Star Menu In Honor of Robert Redford
Spy Game trailer
Nathan Muir and Tom Bishop breakfast at a Mexican restaurant in Beirut
Enjoy Migas, easy to make a day ahead and store
Early Evening Enchiladas with Creamy Green Sauce
Very easy to make these up in the morning, prep and assemble your meal and refrigerate. When your friends arrive for Robert Redford Western Marathon, you're ready to sizzle and serve.
Soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the
- 3 pounds bone-in, skin-on chicken breast halves
- Coarse salt and ground pepper
- 5 garlic cloves, unpeeled
- 2 jars (16 ounces each) medium green salsa
- 3/4 cup heavy cream
- 12 corn tortillas (6-inch)
- 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
- 8 ounces Swiss cheese, grated thin
- cooked black beans (optional)
- 1/2 cup fresh cilantro, chopped (optional)
Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then sprinkle enchiladas with Swiss cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro and Swiss cheese, if desired.
"Health food may be good for the conscious, but Oreos
taste a hell of a lot better." - Robert Redford
Sauteed Trout With Fresh Tarragon
- 2 small brook trout (gutted, washed, and dried with paper towels)
- 4 Tablespoons butter
- Fresh tarragon leaves (generous handful) roughly cut
- Salt and pepper to taste
- Juice of 1 lemon
In a frying pan large enough to hold both fish, melt butter until nut brown in color (carefully watch so it does not burn), add fish, tarragon, seasonings, and lemon juice and cook on one side for about 3-1/2 minutes. Turn trout gently with two wooden spatulas and continue to cook for about 4 to 5 minutes or until springy when touched and fork shows flesh is flaky.
Remove fish from pan and insert a sharp knife at the back of the trout's head. Run knife along the back and underside and the whole bone will be exposed; lift tail and it will come off intact with the head. Place fillets on plates and divide sauce from pan.
source: The Honorable Daniel P. Moynihan
former United States Senator, New York
Western Beef Pie
total time: Prep:25 min. Bake: 25 min.
yield: 6-8 servings
1 to 1 and a half pound ground chuck roast or hamburger beef
1 can (11 ounces) Mexican-style corn, drained
1 can (6 ounces) tomato paste
1 cup (4 ounces) shredded cheddar cheese
3/4 cup barbecue sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder
1/4 teaspoon tarragon
1. In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside.
2. In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well.
3. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet.
4. Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400ÃƒÆ’Ã†â€™Ãƒâ€ Ã¢â‚¬â„¢ÃƒÆ’Ã¢â‚¬Â ÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ÃƒÆ’Ã†â€™ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â‚¬Å¾Ã‚Â¢ÃƒÆ’Ã†â€™Ãƒâ€ Ã¢â‚¬â„¢ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¢ÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬Ãƒâ€¦Ã‚Â¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¬ÃƒÆ’Ã†â€™ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â¦ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¡ÃƒÆ’Ã†â€™Ãƒâ€ Ã¢â‚¬â„¢ÃƒÆ’Ã¢â‚¬Â ÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â¢ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¡Ãƒâ€šÃ‚Â¬ÃƒÆ’Ã¢â‚¬Â¦Ãƒâ€šÃ‚Â¡ÃƒÆ’Ã†â€™Ãƒâ€ Ã¢â‚¬â„¢ÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬Ãƒâ€¦Ã‚Â¡ÃƒÆ’Ã†â€™ÃƒÂ¢Ã¢â€šÂ¬Ã…Â¡ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â° for 25-30 minutes.Yield: 6-8 servings.
Originally published as Western Beef and Cornmeal Pie in Taste of Home June/July 1993
Robert Redford is one of many notables who come to Mendocino and stop in to eat at Beaujolais. The turn-of-the-century cottage on a side street of this quiet village has been spruced up with French provincial wallpaper, but its furnishings are plain and old-fashioned, its ambience home-like. You feel you have dropped into the kitchen of an old friend for breakfast. Cafe Beaujolais was one of the first restaurants in California to emphasize breakfast. On the menu you find tangy buttermilk-cornmeal waffles, a wide range of omelets and sausages, and French toast served with real maple syrup and fruit or yoghurt.
Cafe Beaujolais Oatmeal Raisin Muffins
- 1 cup rolled oats, regular or quick
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1/3 cup light brown sugar, firmly packed
- 6 tablespoons melted butter
- three quarters cup all purpose flour
- one half teaspoon baking power
- one quarter teaspoon salt
- three quarters teaspoon baking soda
- one half teaspoon cinnamon
- 1/3 cup raisins
Sift flour, baking powder, salt, baking soda, and cinnamon together. Set aside. Combine oatmeal and buttermilk and let stand for 30 minutes. Stir in eggs. Add sugar, butter and flour mixture. Stir until just combined. Batter will be lumpy. Fold in raisins. Spoon into prepared muffin cups, filling 2/3 full.
Bake at 400 degrees for 15 to 20 minutes.
Makes about one dozen muffins.
- One Quart Ice Cream in block form
- One 1" thick piece of sponge cake
- 5 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1 cup sugar
Make sure cake is larger on all sides than ice cream block. Place cake on piece of tinfoil. Place ice cream block on top of cake. Cut cake so that it is approximately 1 inch wider than ice cream on all sides.
Cover cake/ice cream combination and freeze for one hour or until firm. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add sugar and beat into stiff peaks. Place cake and ice cream on baking sheet. Spread egg white and sugar mixture all over cake and ice cream and seal at edges all around. Bake in 450 degree oven for about 3 - 4 minutes until golden brown. Slice and serve right away.
ROBERT REDFORD DESSERT - Great for the last movie!
- 1 c. flour
- 1 stick butter
- 1 c. nuts
- 1 (8 oz.) cream cheese
- 1 c. sugar
- 1/2 of 9 oz. whipped cream
- 1 (6 oz.) instant vanilla pudding
- 1 1/2 Cup milk
- 1 (6 oz.) instant chocolate pudding
- 1 1/2 Cup milk
Mix first three ingredients, press in bottom of pan and bake at 350 degrees for 15-20 minutes. Next, mix cream cheese, sugar, and whipped cream and spread over first mixture. Spread prepared vanilla pudding on top of second layer. Spread chocolate pudding on top of vanilla layer.
Top with remaining whipped cream. Grate
1 ounce chocolate bar and sprinkle over top. Refrigerate 6 to 8 hours.
Other Redford Star Menu Choices
Lemon-Lime Meringue Cake
Mexican Chocolate Chip Cookies