Author: Robert Andrews

Good Gorilla Banana Bites

INGREDIENTS

  • 1 or 2 Bananas
  • 1 C chocolate chips
  • 1 C smooth peanut butter

STEP BY STEP

  1. Slice bananas into 1/2 inch pieces, poke a toothpick all the way into each one
  2. Fill coffee cup half way with peanut butter
  3. Melt (soften) smooth peanut butter in microwave for 30 seconds
  4. Remove and stir
  5. Repeat steps 2 and 3 if necessary – peanut butter should be runny, but not watery
  6. Using toothpicks, dip bananas into peanut butter covering the entire thing, and put onto waxed paper
  7. Put into refrigerator for 1 hour
  8. Melt (soften) chocolate in microwave for 30 seconds
  9. Remove and stir
  10. Repeat steps 8 and 9 if necessary – chocolate should be runny, but not watery
  11. Dip peanut butter bite into chocolate only half way
  12. Put onto waxed paper to cool
  13. Put into refrigerator for 1 hour
  14. Serve cold

ALTERNATE:  Use fresh strawberries and do just steps 8-14 with chocolate only.

Eggs in a Basket

egg-in-a-holeINGREDIENTS

  • 2 slices thick sourdough bread
  • 2 eggs
  • butter
  • salt to taste

PREP: Break 1 egg each into custard cup without breaking yolk

STEP BY STEP

  1. Cut a hole in center of bread using a juice glass
  2. Butter both sides of bread
  3. Place bread in hot skillet (1 min) until it browns (cook the “holes” too)
  4. Pour egg into the receptacle and cook two more minutes
  5. Flip bread/egg, putting non-cooked side down and cook two more minutes
  6. Flip egg (and bread) onto plate
  7. Serve with bacon, sausage or ham

Drop Biscuits

Drop biscuits are just about the easiest and best thing that you can serve with breakfast.

Here is the recipe from the Bisquick box, which is just about perfect. I do like, however, to sometimes add shredded cheddar cheese or chives.

Easy for Yesica to make for Eliseo.

Biscuits and Gravy Recipe

Basic Drop Biscuits

INGREDIENTS & STEP BY STEP

  1. 1 CU Bisquick
  2. 1/3 CU milk
  3. Mix and drop onto ungreased baking pan
  4. Bake at 400 for about 12-15 minutes

For Corn Dogs add 2 TBL corn meal to the above recipe. Roll dough flat, cut into wedges, wrap around hot dogs.  Bake as directed above.

Garlic Cheese Drop Biscuits

INGREDIENTS

  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 2 tablespoons butter or margarine
  • 1/8 teaspoon garlic powder

STEP BY STEP

  1. Heat oven to 450ºF.
  2. Stir Bisquick mix, milk and cheese until soft dough forms.
  3. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
  4. Bake 12-15 minutes or until golden brown.
  5. Stir together butter and garlic powder; brush over warm biscuits.

Grandpa’s Biscuits

INGREDIENTS

  • 1 CU Bisquick
  • 2 stalks of chives – diced
  • 1/4 CU softened butter
  • (mix above lightly together)
  • 1/4 CU Sour Cream
  • 1/2 CU Buttermilk

STEP BY STEP

  1. Preheat oven to 450 degrees F
  2. Combine (fold) all gently until soft and sticky – DO NOT OVER MIX
    – If too sticky or wet, add more Bisquick
    – If too dry, add ONE tablespoon of milk
  3. Lightly flower your baking surface (preferably a baking stone)
  4. For drop biscuits
    – Pull off golf-ball sized chunks and let drop on baking surfaceBiscuit
    – You can moush into shape, but do not roll.  They should be rustic.
  5. For more traditional biscuits
    Pull off smaller than golf-ball sized chunks and roll lightly into balls
    – Flatten slightly, then place onto baking surface
  6. Brush top of bottom later lightly with butter
  7. Roll another and place it on top of the first layer
  8. Press them together
  9. Bake at 400º for 12-15 minutes or until golden brown

Drop Biscuits from Scratch

INGREDIENTS

  • 2 CU All Purpose Flour
  • 1 TBL Baking Powder
  • 1 TBL Sugar
  • 1 tsp Salt
  • 1 tsp cream of tartar
    (sift above five together)
  • 1/4 CU cold butter
  • 1/2 C cold shortening
    (cut above into dry ingredients)
  • 1/2 CU Sour Cream
  • 1/2 CU Buttermilk

STEP BY STEP

  1. Sift together dry ingredients
  2. In separate bowl, mix wet ingredients
  3. Cut in shortening and butter into dry ingredients
  4. Combine (fold) all together gently – DO NOT OVER MIX
  5. Drop small chunks onto baking stone
  6. Bake @ 350-400º degrees for about 12-15 minutes

 

