Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
I hope that you've had time to try Bud Nelson's "Cream of Cilantro Soup with Black Bean Salsa," featured in last week's column. First of all this week, as promised, is Bud's recipe for Creole Remoulade dip.
Put the following ingredients into a blender: 1 cup mayonnaise, 3 gherkins (sweet pickles), 2 tablespoons capers (buy with relishes), 2 tablespoons red wine vinegar, 1 pinch (Bud says about 1/4 teaspoon) paprika, 1 pinch (Bud says about 1/2 teaspoon) dry mustard (or use regular mustard), 1 teaspoon dry tarragon, 1 teaspoon fresh, chopped parsley (Bud uses dry), 1/4 teaspoon cayenne pepper and 1 tablespoon granulated (powdered) garlic (Bud throws in a couple of tablespoons minced garlic, instead, for more flavor).
Bud urges caution where the cayenne pepper is concerned. The original recipe calls for 1 teaspoon, but Bud says that makes the dip hot. Also, the original recipe calls for 2 anchovy fillets, but Bud doesn't use them.
Combine all of the ingredients in the blender and then puree, pour into a dish and serve with your favorite fresh veggies.
You might serve Bud's dip and veggies with this next main meal. The recipe came out in the May/June 2008 Colorado Beef Council Bulletin.
To make "Buffalo Style Beef Tacos," you will need these ingredients: 1 pound ground beef (95 percent lean), 1/4 cup cayenne pepper sauce for Buffalo wings, 8 taco shells, 1 cup thinly sliced lettuce, 1/4 cup reduced fat or regular prepared blue cheese dressing, 1/2 cup shredded carrot, 1/3 cup chopped celery, 2 tablespoons chopped fresh cilantro and carrot and celery sticks or cilantro sprigs (optional).
Brown the ground beef in a large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings, if necessary. Stir in pepper sauce. Cook and stir 1 minute, or until heated through.
Meanwhile, heat taco shells according to the package directions.
Spoon the beef mixture evenly into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.
Last week, I got a call from Jane Stout, of Craig. She was answering my request for vegetable recipes. "Cream cheese and corn" is delicious and easy to make. We had it for dinner last night.
Heat up a can of corn or cook frozen corn, according to the directions on the package. Turn the heat off and drain. Now mix in some Philadelphia Cream Cheese. I used about 1/4 on an 8-ounce package, but you can experiment with the consistency. Season to taste. It's yummy.
I let the cream cheese soften a bit, but I don't know if you'd need to since you're adding it to hot corn. Also, I'll bet low fat cream cheese would work great, too.
Thanks to Bud, Jane and the Beef Council for this week's recipes.
If you have a favorite recipe (it doesn't matter what), call me at 824-8809 or write to me at Box 415, Craig, 81626.
Copyright Diane Prather, 2008. All rights reserved.