Warm neutrals have a way of making a space—or a wardrobe—feel instantly inviting. In New Mexico, where natural materials, earthy tones and artisanal craftsmanship are part of the design landscape, the palette feels especially at home. These seven fashion and home finds in Santa Fe add a little bit of sunshine into your life.
Shopping Santa Fe for Fashion and Home Trends in Warm Neutral Tones
Autumn beckons us inside and nothing brings warmth to your home like a cozy fire, whether it’s a wood, gas, or electric stove or fireplace. The Firebird is the go-to place whether you’re looking for something timeless and traditional or more sleek and contemporary.
The Antonia Bandana from Wear Your Grace is designed in the U.S. and hand screen-printed in India on 100% cotton fabric. It features a warm palette of golds, sun-kissed orange, with cream flowers. Tie it around your neck (perfect when hiking!), wear it in your hair, or wrap it around your pup’s neck for the best-dressed canine award.
As summer bids us adieu, it time to turn our eyes to your fall wardrobe and this Gosland Trench by Rachel Comey gets our vote. It’s made from a durable cotton blend that is finished with a water-repellent wax coating. Relaxed fit, a collar that can be worn up or down, and gently dropped shoulders make this ideal to wear alone or layered.
After graduating from Central Saint Martin’s Phoebe English started her London-based atelier. Driven by a desire to blend fashion with sustainability and planet-friendly practices, she largely works with reclaimed and reimagined materials, like the poly-cotton fabric used in this coat which is overdyed, creating a magical antiqued gold effect.
These European made Hobnail Glass Pitchers are just the thing for your autumnal dining table. They come in three different sizes and are available in a range of glorious colors including pink, turquoise, beryl, green, amber, and clear.
Minneapolis-born and South Dakota-raised Jon Oakes fell in love with pottery as a high school student. Today he explores raku – an ancient form of Japanese pottery. Recently he has expanded his artistic practice to become a glass blower, now creating mesmerizing works of art in both clay and glass.
A hat is more than an accessory – it’s a personal style statement. Storm by Montecristi crafts hats with timeless style, meticulous attention to detail, and the finest materials sourced from around the globe. They’re made to last and to will earn a treasured place in your wardrobe, no matter what the season.
The next time you’re holding a summer gathering whether it be for a family reunion, birthday party, or just relaxing with friends, cook up one or all of these dishes. Award-winning cookbook author Cheryl Alters Jamison gives us a look at how these recipes came to life at her own lunch with friends. Plus, she gives us some potluck pro-tips to make sure your gathering goes off without a hitch.
Our TABLE editors delighted me with the idea of hosting a late summer lunch with a group of friends, all contributing a favorite dish. I invited a mix of folks from different backgrounds that I thought would hit it off. Everyone knew someone, but I was the only one who knew everybody. Then I turned them loose to dream up dishes using seasonal ingredients. We gathered in the courtyard of my home in Tesuque, where I reside in a renovated century-old adobe dairy barn. We ended up with a stellar assortment of preparations featuring corn, tomatoes, cucumbers, green chile, juicy peaches, and much more — a true celebration of summer’s bounty. The guests blended as effortlessly as the dishes.
Near the corner of Texas, Old Mexico, and New Mexico, Salpicón refers to this hearty beef brisket salad, with a bright hodgepodge of ingredients. Typically, the brisket is braised to deliciousness with chipotle chiles and other seasonings. The smokiness of the chipotles led me, instead, to use smoked or barbecued brisket in the dish. Pick some up from a local barbecue joint and you can toss everything together in no time.
Enrique’s frying skills were on display during a potluck, when he served an endless parade of crispy hushpuppies, laced with corn cut from the cob and fresh New Mexico green chile.
