New Mexico Style Recipe Highlight: #5

August 16th, 2013 at 11:10 am by under Face of Fox

Lavender Rubbed Chicken

Chef and Teacher Mia Maes — Lavender Fest

In Honor of Lavender Fest, Chef and Teacher Mia Maes Makes Amazing Lavender Rubbed Chicken

  • Prep Time (minutes): 180
  • Cook Time (minutes): 20
  • Ready In (minutes): 200
  • Course: Main Dish
  • Cuisine: American
  • Servings: 6
  • Occasion: Any
  • Difficulty Level: Intermediate
  • Juice of 1 whole lemon
  • 3 T. olive oil
  • 3 lg. clove garlic, minced
  • 1 T. Lavender Rub and Spice Mix—or more to taste
  • 1# boneless, skinless chicken thighs
  • Prior to cooking, you may freeze the chicken in freezer bag for up to one month. Defrost in the refrigerator overnight before cooking.
  • Serving suggestion: Create an incredible sandwich using this recipe and freshly baked bread and top with fresh Grower’s Market greens, thinly sliced red onion, and a dollop of artisan mustard!
  1. Combine first 4 ingredients in a zip top bag—set aside. Rinse chicken, pat dry, and trim any excess fat. Tenderize chicken with the back of a chef’s knife or a set of tenderizing blades, then place in the bag. Toss to coat chicken and refrigerate a minimum of 3 hours or preferably overnight. Proceed with your choice of cooking methods.
  2. ****ON THE RANGE TOP*****
  3. In a heavy-bottomed skillet over medium-high heat, sear chicken to a light brown for 4-5 minutes on one side. Turn and cook for another 4-5 minutes, then reduce heat to medium low and cook until pierced with a fork, the juices run clear. Add remaining marinade and cook for an additional 2 minutes.
  4. ****ON THE GRILL****
  5. Prepare grill to a medium-low heat. Wrap 3 to 4 bricks with heavy-duty aluminum foil. Place chicken on grill and top with the foil covered bricks. Baste occasionally with the remaining marinade then replace bricks on top of the chicken. Continue grilling until a meat thermometer reads at least 165 degrees.


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
  • 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
  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.