Lobster Salad

compound diningAs seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant

Yield 4 servings

3 ears sweet corn, shucked and cut off of the cob

2 Maine lobsters approximately 1¼ pounds each, cooked in boiling salted water for 6 minutes, then cooled in ice water

1 medium red bell pepper, cut into small dice

1 medium red onion, cut into small dice

1 small bunch basil, minced Continue reading

Wildflower Honey-Glazed Peaches…

 with Cream Cheese Ice Cream and Toasted Pecans

the compound signAs seen in the August 2014 Still Hungry? featuring Chef Mark Kiffin of The Compound Restaurant

Yield 4 servings

4-8 peaches approximately 1 pound

¼ cup wildflower or other good honey

1 pint cream cheese ice cream, or vanilla bean

¼ cup pecan pieces, lightly toasted Continue reading

Summer Sweet Corn Soup

As seen in August 2014 Still Hungry?

Chef Mark Kiffin

Chef Mark Kiffin of The Compound Restaurant

July has come and gone—the monsoons have graced us with their delicious rains and our parched desert sighs with relief as it exhales the most intoxicating earthen scents. What a rich, romantic time of year here in the high desert! And what better way to payculinary homage to the climax of summertime than with the words and recipes of one of our most esteemed chefs? This month, Mark Kiffin, chef and owner of one of Santa Fe’s historic landmarks, The Compound Restaurant, shares with us some of his favorite “summer fun” recipes—from sweet corn soup to lobster salad and diver scallops to glazed peaches with cream cheese icecream.

Chef Mark Kiffin’s skill and reputation, along with his restaurant’s historic Canyon Road setting, are among the reasons Santa Fe is a renowned culinary destination. Chef Mark explains that chefs outside of New Mexico “know Santa Fe from the work I and Mark Miller have done in town for the last 25 years. Plus, just like the tourists from Texas, Colorado and California, they come for all the things Santa Fe is known for: art and culture and the great outdoors.” Continue reading