Banana’s Foster

INGREDIENTS

  • 2 Bananas
  • 4 TBL butter
  • 1/2 C dark brown sugar
  • 1 cinnamon stick
  • Juice and zest from one lemon (do not get white)
  • TBL high proof Dark rum
  • 2 scoops each of high quality vanilla ice cream

STEP BY STEP

  1. Heat butter in a sauce pan
  2. Pour clarified butter into a larger saute pan – Discard butter solids
  3. Add brown sugar, cinnamon stick, and lemon zest
  4. Cook until it starts to caramelize. Add dark rum, (helps sugar dissolve)
  5. Peel ripe but firm (2 bananas) slice 4 halves into sauce flat side down.
  6. Turn heat down to low
  7. Cook 1-1/2 – 2 min each side, baste, flip delicately till coated
  8. Dish out ice cream – ready to flambé.
  9. Add dark rum, take off heat and set on fire.
  10. Spoon the sauce over bananas & ice cream

 

Margarita Cheesecake

INGREDIENTS

  • CRUST
    • 4 oz. Pretzels
    • 1/3 cu sugar
    • 4-6 tbl butter
  • CHEESECAKE FILLING
    • 24 oz cream cheese (room temperature)
    • ¾ cu sugar
    • zest of 1 lime
    • 8 oz. Sour cream
    • 2 tbl grand marnier
    • 1 tbl tequila
    • 4 eggs

STEP BY STEP

  1. Pulse 4 oz. Pretzels in blender till broken
  2. Add 1/3 cu sugar in blender till combined
  3. Add 4-6 tbl butter in blender and pulse till smooth
  4. Press into 9 1/2 “ spring form pan and bake @325° for 7 min. Cool before filling .
    PREPARING THE FILLING
  5. Blend together cream cheese, sugar, lime zest, grand marnier, tequila.
  6. One at a time add the 4 eggs, ONE AT A TIME, beating each to combine
  7. Pour into crust.
  8. Bake in a water bath, put boiling water into baking pan filled ½ way
  9. Bake @ 325° for 1 hour.
  10. Cool completely, turn out, then cut.

Butterscotch Sauce

INGREDIENTS

  • 1 cu light brown sugar
  • 1/2 cu light corn syrup
  • 4 tbl water
  • 6 TBL butter (cold)
  • 1/4 cu sweetened condensed milk

STEP BY STEP

  1. Heat first three ingredients stirring constantly
  2. Add 6 tabs butter, turn off heat as soon as butter melts
  3. Add ¼ cu sweetened condensed milk.
  4. Cool slightly before serving

IMPORTANT NOTES

  • This is an easy recipe, but it should not be for junior chefs, because there is the possibility for SEVERE burns from the hot mixture.
  • Extreme spill precautions should be observed during the preparation of this recipe.
  • If a burn DOES occur, hold the afflicted part under cold TAP water for five whole minutes.  See your doctor the next day.

Baked Squash

INGREDIENTS

  • 1 squash – acorn, butternut or pumpkin
  • 1/2 CU grated Parmesan cheese
  • 2 TBL EVOO

STEP BY STEP

  1. Cut squash into 3/4 inch cubes
  2. Toss with EVOO
  3. Sprinkle with salt
  4. Spread onto baking pan
  5. Bake at 350 degrees for about 30 minutes
  6. Flip pieces to other side and cook anothe 20 minutes
  7. OPTION:  If you want to, you can remove the skin and puree, then continue with this recipe
  8. Place pieces or puree in greased baking bowl and top with cheese
  9. Bake 8-10 minutes at 350 degrees

Baked Buffalo Chicken Wings

INGREDIENTS

  • 1 TBL garlic powder
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons cayenne
  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

STEP BY STEP

  1. Heat the oven to 425 degrees F.
  2. Mix together in a paper bag the garlic powder, pepper, salt and cayenne pepper powder
  3. In a large bowl, toss the thawed wings with the cooking oil
  4. Put into the paper bag and shake until coated – save any excess powder in the bag
  5. Arrange the wings in a single layer on two large baking sheets.
  6. Bake until just done, about 35-45 minutes.
  7. Meanwhile create your dipping sauce: In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, and ONLY ONE teaspoon of the vinegar
  8. To coat your cooked wings, in a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco sauce, and the remaining powder from the bag – ALTERNATE:  Simply use Frank’s Red Hot Cayenne Pepper Sauce
  9. Add the wings and toss to coat.
  10. Serve the wings with the celery sticks and blue-cheese dressing alongside.

MENU SUGGESTION

  • Pair these wings with more finger food. Corn on the cob would go nicely.
  • Roasted potato wedges are a good alternative and can be cooked alongside the wings.

