Recipe

New Mexico Style Recipe Highlight: #4

August 15th, 2013 at 11:07 am by under Face of Fox

Crab and Corn Fritters with Red Chile Glaze

Nicole Curtis Ammernan & Chef Michelle Roetzer — Sante Fe School of Cooking

Yummy Corn Fritters with Red Chile Glaze From the Ladies of Santa Fe School of Cooking

  • Prep Time (minutes): 20
  • Cook Time (minutes): 20
  • Ready In (minutes): 40
  • Course: Main Dish
  • Cuisine: American
  • Servings: 4
  • Occasion: Any
  • Difficulty Level: Easy
Ingredients
  • 3/4 cup flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 tablespoon hot Chimayo chile powder
  • 3 large eggs, lightly beaten
  • 1 tablespoon sour cream
  • 1 cup (packed) fresh crab meat (picked over to remove any shell fragments)
  • 1/2 cup corn kernels
  • ****Red Chile Glaze****
  • 2 cups apple cider vinegar
  • 2 cups apple cider
  • 1 1/2 cup dark brown sugar
  • 2 tablspoons chile caribe
  • 1 stick canela
Directions
  1. Combine flour, baking powder, salt and chile powder in a mixing bowl. Add eggs and sour cream and whisk together until smooth. Add corn and crabmeat and combine.
  2. Heat oil 3/4 inch deep in a heavy bottomed pan over medium heat to 350 degrees. Carefully drop heaping tablespoon sized dollops into hot oil. Cook for 4 to 5 minutes or until golden brown on the outside and cooked through. Remove from oil with slotted spoon and place on a paper towel-lined plate to drain off excess oil.
  3. Serve with red chile glaze .
  4. Fritters will be different in shapes and sizes and therefore cook at different rates. Try timing one or two different sizes to find out what works best for you.
  5. Fritters should be seasoned with salt immediately after coming out of the oil and enjoyed as soon as they are ready.
  6. ****Red Chile Glaze****
  7. Combine all ingredients in a saucepan and place over a medium-high heat. Simmer until reduced by approximately 75% or until a syrupy consistency is achieved.
  8. Cool to room temperature before serving.

 


New Mexico Style Recipe Highlight: #3

August 14th, 2013 at 2:05 pm by under Face of Fox

Eggplant Cannelloni

Chef Christopher McLean — Bishop’s Lodge

  • Prep Time (minutes): 20
  • Cook Time (minutes): 30
  • Ready In (minutes): 50
  • Course: Side Dish
  • Cuisine: American
  • Servings: 10
  • Occasion: Any
  • Difficulty Level: Easy
  • Easy: Click Here
Ingredients
  • 2 Cups Vegetable Oil
  • 1 Pound Mozzarella Grated
  • ****For the Tomato Sauce****
  • 1 large can tomatoes (diced/peeled) or 8 large tomatoes peeled/seeded
  • ¼ cup tomato pasted
  • 2 Tablespoons minced onion
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced shallot
  • 1 Tablespoon dry thyme
  • 1 Tablespoon dry oregano
  • 1 Tablespoon dry basil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 cups water
  • 1 Tablespoon chopped parsley
  • ½ cup white wine
  • ****For the Cannelloni****
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 eggs
  • 1 cup milk
Directions
  1. ****Method for the Sauce****
  2. On medium heat, sauté onions, garlic, and shallots in 2 Tablespoons of vegetable oil for 1 minute.
  3. Add dry herbs and continue to cook for 2 more minutes.
  4. Add the white wine and reduce by ½.
  5. Add the tomato paste, tomatoes, sugar, salt, pepper, and water.
  6. Simmer 15 minutes on low/medium heat. Add more water for a thinner sauce.
  7. ****Method for the Cannelloni****
  8. In a mixing bowl, whisk the eggs and milk together.
  9. In another mixing bowl, blend the flour and salt/pepper.
  10. Take sliced eggplant and dip in the flour bowl to dust each piece.
  11. Put slices in the milk/egg mixture.
  12. Return to the flour blend (try not to have excess egg/milk on each slice)
  13. In a sauté pan, on medium-high heat, pan fry the eggplant slices.
  14. When light brown, turn the slice and continue to pan fry until both sides are a light golden brown.
  15. Mix ¾ pound of mozzarella with ¼ cup of sauce.
  16. Roll the mozzarella mix inside each slice of eggplant, like enchiladas.
  17. Put in an oven-safe dish and top and bake for 8 minutes at 350 degrees.
  18. Top with tomato sauce and remaining shredded mozzarella.