A Wonderful Day at the Santa Fe School of Cooking!

A Wonderful Day at the Santa Fe School of Cooking!

I had the most wonderful day last week at Santa Fe School of Cooking. This event at the Santa Fe School of Cooking was hosted by the James Beard Award Winning Chef Lois Ellen Frank, Ph.D., and Chef Walter Whitewater of Red Mesa Cuisine. They presented a demonstration-style cooking class on Native American Cuisine. This class was called Native American II. On the menu was: Trout with herbs and bacon baked in clay, Indian wild rice sauté, sautéed rainbow chard, berry crisp. These specific recipes will be posted here later on our blog.


Lois Ellen Frank informing the class


Walter Whitewater preparing yummy Trout

Over the course of the 3 hour class, Lois gave a detailed and interesting talk on her background and the specifics of the foods of the Southwestern Native Americans while both she and Walter were preparing our mouth-watering lunch. I was dumb struck by the fact that her academia advisers early in her life thought that Southwest Native American Cooking as an area of study had no foundation or validity. My first thought was what did you think the Native Americans ate and lived on for several thousand years here in the southwest? They went on further to say that because she was a woman she could never be an executive chef. Really? What century are we in again? This fueled Lois’s drive and her second book, “Foods of the Southwest Indian Nations”; featuring traditional and contemporary recipes won the James Beard Award in the Americana category and was the first Native American book to win that award. Lois received her Ph.D. from the University of New Mexico in Culinary Anthropology in July 2011.


Corn, Red Chile Pods, Chard, ingredients


Wild Rice Saute’ & Pumpkin Seed Puree

Lois and Walter are superb experts at their craft. To say the food was divine is an understatement. Everything about this meal was marvelous. The flavors were subtle, clear and distinct. This was a real treat to watch and even more so to eat. I enjoyed myself immensely.


Lunch


Berry Crisp for dessert

A word on The Santa Fe School of Cooking. This is a first class show. The room could comfortably hold 100 people. The kitchen area for the chefs is spacious and well thought out. If you look at very top picture above you can see Lois on the left and Walter on the right. Above them are 5 screens. The first, third, and fifth screens are in house HD video feeds. The second and fourth screens in the photo are actually mirrors, so you see what the chefs are doing while they are talking. The way the five screens are angled anyone in the room can see all that is going on. It is impressive to watch. It feels like you are watching a Top Chef filming. There were 10 people attending this class from all over the country.

The Santa Fe School of Cooking has classes and events throughout the year. I have their contact information below, a link to their calendar on their website, and also a link to Red Mesa Cuisine, Lois and Walter’s company website.

Santa Fe School of Cooking
125 North Guadalupe Street
Santa Fe, NM, 87501
(505) 983-4511

Click Here for the SF School of Cooking Calendar

Click here for the Red Mesa Calendar

Follow us to our blog to read more

An Update to the Definitive Red Chile Sauce Recipe!

The Update is that you can use Beef or Chicken stock in place of water in this recipe.  My wife the chef most often does this and it makes everything taste that much better. Also one of our customers does the same thing with her recipes, thanks Vivian!  Please enjoy!

We get a lot of calls & emails simply asking “How do I make Red Chile Sauce?” or “What should I do with the Red Chile powder I ordered?’
We’ve talked to expert New Mexico Chefs from Taos, Santa Fe, and Hatch who have given us the “secret” to making the perfect Red Chile sauce.
When it gets close to boiling turn the heat down. Boiling or over heating will make your sauce taste bitter.  Also when re-constituting dried Chile pods, never use the water you used to soften them up as that will also taste bitter. Hope this helps!

Red Chile Sauce, Chile Colorado, Chile Rojo

Ingredients:
3 Tbl Spoons Olive Oil or Shortening
1/2 Cup Red Chile Powder
2 Tbl Spoons Flour
2 Cups water (beef or chicken stock)
1 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Cumin
1/2 Tsp Garlic Salt

Directions:
Use olive oil or melt shortening in a sauce pan, blend in flour and cook flour until light brown – approximately 4 minutes. Have your Red Chile powder already mixed with water.  Add it to the flour over a low to medium heat. Chile powder burns easily so be careful with the heat levels. Cook to your desired consistency. Add salt, pepper,cumin, garlic salt & other spices according to taste.

Click here to go to our Red Chile Powder page

Click Here for the Red Chile Pods page

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Summer Mac & Cheese with Green Chile Recipe!

It’s summer so let’s have Mac & Cheese with Green Chile! My wife made me a wonderful dinner last night which included good old Mac & Cheese. Mac & Cheese was a staple in our family when I was I kid. My Mom used to serve it with hamburger mixed in or just by itself as a side dish. And you know what, I miss it and I still love it! We hope you enjoy the recipe below.

