As anyone who’s been there knows, one of the great joys of visiting Santa Fe is eating out.
Here are some winning recipes from a few of our favorite food haunts.
Market Steer Steakhouse
Fresno Chimmichuri Sauce
Courtesy of owner-executive chef Kathleen Crook
Ingredients:
2 each Fresno chiles (you can substitute jalapeño), stems and seeds removed
2 bunches cilantro (leaves and some stems are OK)
2 bunches Italian flat leaf parsley, leaves only
6 cloves garlic, peeled
Juice of 3 limes
2 cups blended canola oil
Kosher salt to taste
Method:
Place everything in a food processor except the oil and start blending. Then start adding the oil in a very steady stream. Once all the oil is in, stop processor and check seasonings. Add more salt if necessary. This will keep in your refrigerator for up to five days.
Enjoy on grilled meat, fish, poultry, or roasted pork. I use chimmichuri like ketchup, or really any condiment.
Tex Mex Mussels
Courtesy Kathleen Crook, Market Steer Steakhouse
Ingredients:
1 pound mussels, cleaned and beard removed
2 teaspoons garlic, rough chopped
2 tablespoons Hatch green chile, roasted, peeled, and chopped
¼ cup unsalted butter
½ bottle Shiner Bock beer (the other half is for you)
1 tablespoon kosher salt
Method:
Clean the mussels by removing the beard and any other debris. Removing the beard, pull the fuzzy part up then down to remove.
Then get a sauté pan very hot and add a little blended oil. Immediately add the mussels, garlic, green chile, and butter. About 10 seconds later add the beer and cover with a lid.
Steam the mussels for about 3 – 5 minutes. Check to make sure all the mussels opened. Taste the broth and adjust seasonings if necessary. Serve immediately with crusty bread or French fries!
Geronimo
Elk Tenderloin With Brandied Mushroom Sauce And Garlic Mashed Potatoes
Courtesy of owner-executive chef Sllin Cruz
Elk
Ingredients:
2 8-ounce elk tenderloin
1 Negra Modelo beer
3 garlic cloves
1 shallots
1 tablespoon chopped rosemary
1/4 cup hoisin sauce
Method:
Mix all together. Marinate for 24 hours; then grill.
Mushroom Sauce
Ingredients:
8 ounces fresh morel mushrooms
2 tablespoons butter
1 shallot, medium diced
1/2 cup brandy
1 teaspoon fresh thyme
1/2 cup heavy cream
1 cup rich demi-glace
Method:
Cook the mushrooms and shallots with butter and add the brandy. Cook till the alcohol is gone. Then add the thyme cream and demi-cook till you get a good consistency.
Garlic Mashed Potatoes
Ingredients:
8 ounces Yukon gold potatoes
2 tablespoons roasted garlic
1/4 cup heavy cream
2 tablespoons chopped green onions
Salt and pepper to taste
Method:
Cook the potatoes in water and add the rest of the ingredients.
Borrego House Margarita
Courtesy of bar manager-mixologist Shaun Adams at Geronimo
Ingredients:
2 ounces green-chile-infused silver tequila
1 ounce lime citrus sour
Alderwood-smoked sea salt
Lime quarter for garnish
Method:
Infuse green chile into tequila: Roast half of the chiles and keep half fresh; peel, deseed, and destem chiles and place in infusion container. Add 1 bottle of silver tequila to 6 to 8 chiles, and then purée. Let sit for 24 hours and then strain out the chile particulate matter. Store in a glass container.
Rim cocktail glass with alderwood-smoked salt. Shake all ingredients together. Pour into cocktail glass. Garnish with quarter slice of lime.
Sassella
Regalo di Papa Negroni
Courtesy of owner-executive chef Cristian Pontiggia
Translated as Papa’s Gift, this barrel-aged negroni is inspired by Chef Cristian's father, who is a well-known mixologist back in Italy. While we age ours for two months, followed by another two months of resting in the bottle, this classic cocktail can be enjoyed at any time.
Ingredients:
1 ounce Tumbleroot Navy Strength Gin
1 ounce Cocchi Doppo Teatro Vermouth
1 ounce Campari
Method:
In a mixing glass, combine all ingredients over ice and stir. Pour into a rocks glass over fresh ice (large cubes preferred) and garnish with a slice of orange.
