1. 3 ripe tomatoes, remove core & coarsely chop
2. 1 1/2 C. Ice
3. 1/4 Tsp. chopped garlic
4. 1/4 C. chopped green onions
5. 1/4 C. chopped red onions
6. 1/3 C. top quality extra virgin olive oil
7. 1/3 C. fresh basil
8. salt and peppermill

 

 

 

 

 

1. 1/2 C. sherry
2. 2 Qt. water
3. 1 chicken
4. 3 onions, chopped
5. 1 head of garlic, skinned, peeled, and chopped
6. 3 carrots, sliced
7. 1 head Napa cabbage, roughly chopped
8. 2 sprigs rosemary
9. 1 bunch parsley with stems
10. 2 sprigs thyme
11. 4 stalks celery, chopped
12. 1 leek, rinsed and sliced
13. 2 C. white wine
14. 3 bay leaves
15. 1 Tbsp. peppercorns
16. 3 slices country bacon, thick-sliced and chopped or 1/2 C. pancetta
17. 1 tomato
18. 1 lemon, juice and zest
19. 1 dried, crushed red pepper

 

 

 

 

 

1. 3Lbs littleneck or manila clams
2. 1C. sliced bacon or pancetta
3. 1 roasted pepper, peeled, seeded and dried
4. 1 Tbsp. chopped garlic
5. 1 onion chopped
6. 1 C. chopped parsley
7. 1 C. (homemade coarsly ground) bread crumbs
8. zest and juice of 2 lemons
9. 1 lemon cut into wedges
10. 1 Tsp. chopped oregano
11. 1/2 C. chopped scallions
12. 1/2 Tsp. chile flakes
13. Peppermill
14. 1 1/2 C. white wine
15. 1/2 C. grated parmesan
16. Preheated Broiler

 

 

1. 1lb Squid, cleaned and chopped into thin rings
   
2. 1 Tsp. Anchovy finely ground
3. 1 Tsp. Chile Flakes
4. Salt and Pepper to taste
5. 1 Tsp. Fresh Lemon Juice
6. 2 Tsp. Olive Oil
7. 1/4 C. White Wine
8. 3 Tsp. Butter
9. 2 Tsp. Garlic
10. 4 Tsp. Fresh Chopped Italian parsley
11. 3 Tsp. Fresh Chopped Basil
12. 1/4 C. Fresh Diced Tomatoes

 

 

 

 

1. 1 head of suckling pig (small suckling pigs can be ordered from your local butcher)
2. 4 onions
3. 4 carrots
4. 2 leeks
5. 1 Tbsp. peppercorns
6. 3 bay leaves
7. 1 bottle cheap red cooking wine
8. 1 bunch parsley
9. 1 Tbsp. chopped fresh thyme
10. 2 heads garlic (one dice, one cut in half)
11. 2 jalapeno peppers, chopped
12. kosher salt
13. 1 bunch scallions, chopped
14. 2 pakets Knox(c) unflavored gelitin
15. 1 Tbsp. Creole mustard
16. 1 Tbsp. Worcestershire sauce
17. 1 Tbsp. louisiana hot sauce

 

 

 

 

 

1. 1 dozen fresh squash blossums with stems (preferably from your garden or local farmers market)
2. 1 C. flour
3. 1 egg
4. 1 C. soda water
5. 1 Qt. clean, hot fryer oil. Peanut oil burns clean and hot, but many people are allergic. Canola oil works well too.
6. Salt and Peppermill

 

 

 

1. 4 6oz. filets of catfish
2. 20 littleneck or manila clams
3. 1 link spicy pork sausage, chorizo or calabese, chopped or sliced
4. 1 diced onion
5. 6 cloves of garlic peeled and roughly chopped
6. 1 diced bell pepper
7. 1 C. white wine
8. 1 Tbsp. chopped oregano
9. 1 Tbsp. chopped parsley
10. 1 Tbsp. chopped scallions
11. Juice of 2 lemons, zest of one, one cut into wedges
12. 3 Tsp. butter
13. 2 Tbsp. olive oil
14. 1 tomato, diced
15. 1 pinch crushed red pepper
16. 1/4 C. bread crumbs
17. Salt and Peppermill

 

 

 

 

1. 4 pork chops, 8-10 oz.
2. 2 appels, peeled and sliced
3. 1 1/2 C. sliced mushrooms
4. 1 onion, sliced
5. 1/4 Tsp. cinnamon
6. 1 pinch nutmeg
7. 1 sprig thyme
8. 4 oz. butter
9. 1 C. Chicken stock
10. 1 Tbsp. flour
11. 1 Tbsp. chives
12. 1 C. creme
13. 1/4 C. Marsala
14. Salt and Peppermill

 

 

 

 

1. 4 1/2 oz. dark chocolate
2. 3 1/2 oz. butter
3. 2 oz. flour
4. 5 1/2 oz. sugar
5. 4 eggs

 

 

 

1. 1 pint raspberrys or blackberries
2. 1 Tbsp. sugar
3. 1/2 C. water
4. 1 Tbsp. brandy

 

 

 

1. 2 oranges
2. 10 strawberries
3. 2 1/2 C. red wine
4. 1 1/4 C. orange juice
5. 1 1/4 C. cranberry juice
6. 1 bud of clove

 

 

Recipes:

 

Please note: Salt to taste (you can always add more) and peppermill means fresh ground pepper.

 

Chilled Tomato Soup

 

 

• Place all ingredients in blender, pulse at first, then blend until smooth.
• Serve Immediately, garnish w/ chopped tomatoes, green onion, a dollop of creme fraice and a little extra virgin olive oil.

 

 

 

 

 

Autumn Chicken Soup

(serves 6-8)

• In large pot, place whole chicken, 1/2 of the onions, garlic, carrots, leeks, and celery, the bay leaves, peppercorns, wine, water, rosemary, parsley stems, thyme, lemon and zest, 1tsp salt.
• Bring to a boil and simmer 1 1/2 hours, skimming rising fat throughout.
• Remove chicken and refrigerate. Strain liquid and reserve.
• Remove chicken breasts and reserve.
• Pick chicken off carcass as much as possible discarding as much fat as possible. Extra fat is okay, if not perfect. Allow for no bones. Better to waste some meat than eat bones. Reserve meat. Discard bones and fat.
• In a large sauce pan, add bacon or pancetta and saute slowly rendering fat.
• Add remaining garlic and saute 30 seconds, add red pepper.
• Cook 30 seconds.
• Add remaining remaining onions, celery, and the Napa cabbage.Mix well.
• Add leeks and tomato, mix well. Add chicken meat except breasts and mix well.
• Add stock and sherry. Bring to a boil and simmer 24-30 minutes, skimming rising fat as it cooks.
• Slice chicken breasts. Arrange chicken breasts in bowls.
• Ladle soup, mixing first to make sure of even distribution over sliced chicken breasts and serve.

 

 

 

Clams "Casino" Il Piatto

(serves 6-8)

 

 

 

• In Sauce pot add bacon or pancetta and render fat.
• Add onions, chile flakes, garlic, and oregano and mix together.
• At highest heat setting add clams and mix well with seasonings.
• Add white wine, lemon juice and cover for 2-3 minutes, checking not to burn.
• Add roasted pepper and green onions.
• Place in caserole.
• Sprinkle with parsley, lemon zest, bread crumbs and parmesan cheese.
• Melt cheese under broiler, about a minute and garnish with scallions and lemon wedges.

 

 

 

 

 

 

Calamari Spaghetti

(Serves 4)

 

 

• Place large saute pan over high heat, add oil.
• When pan just begins to smoke add squid, garlic, anchovy paste, chile flakes, salt, pepper, and lemon juice.
• Stir constantly until it turns slightly firm, then de glaze with white wine.
• Add butter, herbs, and tomatoes, toss with pasta and serve

 

 

 

 

Suckling Pig Head Cheese Terrine

 

