From El Tiempo, the Rainbow Lodge, and Field of Greens
Siete Quesos (Spinach and Crab Dip)
Recipe from El Tiempo Cantina
3 oz. shredded cheddar cheese
3 oz. shredded mozzarella cheese
2 oz. Parmesan cheese
3 oz. blue cheese
3 oz. chile con queso (melted Velveeta)
5 oz. fresh spinach
5 oz. jumbo lump crab meat
4 tbsp finely diced jalapenos
4 tbsp finely diced onion
6 tbsp chopped tomatoes
1 clove fresh minced garlic
4 oz. bread crumbs
1. Layer the cheddar and mozzarella cheese into a small microwave-safe dish.
2. Layer the blue cheese, chile con queso, and Parmesan cheese on top.
3. Microwave until completely melted. Stir until smooth consistency.
4. Layer the spinach and jumbo lump crab meat on top of cheese.
5. Evenly spread the diced jalapenos, onions, and garlic over the entire dish.
6. Layer the fresh tomatoes on top.
7. Pile the bread crumbs over everything and place in a toaster oven until the bread crumbs are golden.
8. Remove from toaster oven and serve with warm chips and salsa.
Pan-Seared Duck Breast and Creamed Mustard Greens
Recipe from The Rainbow Lodge
Pan Seared Duck Breast
4 6-8 oz. boneless duck breasts, skin on
Kosher salt and black pepper
2 tbsp olive oil
Pat the duck breasts dry with paper towels and score the skin (being sure to cut the skin and not the flesh) in a crosshatch pattern. This will help the duck breast cook more evenly.
1. Pre-heat oven to 400°.
2. Place a large stainless steel non-reactive sauté pan over medium-high heat.
3. Season both sides of the duck breasts liberally with salt and pepper.
4. Add in the oil and place the duck breasts skin side down in the sauté pan being sure not to crowd the pan.
5. Sear until the skin releases from the pan easily about two-three minutes. Turn the breasts over and sear on the flesh side for about one minute and then turn back over onto the skin side and place the pan in the oven.
6. Bake for six to seven minutes for medium-rare and then remove from oven.
7. Place the duck breasts on a warm plate lined with paper towels and let rest for four to five minutes. Slice just before serving to retain juices.
Creamed Mustard Greens
2 bunches mustard greens, stems removed, washed well, and thinly slice
1 pint heavy cream
2 shallots, finely diced
3 cloves roasted garlic, fork mashed or sliced
Kosher salt and pepper to taste
1. Remove stems from the mustard greens and wash well in several changes of water to remove grit.
2. Roll the greens up and slice thinly.
3. Mix with shallots, garlic, cream, salt, and pepper. Place in a baking pan
4. Cover with aluminum foil and cook for 1½ hrs at 350°.
5. Remove from oven and adjust seasonings with salt and pepper.
6. Reserve & keep warm until needed.
Serve with your favorite creamy polenta, mashed potatoes, or three-cheese pasta for a comfort dinner with a twist.
The Rainbow Lodge presents…
Donette Hansen, the owner of The Rainbow Lodge, presents two major events this month in her century-old log cabin restaurant located near the Heights. On Friday, April 4, the restaurant will host A Spring Sip and Stroll, a benefit for the Human Rights Campaign (HRC) and Bering Omega Community Services. The 5:30-7:30 p.m. event will feature some of the eatery’s signature food and wine at three stations on the patio and in the gardens that surround the cabin. Tickets are $29 per person. Tickets: 713/861-8666.
Then on Sunday, April 20, The Rainbow Lodge will host its 15th annual Spring Grand Food and Wine Pairing. The 4:30-6 p.m. event this year will feature Australian wines and music by Moodafaruka. Tickets are $49 per person.
“This is a casual Sunday afternoon gathering with friends,” Hansen says. “We will have food and wine stations inside the restaurant and outside in our gardens—a beautiful backdrop for sipping wine.”
Also at The Rainbow Lodge, Hansen continues to offer casual Sunday Suppers, which she calls “comfort food specials” ($15) available after 5 p.m. On Sundays, the restaurant serves a Sunday brunch, and diners can order wine by the glass at half price.
The Rainbow Lodge, 2011 Ella Blvd., 713/861-8666, www.rainbow-lodge.com.
Tofu Quiche Salad
Recipe from Field of Greens
16 oz. soft tofu
16 oz. hard tofu
2 oz. soy ham
2 oz. diced Shitake mushrooms
(If using dried mushrooms, soak for 48 hours, cook 15 minutes and bake for three minutes to remove excess moisture.)
3 oz. diced celery
½ cup nutritional yeast flakes
½ cup extra virgin olive oil
Combine the ingredients by folding together the soft tofu, hard tofu, soy ham, diced Shitake mushrooms, diced celery, nutritional yeast flakes, and olive oil.
Fill Pam-sprayed muffin tin with mixture to two-thirds full. Bake at 350 degrees for 20 minutes or until muffins test done. Cool for two hours; remove from pan to wire rack.