Red Summer Punch

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June 21, 2023

A variety of red bottles for a summer punch sit on a table with various mixed red and orange cocktails in glasses in front of the bottles.

If you close your eyes and take a deep breath, you can almost taste the tantalizing flavors of summer dancing in the air. There’s a certain electricity, a palpable energy that courses through the veins of this day. The solstice approaches, and we find ourselves at the precipice of the best season of the year. And what better way to celebrate this auspicious occasion than with a cool beverage that embodies the essence of summer itself—Red Summer Punch? Raise your glasses and toast to the joy of summer and to the camaraderie of good company. Try this excellent recipe for Red Summer Punch for your feasting table, and perhaps make more than one version of it, changing out the variety of fruit you use, and the spice you add to your simple syrup preparation.

Red Summer Punch and Juneteenth

Red Summer Punch, with its vibrant hue, holds a deep symbolic connection to Juneteenth celebrations. The color red in this refreshing beverage is traditionally associated with the resilience, sacrifice, and strength of enslaved Africans and their descendants. This red color also recalls the bloodshed and struggles on the path to freedom. Serving red drinks like this punch at Juneteenth gatherings is a powerful way to honor the ancestors.

Recipe and Styling by Keith Recker
Photography by Scott Goldsmith

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Cauliflower Steaks with Curry Oil & Cherry Sauce

By

Gabe Gomez

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June 19, 2023

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Cauliflower Steaks with Curry Leaf Oil and Red Wine Cherry Sauce sit on a blue plate to the left of the frame.

Cauliflower Steaks: a vegetarian delight that challenges the norms of flavor. Thickly sliced cauliflower steaks are roasted to golden perfection and then drizzled with a fragrant curry leaf oil. The rich and savory red wine cherry sauce adds a touch of sweetness and complexity to this elegant and flavorful vegetarian dish. For this recipe we use safeyyas.com to order the Yaji spice. This is the brand we prefer, but you can purchase Yaji spice at Amazon or, visit your local global foods store.

What are Curry Leaves?

Curry leaves, which of course derive from the curry leaf tree, are aromatic leaves. Their unique flavor profile adds depth and complexity to South Indian, Sri Lankan, and Southeast Asian cuisines but can be added to just about any dish. On their own, the leaves are citrusy, slightly bitter, and almost like lemongrass. To take advantage of this flavor, we use them in a curry leaf oil. The curry leaves soak in hot oil until the oil absorbs the leaves’ distinct aroma and flavor. This cooking oil can then be used to enhance various dishes, like on our Cauliflower Steaks.

Recipe by Veda Sankaran ⁠
Photography by Dave Bryce

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Smoked Bourbon Old Fashioned

By

Gabe Gomez

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June 15, 2023

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A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Warm and complex on the palate, this Smoked Bourbon Old Fashioned recipe offers an undeniably delicious and robust flavor. Whenever you’re craving a classic but want to take things up a notch, mix up this cocktail that offers a richer flavor. Not to mention, it only uses three ingredients for utter simplicity. Plus, you can store the excess demerara syrup you make for this cocktail to use in other drinks.

What is Demerara Sugar?

Demerara sugar is a type of unrefined cane sugar that’s known for its distinctive golden color and coarse texture. It’s minimally processed, which means it retains some of the molasses from the sugarcane juice. This action gives it a subtle caramel or toffee-like flavor. Unlike brown sugar, which adds molasses to white sugar, demerara sugar gets its flavor naturally from the molasses it retains during processing. This type of sugar is great for baking, adding to hot beverages, or sprinkling on top of desserts. But for our Smoked Bourbon Old Fashioned we turn it into a delectable syrup. You can find demerara sugar at Whole Foods Market or on Amazon.

