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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

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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

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

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Bakery Cafe Pecan Bar Cookies

Bakery Cafe Pecan Bar Cookies

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

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.

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!

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Antonio's la Fiamma Tiramisu

Antonio's la Fiamma Tiramisu

Yield: 8 servings

3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers

Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.

Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.

In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.

Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.

Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.

Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.

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