From my table, Cherry Creek Grill and Bandera's table to yours....
Macho Salad
Dressing:
- 1/2 cup spicy brown mustard
- 1 cup lemon juice
- 1/4 cup champagne vinegar
- 2 tbsp. brown sugar
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1/4 cup fresh garlic
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 quart + 1 cup olive oil
- Place all ingredients except oil in a bowl. Whisk in oil to emulsify by hand. Keep Chilled.
The Macho...Salad:
- 5-6 cornbread croutons
- 3 cups baby lettuces
- 1/2 cup rotisserie chicken
- 1/2 cup grape tomatoes
- 8 medjool dates, roughly chopped
- 1/2 cup avocado, diced
- 1/2 cup fresh corn kernels, raw
- 1/2 cup almonds, roasted and chopped
- goat cheese
- green onions, sliced
- dressing (recipe above)
- Directions....Toss everything together.
Cornbread like Bandera or Cherry Creek Grill
Ingredients
- 1 cup butter, melted
- 1 cup granulated sugar
- 4 eggs
- 1 (15 oz) can cream style corn
- 1/2 (4 oz) can chopped green chili peppers, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt
Directions:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 12-inch cast iron skillet (use 6 inch cast iron skillets).
- In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
- If using the skillet - watch carefully as edges may brown too much and time should be under an hour.
1 comment:
Great Post! I found you via this post and I started to read it and I love your humor and simplicity. I absolutely love the salad. Thanks for sharing..
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