New Year's Eve Bash Recipes

Only one day is left between us and the new year. I'm really excited about 2009, which is why we are going to ring it in with some delicious dishes. There are a few things that is a must at every New Year's Eve bash. When I used to think of a party to rock in the new year I thought it had to be expensive and lavish to be successful, but that is far from true. Here are a few dishes to mix into your menu:

Cocktail Shrimp

• Shrimp Cocktail. This one is not cheap, but it's the one area where it is worth it to splurge. A little shrimp cocktail goes a long way. I don't know about you, but it's easier for me to just buy shrimp ready made...from Costco...but here is a recipe for shrimp cocktail, but more importantly cocktail sauce!

recipe and photo courtesy of How to Boil Water

(Food Network)

ingredients

for the Court Bouillon:
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves

Shrimp:
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges

directions

1. Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
   
2. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. 
3. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. 
4. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
5. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
   

Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Here are some sauces for you:

Cocktail Sauce 

courtesy of Ina Garten

directions

• 1 lemon 
  
• Kosher salt 
  
• 2 pounds large shrimp in the shell (about 30) 
  
• 1/2 cup chili sauce (recommended: Heinz) 
  
• 1/2 cup ketchup (recommended: Heinz) 
  
• 3 tablespoons prepared horseradish 
  
• 2 teaspoons fresh lemon juice 
  
• 1/2 teaspoon Worcestershire sauce 
  
• 1/4 teaspoon hot sauce (recommended: Tabasco)
  

directions

1. Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. 
2. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
   
3. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

Asian-style Cocktail Sauce

courtesy of Bobby Flay

ingredients

• 1 1/4 cups ketchup 
  
• 2 tablespoons fresh lime juice 
  
• 1 tablespoons low-sodium soy sauce 
  
• 4 radishes, very thinly sliced on a mandoline 
  
• 2 tablespoons finely grated fresh ginger 
  
• 1 Thai bird chile or 1 serrano chile, finely diced 
  
• 1 teaspoon sugar 
  
• 3 tablespoons finely chopped fresh cilantro leaves 
  
• Salt and freshly ground black pepper
  
• 3 tablespoons olive oil
  

directions

1. Whisk together the ketchup, lime juice, soy sauce, shallot, radish, ginger, chile, sugar and cilantro in a medium bowl and season lightly with salt and pepper. 
2. Cover and refrigerate for at least 30 minutes before serving. 
3. Can be made 8 hours in advance and refrigerated, do not add the cilantro until ready to serve.
   

Lemon Dill Cocktail Sauce

courtesy of the Dan Smith and Steve McDonagh 

and Food Network

directions

• 1/2 cup ketchup 
  
• 1 tablespoon chopped fresh dill 
  
• 1 teaspoon lemon zest 
  
• 2 tablespoons lemon juice 
  
• 1 teaspoon horseradish 
  
• 1/4 teaspoon salt
  

Directions

1. Put all the ingredients into a bowl and whisk until well blended. 
2. Refrigerate until ready to serve. May be made 2 days in advance.

Cheese Platters

• Cheese and Olives. It is always a good idea and can cost less than you might expect. Just remember to B.L.U.S.H. ; corny I know, but it works.  B-bites:. when serving friends and loved ones allow them to try everything by serving the cheese so that they are one or two bites (think amuse bouche), L-layer: always serve with cheeses and accoutrements that are sweet, salt, crunchy...I suggest olives or crostini; U: unique cheese flavor: a bleu cheese or something salty; S-soft cheese: like brie or something spreadable ; H-hard cheese: parmesean, sharp cheddar. 

Make sure you buy your cheese somewhere that rotates cheese, knows about all the cheeses they sell, and of course let you have a taste! (Tip: A true cheesemonger will cut your selection of cheese from anywhere in the wheel!) Even better, feel free to ask your cheesemonger about pairings with olives and wine. Here is another guide on how to make a cheese platter. Platters are a great way to control the cost b/c you only need a bit of every cheese and pack tons of flavor into every dollar.

Something to Dip

• Dip with chips. People love to have something in their hands at parties. If you give them a little something to throw on a plate with some chips, it can help them feel full and satisfied with both the food and company. 