In 1983, Enrique Guerrero was painting houses in San Francisco when the painting company he was working for abruptly shut down. Walking home from his last gig, Enrique saw a “Now Hiring” sign outside a restaurant. He veered in and was hired immediately as a dishwasher. By sheer luck, he had wandered into what became a seminal restaurant of its day, Masa, founded by revered Chef Masataka Kobayashi and headed by another legend, Julian Serrano. Chef Serrano soon saw his new dishwasher’s potential and promoted him.
Deviled eggs became my signature potluck and picnic appetizer from the moment I began raising chickens some dozen years ago. But I had to solve one problem. Hard-boiled eggs made from “old” eggs peel much more easily than from just-laid eggs. What’s the point of having gorgeous eggs, straight from the hens, if one has to wait until they’re no longer truly fresh to use them? I set about researching what other chicken-owner cooks were recommending and discovered the technique of steaming eggs. I’ve made perfect eggs for deviling ever since. I top the eggs with bits and bobs of whatever I have in the fridge or herb garden, perhaps fresh parsley, dill, lovage, or chives, or a touch of salmon caviar, capers, or slices of fresh bell pepper, or green or red chiles, for an added touch of brightness.
This recipe is endlessly adaptable. Sam uses the classic trick of adding a Parmesan rind for the deep, savory notes it transfers to the beans. Don’t skip it. The beans are excellent made a day ahead, which gives time to cool them to serve chilled.
Founder and editor of GoFrenchYourself, Sam describes herself as a hospitality storyteller and brand architect. She uses her writing and photographic skills to tell social media stories for restaurant clients such as Coyote Café and Cantina, Santacafé, the cocktail bar Tonic, and a stable of other clients whose products intrigue her, from real estate to skin care lines. She grew up in Tulsa, the daughter of a single mother who worked in hospitality, so she was raised in a restaurant.
Nikki Botwin grew up obsessed with food, in a family of home cooks, influenced by both her parents and grandparents. Her mother’s side is blessed with cooks who excelled in the Julia Child school of French classics. Her dad’s family is Italian and prepared pastas and other dishes based on ingredients in their substantial garden. In her formative years she worked at Santa Fe’s Café San Estevan and in San Francisco for Corey Lee, who was already acknowledged with both Michelin and James Beard Foundation recognition.
All of this prepared her for a career as a social media influencer at SantaFeTasteClub and work with Samantha Renee Ruble’s GoFrenchYourself accounts. She and Dr. Jonathan Botwin married last year, and together they continue to travel the world for culinary experiences. They enjoy cooking all kinds of cuisine at home, too, including this fresh summery salad.
My Tesuque neighbors Michael and Paul are longtime partners in life as well as in their Docufilms business. They turned their attentions to making films for nonprofit organizations about 20 years ago, after both retired from advertising careers in New York. They decamped from New York about a decade ago with their little dog, Fergus. Both love cooking. Michael’s earliest memories of food come from his Italian grandmother. Paul learned to cook out of necessity when he got his first New York apartment. His mother gifted him a book called Simple Meals Men Love, which she acquired by saving Betty Crocker cake mix box-top coupons. Husband Michael can attest to the success of the recipes.
Michael and Paul have been making versions of this grilled Summer Vegetable Torte for decades. They gave this one a bit of a New Mexican twist by including some red and green chiles. The guys use a sprinkling of Herb de Poblanos, from the Ranchos de Albuquerque Los Poblanos Farm Store, too.
To make Jayne’s extra-tasty version of a popular midwestern salad, both the salad ingredients and the dressing can be assembled a few hours ahead. Toss together shortly before serving.
A born and bred midwesterner, Jayne Weiske still follows the Chicago Cubs and Green Bay Packers. She grew up in Ripon, Wisconsin, a small town with an outsized reputation in world of college basketball. Her father was head coach of the men’s Ripon Red Hawks, so he and Jayne’s mother regularly hosted all kinds of gatherings of athletes, professors, city leaders, and major sports figures passing through.
