sec and 1/2 cup
- freshly squeezed lemon juice. Prepare in 3 batches; shake or blend a third
- of the mix with about 1 coffee cup ice for each batch.
- Editor's note: The Border Grill is Milliken's & Feniger's wildly wonderful
- restaurant that celebrates the flavors of Mexico. Located at 1445 4th
- Street in Santa Monica, CA, many of the recipes that have made this
- restaurant so popular appear in the owners' latest book Mesa Mexicana. For
- those living in the Los Angeles area, tune into Mary Sue & Susan's new hit
- show "Good Food" on KCRW (89.9 FM), Fridays at 2:00pm.
- Recipe By : by Mary Sue Milliken and Susan Feniger
- From: Date:
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: The Bowl of Red a Great Chili
Categories: American sw, Beef
Yield: 8 Servings
1 tb Canola oil
3 lb Sirloin tip roast; trimmed,
-cut in 1/2" cubes
2 tb Mild New Mexico chili powder
2 tb Paprika
3 tb Chili powder
1 tb Hot New Mexico chili powder
5 tb Cumin
1/4 ts Oregano
1 c Chopped onion
4 Garlic cloves; minced
3 c Low-sodium chicken broth; or
-stock
1 c Low-sodium beef broth; or
-stock
1 ts Tabasco sauce
1/2 ts Salt substitute
1/4 c Cola flavored beverage
Salsa habenero; your
-favorite
Heat a large pot or Dutch oven until a drop of water quickly sizzles away.
Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes
and cook until water from meat is almost evaporated. With a slotted spoon,
remove meat to a bowl. Repeat process with remaining meat, one-third at a
time.
Remove pot from heat and pour off excess fat and water. Then return all
meat to the pot.
In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili
powder, cumin, and oregano; grind to blend. In a blender, combine onion,
garlic, chicken stock, and beef stock and puree.
Reheat the pot, adding contents from blender, and bring to a low boil.
Reduce to a simmer and cook for 45 minutes. Add spices from mortar and
simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir
once or twice, scraping the sides of the pot. Add Tabasco, salt substitute,
cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if
not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the
pot."
Servings: 8
Calories 228; 73mg chol; 100mg sodium; 8\7.5 g fat (2.2 g sat fat) 31%cff.
MC Recipe.
* TIP: Do not stir the the pot: if you stir chili too much, the meat
becomes tough and you lose some of the spice flavors.
>from kitpath *RC cola is good. Do no use diet soda with artificial sugar
that are not intended for prolonged cooking. >from kitpath >(c)1998-Jan
Eat-LF Archive
Recipe by: Healthy Southwestern Cooking by Bob Wiseman (1995)
Posted to MC-Recipe Digest V1 #1059 by KitPATh on
Jan 29, 1998
---------- Recipe via Meal-Master (tm) v8.05
Title: The Bowl of Red a Great Chili
Categories: American sw, Beef
Yield: 8 Servings
1 tb Canola oil
3 lb Sirloin tip roast; trimmed,
-cut in 1/2" cubes
2 tb Mild New Mexico chili powder
2 tb Paprika
3 tb Chili powder
1 tb Hot New Mexico chili powder
5 tb Cumin
1/4 ts Oregano
1 c Chopped onion
4 Garlic cloves; minced
3 c Low-sodium chicken broth; or
-stock
1 c Low-sodium beef broth; or
-stock
1 ts Tabasco sauce
1/2 ts Salt substitute
1/4 c Cola flavored beverage
Salsa habenero; your
-favorite
Heat a large pot or Dutch oven until a drop of water quickly sizzles away.
Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes
and cook until water from meat is almost evaporated. With a slotted spoon,
remove meat to a bowl. Repeat process with remaining meat, one-third at a
time.
Remove pot from heat and pour off excess fat and water. Then return all
meat to the pot.
In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili
powder, cumin, and oregano; grind to blend. In a blender, combine onion,
garlic, chicken stock, and beef stock and puree.
Reheat the pot, adding contents from blender, and bring to a low boil.
Reduce to a simmer and cook for 45 minutes. Add spices from mortar and
simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir
once or twice, scraping the sides of the pot. Add Tabasco, salt substitute,
cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if
not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the
pot."
Servings: 8
Calories 228; 73mg chol; 100mg sodium; 8\7.5 g fat (2.2 g sat fat) 31%cff.
MC Recipe.
* TIP: Do not stir the the pot: if you stir chili too much, the meat
becomes tough and you lose some of the spice flavors.
>from kitpath *RC cola is good. Do no use diet soda with artificial sugar
that are not intended for prolonged cooking. >from kitpath >(c)1998-Jan
Eat-LF Archive
Recipe by: Healthy Southwestern Cooking by Bob Wiseman (1995)
Posted to MC-Recipe Digest V1 #1059 by KitPATh
Jan 29, 1998
