schedule

chimayo market corn

blue mesa

recipe

At Blue Mesa we shave the kernels tableside for you, but it’s delicious eaten on the cob, too.

ingredients

  • Mayonnaise
  • Cotija cheese

Chile Mix

  • 1 TB. chile powder
  • 1 TB. paprika
  • 1 tsp. kosher salt
  • ½ tsp. black pepper

instructions

  1. Cook fresh corn on the cob for 7-10 minutes until corn it is done.
  2. Brush warm corn on the cob with mayonnaise.
  3. Roll corn in grated cotija cheese, making sure it’s well coated.
  4. Sprinkle Chile Mix over the corn.

Ouzo Pomegranate Martini

Cat Cora

recipe

ingredients

  • 4 ounces pomegranate juice
  • 4 ounces pineapple juice
  • 2 ounces ouzo
  • 2 ounces vodka
  • 1 teaspoon fresh lime juice
  • 2 lime slices, for garnish
  • ice

instructions

  1. In a martini shaker, combine all ingredients with 1/2 cup of ice. Shake well and strain into 2 chilled martini glasses rimmed with sugar. Garnish each glass with a lime wedge.

Pan-Seared Basque Filet of Beef with Corn Basil Succotash

Cat Cora

recipe

Basil and beef stock give this succotash a new flair. If you want to make this without the beef stock, see the option on the next page and make a light cob broth from the corn cobs after you slice off all the kernels. Of course fresh is always best, but if you're making the beef stock version, you can use frozen corn kernels here if you're short on time.

ingredients

  • 4 ears of corn, shucked and cleaned
  • 1 ½ # beef tenderloin, cleaned
  • 2 teaspoons salt
  • 1 teaspoon pepper–
  • 2 tablespoon dried orange zest (McCormick has it)
  • 2 tablespoons chili powder (not hot)
  • 2 tablespoons olive oil
  • 1/4 cup of pecorino cheese
  • 1 teaspoon butter
  • 2 tomatoes, finely diced
  • 1 small yellow onion, finely chopped
  • 1 scallion, chopped
  • 1 cup beef stock
  • 2 tablespoons chopped fresh basil

instructions

  1. Carefully, with a long, sharp knife, cut the corn kernels from the cob. Set aside the kernels (and reserve the cobs if you want to make a cob broth).
  2. Preheat the oven to 400°F
  3. Season the beef with salt and pepper. In a large sauté pan, heat the oil and sear the beef on all sides, just until brown and caramelized. Top each filet with 1 tablespoon of the grated pecorino cheese, and place the filets in the oven for 4 to 5 minutes.
  4. Heat the butter in a sauté pan. When it's foamy, add the corn, tomatoes, yellow onion, and scallion. Pour in the beef stock and add the chopped basil. Simmer for 3 for 4 minutes.
  5. Divide the succotash between 4 individual bowls, and top each with one of the beef filets.
  6. Serve immediately.
  7. Option 1: Using Cob Broth Instead of Beef Broth When you cut off the kernels of corn from the cobs, set aside the kernels and reserve the cobs. Snap the cobs in two, place them in a small pot, and cover with cold water. Set over high heat. Once the water boils, lower the heat and simmer the broth for 20 minutes to an hour, adding a little more cold water if necessary.

Cat's Egyptian Bread Salad

Cat Cora

recipe

Basil and beef stock give this succotash a new flair. If you want to make this without the beef stock, see the option on the next page and make a light cob broth from the corn cobs after you slice off all the kernels. Of course fresh is always best, but if you're making the beef stock version, you can use frozen corn kernels here if you're short on time.

ingredients

  • 2 pita breads, cut in small squares
  • 2 teaspoons paprika
  • 2 teaspoons sesame seeds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cucumber, seeded and sliced ½ inch
  • 1 pint of cherry tomatoes, halved
  • 2 scallion, chopped
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons chopped mint
  • 2 tablespoons thyme
  • 1 lemon, juiced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 pepperoncini

instructions

  1. Preheat oven to 375 degrees.
  2. Toss the pita squares in a bowl with paprika, sesame seeds, salt and olive oil. Place the pita squares on a baking pan and bake for 5 minutes until crisp.
  3. In a small sauté pan, heat the olive oil. Add the garlic and brown for 1 minute. Set aside to cool.
  4. In a bowl, toss the cucumber, tomatoes, scallion, mint, thyme, lemon, olive oil and sumac. Toss in the garlic, pita chips, salt and pepper. Mix well and serve.

