Subscribe
Home Blog Page 194

Smoked Carrot Dip with Pretzels

By
staff-author
-
0
Smoky and delicious. Kids will enjoy making this. You will enjoy eating it.

We’re doing our part to bring you recipes that will encourage you to get your kids in the kitchen. This roasted carrot dip is a great make-ahead treat that is perfect as an after school snack for kids. Once they get the hang of this recipe, have them make a batch for you. TABLE friend and contributor Chef Alekka serves this at her dinner parties. It’s a great dip to add to a grazing table or to serve alone as a tasty little snack for your guests.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

SMOKED CARROT DIP WITH PRETZELS RECIPE

*Adapted from Epicurious

Ingredients

½ cup skin-on almonds

2 lb. carrots, trimmed, peeled

2 Tbsp. plus

½ cup extra-virgin olive oil; plus more

2½ tsp. kosher salt, divided, plus more

2 garlic cloves ½ cup canned chickpeas

3 Tbsp. (or more) fresh lemon juice

1 tsp. freshly ground black pepper

¾ tsp. smoked Spanish paprika

½ cup coarsely chopped parsley, plus leaves for serving

1 bag mini pretzels

Instructions

Preheat oven to 350°.

Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes.

Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces.

Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt.

Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½cup oil, 1½ tsp. salt, and reserved almonds.

Process, adding more oil as needed, until mixture is almost completely smooth.

Taste dip and add more lemon juice and/or salt if needed.

Place dip in a bowl and garnish with olive oil and parsley.

Serve with pretzels.

Yields 3 cups

RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Try some of TABLE’s other kid-friendly recipes:

S’mores Empanadas

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Quesadilla with Guacamole and Pico de Gallo

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Huevos Rancheros with Corn Tortilla Arrows

By
staff-author
-
0
A classic Mexican dish reimagined into a lighter, more delicate version of itself.

Chef John Sedlar conceived this preparation as a lighter version of the traditional hearty Southwestern breakfast dish. You might use it as an appetizer for a lunch or dinner menu, or as part of a larger morning spread. Serving the huevos mixture in the egg shells takes a bit of fiddling, but is so worth it for the presentation’s wow factor. You might want to have a couple of extra eggs on hand, though, in case you break a shell while creating the egg “containers.” Pair brown-shelled eggs with white or yellow tortilla arrows, or white-shelled with a blue corn variation, if you like.

 Ingredients

For the Tortillas Arrows:

  • 3 corn tortillas

  • Vegetable oil for frying

Instructions

  • Cut each tortilla into 12 long slim triangular “arrowheads.” Heat ½ inch of oil in a large heavy skillet over high heat to 375 degrees on a deep-fry thermometer. Fry the tortilla triangles in several batches until crisp, about 2 minutes per batch. Drain them on paper towels and pat off any excess oil.

 Ingredients

For the Scrambled Huevos Rancheros:

  • 12 large or extra-large eggs

  • ¼ cup half-and-half

  • Table salt to taste

  • 2 tbsp unsalted butter

  • 6 tbsp finely diced white onion

  • 1 to 2 fresh jalapeños, roasted, peeled and diced fine (See note below)

  • ½ red bell pepper, roasted, peeled and diced fine

  • 4 oz creamy goat cheese, such as Montrachet

Ingredients

  • Use an egg cutter or a sharp small knife to cut off the top quarter of the narrow end of each egg. Empty the eggs into a bowl and carefully rinse out the shells. Whisk the eggs with half-and-half and a bit of salt.

  • Melt the butter in a saucepan over moderate heat. Sauté the onion in the butter until very lightly colored, about 1 minute. Lower the heat and add the beaten eggs and remaining ingredients. Cook over low heat, stirring frequently, for only about 3 minutes, until the eggs are just cooked through and still very creamy.

  • Carefully spoon a portion of the scrambled eggs into a shell, mounding the eggs slightly. Place the filled egg in an egg cup. Repeat with remaining eggs and shells. Stand 3 tortilla arrows around one side of the inside rim of each eggshell. Serve immediately.

Note: Roast the jalapeños in the same way as described for the New Mexico green chiles in the previous recipe.

