chimayo market corn

blue mesa

recipe

At Blue Mesa we shave the kernels tableside for you, but it’s delicious eaten on the cob, too.

ingredients

  • Mayonnaise
  • Cotija cheese

Chile Mix

  • 1 TB. chile powder
  • 1 TB. paprika
  • 1 tsp. kosher salt
  • ½ tsp. black pepper

instructions

  1. Cook fresh corn on the cob for 7-10 minutes until corn it is done.
  2. Brush warm corn on the cob with mayonnaise.
  3. Roll corn in grated cotija cheese, making sure it’s well coated.
  4. Sprinkle Chile Mix over the corn.

Risotto with Spring Peas, Leeks and Parmigiano

ferrari's

recipe

This risotto is one we serve during spring and goes very well with all the fresh produce available at that time. You can also use “fresh frozen peas” but make sure to get a tasty and reputable brand (Whole Foods does a good job). This especially lends itself well to plenty of Sardinian Vermentino, enjoy!

ingredients

  • 2 cups Arborio rice
  • 7 1⁄2 cups chicken stock (preferably low sodium)
  • 1 cup dry white wine (something drinkable please)
  • 2 tbsp extra-virgin olive oil (E.V.O.O.)
  • 1 small onion minced
  • 1⁄2 leek, cleaned and minced (only the white part please)
  • 1 green onion, sliced
  • 2 garlic cloves minced
  • 1 cup fresh spring peas
  • 1 cup freshly grated Parmigiano Reggiano
  • 3 tbsp unsalted butter
  • 4 leaves basil, chiffonade or torn (up to you)

instructions

  1. In a medium sauce pan, under medium heat, add the E.V. olive oil and sauté the onion, leek, green onion and garlic until tender. Add the Arborio rice and stir with a wooden spoon until well coated and toasted, about 3 minutes. Add the white wine and reduce until completely absorbed. Pour about 3 cups of the chicken stock into the risotto and cook until completely absorbed, continually stirring. Continue adding the chicken stock, 3 cups at a time, and after 15 minutes have passed, add the raw green peas and continue to cook the rice over medium heat. Taste the rice for the “al dente texture” after 18-20 minutes and turn off the heat.
  2. Then, stir in the Parmigiano Reggiano, basil and butter. Cover the pan and let sit for 2 minutes.
  3. Plate the risotto, a drizzle with a nice amount of E.V. olive oil, you’ll be very very happy.

HOISON BBQ SAUCE

kennys

recipe

ingredients

  • 2 cups hoison sauce
  • 1-1⁄2 cups rice wine vinegar
  • 1⁄2 cup seseme oil (pure dark)

instructions

  1. combine all ingredients. mix well with whisk until everything is completely incorporated.

MAMA FOOS CHINESE MEATBALLS

kennys

recipe

ingredients

  • 1 lb ground beef
  • 3 tbs yellow onion pureed
  • 2 tsp garlic freshly pureed
  • 1 tbs pickled ginger (pureed)
  • 1/2 oz cilantro (chopped fine)
  • 2 tsp chicken base
  • 2 tbs orange juice
  • 2 tsp cornstarch (disolve in orange juice)
  • 1-1/2 tbs seseme oil
  • 2 tsp soy sauce
  • 1 tbs siracha
  • 2 ea eggs (large)
  • 1/3 cup panko

instructions

  1. Disolve corn starch in orange juice. Combine all ingredients. Mix well refrigerate for 1 hour to let mixture set up. Form in to 2 oz balls. Place on parchement lined sheet tray
  2. Bake in convection oven at 325 high fan for 15 minutes until brown and firm.(regular oven 350 for 17 minutes).
  3. Heat hoison bbq sauce up slowly until hot. Place meatballs in sauce and let sit in sauce for at least 10 minutes before serving. Drizzle with sriracha aioli and serve.

SRIRACHA AIOLI

kennys

recipe

ingredients

  • 1/2 cup mayonaise
  • 1 tbs sriracha hot pepper sauce
  • 1/4 tsp lemon juice

instructions

  1. Combine ingredients, mix well with whisk.

Cranberry Cheddar Cheese Fondue

melting pot

recipe

ingredients

  • 2 and 3/4 cups (11 oz.) shredded Cheddar cheese
  • 3 tbsp. all-purpose flour
  • 1 cup hard cider (Strongbow brand recommended)
  • 2 tsp. finely chopped shallots
  • 2 tsp. dry mustard
  • 2 tbsp. chopped sweetened dried cranberries
  • 1 tsp. freshly ground pepper
  • 2 tsp. crushed walnuts

instructions

  1. Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the hard cider into the bowl. Stir in the shallots, mustard and cranberries using a fork. Cook for 30 seconds stirring constantly.
  2. Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Stir in the pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the walnuts.

Champagne vinaigrette

Z Taverna

recipe

ingredients

  • 3/4 oz shallots(minced)
  • 2 Tbsp dijion mustard
  • 1/2 cup granulated sugar
  • 3/4 Tbsp garlic(minced)
  • 1 cup champagne vinegar(quality brand)
  • 1/2 Tbsp salt
  • 3/4 Tbsp white pepperr
  • 3 cups canola oil

instructions

  1. Combine shallots, dijion mustard, sugar, garlic, champagne vinegar, salt & pepper
  2. Blend with a Buerre stick or in a food processor until well blend or for about 15 seconds.
  3. Continue to mix and slowly add the oil in a thin steady stream until all oil is incorporated.
  4. The vinaigrette should be pale yellow in color with a somewhat creamy consistency.