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.

Still Hungry? Tradition, Passion, Love – November 2015

The holiday season, of course, is centered largely around food. November through January often mean full bellies and lots of travel, and that heaping combination often means hotels, hot meals and hospitality. For this month of gratitude and lots of food, Still Hungry? talks with the local chefs who work in some of Santa Fe’s best hotel restaurants and dedicate themselves year-round to feeding people who are away from home—and locals, too!

Whether you’re on the road for business, vacationing for the holidays, or you live in Santa Fe and don’t feel up to cooking, these chefs are there to feed and nurture you with a meal that tastes of his own traditions. And whether you’re staying in the hotel, or you’re just out for a local bite, you won’t even have to do the dishes. Continue reading

Still Hungry? September 2015

salmon-1531137-639x750The 25th annual Santa Fe Wine & Chile Fiesta is coming up, so this month, “Still Hungry?” decided to go straight to the wineries to see what they were pairing with their favorite wines. The most difficult part of this assignment? Narrowing it down to only one recipe per winery. The other challenge I faced was that I decided to cook each of these and see if they really are as delicious as they sound. I am not a trained cook; for many years, people assumed I couldn’t cook at all. I’ve invited people over for dinner and had them cook for me, and the last time I invited a gentleman caller over for a home-cooked meal he told me he never wanted to see me again. And, I have been known to pair a dry rosé with Animal Crackers. My point is, if I can make these recipes, so can you, and boy, are they all worth the time! The wines paired here are all available in New Mexico.

Merry Edwards Winery

Honey Lime Baked Wild Salmon with Mango and Black Bean Salsa, paired with Merry Edwards Sauvignon Blanc
(Recipe created by Joanne Williams, reprinted courtesy of Merry Edwards Winery)

Merry Edwards Winery Estate Sommelier Brendan Tierney says, “Merry Edwards’ 2013 Sauvignon Blanc pairs great with this salmon recipe because the ripe fruit flavors of the honey lime glaze and mangos are matched by ripe citrus and orchard fruit notes in the wine. The crisp finish of the 2013 Sauvignon Blanc helps cut through the richness of the salmon and avocado, encouraging another bite and another sip for the perfect pairing.”
Honey Baked Salmon
Serves 4
1 pound wild salmon
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lime juice
1 Tablespoon raw honey
salt and pepper to taste
Preheat oven (or BBQ) to 400 degrees. Place salmon in a lightly greased shallow pan, just the size of the salmon. (To barbecue, place salmon in a pan lined with heavy-duty aluminum foil.) Mix oil, lime juice and honey together in a small bowl and spoon over the salmon. Sprinkle with salt and pepper. Bake for 15 to 20 minutes until firm, but still moist and flaky.
Mango and Black Bean Salsa
1 cup diced mango
1 cup diced jicama
1 avocado, diced
1 can (15 ounces) organic black beans, rinsed and well-drained
1 jalapeño pepper, seeded & minced (optional)
3 Tablespoons fresh chopped cilantro, plus extra for garnish
2 Tablespoons minced red onions
2 Tablespoons fresh lime juice
1 teaspoon fresh minced garlic
½ teaspoon ground cumin
salt and black pepper to taste

In a medium bowl, place mango, jicama, avocado, black beans, jalapeño, 3 tablespoons of the cilantro and red onions. In a small bowl, mix lime juice, salt, garlic, cumin and black pepper. Gently stir the lime dressing into the mango mixture and divide the salsa between four plates. Top each with a piece of Honey Lime Baked Wild Salmon, garnish with a bit more cilantro and serve.

CR’s notes: Salmon is my go-to fish and this recipe is delicious. I chose the baking option rather than the grill. In 20 minutes and with very little prep time, I had a wonderful piece of salmon. The Mango and Black Bean Salsa was a little more time consuming, but equally tasty and the leftover salsa went very well with grilled chicken.

Want to try these wines Santa Fe-style? The Club at Quail Run will be hosting a Merry Edwards dinner Thursday, September 24. 505.986.2200 for reservations.

J. Lohr Vineyards and Winery

Brie Baked Artichoke with J. Lohr Estates Riverstone Chardonnay Cream, paired with J. Lohr Estates Riverstone Chardonnay
(Recipe created by Chef Tony Baker, of Montrio Restaurant, Monterey, Calif., reprinted courtesy of J. Lohr Vineyards and Winery)
Chef’s comment: “This is a banging share appetizer! Who said wine and artichokes don’t go together? While the sommeliers are weeping, I’m sipping a deliciously chilled glass of J. Lohr Estates Chardonnay while peeling leaf after leaf of rich, cheesy goodness!”
Serves 4

4 large artichokes, cooked
8 ounces Brie cheese, cut into small squares
1/2 cup shallots, chopped
1 Tablespoon olive oil
1/4 cup white wine vinegar
3/4 cup J. Lohr Estates Riverstone Chardonnay
1/2 cup heavy cream
8 ounces unsalted butter, diced
2 ounces mustard, whole grain
1 Tablespoon lemon juice
1/2 ounces horseradish, hot
salt and pepper to taste
Artichoke Preparation

Trim the stem from the artichoke so it can sit up; remove the furry choke from the heart if it hasn’t already been removed. Gently separate the leaves and place the cheese randomly throughout the artichoke (2 ounces per choke). Place in a 350-degree oven for 15 minutes, until the artichoke is hot and the Brie is nice and soft. Remove the artichoke from the oven and pour generous amounts of the Chardonnay cream sauce (recipe below) over the choke and serve with grilled bread.

Chardonnay Cream Sauce
In a saucepan, sweat the shallots in the olive oil, add the vinegar and bring to a simmer. Add the wine and gently simmer for 3 minutes. Add the cream and bring to a simmer, then gradually whisk in the butter on low heat. When all of the butter is incorporated, add the mustard, lemon and horseradish. Season with salt and pepper to taste. Note: The sauce is intended to be served immediately after preparation.
CR’s notes: The most decadent of the dishes. Wow! Artichoke, cheese, cream sauce, what’s not to love? I never would have come up with this on my own. The wine pairing really does work, too. It’s very rich, as you can imagine—I wasn’t able to finish my artichoke. As an appetizer, you could probably get two servings out of one artichoke, though the presentation would suffer a bit.
See what La Plazuela does with J. Lohr wines at their wine dinner, Wednesday, September 23. 505.995.2316 for reservations.

Cline Cellars

Grilled Portobello Mushrooms stuffed with Spinach and Dried Tomatoes, paired with Cline Sonoma County Syrah
(Recipe reprinted courtesy of Cline Cellars)
Serves 4
Jim Caroompas of Cline Cellars says the Sonoma County Syrah “is a delicate, medium-bodied Syrah with supple tannins, making it an excellent fit for a complex but ‘quiet’ dish like stuffed Portobello mushrooms. “
Prep time: 30 minutes | Grilling time: 10-15 minutes

10 ounces baby spinach leaves, rinsed
Extra-virgin olive oil
1⁄2 cup finely chopped yellow onion
2 teaspoons finely chopped garlic
1 cup finely diced ripe tomato
1⁄4 cup oil-packed, sun-dried tomatoes, thinly sliced
1⁄4 cup pitted and coarsely chopped Kalamata olives
Kosher salt
Freshly ground black pepper
4 large portobello mushrooms, 5-6 inches in diameter
1⁄4 cup fine, soft bread crumbs

To make the filling: In a large saucepan over high heat, cook the spinach just until wilted, 1 to 2 minutes, stirring frequently. Transfer the spinach to a sieve and drain until cooled. Squeeze out the remaining liquid with your hands, and then roughly chop the spinach. You should have about 1 cup.
Wipe out the saucepan and warm 2 tablespoons of olive oil over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the diced tomatoes and cook for 1 minute, stirring occasionally. Add the spinach, sun-dried tomatoes, olives, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Cook until all the moisture has evaporated, 1 to 2 minutes, stirring occasionally. Remove the saucepan from the heat.
Remove and discard the mushroom stems. With a teaspoon, carefully scrape out the black gills from the mushroom caps and discard. Generously brush or spray the mushroom caps with oil and season them with 1⁄4 teaspoon salt. Grill, smooth sides up, over direct medium heat until well-marked, about 5 minutes. Transfer to a work surface, smooth sides down. Spoon a thin layer of the filling onto the mushrooms, spreading it evenly to the edges.
In a small bowl toss the bread crumbs with 1 tablespoon of oil, and salt and pepper to taste. Sprinkle each stuffed mushroom evenly with a thin layer of crumbs. Grill the mushrooms, smooth sides down, over direct medium heat until the crumbs are browned and the mushrooms are tender, 5 to 10 minutes more. Serve warm.

CR’s notes: My first try at stuffed mushrooms and I’ll be making this again. It wasn’t terribly labor-intensive, as I feared it might be. I should have cooked the filling a little longer, but I was getting impatient because I was starving. I opened a bottle of Cline Sonoma County Syrah and the combo was wonderful; there was a lovely smokiness in the wine that the mushrooms really brought out. A great vegetarian dish. (I think it would also be good with the addition of bacon.)

Galisteo Bistro will be hosting a Cline Cellars wine dinner Friday, September 25. 505.982.3700 for reservations.

Duckhorn Vineyards

Blue Cheese, Fig and Parma Ham Flat Bread pairs with Duckhorn Merlot
(Recipe created by Chef Bryant Cunningham via Duckhorn Vineyards, reprinted courtesy of Duckhorn Vineyards)

Serves 6

Belinda Weber of Duckhorn Vineyards says of this pairing, “The combination of textures and the juiciness of the fig harmonized with the saltiness of the Parma Ham, highlighting the condensed fruit in this merlot and matching the wine’s velvety finish. The sharpness of the blue cheese is matched with the structure and depth of the wine, softening the young tannins.”

4-6 ounces of your favorite pizza dough
1/2 cup cream
1/2 cup blue cheese
4-6 fresh figs
6 thin slices Parma ham
3 Tablespoons walnuts, toasted
1/2 cup arugula
Preheat oven to 450 degrees and place a pizza stone in the oven. Place pizza dough on floured surface for 10 minutes. Meanwhile, scald cream, remove from heat and stir in blue cheese. Lumpy is okay. Roll out pizza dough to desired thickness. Spread a thin layer of blue cheese mixture on the pizza dough. Cut figs in half and wrap with Parma ham. Place on pizza dough. Bake for 10-15 minutes or until pizza dough is golden and blue cheese is bubbling. Remove from oven, scatter walnuts and arugula on pizza.
CR’s notes: I used a ten-inch pizza crust and I would have stabbed someone with a fork if they had tried to take a slice away from me. If you want to serve six, either start with a larger crust or increase the recipe. I substituted prosciutto for the Parma ham and burnt my first bunch of walnuts—they don’t have to toast very long. This is going into my repertoire.
Try Santa Fe pairings with Duckhorn Vineyards wines at Restaurant Martín’s wine dinner, Thursday, September 24. Reservations: 505.820.0919.

by Caitlin Richards

Still Hungry? August 2015: Mark Kiffin

This year marks the 15th anniversary of Chef Mark Kiffin’s ownership of The Compound Restaurant, but you wouldn’t know it; Chef Kiffin is saving up the big celebration for next year, when he is “planning on a partying summer” to celebrate The Compound’s 50thanniversary. This is the bigger milestone for Chef Kiffin, who says, “There are only a few really classic nationally recognized restaurants like this” that are 50 years old. Asked about the smaller milestone, Chef Kiffin laughs, “This year is my 15th anniversary, so that’s fun!” Then in a more solemn tone, he adds that it really is “quite an honor—also a lot of work.” Laughing again, he says, “Welcome to the restaurant business, now give up your life!”