Recipe by Dan Ball
Styling by Keith Recker
Photography by Dave Bryce

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For the Love of Patios: Your Guide to Outdoor Dining in New Mexico

By

Gabe Gomez

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June 13, 2023

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Beautiful patio with lush greenery. Outdoor dining in New Mexico

New Mexico, from May to October, is an absolute treasure trove of magic. One of the most fulfilling ways to embrace this enchantment is by indulging in a leisurely evening on a patio with good food, good wine, and even better company. I could spend hours compiling an exhaustive list of places where you can savor the wonders of the great outdoors while treating your taste buds, but instead I’ll share just a handful of must-visit spots to add to your itinerary.

Remember, this is not a race. It’s about the spirit of mañana — the art of taking our sweet time to appreciate what life has to offer. May your evenings be filled with laughter, exceptional food, and the joy of experiencing the essence of New Mexico, one patio at a time.

For the Love of Santa Fe Patios

La Casa Sena, Santa Fe, NM
Casa Sena, nestled near the Santa Fe Plaza, boasts a beautiful patio that captures the the city’s vibrant spirit. Adorned with trees, blossoming flowers, and weathered wooden touches, the patio invites you to partake in a leisurely lunch or a romantic dinner. The menu at Casa Sena, which leans towards Mediterranean flavor profiles, ranges from pan-seared ruby trout to elk tenderloin and even Morrocan lamb tagine. The entire menu is complimented by a thoughtful wine selection and craft cocktails.

SantaCafe, Santa Fe, NM
This classic Santa Fe patio beckons with bright flowers and vibrant greenery during the sun-drenched days of summer. Whether you seek a romantic evening or a special gathering with friends, SantaCafe delivers with ease. This is more than just the place to be seen. SantaCafe is a place for serious gastronomes seeking playful dishes inspired by Southwestern and global flavors. Complement the journey with a refreshing cocktail or a selection from their extensive wine list. Enjoy the warm embrace of Santa Fe’s radiant sunshine.

Esquina Pizza, Santa Fe
The patio at Esquina Pizza is a haven of beauty and charm, befitting the magnificent pizzas that grace its tables. Nestled alongside its sibling, Paloma Restaurant, this corner of Guadalupe St. becomes a culinary sanctuary under the watchful eye of Chef Nathan Mayes. Esquina rises above transient fads in hand-crafted pizzas with pies that are nothing short of divine. Though each one is meticulously crafted with passion, it is not just the pizza that captivates our hearts at Esquina. Its enchanting patio, meticulously adorned by skillful ocal artists, creates an ambiance that exudes sophistication and style.

Savoring Albuquerque

Campo at Los Poblanos, Los Ranchos De Albuquerque
Campo at Los Poblanos offers an idyllic patio dining experience. Set amidst the beautiful grounds of the Los Poblanos Historic Inn and Organic Farm, the patio places among lavender fields and verdant gardens, it casts a powerful spell. Campo showcases a menu that celebrates the farm-to-table ethos amid this tranquil oasis. Expect seasonal and imaginative dishes that artfully capture the vibrant flavors of New Mexico.

Level 5 Rooftop Restaurant at Chaco Hotel, Albuquerque
The rooftop view from Level 5, in the heart of Albuquerque’s Sawmill District, is breathtaking. With its panoramic vistas, the sleek, contemporary space is an ideal hangout for summer dining and gatherings of all stripes. Under the vision of Chef Marc Quiñones, the menu at Level 5 reflects a fusion of influences, drawing inspiration from global flavors and local ingredients alike. From shareable plates and imaginative appetizers to tantalizing entrees and masterfully crafted cocktails, a diverse selection caters to every discerning palate.

Make Your Way to Madrid

The Mineshaft Tavern & Cantina
In the heart of Madrid, New Mexico, where the spirit of rebellion still lingers, lies the infamous Mineshaft Tavern. This unassuming watering hole is the beating heart of a place where day drinking is not just a pastime but a form of genuine connection. It is here that the locals will regale you with a saying that rings true: “It’s impossible to be the town drunk in Madrid because we all take turns.”

