Painted Desert Salad Recipes

PAINTED DESERT SALAD

Steps:

• 2 red peppers roasted 2 avocado 250 ml chopped candied salmon salad greens mixed to taste or ( 1/2 grilled Romaine) cheddar cheese flaked, smoked or aged 30 ml + toasted pine nuts fresh basil, sage

PAINTED DESERT ROASTED PEPPER SALAD

Steps:

• DRESSING: In a blender, purée the oils with the garlic and onion.
• Strain into a large jar with a lid.
• Add the remaining dressing ingredients to the jar.
• Cover and shake well, then refrigerate for at least 30 minutes.
• ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
• Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
• Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
• NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
• Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
• I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
• Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
• You could do the same with regular tortilla chips too, if desired.

PAINTED DESERT SOUP

Steps:

• CORN CHILE CHOWDER:.
• Preheat the oven to 400 degrees.
• Place the corn (in the husk) on a cookie sheet and roast for 50 minutes.
• Cool, remove husks from corn and cut corn off the cobs.
• Take 70% of the corn and chicken stock and puree in blender.
• Pour the puree into a double-boiler and heat over a medium heat until just hot.
• Add the heavy cream and simmer for 15 - 20 minutes.
• Add the remaining whole corn, Velveeta cheese, jalapenos and salt.
• Continue cooking until cheese has completely melted, sirring often.
• Mix corn starch and cold water in a separate bowl and add to soup as needed to thicken.
• Cook on low heat about 8 minutes until it thickens.
• BLACK BEAN SOUP:.
• Smoke bacon and onions in an outside grill using mesquite wood chips fpr 25 minutes.
• Saute smoked bacon and onions with garlic in a large pot until they begin to caramelize.
• Add beans and enough water so that is is 1 1/2" above the level of the beans.
• Bring to a boil and reduce to simmer until beans are cooked through, you may have to add more water as it cooks.
• Add additional ingredients and simmer 30 more minutes.
• Puree 3/4 of the soup and add back with remaining bean soup.
• TO SERVE:.
• Simultaneously ladle both soups on opposite sides of the bowl.
• Drizzle with sour cream and a teaspoons of pico de gallo.