My recipe, as posted to Laura Manzare’s THE HEALTHY LIVING CHRONICLES blog Check it out!
I have two top favorite restaurants in the world. Neither are particularly close to me in Charlotte, but one is definitely closer to me than the other. And they both serve somewhat similar mixtures of food. In this case, to me, it’s the random mix of ingredients that appeals to me at both places. Since neither are close to me, I find myself trying to replicate from memory combinations of my favorite dishes.
I call this the Winslow boat, because one of the 2 restaurants is located in Winslow, AZ at the La Posada Hotel’s Turquoise Room. The other restaurant is Coyote Kitchen in Boone, NC and I always order one of their numerous “boat” dishes.
This is super simple, but takes a bit of preparation…
Layer in a casserole dish the following:
Cooked cornbread drizzled with honey
Black beans & Butter beans
Cubes of Tofu
Sauteed onion & red pepper
cooked Plantains cubed (I purchase mine precooked from the restaurant down the street)
cooked Sweet Potatoes cubed (I just cook mine in the microwave)
Roasted Corn & cloves of garlic (I use a whole bulb but I love garlic)
Top with cilantro & spring onions and broil until heated through… add monterey jack cheese and broil until bubbly & brown
Mix up some chipotle cream cheese in a food processor or magic bullet:)
I just use cream cheese, a can of chipotles (amount to taste), and lime juice
Then top your boat with the cream cheese mixture, sour cream, guacamole, fresh cilantro & spring onions and serve with your favorite salsa… I love cranberry chipotle salsa best for this dish but usually have to make it myself.