Continue reading

Still Hungry? July 2015

“When did ginger beer become indispensable?” I turned on the TV just in time to hear a fictional bartender utter these words. When, indeed? There was a time when mixers came out of a gun and the most exciting fresh fruit behind a bar was an orange. Mixologists are more than mere bartenders, they are passionate about their craft and take time to create cocktails that use fresh, seasonal ingredients, usually sourced locally, which enhance the flavors of the spirit rather than mask them. These drinks are fabulous on their own, but when paired with the right food the combinations complement each other the way a Chianti complements pasta with tomato sauce.

Apothecary Lounge at Hotel Parq Central

Katixa Mercier, Apothecary Lounge Manager, and Frank Sanchez, Chef

When Katixa Mercier came to the Apothecary Lounge three months ago she had the opportunity not only to develop the cocktail program but to work with Chef Frank Sanchez to create a bar menu of small plates that would work with the cocktails. On mixology Katixa says, “It’s important to honor the classics,” but she also likes to “push the envelope a bit and get to play.” Katixa focuses on local ingredients for her cocktails as much as possible. “Hotel Parq Central is a local business and we feel a social responsibility to give back to the community.” A restaurant and bar can’t stand out there on their own—they need to “be involved with the whole industry. People want to know where things come from.” Continue reading

Still Hungry? June 2015: Farmers’ Favorites

Local Flavor has been tuned into and talking to the New Mexico farming community for 20 years and in that time a lot of very special people have appeared on our pages. Just stop by the Farmer’s Market in Santa Fe on a Saturday and you’ll see how integral these people are to our community and how much locals enjoy knowing the people who raise their food, from vegetables to meat to honey. This month we revisited several of our past favorites to see what they were up to and asked for some of their favorite recipes. Continue reading

Boxcar Farm Wild Greens Soup

Boxcar Farms

Boxcar Farms

1/2 pound spinach
1 cup each of 3 kinds of other greens – dandelion greens, nettles greens, quelites or other wild green
1/2 cup chives or green onions
1/2 cup cilantro (or parsley if you hate cilantro)
1 teaspoon sea salt
2 potatoes, either Yukon type or Desiree
2-3 cloves garlic
1 good sized onion
3 Tablespoons olive oil
1 Tablespoon butter
2-3 teaspoons Chimayo red chile
Soup broth or water

Wash and chop greens and chop the potatoes. Combine all the greens (including herbs and green onions) in a soup pot with salt, butter and enough water to cover and simmer for about 35-40 minutes. In the meantime, chop the onion and cook over low heat in a skillet with some olive oil until good and brown and caramelized. This can take up to 20-30 minutes. When the onions are about done, crush a clove or four of garlic into the pan as well and sizzle just long enough (1-2 minutes) to start cooking the garlic. Then add the onion pan to the pot of greens, add about 3 to 4 cups of broth or water, and cook another few minutes to meld the flavors. Then, puree the mix, either with a hand (immersion) blender or a regular blender, although be careful not to burn yourself. Then return to the stove to heat a bit more and add spices — we like the Chimayo red chile and sometimes a bit of coconut aminos, but you could add cooking wine, lemon juice or any other flavoring you like. Sometimes just the herbs are enough. You can put any wild or garden greens you want into this recipe — lambsquarter, dandelion, kale, chard, turnip greens, dock, early plantain, wild mallow. Be more careful with strong-flavored greens like arugula or sorrel, but those work, too. You can also add any fresh herbs (wild or no) such as wild monarda, oregano, thyme. The wild greens add wonderful flavors but also good nourishment — these plants are often filled with minerals and vitamins.