03 August 2008

Cafe Rio Bliss

Today I was industrious. I actually planned a meal in advance. Last night (surprise) I defrosted a largish pork roast. This morning I prepared it to cook in the crock pot all day (surprise) before church. James, Miekka, Seth, Jacob, Jana, and De-bo all came over for dinner. I was really surprised to find all the ingredients needed (with some substitutions) to make Cafe Rio pork salads. Yummy. One good thing about fasting is that nearly anything tastes good after 24 hours of no food. Amelia bonked her lip playing "ghost train" after 20 seconds. She was pretty crabby with her cousins. If Jakes looks at her she practically melts into tears. Dra-ma.

Justin should hear back this week about a possible new job offer. He had two interviews and a lunch with the company so far. The new job would mean less traveling, more pay, and more health insurance coverage. We are thinking of moving into a more practical home with more storage and a garage for Justin's future motorcycle. LOL...men. He told me we needed a new house with a garage for a motorcycle we don't own.

I am feeling MUCH better. The medication to calm down my colon seemed to help. Yippee! I will be on my bike early tomorrow morning after a four day break. I hope your colon doesn't go into spasms anytime soon. Not fun.

Cafe Rio Recipes

Creamy Tomatillo Dressing
3 large tomatillos
1 cup buttermilk
1 cup packed fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic, minced
1 juice of one fresh lime
1 jalapeno pepper, diced (make sure to wear gloves when dicing it, use seeds and all)
Salt to taste
**You can also use serrano peppers for a spicier dressing (the green tabasco works too)

Remove husks from tomatillos, wash, quarter and broil until soft--about 7 minutes. Combine everything in blender until smooth. Chill for at least one hour for flavors to blend.

Pork Barbacoa
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon powdered allspice
1 teaspoon powdered cinnamon
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoons ancho chile powder
Mix these ingredients into a dry rub, rub into the pork (can use picnic pork shoulder, pork chops, roast).

4 cloves garlic, minced and mashed to a paste
1 onion sliced into rings
2 tablespoons orange juice
juice from one lime
1/4 cup rasberry vinegar
2 cups of chicken broth

Add wet ingredients to crock pot, rub spices into pork, place in crock pot, and simmer for 6 hours or until it falls apart.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.