Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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Roasted Salmon with Sautéed Spinach and Zucchini & Dill Relish

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February 7, 2023

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

There is no definitive answer for what makes for a perfect romantic dinner. Beyond the company, the atmosphere, and the intent to enjoy the evening with someone you love, there are truly no boundaries. Still, we recommend the fish, succinctly the salmon, which you can roast and dress up for any occasion with little effort. This recipe will make you feel confident in the kitchen, and there is nothing sexier than that!

ROASTED SALMON WITH SAUTÉED SPINACH AND ZUCCHINI & DILL RELISH

Roasted Salmon
Ingredients
4 Salmon filets
I Large lemon
1 Tbs extra virgin olive oil
Pinch of Salt
Pinch of Pepper

Directions
Preheat oven to 425 degrees
Prepare filets with oil, salt, pepper, and lemon juice
Wrap in aluminum foil and place on a baking sheet
Bake for 20 minutes. Remove from oven and rest for five minutes.

Sauteed Spinach
Ingredients
1 Lbs fresh spinach
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
Pinch of Salt
Pinch of Pepper

Directions
On medium-high heat, add oil and garlic to the pan, sautee for two minutes, and add spinach with a dash of salt and pepper. Cook for another two minutes. Cover the pan and shut off the heat.

Zucchini & Dill Relish
Ingredients
1 large zucchini, diced
2 Roma tomatoes, seeded and diced
1/4 cup of fresh dill, chopped
1 tbs extra-virgin olive oil
1 large lemon, zest, and juice
Pinch of salt

Directions
Dice the zucchini—sautee over low heat with olive oil and a dash of salt for five minutes.
Remove from heat. In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.

Assemble with sauteed spinach first, salmon filet, then zucchini relish. Serve with mashed potatoes or quinoa with a preferred sauce.

Recipe by Gabe Gomez / Photography by Casey Lee

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Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

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February 6, 2023

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

christine-siracusa-vzX2rgUbQXM-unsplash — Delicious steak tacos for the win

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.

GRILLED FLANK STEAK TACOS WITH SALSA VERDE

Tomatillo Salsa Ingredients
2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

Instructions for the Salsa

Preheat oven to 450 degrees
Remove the tomatillos from the husk and rinse
Cut the onion into large rings
Rinse serrano chiles, remove the stems
Roast garlic inside its husk
Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet
Roast the vegetables for 15 minutes. Remove from the oven and cool
In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.
Blend for 10 seconds
Add the salt to taste

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

Instructions for the steak

Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
Rub the steak with oil and season with salt and pepper.
Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).
If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.
Remove steak when done and let it rest for 15 minutes
Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

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Beef Wellington with Crosshatched Potatoes & Roasted Carrots

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February 6, 2023

Beef+Wellington+With+Crosshatched+potatoes+and+Rosted+Carrots+TABLE+Magazine (1) — An elegant dish made easy by Chef Jackie Page.

Beef Wellington makes an elegant main course to be shared with someone special. Here, Chef Jackie Page, TABLE contributor and chef-owner of Jackie Kennedy Catering, shares her recipe for the British classic alongside crispy crosshatched potatoes and gently sweetened roasted carrots.

BEEF WELLINGTON WITH CROSSHATCHED POTATOES & ROASTED CARROTS RECIPE

INGREDIENTS

Two 6 oz beef filets

2 tbsp olive oil

1 shallot, diced

1 cup mushrooms, finely chopped

Puffed pastry

1 egg

2 tbsp water

2 yellow potatoes

Salt and pepper to taste

1/2 lb multicolored carrots

1/4 cup bourbon maple syrup

INSTRUCTIONS

Sear the filets in one tablespoon of olive oil, browning all sides, then remove from the pan.
Add the second tablespoon of olive oil, diced shallot and finely chopped mushrooms. Sauté until softened.
Once the mushroom mixture is softened, add salt, then set aside to cool.
Cut your puff pastry into individual sizes to cover the filet.
Add your cooled mushroom mixture to the puff pastry and then add the filet.
Close the puff pastry around the filet and brush with egg and water mixture.
Roast in 400-degree oven for 15 minutes or until pastry is golden brown.
Slice potatoes in 1/2-inch slices and then score them on both sides to create a hashtag pattern.
Brush with olive oil and sprinkle with salt and pepper.
Roast in the oven along with the beef wellington.
Peel the carrots and place them into a skillet with the bourbon maple syrup, salt, and pepper. Cook to desired softness.

RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some of Chef Jackie’s other delicious recipes:

Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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Braised Beef Short Ribs with Cheddar Cheese Grits

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February 6, 2023

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised+Beef+Short+Ribs+With+Cheddar+Cheese+Grits+TABLE+Magazine — Tender braised beef atop cheesy grits for a meal full of comfort.

Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.

BRAISED SHORT RIBS WITH CHEDDAR CHEESE GRITS RECIPE

INGREDIENTS

4 short ribs

Salt, pepper, and a pinch of smoked paprika

32 oz beef broth

2 tbsp cornstarch

2 tbsp water

1 1/2 cups water

1 cup grits

1/2 cup milk

1/2 cup shredded cheddar cheese

INSTRUCTIONS

Season short ribs with salt, pepper, and paprika.
Sear the seasoned ribs in a braising pot, making sure to brown on all sides.
Once the ribs are browned, add beef broth, cover, and place in oven for 2 hours.
After 2 hours, mix together the cornstarch and water to create a slurry.
Remove the pan from the oven and add the slurry into the pan juices. Cover and place the braising pan back into the oven for another 30 minutes until the sauce thickens.
In a stock pot, bring water to boil and salt water as if you were making pasta.
Add grits to the boiling water, lower the heat and stir continuously.
Once the water has been absorbed, add the milk and cook for another 3-4 minutes then fold in the cheese.
Depending on how you like your grits, you may add more water or milk to make them softer.

RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of Chef Jackie’s other delicious recipes:

Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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Homemade Dog Treats

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February 6, 2023

Homemade+Dog+Treats+TABLE+Magazine — Treats to celebrate the furry loves in our lives.

This is a call to celebrate the best examples of love in our lives: our dogs! As of last January, our hearts and our home expanded to make room for a third dog, a rescue we met while visiting my boyfriend’s family in Florida.

We couldn’t resist Pepper’s charms, and the fact that she came with a food name seemed like a sign she was meant to join Julep and Maple Le to round out our home. Our life became a fair bit more chaotic, and definitely a lot furrier (praise the geniuses behind robotic vacuums!), but life with three dogs is more joyful too.

Once we get the “sit” and “stay” commands down more consistently, I’m hoping you’ll see more of Pepper and Maple in the pages of TABLE, but for now, you can spy Julep hamming it up in several past issues. She’s no stranger to the camera, and for that, she deserves a few extra heart treats.

HOMEMADE DOG TREATS RECIPE

Ingredients

Beet Hearts

1 small beet, peeled and boiled

1 Tbsp water

1 ½ cups oat flour, more as needed

Banana Hearts

1 ripe banana

1 Tbsp water

1 ½ cups oat flour, more as needed

Apple Beet Hearts

½ small beet, peeled and boiled

1 Tbsp water

1 ½ cups oat flour, more as needed

Instructions

For each combination:

Combine the fruit/root and water in a food processor until smooth.

Add 1 ½ cups oat flour, and pulse until combined. Add more flour as needed, until a dough forms. The mixture will resemble pie dough or play dough.

Transfer the dough to a floured surface and knead until smooth. Use a rolling pin to roll to approximately ¼-inch thickness. Use a cookie cutter to cut into hearts or your shape of choice. Transfer the shaped cookies to a baking sheet with a Silpat mat or parchment paper. Spread the cookies in an even layer.

Preheat the oven to 350°F. Bake the cookies until firm, about 30-40 minutes. Set aside to cool, then transfer to an airtight container, then reward the good boys and girls in your household.

RECIPE, STYLING, PHOTOGRAPHY AND STORY BY QUELCY KOGEL

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Super Bowl Spread

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February 4, 2023

Cheesy Pepper Jelly Cigars

Chili+Baby+Back+Ribs+TABLE+Magazine — A Super Bowl menu of epic proportion created by TABLE contributor and good friend Chef Kevin Hermann. Cocktail by TABLE Publisher, Justin Matase. Click on the photos below to build a touchdown menu.

GAME DAY COCKTAIL

Batch this Apple Cider Manhattan for a blitz!

CHILI BABY BACK RIBS

These fall-of-the-bone ribs will “move the chains!”