 

Eggplant Babaganoush

INGREDIENTS

  • 1 eggplant
  • 2 cloves garlic (diced)
  • 5 TBL lemon
  • 4 TBL tahini
  • 1 sprig parsley
  • Salt

STEP BY STEP

  1. Wash outside of eggplant.
  2. Perforate skin of eggplant multiple times with fork.
  3. Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
  4. Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
  5. Wrap in plastic wrap, leaving stem exposed
  6. Cut off stem and squeeze from belly button, removing all the flesh
  7. Put flesh into a colander and let drain for 1/2 hour
  8. Add diced garlic, salt, lemon, parsley and tahini
  9. Blend well. A food processor helps a lot
  10. If bitter add 1 TBL honey
  11. Serve with pita chips

Velez-Malaga Lomo Cerdo Picante

When we lived in Spain for two years, we had a “favorite” Chinese restaurant that we frequented while living in Velez-Malaga, Spain. Nie Xun Zhie (locally called Xi Xie) was a very authentic Chinese restaurant, where they all spoke… you got it… Spanish.. This as close as I can recreate to my favorite dish that I got every time we went there.

INGREDIENTS

  • Whole grain rice (not quick cook)
  • 1 carrot (julienne strips then diced – aka riced)
    MEAT TOPPING
  • 1 thin Pork cutlet
  • 1/2 onion (thinly sliced)
  • 1 stalk celery (diced)
  • 5 small hot chili peppers (minced)
  • 1 clove garlic (diced)
  • EVOO
  • diced scallion
    SAUCE
  • 1 tsp (to taste) Siracha
  • 2 TBL Soy sauce
  • 1 TBL tomato paste
  • 1 TBL Corn starch
  • 2 TBL Rice Wine Vinegar
  • 1 tsp Sugar
  • zest and juice from one lime

STEP BY STEP

  1. Start rice cooking. This will take about 30 minutes.  Stir rice at 15 minutes, then continue with preparation.
  2. 15 minutes from completion of rice, heat oil in saute pan
  3. Sweat onions over low heat
  4. When the onions START to become translucent, add celery
  5. Stir to combine (30 seconds) then add chili peppers
  6. Stir to combine, then add garlic
  7. Cook 1 more minute, then remove from heat

Once you become familiar with this recipe, you can start Step 8 at the same time as Step 2

  1. Heat cast iron skillet to high heat
  2. Sear pork over high heat in lightly oiled pan just until edges start to curl
  3. Flip and cook about half the time the other side cooked
  4. Remove from heat and place on cutting board to let juices redistribute for about 5 minutes.
  5. Cut pork into thin strips, then into small cubes, then mince a bit more
  6. Combine both onion mixture and pork into saute pan over LOW heat
  7. Put carrots into skillet pork was cooked in and put over medium heat
  8. Mix soy, corn starch and sugar in small bowl
  9. Mix in with pork mixture and stir until it starts to thicken
  10. Mix riced carrots into the rice, reserving some for garnish
  11. Server mixture over rice and top with carrot rice and scallions

 

Cocos Asian Sesame Dressing

Coco’s has brought back the dressing with a very important caveat. Please see comments below for more information.

INGREDIENTS

  • 1/4 CU Sunflower or canola oil
  • 1/4 CU minced onion
  • 1 tsp red chili flakes
  • 1/4 CU Rice vinegar
  • 2 TBL Balsamic vinegar
  • 1/4 CU Soy sauce
  • 1/4 CU orange juice
  • 2 TBL Sesame oil
  • 1/4 CU Corn syrup (Karo)
  • 1 TBL Molasses
  • 1 tsp fresh ginger
  • 1 TBL Almonds (pulverized)
  • 1 tsp white pepper

STEP BY STEP

  1. Put canola oil in small pan
  2. Add chili flakes and minced onion when oil is still cool
  3. Heat slowly to 250 degrees, and cook for 10 minutes
  4. Remove from heat and set aside to cool somewhat.
  5. In second pot pour vinegars, soy, and orange juice
  6. Drizzle in sesame oil slowly while whisking
  7. Slowly (and carefully) pour hot oil through a METAL strainer into second pot containing vinegars, soy, etc
  8. Carefully discard solids remaining in strainer
  9. Add remaining ingredients and whisk until all is combined
  10. Add corn syrup and bring up to 250-270 degrees.
  11. Cool before putting into a pourable bottle

GRANDPA’S NOTE

We moved to Spain from Phoenix in 2008, and stayed for two years. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. As I was down to my last bottle, I’ve prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

UPDATE FROM GRANDPA

May 2016 – I’ve been following this chain with interest. It seems that Coco’s Asian Dressing has many fans. For awhile, I was able to find the bottled dressing here in Phoenix, but that too has disappeared. I’ve contacted the Coco’s Marketing Department with these two questions: (1) Is the dressing EVER going to be available again, and (2) is the Asian Chicken Salad being removed from the menu altogether. Hopefully they will do me the courtesy of returning my message. I will pass that information on to all of you.

