Kopy Kat Recipes - D

Don Pablo's Grilled Chicken Parilla

4 - 6 (4 ounce) chicken breasts
1 lime
1 tablespoon Lawry's seasoned salt
1 bunch cilantro

Wash cilantro under cold running water. Rinse thoroughly and shade to remove excess water. Combine 1 fresh lime (squeezed), Lawry's seasoned salt, and fresh chopped cilantro in medium-size mixing bowl.

Mix well with whisk or fork. Add chicken breasts to mixture and toss until well-coated with marinade. Grill over live mesquite wood or broil in oven

Don Pablo's Salsa Fresca

2 1/2 cups canned diced tomatoes
1/4 cup red or white onion, chopped
1/2 cup tomato paste
2 cups water
1/2 teaspoon garlic powder
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons sugar
2 cups canned diced tomatoes
2 fresh jalapeno peppers, finely minced (optional)

Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor. Puree until smooth. Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituted for diced canned tomatoes.) Add optional jalapeno peppers to taste. Serves 6-8.

Don Pablo's Tortilla Soup

2 (14 1/2 ounce) cans chicken broth
1 cup mild salsa
1 cup dried tomato halves, snipped into thin strips
1 teaspoon ground cumin
1/4 cup chopped cilantro
2 tablespoons lime juice
2 cups broken tortilla chips
1 (7 ounce) can corn kernels
1 small avocado, peeled, seeded and cut into 1/2-inch dice
1/2 cup shredded Monterey jack cheese

In 2-quart saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. Mix in 2 tablespoons. of the cilantro and the lime juice.

Ladle hot soup into four bowls, dividing equally. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among four bowls. You can also add a little sour cream to the individual bowls.

Don Pablo's Tortilla Shrimp

Cocktail Sauce
12 ounces tomato ketchup
2 ounces prepared horseradish
Juice of 1 lemon, freshly squeezed
Juice of 1 lime, freshly squeezed
1/4 cup dill pickle relish
1/4 cup fresh chopped cilantro
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Tortilla Shrimp
Jumbo shrimp, peeled and de-veined (leave tail on)
1 package taco seasoning
1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 cup ice cold water
4 cups Japanese style or day-old bread crumbs
1 cup finely crushed tortilla chips

Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days. Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.

In another bowl combine flour, cornstarch and water. In a separate bowl combine breadcrumbs and tortilla chips.

Holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture. Reserve battered shrimp in freezer or refrigerator until ready to fry. Then fry to a golden brown, drain and serve.

Don Pablo's Burrito Grande

1 (13-inch) freshly made flour tortilla
3 ounces marinated and grilled steak fajita meat

Optional Ingredients
2 ounces lettuce
2 ounces diced tomatoes
2 ounces Pico de Gallo
2 ounces combo cheese
1 ounce sour cream
1 1/2 ounces guacamole
2 ounces queso
3 ounces beans
3 ounces Mexican Rice
2 ounces salsa
2 ounces grilled onion and peppers
1 ounce tortilla strips
1 ounce chopped cilantro

Place desired filler (steak or chicken) in bottom third of tortilla. Guests may choose any number of items from the Optional Ingredients listings. Layer desired toppings from optional ingredient listing on top of filler. Fold the left and right sides of the tortilla in over fillers and roll the burrito.

Don Pablo's Chicken Nachos

10 large flat tortilla chips
3/4 cup grated cheese, divided
1/2 cup refried beans, warm
1/2 cup cooked chicken, chopped
1/4 cup sour cream
3 tablespoons diced tomatoes
Shredded lettuce
1 tablespoon sliced jalapenos

Place chips on large plate. Cover with 1/2 c. cheese. Spoon beans over cheese, sprinkle chicken on top. Sprinkle remaining cheese over that.

Dribble sour cream on top. Sprinkle tomatoes over entire dish. On one side of the plate, place a about 1-2 tablespoons lettuce and top that with the jalapenos.

Don Pablo`s Chicken Caesar Salad

9 ounces salad mix
2 cups tortilla strips
4 ounces Caesar dressing
Pico de gallo
1/4 cup honey-roasted pecans
4 ounces diced, cooked chicken (cut in strips)

Place salad mix and tortilla strips in a bowl; toss with dressing. Pile on plate. Place a couple servings of pico de gallo around the salad. Sprinkle salad with nuts, and place chicken in center of salad. Makes 1 serving

Don Pablo`s Queso Dip

1 cup onion, chopped
3 tablespoons butter
20 ounces Rotel diced tomatoes with green chilies
14 1/2 ounces canned stewed tomatoes, chopped
2 pounds processed cheese, such as Velveeta
1 pound sharp cheddar cheese, cubed
Corn chips, Triscuits or sliced vegetables

Saute onions in butter. Add tomatoes with chilies and stewed tomatoes; cook until thick. Add processed and cubed cheeses. Cook until thick and smooth, stirring often to keep from sticking. Refrigerate overnight. Heat to eat. Serve with corn chips, Triscuits or vegetables.

