taste of the west - western recipes
Roasted Tomato and Jalapeno Soup
(Serves 6)
15 ripe tomatoes
1 extra large sweet onion (sliced into large rings)
3-4 cloves garlic (chopped)
3-4 fresh jalapenos
2 limes (juice only)
Extra virgin olive oil
Creole seasoning blend to taste
Salt and pepper to taste
Slice the jalapenos in half and
remove the white veins and seeds.
Grill the tomatoes, jalapenos, and
onion until well charred on the outsides.
In a large soup pot, simmer the
onions, tomatoes, jalapenos, and
garlic with a touch of olive oil for 1-2
hours. Puree with a stick blender,
strain, add lime juice, and season to
taste. Garnish the top with a little
lime-flavored sour cream and
chopped cilantro.
Roasted Green Chili
Cheese Grits
(Serves 5)
1 tsp butter
1/2 cup chopped onion
1 roasted poblano chiles (chopped)
1 tsp chopped garlic
1 cup chicken stock
1 cup heavy cream
1/2 cup quick grits
2 oz grated cheddar cheese
2 oz grated jack cheese
Salt and pepper to taste
Creole seasoning blend to taste
Sauté the chiles, onions, and garlic in butter until soft. Add cream and
chicken stock, and bring to simmer (the stage just before a roiling boil).
Be careful not to let the liquids boil over. Quickly whisk in seasonings
and grits. Stir constantly until grits begin to thicken. Gently fold in
cheeses and let sit for at least five minutes.
Bonnell's Jalapeno Garlic
Vinaigrette House Dressing
(Serves 4)
4 jalapeno peppers (seeds and veins removed)
4 cloves garlic (peeled)
3 limes (juice only)
2 tbsp parmesan cheese
11/2 tbsp dijon mustard
1 small bunch cilantro
2/3 cup oil (extra virgin and vegetable mixed)
Salt and pepper to taste (approx. 11/2 tsp of each)
Place all ingredients except oil in a blender. Mix until uniform texture
is reached. Drizzle the oil in last, very slowly. Check salt and pepper
seasonings.
Bacon-Wrapped Pork
Tenderloin with Parker County
Peach Barbeque Sauce
(Serves 4)
2 pork tenderloins
8-10 thick bacon slices
Clean the pork tenderloins of any sinews, then portion into 4-6 ounce
pieces. Season the pork well, then wrap each piece of pork tenderloin in
bacon and place a toothpick through each to keep the bacon from
coming off during cooking. Begin cooking the pieces over an open grill,
then turn the heat to low and pull down the lid to finish cooking. After
the meat has cooked, remove from the grill and take out the toothpicks.
Arrange on a platter and serve with Bonnell's Parker County Peach
Barbeque Sauce and green chili cheese grits.
Parker County
Peach Barbeque Sauce
4 local fresh peaches
3 ancho chiles (stems and seeds removed)
1 sweet onion, diced
12 oz ketchup
1/2 bunch cilantro, diced
3 oz brown sugar
3 oz butter
3 oz bourbon
1 lime, juiced
1 pint chicken stock
Salt and pepper to taste
Sauté the onions in butter until soft. Add remaining ingredients and
bring to simmer. Allow to simmer lightly for approximately 15 minutes.
Puree with a stick blender until smooth, and then check for seasonings.
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