Meanwhile, I’ve done a bit of research on my own.  It seems that Catalina Restaurant Group, as of April 2015, is under new ownership.   San Antonio-based Food Management Partners (FMP) acquired the Catalina Restaurant Group, parent of the family-dining concepts Coco’s and Carrows, last month, and expressed optimism about both brands.  FMP promised the same quality food as we have enjoyed for years.  Within a month after acquisition they started eliminating positions and closing about 70 restaurants doing business under the name Cocos and Carrows.  They promise that shedding the under-performing stores will allow them to strengthen the remaining profitable locations.

In May 2016 the Corporate office in Irvine California was also closed.  Other locations have extended their hours from 11 pm until 2 am.  It seems that in the remaining locations the prices are going up, and the menus are becoming a bit more of the upper crust rather than a neighborhood restaurant.  I’ve called several restaurants and they have informed me that the bottles are not for sale, and never will be, but all of them have said that the Asian Chicken Salad will remain as a menu item.

It sounds as if this delectable item is on its way out.  At this point, please use this blog to improving my copy cat recipe (above) and letting us know if ever you find a location that is selling the bottled dressing.  Maybe between all of us, we can clear out their warehouse.

Please eMail comments to me directly at RobtAndr@gMail.com as the G.D. hackers have forced me to disable comments. – Thanks for your passionate replies.

By request: here are photos of the front and back of the bottle, nutritional information, and the ingredients sticker.  Click a photo for an enlargement.  It is very important to make sure that the oil is fully emulsified*, or the dressing will separate.

 

 

* To emulsify an oil into a liquid requires constant whisking of the liquid as the oil is VERY SLOWLY drizzled into the liquid.

Comments sent to RobtAndr@gMail.com

April 13, 2020

I worked at Coco’s before they closed my store. The managers do not know who makes the Asian dressing. It comes in gallon containers from a restaurant supply prepackaged with Coco’s name on it. I do know that they purchased some of the dressings from Ken’s Steakhouse, because when we ran out we got it from them. Have you tried that brand? Also the bottles they packaged it in for resale are identical to Kraft bottles.  Even though CoCo’s does not sell the bottle of dressing any longer, they will sell you a to-go container of it.  

The ingredient that is unusual in the dressing is the paprika. Ken’s Pan Asian Dressing has paprika which the kraft version doesn’t contain.

CoCo’s was owned by a Japanese company  Zensho Co., Ltd.,  (Wiki Info to the left, corporate link HERE.) before the new owners Food Management Partners came in and closed the stores.   It is now owned by Shari’s Cafe & Pies  (Wiki Info to the left, corporate link HERE.)

Diane Mathison

Diane,
 
This is the first that I’ve heard about Ken’s steakhouse dressing. Great tip! I’m tried the ranch dressing, and did not like it, but I never tried their sesame ginger mixture.  I will make sure to add your info to the recipe page. Unfortunately, we can’t get out to get any of it, but will be able to soon. Stay safe.
 
Robert “grandpa” Andrews
 
June 2022
The search goes on.  Here is a follow-up contribution from Diane Mathison.  She sent a letter a couple of years ago.  Here is her take on making a small amount of the dressing.  Tweak it based on your preferences.
 
I have been working on recreating this dressing. It only makes enough for one salad, so its is not too expensive to experiment. I think I have it 99% there. Waiting for this last batch to cool .  
Asian Dressing
2 TBL Hoisin Sauce
½ TBL oil
¼ TBL vinegar
¼ TBL sesame oil
½ tsp Corn Syrup
¼ tsp Garlic
½ tsp Paprika
Sesame seeds
Bring to a boil
Let cool before putting on your salad.
 
 
 
 
 
Send commens to RobtAndr@gMail.com
 
31 thoughts on “Cocos Asian Sesame Dressing” that came through before comments were closed.

  1. I am going to have to try your recipe. But I really think Coco’s should sell it online. I love the stuff!

  2. I love the coco’s dressing as well. My daughter and I actually went to buy some last night and the waitress said that they didn’t buy it anymore. I was so sad! She said they stopped selling it because people were only buying the dressing and not the salad. So I checked the website for a copycat dressing and found this one. so my questions to the wonderful person who made up this dressing how was this dressing compared to coco’s dressing. I’m a seasoned cook so it sounds like it would work but how was it for you. similar and a little off? I would love to try it but just wondering what your thoughts of your own recipe were.

    1. It is a “fair” substitute. Not exact, but good. There is something that is missing, but I’ve not put my finger on it. This is definitely worth a try though.

    2. Geiselle, I guess the outcry was heard by Corporate. They are now selling the dressing again. I buy the dressing, but when I go to Coco’s I still get this salad. It hasn’t slowed down my purchase one bit. Grandpa

      1. Robert,
        I just returned from a trip to Phoenix. I attempted to buy some last week but was told they no longer are selling it. His words “we haven’t sold that in ages”. So please, where did you find it?
        Thank you in advance.

