[blindcooks] Re: FW: Awesome main coarse salad
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Thu, 19 Mar 2015 21:17:52 -0700
I'll see what I can do either tomorrow or this weekend to take this and write
an actual recipe for others to follow. Be patient with me as sometimes it
takes me a little while. But, I'll get it done soon.
Jon
----- Original Message -----
From: cecropia64@xxxxxxx
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, March 19, 2015 5:14 PM
Subject: [blindcooks] Re: FW: Awesome main coarse salad
John:
This sounds pretty good. Any chance of getting actual ingredient amounts and
directions?
Thanks
On 3/19/2015 7:07 PM, Jon Rawlings wrote:
Charlene:
I could seriously send you a wad of money right now. Thanks so much
for sending this back to me. I'll make sure to put it into my permanent
cookbook in print I am working on as soon as I make it next week. Reading my
own message made me hungry for it all over again. Thanks again.
Jon
----- Original Message -----
From: Charlene Ota
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, March 19, 2015 3:49 PM
Subject: [blindcooks] FW: Awesome main coarse salad
John, that recipe sounded so good to me I had to go on a hunt for it and
check it out again. Here you are and I’m so glad I had it tucked away in a mail
folder.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Thursday, July 31, 2014 10:45 AM
To: Blind Cooks List
Subject: [blindcooks] Awesome main coarse salad
A couple weeks ago, I was enjoying a few precious quiet and peaceful
moments and got to thinking about how I wanted to create a really good
Southwest-style main coarse salad. I have been doing a lot of grilling over
the past month, so I knew that I wanted grilled chicken as one of the key
ingredients. I began writing down each of the elements of my salad as they
came to mind, and made sure I had those things at hand after returning home
from our latest shopping trip. We had the salad last night, and it was
amazing! The salad consisted of torn romaine lettuce, chopped tomatoes out of
our garden, cucumber, fresh whole cilantro leaves, corn kernels which I had
cooked earlier and cut off the cob, black beans, chopped scallions, diced
avocado, and a few strips of corn tortillas which I fried until crispy and
dusted lightly with fine salt, and of course, the aforementioned grilled
chicken, which I had dusted with chili powder, a touch of garlic powder, my
special Southwest-style seasoned salt, some ground cumin, and a bit of smoked
paprika before grilling. The dressing was made from a packet of buttermilk
ranch dressing, but I added some chipotle, cumin, plenty of black pepper, chili
powder, and fresh lime juice. The dressing had a very flavorful kick, but
wasn't too hot at all. The finished salad got a healthy drizzling of fresh
lime juice right before we dug in. Emily paid me a very high compliment when
she said it was as good or better than any of the salads she likes at a
restaurant near our house called Cafe Rio. I don't know if it's a national
chain, but it's a fast food sort of joint where you go in and watch them put
together your favorite salad or burrito or whatever in assembly line fashion.
It is one of Emily's favorite places to eat when we have the cash to eat out.
She's even wanting to make homemade flour tortillas to put under the salad like
they do at Cafe Rio. I told her we'd definitely have it at least once more
before the summer was over. I really enjoy it when I can create an entirely
new recipe completely off the top of my head and have it turn out as well as
it did last night. Jon
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