Ode to Santa Fe

The Los Angeles Times recently named New Mexico the top place to visit in 2012.  It's adobe architecture, art galleries, world class accommodations and dining would make a great long weekend visit, not to mention the casinos are no more than 30 minutes outside of the city. The locals call it Land of Enchantment or Land of Entrapment, depending on how you look at it...it was a toss up for me on any given day. I lived in Santa Fe for a short stint and resided in the Downtown/Railyard District surrounded by some wonderful and eclectic shops, restaurants and hotels, but living in Los Angeles and New Orleans made it hard for me to embrace the cultural differences at times.

Now for the food. New Mexican cuisine is a little different from the Mexican food some of us from Los Angeles are used to.  It's a cross between the Mexican food we're familiar with and Tex-Mex, in my opinion.  There were some things I did fall in love with; the Green Chile Stew with chicken or pork and I was re-introduced to Corned Beef Hash and can I tell you, I LOVED IT!  My dad ate it from the can when I was a little girl and it always reminded me of Alpo Dog Food, so I wouldn't even try it. Occasionally, a co-worker and I would stop at this little hole in the wall for breakfast (amazing breakfast buffet) and the corn beef hash looked so good I had to try it. All I can say is, it's nothing like HOMEMADE Corned Beef Hash....I digressed! See, that's how good it was and shame on whoever thought it was a great idea to can it.

If you can't make it there anytime soon, then bring New Mexico to you.  Throw on some moccasins, a poncho, sombrero, play some Mariachi music and fiesta 'til you drop. 

Buen provecho!!

New Mexico Green Chile Chicken Stew

3 Pounds Chicken Thighs
Olive Oil

2 Teaspoon Dried Thyme

2 Teaspoon Dried Marjoram

2 Tablespoon Dried Basil

1 Tablespoon of Cumin

4 Green Chiles (Anaheim)
2 Bay Leaves

2 Jalepeno, seeded and minced

1 White Onion, chopped

3 Cloves Garlic, minced

5 Carrots, chopped

5 Stalks Celery, chopped

1 Cup Cilantro, chopped

1 (14.5 oz.) Can Stewed Tomatoes, drained and chopped - reserve juice

3 Potatoes, peeled and cubed

2 Cups Tomatillo Salsa (Salsa Verde)

1 Can of Chicken Broth

Salt and Pepper

Sour Cream

Lime Wedges

Chicken:

1. Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan and make surer there is a little room between pieces so they aren't crowded in the pan.
2. Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°.
3. Once the its cooled down, begin to remove skin and meat from the bone.
4. Tear meat into pieces and set aside.

Stew:

1. Broil green chilies in the oven turning often to evenly darken skin making sure they don't burn.
2. Remove from oven and place in plastic bag for 10 minutes to steam the skins off.
3. Use a dutch oven or large pot and saute celery, onions & garlic in oil for 5 minutes on med; stir to prevent burning. The last 1 - 2 minutes add thyme, marjoram, basil and cumin and continue stirring. 
4. Add chicken, jalapeno peppers, chicken broth, reserved stewed tomato juice, tomatillo salsa, and bay leaves.
5. Peel skin from chilies, dice and add to pot.
6. Cook on high for 30 minutes and add tomatoes.
7. Simmer 1 hour then add carrots and potatoes.
8. Simmer until carrots and potatoes are done.
9. Remove bay leaves.
10. Salt and Pepper to taste.
11. Serve with sour cream and lime wedge.

Sweet Corn Tamale Cake

Salsa Verde

3 Tomatillos, chopped (remove papery skin)

1 Green Onion

2 Tablespoon Fresh Cilantro

1¼ Teaspoon Granulated Sugar
Salt, to taste

Pinch Ground Black Pepper

Sweet Corn Tamale Cake

1 1/2 Cups Frozen Sweet Corn

1/2 Cup Butter, softened

3 Tablespoons Sugar

1/2  Teaspoon Salt

1/2 Cup Corn Masa Flour (corn flour)

2 Tablespoons All-Purpose Flour

Tomato and Avocado Salsa

1 Tomatoes

1/2  Avocado

1 Tablespoon White Onion

 1 Tablespoon Cilantro, minced

1/2 Small Jalepeno, minced

1/4 Teaspoon Lime Juice

Salt and Pepper

Sour Cream

Fresh Cilantro, roughly chopped

Preheat oven to 400°F.

Salsa Verde:

1. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2. Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Tomato and Avocado Salsa:

1. Prepare tomato and avocado salsa by combining all ingredients (diced tomato, avocado, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

Sweet Tamale Corncake:

1. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
2. Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.
3. Measure ½ cup portions of the mixture and form it into 3" wide patties with your hands.
4. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
5. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
6. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce).
7. You'll need to use enough salsa verde to coat the entire plate -- it should be about ¼" deep.
8. Arrange the tamale cakes side-by-side on the salsa verde. 
9. Spoon tomato avocado salsa on top of corncakes, followed by a spoonful of sour cream.
10. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Serves 4

Coconut Margarita

1 Cup Sweetened Shredded Coconut, toasted

1/4 cup Freshly Squeezed Lime Juice (about 5 limes)

1 Cup Coco Lopez or 1 Cup Cream of Coconut

1/2 Cup plus 2 Tablespoons Tequila

1/4 cup Cointreau Liqueur

Honey

1. Preheat the oven to 350 degrees.  
2. Toast coconut on a baking sheet, in the oven, stirring frequently until golden brown, which should take 8 to 10 minutes. 
3. Pour 2 tablespoons of honey into a small bowl. Dip the rims of the cocktail glasses in honey, then into coconut mixture, coating it well.
4. Combine the remaining ingredients with 1 cup ice in a blender and puree until the mixture is smooth. Pour evenly in prepared glasses and serve immediately.

Serves 2