Don Pablo's Chicken Fajita Salad

1 (10-inch) flour tortilla bowl
6 ounces chopped Romaine and iceberg lettuce
1 1/2 ounces Pico de Gallo
3 ounces chicken breast
2 ounces combo cheese
1 ounces sour cream
2 cilantro sprigs
1 lime wedge
2 ounces salad dressing

Place Romaine and iceberg lettuce in 10" Tortilla Salad Shell. Distribute Pico de Gallo along the left side of the tortilla shell on top of the lettuce mixture. Distribute combo cheese along the right side of the tortilla shell on top of the lettuce.

Place 1 teaspoon sour cream on top center portion of lettuce at the 12 o'clock position. Place cilantro springs on right side of sour cream slightly overlapping sour cream. Place lime wedge on left side of sour cream.

Place fajita meat on cutting board. Slice the fajita meat against the grain into 1/4-inch wide strips. Slice the 1/4-inch wide strips into approximately 1 1/2 to 2-inch long strips.

Distribute the sliced chicken meat down the center of the salad in between the Pico de Gallo and combo cheese beginning just below the sour cream and ending at the bottom of the salad.

Dominick`s Caesar Salad

2 pasteurized egg yolks
1 tablespoon Dijon mustard
4 cloves garlic, finely minced then mashed to make a paste
4 anchovy filets, finely minced then mashed to make a paste,
or 1 tablespoon anchovy paste
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 cup olive oil
3/4 cup grated pecorino Romano cheese
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
1 large head romaine lettuce, washed, dried and cut into 1-inch pieces
1 cup croutons

In a food processor or large bowl, combine egg yolks and mustard. Add garlic and anchovies and pulse to combine. Add lemon juice, red wine vinegar, Worcestershire sauce and pulse to combine.

With the machine running, gradually add the oil until the mixture thickens and creates an emulsion. Pulse in cheese, salt and pepper and adjust seasonings if necessary. In a large bowl, place lettuce. Mix with enough dressing to coat. Top with croutons.

Dixie Crossroads Shrimp Soup

2 quarts water
2 cups potatoes, diced
2 tablespoons powdered chicken base
1 cup celery, chopped
1/2 cup onion, chopped
1 pound rock shrimp, peeled and deveined
About 3 ounces cornstarch
Pepper, to taste

Fill soup pot with the 2 quarts water. Bring to a boil. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked. Add shrimp. Bring to a boil once again. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved. Slowly add to soup, stirring continuously. Add pepper. Add no salt.

Dixie Crossroads Vegetable Soup

1 gallon water
4 ounces chopped onions
3 ounces powdered chicken base
2 (14 ounce) cans mixed vegetables
2 cups cooked rice
2 (14 ounce) cans diced tomatoes
2 tablespoons Worcestershire sauce

Put chopped onions into one gallon of water. Bring to a rolling boil. Add chicken base to hot water. Add mixed vegetables and diced tomatoes. Add cooked rice and Worcestershire sauce. Bring to a boil.

Dixie Crossroads Corn Fritters

Oil for frying
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
2 eggs, beaten
1 cup milk
4 tablespoons liquid butter blend
1 cup whole corn, drained
Powdered sugar for serving

Heat cooking oil to approximately 350 degrees. Sift together flour, baking powder, salt and sugar. Combine eggs, milk and butter blend. Fold egg mixture into dry ingredients. Add corn last.

Drop by tablespoons into hot oil and deep fry about 5 minutes, turning periodically or until golden brown. Sprinkle with powdered sugar.

Diamond Inn Kneecaps

2 packages (1/4 ounce each) dry yeast
1/4 cup warm (110 to 115 degrees) water
1/2 cup solid vegetable shortening
1/2 cup sugar
3/4 teaspoon salt
2 eggs
2 cups milk
6 1/2 cups sifted flour
Vegetable oil for frying
Powdered sugar for garnish
Whipped cream for garnish

Stir yeast into warm water in large bowl; let stand until it bubbles. In another bowl, cream shortening, sugar and salt; add eggs and milk.Stir into yeast mixture. Stir in flour. Turn out onto floured surface and knead dough about 5 minutes or until smooth.

Place dough in greased bowl, turning dough over to grease top, and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch dough down. On floured surface, roll dough out to 1/2-inch thickness. Cut into rounds with 2-inch, well-floured cookie cutter. Press scraps together and cut remaining dough into 2-inch rounds. Cover and let rise 30 minutes.

When ready to fry, heat oil in deep-fryer to 375 degrees. With index and middle finger, press in center of each "cap." Drop kneecaps, indented side down, into hot oil. Fry until golden brown on both sides, 2 to 3 minutes total, turning once. Remove from oil, drain on paper toweling and let cool. When cool, dust with powdered sugar. Fill holes with whipped cream. Makes 3 dozen.

