Authentic Recipes from Santa Fe (Authentic Recipes Series)
Format: PDF / Kindle (mobi) / ePub
Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.
Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it—and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
- Mexican Corn Chowder from The Pink Adobe Restaurant
- Carne Adovada from Marie's New Mexican Kitchen
- Rack of Lamb with Heirloom Bean Ragout from Santecafe
- Orange-marinated Chicken Fajitas from Santa Fe School of Cooking
- Red Corn Rubbed Chicken from Inn of the Anasazi
- Chilean Sea Bass Napoleon from La Casa Sena
- Taco-nolis from Cafe Pasqual's
Authentic Recipes from Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
agent and a seasoning. Achiote paste or annatto seed paste typically contains ground annatto seeds mixed with garlic, salt and spices. When diluted with a small amount of vinegar or citrus juice, it makes a wonderful marinade for beef, pork or poultry. Achiote paste can be found in Hispanic grocery stores. Aniseed is the fruit of the anise plant and comes from the Middle East. It is one of the oldest spices and is also used medicinally. The spice contains essential oils and other ingredients
chile before dipping it in the flour and batter. If you need to, overlap the sides along the slit, holding them together with a toothpick. Just remember to remove the toothpick before serving. Coat the chiles well with batter, as the coating prevents the chiles from absorbing oil. For frying, the oil must be hot enough so the coating will cook and brown quickly. If the chiles sit too long, they absorb too much oil and become soggy and greasy. Slide the chiles, a couple at a time, into the hot
demiglace or chicken stock and simmer to reduce the sauce until it coats the back of a spoon. Remove from the heat. 5 Generously season the lamb with salt, pepper and a touch of the oil. Place it on the preheated cooking surface and cook to an internal temperature of 122°F (50°C). Remove and allow the meat to rest at room temperature, but not longer than 8 minutes. Coat the lamb with the molasses, allowing a crust to form. 6 Stir the remaining butter into the bean mixture to thicken the sauce.
2 tablespoons oil Habanero-lime Molasses 1 cup (250 ml) molasses Juice and zest of 1 lime 1 habanero chile, minced Apple Poblano Slaw 1 Granny Smith apple, sliced into thin strips 1/2 jicama, sliced into thin strips 1 red bell pepper (capsicum), sliced into thin strips 1 poblano chile, sliced into thin strips Juice and zest of 1 lime Zest of 1 lemon 1 tablespoon olive oil 1 tablespoon gold tequila 1 teaspoon brown sugar Kosher salt and freshly ground black pepper to taste 4 fresh
mixture evenly among the ramekins. Fill the pan with boiling water to about three-quarters up the sides of the ramekins. In the oven, bake the custard in the water bath for 35 to 45 minutes, or until it no longer trembles when moved. Remove the ramekins from the oven and set aside to cool, then chill covered in the refrigerator for 3 to 4 hours. 5 To serve, unmold the custard by running a knife around the edge of the ramekins and transfer the custard onto dessert plates. Serves 6 Preparation