RESTAURANT REPLICAS : COPYCAT MENU FAVORITES FROM EL TORITO.Byline: Natalie Haughton and Harriet Part Our latest sleuthing Sleuthing See also Crime Fighting. Alleyn, Inspector detective in Ngaio Marsh’s many mystery stories. [New Zealand Lit.: Harvey, 520] Archer, Lew tough solver of brutal crimes. [Am. Lit. efforts took us to El Torito The format developed by Phoenix Technologies and IBM that has become the standard for creating bootable CD-ROMs on the Intel platform. El Torito provides only the format. In order to make a CD-ROM bootable, the correct boot images must be placed on the disc, and the target computer must in Woodland Hills, where we found three recipes that are great for Cinco de Mayo Cinco de Mayo (Spanish; “Fifth of May”) Mexican holiday commemorating the Mexican victory over the French at Puebla in 1862. The French army, better-equipped and far larger than the Mexican army, had been sent by Napoleon III to conquer Mexico. and other warm-weather occasions. The pepita Caesar dressing, as El Torito calls it, was requested by a colleague who has failed in several attempts to re-create the recipe. Our initial tests also were unsuccessful, but we persevered and came up with an excellent copycat version that is simple to make in a blender. The trick, we found, lies in combining low-fat buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. and oil. Add a little packaged dry ranch salad dressing mix, a splash of red wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative , roasted and salted pepitas (shelled pumpkin seeds) and a little grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan . To make the dressing green, use plenty of fresh cilantro - no substitutes. For the smoothest dressing possible, a good blender is recommended; we tried a food processor but with disappointing results. Toss the delicious dressing with assorted greens - as the restaurant does - to make a snappy version of a Caesar salad caesar salad n. A tossed salad of greens, anchovies, croutons, and grated cheese with a dressing of olive oil, lemon juice, and a raw or coddled egg. . Sprinkle with additional pepitas for added texture. The dressing is delicious as a dip for vegetables or as a sauce to top grilled fish or steaks. Chicken fajitas fajitas Noun, pl a Mexican dish of soft tortillas wrapped around fried strips of meat or vegetables [Mexican Spanish] are another good choice to duplicate at home. We've streamlined our red pepper red pepper: see pepper. sauce recipe by using jarred roasted red peppers and canned prepared salsa. Grill boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" , skinless chicken breasts (or beef sirloin steak) sprinkled with Cajun seasoning, then slice into Verb 1. slice into - move through a body or an object with a slicing motion; "His hand sliced through the air" slice through go, locomote, move, travel - change location; move, travel, or proceed, also metaphorically; "How fast does your new car go?"; "We thin strips. (If you're in a hurry, cut the breasts into strips, season and stir-fry in a skillet or wok on top of the stove.) While the chicken is grilling or cooking, stir-fry plenty of onion slices and red and green bell pepper strips until crisp tender, then add the rest of the sauce ingredients. Serve the chicken strips topped with sauce. Accompany with warm flour tortillas, Fresh Fruit Salsa, guacamole and a little sour cream. Invite guests to create their own meals by wrapping the meat and toppings in the tortillas. Last in today's recipes are chicken quesadillas designed for fat- and calorie-conscious diners. Flour tortillas are filled with reduced-fat cheese, diced cooked chicken breast, Fresh Fruit Salsa and green chiles, then pan-fried in a little oil (or cooking spray). Serve with the remaining salsa, a refreshing mixture of chopped fresh oranges, chopped pineapple, diced cantaloupe cantaloupe: see gourd; melon. or other melon, red peppers, green onions and a few seasonings. (This salsa is so good, you might enjoy it another time on grilled chicken breasts or fish or simply as a salsa for dipping chips.) Ole! MEXICAN STYLE SALAD DRESSING 1 tablespoon original ranch salad dressing mix (dry mix such as Hidden Valley Ranch brand) 1 tablespoon red wine vinegar 1/2 cup low-fat buttermilk 1/2 to 2/3 cup fresh cilantro, long stems cut off 2 tablespoons roasted and salted pepitas (shelled pumpkin seeds) 1 1/2 to 2 tablespoons finely grated Parmesan cheese (optional) 1/3 cup vegetable oil In a blender, combine all ingredients except oil. Whir or process until well blended and mixture is green. Slowly add oil through top cover of blender jar while motor is running and process until dressing is smooth. Add salt and pepper
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until well chilled. Serve as desired over chilled greens sprinkled with additional pepitas. Makes 1 generous cup dressing. NOTE: This dressing also makes a good dip. CHICKEN FAJITAS 4 large, skinless, boneless chicken breast halves, rinsed and patted dry Cajun seasoning 1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained Cooking oil 1 large green bell pepper, thinly sliced 1 large red bell pepper, thinly sliced 1 large onion, thinly sliced 1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices) 1 tablespoon minced fresh cilantro 1/4 to 1/2 teaspoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. Salt and pepper to taste Flour tortillas, warmed Low-fat sour cream (optional) Fresh Fruit Salsa (recipe follows) Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips. Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. . Set aside. Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes. To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas, sour cream and Fresh Fruit Salsa. Makes 4 servings. CHICKEN QUESADILLAS WITH FRESH FRUIT SALSA 4 (8-inch) flour tortillas 1 to 1 1/3 cups shredded reduced-fat Jack cheese 1 to 1 1/3 cups diced, grilled chicken (2 small or 1 large chicken breast halves), seasoned with salt and garlic pepper Fresh Fruit Salsa (recipe follows), use 1 cup in tortillas and serve remainder with the cooked tortillas 4 tablespoons diced green chiles Vegetable oil Place tortillas on a flat surface. Sprinkle 1/2 of EACH tortilla with 1/4 to 1/3 cup cheese, then 1/4 to 1/3 cup chicken. Then top each with 2 tablespoons Fresh Fruit Salsa and 1 tablespoon green chiles. Fold over other tortilla half to cover mixture. In a large skillet, heat a small amount of oil. Add 1 or 2 filled folded tortillas to skillet and cook on each side until golden. Repeat with remaining filled tortillas. Cut each quesadilla que·sa·dil·la n. A flour tortilla folded in half around a savory filling, as of cheese or beans, then fried or toasted. [American Spanish, from Spanish, diminutive of quesada, into 3 wedges. Serve with remaining Fresh Fruit Salsa. Makes 2 to 4 servings. FRESH FRUIT SALSA 1 cup chopped fresh oranges 1 cup d rained canned chopped pineapple pieces (use chunks and cut into smaller pieces) 1/2 cup diced melon (cantaloupe OR other of choice) 3 tablespoons finely diced red bell pepper 1/4 cup finely chopped green onions 1 1/2 to 2 tablespoons minced fresh cilantro (optional) 3 tablespoons diced green chiles Seasoned salt and pepper to taste 1 tablespoon EACH orange and pineapple juice (optional) In a glass bowl, combine all ingredients. Mix well. Refrigerate until serving time. Makes about 2 1/2 cups. MEMO: Natalie Haughton is the Daily News food editor. Harriet Part is a San Fernando Valley-based food consultant. They welcome readers' recipe requests from Los Angeles and Valley restaurants and bakeries and will answer those of greatest general interest in future columns. Write to Food Department, ``Restaurant Replicas,'' Daily News, P.O. Box 4200, Woodland Hills, Calif. 91365-4200. |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion