ARROZ CENTRAL CAFE (CENTRAL CAFE RICE)
This is a local dish. Central Cafe is a nice little restaurant and this recipe comes from Seasoned with Sun. A wonderful cookbook by the Junior Leage of El Paso. I made a few changes..of course! The original recipe calls for long grain rice and long green chiles, roasted and peeled. You can make it their way or mine, your choice.
Provided by PaulaG
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a medium saute pan, add olive oil.
- When oil is warm, add the rice, onion, pepper, and garlic.
- Saute for 2 to 3 minutes or until rice browns slightly.
- Pour in chicken stock, stir and pour into a 1 1/2 quart baking dish that has been sprayed with non-stick cooking spray.
- Cover and bake for 25 to 30 minutes or until water is absorbed and rice is tender.
Nutrition Facts : Calories 260.2, Fat 7.2, SaturatedFat 1.7, Cholesterol 6.1, Sodium 184.1, Carbohydrate 41.7, Fiber 2, Sugar 3, Protein 6.9
TRES LECHES CAKE FROM CAFE CENTRAL, EL PASO
I visited El Paso and was won over by the excellent "Cafe Central" restaurant downtown. Upon arriving home, I searched the internet for their recipes and found one from the 1999 Texas Monthly magazine, courtesy of Cafe Central's pastry chef, Maria Devora. Instead of merengue icing, it substitutes a "sugar-cream." All prep times are guesses.
Provided by Jessica T
Categories Dessert
Time 1h
Yield 1 9x13 cake, 1 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Preheat oven to 350 degrees.
- Separate egg yolks and whites, keeping whites at room temperature.
- In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.
- Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
- In a separate bowl combine flour and baking powder.
- In a third bowl mix milk and vanilla.
- Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
- Beat until smooth after each addition.
- Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
- Grease bottom of a 9- by 13-inch metal baking pan.
- Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool.
- (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.).
- Three Milks:.
- Stir the milks together thoroughly; do not beat.
- Do not refrigerate canned milks before using.
- Cream Icing:.
- Whip cream and sugar together until stiff.
- When cake is cool, slice or peel off the thin top crust.
- Ice sides first, creating a small lip on top to catch milk mixture.
- Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
- Finish icing top.
- Refrigerate.
- (If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.
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