Printer Friendly

Not Mexican but new Mexican, a serve-yourself fireside feast.

When Virginia Brague invites friends to dinner in her Santa Fe home (see page 94), they're likely to enjoy a creative blend of New Mexican specialties as in this menu designed for a dozen.

Much of the work for the meal can be done a day or more ahead, and the foods reheated to serve. You may need to make a trip to a Mexican market to find some of the ingredients.

Chili con Carne Santa Fe

(Santa Fe Chili with Meat)

Aguacates con Salsa Fresca

(Avocados with Fresh Salsa)

Frijoles Negros y Rosados

(Black and Pink Beans)

Arroz con Pollo (Chicken with Rice)

Queso Fresco (Fresh Cheese)

Pan de Chorizo (Chorizo Bread)

Flan

For the cheese, buy about 1 pound of queso fresco (fresh white cheese), available at cheese shops, some supermarkets, or a Mexican market; or offer farmer's or feta cheese. Cut into cubes to serve.

See page 164 for the chorizo bread recipe. For dessert, serve flan or ice cream. Santa Fe Chili with Meat

2 large onions, chopped

3 cloves garlic, minced or pressed

1/2 cup olive oil or salad oil

5 pounds boneless beef chuck, cut into 1-1/2-inch cubes

1/2 cup all-purpose flour

Red chilli sauce (directions follow)

1 tablespoon minced fresh cilantro (coriander)

2 teaspoons each ground cumin, ground cloves, and dry oregano leaves

1-1/2 teaspoons each dry rosemary and dry tarragon

2 large cans (28 oz. each) tomatoes

1 can (14-1/2 oz.) regular-strength beef broth

In a 6- to 8-quart kettle, cook onion and garlic in the oil, stirring often, until onion is limp, about 10 minutes. Sprinkle meat with flour and mix together. Add meat and red chili sauce to kettle and cook, stirring, for about 5 minutes. Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes and their liquid, and broth. Simmer gently, uncovered, until meat is very tender when pierced, about 6 hours; stir often. If made ahead, cover and chill up to 2 days; reheat to serve. Makes 3-1/2 quarts or 12 servings.

Red chili sauce. Wash 4 ounces (about 15) dried New Mexico or pasilla chilies. Remove stems and shake out seeds. Combine chilies with 3 cups water in a 2-1/2- to 3-quart pan. Cover and simmer over medium-low heat until chilies are very soft, about 30 minutes. Lift our chilies, saving cooking water. Whirl chilies in a blender (add cooking liquid as needed) until pureed, then rub through a fine wire strainer; discard residue. Return puree to pan and boil on high heat, uncovered, until reduced to 1 cup; stir often. Add water if it reduces too much; use hot or cold (cover and chill up to 1 week). Avocados with Fresh Salsa

3 small hot fresh green chillies (serranos or jalapenos)

1 tablespoon chopped fresh cilantro (coriander)

12 green onions including tops, chopped

3 large tomatoes, peeled, cored, seeded, and chopped

1/4 cup each salad oil and red wine vinegar

3 medium to large ripe avocados

Lemon juice

Remove stems from chilies and chop finely. Combine chilies, cilantro, onions, tomatoes, oil, and vinegar. If made ahead, cover and chill as long as 1 day.

Peel, pit, and quarter the avocados; drizzle with lemon juice. Set bowl of salsa in the center of a large platter and arrange avocado wedges around it. To eat, top avocado with salsa. Makes 4 cups or 12 servings. Black Beans

Sort 2 cups (about 3/4 lb.) dried black beans and discard debris; rinse beans. Combine in a 4- to 5-quart kettle with 6 cups water and 1 small (8 oz.) ham hock. Bring to a boil; cover and simmer until beans are tender to bite, 2 to 2-1/2 hours. Turn off heat. Lift out ham hock; when cool to touch, pull off meat, discarding fat and bones. Return meat to kettle. (If made ahead, cover and chill up to 3 days.) Bring to simmering, stirring, over medium heat. Garnish with cilantro sprigs. Makes about 4-1/2 cups. Pink Beans

Prepare as directed for black beans above, but substitute dried pink or small red beans for the black variety. Chicken with Rice

3 tablespoons each butter or margarine and salad oil

About 1/2 cup all-purpose flour

1 teaspoon each chili powder and paprika

1/2 teaspoon pepper

12 chicken drumsticks (about 3 lbs.)

Onion rice (recipe follows)

Chopped parsley

Combine butter and oil in a rimmed 10- by 15-inch baking pan. Set in a 400[deg.] oven to melt butter. Meanwhile, in a small bag combine flour, chili powder, paprika, and pepper. Shake a few drumsticks at a time in the mixture, then arrange in pan, turning to coat with fat. Bake in a 400[deg.] oven until chicken is no longer pink next to the bone (cut to test), about 45 minutes.

Arrange chicken and rice on a large platter; sprinkle with parsley. (If desired, pile chili on other side.) Serves 12.

Onion rice. In a 10- to 12-inch frying pan over medium heat, cook 3 slices diced bacon until fat melts. Add 1 small onion, chopped, and 1 cup long-grain white rice; cook, stirring, until rice is pale gold, about 10 minutes. Add 1 cup each regular-strength chicken broth and water. Bring to a boil, cover, and simmer until rice is tender to bite and liquid is absorbed, about 20 minutes. Makes 3 cups.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1984
Words:894
Previous Article:These are the semiprecious nuts; hazelnuts, pistachios, macadamias.
Next Article:A friendly, wide-open hearth kitchen in Santa Fe.
Topics:


Related Articles
Bernard Matthews' Fast Feasts.
New Mexico flavors dishes.

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters