It’s officially Thanksgiving Eve 2014! That means it’s time for sharing and spreading happiness. Here at Copper Canyon Grill and Stanford Grill, family is of the upmost importance to us, and we would like to take this time to wish you and yours a very happy Thanksgiving!
This year, Stanford Grill, as well as Copper Canyon Gaithersburg and Copper Canyon Glenarden will be closed for the holiday. These locations will all re-open on Friday, November 28th. Copper Canyon Silver Spring, on the other hand, will be open Thanksgiving day from 11am – 9pm!
Again, happy holidays from everyone at Copper Canyon Grill and Stanford Grill.
The chilly holiday weather calls for a warm and cozy meal cuddled up next to a fireplace. Bring on the classic tortilla soup! This hearty stew never fails to please during the holiday season, and today we would like to provide you with a delicious recipe to make tortilla soup with pinto beans at home.
Tortilla Soup with Pinto Beans
Adding pinto beans makes this more of a main dish soup, but it could be even heartier with more greens and vegetables added.
- 3 large dried New Mexico chiles (or pasilla or ancho chiles)
- 1 15-ounce cans diced tomatoes, preferably fire-roasted
- 1 medium onion, chopped
- 3 cloves garlic, peeled
- 1/2 teaspoon Mexican oregano (optional)
- 1/4 teaspoon chipotle chili powder (or to taste)
- 4 cups vegetable broth or no-chicken broth
- 4 cups water
- 3 cups pinto beans, cooked
- salt to taste
- 6 corn tortillas
- 1 large lime, cut into 6 wedges
- 1 ripe large avocado, cut into 1/4-inch cubes
- 4 cups chopped spinach, chard, or kale leaves (packed)
- Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side.
- When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.
- Heat a large saucepan over medium heat. Spray lightly with olive oil (optional) and add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Pour it all into the blender along with the chipotle powder and process until smooth.
- Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.
- While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.
- Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.
- Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.
Contest time! In the spirit of Thanksgiving, we want to give back to you, our loyal customers. In order to do this, we will be holding contests from which you can win $50 gift cards to Copper Canyon Grill and Stanford Grill.
Win a $50 gift card to Copper Canyon Grill by answering the following:
In July, Copper Canyon Grill and Stanford Grill battled it out in a cocktail battle for our Woodfire Club members, but can you name the winning drink? Was it (a) GIN GIMLET, (b) NOT GRANNIES GIMLET, (c) BASIL WATERMELON COOLER? Comment with your answer on the Thanksgiving contest post on Copper Canyon Grill’s Facebook page and a winner will be picked at random just after Thanksgiving! *HINT*: you can always look back at our July posts on Facebook.
To win a $50 Stanford Grill gift card, simply guess how many pumpkin seeds are in our bowl. Comment with your answer on the Thanksgiving contest post on Stanford Grill’s Facebook page. A winner will be announced after Thanksgiving.
Good luck, friends!
It’s that time of year again! We are so thrilled for the holiday season, we wanted to share with you our 2014 Holiday menu. Whether you plan on celebrating the holidays at home or with us, there are plenty of options to enjoy the delicious cuisine of our chefs.
Why not bring Stanford Grill home for the Holidays? Order 2 days in advance and impress your guests with a menu that includes turkey or chicken, mashed potatoes, sweet carrots, cornbread or mac and cheese! This Holiday menu will be available until January 1st, 2015. Call us on (410) 312-0445 today to reserve!
If you’re a Copper Canyon lover, here’s our delicious seasonal menu that you can take home with you up until January 1, 2015! Simply order 2 days in advance by calling your local Copper Canyon Grill. Please note that our Silver Spring location will be open on Thanksgiving day from 11am – 9pm! Guests who place an order at the Silver Spring location can pick up their meal on Thanksgiving day.
From all of us here at Copper Canyon Grill and Stanford Grill, we wish a happy holiday season to you and yours!