  3. I just saw your recipe. I will give a try. This salad dressing is loved by both my husband and sister. I went to buy some at Coco’s the other day, they told me they no longer sold it. Thank you Mary G.

    1. The same thing happened to me. Why would they no longer sell a product that many people obviously love? Raise the price: Maybe, but stop selling it. Com’on Coco’s are you in it just for the money or to make people deliciously happy as well.

  5. Three Cheers to Coco’s for listening to their consumers. Buying the dressing from Coco’s didn’t reduce the number of times that I went to the restaurant, but it allowed me to enjoy (and think of) Coco’s every time I used their dressing. Lisa… This is GREAT news.
    Grandpa.

  6. The dressing is back at Coco´s. I use to buy the same at Restaurant Depot as Oriental Dressing with the brands “Our Family Recipe” by the gallon, but there’s not anymore. Does anybody know something similar?
    Best Regards

    1. The Coco’s dressing is under $4 a bottle, so for the little amount that I use, that works great for me. Don’t know about Our Family Recipe though. Did a quick Google search and came up blank.

  7. That recipe looks TOO complicated, with elements that would make it VERY expensive. I will look for another brand that is similar.

    • This recipe was needed once upon a time. Coco’s has seen the error of their ways though and is once again selling their sesame dressing at less than it costs for us to make it. I LOVE this dressing though and used it a lot, so it was worth the extra money for me to make it myself. Thanks for your feedback.

  8. I just went to my local Coco’s in Los Angeles and was told they are not selling their dressing. Buuuummmmmmeeerrrr!!!!!!!

  9. I too have just tried at 5-6 Coco’s in the San Diego area to buy the Asian dressing and am told they are no longer making it. The restaurant can’t even get more of it for their in-store salads. I take that to mean it won’t even be on the menu. I agree with an earlier comment that if you’ve got a product that sells and people love it, for Heaven’s sake keep it available to consumers. (Marketing 101.) Whether they sell it on the salad or in a bottle, wouldn’t they still make money? And wouldn’t people eat there when they go in to buy the dressing? I would. Raise the price if you need to if people truly want it and it’s the only source Coco’s could really profit. Coco’s, if you read this, PLEASE BRING IT BACK!

  10. I invited a friend over on Saturday for lunch and I offered to make my version of Coco’s Asian Chicken salad – and have since been told the dressing isn’t available. Apparently, the company that made it went out of business so Coco’s found another supplier but they are still working on refining the recipe. I will have to try your recipe since I opened my mouth before I knew if I had any dressing! Wish me luck (don’t know what pulverized almonds are or where to find them).

  11. Is there any update…. Is the dressing available in bottles. or not…At one time last year, the store clerk (manager?) said they would sell it if I brought in a bottle for them to fill… don’t know if this is still in effect or not.

    • Jim, I was at Coco’s two weeks ago. The Oriental Chicken Salad was back on the menu. The dressing TASTED similar, but the sesame oil was not completely emulsified and overall it was a bit of a disappointment. I know that there IS a replacement currently, but it is not as good as the original. To answer your question: Refilling a bottle would probably be on a store-by-store basis. Please let us know what you find.

  12. I love Coco’s Asian Chicken dressing and was sad that I could not buy the bottles anymore. But I have found a substitute, Togo’s Asian chicken salad Dressing is very close (it has been so long, but it got that same kick). I would love someone to try it and tell me their thoughts.

    • Sherry, I am moving your comment to the top of the page. It is funny, but on my site, I have about 1600 of my recipes – and the Coco’s Asian Dressing has generated twenty times more comments and traffic than any other recipe. Why in the world did they stop producing such a great product? I’ll try Togo’s and let you know what I think – and will encourage others to give feedback as well. Robert (Grandpa) Andrews

  13. This message sent January 26 to Coco’s HQ: I am a regular customer here in Phoenix, and I loved the Asian Chicken Salad. I am a chef – and there is a lamentation heard across the world. NO DRESSING ?!?  Please bring back the dressing. There is no contender. Robert “Grandpa” Andrews – http://www.GrandpaCooks.com

  14. Important Update: The dressing has been discontinued. The restaurant has a replacement (that is not very good.) A comment from Sherry Leger suggests a substitute and asks our feedback. This warrants its own page. PLEASE CLICK HERE to read about Togo’s Asian Chicken Salad Dressing.

  15. I heard from Coco’s Corporate. Here is their reply:

    Dear Robert:

    We received your message about the Coco’s Spicy Asian Dressing return and yes, the dressing is back in the restaurants. So you can frequent your closest Coco’s to get Coco’s Asian Salad and this month’s promotion we feature the Thai Chicken Salad with noodles and lettuce that you may also like. We don’t currently sell it retail but you can ask the restaurant for a 16 oz to-go container and they can sell you that until we sell it retail. Thank you for your interest in this great product.

