Macho Salad and Chili Cornbread

When I travel home, I love going to Bandera. The restaurant, the people, the food - just a great overall experience. I was pleasantly surprised to learn that Cherry Creek Grill in Denver is actually Bandera - or a Hillstone restaurant. I normally try to avoid any sort of 'chain' restaurant, but if it's good, why fight it! I am still dying to get my hands on their jalapeno cheese dip recipe, but I have a feeling, I don't want to know what's in it. Sometimes ignorance is bliss. My sister-in-law Patti and I always order this hearty salad - it makes a great luncheon or dinner - just YUM. I will say, cut the dressing recipe in half. It makes enough for 32 dinner parties!

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.