ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
GRILLED RADICCHIO and ARUGULA SALAD with FRESH NECTARINES and GOAT CHEESE
You can vary this salad to suit your own taste or whatever greens you have on hand. Grilling the radicchio gives it a more mellow flavor and pulls back the bitterness, yet leaving some of the crispy texture.
Yield: 4 servings
1 medium head radicchio 1 Tablespoon olive oil ½ teaspoon coarse sea salt Few grinds black pepper 2 cups arugula 2 fresh nectarines, sliced in ¼ inch thick slices 2 Tablespoons goat cheese 1/3 cup extra virgin olive oil 2 Tablespoons Balsamic vinegar 1 teaspoon Dijon mustard 1 clove fresh garlic, minced
1. Grill the radicchio if already using the grill for the rest of the meal. To grill, using a 400 F or medium hot heat, rinse the radicchio and pat dry. Rub oil over the outside edges of the radicchio and grill 2 minutes or until some of the edges brown and crisp slightly. Turn and repeat. Set aside—can be done a day or two ahead.
2. Slice radicchio into 1 inch slices, discarding the core. Place in salad bowl with the arugula and peach slices. Toss together.
3. Prepare salad dressing by combining and whisking together the remaining ingredients. Drizzle over top and toss lightly together. Dot with little chunks of goat cheese and serve.