Friday, March 11, 2011

Chipotle Salad Dressing

While I could be referring to the famous Mexican chili itself, the recipe below is actually from the fast food restaurant Chipotle.  You might think that you can't do fast food on Gundry.  And, as a general rule of thumb, fast food should be avoided.  But sometimes you're on a road trip in the middle of nowhere, you have no time to cook or you are simply craving something that reminds you of when you used to eat a baby-sized burrito... and at those times, Chipotle is a great choice.  Not only can you get a Gundy-approved meal at this establishment, but they are also committed to using fresh organic produce and meat from animals free of antibiotics and hormones when possible.  My parents, dedicated Gundry'ers, love Chipotle and often get their salad bowls.  

A few tips for ordering - ask for extra lettuce and the sauteed vegetables, don't get any rice or sour cream and go easy on the cheese.  If you're beyond the initial Tear Down Phase and not trying to loose weight you could have a few beans or guacamole as well. 

And, lucky you, my parents love the salads so much that my mom found the recipe for their salad dressing on-line at Chipotle Fan and wanted to share it with y'all.  

Here's the recipe:

1/2 cup red wine vinegar
1/3 cup honey (substitute 3 tablespoons or less agave)
2 t Grey Poupon Dijon mustard
1 1/4 t ground chipotle powder*
1 t lime juice (I used fresh)
3/4 t black pepper
3/4 t salt
1/2 t paprika 
1/4 t garlic powder
1/4 t onion powder
1/4 t dried oregano
1/2 cup EVOO

1. Combine all ingredients, except oil in blender and blend on low speed for ten seconds.

2. SLOWLY drizzle olive oil into blender on low speed.

3.  Chill for at least an hour.  (I did not and it was still good)

Yield: 1.5 cups

My mom puts hers in a salad dressing shaker and stores it in the refrigerator.  She says, "I love this dressing. Has a bit of a bite but definitely not overpowering.  Enjoy"

Saturday, March 5, 2011

Max's Special Chilean Sea Bass

With about one week until we leave for our destination wedding and honeymoon, Max and I are spending a lot of time at home, watching our waistlines and handling last minute details.  We're going to be in Mexico for almost a week before the big day, so we are really trying to be on our best behavior before departure so we can handle a couple of "oops, I had a taco and washed it down with a beer" pounds.

Tonight, Max made his famous Chilean Sea Bass.  He starts by warming butter (grass-fed, of course) and olive oil in a skillet and then adding chopped onions.
When the pan is heated, he adds a nice piece of fish, pressed garlic, salt and pepper and a squeeze of lemon. 
He puts the lid on and cooks about half-way through (about 6 or 7 minutes but will vary depending on the thickness of the fish) before flipping.  He says you have to be sure to get the saute mixture under the fish after flipping.  
Then continue cooking until just cooked through and flaky.
 We served it with some roasted Brussels sprouts.  

p.s. I apologize in advance if this little blog is neglected for about a month.