We Love Santa Fe Homes & Cooking!

And we decided to create a cookbook of our favorite recipes…Santa Fe Style with A Little Bit of Southern.

April Recipe

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April Recipe 〰️

Lee’s Savory Vegetable Tatine.

2 Zuccinis, 2 Yellow Summer Squash, 2 Medium Heirloom Tomatoes (best flavor)2 Japanese Eggplants, Olive Oil, Salt & Pepper, 2 Tbsp Finely Chopped Fresh Thyme, and Parma Cheese.

Pre-Heat oven to 350.

Brush an oven-safe pie dish with olive oil. (I prefer a ceramic one for pretty presentation.)

Thinly slice all of the veg and then toss in a bowl with olive oil and the fresh thyme.

Side stack alternating the veggies in a circular pattern in the dish.

Drizzle olive over all of the veg and salt and pepper. Place in the pre-heated oven for about 40 minutes. Check after 25 and add more olive oil if it is getting too dry.

Sprinkle more thyme and grate the parma or any tasty hard cheese over all. SERVE WARM. I like this with “Your Mothers 1960’s Green Goddess Salad”…in our cookbook too.

Seared Scallops over Angel Hair Pasta.

Buy Dry large scallops (not in brine) Pat them very dry with paper towels. Dust lightly on both sides with flour.

Heat the pan to very hot with a tablespoon of olive oil…not too much. They should sizzle when they hit the pan. 2 minutes to brown on one side…do not check…flip and brown the second side for 2 minutes and add a dollop of rich butter during the last minute. Serve over angel hair pasta al dente and spoon the butter over and sprinkle some chopped fresh tarragon or parsley or both. Grate some parma if you like! Just a salad goes great with this.

Julia’s Baby Backs with NM Red Chile.

Broiled BBQ Ribs.

Serving for 6

Rack of Baby Backs with dry spice rub and Special house BBQ sauce. SEE FULL RECIPE BELOW.

 

JULIA’S BABY BACK RIBS SANTA FE STYLE

INGREDIENTS:

  • Rack of Baby Back Ribs (we like Kahne’s the best, our local market near the Plaza)

  • Salt & Spice Marinade

  • 1/2 Tbs salt and 1/2 tsp ground allspice and 1/2 tsp freshly ground pepper.

  • Special BBQ sauce

    1/2 cup fresh peanut oil, 1/2 cup soy sauce, 1/2 cup honey, 1tsp thyme or sage, 1tsp paprika, 1/4 tsp ground New Mexico dried red chile, and 2 Tbsp vinegar.

DIRECTIONS:

SALT & SPICE MARINADE:

1/2 Tbs salt, 1/2 tsp ground allspice, 1/2 tsp freshly ground pepper.

Mix the spices and salt in a small bowl; rub the mixture into both sides of the ribs, Cover and refrigerate. Leave for at least one hour..overnight is even better!

SPECIAL BBQ SAUCE:

1/2 cup fresh peanut oil, 1/2 cup soy sauce, 1/2 cup honey, 1 tsp sage, 1tsp sweet paprika, 1/2 tsp ground New Mexico red chiles, 2 tbs red wine vinegar.

Mix the ingredients for the sauce in a bowl and paint a coating on both sides of the ribs. Set the ribs, curved side down in a roasting pan . Reserve the rest of the sauce. Roast in a 375 degree pre-heated oven for 40 minutes. Twenty minutes on each side basting again when you turn them.

Baste the ribs again and then under the broiler for 10 minutes on one side, turn and baste the second side for another 10 minutes.

Set on a cutting board and slice each rib. Serve with the rest of the sauce on the side.

CALL US IF YOU HAVE QUESTIONS! LEE: 505-303-9384