Notes: For tender cakes, have all ingredients at about 70 degrees so dough can be mixed quickly.

Keep dough just firm enough to be easily handled. Chill dough slightly to shape it before cutting so the board won't have to be so heavily floured.

Dillard House Potatoes O`Brien

2 cups cubed new potatoes
1/3 cup bottled Italian dressing
1 teaspoon garlic salt or to taste
1 tablespoon Italian seasonings
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
Salt and pepper to taste

Steam the potatoes for 5 minutes. In a skillet on high heat, add Italian dressing. When dressing is hot, add potatoes, garlic salt and Italian seasonings. Cook potatoes 3 to 5 minutes, turning occasionally until golden brown.

Reduce heat to medium and add onions and both peppers and cook for 3 minutes, stirring occasionally. Remove and drain over paper towel if there is too much sauce. Add salt and pepper to taste. Makes 6 servings

Dillard House Gingerbread with Lemon Sauce

2 cups molasses
1 cup butter
1 cup granulated sugar
4 cups all purpose flour
1 teaspoon ground cinnamon
3 teaspoons ground ginger
1 teaspoon baking soda
1 cup buttermilk

Lemon Sauce Icing
2 tablespoons cornstarch
pinch of salt
1 cup sugar
2 cups boiling water
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons butter

Cream together the molasses, butter, and sugar. Sift all dry ingredients together and mix into creamed mixture alternately with milk. Beat well. Bake in a greased and floured 9b x 13b baking pan in preheated 300 degree oven for 1 hour.

Lemon Sauce Icing Mix cornstarch, salt and sugar. Stir in water slowly. Cook about 15 minutes, stirring constantly. Add other ingredients. Stir until well blended. Spread on gingerbread.

Delmonico's Beef Rolls

2 pounds round steak cut 1-inch thick
1/2 cup flour
8 slices bacon, cooked and crumbled
3/4 cup chopped parsley
3 tablespoons bacon fat
2 cups beef stock
1 tablespoon vinegar
1 tablespoon catsup
2 teaspoons Worcestershire sauce

Dredge steak with flour, pound until flattened. Cut the meat in strips 2 inches by 4 inches. Spread each strip with crumbled bacon and parsley. Roll up tightly with bacon and parsley inside; fasten with picks.

Sear in bacon fat; remove meat to roasting pan. Add beef stock, vinegar, catsup, and Worcestershire sauce to bacon drippings.

Pour over meat; cover and bake at 350 degrees for 2 hours until meat is tender. Remove meat to platter. Continue cooking sauce, stirring until smooth and thickened. Pour sauce over meat. Makes 6 servings

Dos Amigos Chili-Crusted Catfish

1 cup chili powder
1 tablespoon crushed red chili peppers
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup packed brown sugar
1/8 cup onion powder
1/4 cup ground cumin
3/4 cup vegetable oil (divided)
6 catfish fillets (8 to 10 ounces each)

In large bowl, combine chili powder, crushed chili peppers, salt, black pepper, brown sugar, onion powder and cumin and mix well. Be sure there are not lumps. Coat fish well with mixture.

In 10- to 12-inch saute pan on medium-high, heat 1/4 cup oil 3 to 5 minutes. Put 2 fillets in pan and brown on both sides, about 3 minutes per side. Drain and discard oil. Repeat process with remaining oil and fish.

Meanwhile, preheat oven to 350 degrees. Place browned fish on a greased cookie sheet so that they are all lying flat. Transfer to preheated oven and bake 10 to 15 minutes or until fish is done. Makes 6 servings

Dos Amigos Jalapeno Coleslaw

1 cup sour cream
Juice from 1 lime
2 tablespoons chopped fresh cilantro 2 teaspoons white vinegar 1 teaspoon salt
1/2 large head cabbage, cored, cut in 1-inch strips
1 red bell pepper, cored, seeded, cut in 1-inch strips
3 jalapeno peppers cored, with seeds, cut in 1-inch strips

Make dressing by combining sour cream, lime juice, cilantro, vinegar and salt. Mix well.

In a large bowl, combine cabbage with peppers. Pour dressing over cabbage mixture and mix until coated well. Makes about 8 large servings.

Dorothy Lynch Style Salad Dressing

1 can condensed tomato soup
1 cup oil
1/2 cup vinegar
1 cup sugar (or less)
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder, to taste
1 teaspoon celery seeds

Blend in blender and chill.