MARINATED CHICKEN TOSTADO

No flea-flicking when it comes to this chicken.

ROASTED SAUSAGE BOARD

Hungry fans will tackle this board like it’s a running back trying to get to the edge.

ZESTY SHRIMP ROLL

Add this to your menu playbook and you’re sure to score.

BAKED PARMESAN POTATO SALAD

Guests will scramble like a quarterback under pressure for this creative bite.

Kick up your party a notch with these other TABLE recipes:

Crab Cakes

Artichoke Dip

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Flipping the Script on Mexican Cuisine

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February 2, 2023

Pineapple Jalapeño Margarita

Paloma+Santa+Fe+TABLE+Magazine+Howard — Paloma’s Chef Nathan Mayes shares special dishes from his Winter 2022 menu, all of them made with layered flavors derived from exquisite ingredients, and plated with an artist’s eye. Here: Roasted Half Chicken with Local Root Vegetables & Mole Colorado. Photography by Tira Howard.

For many diners in the United States, Mexican food is no more than a repeating cycle of the usual over-sauced and under-seasoned suspects. Among a sea of strip-mall restaurants, frozen foods, and uninspired cooking shows, the complexity and beauty of Mexican cuisine may not be visible, or even available, to the casual weekday dinner crowd. With Chef Nathan Mayes at the helm, Paloma has been quietly flipping that script for eaters since its opening.

Left: There are house chips and salsa and then there are Paloma chips and salsa. Mark our words, these are a must-have aperitive with a mezcal cocktail. Reputations are built and lost on salsa, and you can bet the house with Paloma’s salsa morita, verde, roja, and pico de gallo. Right: Blue Corn Tlayuda with Refritos, Roasted Mushrooms & Market Escabeche. Chef Nathan Maye’s take on the iconic Oaxacan dish starts with a lightly fried tortilla mounded with mouthwatering mushrooms and refritos and the vinegary spike of escabeche. A perfect choice to share over cocktails.

Mexico is comprised of 32 states, each with its variation and vocabulary of ingredients and traditional food preparation. The details of what’s available to us on this end of the border are often blurred at best under the broad strokes of fajita platters and Taco Tuesday specials. And so, it’s nice, refreshing, and important when chefs like Nathan dig into the valleys of lesser-known regional cuisines of Mexico and invest in detailed research and prep work for dishes that may have familiar names but are worlds apart from our experience.

Chef Nathan is not alone. Emiliano Marentes (El Paso), Rico Torres (San Antonio), and Marciela Vega (Atlanta) are just a few visionaries working to re-write the narrative of Mexican food, where provenance is central to understanding what we’ve been missing about Mexican food all along. Santa Fe’s Paloma Restaurant, consciously or not, is part of this cohort of food creatives disrupting definitions of what is and what is not Mexican food.

Left: Nixtamal Quesadillas with Field Greens, Quesillo & Almond Salsa. The vibrancy of fresh greens co-mingled with the enormous flavor profiles of the other ingredients of this dish makes for a playful and delicious vegetarian option. Right: Roasted Half Chicken with Local Root Vegetables & Mole Colorado. Heartwarmingly perfect for a casual weeknight out or a special occasion. The textures, flavors, and slight heat make for a crowd favorite from Paloma’s Chef Nathan Mayes.

Originally from Austin, TX, Chef Nathan grew up in what he describes as a restaurant family, which is to say that he’s been around food his entire life. After stints around the culinary world, including matriculating into and dropping out of the Culinary Institute of America and spending time in various kitchens around Santa Fe, a call from a former colleague and fellow visionary, Marja Martin, pointed their sails to what would become Paloma. “It’s been and continues to be an incredible journey,” says Nathan. “We started with items that people were familiar with, but we wanted a fresher approach.”

That approach is founded on the heart and soul of Mexican food, corn, or, more specifically, masa, which Paloma prepares using the ancient technique of nixtamalization. The nixtamal process begins with imported heirloom corn from Mexico called Cónico Azul, which they steep with calcium hydroxide (food-grade lime) that breaks down the exterior of the kernel to unlock its nutritional values and expand its flavor profile. Once ground, the masa becomes tortillas, masa snacks, quesadillas, huaraches, sopes, and other delicious wonders such as a thickening agent for their Mole Amarillo served atop a roasted half chicken.

