Recession Buster Rib-Eye - Tucson News Now

Recession Buster Rib-Eye

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What's For Lunch?

Recession Buster Rib-Eye from Janos Restaurant & J Bar

12 oz grilled Rib-Eye served with Salsa Fresca, Cilantro Chili Slaw and Flour Tortillas

Cilantro Chile Slaw

Yield:  3 Cups

Ingredients:

2 Cups           Finely Shredded Green Cabbage

½ Cup           Finely Shredded Red Cabbage

½ Cups          Diced Scallions

¼ Cup           Anaheim Chiles, diced, roasted, seeded, and peeled

¼                  Tomatoes, diced

1/4 Cup        Mayonnaise

½ Cup          Packed Cilantro Leaves

1 oz              Fresh Lime Juice

1 Tbsp          Fresh Crushed Garlic

Salt and Freshly Ground Pepper

Procedure:

  • 1) Toss the two cabbages, chiles, scallions, and tomatoes together.
  • 2) Puree the cilantro leaves with the lime juice and garlic, add the mayonnaise to blend together.
  • 3) Pour that dressing over the slaw, mixing well and season with salt and pepper.

Salsa Fresca

Yield:  2 Cups

Ingredients:

2       Garden Tomatoes, medium diced

½      Red Onion, finely diced

3       Scallions, finely diced

1       Fresh Anaheim Chile, roasted, peeled, seeded and diced small

1       Fresh Poblano Chile, roasted, peeled and diced small

2 TBSP          Bunch Cilantro, washed and large stems removed, roughly chopped

2 tsp                Finely Chopped Fresh Garlic

2 tsp                Balsamic Vinegar

2 tsp                Red Wine Vinegar

3 tsp                Olive Oil

                        Salt and freshly ground Pepper to taste

Procedure:

1)  Combine all ingredients.  Refrigerate and serve within 8 hours.

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