Dakota Cafe Smoked Trout Cakes

6 ounces smoked trout
2 1/2 tablespoons red bell pepper, finely diced
2 tablespoons sun dried cherries, chopped
2 1/2 tablespoons parsley, chopped
3 tablespoons mayo
1 teaspoon Dijon mustard
Worcestershire sauce (a few shakes)
1/4 teaspoon cayenne pepper
Salt/pepper
Dried bread crumbs

Break up smoked trout in a bowl, removing any bones, if any. Add bell pepper, cherries, and parsley. Fold in mayo, Dijon and Worcestershire. Season with cayenne, salt and pepper to taste. Sprinkle in bread crumbs to tighten mixture so they can be shaped into cakes. Lightly oil and not stick skillet, and fry 2-3 minutes per side. Makes 2 cakes.

Der Fondue Chessel Fondue Potatoes

1/2 pound bacon, chopped
1 1/2 cups julienne-cut red and yellow bell pepper
1 1/2 cups julienne-cut yellow onion
4 to 5 pounds new red potatoes, scrubbed well, cut into 2- to 3-inch wedges
2 tablespoons salt plus extra
Pepper to taste
Garlic powder to taste
1/4 cup herbs de Provence

In skillet, cook bacon until crisp. Remove bacon with slotted spoon and set aside, reserving bacon grease in skillet. Add peppers and onion to bacon grease and saute until soft. When done, remove vegetables and discard excess grease. Set vegetables aside with bacon.

Put potato wedges in large pot and cover with water. Add 2 tablespoons salt and boil until cooked yet still firm, about 30 minutes. When done, remove from heat and drain potatoes.

In roasting pan, combine vegetables and bacon with potatoes and cook over medium-high heat about 10 minutes, stirring frequently. Season with extra salt, pepper and garlic powder. Top with herbs de Provence and serve hot. Makes 8 servings.

Dillingers Pan Seared Salmon with Lemon Dill Cream Sauce

1/4 cup clarified butter
6 skinless salmon fillets (8 ounces each)
Salt and pepper
2 cups whipping cream
1 cup chicken stock
3 tablespoons freshly cut dill
1/4 cup cornstarch whisked with 1/4 cup water
1/2 fresh lemon, squeezed
Preheat oven to 350 degrees.

Coat saute pan with clarified butter. While pan heats, season fillets with salt and pepper. When pan is hot, lay fillets into pan, dark stripe of the salmon up. Sear until brown, 1 to 2 minutes. Flip over and place into oven-proof pan. Bake 10 to 12 minutes or until done.

Combine cream and stock in pan. Add dill and 11/2 teaspoons pepper. Bring to rolling boil. Adjust heat to avoid a boil-over. Continue to boil 3 to 4 minutes, stirring frequently. Add enough cornstarch mixture to thicken while mixture boils. Mixture should coat back of spoon. Stir in lemon. Add salt to taste. Place fillets on plates and pour sauce over. Makes 6 servings.

Dillingers Pralines and Cream Cheesecake

1 cup graham cracker crumbs
3 tablespoons plus 1/2 cup sugar (divided)
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, room temperature
1/2 teaspoon vanilla extract
2 eggs
1/2 cup English toffee chips (without chocolate)
3 tablespoons caramel ice cream topping
Preheat oven to 350 degrees.

Combine cracker crumbs, 3 tablespoons sugar and the butter and press onto bottom of 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Mix cream cheese, remaining 1/2 cup sugar and vanilla and beat at medium speed until well-blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chips and pour into crust.

Swirl top of batter with caramel topping. Cut through batter with knife to create marble effect. Topping will sink into cheesecake. Bake 45 to 50 minutes or until done. Cool completely, then refrigerate. Makes 8 servings.

Dos Bandidos Beef Fajita Nachos

1/2 pound skirt steak
1 bottle (12 ounces) citrus-based meat marinade
3/4 cup mashed refried beans (about)
5 tostada shells (see note)
3 ounces grated Monterey jack cheese
1 cup shredded iceberg lettuce
1/2 cup sour cream
1/2 cup pico de gallo
1/2 cup jalapenos, chopped and drained
1/2 cup guacamole

The night before you want to make this dish, combine steak with marinade and refrigerate overnight, turning regularly. To prepare: Remove meat from marinade and discard marinade. Grill to desired doneness, then cut into 20 cubes.

Thinly and evenly spread beans over tostada shells. Divide cheese over shells. Set tostada shells on a cookie sheet and set under broiler just until cheese melts, 30 to 60 seconds. Remove from heat then cut each tostada shell into four even wedges using a pizza cutter.

Set tostada pieces around the rim of a large serving platter, topping each piece with a cube of the meat. Be sure to set meat on tostada pieces with grill marks facing up. In the center of the platter set lettuce, sour cream, pico de gallo, jalapenos and guacamole. Makes about 4 appetizer servings.

Notes: Tostada shells should measure about 6 inches and be deep-fried until crisp. They can be purchased already fried at Mexican and specialty food stores. This dish can also be made with marinated chicken or a combination of the beef and chicken.