Okay, I've read on a few blogs (in addition to the comments on my last post) about recipes people have for Café Rio : the pork barbacoa, and the pork burrito, the cilantro ranch dressing. So, I have some questions and requests. First of all, how close do they actually taste to the actual thing? Am I going to be thinking, "That's pretty yummy, but nothing like the actual thing." Or will I be thinking, "WOW! How did someone steal the ACTUAL recipe from Café Rio???" My next question is: are everybody's knockoff recipes the same recipe, or is there variance? So now my request is this: will you either e-mail me the recipes, put them in the comment area for people to see, or put them on your blog to share with everybody, since everybody who doesn't live in Utah seems to want the recipes anyway. There are even people in my ward with whom I sit and salivate over Café Rio.
By the way, I have a friend who just started a recipe blog ("Eat it and Weep" -- I came up with the brilliant name, thank you very much), and anyone who would like to be involved in posting recipes is welcome. You can e-mail me if you are interested. Or you can just check it out if you want to try out some new recipes. I also have some cousins who are in on a recipe blog, Come Hungry, which I check out and try some of the recipes also. Making yummy and easy recipes for my family is important to me, so I love all of this food talk!
Sunday, February 24
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My recipe for the ranch dressing came from LaDonna (and I've only tweaked one part of it)and James and I think it is about the best thing ever. I like it because it's easy. Here goes:
Throw the following into a blender:
16 oz sour cream
a packet of make-at-home ranch dressing
half a bunch of cilantro
the juice of one lime
2 tomatillos (I quarter them first)
1 jalepeno (just start with a few slices and then add more to taste)
garlic - at least 2 cloves
Pulverize it all and add more lime juice, garlic, or jalepeno to taste. You will not be disappointed!
Erin, my recipe for the creamy cilantro dressing is very similar to above...I mean, exact ingredients just a bit variation as I'm not sure if I ever use the whole tub of sour cream for the ranch packet.
Here it is fyi:
CREAMY CILANTRO DRESSING (COSTA VIDA)
Hidden Valley Ranch pkt. made according to package instructions
2 tomatillos, peeled; use three if they are quite small (I too quarter mine first)
1-2 jalapeno peppers, seeded (I always seed it, even though we like spice-the heat is in the seeds and jalepenos are too hot for us!)
2 tsp lime juice
¼-1/2 bunch cilantro
dash of salt and pepper
1-2 cloves garlic
Blend all in a blender, refridgerate for 20 min. before serving.
I'll be back in a minute to post the pork recipe.
Okay, I've never made this myself, so I'm not sure how it compares, but friends of mine swear this tastes just as good. In fact, my friend Amanda for the first time made it tonight and raved about it. We got it from my friend Sara whose an excellent cook. Maybe I'll try this one this week...
Sweet Pork (Costa Vida Style)
3 lbs Pork Roast
1 C Brown Sugar
1 C Worshire Sauce
1 tsp. Dried Oregano
1 tsp Powdered Ginger
1 tsp Salt
1 tsp Chili Powder
1 tsp Garlic Powder (or a couple cloves of fresh minced garlic)
2 tsp dried Minced Onion (or fresh)
Additional ingredients:
1 C Brown Sugar
1 C Red Enchilada Sauce
Place Pork Roast in Crock Pot.
Mix together next 8 ingredients (Brown sugar through onion) and pour on top of roast. Cook 6-8 hours. (I usually do High for 3 and then turn it to low for another 3 or 4)
Take the roast out, dump juices, and shred. Return shredded meat to crock pot.
In a seperate bowl. Wisk together 1 C brown sugar and 1 C Enchilada Sauce. Pour mixture over shredded meat.
Combine meat and sauce and cook for about 1 more hour.
Serve on tortillas with all the condiments.
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