    Susan Sullivan
    Operations Assistant
    Food Management Partners
    Email ssullivan@foodmps.com

  16. A note to Susan Sullivan,

    FYI…
    I got the Asian Chicken Salad at Cocos at 2026 N 7th St, Phoenix, AZ 85006. The dressing had separated. I’ve never had that happen before. Ever. And I’ve ordered it at least a dozen times. If you are using a different manufacturer, they need to address this issue.
    I’ve only ordered it once since the change but I wanted to let you know.
    PS:
    Thanks for bringing it back.

    Susan’s Reply:

    Thank you for that information, I heard about it like in November but it was fixed so let me follow up on that right away and thank you for letting me know – as you know we want this product to be perfect since it’s such a signature of Coco’s.

  17. If someone still has a bottle of the dressing from Coco’s, could you please list the ingredients as stated on the bottle?

    • Julie, I still have a bottle. I will post a photo above the comments. When they were going to stop carrying it, I bought ten bottles of the stuff. I am down to my last bottle. 🙁 PLEASE COCO’S – BRING THIS ITEM BACK !!!!

  18. Thanks so much for posting a picture of the ingredients. I didn’t realize there was so much “junk” in it, but it’s still the best, and I’m disappointed I can’t buy it anywhere. I haven’t tried your recipe yet, but I will soon, and I’ll let you know what I think. I will also try Sherry’s suggestion of Togo’s Asian dressing, and I’ll let you know what I think of that one, also. Thanks again.

 

Asian Salad

INGREDIENTS

  • 1 CU Napa cabbage (sliced thin)
  • 1/2 CU red cabbage (sliced thin)
  • 1 CU Chicken scraps (shredded)
  • 1 TBL scallions (chopped)
  • 1 TBL carrot slivers
  • 2 TBL cilantro (chopped very roughly, include stems)
  • wasabi root (or powder) to taste
  • 1 tsp ground ginger (optional)
    TOPPING
  • 1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

  1. Put serving plate into refrigerator
  2. Toss all ingredients
  3. Add dressing and toss again
  4. Remove plate from refrigerator
  5. Serve cold on top of soba noodles (or other Chinese noodles)
  6. Top with cashews, peanuts or almonds

ASIAN DRESSING

  • 1 TBL soy
  • 1 TBL sesame oil
  • 1 TBL rice wine vinegar
  • 1 tsp sugar
  • 1 tsp Yakisoba sauce or Asian Fish Sauce
  • 1 tsp poppy seeds

Asian Noodle Salad

INGREDIENTS for the SALAD

  • 3 cups Napa cabbage (sliced thinly)
  • 1 small red pepper (chopped)
  • 1 bunch scallions (chopped)
  • 1 small orange pepper (chopped)
  • 1 bunch fresh cilantro (chopped)
    TO FINISH
  • 2 tablespoons of toasted sesame seeds
  • 1 lime
  • 1 lb Udon noodles

SPECIAL ASIAN SAUCE

  • 1/2 cup water or chicken stock
  • 1/2 cup peanut butter – smooth or chunkey
  • 1/4 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon hot sesame oil
  • 1/4 cup minced fresh ginger
  • 1 large garlic clove, minced

Put all of the sauce ingredients in a food processor and blend until smooth.

STEP BY STEP

  1. Combine sauce ingredients and put in microwave safe glass container
  2. Combine all salad ingredients except the lime and Udon Noodles
  3. Cook Udon Noodles according to instructions
  4. Set aside 1 tsp sesame seeds
  5. Toss prepared salad ingredients with the juice from one lime
  6. Toss everything with The Sauce
  7. Sprinkle with sesame seeds

 

Arizona Punch

INGREDIENTS

  • 1 can frozen orange juice
  • 1 cup pineapple juice
  • 2 TBL maraschino cherry juice
  • 8-12 ice cubes
  • 1 quarts ginger ale

STEP BY STEP

  1. Mix first three ingredients using a blender
  2. Pour the mixture over ice cubes
  3. Add ginger ale

Serves 4-6 people

Grandpa’s Grandpa’s Applejack

This recipe is over 100 years old.  It is a recipe that was handed down to my father, by his father, and then later to me.  This recipe was created about fifty years before the FDA, so comes with no guarantees.  Use it at your own risk.  All I can say is that I drank it and survived.  It also contains some antiquated terms, so I’ve made modern substitutions and translations in my notes.

demijohnINGREDIENTS for HARD CIDER

  • 1 Imperial Gallon Demijohn – ( See Grandpa’s note 5 )
  • 4 liters Apple juice – ( See Grandpa’s note 1 )
  • 50 g sugar ( about 3 TBL )
  • 1 small handful of papaya green – ( See Grandpa’s note 2 )
  • 1 large handful raisins  – ( See Grandpa’s note 3 )
  • Wine yeast ( See Grandpa’s note 4 )

