Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.
Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde Recipe
INGREDIENTS
For the tomatillo salsa:
2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt
For the flank steak:
Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper
INSTRUCTIONS
For the tomatillo salsa:
Preheat oven to 450 degrees
Remove the tomatillos from the husk and rinse
Cut the onion into large rings
Rinse serrano chiles, remove the stems
Roast garlic inside its husk
Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet.
Roast the vegetables for 15 minutes. Remove from the oven and cool
In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.
Blend for 10 seconds
Add the salt to taste
For the flank steak:
Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
Rub the steak with oil and season with salt and pepper.
Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).
If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.
Remove steak when done and let it rest for 15 minutes
Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.
Recipe by Gabe Gomez / Photograhy by Christine Siracusa
Today, we honor none other than National Donut Day! Whether you’re a fan of the classic glaze beauty, the whimsical creation with rainbow sprinkles, or the innovative fusion of flavors that challenge the boundaries of traditional donut lore, there’s a donut out there for every palate and persuasion. And if you need more than donuts, try our recipe for Turmeric Lemon Beignets!
Nestled in a parking lot across the street from the Roundhouse in Santa Fe, where creativity and artistry thrive, you will find Craft Donuts & Coffee. This place is a haven where the mastery of donut-making takes center stage. Prepare to fall in love as they work their magic right before your very eyes, crafting fresh and irresistible donuts like the S’mores with Chocolate glaze with graham cracker crumbs with a marshmallow drizzle, or the Turtle, a chocolate glazed donut topped with crushed pecans and drizzled with caramel, that are sure to awaken your senses. And for those seeking a delightful departure from the world of coffee, indulge in an Italian soda that will transport you to a realm of sweet bliss.
Albuquerque’s Rebel Donuts is no ordinary establishment. It’s an expedition into the unknown, a rebellious rendezvous for your taste buds, where they fearlessly push the boundaries of tradition, presenting a kaleidoscope of unique and unexpected combinations that cater to both the daring adventurers and the die-hard classic donut aficionados. Whether you yearn for the comforting embrace of a classic glazed donut or crave the adrenaline rush of a Breaking Bad inspired Blue Sky donut or an Apple Green Chile Fritter, Rebel Donuts delivers a flavor experience that transcends the realm of imagination.
Ah, Whoo’s Donuts, where the commitment to craftsmanship shines bright. Each delectable creation is meticulously crafted from scratch in Santa Fe using only the finest “clean” ingredients. The result? A donut that transcends the ordinary, a symphony of freshness and delight that lingers in your memory long after the last crumb is savored. Here, you will discover an extensive array of flavors that cater to both the traditionalists and the trailblazers of taste.
For those seeking a taste of nostalgia, the classics like raised glaze and Boston crème await. Among the modern classics that grace their stage, one stands out as a beacon of culinary brilliance—the pistachio cake with white chocolate lemon ganache. And let us not forget the crowning glory of Whoo’s Donuts—the blue corn blueberry lavender donut. This work of art encapsulates the very essence of New Mexico, weaving regional ingredients into a tapestry of pure delight.
Our Turmeric Lemon Beignets Recipe
Are donuts, not your thing? Turmeric Lemon Beignets is a twist on the classic beignet recipe that combines the vibrant flavors of turmeric and lemon to create a unique and unforgettable treat. These fluffy, golden squares of fried dough are a true delight for the senses.
Turmeric Lemon Beignets and National Donut Day in New Mexico
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Author:Gabe Gomez
Print Recipe
Description
A new way to enjoy donuts.
Ingredients
Scale
1/2 cup warm water
2 teaspoons active dry yeast
2/3 cup granulated sugar
2 large eggs
1 cup warm whole milk, about 100°F
3 tablespoons sugar
3 cups all-purpose flour
3 tablespoons unsalted butter
2 teaspoons turmeric powder
2 teaspoons lemon zest
Pinch of salt
4 cups vegetable oil
2 cups confectioners’ sugar
Instructions
In a medium-sized bowl, combine warm water, granulated sugar, and active dry yeast. Whisk well and set aside for approximately 10 minutes or until the mixture becomes foamy and bubbly.
Using a stand mixer fitted with the paddle attachment beat the eggs until smooth. Add warm milk and continue beating. Gradually mix in flour until the mixture is smooth.
Reduce the mixer speed to low and slowly pour in the yeast mixture. Continue beating until the mixture is smooth. Add butter, turmeric powder, lemon zest, and a pinch of salt. Mix until fully incorporated and the dough is smooth.
Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours.
In a large enameled cast-iron pan, heat vegetable oil to 360 degrees Fahrenheit (180 degrees Celsius).
