Garlic-Onion Tortilla Cake

A few weeks ago I received my first issue of The Food Network magazine. Oh my.....I could try something new daily! But for our party this Sunday, we need something for the "big kids" too...otherwise known as adults. I found two great recipes that Guy Fieri has featured in the Feb/Mar '09 issue. One is an appetizer and the other is a dessert. Today I am posting the appetizer. For those of you who are garlic lovers, this should make you very happy. I have told you in a previous post that we grow our own garlic. Our whole family loves garlic so this recipe should go over well. Even our grandchildren like garlic pizza, otherwise known to them as white pizza. Our other appetizer is going to be a 7-layer taco dip, so this will fit in nicely with the overall theme. Wish me luck!!

Garlic-Onion Tortilla Cake

FOR THE ROASTED GARLIC

4 whole heads garlic

1 Tbsp extra-virgin olive oil

FOR THE TORTILLA CAKE

1 cup canola oil

4 Tbsp unsalted butter

2 Tbsp sugar

5 Tbsp grated Parmesan cheese

1/4 cup mayonnaise

2 Tbsp minced fresh cilantro

12 large flour tortillas

2 Tbsp balsamic vinegar

1. Prepare the roasted garlic. Preheat oven to 375 degrees. Cut the top 1/2 in. off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.

2. Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook stirring to caramelize. Remove from the heat and let cool.

3. Once cooled, mix the onions with the Parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.

4. Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 Tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.

5. After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.

GRILLED PORK TENDERLOIN WITH CASHEW RICE

Last night I pulled out a recipe that I never tried because we needed something new. It was really good! The tenderloin was very, very tender and so tasty! I think if I make this again I would kick it up a little with a dried hot red pepper in the marinade and take it out before cooking. But overall, I think it was very good and made a great dinner.
GRILLED PORK TENDERLOIN WITH GARLIC CILANTRO BUTTER AND CASHEW RICE
1 1/2 LB. Pork Tenderloin
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
1/4 bunch fresh cilantro, chopped
3 Tbsp lime juice
Freshly ground pepper and salt to taste

For Roasted Garlic: 12 cloves garlic, peeled
Olive Oil
Place peeled garlic cloves in small baking dish and cover with olive oil. Bake at 350 degrees for 45 minutes until garlic is soft.

For Cashew Rice: 1 to 1/2 cups hot cooked rice
1 tsp. grated fresh ginger
4 green onions, chopped and sauteed
3 cloves garlic, chopped and sauteed
1/2 cup salted cashews
To hot cooked rice, stir in grated ginger, sauteed green onions and garlic and cashews.

For Garlic Cilantro
Butter: 1 stick butter, softened
3 Tbsp fresh cilantro, chopped
2 Tbsp roasted garlic
2 Tbsp lime juice
Mix together all ingredients until smooth.

Cut tenderloin crosswise into 2-in pieces and flatten slightly. Combine all but 2 Tbsp of the roasted garlic, olive oil, cilantro, lime juice, salt and pepper. Marinate in mixture 4 hours or overnight.
Remove pork from marinade; pan broil in heavy skillet or grill pan with the marinade over medium-high heat 2-3 minutes per side. Serve atop cashew rice. Top each serving with a pat of the Cilantro-Garlic Butter.