Jayne gained her love of cooking and entertaining from watching her mother effortlessly — or so it seemed — craft creative meals night after night for these celebratory evenings. She picked up her mom’s love of cooking, and often these days makes dishes with an Asian inspiration. Jayne’s retired from marketing and is the kitchen master of the local chapter of the International Wine & Food Society.
Anna’s best known around town as the longtime director of Cooking with Kids, a beloved nonprofit bringing nutritious and exciting foods to many schools in Santa Fe and northern New Mexico. She retired just before our potluck and, within months, she and husband Paul were gifted with two grandchildren to enjoy. Anna’s mother was Italian so, as with several other of my guests, great food was in her DNA.
Anna says, “I grew up knowing the pleasures of real food— cooking it and enjoying it with my family. Every single gathering included special foods, all homemade, and all delicious. My mom was a very good baker, and we all loved sweets, so when I’m planning a meal, I often start by thinking of what dessert to serve.”
Potluck Party Tips
As host, provide the most substantial dish. In most cases, the host should supply the tableware and napkins, and have containers for folks to take home leftovers.
If you’re a guest, pick a dish that travels well and can be held at room temperature. If your dish needs time in the fridge or oven, communicate that to the host well ahead, so that space can be assured without fuss. Bring your own serving utensils, too. It’s usually best to dress a salad or add tender herb garnishes at the last minute, so be prepared to take care of those without help from the host.
Feel free to mix up tableware. I started with Fiestaware and added Italian ceramics and Guatemalan fabrics. Wine and citrus-scented sparkling water were served in glasses collected from years of attending the Santa Fe Wine & Chile Fiesta. But if you want to use red Solo cups, go ahead. We won’t judge. Our editor Julia has beautiful bronze flatware that blended perfectly. I have a large collection of inexpensive bright fabric napkins to use for just such events.
Give people leeway about what dish they choose but provide a little guidance along the way. Assigning categories, such as an appetizer or dessert, can be helpful. You really don’t want 10 caprese salads or green chile enchilada casseroles. Trust me. If there are dietary restrictions, let people know that ahead.
Assign wine or beer to those who aren’t as skilled in the kitchen, or who might be short on time, or who are especially knowledgeable about one or the other. A batched cocktail or mocktail can also be a nice addition to assign to someone.
Story by Cheryl Alters Jamison Photography by Tira Howard
Butterscotch Budino is a rich, silky Italian pudding that uses deeply caramelized brown sugar with cream, butter, and a hint of dark rum. The smooth custard is chilled until perfectly set, then finished with a warm rosemary caramel sauce for an elegant balance of sweet, buttery, and aromatic flavors. Fresh peaches, or any other seasonal fruit, add a bright contrast, making this an especially lovely dessert for late-summer gatherings and dinner parties.
Meet the Chef Behind This Butterscotch Budino (Italian Pudding)
Anna’s best known around town as the longtime director of Cooking with Kids, a beloved nonprofit bringing nutritious and exciting foods to many schools in Santa Fe and northern New Mexico. She retired just before our potluck and, within months, she and husband Paul were gifted with two grandchildren to enjoy. Anna’s mother was Italian so, as with several other of my guests, great food was in her DNA.
Anna Farrier
Anna says, “I grew up knowing the pleasures of real food— cooking it and enjoying it with my family. Every single gathering included special foods, all homemade, and all delicious. My mom was a very good baker, and we all loved sweets, so when I’m planning a meal, I often start by thinking of what dessert to serve.”
A perfect way to sweeten your late-summer evenings.
Ingredients
Scale
For the pudding:
3 cups whipping cream
1½ cups whole milk
1 cup plus 2 tbsp firmly packed dark brown sugar
½ cup water
1½ tsp kosher salt
1 large egg
3 large egg yolks
¼ cup cornstarch
5 tbsp unsalted butter
1½ tbsp dark rum
For the rosemary caramel sauce:
1 cup packed brown sugar
½ cup unsalted butter
¼ cup half and half
2 medium sprigs fresh rosemary
To serve:
¼ cup whipping cream
¾ cup crème fraiche
Fresh sliced peaches, or other seasonal fruit, if you wish
Instructions
For the pudding:
In a large bowl, combine the cream and milk.
In a large heavy saucepan, combine the brown sugar, water, and salt, and place over medium-high heat. Bring to a boil over medium-high heat and continue to cook for 10-12 minutes, stirring occasionally to make sure the mixture doesn’t scorch. When the mixture is deep brown and smells nutty, remove from the heat and immediately whisk in the cream mixture. The mixture will steam vigorously, and the sugar will seize. Use caution to avoid being burned by the bubbling mixture. Whisk until smooth and the caramel is fully incorporated. Return to high heat, bring to a boil, then turn off the heat.
In a bowl, whisk together the egg, yolks, and cornstarch. While whisking constantly, add about half of the caramel cream , ½ cup at a time, to the egg mixture. Pour the combined mixtures back into the saucepan and add the remaining caramel cream. Cook over medium heat, whisking constantly, for about 2 minutes, or until the custard is very thick.
Remove the custard from the heat and whisk in the butter and rum. Pour the custard through a fine-mesh sieve into 8 to 10 three-fourths-cup ramekins or small glasses, dividing it evenly. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours, or up to overnight.
For the rosemary caramel sauce:
Combine the brown sugar, butter, and half and half in a small saucepan. Bring to a boil over medium heat, cooking until thickened, 1-2 minutes.
Remove from the heat and add the rosemary, muddling sprigs slightly.
Steep for 10-15 minutes, and then remove rosemary. Keep warm.
To serve:
Just before serving, whisk the cream in a chilled medium bowl until it begins to thicken. Add the crème fraiche and continue whisking until thick and fluffy.
Top each portion of the budino with some of the whipped cream mixture and a few peach slices, then spoon a bit of warm rosemary caramel over each portion and serve.
Recipe by Anna Farrier Story by Cheryl Alters Jamison Photography by Tira Howard
This colorful Asian Crunch Salad is the perfect combination of fresh, crisp vegetables, juicy mandarin oranges, crunchy toasted ramen noodles and almonds, all tossed in a bright, flavorful sesame-orange dressing. It’s easy to make, serves a crowd, and brings a delicious balance of sweet, savory, tangy and spicy flavors to the table.
Meet the Chef Behind This Asian Crunch Salad
A born and bred midwesterner, Jayne Weiske still follows the Chicago Cubs and Green Bay Packers. She grew up in Ripon, Wisconsin, a small town with an outsized reputation in world of college basketball. Her father was head coach of the men’s Ripon Red Hawks, so he and Jayne’s mother regularly hosted all kinds of gatherings of athletes, professors, city leaders, and major sports figures passing through.
Jayne Weiske
Jayne gained her love of cooking and entertaining from watching her mother effortlessly — or so it seemed — craft creative meals night after night for these celebratory evenings. She picked up her mom’s love of cooking, and often these days makes dishes with an Asian inspiration. Jayne’s retired from marketing and is the kitchen master of the local chapter of the International Wine & Food Society.
To make Jayne’s extra-tasty version of a popular midwestern salad, both the salad ingredients and the dressing can be assembled a few hours ahead. Toss together shortly before serving.
This salad appeals to the eye and stomach with a mix of colorful veggies and Asian influences.
Ingredients
Scale
For the salad:
4 cups shredded Napa cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 to 2 cups snow peas or tender pea pods
1 cup shelled edamame (soybeans) (Trader Joe’s sells boxes of shelled edamame)
2 packages 3-oz Maruchan Ramen Noodle Soup, preferably “chili flavor,” seasoning packets reserved for dressing, noodles toasted with 1 tbsp butter in a 400-degree oven for 10 minutes until golden brown
8– to 12-oz jar or can mandarin oranges, drained
1 red bell pepper, diced
1 orange bell pepper, diced
½ cup sliced green onions (white and light green portions)
½ cup toasted slivered almonds
Fresh cilantro leaves, for garnish
For the dressing:
½ cup vegetable oil or other neutral oil
2 tbsp toasted sesame oil
1/3 cup rice vinegar, or more to taste
1 large orange, zested and juiced
2 tbsp low-sodium soy sauce
1 tbsp granulated sugar
1 tbsp honey
1 tbsp hot honey, or additional regular honey
1 tsp garlic powder
1 tsp kosher salt
About 1 tsp reserved chile seasoning from packets from ramen noodles (mixture can be salty, so taste as you go)
Instructions
Mix all of the salad ingredients together in a large bowl. Refrigerate until needed.
Whisk together the dressing ingredients. Pour over salad and toss together.
Garnish with cilantro and serve.
Recipe by Jayne Weiske Story by Cheryl Alters Jamison Photography by Tira Howard
Michael Campbell and Paul McKittrick have been making versions of this grilled Summer Vegetable Torte for decades featuring eggplant, tomatoes, potatoes, zucchini, mushrooms, and peppers. They gave this one a bit of a New Mexican twist by including some red and green chiles. The guys use a sprinkling of Herb de Poblanos, from the Ranchos de Albuquerque Los Poblanos Farm Store, too.
Meet the Chefs Behind This Summer Vegetable Torte
My Tesuque neighbors Michael and Paul are longtime partners in life as well as in their Docufilms business. They turned their attentions to making films for nonprofit organizations about 20 years ago, after both retired from advertising careers in New York. They decamped from New York about a decade ago with their little dog, Fergus. Both love cooking.
Michael’s earliest memories of food come from his Italian grandmother. Paul learned to cook out of necessity when he got his first New York apartment. His mother gifted him a book called Simple Meals Men Love, which she acquired by saving Betty Crocker cake mix box-top coupons. Husband Michael can attest to the success of the recipes.
Featuring all your favorite summer vegetables like eggplant, tomatoes, potatoes, zucchini, mushrooms, and peppers.
Ingredients
Scale
1 large eggplant, cut in ¼-inch slices
2 russet potatoes, cut in 1/4-inch slices
3 medium zucchini or yellow squash, cut lengthwise into ¼-inch slices
2 portobello mushrooms, cut into ¼-inch slices
2 red, orange, or yellow bell peppers, cored and cut in ¼-inch slices
Olive oil
Salt and freshly ground black pepper
Herbes de Poblanos (see headnote), optional
2 tbsp minced garlic
¼ cup red chile sauce or puree, or red enchilada sauce
5 large New Mexican green chiles, roasted and peeled
2 plum tomatoes, cut in ¼-inch slices
¼ cup freshly grated Parmesan
1 tbsp butter
½ cup breadcrumbs
¼ cup chopped fresh basil leaves
Instructions
Heat a gas or charcoal grill to medium heat. Brush eggplant, zucchini, mushrooms and bell pepper slices with oil. Grill vegetables on both sides until soft and lightly marked from the grill, about 6-8 minutes total. Remove each as it is ready.
Preheat the oven to 375 degrees.
Coat the bottom and sides of a 9-inch springform pan with more of the oil. Layer the eggplant slices across the bottom of the pan, sprinkling with a bit of salt and pepper, optional Herbes de Poblanos, garlic, and a couple of teaspoons of the red chile puree. Layer the potatoes, followed by the zucchini, mushrooms, and bell peppers, sprinkling each layer with a bit more of the salt and pepper, garlic, and red chile puree. Cut off the stem of each green chile and then slice down one side, remove seeds, and open like a book. Top the torte with the chiles. With a spatula, press down on the torte evenly to compact it. Scatter with the tomatoes and Parmesan.
Melt the butter in a small skillet. Toast the breadcrumbs in the butter over medium heat. When breadcrumbs are golden, sprinkle them over the dish. Drizzle the surface with about 1 tablespoon of oil.
Bake the torte for 25-30 minutes, long enough to heat through and blend the flavors. Let sit for 5-10 minutes. Run a knife around the inside of the springform pan, then remove the sides of the pan. Scatter basil over the torte. Cool for at least 10 minutes before slicing into wedges with a serrated knife. The torte can be served warm or at room temperature.
Recipe by Michael Campbell and Paul McKittrick Story by Cheryl Alters Jamison Photography by Tira Howard
This refreshing Crushed Cucumber and Avocado Salad is a vibrant mix of cool, crisp cucumbers, creamy avocado, salty feta, and crunchy Marcona almonds. Tossed with a bright, tangy vinaigrette and fresh herbs, it’s an easy, flavorful side dish that’s perfect for sharing.
Meet the Chef Behind This Crushed Cucumber and Avocado Salad
Nikki Botwin grew up obsessed with food, in a family of home cooks, influenced by both her parents and grandparents. Her mother’s side is blessed with cooks who excelled in the Julia Child school of French classics. Her dad’s family is Italian and prepared pastas and other dishes based on ingredients in their substantial garden. In her formative years she worked at Santa Fe’s Café San Estevan and in San Francisco for Corey Lee, who was already acknowledged with both Michelin and James Beard Foundation recognition.
Nikki Botwin
All of this prepared her for a career as a social media influencer at SantaFeTasteClub and work with Samantha Renee Ruble’s GoFrenchYourself accounts. She and Dr. Jonathan Botwin married last year, and together they continue to travel the world for culinary experiences. They enjoy cooking all kinds of cuisine at home, too, including this fresh summery salad.
A refreshing way to enjoy cool, crisp cucumbers, avocado, feta, and Marcona almonds.
Ingredients
Scale
For the vinaigrette:
3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
2 tsp honey
2 garlic cloves, minced
Salt and freshly ground black pepper
Crushed red chile flakes
For the salad:
4 medium Persian cucumbers, preferably, or other cucumbers (unpeeled)
1 ripe avocado
¼ cup crumbled feta cheese
¼ cup chopped Marcona almonds
¼ cup chopped fresh dill
¼ cup chopped fresh chives
Additional fresh dill or chives, or both, for garnish
Instructions
For the vinaigrette, whisk together the ingredients in a medium bowl.
Slice each cucumber in half lengthwise. Using the flat side of a chef’s knife, and your hand, smash each half, bruising it enough to release its juices. Chop the cucumber halves into 1-inch sections and transfer to a medium bowl.
Peel the avocado, dice it, and add to the cucumbers.
Add the rest of the ingredients to the salad and toss. Just before serving, pour the vinaigrette over the salad and toss again. Scatter additional dill or chives or both over the salad and serve.
Recipe by Nikki Botwin Story by Cheryl Alters Jamison Photography by Tira Howard
Samantha Renee Ruble’s Bean Salad is endlessly adaptable. She uses the classic trick of adding a Parmesan rind for the deep, savory notes it transfers to the beans. Don’t skip it. The beans are excellent made a day ahead, which gives time to cool them to serve chilled.
Samantha Renee Ruble
Meet the Chef Behind This Bean Salad
Founder and editor of GoFrenchYourself, Sam describes herself as a hospitality storyteller and brand architect. She uses her writing and photographic skills to tell social media stories for restaurant clients such as Coyote Café and Cantina, Santacafé, the cocktail bar Tonic, and a stable of other clients whose products intrigue her, from real estate to skin care lines. She grew up in Tulsa, the daughter of a single mother who worked in hospitality, so she was raised in a restaurant.
3 qt chicken stock (or vegetarian stock, if you wish)
1 tbsp kosher salt, or more to taste
1 tbsp freshly ground black pepper
1½ tsp garlic powder
2 or 3 dried bay leaves
1 tsp dried parsley or 2 tsp minced fresh parsley
1 Parmesan rind, preferably several inches in size
To serve:
Pickled red onions
Cilantro sprigs or leaves
Grated Parmesan
High-quality olive oil
Instructions
Soak the beans overnight or for at least a few hours, if possible, in a very large heavy saucepan or Dutch oven. It will speed up the later cooking of the beans. Drain the beans.
Return the beans to the saucepan or Dutch oven. Add the stock, salt, pepper, garlic powder, dried parsley, bay leaves, and Parmesan rind. Bring just to a simmer, then reduce heat to medium-low and cook uncovered until very tender, about 4-4½ hours. Add hot water to the beans if the level of the liquid gets less than about 1 inch over the beans. Discard bay leaves and Parmesan rind. Season with more salt or pepper, if needed. The beans can be served warm, but for a summer dish, Sam recommends chilling them.
Serve in bowls, with a bit of the broth, if you wish, chilled or hot. Top with pickled onions, cilantro, and a fine grating of Parmesan. Drizzle with olive oil just before serving.
Recipe by Samantha Renee Ruble Story by Cheryl Alters Jamison Photography by Tira Howard
Deviled eggs became my signature potluck and picnic appetizer from the moment I began raising chickens some dozen years ago. But I had to solve one problem. Hard-boiled eggs made from “old” eggs peel much more easily than from just-laid eggs. What’s the point of having gorgeous eggs, straight from the hens, if one has to wait until they’re no longer truly fresh to use them? I set about researching what other chicken-owner cooks were recommending and discovered the technique of steaming eggs. I’ve made perfect eggs for deviling ever since.
What Does Steaming Do to Deviled Eggs?
Not only are they easier to peel, but steaming leaves the whites creamier than when eggs are boiled. With high-quality eggs and this cooking technique, the eggs require little enhancement for great results. I top eggs with bits and bobs of whatever I have in the fridge or herb garden, perhaps fresh parsley, dill, lovage, or chives, or a touch of salmon caviar, capers, or slices of fresh bell pepper, or green or red chiles, for an added touch of brightness.
Steaming your eggs makes your whites creamier and your end product tastier.
Ingredients
Scale
12 large eggs
6 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp prepared horseradish
Splash of Tabasco sauce or Cholula hot sauce, optional
Kosher salt
Freshly ground black pepper
Bits of fresh herbs, or colorful peppers, or salmon caviar or capers, optional garnish
Instructions
Pour a couple of inches of water into a large saucepan. Arrange a metal vegetable steamer in the pan and carefully arrange the eggs on top of the steamer. Steam the eggs over medium heat for 10 minutes. Turn off the heat and let the eggs sit for another 3-5 minutes. Add cold water to the pan, covering the eggs by several inches. When cool enough to handle, peel the eggs carefully, cracking the wider bottom end, where there’s an air pocket, first, and begin the peeling of each from that end.
Slice the eggs in half lengthwise. Scoop out the yolks into a bowl and set the whites aside. Mash the yolks with a fork, and then mix in the mayonnaise, mustard, horseradish, and a touch of the hot sauce, if you wish. Sprinkle in salt and pepper to taste.
Pipe or spoon the mixture into the whites, mounding it attractively. Decorate with bits of herbs or other garnishes, if you wish. Chill the eggs for at least 30 minutes, covering the eggs if they will be refrigerated longer. Serve cold.
Recipe by Cheryl Alters Jamison Photography by Tira Howard
Enrique Guerrero’s frying skills were on display during a potluck, when he served an endless parade of crispy Green Chile Hushpuppies, laced with corn cut from the cob and fresh New Mexico green chile.
Meet the Chef Behind These Green Chile Hushpuppies
In 1983, Enrique Guerrero was painting houses in San Francisco when the painting company he was working for abruptly shut down. Walking home from his last gig, Enrique saw a “Now Hiring” sign outside a restaurant. He veered in and was hired immediately as a dishwasher. By sheer luck, he had wandered into what became a seminal restaurant of its day, Masa, founded by revered Chef Masataka Kobayashi and headed by another legend, Julian Serrano. Chef Serrano soon saw his new dishwasher’s potential and promoted him.
