It’s warming up, families are coming together to enjoy the outdoors. Planting seeds, planning summer vacations, catching a glimpse of rafters gliding down the Rio Grande, mingling at the farmers market and enjoying the neighborhood trees blooming are all a part of the community buzz. It’s that time of year when the smells of food cooking can be enjoyed across backyards, parks and campgrounds. Our neighbors, friends, relatives and most especially, our local chefs are firing up their grills!
We asked four chefs to send us recipes that they enjoy grilling with family and friends. From family campfire recipes to the grill they share a piece of home and the outdoors with us!
Vintage 423 will get you fired up for summer! With the beautiful ambience, culinary surprises and patio, this local favorite is a hot spot not to be missed. Sous Chef Tony Saccoccia shares a recipe straight from the grill!
Coriander-Rubbed Grilled Beef Tenderloin Skewers with Granny Smith Apple and Mint Chimichurri Sauce
3-5 pounds beef tenderloin tips (or other similar cut of beef or game)
¼ cup ground coriander
¼ cup brown sugar
1 Tablespoon cracked black pepper
1 Tablespoon salt
½ cup canola/olive blended oil
6-12 granny smith apples
1 dozen cipollini onions
4 Fresno peppers
½ clove fresh garlic
1 red pepper
¾ cup rice wine vinegar
1 ounce lime juice
1 teaspoon sugar
½ teaspoon cumin
¼ cup chopped parsley
¼ cup chopped fresh oregano
¼ cup chopped mint
½ cup canola/olive blended oil
Cut beef into 1 by 1 ½ inch dice. Combine coriander, brown sugar, black pepper, salt and oil. Rub seasoning mixture thoroughly onto beef and allow to sit for 1 hour. Cut apples into 1 inch dice. Skewer rubbed beef, cipollinis and diced apples with water-soaked wooden or bamboo skewers. Use 2 pieces of beef per onion and diced apple.
Roast fresnos, shallot, garlic and red pepper for 10 minutes at 400 degrees or until caramelized. Purée with vinegar, lime juice, sugar, cumin and herbs. Slowly drizzle in oil to emulsify.
Now you’re ready to grill the beef skewers and serve with chimichurri on top!
Vintage 423 is located at 8000 Paseo Del Norte Blvd NE in Albuquerque. 505.821.1918. vintage-423.com.
Savoy Bar & Grill
When you think of Savoy Bar and Grill, you think of local elegance paired with local ingredients. From the aroma of its wood burning oven to the sounds of live music, they have it all covered when it comes to relaxing on a summer’s evening. Savoy brings California wine country to the Northeast Heights.
Dinkelmann Dutch Oven Sausage
Chef Frans Dinkelmann of Savoy shares a “family classic, quintessential for overnight camping trips.” He relates, “It’s a variation on a classic South African—my country of origin—sausage recipe, traditionally called boerewors ‘farmer’s sausage.’ The variation is that instead of grinding everything up and stuffing it into sausage casings, we do it slow cooker style. We start it the night before and wake up to a hearty brunch the following morning.”
2 ½ pounds chuck beef (cut into ½ inch cubes)
2 ½ pounds pork cushion (cut into ½ inch cubes)
1 ½ pounds bacon
1 cup dry red wine
½ cup red wine vinegar
6 cups beef stock
2 yellow onions (rough chop)
1 whole star anise
5 whole garlic cloves
¼ cup Worcestershire
3 Tablespoons kosher salt
2 Tablespoons cracked black pepper
2 Tablespoons ground coriander
1 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon fresh ground nutmeg
½ teaspoon ground cloves
White Meal Grits (aka “pap”)
4 quarts water
1 quart milk
1 quart white corn meal
½ pound butter
Salt and pepper to taste
“What’s great about this recipe is you can fill your Dutch oven with all the ingredients at home, keep it refrigerated on your drive to the campsite and have no fuss when you get there.”
For the Dutch oven: combine all ingredients and make sure there is enough stock so that everything is submerged by at least one inch of liquid. Secure the Dutch oven with a tight fitting lid (if yours has a lid that is loose fitting you can secure it with some chicken wire). When you arrive at your campsite and have designated an area for your campfire, dig a hole 1 ½ feet deep and wide enough to fit your Dutch oven. It should be just deep enough so the lid will be 3 to 4 inches under the surface of the dirt when it is covered up. Place your oven in the hole and return the dirt until it is tightly covered. Place remaining dirt to the side to be returned later.
Build your fire on top of the area and enjoy the rest of your evening with family and friends. The following morning, dig up the Dutch oven and set aside to rest. Return all the dirt, including the original dirt (set aside), to the hole and rebuild your fire for the pap and your morning coffee. In a 2 gallon pot, bring the water and milk to a boil. Slowly stir in the white corn meal and move the pot off direct heat. Continue to stir occasionally for approximately 45 minutes, until the pap has a smooth consistency. Add the butter and season to taste.
To serve, put a large serving spoonful of the pap in a bowl and ladle the contents of the Dutch oven over the pap.
His final advice: “If I were to go camping tomorrow and wanted to take some local produce with me to ramp up the recipe, I would add some leeks from Lewandowski farms, some oyster mushrooms from Holley Hock farms and some carrots from Mananica farms.”
Savoy Wine Bar & Grill is located at 10601 Montgomery Blvd. NE in Albuquerque. 505.294.9463. savoyabq.com.
Prairie Star Restaurant and Wine Bar
Looking to take a break from the city and instead take in views of the Sandias? Prairie Star brings the spirit of New Mexico combined with contemporary New American cuisine. Executive Chef Chris Olsen shares a delicious starter that is sure to be a hit, especially if you are hosting a BBQ this summer!
Lavender-Infused Lollipop Lamb
Chef Chris tells us, “When I host BBQs, it is always important for me to give my guests a great experience from start to finish. My lavender-infused lollipop lamb appetizer is always a nice way to kick things off.”
2 cups aged sherry vinegar
4 Tablespoons whole local lavender
2 fresh oranges, cut in half
1 Tablespoon coriander seeds
1 whole star anise
2 whole cloves
1 Tablespoon cardamom pods
2 cups sugar
1 bay leaf
1 Tablespoon whole peppercorns
1 rack of lamb
Sugar to coat
1 Tablespoon whole hibiscus
1 gallon water
Add all ingredients in large saucepan. Bring to boil and simmer for 30 minutes. Cool brine.
Take 1 rack of lamb and give it a classic French clean cut. Shave excess fat off the back of rack, leaving only the bone and meat. Pour brine over the meat and let set in refrigerator overnight.
When ready to grill, take the lamb out of the brine and lightly season with salt. Pour a soft layer of sugar onto the lamb—this will leave it slightly caramelized after grilling. Remove from heat when at desired temperature.
Prairie Star Restaurant and Wine Bar is located at the Santa Ana Golf Club, 288 Prairie Star Road, Santa Ana Pueblo. 505.867.3327. prairiestarrestaurant.com.
Gold Street Caffé
For nearly 20 years, Gold Street Caffè has been serving downtown Albuquerque, bringing local community together over great food. It teams up with local farms like the Agri-Cultura Network to bring fresh ingredients to its dishes. Catch the breeze from its patio and stay tuned for its expanded hours, bringing back happy hour summer specials! Chef Santiago Archuleta of Gold Street Caffè brings a tasty, easy to make recipe that the family will surely enjoy.
Mexican Street Corn
This recipe brings a taste of Mexico City to Northern New Mexico. The delicious smells of grilled corn fill up the streets of downtown Mexico City as vendors sell this tasty dish to locals and tourists alike. It may not be a family recipe, yet it is a community recipe enjoyed by many.
Chef Santiago tells us, “It’s one of my favorites and is always a request I get when the weather is right. The cilantro aioli is traditionally just mayo but it adds a nice flair to the recipe. It actually reminds me of mac and cheese with corn.” Chef encourages you to buy locally by “either growing your own corn or picking some up at the co-op or farmers market.”
4 ears of corn in husk
4 Tablespoons mayonnaise
¼ bunch fresh cilantro
1 Tablespoon olive oil
½ cup cotija cheese, crumbled
New Mexico red chile powder to taste
Salt and pepper to taste
Set your grill to high heat and let it warm for at least 5 minutes. In the meantime, prepare your aioli by combining mayo, cilantro leaves and olive oil in a food processor. Pulse until well combined, adding salt and pepper to taste, and refrigerate until ready to use. Roast corn on the grill, turning every few minutes or so. You want the husks and parts of the corn to blacken for flavor. Remove corn from the heat and allow to cool just long enough to handle. Peel the husk back into a handle and remove the hairs. Roll the corn in the aioli, roll in the cotija cheese crumbles (the more crumbly the better), squeeze a bit of lime, sprinkle with some red chile powder, add a dash or two of salt and pepper and consume happily. Have your guests make their own, it’s half the fun.
Gold Street Caffé is located at 218 Gold Ave SW in Albuquerque. 505.765.1633. goldstreetcaffe.com.