Tropical Fruit Tart

Cat Cora

recipe

ingredients

  • 1 3/4 cups all purpose flour
  • 1/4 cup powdered sugar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 4 large egg yolks
  • 3 tablespoons water
  • 1 cup whole milk
  • 1 1inchlong piece fresh ginger, peeled, thinly sliced
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2/3 cup apricot preserves
  • 2 tablespoons Cognac
  • 3 kiwis, peeled, thinly sliced
  • 1 ripe mango, pitted, peeled, thinly sliced
  • 1/4 fresh pineapple, peeled, cored thinly sliced
  • Dark chocolate, grated

instructions

  1. Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
  2. Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
  3. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
  4. Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

Greek Lamb and Olive Burgers with Avocado Tzatziki

Cat Cora

recipe

ingredients

  • 1 pound ground lamb or lean beef
  • 1/3 cup Kalamata olives, chopped
  • 3 tablespoons breadcrumbs
  • 2 tablespoons finely chopped yellow onion
  • 1 tablespoon chopped scallion
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh oregano, chopped
  • 2 tablespoons crumbled feta
  • 4 onion hamburger/brioche rolls, split and toasted
  • 4 lettuce leaves, washed and dried
  • 4 tomato slices
  • 4 cucumber slices (optional)
  • 4 thin slices red onion (optional)

instructions

  1. Stir together all avocado tzatziki ingredients and chill in frige at least one hour or longer.
  2. With your hands or a wooden spoon, mix the lamb, olives, breadcrumbs, onion, scallion, salt, pepper, oregano, and feta until all the ingredients are evenly distributed. Shape the meat mixture into four 1/2-inch thick patties.
  3. Grill over medium-hot coals or pan grill over medium heat for 5 minutes per side. The burgers should no longer be pink in the center.
  4. To serve, place each burger on a roll, spoon on a little tzatziki, and top with lettuce, tomato, cucumber, and onion slices to your taste.

Salmon and Scallop Skewers with Romesco Sauce

Cat Cora

recipe

ingredients

  • 8 8-inch wooden skewers, soaked in cool water for at least 1 hour
  • 8 ounces of salmon filet (either one large piece or several smaller pieces) cut into 8 equal chunks
  • 8 sea scallops
  • 3 tablespoons olive oil
  • Kosher salt& freshly cracked black pepper
  • 3 TBS fresh lime juice
  • 1 red bell pepper, cut into 1 1/4 inch chunks
  • 1 red onion, cut into 1/ 1/4 inch chunks
  • 1 poblanochili pepper, cut into 1 1/4 inch chunks
  • 1 roasted red pepper, seeded, peeled, and roughly chopped
  • 1/4 cup roasted cherry tomatoes
  • 1 tablespoon roughly chopped almonds (8 or 9 whole almonds)
  • 2 cloves garlic, peeled and roughly chopped
  • 1 tablespoon sherry vinegar
  • 1/4 cup of olive oil
  • Pinch of salt
  • Freshly ground black pepper

instructions

  1. Preheat the oven to 400°F or preheat the grill on which you'll cook the skewers. (You can throw the skewers on the grill or use your oven, whichever you prefer.)
  2. In a 9-inch square Pyrex dish combine 2 tablespoons of olive oil, salt, pepper, and lime juice. Add the scallops and salmon to the dish with the marinade. Cover and refrigerate while you make the sauce.
  3. In a blender, combine the roasted pepper, tomatoes, almonds, garlic sherry vinegar, and 1/4 cup of olive oil, blending until smooth. (Note: If you like you can toss whole almonds and peeled garlic cloves into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.) Season with salt and pepper, and set aside.
  4. Remove the salmon and scallops from the marinade, and discard the liquid. With a paper towel pat dry each scallop and chunk of fish. (If you don't dry each piece they'll steam while cooking and have a soft exterior rather than a crisp one.)
  5. Thread each skewer with onion chunks, one salmon chunk, red and poblano pepper chunks, and a scallop. Set the skewers either over a grill or on baking sheet and place the baking sheet on the top rack of your oven, or under the broiler. Cook for 4 minutes and then rotate the baking sheet in the oven and give each skewer a half turn. Cook another 4 minutes or until the salmon is firm to the touch and the scallops have begun to brown on their edges.
  6. You can arrange two criss-crossed skewers on each plate and spoon Romesco sauce over them or pile the skewers on a serving platter and serve the sauce in a bowl, allowing everyone to take as much sauce as they'd like.

Risotto with Spring Peas, Leeks and Parmigiano

ferrari's

recipe

This risotto is one we serve during spring and goes very well with all the fresh produce available at that time. You can also use “fresh frozen peas” but make sure to get a tasty and reputable brand (Whole Foods does a good job). This especially lends itself well to plenty of Sardinian Vermentino, enjoy!