While the tavern’s outdoor patio brings in waves of visitors eager for bands butchering “Mustang Sally,” it does little to diminish the edginess that simmers just beneath the surface. As you settle onto a weathered barstool, your senses come alive to a vibrant tapestry of life’s peculiar characters. The leather-clad biker (who’s actually a tax attorney from a gated community) throws back a Budweiser, yearning to seem raw and untamed. Meanwhile, a mischievious cougar in yoga pants sways to the rhythm of an invisible beat. The Mineshaft embraces all who seek refuge within its weathered walls, offering respite from the constraints of everyday life.

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Chimayó Cocktail

By

Jordan Snowden

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June 12, 2023

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Chimayo Cocktail, dark orange in color, sits in a rocks glass garnished with dried apple and cinnamon.

Chimayo Cocktail, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayo restaurant in the village of Chimayo. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use. It was adapted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico by Cheryl Alters Jamison and Bill Jamison.

Chimayó Cocktail Recipe

INGREDIENTS

1 tbsp sugar
1/2 tsp ground cinnamon
Lemon wedge
1 ½ oz apple cider, preferably unfiltered
1 ½ oz premium tequila, preferably gold
1/4 oz fresh lemon juice
1/4 oz creme de cassis
1 slice unpeeled apple or dried apple slice

INSTRUCTIONS

Stir together the sugar and cinnamon on a saucer. Rub the lemon wedge around the top of an 8-ounce glass. Immediately dip the rim in the cinnamon sugar.
Half-fill the glass with ice cubes. Pour the cider, tequila, lemon juice, and crème de cassis over the ice and stir to blend.
Garnish the rim with apple and serve.

Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam

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Huevos Rancheros with Corn Tortilla Arrows

By

Gabe Gomez

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June 11, 2023

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Small portions of Huevos Rancheros, A classic Mexican dish reimagined into a lighter, more delicate version of itself. — A classic Mexican dish reimagined into a lighter, more delicate version of itself.

Chef John Sedlar conceived this preparation as a lighter version of the traditional hearty Southwestern breakfast dish. You might use it as an appetizer for a lunch or dinner menu, or as part of a larger morning spread. Serving the huevos mixture in the egg shells takes a bit of fiddling, but is so worth it for the presentation’s wow factor. You might want to have a couple of extra eggs on hand, though, in case you break a shell while creating the egg “containers.” Pair brown-shelled eggs with white or yellow tortilla arrows, or white-shelled with a blue corn variation, if you like.

Huevos Rancheros with Corn Tortilla Arrows Recipe

INGREDIENTS FOR THE TORTILLA ARROWS

3 corn tortillas

Vegetable oil for frying

INSTRUCTIONS FOR THE TORTILLA ARROWS

Cut each tortilla into 12 long slim triangular “arrowheads.” Heat ½ inch of oil in a large heavy skillet over high heat to 375 degrees on a deep-fry thermometer. Fry the tortilla triangles in several batches until crisp, about 2 minutes per batch. Drain them on paper towels and pat off any excess oil.

INGREDIENTS FOR THE HUEVOS RANCHEROS

12 large or extra-large eggs

¼ cup half-and-half

Table salt to taste

2 tbsp unsalted butter

6 tbsp finely diced white onion

1 to 2 fresh jalapeños, roasted, peeled and diced fine (See note below)

½ red bell pepper, roasted, peeled and diced fine

4 oz creamy goat cheese, such as Montrachet

INSTRUCTIONS FOR THE HUEVOS RANCHEROS

Use an egg cutter or a sharp small knife to cut off the top quarter of the narrow end of each egg. Empty the eggs into a bowl and carefully rinse out the shells. Whisk the eggs with half-and-half and a bit of salt.
Melt the butter in a saucepan over moderate heat. Sauté the onion in the butter until very lightly colored, about 1 minute. Lower the heat and add the beaten eggs and remaining ingredients. Cook over low heat, stirring frequently, for only about 3 minutes, until the eggs are just cooked through and still very creamy.
Carefully spoon a portion of the scrambled eggs into a shell, mounding the eggs slightly. Place the filled egg in an egg cup. Repeat with remaining eggs and shells. Stand 3 tortilla arrows around one side of the inside rim of each eggshell. Serve immediately.

Note: Roast the jalapeños in the same way as described for the New Mexico green chiles in the previous recipe.

Styling by Keith Recker / Photography by Gabriella Marks

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Fire-Roasted Green Chile

By

Gabe Gomez

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June 11, 2023

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Acclaimed Chef John Sedlar elevates traditional fire-roasted green chile rellenos with French inspiration.

The striking green chile dish that acclaimed Chef John Sedlar made TABLE comes from his 1980s restaurant Saint Estephe. John fills New Mexican pods with a French-style reduction of mushrooms, then blankets them with a velvety goat cheese sauce. Sweet peas were in season when the meal was served, so John scattered some over the plates. Feel free to add a handful of lightly cooked peas, if you wish. The original recipe appeared in John Sedlar’s Modern Southwest Cuisine (Simon & Schuster, 1986).

How to Roast Green Chiles

Chiles can be roasted in several ways, or purchased already roasted, from a New Mexico farmers’ market or supermarket, in season. The easiest way to roast just a handful of pods, as needed here, is to hold each chile over a gas burner with a high flame. (Alternately, use a gas or charcoal grill to blister the pods.) Use tongs or a large fork to turn. Sear and blacken the chile’s skin on all sides. Transfer the pod to a covered dish or plastic bag, to steam briefly. Repeat with the remaining pods. When cool, strip off the peel, using a paper towel to help remove any stubborn bits of skin. Slice down one side of the chile lengthwise, and gently cut out the seed pod at the chile’s stem end.

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Fire-Roasted Green Chile

Author: Chef John Sedlar

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Description

A simple char takes green chiles to new heights.

Ingredients

Scale

For the mushroom duxelles:

1 tbsp unsalted butter
2 lb button mushrooms, rinsed, patted dry, and finely chopped
½ cup whipping cream
½ tsp table salt
½ tsp white pepper

For the garlic chèvre sauce:

½ cup dry white wine
3 garlic cloves, finely chopped
½ tsp table salt
2 cups whipping cream
5 oz creamy goat cheese, such as Montrachet, crumbled
6 plump, fresh New Mexican green chiles, roasted, peeled, and seeded (see note below)
½ tsp table salt

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Instructions

For the mushroom duxelles:

Melt the butter in a large saucepan over moderate heat.
Add the mushrooms and sauté them until all of their liquid evaporates, about 20 minutes.
Stir in the cream, salt, and pepper. Continue cooking the mushrooms, stirring occasionally, until they have absorbed all of the cream and the mixture is thick, about 20 minutes more.

For the garlic chèvre sauce:

Put the wine, garlic, and salt in a medium saucepan over moderate-to-high heat. Bring to a boil, and reduce by about one-half, about 5 minutes. Stir in the cream and goat cheese with a wire whisk, then pass the sauce through a sieve. Set it aside and keep warm.
While the sauce is cooking, spread the chiles open on a work surface. Lightly salt their insides and spoon 3 tablespoons of the duxelles along the length of each. Fold the chiles closed and place them, seam-side down, on a greased baking sheet. Preheat the oven to 425 degrees.
When the sauce is ready, cover the rellenos with a damp kitchen towel and bake them until heated through, about 10 minutes.
Spoon equal portions of sauce on the middle of warmed plates. Place a chile on each plate and serve.

Recipe by Chef John Sedlar
Styling by Keith Recker
Photography by Gabriella Marks

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Prime Steak Tartare

By

Gabe Gomez

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June 11, 2023

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Aerial view of Prime Steak Tartare on a small, black, bowl looking plate.

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

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Summertime Souvlaki and Tzatziki

By

Keith Recker

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June 11, 2023

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Siuvlaki+and+Tzatziki+Recipes+TABLE+Magazine — 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.

STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other grilled treats:

Grilled Porch Chops with Grilled Pineapple

Skirt Steak and Scallion Salsa

Faith in BBQ

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Campo Lavender Margarita

By

Gabe Gomez

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June 11, 2023

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Two glasses with a pale yellow margarita with lime slices floating on top.

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.

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