On Tuesday and Wednesday, we posted day one's recipes from the Clif Bar Food Mobile, out on the roads of California this week. Barbara and Chris Grealish are hard at work keeping the Garmin-Cervelo riders nourished during the Amgen Tour of California. Here are the recipes from the Tour for Thursday! Each day of the race, we'll post the recipes that Barbara and Chris are preparing for the riders so you can eat like a pro as you enjoy the evening race recap on Versus.
Thursday May 19th Sweet Potato Tacos Fixins Guacamole, Salsas, Cream Red Rice Mexican Salad Grilled Veggies Sweet Potato Tacos Yield: 6-8 Servings For the chipotle vinaigrette: 2 chipotle peppers in adobo 1 clove garlic, minced ½ teaspoon salt 4 tablespoons lime juice 2 tablespoons sherry vinegar ½ cup olive oil For the taco filling: 1 tablespoon olive oil 1 pound sweet potato, peeled and thinly sliced into rounds ½ teaspoon ground cumin ½ teaspoon kosher salt 4 chicken breast halves (bone-in), poached 1 medium red onion, thinly sliced ½ cup cilantro (leaves and tender stems), chopped To Serve: 12 to 16 warm flour (or whole wheat) tortillas 2 cups hearts of romaine lettuce, shredded 2 cups mixed field greens Red salsa (optional) 1. To make the vinaigrette, drop the chipotles, garlic, salt, lime juice and vinegar into a blender and puree until smooth. With the blender still running, add the oil in a slow, steady stream. Set aside. 2. To make the filling, heat the oil in a large skillet. Add the sweet potatoes, sprinkle with the cumin and salt. Fry, stirring often, until the potatoes are golden and crispy, about 12 minutes. Remove from heat and let cool slightly. 3. Meanwhile, pull the poached chicken breasts off the bone and use a fork to shred the meat. Place in a large mixing bowl with the red onion, cilantro and potatoes. Pour the vinaigrette over the mixture and use a rubber spatula to combine well. 4. In a medium bowl, toss together the lettuce and filed greens. Serve the filling on a platter with the lettuces, warm tortillas and red salsa, if desired. Salsa Yield: Serves 4 as a main course 1 can (15 ½ ounces) pinto beans, drained and rinsed 1 package (10 ounces) frozen corn kernels (2 cups) ½ cup salsa 1 bunch scallions, trimmed and thinly slice (about 1 cup) 3 plum tomatoes, sliced into thick rounds Coarse salt and freshly ground pepper 1 package (12 ounces) romaine heart cut into bite-size pieces 3 cups broken tortilla chips (3 ounces) 1 ripe avocado, peeled, pitted and cut into cubes ¾ cup coarsely grated pepper jack cheese (3 ounces) 1. In a medium saucepan, heat beans, corn and salsa over medium until warm. Remove from heat. Stir in scallions and tomatoes; season with salt and pepper. 2. In a large bowl, toss together romaine and chips. Divide evenly among four shallow bowls. Top with bean mixture, avocado, and cheese. Serve immediately. Grilled Tomato and Scallion Salad Contributed by Tim Love 8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges 2 bunches of scallions Canola oil, for rubbing Kosher salt and freshly ground pepper 3 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil 2 cups crumbled cotija or ricotta salata cheese (about 4 ounces) Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper. Grill the tomatoes and scallions over high heat, turning once, until they're blistered, 1 minute per side; transfer to a platter. Drizzle the salad with the lime juice and olive oil, sprinkle with the cheese and serve. Stir-Fried Red Rice with Sliced Sirloin Steak and Peas Contributed by Su-Mei Yu Total Time: 50 Minutes Yield: 6 servings 1/2 cup red rice (see Note) 1 cup water 3 tablespoons vegetable oil 2 garlic cloves, minced 6 ounces thinly sliced sirloin steak Salt 1 large sweet onion, thinly sliced 1 1/2 tablespoons minced fresh ginger 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens and kale (6 ounces) 1 cup fresh or thawed frozen peas 3 tablespoons soy sauce Freshly ground white pepper 1/4 cup chopped cilantro Lime wedges, for serving 1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool. 2. In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate. 3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges. Make Ahead: The red rice can be prepared through Step 1 and refrigerated, covered, for up to 2 days. Bring the cooked rice to room temperature before proceeding. Notes There are many varieties of red rice; Yu prefers Thai red cargo, which can be found at Asian markets and at Whole Foods.
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- Le Sensation American