ingredients

  • 2 cups Arborio rice
  • 7 1⁄2 cups chicken stock (preferably low sodium)
  • 1 cup dry white wine (something drinkable please)
  • 2 tbsp extra-virgin olive oil (E.V.O.O.)
  • 1 small onion minced
  • 1⁄2 leek, cleaned and minced (only the white part please)
  • 1 green onion, sliced
  • 2 garlic cloves minced
  • 1 cup fresh spring peas
  • 1 cup freshly grated Parmigiano Reggiano
  • 3 tbsp unsalted butter
  • 4 leaves basil, chiffonade or torn (up to you)

instructions

  1. In a medium sauce pan, under medium heat, add the E.V. olive oil and sauté the onion, leek, green onion and garlic until tender. Add the Arborio rice and stir with a wooden spoon until well coated and toasted, about 3 minutes. Add the white wine and reduce until completely absorbed. Pour about 3 cups of the chicken stock into the risotto and cook until completely absorbed, continually stirring. Continue adding the chicken stock, 3 cups at a time, and after 15 minutes have passed, add the raw green peas and continue to cook the rice over medium heat. Taste the rice for the “al dente texture” after 18-20 minutes and turn off the heat.
  2. Then, stir in the Parmigiano Reggiano, basil and butter. Cover the pan and let sit for 2 minutes.
  3. Plate the risotto, a drizzle with a nice amount of E.V. olive oil, you’ll be very very happy.

HOISON BBQ SAUCE

kennys

recipe

ingredients

  • 2 cups hoison sauce
  • 1-1⁄2 cups rice wine vinegar
  • 1⁄2 cup seseme oil (pure dark)

instructions

  1. combine all ingredients. mix well with whisk until everything is completely incorporated.

MAMA FOOS CHINESE MEATBALLS

kennys

recipe

ingredients

  • 1 lb ground beef
  • 3 tbs yellow onion pureed
  • 2 tsp garlic freshly pureed
  • 1 tbs pickled ginger (pureed)
  • 1/2 oz cilantro (chopped fine)
  • 2 tsp chicken base
  • 2 tbs orange juice
  • 2 tsp cornstarch (disolve in orange juice)
  • 1-1/2 tbs seseme oil
  • 2 tsp soy sauce
  • 1 tbs siracha
  • 2 ea eggs (large)
  • 1/3 cup panko

instructions

  1. Disolve corn starch in orange juice. Combine all ingredients. Mix well refrigerate for 1 hour to let mixture set up. Form in to 2 oz balls. Place on parchement lined sheet tray
  2. Bake in convection oven at 325 high fan for 15 minutes until brown and firm.(regular oven 350 for 17 minutes).
  3. Heat hoison bbq sauce up slowly until hot. Place meatballs in sauce and let sit in sauce for at least 10 minutes before serving. Drizzle with sriracha aioli and serve.

SRIRACHA AIOLI

kennys

recipe

ingredients

  • 1/2 cup mayonaise
  • 1 tbs sriracha hot pepper sauce
  • 1/4 tsp lemon juice

instructions

  1. Combine ingredients, mix well with whisk.

Cranberry Cheddar Cheese Fondue

melting pot

recipe

ingredients

  • 2 and 3/4 cups (11 oz.) shredded Cheddar cheese
  • 3 tbsp. all-purpose flour
  • 1 cup hard cider (Strongbow brand recommended)
  • 2 tsp. finely chopped shallots
  • 2 tsp. dry mustard
  • 2 tbsp. chopped sweetened dried cranberries
  • 1 tsp. freshly ground pepper
  • 2 tsp. crushed walnuts

instructions

  1. Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the hard cider into the bowl. Stir in the shallots, mustard and cranberries using a fork. Cook for 30 seconds stirring constantly.
  2. Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Stir in the pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the walnuts.

Champagne vinaigrette

Z Taverna

recipe

ingredients

  • 3/4 oz shallots(minced)
  • 2 Tbsp dijion mustard
  • 1/2 cup granulated sugar
  • 3/4 Tbsp garlic(minced)
  • 1 cup champagne vinegar(quality brand)
  • 1/2 Tbsp salt
  • 3/4 Tbsp white pepperr
  • 3 cups canola oil

instructions

  1. Combine shallots, dijion mustard, sugar, garlic, champagne vinegar, salt & pepper
  2. Blend with a Buerre stick or in a food processor until well blend or for about 15 seconds.
  3. Continue to mix and slowly add the oil in a thin steady stream until all oil is incorporated.
  4. The vinaigrette should be pale yellow in color with a somewhat creamy consistency.

Lucky Garden Gimlet

Eddie "Lucky" Campbell

recipe

ingredients

  • 2 oz Ford’s Gin
  • 1 oz Fresh Lime Juice
  • 1 oz Ginger Syrup*
  • 2-3 Fresh Basil Leaves

instructions

  1. Ginger Syrup Peel and slice plenty of fresh ginger (cutting it into .25” pieces) and then fill blender less than half full of the sliced ginger.
  2. Fill the blender with simple syrup.
  3. Blend until the ginger appears completely liquefied.
  4. Strain out all the remaining ginger pulp…and there’s your ginger syrup.
  5. Shake vigorously and double strain into a coupe glass (or any stemmed cocktail glass).
  6. Garnish with a basil leaf floating in the cocktail.