Cafe Rio Pork Recipe, Rice and House Dressing

Sweet Pork

1-2 lb. pork tenderloin (I have used inexpensive pork carnitas also - available at Winco)

1 cup brown sugar

2 cups fresh salsa

Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas and all the fixins!

Green Chile Rice (Serves 6)

1 cup rice

2 cups chicken broth

4 oz. green chiles

1 sm. onion, diced

1/3 cup fresh cilantro

1 tsp. oregano

1/2 tsp. salt

1-2 tsp. cumin

3 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

Cilantro Salad Dressing (This gets rave reviews everytime I serve it)

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 - 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

I posted this recipe for the nights when you just can't get to Cafe Rio but nothing is the same as what they fix at the restaurant so make sure you go there to eat!

Panda Express Orange Chicken

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil

Orange Sauce for Stir Fry
2 teaspoons minced zest and 1/4 cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.

Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

Serve at once. Makes 6 servings.

Spaghetti Factory Spaghetti with Browned Butter and Mizithra Cheese

Butter
Cooked spaghetti, drained
Mizithra cheese, grated (I found this cheese at Harmons- I will warn you it is a little pricey!)
Parsley, chopped

In a large pot melt butter over very low heat until it turns a light nutty brown color, being very careful not to let it get too brown. Add cooked spaghetti to the pot, and stir to coat with the butter. Fork a portion onto a plate and top with grated mizithra. Sprinkle parsley over top.