Chef Kathleen Crook’s recipe for Prime Steak Tartare is a master class in restraint and a valuable reminder that the best ingredients are best handled simply. Her dish is a classic, beautifully executed interpretation of a perennial steakhouse favorite. marketsteersteakhouse.com
Ingredients
1 shallot, minced
2 tsp ketchup
1 tsp Worcestershire sauce
2 tsp Dijon mustard
2 dashes hot sauce
2 tsp brandy
1 gherkin, minced
1 tbsp flat-leaf parsley
Sea salt as needed
3 oz beef filet
Instructions
Mix all ingredients together. Toss with the meat and serve Prime Steak Tartare cold.
Story by Gabe Gomez/ Styling and Photography Douglas Merriam
Fresh, summery flavors come forward in this easy-to-make dish.
Are you looking for an easy to make lunch or dinner that will also be a crowd-pleaser? Look to the simple, straightforward Greek tradition of souvlaki and tzatziki. Their freshness and appealing flavor will be a surefire hit!
SIMPLE SUMMER SOUVLAKI RECIPE
1/3 cup olive oil
2 lemons, juiced and zested
1 ½ tsp salt
¼ tsp black pepper
1 tsp oregano, dried or fresh
1 tsp dill
10 cloves garlic, chopped
1-1 ½ lb fresh chicken tenders
1. In a nonreactive mixing bowl, whisk together all ingredients except the fresh chicken tenders.
2. Add fresh chicken tenders and toss until coated. Cover and marinate overnight in refrigerator.
3. Remove from refrigerator about an hour before grilling. As soon as they have reached room temperature, space them generously on the grill over medium flame.
4. Cook for 4 minutes on each side and check for doneness.
5. Once cooked through, serve immediately with grilled pita bread, chopped tomatoes, fresh cucumbers and peppers, fresh herbs, olives, and homemade tzatziki.
SUMMER TZATZIKI RECIPE
2 cups grated cucumber, skin on
2 cups full-fat Greek yogurt
3 tbsp olive oil
2 tbsp fresh mint, chopped
1 tbsp fresh lemon juice
Zest of 1 lemon
3 fresh garlic cloves, minced
1 tsp sea salt
¼ tsp black pepper
1 pinch of ground cumin
1. Grate the cucumbers by hand on a box grater. Using your hands, squeeze as much liquid as you can out of the grated cucumber, and place in a mixing bowl.
2. Add all remaining ingredients to the bowl and stir well to combine.
3. Cover and refrigerate for at least an hour, but preferably overnight. Stir again just prior to serving, and garnish with additional chopped mint.
4. Serve as a condiment to souvlaki, grilled lamb or grilled pork, or as a dip for fresh crudites.
A post-spa-treatment margarita with a dash of calming lavender sounds heavenly, doesn’t it? Los Poblanos director of wine and spirits, Dylan Storment, agrees, hence why he mixed us up this Campo Lavender Margarita. It’s got the acidity of citrus with the mellow, floral notes of their signature lavender syrup. But, just in case you can’t make it out to Los Poblanos to pick up their simple syrup or lavender sugar-salt, you can always make your own at home or grab them from a local shop. So, sit back, relax, and let this Campo Lavender Margarita take all your troubles away.
This recipe is very much measured by handfuls and feelings. The tortillas are the Sonoran wheat tortillas made at Albuquerque’s Los Poblanos with the rendered lamb fat from the braise. The lamb itself comes from the local Manzanares family’s Shepherd’s Lamb label, which raises the only certified-organic lamb in the state.
What is Birria?
Birria is a traditional Mexican dish, originally from the state of Jalisco. It typically consists of tender, slow-cooked meat—often goat, but sometimes beef or lamb, like in this recipe —marinated in a flavorful blend of spices, including chili peppers, garlic, cumin, and oregano. The meat is cooked until it’s juicy and easily shreds apart for easy, enjoyable eating.
