Executive Chef Dave Jarvis from Rusty Bucket's Mason location.
Four 10 inch tortillas, fried
1 ½ cup refried beans, warm
1 pound taco
1 ½ cup shredded cheddar cheese
4 cups shredded lettuce
cup diced tomatoes
½ cup sour cream
scallions, bias cut
½ cup ranch dressing
4 tablespoons salsa
sprigs for garnish
Spread warm meat and beans evenly on taco shell and cover with cheddar
cheese. Melt cheese on the taco shell in an oven. Meanwhile, toss shredded
lettuce, half of the diced tomatoes and jalapenos with ranch dressing. Once the
cheese is melted, remove the taco shell from the oven and top with lettuce.
Garnish with remaining tomato and jalapenos. Drizzle with sour cream and top
with a dollop of salsa, cilantro sprigs and scallions. Serves four.
2 ½ cups house lettuce mix
1 cup cucumbers, diced
1 cup tomato,
½ cup salami, batonnete cut
½ cup cappicola,
¼ cup fried pepperoni
½ cup provolone, batonnete cut
cup grated parmesan
1 cup balsamic vinaigrette
4 teaspoons chopped parsley
Mix salami, cappicola, provolone, tomato, cucumber, artichokes and
lettuce—leaving some cucumber and tomato for garnish. Add parmesan, croutons,
and dressing and toss well. Garnish with pepper rings and the rest of the tomato
and cucumber. Finish with parmesan and chopped parsley. Serves four.
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