Download Authentic Recipes from Santa Fe by Dave DeWitt, Nancy Gerlach PDF

By Dave DeWitt, Nancy Gerlach

Nestled on the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the local American, Spanish, Mexican and Anglo-American settlers who equipped it-and an exhilarating delicacies to check. a few of today's preferred Santa Fe cooks are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe deals the simplest of recent Mexico's conventional dishes and a sampling of today's cooking techniques. Introductory essays give you the ancient and geographical context of the delicacies, and glossaries of surprising materials, in addition to illustrated how-to sections, are integrated.

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2 Form the crab mixture into 2-oz (60-g) cakes. Heat the oil in a sauté pan over medium-high heat until very hot. Add the cakes, a few at a time, and pan-fry them until they are well browned on both sides, turning only once. Remove from the oil and drain them on paper towels. 3 To make the Tomato-orange Chipotle Sauce, combine the tomatoes, oranges, onion, cilantro, chipotles en adobo and wine in the pan in which the cakes were cooked. Bring the mixture to a boil, add the butter, and season with the salt and pepper.

Combine all the ingredients in a bowl and allow to sit for an hour at room temperature before serving. Makes 4 cups Makes 2 to 21/2 cups Preparation time: 15 mins + 1 hour to develop flavor Saffron Rice Other Basics Taco or Tostada Shells Oil, for frying 12 corn tortillas 1 To prepare taco shells, fill a heavy skillet with the oil to a depth of 1 in (21/2 cm) and heat until hot. Test by dipping a tiny piece of tortilla in the oil: if small bubbles rise, the oil is ready. 2 Using a pair of tongs, dip the tortilla into the oil for 5 to 10 seconds.

2 Cut the limes in half and squeeze the juice over both sides of the steaks. Rub the garlic on the steaks; sprinkle the chile, pepper and cumin over the steaks; and marinate them for 30 minutes at room temperature. 3 Prepare a charcoal grill. When the coals are medium hot, brush the steaks with oil and grill them to the desired doneness. Immediately serve the steaks, accompanied with the salsa and warm corn tortillas. Note: The key to proper preparation of salsa is never to use a food processor or blender—all ingredients should be cut by hand to ensure a nice texture.

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