300 g sifted Sonoran flour from Southwest Grain Collaborative
300 g all-purpose flour
15 g baking powder
25 g salt
50 g lamb fat (We use the heavily spiced and flavorful lamb fat that comes from the lamb braise for this dish. You can use any fat you choose.)
40 g warm water
Instructions
Mix the dry ingredients together, cut the fat in with fingertips, add warm water and gently combine using a spoon. The mix will be sticky so try not to get too much on your hands.
Let rest for 30 minutes or so, then portion to desired weight. We use 75-gram portions at the restaurant. Let rest for anywhere from 15 minutes to overnight.
They are best rolled out 12-36 hours after being portioned. We roll them out about 2 mm thick and grill them directly over the grill here at Campo.
The hominy is processed here from NM blue corn out of Tamaya and Mexican June white corn from the Schneiders in Santa Fe (Southwest Grain Collaborative). We nixtamalize the corn the night before we need it. We rinse and cook in fresh water with garlic, bay leaf, and salt until tender.
The vegetables are seasonal, but usually include turnips cooked in butter along with the hominy, and a grilled vegetable such as asparagus.
Zucchini has always proven to be one of the most plentiful harvests of the summer months. You know this to be true if you’ve ever planted it in your own garden. And while you often you hear people speak of the same few ways in which to use up the abundance of this summer vegetable, it really is much more versatile than the traditional stuffed zucchini, or zucchini bread.
Our friend and Contributing Editor Anna Franklin gives us a fine example of how to easily use this squash. Try it in a quick side dish, a starter, or an appetizer. Plus, you’ll want to serve it with a fresh baguette or a crusty loaf of bread.
What is Tahini?
Tahini is a tangy condiment that uses ground sesame seeds and is a staple in Middle Eastern and Mediterranean cuisines. It’s a paste with a rich, nutty flavor and a smooth, creamy texture. You’ll see it is used in a variety of cultural dishes, from hummus and baba ganoush to salad dressings, sauces, and marinades. It’s a great source of protein and healthy fats, making it a nutritious addition to any meal.
Recipe and Styling by Anna Franklin Story by Star Laliberte Photography by Dave Bryce
American author Thomas Wolfe suggests, wistfully, that you can never go home again. He says that the experiences that serve as brick and mortar to our memories are sometimes best to leave in the past.
Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, as well as accolades too numerous to count.
Dakota Weiss and Her Grilled Asaparagus with Hatch Green Chile Ricotta
Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she then staged after culinary school and now leads through its latest iteration of Southwestern cuisine. Just this once, Thomas Wolfe may have it wrong. She is home again––with fresh, imaginative and palate-tingling results.
Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories as they are alive as well as relevant in the present. Hence, her recipe for Grilled Asparagus with Hatch Green Chile Ricotta.
Coyote Café’s Chef Dakota Weiss's grilled quail with balsamic reduction sings New Mexico pecans and figs.
American author Thomas Wolfe suggested, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best left in the past.
Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, and accolades too numerous to count.
Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now leads through its latest iteration of Southwestern cuisine? Just this once, Thomas Wolfe may have gotten it wrong. She’s come home again––with fresh, imaginative and palate-tingling results.
Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present. coyotecafe.com
1. Clip the wings off the quail. Poke a tiny hole in one of the legs and pull the tip of the other leg through that so it looks like the legs are naturally crossed.
2. Add the herbs, garlic, and oil in a blender and mix well.
3. Rub the herb puree all over the quail and allow them to marinate for an hour or so.
For the Truffle-Balsamic Reduction:
1 cup balsamic vinegar
¼ cup white truffle oil
¼ cup soy sauce
1 ½ tbsp cornstarch
1 tbsp cold water
Instructions
1. Add the balsamic vinegar, truffle oil, and soy into a pot and bring it to a boil, reducing the mixture by a quarter.
2. Whisk together the cornstarch and water.
3. Slowly add that mixture to the reduction and cook out the starch. The sauce should thicken until it coats a spoon.
For the Mesilla Pecan-Fig Crumble:
6 oz Mesilla pecans, toasted
4 oz dried Mission figs
1 tsp Urfa Biber chili flakes
1 tsp cumin
1 tsp hibiscus, dried
1 tsp juniper berry
Kosher salt to taste
Instructions
Take all ingredients and add to a Robot-Coupe food processor. Mix until you have a crumble-like consistency.
Building the Plate:
1. Grill the quail for about 2 ½ minutes on each side getting nice grill marks.
2. Using a spoon, make a circle (1 ½ times larger than the quail) with the truffle balsamic. Place the grilled quail right on top of that.
3. Put the pecan crumble on top of the quail breast.
4. Add a dollop of Aji Amarillo paste to the plate.
5. Garnish with any herbal microgreens.
Story by Gabe Gomez/ Styling by Keith Recker / Photography Gabriella Marks
Sweet panna cotta with fresh strawberries, an herby basil sorbet, and… strawberry Pop Rocks? That’s right this tingling, popping candy is the star of this summery dessert.
About the Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks Recipe
American author Thomas Wolfe suggests, wistfully, that you can never go home again––that the experiences that serve as brick and mortar to our memories are sometimes best to leave in the past.
Think then about the faces and lives in a restaurant kitchen. About a chef who came alive to the food world through endless prep work, marathon doubles, and an avalanche of brunch rushes. Consider that those repetitive acts led to jobs in esteemed restaurants across the country, appearances in national cooking shows, ownership of a restaurant empire across California, as well as accolades too numerous to count.
Think about Dakota Weiss, executive chef at Coyote Café, the storied Santa Fe restaurant where she staged after culinary school and now also leads through its latest iteration of Southwestern cuisine. Just this once, Thomas Wolfe may be wrong. She’s come home again––with fresh, imaginative and also palate-tingling results.
Because Dakota’s signature voice brings worldly nuance to our local food scene, we asked her to choose local ingredients and present us with three recipes. On one recent early morning, we watched her in the calm and quiet of Coyote’s kitchen as she brought these ingredients to life in ways that are as grounded in memories (does anyone also remember the youthful thrill of 1970s Pop Rocks candy?) as they are alive and relevant in the present.
Recipe by Chef Dakota Weiss Story by Gabe Gomez Styling by Keith Recker Photography Gabriella Marks
The timeless elegance of French cuisine dives into the realm of delectable indulgence with Crispy Duck Leg Confit with roasted potatoes, fragrant basil pesto, and a tantalizing blood orange beurre blanc. Imagine the tender and succulent duck leg, lovingly cooked in its luxurious fat, until the meat is imbued with a depth of flavor that only time and patience can create. The basil pesto adds an herbaceous burst of freshness and complexity to the dish, while the blood orange beurre blanc brings zesty, citrusy notes in a velvety, buttery, tangy embrace. Friends, prepare your palates for an exquisite dining experience that combines tradition, innovation, and a touch of theatrical flair.
Recipe by Chef Jackson Ault Story by Kristin Kovacic Photography by Tira Howard Styling by Keith Recker
Ah, mocktail shots, the alternative to their spirited counterparts without an ounce of regret or debaucherous proof on Instagram, all while keeping your well-being intact. These concoctions are a masterful blend of nature’s finest gifts — succulent fruits, fragrant herbs, and sweetness. With each sip, your senses are transported to a world where vibrant flavors linger harmoniously. So raise your glasses to these health-conscious mocktail shots, a toast to savoring life’s pleasures without compromise, all in the name of wellness and happiness. Chin-chin!
What’s In Our Round of Mocktail Shots
Make each one on their own, or serve as a round of shots together for a glass-clinking that won’t leave you felling less than your best. We’re serving up a Green Juice Mocktail shot, a Turmeric Ginger Health Shot, a Bloody Mary mix (to ration out into shots), and a Green Smoothie shot. They’re as multi-colored as they are delicious! If you find yourself hooked on wellness shots, there are also many options out there to try.
if ( unit && ( ‘metric’ === unit || ‘usc’ === unit ) ) {
document.querySelector( ‘.tasty-recipes-convert-button[data-unit-type=”‘ + unit + ‘”]’ ).click();
}