SANTA FE CORNBREAD
This is a family favorite that my grandmother clipped from a newspaper years ago. I add more jalapeno than the recipe calls for because I like it spicy. Also, I use pickled jalapenos rather than fresh because they give more flavor. This is definitely a better the next day dish. Trust me!
Provided by jacknalecsmom
Categories Quick Breads
Time 45m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Grease 13x9x2 inch pan.
- In large bowl,combine all ingredients, mix well. Spread in pan.
- Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.
- 16-18 servings.
Nutrition Facts : Calories 368.9, Fat 21.2, SaturatedFat 10.9, Cholesterol 92.3, Sodium 900.9, Carbohydrate 36.4, Fiber 3, Sugar 9, Protein 9.3
MARCO'S FISH WRAPPED IN HOJA SANTA
Masa means dough. This recipe can also be used as a base to make tortillas or tamales. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the huitlacoche masa dumplings:.
- In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
- For the masa bolitas:.
- In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
- Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
- For the plantain salsa:.
- In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
- For the fish:.
- Preheat the oven to 400 degrees F (200 degrees C). Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
- To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
- Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
- To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
- Cook's Note:.
- Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.
Nutrition Facts : Calories 255.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 99, Sodium 150.9, Carbohydrate 16.1, Fiber 2.1, Sugar 6.5, Protein 42.5
BAVARIAN TORTE BARS
A friend brought this to a potluck quite a few years ago, and her plate was the first of the desserts to be completely emptied. It is cheesecake-like in texture but is served as a bar. I am a chocoholic so a non-chocolate dessert has to be extra special to "wow" me. This one did the trick. I usually double the recipe, since the 8X8 pan is not enough for my family and friends. I share the recipe as she gave it to me so I am guessing at the serving size.
Provided by shimmerchk
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Prepare crust by creaming butter and sugar until light and fluffy.
- Add vanilla, flour and almonds.
- Press crust into 8x8 square pan (I use glass).
- Pierce crust all over with fork and bake for 10 minutes.
- Remove from oven and let cool slightly.
- Meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar.
- Continue to beat for about 1 minute and then add egg and vanilla.
- Beat until well combined.
- Spread filling over crust.
- Thinly slice drained pears lengthwise and arrange over cream cheese, slightly overlapping each slice in neat rows.
- Sprinkle cinnamon sugar topping over the top.
- Bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set.
- Cool completely and refrigerate until cold (at least 3 hours, overnight is recommended).
- Slice into squares to serve.
Nutrition Facts : Calories 292.1, Fat 22.5, SaturatedFat 11.3, Cholesterol 70.5, Sodium 108.4, Carbohydrate 20.3, Fiber 1.9, Sugar 16.8, Protein 4.6
MACARONI AND CHEESE FOR ADULTS
This recipe is from: Executive Chef Bill Sauer - Delicias Restaurant, Rancho Santa Fe, Ca This is a very rich (6 cheese) macaroni and cheese recipe geared more for an adult taste with peas, prosciutto ham, and a sprinkling of black truffles. This is NOT a low fat dish, but it is truly a heavenly indulgence.
Provided by Dee514
Categories Ham
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously.
- Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick.
- Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, St. Andre, smoked Gouda, Parmesan, goat cheese, sour cream.
- In a large, separate sauce pan, saute the prosciutto until browned.
- Add the peas.
- Add the cheese sauce and cooked, drained macaroni, tossing to mix well.
- Plate, and garnish with the truffles.
- Serve warm.
BALSAMIC DRESSING BY LA CASA SENA RESTAURANT IN SANTA FE, NM
A VERY easy picy and sweet dressing perfect over a mesculun salad! Tastes so expensive! You can make ANY TIME to brighten up a salad. T&T several times now, never fails!
Provided by Amberngriffinco
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in small, heavy nonreactive saucepan and cook over moderate heat till syrupy and reduced to a scant 1/4 cup, about 12 minutes.
- Cool to room temperature before using.
Nutrition Facts : Calories 13.5, Sodium 0.8, Carbohydrate 3.5, Fiber 0.1, Sugar 3.2, Protein 0.1
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