Favorite Taco Salad
There are many variations of the taco salad. Often served as a fried flour tortilla shell stuffed with shredded lettuce and topped with diced tomatoes, shredded cheddar cheese, sour cream, guacamole and taco sauce. The salad is topped with taco meat which is often times ground beef or seasoned shredded chicken. The salad also may have a base of refried beans on the shell before the lettuce is added. Here is my recipe for taco salad.
INGREDIENTS
Dressing:
¼ Cup Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
1 Teaspoon Sugar
1 Tablespoon Chili Powder
¼ Teaspoon Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
½ Cup Olive Oil
Beef:
1 Chopped Medium Onion
4 Finely Chopped Garlic Cloves
2 Fresh & Finely Chopped Serrano Chiles
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
2 Tablespoons Olive Oil
1 ½ Pounds Ground Sirloin
8 Ounces Tomato Sauce
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
Salad:
1 Large Avocado
1 Thinly Sliced Head Iceberg Lettuce
1 Chopped Large Tomato
1 ½ Cups Grated Extra-Sharp Cheddar Cheese
6 Ounces Sliced & Pitted Black Olives
15 to 19 Ounces of Black Beans (Drained & Rinsed)
To make the dressing: whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt and pepper. Next add the oil in a stream while whisking. Whisk until emulsified.
To cook the beef: in a large heavy skillet cook the onion, garlic, chilies, chili powder and cumin the oil over medium heat. Stir occasionally and cook for 6 minutes until the onion is softened. Next add the beef and cook for 5 minutes. Stir occasionally and break up any lumps. Cook until meat is no longer pink and then spoon off any excess fat from the skillet. Add the tomato sauce, salt and pepper to the beef and cook for 3 minutes. Remove from heat.
Assemble the salad: peel and pit the avocado and then cut into ½ inch pieces. Spread the lettuce over bottom of a shallow 4 quart dish. Spoon beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives. Drizzle the dressing over the salad and serve. Serves 6
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Basic Yellow Cake
I love this recipe. It is incredibly versatile. If you want to add fruit or flavorings to the cake you can. Use whatever frosting that you wish. Dress this cake up or dress it down. You can use this recipe for layer cakes, cupcakes, loaf cakes or specialty pan cakes. It suits all occasions from everyday to a special occasion.
INGREDIENTS
3 Cups Sifted Cake Flour
2 ½ Teaspoons Baking Powder
½ Teaspoons Salt
1 ¾ Cups Sugar
2/3 Cup Softened Butter
2 Eggs
1 ½ Teaspoons Vanilla Extract
1 ¼ Cups Milk
Preheat the oven to 350° F and grease tow 8 inch round cake pans. Line prepared cake pans with parchment paper. In a medium bowl sift together the flour, baking powder and salt. Set aside. In a large bowl cream together the butter and sugar until light. Next, add the eggs and vanilla to the creamed butter and sugar mixture until thoroughly combined. Add the flour mixture to the creamed mixture alternating with the milk. Beat well after each addition. Continue beating for one minute. Spread the batter evenly in the prepared cake pans. Bake 30 to 35 minutes or until inserted wooden toothpick comes out clean. Remove from the oven and cool layers, in the pans, on wire racks for 10 minutes. Remove from the pans and cool completely. Fill and frost as you like. For a list of frosting click to the right of this page. Serves 12
Classic Beef Wellington
It is thought that this classic English dish was named after Arthur Wellesley, the 1st Duke of Wellington. Apparently, the Duke loved a dish of beef, truffles, mushroom, Madeira wine and pâté cooked in pastry. Other accounts credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars.
Wellington is sometimes informally used to describe other dishes in which meat is baked in a puff pastry. The most common variations are Sausage Wellington, Lamb Wellington and Salmon Wellington. Beef Wellington is a preparation of fillet steak coated with a pâté (often pâté de foie gras) and duxelles, which is then wrapped in a puff pastry and baked.
