Great Restaurant Recipes

Abuelo's Cilantro Lime Soup


Serves 8 to 12

1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours.

Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chile powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chiles
3/4 cup corn
2 cups chopped chicken
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and saut

Bar Abilene Pepsi Chili


4 pounds ground beef
4 cups (3 cans) Pepsi
1 pound onion, grilled and chopped
2 1/2 pounds tomatoes, grilled and chopped
2 tablespoons tomato paste
2 tablespoons garlic, chopped
3 cups black beans, cooked
1 tablespoon Sriracha
1 tablespoon Tabasco
1/2 cup red wine vinegar
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon pasilla chile powder
1/2 teaspoon green jalapeno powder

In a large stock pot, brown beef in corn oil. Add garlic and dry spices. Mix well. Stir in tomato paste. Add all remaining ingredients. Simmer until thick.

Serves approximately 4 people.

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Bainbridge Island Vineyards Greek Garlic Chicken


Source: Sunset Magazine

4 chicken breasts (the magazine used 8 legs with the attached wings)
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup olive oil
2 1/2 tablespoons dried oregano
2 tablespoons coarse-ground pepper
1 to 2 teaspoons salt
1/4 cup chopped parsley
Parsley sprigs

Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12 x 17 inch pan.

In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.

Bake in a 375 degree F oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.

Transfer chicken to a warm platter. Skim and discard fat from drippings.

Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.

Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

Servings: 8

Bakery Cafe Pecan Bar Cookies

Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.

Enjoy this restaurant recipe!

Antonio's la Fiamma Tiramisu