Louisville Originals - Recipes

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	FEATURED RECIPE from Café Lou Lou AUTUMN SALAD AND MOLASSES VINAIGRETTE Posted: 10/108 INGREDIENTS: Salad Ingredients 2 lbs. mixed baby greens 1 C blue cheese crumbles 1 C golden raisins 1 C pepitos (pumpkin seeds that have been toasted in a frying pan with olive oil and salt and pepper) The cheese, raisins and pepitos can be added to taste 2 Granny Smith apples, cut into thin wedges Vinaigrette Ingredients 1 12 oz. jar molasses 1 C champagne vinegar 1 T minced garlic 5 C good quality olive oil Salt and pepper to taste INSTRUCTIONS: Vinaigrette: Combine all ingredients except oil in food processor and blend. Add oil in a steady stream until blended. Mix 1-2 small ladles of dressing per serving, then add cheese and nuts. Garnish with apple or cut into small pieces and add after salad has been mixed. Pears can be substituted for apples. COOKING TIME: 30 minutes Cook Time:


	FEATURED RECIPE ARCHIVES Steak au Poivre with brandy, golden raisin cream by Bistro Le Relais (posted 8/1/2010) Tok-Sel Lima Beans (Roasted Lima Beans; tok-sel means roasted in Mayan) by Mayan Cafe (posted 1/20/2010) Brown Soda Bread by Michael & Siobhan Reidy (posted 1/4/09) Autumn Salad and Molasses Vinaigrette by Café Lou Lou (posted 10/1/08) Butternut Squash Bisque by Limestone Restaurant (posted 6/1/08) Chocolate Guinness Cake by The Irish Rover (posted 3/1/08) Crab Cakes by Bristol Bar & Grille (posted 2/1/08) Crawfish & Tasso Pasta by Café Lou Lou (posted 12/1/07) Fideos al Estofado by Palermo Viejo (posted 10/1/07) Grilled Chicken Tortellini With Chipotle Basil Cream by Baxter Station Bar & Grill (posted 9/1/07) Honey Roasted Leg of Lamb by De la Torre's/ La Bodega (posted 8/1/07) Pan Fried Tiger Shrimp and Rice by Yaching's East-West Cuisine (posted 4/1/07) Pasta Carbonara by Café Lou Lou (posted 3/1/07) Sauteed Scallops with Marinated Portabellos and Tomato by The Irish Rover (posted 2/1/07) Seared Portobello and Strawberry + Garlic Sauce by Asiatique (posted 1/1/07) Shrimp Bisque by Uptown Café (posted 12/1/06) Smoked Salmon Pate by The Irish Rover (posted 11/1/06) Thai Salmon by Baxter Station Bar & Grill (posted 9/1/06) Tian of Roasted Duck and Wild Mushrooms by Asiatique (posted 8/1/06)


	WHAT’S SO GREAT ABOUT THE INGREDIENTS AT INDEPENDENT RESTAURANTS? Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect..