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Preheat the oven to 450 degrees.
Set up a smoker with your favorite wood chips. Smoke the serrano peppers, tomato, and onion for 20 minutes. Remove from the smoker and let cool. Arrange the prosciutto in muffin tins to form 4 small cups and place in the oven for 15 minutes. Remove from the oven and let cool. Keep the oven on.
In a small bowl, combine the molasses, cilantro flakes, mustard, brown sugar, chili powder, cumin, habanero sauce, cinnamon, and clove. Mix well with a fork and set aside.
Cut the fat on top of lamb in a crisscross pattern. Put the lamb on a roasting rack and place in the oven until it has browned somewhat and the juices begin to run, about 15 minutes.
Remove from the oven and brush the molasses mixture over the top of the lamb; place back in the oven and reduce the temperature to 400 degrees. Do not overcook. Use a meat thermometer and adjust the oven temperature if necessary to ensure the lamb is served rare (125 degrees) to medium-rare (130 degrees). Remove from the oven and spoon excess juice over it.
Peel the skin off the tomato and purée with the serrano pepper and onion in a blender or food processor. Combine the purée, chicken broth, half-and-half, and chipotle sauce in a medium-sized saucepan and bring to a boil over high heat. Add the grits and cook for 5-7 minutes, stirring frequently until done. Remove from the heat and stir in the cheese.
Spoon equal amounts of the grits in to the ham bowls and place on plates. Sprinkle tortilla chips over the top of the lamb and then slice between the ribs. Place 2 ribs on each plate. Drizzle a small amount of glaze on plate and serve.
Roasted Rack of Lamb
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Roasted racks of lamb are the ultimate dinner-party dish, with a wow factor that’s easy to achieve since many butchers sell the racks frenched and ready to go. Chef Neal Fraser of Grace and BLD restaurants in Los Angeles (both sadly closed as of December 2017) gave us this simple recipe. The racks marinate overnight in thyme and rosemary for subtle yet full-flavored chops. Try serving these with tasty Olive Potatoes or Farro Risotto with Asparagus and Fava Beans.
What to buy: The term frenched refers to a way of trimming the lamb racks so that the bone end of each chop is cleanly exposed. You can ask your butcher to do this for you.
Tips for Lamb
- 1 Using a sharp knife, trim all but a thin layer of fat from the lamb, then carefully score the fat side of each rack in a crosshatch pattern. Combine herbs with 3 tablespoons of the olive oil and rub the mixture all over the lamb. Season well with freshly ground black pepper, place the racks in a baking dish, and cover with plastic wrap. Refrigerate at least 8 hours or overnight.
- 2 Heat the oven to 425°F and arrange a rack in the middle. Uncover lamb and season well with salt. Let sit at room temperature while the oven heats, at least 20 minutes, then blot lightly with a paper towel.
- 3 Heat a large oven-safe frying pan or cast iron skillet over medium heat. When hot, add remaining 2 tablespoons olive oil.
- 4 Place lamb racks in the pan, fat side down, and sear until lightly browned, about 6 minutes. Remove from heat and stand racks up in the pan by “nesting,” or propping one rack against the other with the bones crisscrossing and the seared, fat-covered sides facing out.
- 5 Place the pan in the oven and roast for 15 minutes, then reduce the temperature to 325°F. Continue roasting until the internal temperature of each rack is 130°F for medium rare, about 5 to 10 minutes more. Remove from the oven and allow to rest 7 to 10 minutes before carving. Cut each rack between the bones into 4 double chops and serve.
Beverage pairing: Eric Texier Côte Rôtie Vieilles Vignes, France. This classic and tasty cut of lamb deserves a great partner, so treat yourself to this fine Syrah from one of the famed schist and granite slopes of France’s northern Rhône. The wine’s evocation of violets, herbs, roasted meats, and blackberry will make the lamb sing.
Simple Grilled Rack of Lamb Recipe
We don’t always eat beef around here. I mean, 99.999% of the time we do, but it’s nice to be able to change it up now and then with meats like lamb, salmon, or chicken. Yesterday I just happened to be in that we-can’t-always eat beef mood. It was time to check in the freezer.
“Check in the freezer” sounds so simple, doesn’t it? It’s not. Opening the freezer is an undertaking, and digging through it is a monumental task. Before you can find the hidden treasure at the bottom, you have to dig past the liver that’s been there for a year because no one dares to eat it, the tendons (same problem), ground beef (nothing wrong with it except sheer quantity), osso bucos (mmm, should make those sometime), about forty million snack sticks, and–ah! What’s this? A rack of lamb? That sounds incredible!
Another problem, however: there was only one rack of lamb. And we’re a big family. The only possible solution is to cook it fast, eat it faster, and hide the evidence before too many people wander through the kitchen. A lucky few happen to be in the right place at the right time (one girl has a real talent for appearing just when the food is done and disappearing just when it’s time to clean it up).
But ultimately, this grilled rack of lamb recipe is worth both the freezer-mining and the secrecy. This meal is easily cooked in thirty minutes, and if grilling is not normally your thing, don’t be intimidated. With a thermometer to check for the final temp, it’s pretty straightforward. I would almost say that grilling something is easier than putting it in the oven or frying pan. Besides, it tastes way better.
This grilled rack of lamb recipe is paleo and AIP friendly (just use olive oil instead of butter). Serve with roasted vegetables and a light salad. Or serve it with whatever you want. It’s your life, your lamb.
This is one of my favorites from this site. Great for Easter.
Great recipe and very simple to prepare.
I substituted Porcini mushroom sauce for the mustard – and brushed it on towards the end of the cooking time. The lamb was cooked perfectly!
I substituted porcini mushroom sauce for the mustard and brushed it on towards the end of grilling. The lamb was perfectly cooked!
Very simple yet tastes like you got it in a fancy restaurant. I will make this again!
5th time ive used this recepie in 2 months , wife and son loves it. Now I’m the specialty cook for this or so I was told. Taste great!
I’ve used this recepie 5 times in the last 2 months. Wife and son loves it, I’m now known as the designated lamb bbq’er. Great recepie good to the last bone!
Very good marinade recipe. My lamb chops were delicious
OMG! What the what, what, what! This recipe was fantastic. Thanksgiving 2017 #success
Thank you for this one wish I could post a pic.
This recipe was fantastic. So simple yet flavorful.
Great cooked just right. Used the recipe for Greek lamb
Thankyou very much for this recipe.
Followed the directions and will not change a thing next time.
Very easy and Very good.
So simple and so delicious! This will be a guaranteed repeat in my house.
This was sooooi good! Made for my parents on 4th of July. Everyone was very impressed. Thank you!!
Valerie Phillips: S.L. firefighter is red hot in N.Y. cook-off
Salt Lake City firefighter Tony Stowe was one of 10 firefighters who competed last week in Tabasco's Cook & Ladder Competition in New York City.
His recipe, Tony's Tabasco Sesame Chicken, bested hundreds of entries from around the country to get him to the finals.
The $10,000 grand prize went to Rett Blankenship with the Dallas Fire Department in Texas, for his Southwest Glazed Rack of Lamb with Smoky Grits. He was crowned "America's Hottest Firehouse Cook."
Recipes were judged on the following criteria: originality and creativity, taste, recipe clarity and presentation. They also had to include at least one of the sponsor's six different Tabasco sauces.
Judges this year included Leroy Fernandez, the Park City firefighter who took home the grand prize in 2004, and restaurateur chef Mario Batali, who hosts "Malto Mario" on the Food Network.
TONY'S TABASCO SESAME CHICKEN
1/4 cup Tabasco garlic pepper sauce
1 tablespoon horseradish sauce
1 dozen chicken drumsticks, skinned (approximately 3 1/2 to 4 pounds)
Mix soy sauce, garlic pepper sauce, sesame oil, horseradish sauce and water in a large bowl until smooth. Add drumsticks. Allow to marinate for at least an hour in the refrigerator.
2 tablespoons Tabasco soy sauce
1/4 cup Tabasco garlic pepper sauce
1 tablespoon horseradish sauce
Sesame seeds (used later in recipe)
Combine all ingredients except sesame seeds in a microwave safe bowl. Microwave for approximately one minute on high, and then mix until smooth.
Grill chicken at 350 F (medium heat) for 25-30 minutes, or until juices run clear, flip or rotate frequently (being careful not to burn). Begin brushing glaze after 30 minutes. Flip or rotate chicken every 3-4 minutes. Brush glaze mixture on tops and sides of chicken after each rotation until mixture is gone. Be careful not to burn the glaze. On last two rotations, sprinkle chicken with sesame seeds to coat each side.
ON THE ROAD Culture With Adobe
''The City Different,'' they like to call it, and that it is, a heady blend of Hispanic, Native American and Anglo cultures, with a brisk topping up, these last few decades, of new money, big money, from Texas, California and New York.
Perched 7,000 feet above sea level on an alluringly undulating plateau, dry but not arid, Santa Fe is a leafy faux-adobe city built around a core of old adobe buildings -- some of them very old, like the Palace of the Governors, the oldest governmental structure in the United States, which over four centuries has flown Spanish, Mexican and American flags.
With only 67,000 people, the city has a cultural life worthy of a European metropolis. The new Georgia O'Keeffe Museum, the expanded, endlessly enthralling Museum of International Folk Art and a cluster of new arts institutions housed in vivid buildings by the Mexican master Ricardo Legorreta have breathed fresh life into a venerable artistic heritage. So has SITE Santa Fe, with concerts, literary readings, major one- and two-man shows and huge, far-ranging biennials, all in a converted beer warehouse.
Each summer, the superbly inventive 43-year-old Santa Fe Opera, playing in a brilliant new theater by James Stewart Polshek on a hilltop north of town, draws visitors from all around the globe. The annual Chamber Music Festival and extensive dance and theater programs also help to make Santa Fe feel, in July and August, a bit like Salzburg with margaritas. There is sorcery in the air here. The city, Willa Cather wrote, lies 'ɺt the base of wrinkled green mountains with bare tops, wave-like mountains, resembling billows beaten up from a flat sea by a heavy gale.'' Ancestral home of Pueblo peoples with ancient traditions, the Santa Fe region has been a magnet for strangers as long as man can remember.
''Just about everyone comes to Santa Fe, sooner or later,'' said Sam Ballen, the owner of La Fonda, the city's landmark hotel. ''Some of them are smart enough to stay.''
The Spanish founded La Villa Real de la Santa Fe de San Francisco de Asis, the Royal City of the Holy Faith of St. Francis of Assisi, early in the 17th century, about the same time the English founded Jamestown. In the 18th century, conquistadors, clerics and commoners followed El Camino Real, the Royal Road, north from Mexico City. Early in the 19th, the wagon trains rolled into town from Missouri along the Santa Fe Trail, and late in the 19th, the iron horse took over, with settlers arriving on trains of the Atchison, Topeka & Santa Fe Railway.
Artists fell in love with the magical Sangre de Cristo Mountains, whose colors change with the passing hours and seasons, and the intense, crystalline light that defines them so sharply at dusk. Tourists fell in love with the artists, with tacos and enchiladas, with the chunky turquoise-studded jewelry made by the Indians and with the whole ''Santa Fe style'' -- relaxed yet sophisticated, a mix of Chimayo rugs, distressed pine furniture and tin-framed mirrors. Soon you could see it in million-dollar houses in Greenwich and Winnetka and taste it in restaurants everywhere.
Today, though, the soft-edged romance of Santa Fe is confronted with a harsher reality. Downtown is choked with cars, with Land Rovers and jalopies equally immobilized at rush hour. During daylight hours in summer, the central Plaza belongs to the tourists. Cerrillos Road is as nasty an urban eyesore, pocked with motels and burger joints, as any in America.
The preservationists have taken to the trenches, battling the developers, and they have slowed if not halted the march of ''progress.'' Santa Fe has only a tiny airport. That and the shortage of water should help to keep it from turning into another Phoenix, but some of the local grandees are already muttering about the Aspenization of their beloved city.
''Suddenly we're getting people who think they ought to build hangars for their jets at the airport,'' said an old-line resident who would like to pull up the drawbridge.
Yet Santa Fe's past survives. ''The fragrance of pinon fills the air. Santa Fe is a town of patios where hollyhocks nod, where towering cottonwoods spatter with shade. Spain is stamped upon the town. The old man who takes his siesta on a bench in the Plaza may count among his ancestors a Spanish don who owned a rancho as big as Delaware. Families still bear names like Delgado, Otero, Ortiz and Sena.'' Those lines, from the Depression-era W.P.A. Guide to New Mexico, are not so badly out of date 60 years on.
'ɾvery place grows,'' said Elizabeth Martin, a public-relations woman who came here from Dallas. ''This place is growing better than most. We don't have high-rises, and I don't think we will. Scale is attended to. People think it's chic to live on a dirt road. And even the developers can't take away the clouds in the sky, the rainbows and the stars at night.''
The epitome of Santa Fe excess, I guess, is Canyon Road, two and a half miles jampacked with galleries interspersed with cafes and restaurants. Once artists lived there now art fights for its place with schlock and souvenirs. A lot of the stuff for sale, said the cartoonist Patrick Oliphant, who spends summers here, ''isn't much better than Elvis on velvet.''
But some of it is. The Gerald Peters Gallery, near the head of the road, sells works by Albert Bierstadt, O'Keeffe, George Rickey and much lesser artists. Equally heterogeneous are the wares of the nearby Nedra Matteucci Galleries, which handle California regionalists and the early Taos painters. The Morning Star Gallery sells exquisite old Indian carvings, baskets, pots and jewelry from many tribes. Downtown, the Andrew Smith Gallery sells photographs by Edward S. Curtis, Ansel Adams and other wizards of the gelatin print.
Since Santa Fe is one of the nation's largest art markets, I asked Susan Conway, Mr. Oliphant's wife, who runs an admired gallery in Washington, which of the smaller dealers she recommended here. She mentioned Riva Yarres, Lew Allen, Munson and Allene Lapides for contemporary paintings, as well as the Conlon Siegal galleries on Gypsy Alley and Canyon Road.
Tucked away in the same part of the city, behind high walls and beneath mature aspens, apple trees and Ponderosa pines, are the handsome adobe houses of some of Santa Fe's elite. Ms. Matteucci and her husband, Richard, a wine wholesaler and accomplished amateur cook, own one of them, built in the 1880's, with a tiled plaque signed by Diego Rivera in the garden.
Another gem, designed in the 1920's by John Gaw Meem, the leading architect of the Adobe Revival here, belongs to Roddey Burdine, a displaced Miamian, who has filled it with superb Native American and Hispanic pieces. In an earlier life, the house was the site of Greer Garson's marriage to Buddy Fogelson, an oil operator the two refugees from Hollywood lived here for many years and endowed several buildings at the College of Santa Fe.
For my wife, Betsey, and me, the greatest attraction of the local art scene, the place we always head for first, is the Museum of International Folk Art. It is southeast of town, well outside the center, along with two museums devoted to Indian art. A museum of Spanish Colonial art is planned for a nearby site, to house a rich collection, now in storage, of furniture, paintings and the hand-carved images of saints called santos.
Embracing more than 125,000 objects, the folk art museum's collection started with toys but now includes doll houses, textiles, model trains, masks and pottery from Hungary, India, Senegal, Guatemala, China -- everywhere that craftsmen without formal tutelage have made objects to entertain, to teach, to portray or to pay tribute. Which is to say almost everywhere.
The collection of Alexander Girard, the great architect and designer who created the fondly remembered Fonda del Sol restaurant in Manhattan, forms the museum's backbone, filling a huge gallery. Girard shared with his friend Alexander Calder a childlike love of fun, and for me the antic spirit of Sandro and Sandy is ever present as I wander through that room.
Displayed there and elsewhere in the museum are bits and pieces that will stir the visual memory of anyone who has done much traveling: iron gondola prows from Venice, nesting dolls from Russia, a Thai spirit house displayed next to a Syrian glass painting of a verse from the Koran, a model 19th-century American town, embroidery samplers, a market scene populated with colorful clay figures from Latin America and the Mediterranean.
A new wing, built to house a 1995 gift from Neutrogena and its former chief executive, Lloyd E. Cotsen, opened last year. At its entrance the visitor is greeted by a plastic ''lagoon'' full of carved wooden crocodiles and alligators from four continents one of the displays that follow juxtaposes Uzbek robes and a Winnebago tote bag, all in primary colors.
Next door, the Museum of Indian Arts and Culture has an enormous display of pottery, including the black-on-black ware of Maria Martinez of the San Ildefonso Pueblo, deeply carved vessels by Margaret Tafoya of the Santa Clara Pueblo and charming little pottery figurines from Cochiti.
Those and other works are shown within well-explained historical, geographic and anthropological contexts, rather than solely as esthetic objects. Poetry punctuates the displays, like these words by Luci Tapahonso, a Navajo writer: ''We wear the shiny silver of clear water, we wear turquoise made of bright skies.''
Downtown, the Museum of Fine Arts, housed in a fine Adobe Revival building (1917) by the pioneers of the style, Rapp & Rapp of Denver, mixes works by famous visitors (like Robert Henri and Marsden Hartley) with those by artists who came to stay (like Buck Denton and Gustave Baumann).
An etching by John Sloan showing a bunch of blase, short-skirted women watching an Indian dance captures the mutual misunderstanding that often characterizes relations among Santa Fe's various communities and the tourists, even today. Sloan captioned the piece, ''Knees and Aborigines.''
One more museum, before we move along: the one devoted to O'Keeffe, also downtown, in a building renovated by Richard Gluckman of New York, who did the same thing for the Warhol Museum in Pittsburgh. It owns about an eighth of the 800-plus canvases the painter produced in a lifetime of work in New York, Maine and her last home, at Abiquiu in northern New Mexico.
In its first two years, the museum has attracted 600,000 visitors. O'Keeffe's near-abstract work appeals to many for whom most ''modern'' art is puzzling or repugnant. The current exhibition, which includes loans as well as items from the permanent collection, seeks to dig deeper in cleverly assembled thematic groups: apples, clams, leaves and a whole room of flowers. It closes on Oct. 17.
''She's been over-iconicized,'' said Barbara Buhler Lynes, the curator, who took us around. ''Postage stamps, posters, postcards -- but she's more than that. Our job is to to show her in art-historical context.''
The O'Keeffe owes its existence to the new Maecenases of the visual arts in Santa Fe, John Marion, the retired chairman of Sotheby's, and his wife, Anne, a Texas heiress. They are also the prime movers behind a pair of institutions on the College of Santa Fe campus, the Visual Arts Center and the Santa Fe Art Institute, which offers intensive study with globally known visiting artists like Wayne Thiebaud and Donald Sultan.
Mr. Legorreta, Mexico's most esteemed architect, has created for the two wholly separate institutions a series of arresting buildings that are reminiscent of I. M. Pei (in the acute angles formed by some walls), Frank Lloyd Wright (in the use of vertical strip windows to control the southwestern sun) and English oast houses (in the skylight towers).
But the sum is entirely his own, especially the use of courtyards and cutouts to provide interior vistas and the super-saturated colors. The unadorned stucco exteriors are painted an iron red the courtyards are Frida Kahlo blue, Pepto-Bismol pink, clematis purple and daffodil yellow, the last providing a vibrant contrast with the rich blue sky overhead.
The new opera house by Mr. Polshek, who has just been chosen to design President Clinton's library, is every bit as bold and dramatic.
Its distinguishing characteristic is an elegant, sweeping curve of a roof, not unlike the one Eero Saarinen designed for Dulles International Airport near Washington. Supported by cable stays hung from masts and lined with wood battens, it has two functions: to protect spectators from the summer cloudbursts that used to drench them, and to reflect the sound.
As in the one it replaced, the sides of the new theater are open. So the stars, the moon, the evening breezes and the purple mountains' majesty (as well as the occasional moth fluttering over the stage) are all part of the experience. This year an electronic libretto system was added, similar to the one at the Metropolitan Opera in New York, with illuminated text strips on the back of each seat.
The Santa Fe Opera is the long shadow of a single man, John Crosby, who conceived it, worked and willed it into existence and has served as its only general director and busiest conductor. He will step down as general director after next season, having presented 9 world and 28 American premieres, among them Alban Berg's ''Lulu,'' with casts including James Morris, Bryn Terfel, Dame Kiri Te Kanawa, Dawn Upshaw and Elizabeth Soderstrom.
This season demonstrated Santa Fe's range, from a crisp ''Idomeneo'' directed by John Copley and starring Jerry Hadley, to a moving 'ɽialogue of the Carmelites,'' staged by Francesca Zambello, to an irresistibly sudsy 'ɼountess Maritza,'' which made Emmerich Kalman seem almost young again.
Nancy Zeckendorf, wife of the real estate magnate William Zeckendorf, raised much of the money for the new opera house. Now she is working on a project to turn a Spanish Revival movie palace, the Lensic, into a showcase for music, dance and theater. It will house the Santa Fe Stages dance and drama productions, other plays and the Chamber Music Festival, which this year presented Pinchas Zukerman and Ralph Kirschbaum, among others.
A lot lies within easy day-trip range of Santa Fe, notably the old artists' village of Taos. It has been overrun by tourists and aging hippies, and boutiquity has all but eclipsed antiquity. But the Millicent Rogers Museum, which shows a Standard Oil heiress's collection of prime Indian art objects, including the most spectacular turquoise jewelry I've ever seen, is worth a visit. So are the ancient Taos Pueblo, whose powerful cube-upon-cube structure retains its impact even amid the dust and debris of throngs of visitors, and the world-famous little church at Ranchos de Taos.
Photographed by Adams and Paul Strand and a million tourists' Nikons, painted by almost everyone, the church's west end, supported by massive adobe buttresses, is a masterpiece of vernacular architecture. ''One almost shakes in its presence,'' wrote the art historian G. E. Kidder Smith.
Much is written about the High Road to Taos, and it is worth every word, a lovely passage from plateau to high meadow. But the less-celebrated lower road, Route 68, is equally captivating, following the Rio Grande River as it cuts a gorge through the mountains on its journey from Colorado to Texas and the Gulf of Mexico.
Another good outing takes in Los Alamos, birthplace of the Atomic Age, and the Bandelier National Monument, evocative of a more peaceful day.
At Los Alamos, the Bradbury Science Museum tells the story of the race in the early 1940's to develop an atomic bomb before the Germans, through an excellent movie and several gripping exhibits: the original letter from Albert Einstein to 'ɿ. D. Roosevelt, President of the United States,'' warning that the construction of 'ɾxtremely powerful bombs of a new type'' would soon be possible, and casings of bombs like ''Little Boy,'' dropped on Hiroshima on Aug. 6, 1945, and '⟺t Man,'' dropped on Nagasaki three days later.
Each killed 70,000 people both would fit inside the living room of the average American house.
Bandelier -- more specifically, Frijoles Canyon, which lies within it -- was home to the prehistoric Anasazi people, who lived in caves carved from the canyon's tawny tufa walls and in villages on its floor. Paved paths lead past ruined ceremonial kivas and up to the caves, through juniper groves and past numberless tufts of blue-green chamisa and yellow wildflowers.
''There are so many chic things in Santa Fe now,'' said my friend Patricia Perini, who comes here often. ''People need to go out to Bandelier, listen to the birdsong and remind themselves that the magic of the place was there long before us.''
Santa Fe is about 2,000 miles from New York City. Here is a sampling of attractions, along with travel information.
BISHOP'S LODGE, Bishop's Lodge Road, (505) 983-6377, was once the private retreat of Bishop Lamy, who helped to build 19th-century Santa Fe. Five minutes from downtown by car, yet a world apart, this family-run resort is surrounded by hundreds of acres of forest, threaded with riding trails. Fine old Southwestern furnishings, tennis courts, a beautiful swimming pool and a bountiful Sunday brunch complete a very appealing package. Double room rates: $265, Sundays through Thursdays Fridays and Saturdays, $295.
ELDORADO HOTEL, 309 West San Francisco Street, (505) 988-4455. The city's biggest hotel, with 201 rooms and nearby villas, it often has space in high season when others are sold out. On a recent visit, the front of the house was a zoo: driveway clogged, bellmen swamped, rooms not ready at 4 P.M. But the rooms are stylishly fitted out with regional art and furniture, and the best have terraces, fireplaces and soothing mountain views. Double room rates: $229.
INN OF THE ANASAZI, 113 Washington Avenue, (505) 988-3030. The upside of this lovely place is a superb location, just off the Plaza. The downside is smallish if charming rooms with beamed ceilings but no views. A library stocked with titles on the Southwest is a bonus. The restaurant is a bone of contention some guidebooks call it the city's best, but in company with others, I find the food too sweet and often needlessly elaborate. Double room rates: $259 to $289.
LA POSADA DE SANTA FE, 330 East Palace Avenue, (505) 986-0000. After extensive renovation, this deluxe resort reopened this summer with 40 new rooms added to the original 119, but early days produced teething problems. Spanish Colonial artifacts grace the lobby. Adobe buildings, shaded by lofty pines, are scattered around six acres, along with a spa and a swimming pool. The Plaza is close by. Double room rates: $199 to $389.
CAFE PASQUAL'S, 121 Don Gaspar Avenue, (505) 983-9340. Santa Fe foodies swear by this festive little spot, with the motto ''Panza llena, corazon contento'' ('ɿull stomach, contented heart''). Katharine Kagel's cooking is ambitious, eclectic and mostly successful: crunchy vegetable fritters called ghia pakora, squash blossoms stuffed with goat cheese, pomegranate-glazed rack of lamb, salmon grilled in a banana leaf and served with sticky coconut rice. Chili ristras dangle atmospherically overhead.
CAFE SAN ESTEVAN, 428 Agua Fria, (505) 995-1996. I owe this discovery to Margo True, a former editor of mine with a discerning palate. Estevan Garcia, a onetime monk, worked with John Sedlar, a pioneer of New Southwestern cooking in Los Angeles here he returns to his roots. In a single plain room in an old house, he serves definitive New Mexican food: a subtly spiced cake of guacamole and corn kernels, old-time tamales stuffed with shredded pork, and the city's best enchiladas, with red Chimayo chili sauce.
COYOTE CAFE, 132 West Water Street, (505) 983-1615. It is chic in some circles to knock Mark Miller, and I don't much care for his Washington venture, Red Sage, but this is an altogether more serious matter. Bravo for his unbeatable trademark dish, Cowboy Steak (a bone-in ribeye), which is aged for three weeks, and the dead-fresh peaches and blueberries over yogurt sorbet, my dessert of the summer. The service is warm and knowledgeable, and no fewer than 53 tequilas complement the town's best wine list.
GERONIMO, 724 Canyon Road, (505) 982-1500. The local art crowd passes in review here, drawn by stylish modern cooking. You won't go wrong with the pork tenderloin tacos with an avocado and habanero cream sauce, or the juicy mesquite-grilled buffalo burger topped with grilled red onions, provolone cheese, red bell peppers and ancho mayonnaise. And the tequila lime tart is a bellringer. Go early at lunch to snare a table on the porch.
HARRY'S ROADHOUSE, Old Las Vegas Highway, (505) 989-4629. Santa Fe loves breakfast, and Harry's, set in the lee of the Jemez Mountains southeast of town, serves one of the best. Waffles, frittatas and puffy french toast are all delicious, but the house triumph is migos, a chili-laced trencherman's scramble of eggs, crisp tortilla strips, tomatoes and chorizo.
EL PARAGUA, 603 Santa Cruz Road, Espanola, (505) 753-3211. Beamed, cavelike, El Paragua has been as steady as the moon and stars for decades. It makes an ideal lunch stop on excursions to Taos or Los Alamos, notable for its carnitas -- chewy mesquite-grilled sirloin tips -- and sopaipillas, feather-light pillows of golden dough with homemade peach preserves.
RISTRA, 548 Agua Fria, (505) 982-8608. David Farrell, ex-Stars and Postrio in San Francisco, cooks one of Santa Fe's best dishes, a bowl of pleasingly plump mussels bathed in a broth enriched with smoky, spicy chipotle chilies and lots of mint. End with the almond butter cake with strawberries, a shortcake con brio.
SANTACAFE, 231 Washington Avenue, (505) 984-1788. Perhaps the planets were out of alignment, perhaps it was the recent eclipse, but Santacafe failed to live up to its exalted reputation the last time we had dinner there. The keen young service team struggled to cope with a crowd in the pretty garden, and of seven dishes we tried, only two were real winners: balsamic-glazed quail and Patrick Markby's fabulous summer pudding, a symphony of berries that could not have been better if Jane Grigson herself had made it.
PALACE OF THE GOVERNORS, 105 West Palace Avenue, (505) 827-6483. Hours: Tuesdays through Sundays, 10 A.M. to 5 P.M. Fridays, also 5 to 8 P.M. (free admission). Admission: $5 free for those 16 and younger. A $10 four-day pass includes admission to the Palace of the Governors, the Georgia O'Keeffe Museum, the Museum of International Folk Art, the Museum of Indian Arts and Culture and the Museum of Fine Arts.
GEORGIA O'KEEFFE MUSEUM, 217 Johnson Street, (505) 995-0785. Hours: Tuesdays through Sundays, 10 A.M. to 5 P.M. Fridays, also 5 to 8 P.M. (free admission). admission: $5 free for those 16 and younger.
MUSEUM OF INTERNATIONAL FOLK ART, 706 Camino Lejo, (505) 827-6350. Hours: Tuesdays through Sundays, 10 A.M. to 5 P.M. Admission: $5.
MUSEUM OF INDIAN ARTS AND CULTURE, 710 Museum Plaza, Camino Lejo, (505) 827-6344. Hours: Tuesdays through Sundays, 10 A.M. to 5 P.M. Admission: $5.
MUSEUM OF FINE ARTS, 107 West Palace Avenue, (505) 476-5072. Hours: Tuesdays through Sundays, 10 A.M. to 5 P.M. Fridays, also 5 to 8 P.M. (free admission). Admission $5 free for those 16 and younger.
SITE SANTA FE, 1606 Paseo de Peralta, (505) 989-1199. Third International Biennial, ''Looking for a Place,'' through Dec. 31. Hours: Wednesdays through Sundays, 10 A.M. to 5 P.M. Fridays, also 5 to 7 P.M. (free admission). Admission: $5, $2.50 students and the elderly. Tours Fridays at 6 P.M., Saturdays and Sundays at 2 P.M.
VISUAL ARTS CENTER, College of Santa Fe, 1600 St. Michael's Drive, (505) 473-6341. Hours: daily, 9 A.M. to 4 P.M. Free.
SANTA FE ART INSTITUTE, 1600 St. Michael's Drive, (505) 424-5050. Hours: Mondays through Fridays, 8:30 A.M. to 5 P.M. Free. Free public tours on Thursdays at 4 P.M.
SANTA FE OPERA, (505) 986-5955. The next season begins June 30 and runs through Aug. 26.
MILLICENT ROGERS MUSEUM, Museum Road, Taos, (505) 758-2462. Hours: daily, 10 A.M. to 5 P.M. Admission: $6 $5, students and the elderly $1, ages 6 to 16 $12, family groups.
TAOS PUEBLO, Main Pueblo Highway, Taos, (505) 758-1028. Hours: Mondays through Saturdays, 8 A.M. to 4 P.M. Sundays, 8 A.M. to 4:30 P.M. Admission: $10 $8, the elderly $3, ages 13 to 17 free, children 12 and under groups of 5 or more, $8 a person.
BRADBURY SCIENCE MUSEUM, 15th Street and Central Avenue, Los Alamos, (505) 667-4444. Hours: Tuesdays through Fridays, 9 A.M. to 5 P.M. Saturdays through Mondays, 1 to 5 P.M. Free.
BANDELIER NATIONAL MONUMENT (Frijoles Canyon), Los Alamos, (505) 672-0343. Visitor's Center open during daylight hours. Admission: $10 a vehicle National Parks/ Wildlife Preserve pass is honored. Free backpacking permit required. No pets. No reservations.
15 Easy Christmas Dinner Menus to Make Planning a Breeze
This year let us help plan the feast, so you can spend time with the fam.
The Christmas season means a lot of things: Shopping for Christmas presents, decorating the tree, watching all the Hallmark Channel movies, and spending time with family. This year, we may be spending less time with family than we'd like &mdash or having a smaller holiday with closer family. But that doesn't mean that we don't still need to plan out a holiday meal &mdash and having something festive may seem more important than ever.
If you're feeling stuck by what to make this year, take a look at these carefully cultivated, easy Christmas dinner menu ideas, each based around simple themes to help you choose which kind of Christmas dinner best suits you. How about an original, Tex-Mex-inspired Christmas dinner featuring beer-braised chicken, buttermilk and Hatch Chile grits, and Texas-style pimento cheese? Or stick with the classics, like a glazed rack of lamb or a sweet spiced Christmas ham surrounded by decadently roasted winter veggies. Whatever you crave, there's something on our list of Christmas dinner menu ideas that both you and your family will love.
For dessert we've got apple-cheddar crumble pie, along with chocolate bourbon pecan pie or mini brown sugar tarts, any one of which is sure to please the palate. Of course, it's not a true Christmas dinner without a few Christmas party decorations, some gorgeous Christmas table settings, and a Christmas cocktail or two to top off your amazing Christmas dinner menu. Check out our ideas, and get ready to be crowned hostess of the year!
If you're looking to make things just a little bit fancier, this Christmas menu is what you've been looking for. From the filet mignon main course to rich Christmas side dishes infused with tons of flavor, this menu will leave your family beyond satisfied.
A traditional British Christmas dinner looks similar to an American Thanksgiving dinner (which they don't celebrate, of course!). While the list below has British-themed dishes, such as pigs in blankets and fruitcake in the form of cookies, the way to truly make it feel authentic is to whip up a batch of Yorkshire pudding and break open some Christmas crackers.
LEWIS COUNTY BEEKEEPERS' ASSOCIATION
Scroll down for main courses, appetizers, sides, salads, soups, sauces, dips, desserts, healthy breakfasts, & drinks that feature honey. As they say on those chef shows, "please enjoy"!
APPETIZERS, DIPS, & FINGER FOODS
SALADS & DRESSINGS
SAUCES & GLAZES
For more recipes, visit the National Honey Board's "find a recipe"page plug in your favorite food key words & see what appeals!
plug in your favorite food key words & see what appeals!
Visit http://www.honey.com/recipes, or click here .
Above, "Honey Bee Diner" courtesy of WikiMedia.
Below, blackberry honey, Onalaska, 2011:
The National Honey Board:
“A Feast With Honey”:
In January, the National Honey Board shared recipes for those of us who might like to shed a few pounds without sacrificing taste. These new recipes – Honey-Lime Chicken Skewers , Sunrise Smoothies (with honey, banana, & OJ), & more, are posted on this page.
Below,"Runny Honey," by Scott Bauer, USDA ARS, via Wikimedia Commons: public domain.
Below, beautiful closeup of honey in the comb: "Imkerei THWZ 0203 " by Thomas Zimmermann (THWZ) - Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons.
Above, some National Honey Board publications.
Copyright 2012 Lewis County Beekeepers' Association. All rights reserved.
Monthly Meetings are at Centralia College, 701 W. Walnut St., Centralia WA 98531
Centralia , WA 98531
rick .battin @gmail .com
Apricot-Glazed Lamb Chops
1. In shallow baking dish, combine 1/2 cup of the reserved apricot liquid, oil, vinegar and salt. (Reserve remaining apricot liquid for sauce.) Place lamb chops in apricot mixture, turning to coat all sides. Refrigerate 30 minutes.
2. Remove chops from marinade, reserving marinade. Place lamb chops on broiler pan. Broil 4 to 6 inches from heat for 9 to 11 minutes or until browned and of desired doneness, turning chops and basting occasionally with reserved marinade.
3. Meanwhile, reserve 8 apricot halves for garnish. In blender container or food processor bowl with metal blade, combine remaining apricots and reserved apricot liquid, brown sugar, cornstarch, allspice and orange juice. Blend or process 1 minute or until smooth pour into small saucepan. Cook and stir over medium heat until thickened.
4. To serve, arrange lamb chops on serving platter garnish with reserved apricot halves. Serve with warm apricot sauce.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 170 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 23 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 8% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 Fruit, 2 Lean Meat, 2 Fat or 2 Carbohydrate, 2 Lean Meat, 2 Fat
This Apricot-Glazed Lamb Chops recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
Classic Rack of Lamb
- 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
- For each rib rack:
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to french them for you. For directions on how to French them yourself, see How to French a Rack of Lamb.
Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
arrange the oven rack so that the lamb will be in the middle of the oven.
Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don't burn.
Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.