Remove the dough from the refrigerator. On a floured surface, roll out the dough into a 1/4-inch thick square. Cut the dough into two-inch squares.
Carefully slip the dough squares into the hot oil and fry them until they puff up and turn golden brown. Transfer the beignets to a paper towel-lined baking sheet to drain excess oil.
Dust the freshly fried beignets with confectioners’ sugar and serve immediately.
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The saffron adds a subtle floral note to the dressing, while the roasted chickpeas provide a satisfying crunch.
Whether enjoyed as a side dish or a main course, our Spring Time Salad with Saffron Vinaigrette is sure to delight your taste buds and nourish your body with a refreshing mix of seasonal greens, juicy avocado, and tangy feta cheese crumbles. Topped with crunchy roasted chickpeas and dressed in a light saffron vinaigrette, it’s perfect for a warm spring day.
What are Seasonal Spring Vegetables?
Eating seasonal produce can be a great way to stay with the rhythm of the earth. Most of the time, in-season produce has more nutrients because it hasn’t had to travel as far as out-of-season produce that needs to be imported. Here are some of the vegetables in season in spring (see which ones you can spot in this spring salad recipe:
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Merriam tested the book’s recipes, obtained directly from the farmers, and refined them with the eye of an aficionado of food and a veteran lifestyle and food photographer. The book offers insight into contemporary Santa Fe’s farm scene, and inspires readers with his Merriam’s lovely images. Recipes are presented here courtesy of the author, and illustrated with his images. The food was made at Open Kitchen during a Farmer’s Market cooking class.
Cucumber Rolls Stuffed with Goat Cheese
This is a simple light appetizer with a beautiful presentation, and it’s a different way of using English or Persian cucumbers.
Cucumber Rolls Ingredients
2-3 English or Persian cucumbers
½ cup shelled piñon nuts, lightly toasted
6 oz chipotle-flavored goat cheese
Salt and pepper to taste
1 small bunch of chive strands
Roll Preparation Instructions
Use a vegetable peeler or sharp knife and carefully make lengthwise cuts of the cucumber, and set the slices aside.
Mix the pinoñ nuts with the goat cheese, and add salt and pepper if needed.
Place about 1 tablespoon of the goat cheese mixture at one end of a cucumber slice and roll it up. Use a chive strand to tie the cucumber closed. Sometimes steaming the chive slightly will make it more flexible, or use a toothpick inserted all the way through instead.
Repeat the process until you have used all the cheese mixture. Serve with a small mixed salad if desired.
Kale is everywhere these days since it’s valued for its dense nutritional values and its flavor. You can vary this recipe for Strawberry Kale Salad with the seasons by swapping in roasted squash, mandarin oranges and roasted beets, walnuts and figs, summer peaches, and corn. In the version below, the sweet strawberries are enhanced by the homemade, vinegary dressing. Massaging the kale with the dressing, and the warmth of the chickpeas, make the kale tender and delicious!
Can I Substitute Chickpeas For a Different Protein in This Strawberry Kale Salad?
Absolutely! For our vegetarian and vegan friends we suggest using chickpeas for their dense nutrient content as well as their ability to soak up flavors. Though we do understand that chickpeas are not for everyone. So, instead, you can replace with a protein of your choice such as chicken, steak, or even turkey. In case you are vegan or vegetarian though, other meatless proteins you can use include tofu, edamame, or even lentils. Maybe you’ll even choose to leave this element out altogether and instead let the strawberries, kale, avocado, almonds, and homemade dressing relieve your cravings.
Check out some more California Fusion Recipes here!
Paloma’s Chef Nathan Mayes shares a delicious chicken recipe.
Santa Fe’s Paloma has been quietly flipping the script on Mexican cuisine for years. Chef Nathan Mayes shares one of his thoughtful and nuanced recipes with TABLE readers.
Recipe by Chef Nathan Mayes Styling by Keith Recker Photography by Tira Howard
New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditionnelle sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot Noir- and Chardonnay-based, making them ideal for blending into inventive cocktails. The Gruet Demi Sec, for example, is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden or for a Bleeding Heart cocktail.
Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born. The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round.
Bleeding Heart Cocktail Recipe
Ingredients
Edible shimmer glitter
¾ oz grapefruit juice
1 oz Campari
1 ½ oz blood orange soda
Splash of soda water
5 oz Gruet Demi Sec
Long grapefruit twist for garnish
Red gerbera petals for garnish
Instructions
Quickly combine the shimmer, grapefruit juice, and Campari in a shaker.
