recipes

A collection of New Mexico recipes from Local Flavor Magazine’s Still Hungry series, provided by New Mexico’s local chefs, growers, authors, bartenders and residents.

Each month, we ask the leaders of New Mexico’s culinary culture for recipes that reflect not just their own style, but the flavor of life in New Mexico as well.

Past contributors have included Chef Jonathan Perno of Los Poblanos Historic Inn & Organic Farm, Chef Michael Giese of The Indian Pueblo Cultural Center in Albuquerque, Chef Novak
of The Hollar Restaurant in Madrid, Chef Marc Quinones of Bien Shur Restaurant,  Chef Patrick Gharrity of La Casa Sena in Santa Fe, and Cheryl & Bill Jamison, authors of Tasting New Mexico: 100 Years of Distinctive Home Cooking plus many more.


Blades’ Bistro Watermelon Gazpacho Recipe

Gazpacho recipe
Photo: by Kitty Leaken

Watermelon Gazpacho
recipe from Chef/Owner Kevin Bladergroen
of Blade’s Bistro

1 lb seedless watermelon meat (set some cubes aside for garnish)
3 red bell peppers de-seeded, coarsely chopped
3 cucumbers, peeled, de-seeded, then coarsely chopped
2 Tablespoons chopped garlic
½ lb seasoned croutons (can omit for gluten-free)
Salt and pepper to taste Continue reading

Romesco (Spanish Tomato and Red Pepper Sauce)

peppersfrom The Spanish Table
Anna, manager of The Spanish Table, has taken a page out of Steve Winston’s book by the same name. Romesco is a sauce from the Catalan region of Spain. This sauce is infinitely variable, can be as hot and spicy as desired and is a perfect use for homegrown tomatoes or Northern New Mexico chiles. The Spanish Table sells Romesco by the jar.

Prep time 30 minutes

4-5 nora peppers, re-hydrated with boiling water (can substitute 4 tbsp sweet pimenton)
1 small red guindilla pepper (cayena) if desired
2 Tablespoons extra virgin olive oil for frying
1 slice to 1/3 cup stale bread
1 clove garlic, roughly chopped
1 teaspoon coarse sea salt
1/4 cup almonds or hazelnuts or pine nuts (can substitute walnuts)
1 tomato, peeled and seeded (Roasting tomato adds depth to sauce.)
1 sprig parsley (optional)
1 Tablespoon red wine vinegar or sherry vinegar (optional)
4 Tablespoons reserved liquid from nora peppers

Cover nora peppers with water and bring to boil. Allow to steep for 30 minutes. Reserving the liquid, remove stems and seeds while saving flesh and skin.

Fry nuts in olive oil until brown. Remove with slotted spoon. Fry stale bread in olive oil, adding more oil if necessary.

Put garlic and salt in mortar and blend together with a pestle. Or put in food processor and given them several bursts. If making spicy Romesco, add hot pepper. Add cooled nuts with bread and grind. Add nora peppers and blend in. If using parsley, add now. If using tomato, add now.

Season with a splash of vinegar. If serving with vegetables, add a bit more vinegar. If serving with fish, omit vinegar. If sauce is too thick, add a splash of extra-virgin olive oil. As with all sauces, running the sauce through a food processor yields a smoother, more sophisticated product. Leave it chunky for cocina pobre.

The Spanish Table is located at 109 N. Guadalupe Street, Santa Fe, 505.986.0243. www.spanishtable.com.

Roasted Apricot, Frisée and Arugula Salad with Goat Cheese Vinaigrette and Famers’ Market Honey

apricotCreated by Chef Andrew Nichols of The Club at Las Campanas

Chef Nichols’ salad is so perfect with the 2010 Kongsgaard Chardonnay that the wine‚Äîand a corkscrew‚Äîis part of the recipe. “This salad will taste great with the wine,” he says. “”The richness of the apricots and cheese will complement the richness of the Chardonnay, but the touch of acidity in the wine will balance the dish and pairing to perfection.”

Ingredients:
five fresh apricots
1 bunch watercress
1 handful arugula
1 bunch frisée
2 Tablespoons local goat cheese
1 Tablespoon red wine vinegar
1 Tablespoon rice wine vinegar
4 Tablespoons extra-virgin olive oil
1 Tablespoon farmers’ market honey
2 limes
salt
black pepper mill
baguette
micro plane (fine)
1 bottle of Kongsgaard 2010 Chardonnay
1 corkscrew

A couple of hours before you begin to prepare the salad, put the wine in the refrigerator so it cools down. Preheat your oven to 450 degrees. Mix 2 tablespoons of honey with 2 tablespoons of lime juice and reserve. Halve your apricots and place on a sheet pan. Drizzle each half with the honey and lime mixture and sprinkle with salt. Cut two slices of baguette about 1/2 inch thick and drizzle with the olive oil. When the oven is hot put the apricots in and cook for about 5-8 minutes. You can cook the baguette at the same time, but only cook it for 4 minutes so it remains soft on the inside. While the apricots are cooking, rinse and dry the lettuces and reserve. Whisk together the two kinds of vinegar, goat cheese, a pinch of salt, two turns of cracked black pepper and extra-virgin olive oil. Remove the apricots and bread from the oven and allow to cool. Dress your greens with the vinaigrette and a pinch of salt and plate. Place the toasted baguette and roasted apricots on the plate as well. Drizzle everything with the rest of the honey-lime sauce and add a couple of turns of black pepper. Zest the remaining lime over the top of all the food. Remember to remove the bottle of wine from the refrigerator thirty minutes before serving the salad so that the wine isn’t too cold. Open and enjoy!
Serves two