STEP BY STEP

  1. Pour 1 quart of apple juice into a demijohn – ( See Grandpa’s note 5 )
  2. Dissolve sugar in 1/4 C boiling water
  3. After the water cools, add the sugar mixture to the demijohn
  4. Add your papaya green – ( See Grandpa’s note 2 )
  5. The next morning, add another quart of apple juice
  6. Repeat Step 5 over the next two days ( see Step 7 )
    NOTE:  All the juice could be added on day 1 but this gradual process possibly gives more flavour.
  7. On the fourth day fill the container leaving an inch of head room in the bottle.applejack
  8. On day five, the cider should be racked into a clean demijohn, leaving the papaya green and rubbish or “lees” at the bottom of the demijohn.  Discard them – (See Grandpa’s note 6 )
  9. Store the demijohn in a cool dark place for about a fortnight to allow more sediment to settle out before bottling. – ( See Grandpa’s note 7 )
  10. See Grandpa’s note 8 for making Applejack out of Hard Cider
  11. canning-jarsSiphon off the clear liquid into 1/2 quart bottles with 1 tsp sugar added per bottle.
    Kerr canning jars also work well.  Keep warm for a few days for the bottles to get “fat” with the secondary fermentation.
  12. Store somewhere cool for at least a month before sampling.
  13. See Grandpa’s note 10 to finish up.

GRANDPA’S NOTES

  1. Your apple cider should have no added chemicals or preservatives or sugar.  Absolutely cannot be pasteurized.  Avoid anything with “drink” in the name – even better, get your cider from a farmer’s market or local apple orchard.
  2. The layer of green just under the skin of a papaya contains peptic enzyme.  You can also get 5 gm (1 tsp) of  it from Amazon BY CLICKING HERE
  3. You need a yeast nutrient 2.5 g (1/2 tsp) – modern raisins have enzymes that retard yeast growth, so boil them for a few minutes before putting into your bottle
  4. The MUST left in the bottom of a bottle from aged wine.  What is MUST?.   White Champagne is best but any wine yeast will do, even red.
  5. A demijohn ranges from one gallon to about ten gallons.  An Imperial gallon is about 1-1/4 US gallon, so is slightly larger than a US gallon.  Make substitutions based on whatever glass container you have available.
  6. Racking means that you should siphon off the clear liquid leaving the hard particulates at the bottom of the bottle.  If you do not have a second demijohn, a sterile white plastic bucket can be used, the contents are then returned to the demijohn after it has been cleaned. It is better and more sterile to go straight into a second clean bottle.
  7. A fortnight is about two weeks.  This recipe does not mention it, but this device from Amazon is good for making sure your brew doesn’t go bad.  This AIRLOCK is one device.  A TWIN BUBBLE AIRLOCK is another option.
  8. What you have now is hard cider.  For those of you from back east, you can equate this to 3.2 beer.  If you want to go to the extra effort, you can create Applejack out of your Hard Cider by using the following method.
  9. Hard cider will typically have an O.G. (original gravity reading) of around 1038.  Applejack will have a F.G. (final gravity reading) of around 998, giving about 5.6%ABV (alcohol by volume)  and 0.74% acidity. For a less acidic cider the apple juice can be reduced and the sugar increased. Stronger versions can be produced by adding extra sugar during Step 2.  Each extra 50 g of sugar provides about 0.5% alcohol – but do not sacrifice quality for alcoholic strength.  You will get a better taste quality following the original instructions printed here.
  10. EXTRA INFO:  Sodium Benzoate and Potassium Sorbate are often used as preservatives, but if you don’t use enough it does absolutely nothing.  If you use too much, you can damage your liver.  If you consume it with vitamin C the byproduct is benzene – a carcinogen.  Best bet: Drink this before it spoils.  Don’t use any preservative.

APPLEJACK (an Unofficial Recipe)

INGREDIENTS for APPLEJACK

  • Hard (fermented) apple cider
  • Two demijohn bottles

STEP BY STEP

  1. Fill your first demijohn ( or heavy glass container ) about 7/8 full of apple cider
  2. Put it in a zeb-zero environment  – – – Traditionally this is done in a barrel outdoors in wintertime, but improvise as your circumstances require.
  3. After it has chilled for several hours (traditionally you would do this overnight) inspect the barrel and see if a layer of ice has formed on top of the liquid
  4. Remove this ice, as completely as possible, and discard.  This is frozen water.  The alcohol, has a lower freezing point than the water, and will not freeze.
  5. Repeat process until cider has achieved the desired degree of intoxicating qualities, or until you are not getting much ice out after an overnight freezing.
  6. See Grandpa’s note 9 and 10

 

Apple Wink

INGREDIENTS

  • 1/2 CU banana nectar
  • 1/2 CU apple juice
  • 1-2 tsp honey

STEP BY STEP

  1. If you have a juicer, juice the ingredients, then mix and serve.
  2. If you have only a blender, you can liquefy the ingredients
  3. Then add 1/4 CU of orange juice.

