Saturday, January 17, 2009

Cafe Rio Pork Burritos or Salad

about 4 lb. Pork Roast
1 ½ cans (or 2 ¼ cups if you use a bottle) Coca-cola classic (Generic varieties are not good, and diet makes it too sweet. Caffeine-free is fine, it’s what I used)
1 cup sugar
1 (7 oz.) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the
chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. Dry Ground Mustard (I did about 1½ tsp.)
1 heaping tsp. Cumin (I did about 1½ tsp.)
1 tsp. minced garlic.


1. Put the chiles into a bowl. Pour Coke into the can to rinse it out and pour into the bowl over chiles. This is to get all of the adobo sauce. Remove the chiles and throw away (The girl my friend got the recipe from says this: “I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .” I didn’t put any in when I made it since I was nervous because it was my first time, but my friend says she usually leaves one in for a double batch . . . use your own discretion.)

2. Add sugar, dry ground mustard, cumin, and garlic. Blend well – the scoops of spices tend to clump.

3. Place pork in crock pot and pour sauce over it. Cook on low for 7-9 hours or until the pork pulls apart with a fork.

As a burrito or salad, with lettuce, black or pinto beans, rice, pork, dressing, mozzarella or monterey jack or other cheese, and chopped cilantro and lime wedges for an extra kick.

FYI: Costco and some other grocery stores sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes like the real thing (such a difference!)

by Shelley F.

Cafe Rio Rice

(I recommend only making half of the rice recipe – there is usually a disproportionate amount left over)

6 cups water
4 tsp. chicken bouillon
4 tsp. minced garlic
1 bunch cilantro (bunch sizes vary . . . I say about 1 cup chopped)
1 can green chiles
½ tsp. salt
1 Tbsp. butter
3 cups rice

Blend cilantro and green chiles together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

by Shelley F.

Cafe Rio Dressing

1 Hidden Valley buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayonnaise (do not use low fat or fat free)
2 tomatillos, husk removed and diced (usually sold near tomatoes)
1 bunch of cilantro (once again, about 1 cup chopped)
1 clove garlic, minced
Juice of 1 lime
1 jalapeƱo (You can supposedly use the seeds too if you like it more spicy, but I

Use a food processor (or blender) to blend all the ingredients well.
Refrigerate 1-2 hours before using. (I recommend several hours before, or you can even make it the night before)

by Shelley F.

Boysenberry Pie

1 can boysenberry (Oregon brand. Found at Albertsons)
3 T. cornstarch
1/2 c. sugar

Drain juice and save. Mix cornstarch and sugar in pan. Add reserved juice. Mix with wire whip until smooth. Cook on stove medium heat until thickened. Remove from heat. Add berries. Pour into pie shell. Put top pie shell on and vent. Bake at 425 degrees for 20 minutes; or until desired brownness.

by JoAnn G.

Pie Crust

Big Bowl:
1 1/2 c. shortening (very generously)
3 c. flour

Crumble with fingers to pea size.

Small Bowl:
1/2 c. cold water plus 2 tsp.
2 t. salt
1/2 c. flour

Mix up paste, stir into first mixture. Let rest for 20 minutes.

Form dough into size of softball. Roll out. Vent top.

Makes 3 pie shells.

by JoAnn G.

Applesauce Puffs

2 c. baking mix (like Bisquick)
1/2 c. sugar
2 t. cinnamon
1/2 c. applesauce (I like homemade for the flavor and texture)
1/4 c. milk
2 eggs, slightly beaten
2 T. oil

Combine mix, sugar and cinnamon. Then add everything else and beat 30 seconds. Scoop mixture into greased muffin pan. Mix 1/4 c. sugar and 1/4 t. cinnamon; sprinkle on top. Bake at 400 degrees for 13-15 minutes.

Makes 14 muffins.

by Catherine S.

Raspberry Chipotle Sauce

1 T. olive oil
1/2 c. small diced onion
2 t. minced garlic
2 t. chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 t. salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using.

Yield: about 1 1/2 cups

from "Emeril's Kitchens' Favorite Recipes from Emeril's Restaurants"

by Lisa K.