Artichoke Dip

courtesy of Kristi Williams

ingredients

• 1/2 cup Mayo
  
• 1/2 cup Miracle Whip
  
• 1 can chopped green chillies
  
• 1 cube or softened cream cheese
  
• 1 can of artichoke (cut them up)
  
• 1 tub of fresh Parmesan cheese
  

directions

1. Mix together and put in pie dish. 
2. Cook at 350 degrees for 20 min.
   

Hummus with Crudities and Pita chips

courtesy of Ina Garten

Food Network

ingredients

• 4 garlic cloves 
  
• 2 cups canned chickpeas, drained, liquid reserved 
  
• 1 1/2 teaspoons kosher salt 
  
• 1/3 cup tahini (sesame paste) 
  
• 6 tablespoons freshly squeezed lemon juice (2 lemons) 
  
• 2 tablespoons water or liquid from the chickpeas 
  
• 8 dashes hot sauce
  

directions

1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. 
2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
   
3. Serve with pita chips, pita slices, sliced bell peppers, snap peas, celery sticks, etc.

Buffalo Chicken Dip

courtesy of Lori Bennett

Twelve Dishes of Christmas III, 

Cobblestone Kitchen, Thanksgiving Point

ingredients

• 8 oz cream cheese
• 1/2 jar blue cheese dressing (Litehouse brand)
• 1/2 bottle of Frank's hot wing sauce
• 1/2 bag Kirkland brand grilled chicken strips

directions

1. Mix all ingredients together in a microwave safe bowl.
2. Microwave a minute at a time until melted and smooth.
3. Serve warm with tortilla chips, celery sticks, assorted crackers.

Now, onto the sweet side! You can't have a soiree without something for your sweet tooth. These again are small bites and inexpensive. Cake bites , WS pumpkin squares (made into bites) and ice cream cake are always a good option. My favorite choice however is to grab some chocolate and dip everything: white chocolate with oreos, white and milk chocolate with pretzels, chocolate with fruit. 

Creme de Menthe Brownies

ingredients

• 1 cups (2 sticks) butter, softened 
  
• 2 cups sugar 
  
• 4 large eggs 
  
• 1 teaspoon vanilla extract 
  
• 11/4 cup all-purpose flour 
  
• 3/4 cup unsweetened cocoa 
  
• 1/2 teaspoon baking powder 
  
• 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes) 
  
• Shaved Creme de Menthe thins (recommended: Andes) 
  
• Chocolate frosting
  

Frosting:

• 1/2 cup (1 stick) butter, melted 
  
• 1/3 cup cocoa 
  
• 2 cups sifted confectioners' sugar 
  
• 1 teaspoon vanilla extract 
  
• 2 tablespoons milk
  

directions

1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
   
2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. 
   
5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Peppermint Bark

courtesy of Kathleen Daelemans

via The Today Show

ingredients

• 12 ounces semi or bittersweet chocolate wafers or chips
  
• 9 ounces white chocolate wafers or chocolate
  
• 1/2 teaspoon canola oil
  
• 1/2 cup peppermint candy, crushed
  

directions

1. Preheat oven to 250 degrees. Line a 9x13 pan with parchment paper, letting it hang over the sides.
2.  Pour the semi or bittersweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted.
3. Immediately remove chocolate from oven, even if it appears to still be holding its shape (it will most likely be ready to spread smooth). Using an offset spatula, rubber spatula or knife, spread chocolate evenly in the pan bottom. Place in refrigerator until cold and firm, about 20 minutes.
4. While the dark chocolate is cooling, melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted.
5. Remove bowl from water and stir until completely melted, stirring in extract and canola oil. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top.
6. Pour white chocolate over the dark chocolate layer, and, working quickly, spread to cover. The dark chocolate may melt a little but don’t worry. Have fun with this! You’re making something delicious for those you love! Gourmet magazine isn’t sending photographers to shoot your peppermint bark for a holiday photo spread on desserts!
7. Immediately after spreading the white chocolate over the dark, sprinkle crushed candy canes over the entire surface. Cool in the refrigerator for an hour or overnight. Break pieces into “bark” and enjoy!

Try making some of these or just have fun reading about them, either way have a great New Year's Bash! Also, for some of you looking for extra cheer, switch out your champagne for a cheaper, yet flavorful option: Prosecco...everyone is doing it, get on board!

Recipes: Christmas Day Brunch

It's the most wonderful time of the year! Mostly because of Christmas, but also because it's a great time to sit down with the family and have a hearty brunch. I love going out for brunch, but staying in can be just as delicious, if not more so.  More than that, during this hard and cold time, it saves lots of money and time to serve your family in the comfort of your own home. 