• In a large pot, place pig's head, 2 halved onions, 2 chopped carrots, 1 chopped leek, peppercorns, bay leaves, bottle of wine, 1/2 parsley, thyme, 1 head (cut in half) garlic, 1 jalapeno peper. Fill pot with cold water, bring to boil and simmer 3 1/2 hours, skimmong fat continuously and periodically.
• When the pig's head is tender enough to remove an ear, remove it from the pot and refigerate.
• Strain liquid, place in new pot.
• Finely dice all remaining vegetables. Place in liquid in pot.
• Remove pig's head from refrigetator. Very carefully pick all meat from head. This will take time. You want the tongue, cheeks, eyeballs, skin, nose meat, and finally, using cleaver, carefully cut the head in half and remove the brain.
• Place all meat on a large plate and go through it carefully with your fingers to find any forgotten bones. Be thorough.
• Chop all meat and addto pot with diced vegetables and stored liquid.
• Add remaining ingredients except gelatin and salt.
• Simmer 2 1/2 hours, adding water if needed and skimming off fat constantly.
• After 2 1/2 hours, stop adding liquid and reduce mixture down to a jelly-like consistancy, the liquid should be a thin syrup.
• Sprinkle in gelatin and mix well.
• Taste and season with salt.
• Line inside of terrine mold with saran wrap and spray with cooking oil. Pour in mixture and refrigerate 8-12 hours.
• Remove from mold and slice.
• Serve like pate, with mustard and toast points or crakers.
• Head cheese like this has a shelf life of well over a week because of the gelatin.

 

Squash Blossum Beignet

A Santa Fe tradition since 1995 @ Bistro 315, Matt Yohalem

Up to 3 hours in advance: in a bowl combine flour, egg and soda water with wisk, as slowly as possible. A few lumps are ok. Refrigerate until ready to fry.

 

• Bring fry oil, either in table top fryer or in a straight-sided pot with a thermometer, to 400 degrees.
• When hot bring beignets and batter as close to oil as possible. One by one dip in the batter and very carefully, place in fry oil. Do this in 2 batches of 6, making sure they are equally golden brown,
• Remove carefully with slotted spoon or tongs and place on paper towels to drain off excess oil.
• Add salt and fresh ground pepper immediately.

 

 

Codfish with Clams and Sausage

 

• Preheat Broiler
• In a sauce pan add 1/2 olive oil and the sausage over medium heat.
• As the sausage begins to cook, add the garlic, then the onions and peppers, then the clams. Mix everything together and turn the heat to high.
• Add the herbs and scallions, white wine and lemon juice. Add tomatoes and cover until the clams open, shaking or mixing throughout.
• Add cold water as the liquid evaporates. Fish stock or clam juice will work as well, if neccessary. Reserve.
• In a casserole pan, place cod filets.
• Season with salt and peppermill.
• Place a little butter and lemon segment on fish.
• Broil 2 minutes on each side on the middle shelf.
• Remove.
• Add clams and sauce mixture to casserole, clearing top of fish. Place remaining butter in casserole and broil for 5-6 minutes.
• Remove and top with bread crumbs and lemon wedges.
• Serve immediatly.

 

 

 

 

Pan Roasted Pork Chops with Apples, Mushrooms and Creme

• Season pork chops with salt and peppermill.
• Heat large saute pan with 1/2 butter on medium heat.
• Sear both sides of pork chops to golden brown - 2 minutes per side.
• Remove from pan.
• Add 1 teaspoon butter and mushrooms, onions and garlic. Cook on low 3-5 minutes.
• Add apples, cinnamon and nutmeg adding more butter as needed. Add flour and mix together. Cook 1 minute.
• Add Marsala, scraping the bottom of the pan to get all the particles. Add stock,creme and thyme. Add the prok chops back to mixture and bake in oven 3-5 minutes.
• Remove pork chops to plate or serving platter.
• Bring sauce to boil. Add remaining butter and chives.
• Check seasoning and serve.

 

Chocolate Tart with Fresh Rasberry Coulis

• Mix flour, sugar and eggs in boel.
• Mellt chocolate and butter in bain marie.
• Combine in mixer for 10 minutes until smooth.
• Bake in buttered 1-inch tart mild 30 minutes at 400 degrees.

 

Rasberry Coulis

• Heat sugar and water
• Add rasberries. Add brandy, simmer 3-5 minutes.
• Blend well at high speed.
• Garnish with creme fresche, powdered sugar, cocoa.

 

Sangria Rosso

(Serves 4)

• Remove the skin, deseed and quarter the oranges.
• Chop the oranges and strawberries into small pieces, about a 1/2 an inchacross.
• Combine fruit, clove and wine in a container.
• Cover and refrigerate for at least an hour to allow the alcohol to be absorbed into the fruit (best if left overnight).
• When ready to serve add the two juices and stir.
• Serve over ice, making sure to get some fruit in every glass.