ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦
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.
Grilling the radicchio, removes the somewhat bitter taste and enhances the flavor. Following is the recipe for the radicchio. If you wish to serve with the Gorgonzola Dressing, prepare a simple vinaigrette by whisking 3 Tablespoons extra virgin olive oil with 1 teaspoon Dijon mustard and 1 Tablespoon red wine or Balsamic vinegar. When well blended, stir in 2 Tablespoons crumbled Gorgonzola.
Yield: 4 servings
2 medium heads of radicchio
2 Tablespoons olive oil
½ teaspoon sea salt
Freshly ground black pepper
1 lime quartered or 1 Tablespoon or more Balsamic vinegar, optional, not necessary if using Salad Dressing
2 cups baby salad greens, well rinsed and dried, divided, optional
2 Tablespoons English walnuts plain or sugared, optional
1 or more Tablespoons Gorgonzola for a garnish, optional
1. Preheat the grill to a medium high heat, 400 F, if grill is not already hot. Rinse the radicchio and slice in half lengthwise, through the core and brush outside surfaces with a bit of oil.
2. Arrange cut side down on grill rack, then grill 2 minutes. Turn and grill 1 to 2 minutes or until starting to brown and slightly softened. Transfer to salad plates, either on top of a bed of greens or without. Drizzle with the remaining oil, sprinkle on sea salt, black pepper and squeeze lime juice or sprinkle on Balsamic vinegar or drizzle with the salad dressing. Garnish with English walnuts and more Gorgonzola if desired.