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.
  

Traditional Memorial Day Feast

Really...Memorial Day 2009? Kids are almost out of school, plants are in full bloom, patio furniture is back on the deck, pots are being planted and BBQ's are becoming a regular weekend occurrence. Whether you are having the party or heading to your neighbors' place, this meal is 100% do ahead. So the meal is done, dishes are clean and you are free to enjoy the party!

Menu:

• Deviled Eggs
• Seven-Layer Salad
• Fried Chicken
• Potato Salad
• Sliced Watermelon (no recipe...buy a watermelon and slice it!)
• Traditional Toll House Cookies (check out the back of the bag, why mess with perfection)

Deviled Eggs - makes 24 deviled eggs

Ingredients:

• 12 large eggs
• 3 T mayo
• 2 T Dijon mustard
• 1 T sweet pickle
• Dash of Worcestershire sauce
• 2 T chopped parsley
• Paprika for garnish

Directions:

• Place eggs in pot full of water of boiling water and simmer for 10 min. Drain, rinse under cool.
• When the eggs are cool enough to handle, but still warm, peel the eggs. Cool completely.
• Cut each egg lengthwise, remove the yolks and place in a medium bowl.
• Add the mayo, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce (if desired).
• Mix well.
• Using a spoon (or if you're feeling fancy, use a pastry bag) and fill each egg white half with the egg mixture.
• Sprinkle each half with parsley, then paprika.
• Cover with plastic wrap and chill for at least one hour and up to eight. Serve chilled.

Seven Layer Salad

Ingredients:

• 2 Romain hearts, trimmed and torn into bite-sized pieces
• 1/2 pint grape tomatoes sliced
• 1-2 bunches of green onions, chopped
• 1 medium pepper, chopped
• 1 C fresh corn kernels, blanched (or canned)
• 1 C fresh peas (or frozen)
• 1 cucumber, sliced in to 1/8 inch rounds
• 2 medium carrots, shredded
• 3/4 C Blue cheese and balsamic vinegar dressing (I like to mix)

Directions:

• Layer the vegetables in a large glass bowl in the following order: Romaine, tomatoes, carrots, peas, corn, peppers and top with sliced cucumbers.
• Spread the dressing over the cucumbers, cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours.
• Just before serving, toss well.

Old-Fashioned Potato Salad

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch cubes
• 1/2 medium onion, chopped (about 1/2 C)
• 4 celery ribs, slided into 1/2 inch-thick half-moons
• 1 t salt
• 4 large eggs, boiled and peeled
• 1 C mayo
• 1/4 C sweet relish
• 2 T cider vinegar
• 1 T brown mustard
• Salt and pepper
• Paprika and parsley for garnish

Directions:

• Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the potatoes are tender, about 15 min. Drain.
• Peel and slice the hard-boiled eggs
• In a large bowl, place potatoes, sliced eggs, relish, vinegar, mayo, mustard, onions and celery -mix well
• Season with salt and pepper to taste
• Garnish with chopped parsley and paprika.
• Cover and refrigerate until well chilled, at least two hours.

Fried Chicken

Ingredients

• One 3 1/2 pound chicken, cut into 8 pieces - if you know your crew will only eat drumsticks and breasts, buy those
• 2 C buttermilk
• 2 t salt
• Vegetable oil (for frying)
• 1 C flour
• 1/2 t pepper
• 1/2 t garlic powder
• 1 t paprika

Directions:

• In a medium bowl, place the chicken, buttermilk and salt. Stir well and refrigerate for an hour.
• Heat oven to 375 degrees
• Mix the flour, paprika, pepper and garlic powder in a shallow bowl.
• Take each piece of buttermilk soaked chicken and roll in flour mixture.
• Shake off excess flour and place on sprayed cookie sheet
• Bake for 25 min (this helps reduce the amount of time in the fryer!)
• In a frying pan, heat about 1 inch of vegetable oil over medium-high heat.
• Place each piece of chicken in hot oil, turning occasionally, until golden brown
• Drain on paper towels.
• Serve at room temp (within 2 hours of cooking), hot or even chilled (my dad's fav)!