The holiday season is meant for sweet treats, so why not bring that deliciousness to the morning. Monkey Bread is a classic, despite it's confusing name. This bread is not made of monkeys or bananas. I usually axe the pecans, because I feel like it's unnecessary, but I know a lot of you love nuts...so pile them on if you'd like. 

Monkey Bread

courtesy of Pillsbury.com

ingredients

• 1/2 cup sugar
  
• 1 teaspoon cinnamon
  
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  
• 1/2 cup chopped walnuts, if desired
  
• 1/2 cup raisins, if desired
  
• 1 cup firmly packed brown sugar
  
• 3/4 cup butter or margarine, melted
  

directions

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
   
2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
   
3. Mix brown sugar and butter; pour over biscuit pieces.
   
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
   

This next recipe is really great for those of you who find Christmas morning hectic and no time to start a good breakfast. You can make this the night before, in fact, you have to. It's a real crowd pleaser and serves 12. (Goes great with the bacon below.)

Stuffed French Toast

courtesy of Cooking Light Magazine

ingredients

• 24 (1-ounce) slices cinnamon-raisin bread 
  
• Cooking spray 
  
• 3 cups 1-percent milk 
  
• 2 cups egg substitute 
  
• 1 cup half-and-half 
  
• 1 cup sugar 
  
• 1 tablespoon vanilla extract 
  
• 1/8 teaspoon ground nutmeg 
  
• 1 (8-ounce) block fat-free cream cheese, softened 
  
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened 
  
• Bottled cinnamon-sugar, optional
  

ingredients

1. Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.
   
2. Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
3. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours overnight.
4. Preheat oven to 350 degrees F.
5. Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Bacon makes everything better.

Brown Sugar Bacon

Recipe courtesy Dan Smith and Steve McDonough via Food Network

ingredients

• 1 pound thick cut bacon
  
• 1/4 cup light brown sugar
  

directions

1. Preheat the oven to 375 degrees F.
2. Line a baking pan with parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. 
3. Sprinkle with the brown sugar and place the pan on the top rack of the oven.
4.  Bake 35 to 40 minutes or until the bacon is nicely browned and slightly crispy.

* Remove from the oven and serve immediately.

*Ovens tend to cook unevenly so some of the bacon strips will be darker than others. Don't worry; this will satisfy those who like well done bacon.

I hope these dishes get you excited about the Christmas morning and not just for presents. Help others have a great Christmas too!

Disclaimer: The above photos are from the respective cited links in the dish's title. I have made them all before, but sadly...my photos never do the food justice!

Restaurant Review: Gloria's Little Italy

guests: 

trip#1: Laura Cañate, Danielle Mathis and Diane Cañate

trip#2: Diane Cañate and Caroline Christiansen
place: Gloria's Little Italy
northeast corner of Center Street and University Ave (probably 16 E. Center St.)
Provo, UT 84601
801-805-4913
hours: 11am-3pm; 5pm-9pm

Owners Gloria and Mauro Bonafanti have created a beautifully authentic slice of Italy in downtown Provo, Utah. From the moment you enter this great hotspot, you'll feel like a fly on the wall at an Italian family dinner. The Bonafanti's  welcome you in with rich Italian accents and invite you to pull up a chair like you are their only dinner guest. 

It's a  perfectly simple and affordable menu with classic Italian favorites like lasagna, gnocchi, cannelloni, and everything in between. Gloria puts her love into every dish, generally working twelve to fifteen hour days. We were welcomed with a basket of deliciously rustic crusty bread slices lightly drizzled with olive oil. Do not ever underestimate the power of high quality olive oil. I have never wanted another basket of bread more than at Gloria's. 

One of the best options on Gloria's menu are the combinations of pasta and signature sauces. The most popular sauce among my friends is the salsa rosata.

Gnocchi with Salsa Rosata

Gloria's gnocchi are obviously handmade and perfectly cooked creating a plump, soft pasta. It is hearty and satisfying. Paired with the salsa rosata, a tomato infused béchamel sauce; this dish is rich and tasty. The dish showed an expert ability to compliment flavors, an authentic italian flavor profile and a chef who knows how to feed the soul.

Spinach Ravioli with Salsa Rosata

These spinach raviolis were expertly formed and filled with the perfect amount of delicious cheese. Paired again with the salsa rosata, this dish did not disappoint. By sticking to simple flavors and expertly executed homestyle Italian cooking, Gloria nails it. 

Penne with Quattro Formaggio Sauce

Classic al dente penne paired with a four-cheese sauce. It was buttery and cheesy, with balanced saltiness. This dish is ideal for picky eaters, but if you are looking for something a bit more adventurous grab one of the many other winning fares that really feature the delicious flair of authentic Italian home cooking.  