INGREDIENTS
3.5 Pounds Tenderloin Roast
Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
¾ Pound Butter
1 Pound Flour
½ Ounces Kosher Salt
1 Ounce Sugar
2 Egg Yolks
¾ Cup Water
¼ Cup Pâté de Foie Gras
1/8 Cup Diced Truffles
1 Egg Yolk
¼ Cup Milk
Preheat the oven to 450° F. Dry the roast on paper towels and rub all sides lightly with the olive oil. Season with salt and pepper and place in an open baking pan. Bake for 40 minutes. Meanwhile, cut the butter into the flour along with the salt and sugar. Mix the egg yolks with water and add gradually to the dry mixture. Gather the dough together and roll it out to a size that will encompass the roast. When the beef is ready, remove from the pan and cover with the foie gras and a few diced truffles. Place beef on top of the dough and roll the dough around it so that the roast is completely surrounded. Combine 1 egg yolk with milk and brush on top of the dough. As a decorative touch, the dough may be scored lightly in a criss-cross pattern before brushing with the egg and milk mixture. Place in the oven for 20 minutes or until the dough has become a golden brown. Remove from the oven and let the meat rest for 5 minutes before carving. Transfer to a warmed serving platter. Serves 6
Beantown Baked Beans
This recipe is so easy. All you need is simmering time!
INGREDIENTS
1 Pound Dried Navy Beans
2 Chopped Onions
1 Cup Water
½ Pound Diced Bacon
½ Cup Brown Sugar
1/3 Cup Ketchup
¼ Cup Molasses
5 Cloves Crushed Garlic
1 Tablespoon Kosher Salt
1 ½ Teaspoons Dry Mustard
¼ Teaspoon Freshly Ground Black Pepper
Soak the beans in enough water to cover plus three inches over night. Drain the beans and place in a large pot. Bring to a boil for 15 minutes. Turn heat down to simmer and add onions, water, bacon, brown sugar, ketchup, molasses, garlic, salt, dry mustard & black pepper. Cover and simmer for 8 to 10 hours. After cooking for some time add water as needed. Serve hot as a side dish. Serves 6
Thai Noodle Salad With Sliced Beef
I love this salad. It is easy to make and not too heavy.
INGREDIENTS
12 Ounces of Boneless Rib Steak
1 ½ Tablespoons Fish Sauce
DRESSING FOR BEEF:
1 ½ Teaspoons Sesame Oil
1 Tablespoons Olive Oil
1 ½ Teaspoons Soy Sauce
SALAD:
6 Ounces Rice Vermicelli Noodles
½ Cup Mint Leaves
½ Cup Cilantro Leaves
10 Peeled & Thinly Sliced Asian Red Shallots
1 Cucumber Cut Into Strips
1 Ounce Trimmed Snow Pea Sprouts
DRESSING FOR NOODLES:
1 Teaspoon Chili Flakes (Dry Fried & Ground In Mortar & Pestle)
1 Tablespoon Palm Sugar
1 ½ Tablespoon Fish Sauce
2 Tablespoons Fresh Lime Juice
Mix the beef with the fish sauce and set aside. Mix together the dressing ingredients for the beef. Boil the noodles for 3 minutes. Drain and run through cold water. Toss the noodles with the salad ingredients. Cook the beef on high heat for three minutes on each side. Remove from heat and let rest for 5 minutes. Slice thinly and toss with some of the beef dressing. Combine the ingredients for the noodle dressing and toss with the noodles. Place noodles on a serving plate and top with beef strips. Drizzle with the remaining beef dressing. Serves 6
Roasted Pork
So easy to make and makes a fabulous Sunday dinner. Any leftovers that you have are great for making Cuban Pork Sandwiches!
INGREDIENTS
5 Peeled & Pressed Large Garlic Cloves
5 Teaspoons Chopped Fresh Rosemary
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 ½ Pound Boneless (Well Trimmed) Pork Loin Roast
Preheat your oven to 400° F. Combine the garlic, rosemary, salt and pepper in a bowl. Rub the garlic mixture all over the pork before placing, fat side down, in a roasting pan. Roast the pork for 30 minutes and then turn the pork over fat side up. Roast for another 25 minutes or until the pork reads 155° F (insert a thermometer into center of the pork). Remove from the oven and let stand for 10 minutes. Pour any juices from the roasting pan into a small saucepan. Set over low heat to keep warm. Cut the pork crosswise into 1/3 inch thick slices. Arrange pork slices on a platter and pour the pan juices over the top. Serves 8
Chicken Cacciatore
Braised in a tomato based sauce and often includes wild mushrooms, Chicken Cacciatore is an Italian dish that refers to as “hunter style.” It is said that “if a hunter came home empty handed his wife would kill a chicken for a meal instead.” For this recipe, I am using fresh tomatoes and am leaving out the mushrooms. You may add the mushrooms and vegetables such a zucchini or bell peppers if you wish.
