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.
Summer Zucchini and Squash with Porcini Vinaigrette
from Chef Jason Greene
The Grove Café and Market
3 Zucchini and 3 Summer Squash
2 oz arugula
4 oz goat cheese
5 basil leaves
4 oz Marcona almonds
Salt and pepper Continue reading
- Photo: by Kitty Leaken
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
from 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.
from Barbara Nass at The Spice Lady
Baharat (Mixed Spices)
Makes about 2 cups
1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cassia bark
1/4 cup cloves
1/3 cup cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs
1/2 cup ground paprika
from Ziggy’s International Market
Home chefs looking for a quick vegetarian option need look no further. Ziggy’s offers a mushroom curry recipe using products from the Rani brand name that is ready to serve in only 15 minutes. Begin with fresh mushrooms. Experiment with seasoning to achieve the desired level of heat.
From Talin Market World Food Fare
1 can coconut milk
8 cups water or unsalted chicken stock
1 stalk lemon grass, cut into 4-5 pieces
4 oz galanga (Thai spicy ginger root), sliced
5 kaffir lime leaves, bruised
8 oz straw mushrooms