Left: Enfrijolada with Queso Fresco, Smoked Chicken & Grilled Green Onions. A classic Mexican dish similar to enchiladas but highlighting the deep affinities between pinto beans and corn tortillas––a fundamental flavor pairing. Chef Mayes shares the recipe with TABLE readers here! Right: Guava Tart with Piñon Marzipan, White Chocolate, Guava Sorbet & Local Honey. Chef Jessica Brewer’s desserts cap off every meal at Paloma with flair. Chef Brewer shares her recipe for Guava Sorbet here!

“There’s something that’s simpler and cleaner about the corn,” says Nathan when I ask about the lack of flour in his menu. “It has its flavor, and even though the corn comes from central Mexico, it feels and tastes like Santa Fe.”

Paloma is as much a place to learn as it is about the pleasure of enjoying food and ruminating flavors with familiar names that offer new experiences. It doesn’t have to source its central ingredients from Mexico or purchase the best possible ingredients from local purveyors. Still, when you travel to Oaxaca and other culinary centers in Mexico as a staff if only to seek out experiences to emulate for guests in Santa Fe, there’s no easy way to explain any of its motivations. Take one bite and the food speaks what has been taking us so long to hear.

palomasantafe.com

STORY BY GABE GOMEZ / STYLING BY KEITH RECKER / PHOTOGRAPHY BY TIRA HOWARD

From Paloma’s mixologist Andrea Duran:

Prickly Pear Margarita

Marigold Margarita

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Rest-In-Peeps

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Star Laliberte

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February 2, 2023

blue and yellow colors marshmallow peeps — Marshmallow Peeps, the most polarizing Easter candy.

Did you know that Easter peeps are the most polarizing Easter Candy? It’s a fact we’re talking about because Ira Born, inventor and cheerful promotor of Peeps, passed away on January 31, 2023, according to the Lehigh Valley News.

Peeps: An American Invention

Born in Ukraine, this Lehigh Valley, Pennsylvania resident for many decades turned aside a career in medicine in the late 1940s to work in his family’s candy factory, Just Born. Just a few years later, Mr. Born and an engineer focused on developing machinery to automate the making of shaped marshmallows. You guessed it: Peeps shaped and colored like newly-hatched yellow chicks started rolling out of the Just Born candy works and they soared in popularity in the novelty-driven marketplace of the 1950s. Along with shaped marshmallow bunnies, Peeps were a fixture of Easter baskets throughout the decade. By the 60s, yellow, pink and white chicks and bunnies were joined by shapes designed for Halloween, Christmas and other holidays. A lavender color option was added in 1995, and blue in 1998.

Peeps are Popular

Over the years, a Maryland Peeps Eating contest has gained popularity, with a record set in 2017 by a man who ate 255 Peeps in five minutes. Diorama competitions have been staged around the country, setting Peeps in miniature landscapes, Medieval castles made of candy, and even in perilous situations like railroad crossings with a train approaching. Wisconsin’s Racine Art Museum sponsors an Annual International Peeps Art Exhibition every April. They expect over 160 pieces of Peep art to be included this year. No word on whether the creations are eaten at the close of the show!

There’s no reason to believe that generous and good-natured Peeps inventor Ira Born would take anything other than pleasure in the fuss over Peeps. Crowds of fun-loving folks support all the Peeps-driven events discussed above. So why are peeps so polarizing?

Peeps are Polarizing?

FinanceBuzz asked 1,000 U.S. adults some essential questions about Peeps, and the results are interesting.

Americans disagree on Peeps marshmallow candies: 25% love them and 16% hate them. The haters are winning out though: Peeps lag in Easter basket popularity behind Reese’s peanut butter eggs, Cadbury Creme Eggs, and simple chocolate bunnies.

The gooey texture you encounter when biting into a peep could be to blame. So could a relatively bland flavor profile: it’s all sugar in there! But much of the shade thrown at Peeps comes from their ingredient list: aside from sugar, you’d be hard pressed to pronounce any of the other components, all of which come from the chemistry lab rather than the farm.

If you love peeps, however, the chemistry works for you. If you don’t… pop one in the microwave to see what happens. One in three Americans already has.

Story by Carole Valle
Photography by Keith Recker

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Secure Your 2023 Valentine’s Day Plans

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February 1, 2023