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.
