MEXICAN CHICKEN SALAD WITH GUACAMOLE
I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.
Provided by Rick Bayless
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
- In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
- Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
- Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
- Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
- Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.
RICK BAYLESS FAMILY CAESAR SALAD
Make and share this Rick Bayless Family Caesar Salad recipe from Food.com.
Provided by gailanng
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make dressing: Crush peeled garlic through garlic press into a 2-cup glass jar with a lid. Add remaining dressing ingredients, 1 tablespoon cold water, 1/2 teaspoon salt and pepper. Cover tightly and shake well or stir to combine.
- Place sliced romaine in a large bowl. Drizzle on 1/4 cup of dressing. Sprinkle on cheese. Drizzle on a little more dressing if necessary and toss to combine. Divide onto salad plates. Sprinkle with croutons and serve. Refrigerate remaining dressing in a closed container for up to 2 weeks.
Nutrition Facts : Calories 359, Fat 31, SaturatedFat 5.1, Cholesterol 11.6, Sodium 715.7, Carbohydrate 18.4, Fiber 2.5, Sugar 4.2, Protein 4
RED CHILE STEAK WITH BEANS
This is a delicious, one-pot meal. It's a very hearty and traditional dish to share with your family this time of year. The texture and substance of the steak and beans make this a perfect winter dish.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Seed the chiles and toast in a large, dry skillet over medium heat until aromatic, 10 seconds per side. Rehydrate by placing in a large bowl and covering with hot tap water; weigh them down with a plate to keep submerged, 30 minutes.
- Heat the oil in a 12-inch non-stick skillet over high heat. Add the cubed meat to the pan in a single layer; do not crowd the pan. Season the meat with salt. Stir and turn regularly until browned all over, about 4 minutes.
- Drain the chiles and place in a blender along with 1 cup of water (use the soaking liquid if it doesn't taste bitter). Purée until smooth. Meanwhile, remove the browned meat from the skillet to cool. Slice the onion and add to the skillet; cook, stirring regularly, until onion softens and begin to brown, 4-5 minutes.
- Strain the chile purée into a medium bowl. Mince and add the garlic to the skillet and toss until aromatic, about 1 minute; transfer to the plate with the beef.
- In the same skillet, over high heat, add ¼ cup of the chile purée and cook, stirring constantly, until no longer "raw" in flavor; it should be the consistency of tomato paste. Add the cumin, oregano, tomatoes with their juice, and beef broth. Simmer until thickened, about 10 minutes.
- Add the meat and onions to the pan, along with the strained beans. Simmer to heat through, 1-2 minutes. Season with salt and stir. Transfer to bowl and serve. Optional: Add the sugar to round out the flavors if necessary.
MEXICAN WHITE RICE
This is a dish you'll find on almost every table in Mexico. It goes with so many things, from hearty stews to elegant moles. With the addition of a surprising herb, this recipe gives your typical white rice a "south of the border" feel.
Provided by Rick Bayless
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the broth or water until steaming. Season with ¾ teaspoon salt if using salted broth, 1½ teaspoons if using unsalted broth or water. Cover and keep warm on the stove.
- In another medium saucepan, heat the oil over medium heat. Dice the onion and add to the pan. (Note: Chef Bayless uses half a large onion, but this recipe substitutes one small onion.) Add the rice and stir constantly until the grains have turned from translucent to milky-white, about 3 to 4 minutes. Chop the garlic, add to the saucepan, and cook until fragrant. Add the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes. Meanwhile, chop parsley; set aside 3 tablespoons. Gently fluff the rice to release the steam and stop the cooking. Fold in the parsley. Transfer to a bowl and serve immediately.
KIDS CAESAR SALAD
I work at a kids day camp and am constantly in search of basic recipes that give kids plenty to do in a limited amount of time. This is a generic recipe that isn't a brain teaser, but I thought i'd post it because as simple as it sounds, sometimes it's hard to come up with recipes designed for kids. I like the recipe because it doesn't involve much knifework and is great for my 6-9 yr old kitchen program.
Provided by SUPERchef
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Split kids into groups of 2 and give them each one of the following jobs that they can do simultaneously. (Make sure the kids who need to use knives go 1 at a time and help them out).
- job 1 - wash, dry, and shred lettuce with hands. put into a large bowl.
- job 2 - grate parmesan cheese. put into a bowl.
- job 3 - wash and slice celery sticks. put into a bowl.
- job 4 - wash and quarter the lemons.
- Once everything is prepared, hand a bag out to each child. Let them put their own lettuce and celery in their bag.
- Put a small tablespoon of caesar dressing in each of their bags.
- Allow each child to put their desired amount of parmesan in their bags.
- The fun part -- get each child to SHAKE THAT BAG! (maybe to music?).
- Once they are done shaking their bags, get them to place bag contents into a bowl. Squeeze lemon on to the salad and top off with some crutons!
Nutrition Facts : Calories 252, Fat 10.2, SaturatedFat 5.4, Cholesterol 24.9, Sodium 654.3, Carbohydrate 26.6, Fiber 3.5, Sugar 0.8, Protein 15.3
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