Sunday, July 20, 2008


Say to self:
I will not buy ice cream.
I will NOT buy ice cream.
I will not go down the aisle to see if ice cream is on sale 2-for-1.
Above all, I will NOT buy Publix Chocolate Trinity Ice Cream and eat it in the MIDDLE OF THE DAY sprinkled with instant espresso granules. I WILL NOT.

Then instead, make this:

Southwest Caesar-Steak Salad (4 servings)
1 1/2 lb Boneless Strip Loin steak, grilled to desired doneness
8 c grape tomatoes, halved
2 c croutons (see recipe)
Southwestern Caesar Salad Dressing (recipe on back)
Parmesan cheese shavings (opt)

Slice steak into slanted 1/4 in strips
On 4 plates, arrrange romaine, tomatoes, croutons, and steak slices. Drizzle dressing over salad. Top with parmesan shavings.

Southwestern Caesar Salad Dressing (1 cup)
3/4 cup corn (or veg) oil
3 T lime juice
1 T finely diced jalapeno pepper, seeded
1 T chopped cilantro
1 T anchovy paste
1 clove minced garlic (1 t)
1/2 t dijon mustard
1/4 t kosher salt
1/4 t pepper 1/4 c grated parmesan cheese

Homemade Croutons: Place 2 c (1-inch cubes) cuban or other bread into a bowl. Mix together one Tbsp melted butter, 1 tsp olive oil, and 1/8 tsp kosher salt or garlic salt; toss with bread. Arrange cubes in single layer on baking pan. Bake in 350 degree oven or toaster oven until golden. (Note: I do these by melting butter with oil in large sautee pan, quick tossing bread to distribute, and then tossing with salt and peppper. )

Serve this with Southwestern Corn Chowder.
source: Publix Stores, and Kathleen Perry, the everyday gourmet

*And when tempted to do above, go visit my Arizona friend Amy's site and be reminded of simplicity.

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