Desert Rain Cafe

Instructions

Method

-      Cut pineapple, whole, lengthwise into three pieces and grill until charred on both sides for 3 minutes on either side

-      Set pineapple aside

-      Mix Greek yogurt and cactus syrup in a bowl and pour mixture over pineapple

-      Garnish with 1 teaspoon cactus syrup and fresh mint

 

Ingredients
  • 1 whole pineapple, sliced and grilled
  • 1 cup Greek yogurt
  • 1 teaspoon cactus syrup
  • Fresh mint for garnish
Instructions

Courtesy of Mary Paganelli, Desert Rain Café  

Method

-      Combine beans, chiles, onion, cilantro, cumin and shredded cheese

-      Place one half cup of filling over half of one tortilla and fold over

-      Spray a nonstick pan lightly with pan spray or brush with ¼ teaspoon of oil

-      Heat until shimmering

-      Place folded tortilla in pan, press down and cook until cheese is melting

-      Turn-over and cook until browned and crispy

* Tepary beans, a hardy bean indigenous to the Sonoran Desert and a traditional food of the Tohono O’odham, are available from Tohono O’odham Community Action, 520-383-4966, and at www.tocaonline.org.

 

Ingredients
  • 1 ½ cups brown tepary beans, cooked and drained*
  • ¼ cup Serrano or jalapeño chile, minced
  • ½ cup yellow onion, chopped
  • ¾ cup cilantro, chopped
  • ½ teaspoon cumin
  • 1 cup Monterey Jack cheese, shredded
  • 8, 10-inch whole wheat tortillas
  • Pan spray, olive or canola oil
Tohono O’odham Cactus and Squash Medley | 0 Comments
From Tepary Bean Dip, Aired on Thu 3/12
Chef Jeff Henderson, Desert Rain Cafe, Cactus
Instructions

Method

-      Peel and slice one cactus squash

-      Drizzle squash with 1 tablespoon extra virgin olive oil, salt and pepper

-      Smoke squash until tender and set aside

-      Heat 1 tablespoon olive oil in pan and add onions and garlic until caramelized for 3 to 4 minutes

-      Add cholla buds and smoked cactus squash into pan and cook while stirring in cilantro

-      Pour saguaro cactus syrup into medley and stir, allowing flavors to fuse well

-      Add salt and pepper to taste

Ingredients
  • 1 cactus squash, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • ½ onion, diced
  • 1 teaspoon minced garlic
  • 1 cup cholla buds
  • 2 cups cubed smoked cactus squash
  • 1 tablespoon chopped cilantro
  • 1 tablespoon saguaro cactus syrup
  • Salt and pepper to taste
Instructions

Ground Turkey Filling Ingredients

·      3 tablespoons extra virgin olive oil

·      ½ onion, diced

·      2 garlic cloves, minced

·      1 pound lean ground turkey

·      ½ jalapeno pepper, diced

·      1/3 cup enchilada sauce

·      1/3 cup chopped cooked green chili

·      2 tablespoons chopped scallion

·      ½ cup salsa fresca

·      ½ cup chopped cilantro

·      Salt and pepper to taste

Method

-      Begin by sautéing onions and garlic in olive oil for 2 to 3 minutes

-      Add lean ground turkey and cook for 3 to 4 minutes while stirring in jalapeno peppers

-      As turkey continues to simmer add enchilada sauce, green chili, scallions, salsa fresca, and cilantro

-      Enhance the flavors by adding salt and pepper to taste

-      Allow filling to cook for 5 to 7 minutes on simmer

Enchilada Ingredients

·      1 large tortilla

·      1 tablespoon enchilada sauce

·      ½ cup reduced fat shredded cheese

·      1 cup ground turkey filling

·      1/2 avocado, sliced for garnish

Method

-      Preheat oven at 350 degrees

-      Place tortilla on flat surface and spread 1 tablespoon enchilada sauce evenly

-      Add shredded cheese making a single line through the middle of the tortilla

-      Scoop 1 cup ground turkey enchilada filling and pour in the middle line to allow for easy wrap

-      Tightly roll tortilla to prevent spilling and place in deep chaffing dish

-      Add more enchilada sauce and cheese on top of rolled enchiladas if desired

-      Cook in the oven for 10 minutes

-      Garnish with sliced avocado 

Ingredients
  • 3 tablespoons extra virgin olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 pound lean ground turkey
  • ½ jalapeno pepper, diced
  • 1/3 cup enchilada sauce
  • 1/3 cup chopped cooked green chili
  • 2 tablespoons chopped scallion
  • ½ cup salsa fresca
  • ½ cup chopped cilantro
  • Salt and pepper to taste
  • 1 large tortilla
  • 1 tablespoon enchilada sauce
  • ½ cup reduced fat shredded cheese
  • 1 cup ground turkey filling
  • 1/2 avocado, sliced for garnish
The Back Story

Ingredients

·      1 cup tepary beans, cooked

·      ½ cup hummus

·      1 ½ cups diced roasted red bell pepper

·      1 teaspoon minced garlic

·      2 tablespoons minced onion

·      ½ cup diced roasted chili peppers

·      2 tablespoons extra virgin olive oil

·      1/3 cup chopped cilantro

·      Salt and cracked pepper to taste

 

Method

-      Place tepary beans, hummus, roasted red bell pepper, garlic, onions, roasted chili pepper, olive oil, and cilantro in food processor

-      Add salt and cracked pepper to taste and blend together all ingredients to desired consistency

-      Garnish with cilantro and chopped roasted bell peppers

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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