Sunday, January 27, 2013

This Aint No Tomatillo Cafe Rio Dressing

I have used other peoples versions of "Mock Cafe Rio Creamy Tomatillo Dressing".
My 6 year old daughter and I were making up Chicken Chilli soup the other night, driving to town to grab some dressing from the restaurant was out of the not really an option, however I did not have any tomatillos. For years we have made other peoples versions of "Mock Cafe Rio Creamy Tomatillo Dressing" and I while it was not exactly like cafe rio it mostly hit the spot for our cravings.
Oh the Rio craving!
So back on topic - we decided to wing it, we were just going to make up our own dressing, with no hopes of it actually tasting like it. Ironically I think this is the closest mock version I have ever had.
Is is possible that all this time Cafe Rio has convinced us this is a tomatillos  dressing ... with no tomatillos? perhaps we will never know. Just know this that this dressing is alot more convenient to make without those little husky green balls and tastes just as good if not better than any mock dressing.
Serve on salads, as a dip.. or on Soup (see the southwestern chicken chilli recipe)

"This Aint No Tomatillo Cafe Rio Dressing"

2 cups sour cream
1 package Ranch Dip Seasoning
2 limes
2 Jalapenos (1 deseeded and deveined, the other whole)
1/2 bunch cilantro(coriander)
2 TBSP milk
1 tsp salt
2 shakes of pepper

In a medium size bowl combine sour cream, ranch dip mix.
Zest both limes, and add the zest plus juice from 1 of the limes to the bowl. mix well. (put remaining zested lime aside in case you need it later)
Chop cilantro and jalapeno. Add it to bowl. Use an immersion blender to puree all ingredients together.( - note.. if you don't have one of these handy kitchen utensils, ask santa for one. Meanwhile put the cilantro, jalapeno in a blender and blend as smooth as possible, then add remaining ingredients)
Add milk, salt and pepper and puree more until smooth.
Taste for correct seasoning and add more milk if you desire a runnier dressing.
whualla... no tomatillos required!

Proscuitto Wrapped Green Beans

During my stay with my mum in Australia it was right in the middle of summer, the green beans in her veggie patch were hitting their peak.. along with everything else in the patch. I LOVED being able to walk outside to collect my vegetables and herbs, there is just something really satisfying about it. I think it is one of the things I miss most about living in the freezing climate of Utah.
One of the families favorite uses of the fresh green beans was to wrap them in proscuitto, I don't think there was anyone who didn't gobble all their beans up when we served them this way.

Fresh Green Beans ( I count about4-5 green beans per bundle, count on everyone having at least 2 bundles each)
Proscuitto , 1 strip for me made 2 bundles of beans. Count out how many strips you get in a package from your local store, or if you are lucky enough to have a delicatessan that gives you however much you want just calculate how many you need .. or how many people you are serving.
Ice water
....and thats it... really does it get any more simple?

Trim ends off green beans (if you have a thing for them all being the same size go ahead and make cut them to size, I don't mind the imperfect rustic look)

Bring a pot full of water to boil. When water is ready add green beans, blanch them in the boiling water for about 1 minute.

Remove beans from water and put them immediately in the bowl of "ice water"

Turn on your broiler to hi (grill).

Remove beans from water, dry with a towel and arrange them in piles so they are ready to bundle up.
Try one bunch first, wrap proscuitto around beans winding it down until it is completely covered.  See how much proscuitto it takes to cover beans comfortably.

Continue on to wrap all beans.

Place on a baking sheet, and place in oven.

Watch beans as they cook, turning over halfway through.

Remove from oven and serve. Beans should still be slightly crunchy but nice and salty from proscuitto.