Styling by Keith Recker / Photography by Gabriella Marks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Fire-Roasted Green Chile Stuffed with Mushroom Duxelles in Garlic Chèvre Sauce

By
staff-author
-
0
Acclaimed Chef John Sedlar elevates traditional chile rellenos with French inspiration.

The striking green chile dish that acclaimed Chef John Sedlar made TABLE comes from his 1980s restaurant Saint Estephe. John fills New Mexican pods with a French-style reduction of mushrooms, then blankets them with a velvety goat cheese sauce. Sweet peas were in season when the meal was served, so John scattered some over the plates. Feel free to add a handful of lightly cooked peas, if you wish. The original recipe appeared in John Sedlar’s Modern Southwest Cuisine (Simon & Schuster, 1986).

For the Mushroom Duxelles:

  • 1 tbsp unsalted butter

  • 2 lb button mushrooms, rinsed, patted dry, and finely chopped

  • ½ cup whipping cream

  • ½ tsp table salt

  • ½ tsp white pepper

 Instructions

Melt the butter in a large saucepan over moderate heat. Add the mushrooms and sauté them until all of their liquid evaporates, about 20 minutes. Stir in the cream, salt, and pepper. Continue cooking the mushrooms, stirring occasionally, until they have absorbed all of the cream and the mixture is thick, about 20 minutes more.

For the Garlic Chèvre Sauce:

  • ½ cup dry white wine

  • 3 garlic cloves, finely chopped

  • ½ tsp table salt

  • 2 cups whipping cream

  • 5 oz creamy goat cheese, such as Montrachet, crumbled

  • 6 plump, fresh New Mexican green chiles, roasted, peeled, and seeded (see note below)

  • ½ tsp table salt

 Instructions

  • Put the wine, garlic, and salt in a medium saucepan over moderate-to-high heat. Bring to a boil, and reduce by about one-half, about 5 minutes. Stir in the cream and goat cheese with a wire whisk, then pass the sauce through a sieve. Set it aside and keep warm.

  • While the sauce is cooking, spread the chiles open on a work surface. Lightly salt their insides and spoon 3 tablespoons of the duxelles along the length of each. Fold the chiles closed and place them, seam-side down, on a greased baking sheet. Preheat the oven to 425 degrees.

  • When the sauce is ready, cover the rellenos with a damp kitchen towel and bake them until heated through, about 10 minutes.

  • Spoon equal portions of sauce on the middle of warmed plates. Place a chile on each plate and serve.

Note: Chiles can be roasted in several ways, or purchased already roasted, from a New Mexico farmers’ market or supermarket, in season. The easiest way to roast just a handful of pods, as needed here, is to hold each chile over a gas burner with a high flame. (Alternately, use a gas or charcoal grill to blister the pods.) Use tongs or a large fork to turn. Sear and blacken the chile’s skin on all sides. Transfer the pod to a covered dish or plastic bag, to steam briefly. Repeat with the remaining pods. When cool, strip off the peel, using a paper towel to help remove any stubborn bits of skin. Slice down one side of the chile lengthwise, and gently cut out the seed pod at the chile’s stem end.

Styling by Keith Recker / Photography by Gabriella Marks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Wild Caught Alaskan Salmon

By
staff-author
-
0
Chef Nath’s Khmer (ethnic Cambodian) recipe for salmon is a collision of culture and flavor. She shares the recipe with TABLE readers as a preview of the dish she will prepare for the 2022 Santa Fe Wine and Chile Fiesta.

While Khmer cuisine may not be as well-known as other Southeast Asian traditions, it contains a multitude of intriguing flavors and combinations. Chef Nath’s recipe for Wild-Caught Alaskan Salmon blooms with colors and aromas. Its unexpected notes of lemongrass, lime leaves, turmeric, and more, launch you on a remarkable journey. You’ll want to linger where it takes you.

