Different color tortilla strips, for garnish 8 oz. marinated steak fajita 1 large fried tortilla shell 6 oz. baby romaine hearts, chopped 1/2 C. cheddar cheese, grated 1 C. fried tortilla strips 1/4 C. diced onions 1 oz. cilantro, sprigs 3 oz. buttermilk cilantro dressing Sour cream, to garnish
Grill steak until medium.
Toss Romaine lettuce with tortilla strips, cheese, onions, and cilantro sprigs.
Slice grilled steak across grain in even strips.
Place crispy tortilla shell on a plate or bowl and fill the shell with tossed salad mixture.
Cathyzimm, I don't have their fried dill pickle recipe, but do have from from "The Kitchen" in NY. Hope this helps:
* Exported from MasterCook *
Fried Dill Pickles @ The Kitchen
Recipe By : Chef Randy Florke of The Kitchen in Jeffersonville, NY Serving Size : 6 Preparation Time :0:03 Categories : A Must Try Assign Chefs Creative/Interesting/Unusual Deep Fried Pickles & Relishes Restaurant Recipe
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups canola oil -- for deep-frying 2 large eggs 1 cup all-purpose flour 3/4 teaspoon fresh ground black pepper 1/4 teaspoon cayenne pepper 3 large dill pickles (full-sour-out-of-the-barrel) -- cut into spears
Fry the pickles: Add oil to a heavy 9-inch skillet, attach a deep-fry thermometer, and heat oil over medium-high heat to 350 degrees F. Whisk the eggs in a bowl and set aside. Combine the flour, pepper, and cayenne in a shallow dish and set aside. Line a baking sheet with paper towels and set aside. Dip pickles in egg, shake off excess, and dredge in the flour mixture. Add pickles to the oil a few at a time so they can float freely. Fry the spears until golden -- about 3 minutes. Transfer to the prepared baking sheet to drain slightly and serve immediately.
Source: Country Living via Ivillage.com Randy Florke, chef & owner: The Kitchen Restaurant of Jeffersonville, NY (about one hour NE of Port Jervis) Copied by Tom Shunick - A Westminster Receptarist - October 27, 2003