 

Kale and Mustard Greens Pasta Noodles

INGREDIENTS

  • Large handful of Kale or minzuna.
  • Large handful of mustard greens, collard greens, or spinach
  • 2 C White AP Flour
  • 1/2 C flax or whole wheat flour
  • 3 yolks plus 1 whole egg
  • 1/2 tsp salt

STEP BY STEP

Noodles can be cut to any width
Noodles can be cut to any width
  1. Steam greens
  2. Chop the steamed greens small
  3. Squeeze all moisture from greens – Press between paper towels and newspaper
  4. Chop again to make sure they are very fine
  5. Sift together All-Purpose Flour, flax or whole wheat flour and salt
  6. Create a “well” in the flours
  7. Crack and beat the eggs into the well and start to mix
  8. Add water 1 tsp at a time (if necessary) to allow dough ball to come together
  9. Wrap in plastic and let contents meld for 30 minutes
  10. Using a rolling pin on a floured surface, roll, flip, roll, flip, etc
    Ideally, if you have a pasta roller, start on setting 5 and go down to setting 2.
  11. Once desired thickness is obtained use pasta cutter or pizza cutter and a ruler to cut strips
  12. Hang out to dry for 30 minutes before cooking
  13. Cook only until noodles are softened. Takes HALF the time as dried pasta.
  14. Toss with olive oil and cheese

This recipe was published in Grandpa’s Corner – IRC Volume 1, Issue 5

International Rescue Committee – Gila Farms Cooperative Project

Kale and Mustard Green Quiche

This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.

Kale and Mustard Green Quiche
Kale and Mustard Green Quiche
  • Use commercial pie crust or MAKE YOUR OWN
  • You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.

INGREDIENTS

  • 3 Mustard Green leaves
  • 12 Kale Leaves (destemmed and thoroughly massaged)
  • 6 large eggs
  • 1/4 CU milk
  • 2 tsp sugar
  • 1 TBL olive oil
  • 1 TBL All Purpose flour
  • 1/2 onion chopped small
  • 3 cloves garlic chopped small
  • 1/2 CU shredded cheddar cheese
  • salt and pepper to taste

STEP BY STEP

  1. Wash three mustard green leaves and about a dozen kale leaves
  2. Remove stems and steam leaves until soft
  3. Chop into small pieces and S-Q-U-E-E-Z-E the water from them
  4. Chop squeezed pieces again to make sure they are really small
  5. Add above ingredients to the minced greens
  6. Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
  7. Bake at 350 degrees for about 30 minutes.
  8. Test for doneness by sticking a knife or toothpick into the center of the quiche.
  9. It should be “clean” when you remove it… that is, no liquid stuck to it.
    If there is debris stuck to the toothpick, let it cook another 8-10 minutes
  10. Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.

This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter:  Volume 1, Issue 6

RobtCyn Tapenade

The IRC Gila Farms project gives us more greens than we can use in a week, so here is a way to extend the season.  This is also good when greens are in season at the grocery and very inexpensive.

INGREDIENTS

Mustard Greens, Kale, Spinach, Cilantro, Garlic, Lemon Juice, Onion, Olive Oil, Salt

  1. Re-wash all greens
  2. Chop greens into small pieces
  3. Mince in food processor
  4. Drizzle in 1/2 C olive oil to emulsify
  5. Pack into ice cube trays
  6. Top off with water
  7. Store in refrigerator for up to a month or freeze in cubes for a year.

Possible Applications

Mix with:
… Sour Cream for Dip
… Yougurt and Cuke
… EVOO for Salad dressing
… maranara for spagetti
… deviled egg filling / topping
… add as a pizza topping
… under chicken skin to bake
… hamburger for meatloaf
… scrambled egg
… mix with cream cheese for crackers

 

 

 

Kale Chips

INGREDIENTS

  • 1 bunch kale – FRESH
  • 1 tsp olive oil
  • 1 tsp seasoned salt

STEP BY STEP

  1. Preheat oven to 275º F
  2. Line a baking sheet with waxed paper.
  3. With a knife or scissors remove the leaves from the thick stem.
  4. Cut leaves into pieces about 1-1/2 to 2 inches in size.
  5. Wash and thoroughly dry kale using a salad spinner.
  6. Toss the kale leaves in your olive oil.
  7. Sprinkle them with sea salt and just a bit of cayenne or chili powder
    Use paprika if you want the flavor, but no heat.
  8. Bake for 10 minutes, then flip them over and salt them again.  No more chili powder or paprika though.
  9. Bake up to another 10-20 minutes until the edges are browned but are not burnt
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