Instructions

  • 3 stalks lemongrass, thinly sliced (use only the bottom 3 inches of the stalk)
    ½-inch piece galangal (blue ginger), peeled and finely chopped

  • 10 kaffir lime leaves, finely sliced with the hard center ribs removed

  • 4 oz turmeric, chopped

  • 12 garlic cloves, finely chopped
    5 shallots, finely chopped

  • Chili flakes or fresh chilies

  • 1/2 tsp salt
    1 1/2 spoonful palm or coconut sugar

  • 4 6-oz salmon fillets, skin-on

  • Sesame oil

  • Sprouts

Instructions

For the marinade:
First, pound or blend together the lemongrass, galangal, lime leaves, and turmeric. Then, put garlic, shallots, chili flakes, salt, and sugar together and pound with pestle (can also be done with robot coupe machine) until the mixture forms a thick paste.

For the salmon:
Marinate the salmon with lemongrass paste  and sesame oil (or your preferred oil) for 30 minutes. Pan-fry or broil salmon until just done. Serve with white or brown rice, sautéed vegetables, and sprouts.

Story by Gabe Gomez/ Styling and Photography Douglas Merriam

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Prime Steak Tartare

By
staff-author
-
0
Chef Kathleen Crook’s recipe for Prime Steak Tartare is a classic, beautifully executed interpretation of a perennial steakhouse favorite. She shares it with TABLE readers as a preview of the dish she will prepare for the 2022 Santa Fe Wine and Chile Fiesta.

Chef Kathleen Crook’s recipe for Prime Steak Tartare is a master class in restraint and a valuable reminder that the best ingredients are best handled simply. Her dish is a classic, beautifully executed interpretation of a perennial steakhouse favorite. marketsteersteakhouse.com

Ingredients

  • 1 shallot, minced

  • 2 tsp ketchup

  • 1 tsp Worcestershire sauce

  • 2 tsp Dijon mustard

  • 2 dashes hot sauce

  • 2 tsp brandy

  • 1 gherkin, minced

  • 1 tbsp flat-leaf parsley

  • Sea salt as needed

  • 3 oz beef filet

Instructions

  1. Mix all ingredients together. Toss with the meat and serve cold.

Story by Gabe Gomez/ Styling and Photography Douglas Merriam

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks

By
staff-author
-
0
Coyote Café’s Chef Dakota Weiss's recipe for buttermilk panna cotta is rich, subtle, and smooth as velvet with a literal “pop” at the end.

American author Thomas Wolfe suggested, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best left in the past.

Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, and accolades too numerous to count.

Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now leads through its latest iteration of Southwestern cuisine? Just this once, Thomas Wolfe may have gotten it wrong. She’s come home again––with fresh, imaginative and palate-tingling results.

Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present. coyotecafe.com

Buttermilk Vanilla Panna Cotta, Local Honey-Macerated Strawberries, Basil Sorbet & Strawberry Pop Rocks

Serves 4

For the Buttermilk Vanilla Panna Cotta:

  • 2 tsp gelatin powder

  • 3 tbsp cold water

  • 2 cups heavy cream

  • ½ cup sugar

  • 1 tbsp vanilla bean puree

  • 1 tsp kosher salt

  • 1 ¼ cup buttermilk

Instructions

1.     Bloom the gelatin in the cold water and set aside.

2.     Add the cream, sugar, vanilla, and salt and heat just until the sugar is melted fully.

3.     Slowly whisk in the gelatin, making sure all of it melts.

4.     Take off the heat and whisk in the buttermilk.

5.     Pour into ramekins or bowls that you plan to serve it in.

6.     Chill until set, about 2 hours.

For the Basil Sorbet:

  • 2 oz basil leaves

  • 1/3 cup lemon juice

  • 1 cup sugar

  • 2 ½ cups water

Instructions

1.     Puree the basil with the lemon juice.

2.     In a saucepan, add the sugar and water and cook until the sugar is fully melted.

3.     Remove from the heat and add the basil lemon juice.

4.     Pour into an ice cream maker and spin until the mixture becomes frozen and creamy-looking.

For the Honey-Macerated Strawberries:

  • 1 pt strawberries, sliced thinly

  • 4 tbsp honey (local wildflower is my fave)

  • Pinch of salt

Instructions

  1. Add all ingredients together and stir well.

Building the plate:

Add the strawberries on top of the panna cotta. Scoop on some basil sorbet and sprinkle it with 1 package of Strawberry Pop Rocks.

