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Southwest’s Sizzling Fare

I hope you enjoy southwest cooking as much as I do. I enjoy it all year long and grow many of my own herbs. I grill with mesquite smoking chips, and miss my days as a Texas restaurant critic whenever I pass a southwestern steakhouse with mouth-watering smells. This month I feature several of my southwest dishes. The Southwest Salad will entice even the youngest banditos at your house.




SOUTHWEST SALAD



2 cups corn chips



1/2 head iceberg lettuce, torn into
small pieces



4 oz. shredded sharp cheddar cheese



1 (15-oz.) can pinto beans, rinsed and drained



1 large tomato, diced



1/2 cup Italian or your favorite vinaigrette
salad dressing



4 Tablespoons sliced green onions



3 Tablespoons chopped green chilies



1 medium avocado, peeled and sliced




Toss first eight ingredients together on platter. Top with sliced avocado. Serves 8.

QUICK SOUTHWESTERN RICE


1-1/4 cups chicken broth



1 teaspoon cumin



2 teaspoons chili powder



1/8 teaspoon hot pepper sauce



1 cup uncooked instant rice



1-1/2 cups frozen corn with red and green peppers



1/4 cup sliced green onions



2 teaspoons chopped fresh cilantro



1/4 cup sliced black olives, drained




In medium saucepan, bring chicken broth, cumin, chili powder, and hot pepper sauce to a boil. Stir in rice, reduce heat, cover, and simmer 5-10 minutes or until rice is tender and all liquid is absorbed. Stir in corn and peppers, onions, cilantro, and olives. Cook until heated through. Serves 4 to 6.

SOUTHWEST RUB FOR MEATS


1-1/2 teaspoons chili powder



1 teaspoon fresh garlic



1/2 teaspoon dried oregano



1/4 teaspoon cumin





Combine all ingredients. Use to rub on tender beef steaks, chicken, salmon, or roasts. This amount will season about two pounds of meat and gives a great southwest flavor when grilling.

GRILLED BLACKENED RIB EYES WITH SOUTHWEST BUTTER


6 Tablespoons unsalted butter,
softened, at room temperature



1/4 teaspoon cumin



1/4 teaspoon dried oregano



1/4 teaspoon chili powder



1/8 teaspoon thyme leaves



1/4 teaspoon black pepper



Dash ground red pepper


RIB EYES


1 Tablespoon Southwest Butter



2 teaspoons blackened steak seasoning



2 lbs. beef rib eyes, cut about 1-1/2 inch thick





In small bowl, combine all ingredients for butter and blend well. Place butter on piece of plastic wrap and form a log-shaped roll. Refrigerate until firm. Use one pat of melted Southwest Butter, brushing each side of steaks. Rub blackened seasoning on both sides of steak while grill is heating. Grill 4-6 inches away from hot coals. Cook until desired doneness, 8-12 minutes, turning once. To serve, place hot steaks on serving plates and cut butter into pats, placing one pat in the center of each hot steak. Serve immediately.




SOUTHWEST SLAW



2 cups julienned green cabbage



2 cups julienned red cabbage



1/2 red bell pepper, cut into thin strips



1/2 yellow bell pepper, cut into thin strips



1 carrot, cut into julienne strips



1 cup mayonnaise



3 jalapenos, chopped



2 cloves garlic, chopped



1 Tablespoon chopped fresh cilantro



1 Tablespoon maple syrup



1-1/2 teaspoons cider vinegar



1-1/2 teaspoons Worcestershire sauce



1 teaspoon chili powder



1/2 teaspoon ground cumin



1/2 teaspoon ground coriander



Salt to taste



Fresh lime juice




In large bowl combine cabbages, peppers, and carrot. Process remaining ingredients in a blender until smooth. Adjust seasoning to taste with salt and lime juice. Pour dressing over vegetables and toss. Serves 4 to 6.




SOUTHWEST CHI WAW-WAW



1 can quartered artichoke hearts
(approximately 15 oz.)



1 (8-oz.) can chopped olives



1 (8-oz.) can chopped pimento



1 (8-oz.) can chopped mushrooms



3 (8-oz.) cans chopped green chilies



2 medium white onions, chopped



4 Tablespoons cider vinegar



2 Tablespoons olive oil



2 teaspoons salt



2 cloves garlic, minced




Drain all excess juice thoroughly from artichokes, olives, pimentos, mushrooms, and chilies. Combine all ingredients in a large bowl. Cover and chill (overnight if possible). Serve with tortilla chips as a dip. Serves 4.

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