Summer Green Chile Mac & Cheese Recipe!

Ingredients:

2 tablespoons flour
2 tablespoons butter
1 pint whole milk
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded white Monterey Jack cheese
1/4 to 1/2 cup diced Hatch Green Chile
5 cups cooked (al dente) elbow noodles
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions:

In a large saucepan over medium heat, melt the butter, add flour, stir and cook for about 5 minutes. Add the milk (this is a bechamel sauce) and bring to a simmer and stir frequently for another 5 minutes. Turn off heat and whisk in cheeses, salt, black pepper, whisk until cheese is melted and mixture is well combined. Slowly stir in your cooked elbow noodles, then add the chopped green chile. Add milk to loosen mixture if necessary. Serve immediately.

Click here to go to the Green Chile page!

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Spanish Chicken Skillet Recipe!

Spanish Chicken Skillet Supper from Red or Green
New Mexican Cuisine Cookbook by Clyde Casey

Spanish Chicken Skillet Supper!

This is a recipe that features pecans. There are many uses for this extremely tasty nut.

Ingredients:

2 tablespoons of butter
1/2 cup pecans, coarsely chopped
1 cup instant rice, long grain
1 garlic clove, minced
1 14 1/2-ounce can of stewed tomatoes
1 14-ounce chicken stock
1 teaspoon Red Chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup cooked chicken, diced
2 small zucchinis halved lengthwise, cut into 1/2 inch thick slices
1/2 cup green onions with tops, sliced
4 ounces chopped Green Chile
1/2 cup Monterey Jack cheese, shredded
2 tablespoons fresh cilantro, chopped

Directions:

1. In a large skillet, heat butter until melted. Add pecans; cook until lightly toasted. Remove, drain on paper towels, and set aside.
2. Add rice and garlic to skillet; cook and stir for 1 minute. Add tomatoes, chicken stock, Chile powder, cumin, and salt.
Bring to a boil; reduce heat. Cover tightly and simmer for 15 minutes.
3. Add chicken pieces, zucchini, onions, and green Chile; cover and continue to simmer for another 5 minutes. Remove from heat;
let stand for covered for 5 minutes or until the liquid is absorbed.
4. Sprinkle with shredded cheese, reserved pecans, and cilantro.

Makes 4 sevings.

Spanish Chicken Skillet Supper from Red or Green
New Mexican Cuisine Cookbook by Clyde Casey pg. 112

Please click here for the Red or Green Cookbook

Please click here for the Green Chile 

Please click here for the Red Chile Powder

Green Chile Shrimp Quesadillas

Shrimp Quesadillas from Red or Green
New Mexican Cuisine Cookbook by Clyde Casey

Green Chile Shrimp Quesadillas

If you looking for a special appetizer with a New Mexican touch, look no further.  Seafood prepared Southwestern style is a real treat. This excellent dish is quick and easy to make.

Ingredients:

4 tablespoons of butter
4 12 inch flour tortillas
1/2 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 cup Green Chile chopped
16 shrimp, shelled, cooked, and sliced in half lengthwise
4 tablespoons dairy sour cream
1 large tomato, chopped
2 ripe avocados, peeled and sliced
paprika or chipotle powder

Directions:

1. Preheat oven to 350 degrees. (175 degrees C).
2. Lightly butter one side of each of the 4 tortillas. Place tortillas, buttered    side down, on a flat cookie sheet.
3. On half of each of the 4 tortillas, spread both cheeses to within 1/4 inch     of the edge. Spread the chopped green chile and sliced shrimp on top.
4. Fold over the half of the tortilla with nothing on it and bake for 6-8           minutes or until the cheeses are melted and the tortillas start to brown       slightly. Remove from the oven and cut each of the 4 tortillas into three      pieces.
5. Place pieces on serving plates. Garnish each piece with a dollop of sour       cream. Arrange tomatoes and the avocado slices over the sour cream.         Sprinkle with paprika or chipotle powder.

Makes 4 sevings.

Shrimp Quesadillas from Red or Green
New Mexican Cuisine Cookbook by Clyde Casey pg. 33

In the cook book Red or Green author Clyde Casey invites readers to experience the bold flavors of southwestern cooking in their own homes.
The cookbook introduces various types of Chile peppers and how to select, handle, and incorporate them into everyday cooking.  Winner of the 2008 New Mexico Book Award for best Cookbook. 280 pages Paperback. 6 x 9 inches.   An absolute must for your culinary cooking prowess.

Please click here for the Red or Green Cookbook

Please click here for the Green Chile 

Please click here for the Chipotle Powder