April 24,2006 - Cherrry Creek Grill's Macho Salad and Cornbread Skillet

Updated again on 3/16/2017 with Cornbread recipe from Hillstone.

***Update: 5/15/2010

I noticed that many people end up at my blog because they google "macho salad." I originally posted a recipe that I found. I didn't make any changes even though I noticed that it was missing a few items. I eat this salad all the time and have made it on several occasions. I can see the restaurant from my office window.

I made a few changes to the recipe. The first is changing the cider vinegar to champagne vinegar. I talked to one of the waiters and tried to get the recipe out of him. He only revealed that they used a champagne vinaigrette for the dressing.

The original recipe called for salad greens. The restaurant uses a mix of different baby lettuces including frisee. It also called for croutons but did not specify what kind of croutons. I know for a fact that they make their own croutons using leftover cornbread that they serve in the restaurant. They also use leftover rotisserie chicken. Rotisserie chicken is one of the entree options. The salad ingredients also changes from time to time. I listed the regular ingredients I find in my salad bowl.

The Hillstone Restaurant Group opened a Houston's in Cherry Creek. I ate there for the very first time a few weeks ago. The menu is definitely different from the Cherry Creek Grill but still very good.

***

Sunday was lunch at the Cherry Creek Grill with Chris. I ordered the macho salad like I usually do. The salad was a little different this time. The dates were missing and the tomatoes were sliced instead of the usual grape tomatoes. It was still good. The cornbread was also delicious. I found the below recipe under Fairway Grill's Macho Salad. The recipe seems pretty close. I think I shall attempt to make it this week. The Cherry Creek Grill is part of the Hillstone restaurant group. It operates under the name Houston's, Bandera, Palm Beach Grill...depending on what city you are in.

Dressing:

This recipe makes a lot of dressing! Halve or quarter it. Trust me.

1/2 cup spicy brown mustard

1 cup lemon juice

1/4 cup champagne vinegar

2 tbsp. brown sugar

2 tsp. kosher salt

1 tsp. black pepper

1/4 cup fresh garlic

1 tsp. dried basil

1 tsp. dried oregano

1 quart + 1 cup olive oil

Place all ingredients except oil in a bowl. Whisk in oil to emulsify by hand. Keep Chilled.

Salad:

5-6 cornbread croutons

3 cups baby lettuces

1/2 cup rotisserie chicken

1/2 cup grape tomatoes

8 medjool dates, roughly chopped

1/2 cup avocado, diced

1/2 cup fresh corn kernels, raw

1/2 cup almonds, roasted and chopped

goat cheese

green onions, sliced (I always request the salad without the onions.)

dressing (recipe above)

Toss everything together.

Hillstone shared several of their recipes with Bon Appétit Magazine, including their cornbread recipe.  The cornbread is pretty good. It's a toss-up between this cornbread and the other cornbread I make with jalapenos, cheese, and green onions.

Cast Iron Skillet Cornbread

1¼ Cups All-Purpose Flour

1 Cup Fine-Grind Cornmeal

1 Tablespoon Baking Powder

1½ Teaspoons Kosher Salt

4 Large Eggs

1½ Cups Canned Creamed Corn (From One 15-Ounce Can)

1 4.5-Ounce Can Mild Green Chiles, Drained, Chopped

1½ Ounces Mild White Cheddar, Grated (About ½ Cup)

1½ Ounces Monterey Jack, Grated (About ½ Cup)

¾ Cup Unsalted Butter (1½ Sticks), Room Temperature

⅔ Cup Sugar

Nonstick Vegetable Oil Spray

Place rack in middle of oven. Set 10-inch Cast Iron skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°.

Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.

Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.

Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center).

Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

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