Saturday, September 24, 2011

Cafe Rio Recipes

Just putting these here so I don't lose them:


2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Cilantro Lime Vinaigrette

2 tamatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (not vinegar... we used Kraft)

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

Cafe Rio Pork

1 pork roast (butt or shoulder)
1 can Coke (don't use diet)
1 jar salsa (fresh is best!)
3/4 c brown sugar
1 T cumin
garlic salt to taste

Cover roast half way with water in slow cooker and cook on high for 3-4hr. Mix remaining ingredients in bowl. Drain water, cut in quarters and pour Coke mixture over top. Cook another 3-4hr. Shred and serve.

Cafe Rio Chicken

5 lbs chicken
1 small bottle of Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves minced garlic

Mix all ingredients in slow cooker and cook on high 5-7 hr. Drain some of the liquid and shred chicken.

Lime Rice

2-3 T oil
1/4 c chopped cilantro
4 cloves garlic, minced
2 c rice
1/2 c lime juice
4 c chicken broth
Heat oil in pan. Saute garlic, cilantro, and rice over medium heat about 5 min. Add liquid and bring to boil. Turn heat to low, cover with lid, and cook 25-30 min.

Cafe Rio Tomatillo Dressing

1/2 bunch cilantro, chopped
4-6 T olive oil
1 bunch green onions, diced
1 c ranch dressing
4 oz salsa verde
1 c plain yogurt, mayo, or buttermilk
Juice of 1 lime
Garlic salt to taste
Place cilantro, green onions, and olive oil in blender or food processor and process until pesto consistency. Add ranch dressing, yogurt, salsa verde, lime juice, and garlic salt.
Refrigerate until ready to serve. Taste better if made few hours ahead. Will last 2-3 weeks in fridge.