El Torito Salad Dressing

El Torito Salad Dressing

2 medium anaheim chilies, roasted, peeled and seeded 

1/3 cup roasted pepitas (pumpkin seeds) 

2 garlic cloves, peeled 

1/4 teaspoon ground black pepper 

1 teaspoon salt 

12 ounces salad oil 

1/4 cup red wine vinegar 

5 tablespoons grated Cotija cheese (or Feta) 

2 bunches fresh cilantro, stemmed 

1 1/2 cups mayonnaise 

1/4 cup water 

 Official Directions: 

1. Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. 

2. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. 

3. Depending on size of blender, it may be necessary to do in batches. 

4. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. 

5. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. 

6. Place in an airtight container and refrigerate. 

7. Will keep for three days. 

 My directions – 

Put peppers, pepitas, garlic, salt and pepper into food processor - whirl to crush everything. Toss all the other ingredients into the processor and let ‘er rip. Really good with romaine and topped with pepitas, and crushed tortilla chips. Also good with feta-tomato-basil omelet, or baked potato, or as a vegetable dip.

Grilled Peaches and Angel Food Cake With Red-Wine Sauce

1 cup(s) wine, sweet Marsala, or Merlot, or Shiraz, or any other fruity red wine
2 tablespoon liqueur, orange-flavored, such as Triple Sec liqueur
2 tablespoon brandy
1 tablespoon sugar
2 teaspoon lemon juice
6 medium peach(es), ripe, peeled, and halved
6 slice(s) cake, angel food, 1-inch thick
1 cup(s) orange juice

Preparation

1.Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3. Preheat grill to medium. Oil the grill rack (see Tip, below).

4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest.

5. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

6. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

Fish Marinade - for fish tacos

Use mahi-mahi or halibut

MARINADE:

½ cup soy sauce
2 teaspoons lemon zest
6 tablespoons fresh lemon juice
2 cloves minced garlic
1 tablespoon Dijon mustard
¾ cup vegetable oil

Whisk all ingredients together. Set aside ¼ cup for basting fish. Put fish in shall pan and pour marinade over fish. Cover and marinade for 2-6 hours in refrigerator, turning occasionally.

BBQ fish until done or flakes.

Mexican Cole Slaw

Salad:
1 head green cabbage
2-3 carrots
1 red bell pepper
1 bunch of cilantro

Dressing:
1 cup mayonnaise
1/2 cup sour cream
1 small clove of garlic, diced very fine
1-2 teaspoons cumin
1-2 tablespoons maple syrup
4-6 tablespoons lime juice
1 teaspoon salt
Fresh ground black pepper

Shred the cabbage and carrots. Chop the bell pepper and cilantro. Mix salad ingredients thoroughly.

Mix the dressing ingredients. Add to salad and mix thoroughly. Refrigerate for four hours before serving. Can be made 24 hours in advance.

Triple Treat Chews

Layer 1:

1 1/2 c. flour
1/2 c. packed brown sugar
1/4 t. salt
1/2 c. butter

**Mix together until crumbly. Spread into pan, and press down. Bake at 375 for 10 minutes.

Layer 2:

6 oz. chocolate chips

Spread on hot first layer, and let melt. Spread evenly with knife.

Layer 3:

2 eggs - beat until thick and light yellow.
1 c. packed brown sugar
1/4 c. flour
1 t. vanilla
1/2 t. baking powder
1/4 t. salt

mix together. Spread over chocolate.

Bake another 20 minutes.