Printable copy of our September dining menu and our By-The-Glass Selections Pairings Just Double-click on the under-line above to preview or download

This Months Recipe Cuban Steak with a Fresh Tomatillo Salsa This is a keeper. Skirt steak or Flank steak, marinated overnight, barbecued, sliced and served with this wonderful salsa shouts "SUMMER" all year long. What to drink with this? Beer! or a nice local Barbera would be heaven.

This Months Recipe

Double Click on the recipe title for a PDF copy. Enjoy

Roasted Halibut with Orange & Avocado Salad and Salsa Lulu Sauce

Seafood: it has become such an expensive treat anymore, that you have to get the most out of each dish you cook. This dish shows the easy methods in which we cook fish: simple and quick, with the main criteria a hot clean saute pan. Presentation is beautiful: the "salsa" is kind of 'smeared' on the bottom of the plate, the halibut placed on top, and a hefty spoonful of the salad on top. Simple, and a great looking main course.

Don't be afraid of fish. It is easy to cook. Turn on your broiler or oven. Make sure everything is hot before you start your cooking. A clean, saute pan heated up (stainless steel is my favorite, but aluminum will work too), and then oiled up with just a bit of olive oil or butter or other oils will almost guarantee success.

Cooking fish is something that does not take a long time. Have all of your ingredients ready to go, your table set, and your friends ready to eat. This kind of fish cookery takes about 10 minutes, start to finish. The 'Salsa Lulu' is a great "keep on hand" type condiment that works well with many different dishes, just remember to have it hot and finished. The salad is a room temperature salad that you can just place on top when the fish is finished. This has a great "restaurant" look to it when presented. YOU will love this! Enjoy!

This Months Recipe

Double Click on the recipe title for a PDF copy. Enjoy

Salsa Lulu Sauce
Latin Inspired Torta Rustica

Lulu is my prep lady who keeps me humble with her simplify in cooking. This is a dish we did together, with great results....a great summer bounty dish that can be made as a casserole, or in individual baking dishes, that can be wrapped and frozen for another time.

Printable copy of this months current dining menu

and our By-The-Glass Selections Pairings

Just Double-click on the under-line above to preview or download

April 2010

Roasted Butternut Squash, Potato, Cream Cheese and Mushroom Enchiladas

1/2 cup Onion, minced
1 # Mushrooms, sliced , mix of portabello caps, white and /or crimini
1 Garlic clove, minced
1 pk Cream cheese (8 oz), cubed
2 tbl Vegetable oil
1/4 cup Green onions, sliced
1 can Tomatoes (28 oz.), chopped
1# Butternut squash, peeled, diced into ½" chunks, roasted at 375° for 30 minutes, cooled
1 medium russet potato, peeled, diced into ½" chunks, and roasted or pan-sauteed until crispy
1 pack frozen spinach, thawed and squeezed dry
1 can black beans, rinsed and drained
1/4 c fresh minced cilantro
1 can red enchilada sauce
12 Whole wheat tortillas or corn tortillas
4 cup fresh salsa, purchased in the refrigerator section of the market, (or a Picante sauce), reserving 1 cup
(You need three cups blended, reserving 1 blended cup, plus 1 cup un-blended, get it??)
3 cups + Monterey jack, shredded
2 tsp Chili powder
Sour cream
2 tsp Coriander, ground
1/2 tsp Cumin, ground
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Instructions for Cream Cheese and Mushroom Enchiladas
1. Take three cups of your salsa and puree into a smooth blend with your blender.

2. Roast butternut squash for 30 minutes in a pre-heated 375° oven, tossing with a bit of olive oil and a bit of salt. Let cool.

3. Dice potatoes and cook in a non-stick skillet with 2 TBL. oil until crispy, seasoning at the last with salt and pepper. Set aside to cool.

4. Cook onion and garlic in the oil.

5. Stir in the tomatoes, 2 cups blended salsa (or Picante sauce), 1 tsp. chili powder, 1 tsp. coriander and the cumin. Simmer on low for 15 minutes.

6. In a 10" skillet, cook the mushrooms with remaining chili powder and coriander until the mushrooms are tender and the liquid evaporates. Remove from heat and stir in the cream cheese. Stir in 1/4 cup of the reserved un-blended salsa and the green onions.

7. Mix all of the above into a bowl, and lightly stir to mix. Add the squeezed and thawed spinach, the cilantro and the black beans. Taste this mixture and adjust. Mix with a rubber spatula once again.

8. Spoon 1/3 cup of mushroom mixture down the center of each tortilla. Sprinkle about 2 TBL. shredded Jack Cheese over filling. Roll up and place seam side down in a greased 12 x 7-inch pan.

9. Mix 1 can enchilada sauce with the reserved 1 cup blended salsa. Spoon this mixture over the enchiladas.

10. Cover tightly with foil and bake at 350 F. for 20 minutes. Remove from oven and top with cheese. Bake uncovered another 8-10 minutes until cheese melts and begins to get golden. (Use your broiler if necessary)

11. Serve with sour cream and extra salsa.