Tiramisu

To round out our meal, we had to try some of the tiramisu. Tiramisu is one of my all time favorite dishes, but Gloria's version was not as I expected. Perhaps it's because of the conservative non-caffeinated air in Provo, but this dish was missing the classic punch of espresso that blends beautifully with the marscarpone creamy custard.  I have a feeling they are attempting to cater to their local audience by leaving out this key ingredient. I was a bit disappointed, but this lackluster dessert does not represent Gloria's overall bold, classic, and satisfying flavors. 

Run, don't walk to Gloria's newly expanded location off Center Street in Provo! It definitely is worth the forty minute drive down from Salt Lake.  

**Visit this site to find more about Gloria's backstory. 

Low Funds...High Flavors

This is one of the worst economic downturns in our country's history, but that doesn't mean you have to give up good flavorful food to make it more affordable. Over the next few months, I'm going to try to include more affordable meals for families, couples, and singles. I'm particularly going to try to find ways to "brown bag it" at lunchtime without being disappointed. I'm not the only one concerned with food prices, so let's start off with delicious foods from Bon Appetit magazine. They have created a quick recipe list of a week's worth of recipes that yield at least four servings for $100 in total. 

Here is one of my favorite go-to affordable recipes that can be turned into lunch the next day and dinner the next night. I posted a bit altered recipe from Food Network's Robin Miller.  

Barbeque-Roasted Salmon from Robin Miller on Food Network, but I tweaked. I changed some of the ingredients and methods, partially to make it easier, but mostly because I don't really like following directions.

ingredients:

• 1/4 cup orange juice
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons light brown sugar
  
• 2 teaspoons finely grated orange zest
  
• 1 teaspoon ground cumin
  
• 1/4 teaspoon of celery salt
  
• 1/2 teaspoon kosher salt
  
• 1/4 cayenne pepper
  
• few dashes of hot sauce
  

Easy substitutes: 1/4 chili pepper instead of hot sauce; lime juice instead of lemon; lemon or lime zest instead of orange; and feel free to add in your favorite spice to give it your own special kick!

directions:

1. Preheat oven to 400 degrees F. 
   
2. In a bag, together brown sugar, orange zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan (9x 12 pan). Rub the mixture into the salmon with your hands gently.
   
3. Pour the orange juice mixture over the salmon and turn to coat both sides. 
   
4. Roast for 15 minutes with foil, then broil uncovered for 3 minutes. You should be able to put a fork easily into the salmon.
   

I'd suggest getting fresh salmon from Costco because it's affordable and enough to feed a family of four for two meals. 

Day One: Eat salmon fillets over rice with asparagus, as suggested previously.

Day Two Lunch: Salmon Salad. Take half a salmon fillet and use a fork to shred it a bit. Put over greens, like spinach or mixed fields, with grape tomatoes, cucumbers, 2 oz of feta cheese, and a light vinaigrette. 

Day Two Dinner: Salmon Panini. Use your favorite bread, like herbed focaccia bread. (You can purchase delicious bread for a great price at Costco courtesy of Granato's.) Take the last bit of your salmon and divide evenly between sandwiches. On one side of the bread put your favorite aioli or mayonnaise. Use your leftover leafy greens and slices of tomatoes. Feel free to use your favorite mild meltable cheese. Heat up two pans, preferably cast iron, for five minutes. Remove pans from the heat and spray with vegetable oil to make sure nothing sticks. Place the panini in one pan and place the bottom of the other pan on top of the panini.  Place a brick wrapped in foil or something else heavy to make sure the sandwich has enough pressure to melt together. You don't need an expensive appliance to have a delicious italian pressed sandwich! Enjoy!

It may seem like these ingredients are expensive and inaccessible, but they will keep you full and satisfied. Costco is a great place to find all these ingredients with a price that can't be beat!

The Bakery that Jack Built

Leslie Seggar wanted to get her son Jack a birthday cake, but couldn't find the perfect one. So, she decided to forget everything out there and open a place of her own with her sister Leslie. It took these ambitious women four years to open their accessible French-influenced spot, Tulie Bakery. The care that they took in creating a perfectly balanced menu of pastries and sweets, inspired by both the delicacy of French doughs and their favorite offerings at San Francisco spots.

