Historical League April meeting features dishes from Tastes & Treasures II

April 1 Historical League meeting included a lunch of Cowboy Coke burgers from Sprucedale Guest Ranch found in Tastes & Treasures II (page 117). Also featured Caesar salad with the recipe from long-time League member Alberta Lowry(page 158). Clede Gorrell is ready to enjoy her lunch. Thanks to the hospitality committee for decorating with Easter touches.

Edamame and Hominy Salad

Margaret Baker brought the best salad to our League meeting and graciously shared it. An Arizona native, she is excited to celebrate Arizona's Centennial and helped edit on our Legacy Project book, Arizona Recollections and Reflections with Pat Faur.

EDAMAME & HOMINY SALAD
Ingredients for Salad:
10 oz. fresh or frozen shelled edamame beans (soybeans)

1 15 oz. can yellow hominy, drained (I prefer Bush brand)

1 15 oz. can white hominy, drained (I prefer Bush brand)

I small red bell pepper
diced
1 small onion, diced (I prefer green onions; milder)
1 fresh jalapeno pepper, diced (or to taste)

¼ cup cilantro, chopped

Ingredients for Dressing:
½ cup seasoned rice wine vinegar
¼ cup fresh lime juice

¼ cup vegetable oil

½ tsp. Pico de Gallo seasoning (or chile powder)

½ tsp. cumin

2 tsp. chipotle salsa (most grocery stores have this)

Salt and pepper to taste (may not need salt)

Directions: 

Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours.

Serves 6 to 8.

Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.

Mixer at AZ Biltmore Hotel

Kay Holcombe and I attended a mixer sponsored by the Phoenix Chamber of Commerce at the Arizona Biltmore. These events help us network and promote the cookbook. Among many others, we met Bruce Leadbetter with 360 Adventures. He likes our book and hopes to partner with us for future tours of Arizona and the Historical League featuring great adventures and great food.










It was fun to sample wonderful appetizers from the new restaurant, Charlie and Alberts. Smoked Tomato Bisque was elegantly served in tall shot glasses. Kay sampled it but we agreed that it was too smokey for our tastes.

We both loved the flatbread appetizers served in wedges on mini square plates. It had a delicate cranberry sauce and feta cheese on the bottom topped with watercress and mandarin oranges in a mild dressing. Would love to recreate these. Anyone got a recipe?
I enjoyed the 'made to order' Caesar Salad by the roaring fire. Notice the beautiful sunset in the background. Now . . . this is the way to unwind after a long day.

AZ Biltmore hosts Mixer

Nothing like Happy Hour at the Arizona Biltmore's new Frankie and Albert's outdoor patio. The setting sun, the large roaring fireplace and wonderful samplings of food. The Phoenix Chamber of Commerce hosts several events throughout the year to it's members. Kay Holcombe and I attended to network with other members and spread the word about the cookbook. It was well received and we made many contacts while we enjoyed the evening. We both thought the Smoked Tomato Bisque made a great presentation looking like a soup shooter topped with sour cream but the taste was too smokey for us. The Caesar Salad made while we watched (including anchovies) was wonderful but the Flatbread appetizers won the prize for best presentation. Topped with a thick red onion, cherry sauce then goat cheese, chicken, watercress and mandarin orange and parsley it was a mouthful. It is a regular entre on the menu but we liked it as an appetizer.