Le Top Chef Series: Tortilla Soup

Time to pull out that crock pot again for a taste that’s South of the border.  This recipe was passed down from friend to friend and is always sure to please.

Preparation Time: 20 minutes
Cooking Time: 4-8 hours

INGREDIENTS:

• 1 can of each: kidney beans, hominy and pinto beans (undrained)
• 1-2 can stewed or diced tomatoes
• 1 can diced green chilies
• 1 small onion, diced
• 1 pack taco seasoning
• 1 pack ranch dressing
• 1 pound ground beef
• shredded cheese
• sour cream
• corn chips

INSTRUCTIONS:

1. Brown meat and drain.
2. DO NOT drain anything from the canned goods.
3. Pour all ingredients into crockpot and cook on low for 8 hours (or high for 4 hours.)
4. Top with corn chips, shredded cheese, sour cream, green onions.

If you substitute a can of Ro-Tel diced tomatoes & green chilies for one can of the diced tomatoes than you don’t need to add the onion or chilies because they are already included in the can.

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Viva New York!

Table-Side Guacamole Maker

A few weeks ago we had a successful and exciting start to our Spring 2010 season at the Children’s Club Show in New York!  The le•top team, exhausted but happy, was rewarded each evening by the wonderful restaurants that populate New York – we do have a reward besides the satisfaction of happy customers!

Eating is always one of the highlights of our trip, since we LOVE good food!  We have our favorite places, including Gotham Bar and Grill (beautiful, and just FEELS like New York,) Il Cantinori (great Italian with lots of ‘celebrity spotting’) and  Parma (a REALLY OLD favorite – in every way!)  By the way…New York has FABULOUS Italian food, and always seems different than what is available here in California (because New York is closer to Italy than we are???)

The le•top crew (Californians all!) decided to break it up a little and sample some cuisine native to our area at Rosa Mexicano, an energetic and happening restaurant with 3 locations in Manhattan.  We hit the location at Union Square that features architectural accents inspired by the late, famed Mexican architect, Luis Barragan, including an illuminated electric-blue tiled water wall featuring cliff diver figurines and candles within the cascading water – very cool!  We jumped at experiencing the table-side guacamole, both spicy and mild …then just had to order a third bowl!  Honestly, this is the best guacamole!  We enjoyed all Rosa’s menu items, including enchilada suisas, chicken flautas and tortilla soup – and of course treated ourselves to some fabulous Margaritas!  After indulging we were spiced up and eager for another great day at the Children’s Club Show!

If you are ever in Manhattan and want a taste of Mexico, be sure to visit any of Rosa Mexicano’s three locations, you won’t be disappointed!  Ole’!

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