INGREDIENTS
One 3 ½ Pounds Of Chicken (Cut Into Pieces)
3 Tablespoons Olive Oil
1 Cup Thinly Sliced Onions
3 Thinly Sliced Garlic Cloves
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
1/3 Cup White Wine
2 Cups Peeled & Chopped, Firm Ripe Tomatoes
You May Use Canned Plum Tomatoes In Their Juice
Rinse the chicken pieces and pat dry with paper towels. Heat the olive oil in a large skillet on medium heat. Add the onions and cook until translucent. Stir occasionally. Push the onions to the side and add the garlic & chicken pieces skin side down. Cook until the chicken skin is golden brown. Turn pieces over and brown on the other side. Season the chicken with salt and pepper on both sides. Add the wine and simmer until reduced by half. Finally, add the tomatoes. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken for 45 minutes in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones. If the sauce starts to dry add a couple of tablespoons of water. Serves 4
Osso Buco
Osso Buco literally means “bone with a hole” and is Milanese specialty of veal shanks braised with vegetables, white wine and broth. There are two types of osso buco, a modern version that has tomatoes and the original version which does not. The original version (osso buco in bianco) is flavored with cinnamon, bay leaf and gremolata. The modern version includes tomatoes, carrots, celery and onions. Gremolita is optional. I am giving you the modern version.
INGREDIENTS
4 (12 Ounce) Veal Osso Buco
3 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Minced Carrot
1 Medium Minced Onion
1Celery Stalk
1 Cup Dry White Wine
1 Cup Veal Stock or Chicken Stock
3 Medium Tomatoes (Peeled, Seeded & Chopped)
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
GREMOLATA
½ Cup Minced Parsley
2 Teaspoons Grated Lemon Zest
3 Minced Garlic Cloves
In a heavy pot (with a lid) combine the butter and the oil in the pot and heat until hot, but NOT smoking. Add the veal and brown well on all sides over medium heat. Transfer the veal to a plate and set aside. Add the vegetables to the pot and cook for 5 minutes until just softened. Return the veal to the pot and add the white wine, the stock and the tomatoes. Season with the salt and pepper. Cover the pot and bring to a boil. Then turn the heat to low and simmer for 1 ½ hours. Turn the meat occasionally and add a little additional stock to the pot if necessary. The osso buco is done with the meat is very tender and the sauce is slightly thickened. Transfer the osso buco to a platter and keep warm. Prepare the gremolata by combining the parsley, lemon zest and garlic in a small bowl. Season with the salt and pepper. Sprinkle the gremolata over the osso buco and serve on warm dinner plates. You can serve with saffron risotto, mashed potatoes or a spiral pasta. Serves 4
Beef Stew With Beer
Everything tastes better cooked in beer!
INGREDIENTS
3 Pounds Beef For Stew
¼ Cup Olive Oil
3 Cups Sliced Onions
3 Cloves Crushed Garlic
2 Tablespoons Unbleached Flour
2 ¼ Cups Light Beer
2 ¼ Cups Dark Beer
2 Allspice Berries
1 Bay Leaf
¼ Teaspoon Thyme
3 Peppercorns
Place the olive oil in a heavy pot and heat until hot. Make sure that the oil is not smoking. Add the beef and brown all sides. Remove the beef to a platter and set aside. Add the onions and garlic to the pot and brown. Stir occasionally. Sprinkle the onions and garlic with the flour and cook for another 3 minutes. Gradually add the beer and reduce the heat. Cook slowly uncovered for 25 minutes. Make an herb bundle by combining the allspice, bay leaf, thyme and peppercorns in a piece of cheesecloth. Secure with kitchen twine.
Add the beef back to the pot of cooking liquid. Add the herb bundle and simmer, covered, for 1 hour. Next uncover the pot and cook uncovered for another 30 minutes. When done remove the herb bundle. Serve with a side of mashed potatoes. Serves 6
