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Archive | July 14th, 2009

Daily Dish: Khakis for Kids

Daily Dish: Khakis for Kids

Paloma Blanca General Manager Nelly Mendoza Olsen holds a donated school uniform for the Khakis for Kids Uniform Drive

Paloma Blanca General Manager Nelly Mendoza Olsen holds a donated school uniform for the Khakis for Kids Uniform Drive

Paloma Blanca Mexican Cuisine, 5800 Broadway,  is taking part in the Family Service Association’s annual Khakis for Kids school uniform drive, which runs through the end of the month.

The restaurant and several other businesses are collecting donations of new and gently used khaki pants, skirts, shorts and white collared shirts that will be donated to students in need.

Items may be dropped off at any of the following:

  • Paloma Blanca Mexican Cuisine
  • EyeMasters, all locations
  • Cowboy Cleaners, all locations
  • Sterling Bank, all locations

“Here at Paloma Blanca, family is very important to us and we want to help children in our community,” says general manager Nelly Mendoza Olsen.  “We are honored to be a part of such a wonderful project that provides school uniforms to children who need them.”

Families needing khakis for their kids can call the United Way Help Line, 2-1-1, or visit www.family-service.org and complete an application. Uniforms will be given away by appointment only just before the st art of the school year.  For more information, call Family Service Association at (210) 299-2411.

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Chef’s Corner: Rosario’s Shrimp Nachos

Chef’s Corner: Rosario’s Shrimp Nachos

Rosarios Shrimp NachosWith two popular downtown  San Antonio restaurants to her credit, Lisa Wong continues to reign among the city’s top restaurateurs.  Rosario’s Mexican Cafe y Cantina, 910 S. Alamo St., and Acenar, 146 E. Houston St., are popular with tourists, but also bring plenty of San Antonio locals downtown.

Rosario’s Shrimp Nachos are perennial favorites.  The warmed pico de gallo makes a flavorful sauce and the combination of shrimp and melted cheese can’t go wrong.

Rosario’s Shrimp Nachos

Nachos:
6 medium shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon minced garlic
12 fried tortilla chips for nachos, preferably homemade
Pico de gallo
1/4-to 1/2 cup grated Monterey Jack cheese
Guacamole, your recipe, for garnish
Pico de gallo:
1 medium tomato, diced
1/4 cup white onion, diced
7 or 8 sprigs fresh cilantro, chopped
1 fresh jalapeño, seeded and minced
1 tablespoon fresh lime juice

Lisa Wong of Rosario'sTo make pico de gallo: Place tomato, onion, cilantro, minced and seeded jalapeño and lime juice in one bowl. Mix well, then set aside.

To make nachos: Preheat oven to 375 degrees. Slice shrimp in half lengthwise for 12 pieces.  Over low-to-medium heat 2 tablespoons butter and 1 tablespoon minced garlic. Add shrimp and sauté about 1 minute per side or until cooked through. Remove shrimp from pan and set aside.

Sauté pico de gallo in same pan with remaining butter-garlic mixture for 1-2 minutes till cooked through.  Set aside.

Take 12 nacho chips (triangular corn chips, homemade preferred) and place on cookie sheet. Place a shrimp half on each chip and top with pico de gallo and grated Monterey Jack cheese. Place in oven until the cheese is melted and the nachos are hot.

After you take them out of the oven top each nacho with guacamole and serve.

Makes 4 servings.

From Lisa Wong of Rosario’s.

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