weekend reviews

[Terrytx]

Shrimp Lasagna-"What's up with all the green stuff"-yes, the sauce was very green, but it was delicious. This made a large pan full and there wasn't even a tiny bit left. It was very time consuming to make but worth every minute of work.

Southwest Caesar Salad with Cotija-not as good as the lasagna. It just didn't have much flavor. It wasn't bad, but not at all like a Caesar salad.

Grilled-Steak Soft Tacos-CL-5/04-very good. I made a "salsa" using the grilled corn, tomatoes, etc, instead of serving them all separate. Yum. The steak was good, but not anything special, but the salsa was great.



* Exported from MasterCook *

Shrimp Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package of 12 oven-ready lasagna noodles (8
ounces)
1 round (12 ounces) Panela cheese, shredded
4 ounces Monterey Jack cheese, shredded (about 2
cups)
1 pound cooked shrimp, cut in half horizontally
Sauce:
1 pound tomatillos, husked, washed and quartered,
or 2 (12 ounce) cans, drained
2 large jalapenos, seeded, chopped
1/2 cup coarsely chopped onion
2 cups cilantro leaves
1 tablespoon salt
1 (7 ounce) can whole green chiles
5 romaine lettuce leaves
4 green onions
6 cloves garlic, peeled

Preheat oven to 350 degrees.

To prepare sauce, put tomatillos, jalapeno and 1 1/2 cups cold water into
a blender or food processor and mix until just chynky. Add onion,
cilantro, salt, chiles, lettuce, green onions.

In a 13 x 9-inch baking dish, spread 1 cup of the sauce. Layer 1/3 of the
shrimp over the sauce. Place 3 pieces of uncooked lasagna noodles
crosswise over the shrimp. (Pieces should not overlap or touch side of
pan since they will expand when baking).

Combine shredded cheeses and sprinkle about 2 cups over the noodles.
Repeat layering the sauce, shrimp, noodles, and cheeses tow more times.
Top with remaining 3 lasagna noodles and spread remaining sauce over
noodles.

Sprinkle with remaining cheese. Cover with foil and bake 30 minutes.
Remove foil and bake until hot and bubbly, about 10 to 15 minutes more.
Allow torest 10 minutes. Cut into squares; serve immediately.

300 cal, 25g pro, 160mg chol, 1580mg sod, 2g fiber, 15g fat, 17g carb.

Source:
"Houston Chronicle-5/5/04"



* Exported from MasterCook *

Southwest Caesar Salad with Cotija

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups 1/2-inch-cubed corn bread
2 heads romaine lettuce, washed and torn into
pieces
1/2 cup Cotija cheese crumbles
Dressing:
1 canned chipotle chile in adobo sauce
2 cloves garlic
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lime juice
salt and black pepper to taste
1/2 cup olive oil

For dressing: Put all ingredients, except the olive oil, in a mini
processor or a blender and mix until smooth. Slowly add oil until
emulsified. Refrigerate if not using immediately.

Preheat the oven to 350 degrees. Place the cornbread cubes on a baking
sheet and toast until lightly browned, about 10 minutes. Set asdie.

Assembly: In a large bowl, toss together the dressing, toasted cornbread
cubes romaine and Cotija cheese. Divide evenly among 8 salad plates and
serve immediately.

316 cal, 8g pro, 39mg chol, 727mg sod, 4g fiber, 22g fat, 23g carb.

Source:
"Houston Chronicle-5/5/04"

[cniles]

Terry I always enjoy your weekend reviews!!! Thanks!

[sneezles]

Wow, that lasagne looks wonderful! I like the looks of the salad and curious as to why it didn't have much flavor? Any thoughts on how to improve it? Maybe some cilantro or up the ante on the chipotles?

[Peggy]

We had the Grilled Steak Tacos awhile back and enjoyed them. Great idea to combine the ingredients into a "salsa"!:)

Peggy

[Terrytx]

Originally posted by sneezles
Wow, that lasagne looks wonderful! I like the looks of the salad and curious as to why it didn't have much flavor? Any thoughts on how to improve it? Maybe some cilantro or up the ante on the chipotles?

cilantro might help and definitely more chipotle (couldn't even taste it), maybe more lime...heck, it had way too much oil and simply didn't taste any where near to any Caesar salad dressing I have had. Heres another one that I will have to try next time. It is time consuming, but it looks like it might have more flavor.


* Exported from MasterCook *

Southwest Caesar Salad

Recipe By :Houston Chronicle
Serving Size : 4 Preparation Time :0:00
Categories : Salad Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads romaine lettuce -- washed and torn
1 1/2 cups Spicy Caesar Dressing
3/4 cup cooked black beans
3/4 cup roasted corn kernels
Red Chile Croutons
1/2 cup pumpkin seeds (pepitas)
1/2 cup cotija cheese (Mex. white cheese) or
other queso fresco
SPICY CAESAR DRESSING
1 egg yolk (see note)
1 tbl minced garlic
2 tsp Dijon mustard
2 anchovy fillets -- minced
1 1/2 tsp coarse black pepper
1/4 tsp salt
1/2 tsp ground coriander
1/2 tsp cumin
1 tsp Worcestershire sauce
2 tsp cold water
1/2 cup extra-virgin olive oil
1/2 cup canola oil
1 1/2 tbl Thai chili paste
juice of 1/2 each: lemon and lime
3 tbl freshly grated Parmesan cheese
RED CHILI CROUTONS
1/4 cup olive oil
1 tsp finely minced garlic
1 tbl powdered red chilies ( such as anchos or
pasillas) or chili powder
1 tsp salt
1 1/2 cups (1/2") bread cubes -- crust r

Salad:
Spin or pat lettuce dry and place in a large salad bowl. Add Dressing and
toss lightly. Add beans, corn and half the croutons, then toss again.
Taste to correct seasoning. Divide mixture among 4 chilled plates.
Sprinkle with pepitas and cotija. Decorate with remaining croutons.
Serve immediately.

Spicy Caesar Dressing:
Combine egg yolk, garlic, mustard, anchovies, pepper, salt, coriander,
cumin, Worcestershire and water in food processor; process until smooth.
With motor runnung, pour oils in a slow, steady stream into egg mixture.
When all oil has been incorporated, add chili paste, lemon and lime juice
and Parmesan; process until smooth.
*The use of raw egg is discouraged because of the risk of salmonella
poisoning. If concerned, use egg substitute, pasteurized eggs if
available, or coddle the egg before adding. Place in an egg coddler or
individual container that can be covered and set in a larger oan of
simmering water on top of stove. Cook a few min. over very low hat, but
don't let the yolk harden.

Red Chili Croutons:
Heat oil in saucepan. Add garlic, powdered chilies and salt. Cook about
2 min. or till toasted. Do not let garlic darken or it will be bitter.
Place bread cubes in med. mixing bowl and pour seasoned oil over them;
toss to mix well. Spread croutons evenly in a baking pan and toast in 325
degree oven until golden brown, about 4-7 min.

[sneezles]

Ooooh! Looks like I'm going to the grocery store! :D I need corn, pepitas and cotija...