Santa Fe Recipes

Written by Leah LeMoine Category: Web Extras Issue: September 2016
Group Free
Pin It

Green Chile Corn Bisque with Diver Scallops and Roasted Peanuts

From: Luminaria Restaurant

In this day and age we are so overwhelmed with technology. I think food is the last real thing that can make us feel complete.” – Chef Brett Sparman

Ingredients 6 c corn, (frozen is ok)
2 Yukon gold potatoes, peeled and diced
2 shallots, peeled and sliced
3 garlic cloves, peeled and sliced
2 yellow onions, peeled and diced
2 bay leaves
3 fresh thyme sprigs
1 c fresh roasted New Mexico green chile
2 c white wine
8 c chicken or veggie stock
2 c heavy cream
10 diver scallops
1 c Spice Roasted Peanuts (recipe below)


Spice Roasted Peanuts

1/3 c white sugar
1 1/2 tsp chipotle chili powder
1/4 tsp New Mexico red chile powder
1/4 tsp garlic powder
2 tbs unsalted butter
2 tbp honey
1 tsp kosher salt
1 lbs skinless peanuts

Heat large sauce pot with canola oil over med-high heat. When oil begins to shimmer add the shallots, onions, garlic, green chile, and corn. Sweat for 5-10 minutes, stirring to prevent burning. You do not want to color the onions and garlic. Add white wine, reduce by half.

Add potatoes, bay leaf, fresh thyme, and chicken or veggie stock. Bring to a boil and turn down to a simmer. Cook until potatoes are tender.

In small batches puree the soup in blender until smooth and velvety; be careful as the soup will be very hot. Add heavy cream, season with salt and white pepper. Set aside and keep warm.

Spice Roasted Peanuts

Preheat oven to 325 degrees. Stir together sugar, chipotle powder, chili powder, red chile powder, and garlic powder in a small bowl; set aside.

Stir together butter, honey, and kosher salt in a large saucepan over medium heat until butter melts and the mixture is bubbly. Stir in peanuts until well coated, then pour onto a 9x13 inch baking dish. Bake in preheated oven until the nuts are golden brown, about 15 minutes.

Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture, toss to evenly coat. Allow peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together. After they have cooled completely crush or chop peanuts lightly.

To finish the dish: Heat a sauté or fry pan over high heat, add canola oil. Season scallops with kosher salt and when oil is shimmering add scallops and sear on each side till golden, about 3 minutes on each side. In individual bowls place one scallop and some roasted peanuts in the middle, ladle corn bisque overtop to finish.

Enjoy!

 

Calabacitas

From: The Santa Fe School of Cooking

This is the classic New Mexican side dish!

 

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
2 1/2 cups diced yellow summer squash
2 1/2 cups diced green zucchini squash
3/4 cup (1 bunch) finely chopped green onions
1 cup fresh or frozen corn kernels
1/2 cup mild roasted, peeled and chopped green chile
1/2 cup hot roasted, peeled and chopped green chile
1 cup diced, ripe Roma (Italian plum) tomatoes
1/2 cup (packed) coarsely chopped fresh cilantro
Salt to taste

Heat the butter and olive oil in a large skillet, and sauté the onion until softened, about 4 minutes. Add the garlic and sauté 2 minutes. Add the diced squash and sauté for about 5 minutes, until softened. Add the green onion, corn and green chile and sauté for 3 minutes. Stir in the diced tomato and cilantro, and heat through. Season with salt to taste and serve.

Note: After the first 5 minutes of sautéing, it’s possible to hold, add the green onions, corn and green chile and reheat to finish the cooking.

Serves 8 (makes about 6 cups). 


 

Green Chile Chicken Enchiladas

From: The Santa Fe School of Cooking

Try this great party dish!

Ingredients
3 c. red or green chile sauce (recipes follow)
16 fresh com tortillas, about 4 inches in diameter
4 c. cooked shredded chicken
1-1/2 lbs. Monterey Jack or Cheddar cheese, grated
1-1/2 c. diced onion, or sliced scallions with green tops
2 c. shredded iceberg or romaine lettuce
1-1/2 c. diced tomato
1-1/4 c. sour cream

Preheat the oven to 350°. Oil a 9x12 baking dish or pan.

Spread about 1 c. of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with half the chicken and 1/3 of the cheese and sprinkle with half the onion (for milder onion flavor, use scallions). Repeat for second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned.

To serve, spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato, and top with 2 T. sour cream. Serve with pinto beans and posole.

 

Green Chile Sauce

1/4 c. vegetable oil
1 c. chopped onion
2 to 3 t. minced garlic, to taste
1 to 2 T. flour
2/3 c. mild roasted, peeled, chopped New Mexico
green chile
2/3 c. hot roasted, peeled, chopped New Mexico green chile
freshly ground coriander seed to taste, optional
1-1/2 c. chicken stock
salt to taste

Heat the oil in a medium saucepan and sauté the onion until softened, about 3 to 4 minutes. Add the garlic and sauté 2 minutes more. Stir in the flour. Add the green chile, coriander seed (optional) and slowly stir in the chicken stock. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt to taste.
Makes about 2-1/2 cups

Optional seasonings: diced tomato, fresh cilantro.