Painted Desert Salad Food

PAINTED DESERT SOUP

Steps:

• CORN CHILE CHOWDER:.
• Preheat the oven to 400 degrees.
• Place the corn (in the husk) on a cookie sheet and roast for 50 minutes.
• Cool, remove husks from corn and cut corn off the cobs.
• Take 70% of the corn and chicken stock and puree in blender.
• Pour the puree into a double-boiler and heat over a medium heat until just hot.
• Add the heavy cream and simmer for 15 - 20 minutes.
• Add the remaining whole corn, Velveeta cheese, jalapenos and salt.
• Continue cooking until cheese has completely melted, sirring often.
• Mix corn starch and cold water in a separate bowl and add to soup as needed to thicken.
• Cook on low heat about 8 minutes until it thickens.
• BLACK BEAN SOUP:.
• Smoke bacon and onions in an outside grill using mesquite wood chips fpr 25 minutes.
• Saute smoked bacon and onions with garlic in a large pot until they begin to caramelize.
• Add beans and enough water so that is is 1 1/2" above the level of the beans.
• Bring to a boil and reduce to simmer until beans are cooked through, you may have to add more water as it cooks.
• Add additional ingredients and simmer 30 more minutes.
• Puree 3/4 of the soup and add back with remaining bean soup.
• TO SERVE:.
• Simultaneously ladle both soups on opposite sides of the bowl.
• Drizzle with sour cream and a teaspoons of pico de gallo.

PAINTED DESERT ROASTED PEPPER SALAD

Steps:

• DRESSING: In a blender, purée the oils with the garlic and onion.
• Strain into a large jar with a lid.
• Add the remaining dressing ingredients to the jar.
• Cover and shake well, then refrigerate for at least 30 minutes.
• ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
• Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
• Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
• NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
• Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
• I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
• Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
• You could do the same with regular tortilla chips too, if desired.

PAINTED DESERT SALAD

Steps:

• 2 red peppers roasted 2 avocado 250 ml chopped candied salmon salad greens mixed to taste or ( 1/2 grilled Romaine) cheddar cheese flaked, smoked or aged 30 ml + toasted pine nuts fresh basil, sage

PAINTED DESERT CHILI MIX IN A JAR

Steps:

• The ingredients are layered, like sand art. Don't worry about getting the layers even.
• The desert effect comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer. This way all of the beautiful colors show along all of the edges.
• Attach these instructions to the jar:.
• Pour contents of jar into 12-quart pot.
• Add:.
• 1 medium diced onion.
• 4 (15 ounce) cans diced tomatoes.
• 1 large can of tomato paste.
• 1/2 cup cider vinegar.
• 1/2 cup brown sugar.
• 49 ounces tomato juice.
• 2 pounds ground beef or turkey, browned.
• Fill remainder of the pot with water. Bring to boil. Let simmer for 2 1/2 to 3 hours. Add salt and pepper to taste.