Chef Enrique Guerrero
Flash forward to jobs at with top spots like Le Cirque under Daniel Boulud and a move to Santa Fe as executive chef of La Casa Sena. But Enrique kept thinking about becoming his own boss. He ultimately decided to open a food truck. Bang Bite, his tangerine bright truck, sits behind the Santa Fe Brewing Company’s Brakeroom in downtown Santa Fe. It’s especially known for burgers and Friday fish and chips.
Give your hushpuppies a bit of a bite with the addition of green chile and fresh corn kernels.
Ingredients
Scale
For the dry ingredients:
1½ cups all-purpose flour
¾ cup yellow cornmeal
¼ cup granulated sugar
1½ tsp baking powder (increase by ¼ teaspoon at low altitude)
½ tsp baking soda (increase by a small pinch at low altitude)
½ tsp kosher salt
1 cup grated sharp or medium Cheddar or Monterey Jack or Asadero cheese
½ cup fresh corn kernels from 1 medium ear of corn
2 fresh New Mexican green chiles, or poblano chiles, roasted, peeled, seeded, and chopped
1 red bell pepper, roasted, peeled, seeded, and chopped
2 green onions, minced
3 tbsp chopped cilantro
For the wet ingredients:
1 cup buttermilk
4 tbsp unsalted butter, melted
2 large eggs
For frying:
4 cups peanut oil or other neutral oil
Instructions
In a large mixing bowl, stir together the dry ingredients. In a smaller bowl, mix together the liquid ingredients. Pour into the dry ingredients and mix until well incorporated.
Pour the oil into a large saucepan or Dutch oven and heat to 350 degrees. Cover a baking sheet with a couple of layers of paper towels, and top with a baking rack.
Using a small ice cream scoop, scoop out the batter and carefully drop rounds of batter into the hot oil. Add a few more spoonfuls of batter but don’t crowd the mixture. Fry about 4 minutes, using a spider or slotted spoon to drain the hushpuppies before transferring to the baking rack. Continue frying with additional batter. Serve the hushpuppies hot.
Recipe by Enrique Guerrero Story by Cheryl Alters Jamison Photography by Tira Howard
Salpicón means hodgepodge or hash in Spanish. Near the corner of Texas, Old Mexico, and New Mexico, it refers to this hearty beef brisket salad, with a bright hodgepodge of ingredients. Typically, the brisket is braised to deliciousness with chipotle chiles and other seasonings. The smokiness of the chipotles led me, instead, to use smoked or barbecued brisket in the dish. Pick some up from a local barbecue joint and you can toss everything together in no time. The mix of warm brisket with cool vegetables in this salpicón is the best of both worlds.
A beef brisket salad with a chipotle adobo dressing.
Ingredients
Scale
For the salad:
3 lbs smoked beef brisket, shredded, warmed
1 romaine heart, cut in thin ribbons
1 cup cherry tomatoes or other small tomatoes, halved
½ medium red onion, diced
½ medium cucumber, diced
½ medium red or yellow bell pepper, diced
6 oz Monterey Jack, Asadero, or Cheddar cheese, or a combination, in small cubes
2 ripe avocados, diced
4 to 6 medium radishes, sliced in thin rounds
½ cup chopped cilantro, optional
For the dressing:
1/3 cup canned chipotle chiles with adobo sauce
6 tbsp olive oil
4 tbsp fresh lime juice
1 tbsp ketchup
Kosher salt and freshly ground black pepper
Instructions
For the dressing:
Combine the dressing ingredients in a blender or food processor and puree.
To serve:
In a large shallow bowl or rimmed platter, toss the brisket with about one-half of the dressing. Scatter the rest of the ingredients around the brisket and drizzle them with more dressing, enough to make the mixture moist.
Serve right away.
Recipe by Cheryl Alters Jamison Photography by Tira Howard