Fine-strain the liquid into a bar pitcher and pour in the sodas.
Then pour the mixture into a glass and top it with the Gruet Demi Sec. Stir lightly, add ice, garnish with a long grapefruit twist and red Gerbera petals, and enjoy.
Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna/ Recipe by Daniel Gutierrez and Noemi Leon
Enjoy a cool summer soup during the sunny season. The care and keeping of one’s appetite are important in the heat of a southern France summer, so many hosts use verrines (small glasses) to responsibly and adorably dose out light appetizers. You don’t need to buy specialty glassware to serve them—old shot or martini or sherry glasses will do. These can often be picked up for a song at your local resale shop or flea market. Read more about hosting in France.
Verrines d’Été Gazpacho Recipe
INGREDIENTS
1 small cucumber, peeled, seeded, and diced
8 large basil leaves + 8 or more small ones for garnish
500 g/1 lb very fresh, ripe tomatoes, diced (use a lb of canned peeled potatoes, drained, if you can’t find good fresh ones)
3-4 green onions, or one very small white onion, diced
1 clove garlic, peeled and minced
2 tbsp olive oil
Salt and pepper to taste
DIRECTIONS
Set aside a handful of diced cucumber, as well as the small (or shredded) basil leaves for your garnish.
Put all remaining ingredients in a blender or food processor. Pulse until smooth enough to drink, tasting as you go and adding salt and pepper to taste.
Pour into verrines and garnish with diced cucumbers and basil. Chill and serve very cold.
Makes 4-8 verrines, depending on size.
Cold Melon Soup with Prosciutto Recipe
INGREDIENTS
2-3 slices prosciutto ham
1 honeydew melon
8 large basil leaves (more for garnish, if desired)
DIRECTIONS
Slice the prosciutto into thin ribbons for garnish. Set aside.
Seed the melon and cut the flesh into rough cubes. Place these along with basil leaves in a blender or food processor. Pulse until you have a consistent soup with no large pieces of melon.
Pour into verrines and garnish with ham ribbons. (If you are serving non-pork-eaters, you can use extra basil for this purpose.)
Chill and serve very cold. Makes 8 verrines, minimum, depending on size of melon.
Summer Melon Gazpacho Recipe
INGREDIENTS
1 cantaloupe melon, peeled and seeded
1 cup cucumber, peeled and chopped
½ cup onion, chopped
1 tbsp garlic, chopped
1 tbsp kosher salt
2 yellow tomatoes
1 cup ice cubes
1 cup fresh basil
DIRECTIONS
Combine all ingredients in blender on high speed until smooth.
Drizzle in olive oil while pulsing until texture becomes creamy.
Refrigerate immediately. Serve in chilled glass, garnish with fresh basil.
In my book, every day should be deemed National Wine Day. Good wine can transport us to faraway lands, awaken our senses, and bring people together in the most convivial ways. Today, however, we’ll pay homage to a few exceptional establishments that have captured my attention. So, my fellow winos, let’s raise our glasses high and toast these extraordinary destinations on this so-called National Wine Day. But remember, every day is an opportunity to celebrate the magic of wine and the great establishments that bring it to life. Salud!
National Wine Day
Gruet Winery and Tasting Rooms
With its rich history from 1984, Gruet Winery has become synonymous with exceptional Méthode Champenoise sparkling wines in New Mexico. The roots of Gruet Winery trace back to Gilbert Gruet’s Champagne house in Bethon, France, adding a touch of Old World charm to their New Mexico offerings. In addition to its sparkling wine portfolio, Gruet Winery also offers a small collection of still wines that highlight the unique terroir of New Mexico. These wines provide a delightful alternative for those seeking a non-sparkling option, demonstrating the winery’s versatility and ability to excel across different styles. For wine enthusiasts in Santa Fe and Albuquerque, Gruet Winery provides a unique opportunity to experience the best of New Mexico’s wine offerings. The winery’s tasting rooms in both locations serve as welcoming and inviting spaces where visitors can sample a wide range of their vintages. Zinc Wine Bar & Bistro
Zinc Wine Bar & Bistro, established in 2003, is a gem in the culinary scene of Albuquerque. The ambiance at Zinc strikes a perfect balance between sophistication and relaxation, creating an inviting setting for guests to enjoy a quick bite or indulge in an exceptional dining experience. One of Zinc’s standout features is its impressive selection of wines available by the glass, ensuring that every visitor can find the perfect pairing for their meal. The inviting zinc-top bar invites guests to unwind with a masterfully crafted cocktail, while the main floor and mezzanine tables offer a cozy and intimate dining experience. For those seeking an interactive culinary adventure, the exhibition bar provides a front-row seat to the captivating action in the open kitchen, where the menu by Chef Chris Pope comes to life.
