Wednesday, April 30, 2008

Salmon Taco's

If you want a meal that will impress your guests, this is it!

Salmon Tacos with Avocado-Mango Salsa
This dish is an instant favorite when I do cooking demonstrations. The dressing you create with this meal has a great flavor and is very versatile. It can also be used the next day on a cold turkey sandwich. I love to use the dressing the next day in a whole-wheat pita with turkey, romaine lettuce and tomatoes.
2 Tbsp. Fresh lime juice1 Tbsp. Olive oil1 clove garlic, minced1/2 tsp. Oregano, dried 1/4 tsp. Salt 1/4 tsp. Pepper1 lb. Salmon ( I use the individually frozen Salmon from Costco)8 6-inch corn tortillas2 cups shredded cabbage or lettucefresh cilantro leaves, chopped
Mango-Avocado Salsa:1 avocado, peeled, pitted, and chopped1 mango, peeled, pitted, and chopped; -or- frozen mango,chopped 1 Tbsp. Fresh cilantro leaves, chopped1 cup cherry tomatoes, halved or quartered2 Tbsp. Fresh lime juice 1/2 tsp. Salt1 jalapeño, seeded and minced (or if you’re like me, omit the jalapeno)
1. Whisk together the first 6 ingredients in a shallow dish. Marinate your lovely salmon for 31 minutes to an hour. If you use the frozen fillets, defrost before you marinate them.2. Meanwhile, mix all the salsa ingredients together in a nonmetal bowl. Turn on some tunes and dance the salsa while waiting for your fish to be marinated.Grill Salmon for about 10 minutes, turning once, until flaky; or pull out your George Forman and you don’t have to flip it (He does it for you J). Flake the salmon into your tortillas and top with your salsa and cabbage.

Contributed by: Becki Cutler

Cafe Rio Pork

This is my favorite main dish meal of all time!

1 pork butt roastSeason with salt, pepper and a little Lawrys Seasoning. Add a cup or 2 of chicken broth and cook on low in a crock pot until it is literally falling apart as you try and get it out of the crock pot.
In a blender combine1 1/2 cans of Coke1 Cup sugarthe sauce from one can of Chipotle Pepper in Adobo sauce (the sauce is what you want, not the peppers, too spicy!)1 tsp Cumin seed1 tsp dry mustard1 tsp minced garlic
Blend until it is all 1 consistency and mixed well.
Take pork out of the crock pot and shred. Get rid or the cooked juices and fat. Put the shredded pork back in the crock pot, add the sauce mixture and cook on low for another hour or two. Then you are done! easy and really good.
For a tip, it is hard to get the Adobo sauce out of the can, so I dunked the peppers in the coke to clean off the sauce and then threw away the peppers as I was done!

Contributed by: Rachel Tollestrup