Tulie Bakery mixes classic flavors with clean modern decor. Here is a list of my favorite sweets to order:

Gingerbread Cupcakes

At first I was a bit nervous that the flavors would be too strong, but it was the best combination of cake and frosting I've ever had. The cake was deliciously moist and the cream cheese frosting was thick, rich, and not too sugary.

Morning Buns

Tulie's version of a cinnamon roll blows every other dessert out of the water. First, the dough is made of croissant dough making light flakey layers of sweet deliciousness mixed with sweet subtle orange glaze and cinnamon. It doesn't leave you sluggish like most cinnamon rolls, instead it makes you want to encapsulate the scent and make your house smell and taste like it all the time.

Tarts

Tulie makes an assortment of different flavors including rasberry, banana cream, chocolate cream, fraginpane, and many, many others. This isn't like you traditional American tart. It is a lot less sweet, which leaves you with the flavor of the tart, not just sugar.

So go try Tulie! Everyone there is friendly. You can order from a full espresso bar and even grab lunch. The make classic sandwiches on baguettes, including ham & cheese and quiche.

***A few of these photos were taken from the Tulie Bakery Facebook page. Add them as a friend to find out updates on what's happening at the bakery!

Delicious Holiday Beverages

Holiday time is one of the best times to dabble in delicious drinks. From classics like eggnog, mulled cider, and hot cocoa, to the less common bevies like wassail or a Chocolate-y Christmas Cafe au Lait, there are many strong views about what is the appropriate drink for this festive time of the year. As you know from earlier posts, I love a good glass of Pomegranate 7up myself...but I could be convinced of picking up a glass of something else. So feel free to take part in the poll on the side of this page or scroll down and use the new contact feature to email me and tell me what your favorite beverage during the holidays is and why I should spotlight it! 

If hot chocolate is your drink, there is a great deal to keep you happy over at Stephen's hot cocoa, started here in Utah, and can be purchased at your local Utah Costco (there is currently a great deal for a pick your own variety 4-pack). For those outside of the state, get your hands on some Stephen's hot cocoa. Flavors include: Belgian Dark, Italian Amaretto, Dulce de Leche, Chocolate Cinnamon, Candy Cane, Chocolate Mint Truffle, Roasted Hazelnut, Irish Cream Cocoa, and many, many others. 

So...get you thinking about what warms you during this holiday season!

Restaurant Review: Lonestar Tacqueria

date: November 15, 2008

guests: Laura Cañate, Brooke Musat, and Diane Cañate

place: Lonestar Tacqueria

2265 Fort Union Boulevard
Salt Lake City, UT 84121
801-944-2300

hours:
Mon-Thu 11am-9pm

Fri-Sat 11am-10pm

I heard about Lonestar Tacqueria on one of my favorite Food Network shows, Diner's, Drives, and Dives. We hurried over, enjoyed and we created the top 10 reasons to get down to the Fort Union area and eat some Mexican food.

1. The tortilla chips are made perfectly. They are crisp and deliciously salty.
2. They get fresh fish almost everyday to create their "Fish Taco of the Day." 
3. The guys that work there are so friendly...they call you amigas from jump. 
4. To our surprises you can eat outside at the eclectic collection of tables and chairs anytime, even in the winter!
5. It's a hangout spot for hippies and skiers...or better yet hippie skiers.
6. The rice is so authentic! The last time I enjoyed rice this great was at El Taco Nazo. Seriously...I was tempted to get just an order of rice. 
7. They have a homemade salsa bar with an array of fresh choices!
8. The location is easy to find!
9. They will cater your next event, so give them a call!
10. It's so affordable, you'll never leave hungry or broke!
    
    
    

Extra: Food Network's Guy Fieri was able to get the guys at Lonestar to release their recipe for pork tacos. Now if only we could get the fish taco recipe!

Marinated Hot Pork: Carne Adovada Tacos

ingredients

• 3 pounds pork shoulder loin, cut into 1/4-inch pieces
  
• 1 teaspoon freshly ground black pepper
  
• 2 tablespoons ground cumin
  
• 2 tablespoons California chile powder
  
• 2 tablespoons New Mexico chile powder
  
• 1 tablespoon cayenne pepper
  
• 1 teaspoon garlic powder
  
• 5 whole cloves
  
• 2 bay leaves
  
• 2 cups soybean oil
  
• 8 to 12 white soft corn tortillas
  
• Diced white onion, for serving
  
• Chopped cilantro leaves, for serving
  
• Limes, for serving

directions

1. Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
2. Preheat oven to 350 degrees F.
3. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
4. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.