One of our family's favorite restaurants to eat out at growing up was El Torito. They had this fabulous Mexican Caesar salad. I've been holding on to the recipe for years now waiting to live somewhere where I can actually purchase pepitas and cotija cheese. Well, luckily I found this recipe that substitutes Parmesan and pine nuts. While I'd still like to try the real thing someday, this will at least fulfill the craving. The cilantro pesto dressing is SO GOOD! I think we'll have it again on Sunday.

Cilantro Pesto Dressing:

1 clove garlic, crushed
1/8 C. pine nuts, toasted*
1 bunch cilantro, stems removed
juice of one lime
splash of white vinegar
olive oil
salt
pepper

1. In a food processor or blender combine garlic, pine nuts, cilantro, lime juice and vinegar. Process until everything is well-combined, scraping down the sides as necessary.
2. While machine is running, pour olive oil in a stream until dressing reaches desired consistency and flavor. Add salt and pepper to taste. Dressing will be on the thick side.

* To toast pine nuts: Put pine nuts in a dry skillet over medium heat. Shaking pan or stirring nuts frequently, toast until they take on a light brown color. Don’t leave them unattended because they will burn quickly! As soon as they are toasted, remove them from the pan to a small bowl to cool. Make sure you toast enough to use both in the salad dressing and in the salad itself!

Caesar Salad:

Chopped romaine lettuce
toasted pine nuts
shaved parmesan (parmigiano reggiano) cheese
fried tortilla strips*

1. Just before eating, put lettuce in a salad bowl.
2. Top with desired amount of pine nuts, cheese and tortilla strips.
3. Add some cilantro dressing and toss well.
4. Divide salad among plates or bowls and top each serving with sliced carne asada if desired.

* To make tortilla strips: Heat some oil in a deep fryer or in a deep skillet or dutch oven. While oil is coming to temperature, stack a few corn tortillas on a cutting board. Cut the stack in half and then slice into thin strips. When oil temperature reaches 350 degrees, fry tortilla strips in small batches, stirring them so they don’t stick together. Drain on paper towels and toss with a little salt while still warm.

I honestly can't remember if El Torito serves their entrees with a scoop of sweet corn cake. Most likely, since that reminds me of our family restaurant dinners growing up as well. And the honey-lime enchiladas, that's just a gem I came across first on MyKitchen Cafe and have seen many times since. It's a keeper. I only made a couple of changes this time. I added more enchilada sauce and used less cream. Not really by choice, more by obligation. I've gained about all I wanted to and I still have eight weeks before Claire will grace us with her presence. I also added some cilantro and I substituted half of the Monterrey Jack cheese for pepper jack- just for the extra kick.

Sunday Dinner - Weeds

Verdolagas con carne de puerco y chile

adapted from Doña Lupe’s Kitchen

This was a bigger hit than I was expecting. Verdolagas, also known as purslane are actually a common weed. I think I have them growing in my garden right now, but instead I paid a dollar for them at the Farmers' Market last Saturday. They actually tasted pretty good if you can believe it. Not a real strong flavor, especially after being boiled for ten minutes. The texture reminded me a lot of asparagus. They're supposed to be pretty good for you apparently. I think we'll definitely make it again, providing we can find more verdolagas. I just don't feel right about pulling my weeds out of my garden. I'd rather pay someone else for the weeds they pulled out of their garden. Wait a second...

1 bunch of well cleaned verdolagas, ends trimmed then chopped into about 1-inch sections
1 pound boneless pork chops, cubed (get pork with the fat NOT trimmed off)
1 small onion, sliced into rings
1 clover of garlic, minced
2 large tomatoes, diced
3-4 fresh jalapeno chiles, seeded, de-veined and minced
salt and pepper to taste
chopped cilantro, about 1/4 cup

Salsa verde
sour cream

Boil the verdolagas for about ten minutes. Drain and set aside.

Season pork with salt and pepper. Fry the pork until very crispy and browned. Scoop out and set aside.

In the frying pan you fried the pork in, add the onion and fry until caramelized. Add the tomatoes, chiles, garlic, and salsa verde and cook down until you have a soupy sauce. (I used about 1/2 cup of salsa verde and served some on the side as well.) Add salt and pepper to taste and chopped cilantro, then add the pork and verdolagas.

Simmer on low heat for about 20 minutes, stirring occasionally.

The recipe recommends serving with beans, rice, and tortillas. I served with tortillas and brown rice. I thought it tasted best served over brown rice with a little sour cream on top.

Peach Ice Cream
from use real butter

I loved this peach ice cream recipe!

3 large peaches, peeled, pitted, chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
1 tsp lemon juice

Cook peaches and water in a covered saucepan on medium heat for about 10 minutes or until soft. Give it a stir a few times. Remove from heat and stir in sugar. Let mixture cool to room temperature. Purée mixture in blender with remaining ingredients (leave some chunks if desired). Chill the mixture thoroughly in the refrigerator or over an ice bath then freeze in your ice cream maker.

Carson’s Corn Bread
from use real butter

4 tbsps unsalted butter, melted and cooled
1 large egg, room temperature
1 cup milk
1/4 cup plain yogurt or sour cream
1/4 cup sugar
1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/8 tsp baking soda
1/2 tsp salt

Position oven rack in the center of the oven and preheat to 425°F. Grease an 8×8-inch square pan with butter or cooking spray and dust with flour. In a large bowl, whisk together the melted butter, egg, milk, yogurt (or sour cream), and sugar. Add the remaining dry ingredients and stir together until just blended. Don’t overmix. Pour the batter into the prepared pan and bake for 20-22 minutes or until the top begins to turn golden and a toothpick inserted in the center comes out clean. Just take care not to overbake or else the cornbread will be too dry. Cool on a wire rack and serve.

Texas Caesar Salad
adapted from Bon Appetit

I liked this salad. Not as much as the Mexican Caesar salad, but I still really liked it.

• 2/3 cup chopped fresh cilantro
• 1/4 cup plain yogurt
• 1/4 cup red wine vinegar
• 1/4 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1 jalapeno chili, seeded, chopped
• 1 tablespoon fresh lemon juice
• 3/4 cup olive oil
• 8 cups bite-size pieces romaine lettuce (from 2 heads)
• croutons
• 1 tomato, diced
  
• 1 large red bell pepper, diced
• 2 ears sweet white corn, kernels removed, sauteed in butter and seasoned with salt and pepper
• Feta cheese
  

• Puree first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.