Taste of Valtellina
Courtesy of owner-executive chef Cristian Pontiggia
American Culinary Federation’s 2020 Chef of the Year, Cristian Pontiggia comes from a village that’s known for two things: nebbiolo wine and fontina cheese. This is a beautiful expression of both in schiatts — balls of fried fontina cheese in a batter that features a nebbiolo grappa.
Buckwheat Schiatts
Ingredients:
10 ounces buckwheat flour
5 ounces all-purpose flour
2 ounces breadcrumbs
1 teaspoon baking powder
Pinch of salt
24 ounces mineral water
1 bottle Italian lager
1/2 shot nebbiolo grappa
Fontina cheese
Method:
In a mixing bowl, combine all dry ingredients and mix evenly. In a separate container, combine all wet ingredients except for the mineral water. Slowly mix and incorporate the wet ingredients into the dry, adding mineral water to achieve the right consistency. The batter should be smooth but not too thick.
In a large pot, heat a blend of vegetable and canola oil to 350 degrees. Dip cubes of the fontina in the batter and gently place in the oil. Fry until golden brown.
Enjoy with bresaola, balsamic vinegar and arugula, or whatever sides you prefer.
Burrata: House made burrata, heirloom cherry tomato, cucumber, balsamic pearls, microbasil, crispy garlic, lemon olive oil
Artichoke and apple salad
Baby octopus: Baby octopus, squid ink, purple radish, castelvetrano olives, cherry tomatoes (one of the specials)
1/3
Veal Osso Buco
Courtesy of owner-executive chef Cristian Pontiggia
Ingredients:
2 – 4 veal shanks
2 large onions, diced
2 large carrots, diced
6 roma tomatoes, diced
3 cloves garlic, crushed
1 cup dry white wine
1 cup beef stock
Olive oil
Gremolata
Ingredients:
2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 tablespoon lemon zest
Method:
In a small bowl mix the gremolata ingredients and set aside. In a Dutch oven, add 2 – 3 tablespoons of olive oil and bring to a medium high heat. Add the veal. Cook until brown on the outside. Set aside in a bowl and keep warm. Add to the Dutch oven the crushed garlic and onion. Cook until onions are tender. Return the veal to the Dutch oven with the carrots and the wine. Simmer for 10 minutes.
Add tomatoes, beef stock, and salt and pepper to taste. Cover and simmer on low for 1½ hours, basting the veal every 15 – 20 minutes. When done, the meat should be tender but not falling off the bone.
Osso buco is best served with mashed potatoes or polenta. On the plate, place the potatoes or polenta in the center; place the shank and vegetables in the center of the starch, and garish with the gremolata.
Radish & Rye
Grandma Ledbetter’s Green Chile Cornbake
Courtesy of chef-owner Dru Ruebush
Ingredients:
2 cans creamed corn
1/4 cup cornmeal
6 tablespoons canola oil
2 eggs
1/4 teaspoon garlic powder
2 cups grated cheese
1 cup diced green chile
Instructions:
Preheat oven to 350 degrees.
Mix together all but cheese and green chile, and pour half this mixture into a greased baking pan. Next, add all the green chile, then the cheese. Finally, add the remainder of the corn mixture, being sure to cover the cheese. Bake until set and nicely browned on top.
Notes: An 8” x 12” Pyrex or similar casserole dish is recommended as a baking pan. Use any cheese to your liking, such as colby longhorn. I recommend a medium spiciness for the chile, but you can adjust to your taste as well.
505 Manhattan Cocktail
Courtesy of chef-owner Dru Ruebush
2 ounces Buffalo Trace Bourbon
1/2 ounce Carpano Antica
1/2 ounce Ancho Chile Reyes
1/4 ounce creme de cocoa
2 dashes Angostura bitters
Method:
Combine all ingredients in mixing glass and stir for 30 seconds. Strain into coupe or over ice in a rocks glass. Garnish with Amarena cherry.
Photography: (All images) courtesy the restaurants
"drink" - Google News
August 02, 2021 at 09:39PM
https://ift.tt/3C8yyaz
Eat, Drink Santa Fe: Delicious Recipes From the City Different - C&I Magazine - Cowboys and Indians
"drink" - Google News
https://ift.tt/2STbaKe
https://ift.tt/2VWmZ3q
Bagikan Berita Ini
0 Response to "Eat, Drink Santa Fe: Delicious Recipes From the City Different - C&I Magazine - Cowboys and Indians"
Post a Comment