cocoa-pepper waffle cookies

These are fun, and different!  From Food and Wine magazine (Feb. 2012):
http://www.foodandwine.com/recipes/cocoa-pepper-waffle-cookies

cookbook video

I had fun with a 3-minute spot on Good Day New Mexico talking about my cookbook.
http://www.kob.com/article/stories/S2593378.shtml?cat=11121

eggs, beautiful eggs

A friend gifted us with a wonderful dozen assorted eggs from her backyard chickens.  She keeps various breeds so you will note the different colors and sizes.  These were amazingly delicious and very much appreciated. 

dinner at Blade's Bistro in Placitas

Delicious and beautiful braised buffalo short ribs - enjoyed during NM restaurant week at Blade's Bistro in Placitas. 
http://www.bladesbistro.com/

east indian fare in Seattle

It was a cold and rainy day when we ducked into the delightful Chutney restaurant in the Queen Anne neighborhood in Seattle last month.  The ambiance and food were delightful - but not sure that the restaurant has remained in business!

burgundy lamb with onions

I use the Trader Joe's Burgundy Pepper Lamb Tips for this.  Saute a pound of the lamb tips in 1 Tbs. of olive oil until browned.  Add a half pound of peeled, halved little boiling onions (or cipollini onions if you can find them) and saute a couple of minutes.  Add a couple of minced garlic cloves for about 30 seconds, then 1/2 c. of red wine and bring to a boil.  Simmer for a few minutes, add 1/2 c. beef broth and simmer for 8-10 minutes until lamb and onions are tender and sauce is reduced.  I served these over Parmesan mashed potatoes. 

berry-gingersnap trifle

An easy dessert including layers of lightly sweetened mascarpone, gingersnap crumbs, and fresh berries.

homemade frito pie

If you've traveled in the Southwest, you may have tried this dish.  I made a beef chili, then ladled it over Frito's corn chips and garnished with cheeses, cilantro, jalapeno, red onion, scallions, and sour cream.  This recipe came from Saveur magazine:  http://www.saveur.com/article/Recipes/frito-pie

linguine and clams

We usually saute some shallots and garlic in olive oil, add some white wine and herbs, then throw in the live clams (or mussels) to steam open (cover the pot).  Meanwhile, cook some pasta and mix it up with the clams and their steaming liquid. 

shrimp and sun-dried tomatoes on polenta

To form the base, I sliced some rounds from a tube of pre-cooked polenta, then brushed them with olive oil and broiled them until slightly browned.  I used some oil from a jar of marinated sun-dried tomatoes to saute some garlic; then added in the sun-dried tomatoes (sliced up), capers, and white wine.  Cook that until heated through, add in some shrimp and cook through - serve over the polenta slices.

papas y chorizo

I love this for a soft taco filling, or combined with eggs for breakfast.  I boiled some potato chunks, then fried them up with some Mexican chorizo.  Maybe a little bit of onion.  Delicioso!

crab-lemon linguine

This simple seafood pasta had crab and red jalapeno strips tossed with it, garnished with lemon zest and mint. 

typical taco time

This is how we do tacos - you'll see a homemade salsa on the side, as well as a blue margarita (just add a splash of  blue Curacao liqueur) and Spanish rice.  We softly fry our corn tortillas to fill with seasoned cooked ground beef, the salsa, shredded Cheddar cheese, and lettuce. 

sole and green beans with mustard sauce

I made a mustard sauce to go with the pan sauteed Dover sole, then realized that the sauce would also be good with some vegetables so I added some steamed little green beans (haricots verts) to the plate.

foie gras feast

We enjoyed a decadent meal when we ordered enough foie gras from http://www.dartagnan.com/ so that we each could have a 5 oz. meal.  We just pan-seared it with sauteed apples, balsamic vinegar and brandy; served with toast points and baby greens to cut the sweet, rich, fatty goodness.