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.
Coming Next Month: Mom’s Favorites
