Celebrate Mexico at Cookie's Block. Tell the neighbours to come to Cookie's for more a'dat! I may have great recipies but I'm still just Cookie from the block!

Monday, April 11, 2005

Caesar Salad

This one is sooooooooo yummy. Just be careful not to put too much dressing on.

1 head Romaine lettuce washed and chopped into bite sized pieces
1 egg (I use the whole egg but you can use either white, or yolk if preferred)
1 large clove garlic, chopped
¼ teaspoon white pepper
½ teaspoon anchovy paste or 1 small anchovy, minced
1/3 cup olive oil
3 tablespoons parmesan cheese
Juice from 1 lime
1 ½ cups of croutons

Mortar and pestle or blender

Procedure (if using mortar and pestle):

1. Put the garlic in the mortar and grind it up so it becomes a little pasty. Add the egg, white pepper and anchovy and continue to grind until all is well blended.

2. Little by little add olive oil while continuously stirring. It’s easier if you have someone help you by very slowly pouring the oil in as you stir quickly and continuously. Continue until the sauce is thick and all oil has been added.

3. Fold in about half of the parmesan cheese using a spatula.

4. Immediately before serving, combine the lettuce with the lime juice and toss. Add the sauce and toss. Add the remainder of the parmesan cheese and toss. Add the croutons to the top and serve.

If using a blender: The process is pretty much the same but instead of stirring by hand you use the blender. Do the steps in the same order. At step 3 pour the sauce into a bowl before continuing.

Monday, April 04, 2005

Mexican Bean Dip

This is so smooth. It can be served with any Mexican dish or alongside nacho chips for dipping.

1 can of refried beans
½ teaspoon ground cumin
½ teaspoon olive oil
1 teaspoon pickled jalapeno juice
2 small slices of pickled jalapeno, minced (optional)
1 Teaspoon sour cream
2 tablespoons grated Mozzarella or Monterrey Jack cheese (optional)

1 small saucepan

1. Mix beans, cumin, olive oil and jalapeno juice in a saucepan over low heat.

2. Once it becomes very hot, remove from heat and add the sour cream and jalapeno and stir well. Add the grated cheese and mix well again.

3. Serve with plain nacho chips for dipping.

Wednesday, March 30, 2005

Guacamole (Avacado Dip)

If you're going to make the salsa, you may as well make the guacamole. Serve 'em up with a big-ass bowl of plain nacho chips and some sour cream.


1 large, ripe Avocado
1 medium sized clove of garlic, minced
¼ cup fresh copped cilantro
Juice of one lime
¼ cup sour cream (can be substituted with mayonnaise)
Plain Nacho Chips


Easiest with a food processor or hand blender but can be done without.


1. If using a food processor put all ingredients into it and puree until smooth and creamy. If doing by hand, chop all ingredients as finely as possible and then use a fork or mortar and pestle to mash until smooth.

2. Place into a bowl and serve with a bowl of nacho chips for dipping. Can also be spread onto a sandwich or used in any Mexican recipe.

Monday, March 28, 2005

Salsa Mexicana

Tastes like the real thang. It's simple, delicious and straight outa' Mexico.

2 cups chopped tomatoes
½ cup washed fresh cilantro
Juice of one lime
1 very small clove of garlic, chopped.
Dash of Cayenne pepper
½ teaspoon crushed chillies


Blender (optional)

1. If using blender: Wash tomatoes and cilantro then put into a blender with garlic.

2. Use the pulse button and pump it on off about ten times to coarsely chop-up the ingredients. Put into a serving bowl, add lime juice and let sit for an hour before serving.

3. If not using a blender: Wash the tomatoes and chop them into small cubes. Finely chop the cilantro and combine with the tomatoes in a bowl. Add lime juice, finely chopped garlic and spices. Mix well and let stand for an hour before serving.

Serve with plain taco or nacho chips or use with your favorite Mexican recipe.