Central Bodega
The remarkable Central Bodega, nestled in the heart of Albuquerque’s Nob Hill, seamlessly blends enticing craft cocktails, delectable cuisine, and a genuine sense of community. Owned by Albuquerque natives Jessica and Seth Beecher, this venue is a testament to their unwavering passion for their hometown and desire to create a space where locals can come together. The wine list at Central Bodega showcases a diverse range of varietals and regions. Wine enthusiasts will revel in the array of choices, from bold reds to crisp whites and everything in between. Whether you’re an experienced oenophile or a curious explorer of new flavors, the knowledgeable staff always provides recommendations and guidance. Central Bodega offers a mouthwatering cuisine menu that perfectly complements the libations. From shareable small plates to satisfying main courses, the culinary offerings are prepared meticulously, often featuring locally sourced ingredients.
The Compound Restaurant
The Compound Restaurant is an absolute haven for wine enthusiasts, where the art of pairing food and wine takes center stage. This esteemed establishment’s dining experience is crafted around the seamless interplay between carefully selected wines and delectable cuisine, with each element complementing and inspiring the other. One of the highlights of The Compound Restaurant is its awe-inspiring wine list, boasting an impressive selection of 500 wines. The list showcases various varietals and styles and is painstakingly curated from our favorite wine regions. Whether you prefer a crisp and refreshing white or a bold and robust red, you’ll discover many options to suit your taste. Unsurprisingly, The Compound Restaurant has been honored with the prestigious Wine Spectator’s Best of Award of Excellence, a remarkable achievement for 18 consecutive years. This accolade speaks volumes about the restaurant’s unwavering dedication to curating an impressive and diverse wine list, elevating the dining experience to new heights.
Arroyo Vino Restaurant and Wine Shop
Arroyo Vino Restaurant and Wine Shop have solidified their position as one of Santa Fe’s premier destinations for extraordinary food and wine. With a focus on quality products sourced from around the world, the Wine Shop offers an impressive array of wines to cater to every taste and occasion. Whether you’re searching for a beloved favorite or eager to explore new and exciting labels, the knowledgeable staff will always guide you toward the perfect wine to take home and savor. What truly sets Arroyo Vino apart is the seamless integration of the Restaurant and the Wine Shop. The expertly crafted menu and the thoughtfully curated wine selection work harmoniously to create a truly exceptional dining experience.
Fougasse d’Aigues Mortes is a sweet and speedy French version of focaccia, a word which itself derives from the quick flatbread Roman bakers made to check the temperature of their ovens.
About Fougasse d’Aigues Mortes
In Aigues Mortes, a walled medieval town in the southern Gard, this sugared bread, delicately perfumed by orange blossoms, is as celebrated as the Fleur de Sel that’s harvested from the salt flats surrounding it. The following version is more like cake than bread, and uses baking powder instead of baker’s yeast. It can be whipped up and on the table in minutes. It will be delicious, but not necessarily pretty. It’s made to cut apart and eat immediately, preferably under seasonal fruit and a dollop of whipped cream.
Fougasse d’Aigues Mortes
Ingredients
410 g/14.5 oz/2 cups granulated sugar, divided
8 cl/2.7 oz/⅓ cup orange blossom water, divided
3 eggs
25 cl/8 oz/1 cup crème fraîche (or sour cream or full-fat Greek yogurt)
Spread parchment on a cookie sheet or your oven’s broiling pan. Lightly butter the paper with a pastry brush.
Set aside 50 g/ ¼ cup of the sugar, 1 tablespoon of orange blossom water, and the melted butter for basting.
In a large bowl, whisk the eggs, then add in and mix together the rest of ingredients by hand, without overbeating, until you have smooth, dough-like consistency.
Pour your dough directly onto the cookie sheet. It will spread out on its own; no need to shape it. Place in the center of the oven.
Bake for approximately 10 minutes, or until the surface of the dough is solid enough to brush.
Pull the dough from the oven, brush with the melted butter, then sprinkle the reserved sugar evenly all over. With your fingertips, splash some drops of the reserved orange blossom water over the surface of the dough before returning it to the oven.
Bake for 5-10 minutes more, or until the dough is fully baked all over (a few gentle presses with your finger will reveal this).
Remove from oven. Serve warm or cold, cut into wedges or squares, with fresh fruit and a dollop of whipped cream or crème fraîche.
Story by Kristin Kovacic / Photography by Tira Howard / Styling by Keith Recker