 

Story by Gabe Gomez/ Styling by Keith Recker / Photography Gabriella Marks

Try Chef Weiss’s other locavore recipes:

Grilled Asparagus

Grilled Quail

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Grilled Quail with Truffled-Balsamic Reduction, Mesilla Pecan-Fig Crumble & Aji Amarillo

By
staff-author
-
0
Coyote Café’s Chef Dakota Weiss's grilled quail with balsamic reduction sings New Mexico pecans and figs.

American author Thomas Wolfe suggested, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best left in the past.

Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, and accolades too numerous to count.

Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now leads through its latest iteration of Southwestern cuisine? Just this once, Thomas Wolfe may have gotten it wrong. She’s come home again––with fresh, imaginative and palate-tingling results.

Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present. coyotecafe.com

Grilled Quail with Truffled-Balsamic Reduction, Mesilla Pecan-Fig Crumble & Aji Amarillo

Serves 4

For the quail:

  • 4 quails

  • 2 rosemary sprigs

  • 2 thyme sprigs

  • Salt to taste

  • Black pepper to taste

  • 2 garlic cloves

  • ¼ cup blended oil

Instructions

1.     Clip the wings off the quail. Poke a tiny hole in one of the legs and pull the tip of the other leg through that so it looks like the legs are naturally crossed.

2.     Add the herbs, garlic, and oil in a blender and mix well.

3.     Rub the herb puree all over the quail and allow them to marinate for an hour or so.

For the Truffle-Balsamic Reduction:

  • 1 cup balsamic vinegar

  • ¼ cup white truffle oil

  • ¼ cup soy sauce

  • 1 ½ tbsp cornstarch

  • 1 tbsp cold water

Instructions

1.     Add the balsamic vinegar, truffle oil, and soy into a pot and bring it to a boil, reducing the mixture by a quarter.

2.     Whisk together the cornstarch and water.

3.     Slowly add that mixture to the reduction and cook out the starch. The sauce should thicken until it coats a spoon.

For the Mesilla Pecan-Fig Crumble:

  • 6 oz Mesilla pecans, toasted

  • 4 oz dried Mission figs

  • 1 tsp Urfa Biber chili flakes

  • 1 tsp cumin

  • 1 tsp hibiscus, dried

  • 1 tsp juniper berry

  • Kosher salt to taste

Instructions

Take all ingredients and add to a Robot-Coupe food processor. Mix until you have a crumble-like consistency.

Building the Plate:

1.     Grill the quail for about 2 ½ minutes on each side getting nice grill marks.

2.     Using a spoon, make a circle (1 ½ times larger than the quail) with the truffle balsamic. Place the grilled quail right on top of that.

3.     Put the pecan crumble on top of the quail breast.

4.     Add a dollop of Aji Amarillo paste to the plate.

5.     Garnish with any herbal microgreens.

 Story by Gabe Gomez/ Styling by Keith Recker / Photography Gabriella Marks

Try Chef Weiss’s other locavore recipes:

Grilled Asparagus

Buttermilk Vanilla Panna Cotta with Strawberry Pop Rocks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Chilled Popcorn Balls

By
staff-author
-
0
A weekend snack that’s fun for kids to make…and delicious, too! These popcorn balls are great afternoon project for the littles.

Every kid pines away for fun and friendly snacks…while parents long for something that’s vaguely healthy. These popcorn balls feature healthy ingredients, and your kids are sure to love eating as well as making them. Using natural honey and sunflower butter as binders does take a little extra work to pack the balls, but that’s a perfect excuse for kids to get their hands sticky and have some fun! Each recipe makes about 18 popcorn balls.

PEANUT BUTTER CHOCOLATE POPCORN BALLS RECIPE

Ingredients

1/3 cup popcorn kernels or 9 cups popped popcorn

1/3 cup Huckle Bee Farms Plain Wildflower Raw Unfiltered Honey

3 tbsp natural organic sunflower butter or creamy peanut butter

1 pinch fine sea salt

2/3 cup dark chocolate chips, divided in halves

¼ cup dark chocolate chips, for topping

1 tbsp extra-virgin organic coconut oil, for topping

Instructions

1.     Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.

2.     Combine honey, sunflower or peanut butter, sea salt, and 1/3 cup of chocolate chips into a small saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.

3.     Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in the remaining 1/3 cup of chocolate chips.

4.     Place bowl in the refrigerator for 3-5 minutes.

5.     Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.

6.     Combine dark chocolate chips for topping and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter dark chocolate over the balls.

7.     Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

TRAIL MIX POPCORN BALLS RECIPE

Ingredients

1/3 cup popcorn kernels or 9 cups popped popcorn

1/3 cup Country Barn Honey

3 tbsp extra-virgin organic coconut oil

3 tbsp natural organic sunflower butter

1/2 cup dark chocolate chips, divided in halves

1/4 cup chopped almonds

1/4 cup chopped cashews

1/4 cup chopped dried cherries

River Road Hand Dyed “Right As Rainbow” Sprinkles, for topping

Instructions

1.     Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.

2.     Combine honey, coconut oil, sunflower butter, and ¼ cup chocolate chips into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.

3.     Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in chopped nuts, dried cherries, and remaining ¼ cup chocolate chips.

4.     Place bowl in the refrigerator for 3-5 minutes.

5.     Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.

6.     Allow kids to sprinkle top of balls with River Road Hand Dyed “Right As Rainbow” Sprinkles for that classic trail mix pop of color.

7.     Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

PEPITA POPCORN BALLS RECIPE

Ingredients

1/3 cup popcorn kernels or 9 cups popped popcorn

1/3 cup Triple Bee Farms Clover Honey

2 tbsp extra-virgin organic coconut oil

½ tsp Penzeys Vietnamese Ground Cinnamon

3 tbsp natural organic sunflower butter

1/2 cup white chocolate chips, divided into halves

1 tsp Penzeys Mexican Vanilla Extract

1/2 cup pepitas, toasted and roughly ground, divided into halves

¼ cup white chocolate chips, for topping

1 tbsp extra-virgin organic coconut oil, for topping

Instructions

1.     Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.

2.     Combine honey, coconut oil, ground cinnamon, sunflower butter, ¼ cup of chocolate chips, and vanilla extract into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.

3.     Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in ¼ cup ground pepitas and ¼ cup white chocolate chips.

4.     Place bowl in the refrigerator for 3-5 minutes.

5.     Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets. Sprinkle each ball with some ground pepitas.

6.     Combine white chocolate chips and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter white chocolate over balls. Dust with a little cinnamon to finish.

7.     Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

Note: If the popcorn balls aren’t holding shape, wet hands with cold water when forming them.

STORY AND RECIPES BY ELAINE ZEDACK / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other kid-friendly recipes:

S’mores Empanadas

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Quesadilla with Guacamole and Pico de Gallo

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Grilled Asparagus with Hatch Green Chile Ricotta

By
staff-author
-
0
Coyote Café’s Chef Dakota Weiss takes grilled asparagus to the next level with handmade green chile ricotta.

American author Thomas Wolfe suggested, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best left in the past.

Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, and accolades too numerous to count.

Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now leads through its latest iteration of Southwestern cuisine? Just this once, Thomas Wolfe may have gotten it wrong. She’s come home again––with fresh, imaginative and palate-tingling results.

Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present. coyotecafe.com

Grilled Asparagus, Hatch Green Chile Ricotta, Bitter Greens, Truffled Mustard Vinaigrette, Brioche Croutons

Serves 4

For the asparagus:

  • 1 bunch extra-large asparagus

  • Pinch sea salt

  • Pinch black pepper

  • 2 tbsp EVOO

Instructions

  1. Cut the bottoms of the asparagus to get rid of the woody stems.

  2. Toss the asparagus with the salt, pepper, and olive oil

  3. Grill on high heat until lightly charred. The asparagus should still be crunchy.

For the Hatch Green Chile Ricotta Cheese:

  • 1 gal whole milk

  • 2 cups heavy cream

  • ½ cup lemon juice

  • 2 tbsp distilled vinegar

  • 2 cups hatch green chile, roasted, peeled, and diced

  • ½ tbsp kosher salt

Instructions

  1. Add the milk and cream into a heavy-bottomed pot. Bring to a boil.

  2. Turn off the heat and add the lemon juice and vinegar.

  3. Stir a few times until you see the milk start to curdle.

  4. Slowly pour the contents of the pot into a bowl that is lined with cheesecloth. Let the whey completely drain out of the curds.

  5. Gently scrape the curds off the cheese cloth and put into a bowl.

  6. Chop the green chile finely and stir into the curds.

  7. Season the cheese with salt to taste.

For the Truffled Mustard Vinaigrette:

  • 2 shallots

  • 2 garlic cloves

  • 2 tbsp whole grain mustard

  • ½ cup lemon juice

  • ½ cup rice vinegar

  • 1 cup EVOO

  • ½ cup white truffle oil

  • Kosher salt to taste

Instructions

Using a hand blender, add the shallots, garlic, mustard, lemon juice, and rice vinegar into a large jar and mix well. Slowly add the two oils to emulsify and then season with salt.

For the Brioche Croutons:

  • 1 cup brioche, cut into micro-small dices

  • ¼ cup EVOO

  • Kosher salt to taste

Instructions

  1. Sauté the brioche in the oil until golden brown and season with salt. Pour onto a sheet tray lined with paper towels to soak up extra oil.

For the salad:

2 red endives

2 yellow endives

2 tbsp chives, chopped

Kosher salt to taste

Black pepper to taste

Toss the endives with the truffled vinaigrette, chives, salt, and pepper.

Building the plate:

Pipe the Hatch Green Chile Ricotta Cheese into a long rectangular shape. Carefully place the endive, alternating the red and yellow, into the ricotta at an angle. Place about 5 grilled asparagus lying next to the endive. Sprinkle the croutons all over. Drizzle a little of the truffled vinaigrette over the whole dish.

 Story by Gabe Gomez/ Styling by Keith Recker / Photography Gabriella Marks

Try Chef Weiss’s other locavore recipes:

Grilled Quail

Buttermilk Vanilla Panna Cotta with Strawberry Pop Rocks

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine New Mexico here!

Summertime Souvlaki and Tzatziki

By
staff-author
-
0
Fresh, summery flavors come forward in this easy-to-make dish.

Are you looking for an easy to make lunch or dinner that will also be a crowd-pleaser? Look to the simple, straightforward Greek tradition of souvlaki and tzatziki. Their freshness and appealing flavor will be a surefire hit!

SIMPLE SUMMER SOUVLAKI RECIPE

1/3 cup olive oil

2 lemons, juiced and zested

1 ½ tsp salt

¼ tsp black pepper

1 tsp oregano, dried or fresh

1 tsp dill

10 cloves garlic, chopped

1-1 ½ lb  fresh chicken tenders

1.     In a nonreactive mixing bowl, whisk together all ingredients except the fresh chicken tenders.

2.     Add fresh chicken tenders and toss until coated. Cover and marinate overnight in refrigerator.

3.     Remove from refrigerator about an hour before grilling. As soon as they have reached room temperature, space them generously on the grill over medium flame.

4.     Cook for 4 minutes on each side and check for doneness.

5.     Once cooked through, serve immediately with grilled pita bread, chopped tomatoes, fresh cucumbers and peppers, fresh herbs, olives, and homemade tzatziki.

SUMMER TZATZIKI RECIPE

2 cups grated cucumber, skin on

2 cups full-fat Greek yogurt

3 tbsp olive oil

2 tbsp fresh mint, chopped

1 tbsp fresh lemon juice

Zest of 1 lemon

3 fresh garlic cloves, minced

1 tsp sea salt

¼ tsp black pepper

1 pinch of ground cumin

1.     Grate the cucumbers by hand on a box grater. Using your hands, squeeze as much liquid as you can out of the grated cucumber, and place in a mixing bowl.

2.     Add all remaining ingredients to the bowl and stir well to combine.

3.     Cover and refrigerate for at least an hour, but preferably overnight. Stir again just prior to serving, and garnish with additional chopped mint.

4.     Serve as a condiment to souvlaki, grilled lamb or grilled pork, or as a dip for fresh crudites.

STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other grilled treats:

Grilled Porch Chops with Grilled Pineapple

Skirt Steak and Scallion Salsa

Faith in BBQ

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

1...193194195...199Page 194 of 199

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.