SantaFe.com

• Yield: Serves 6
• Cooking Time: 1 - 1 1/2 hours

Dry spice rubs mate beautifully with pork tenderloins, particularly rubs with a hint of sugar to help caramelize and crust the surface. Most meat markets package tenderloins in pairs. Even if you don’t intend to finish both in one meal, consider cooking them together because the cold pork tastes great the next day, simply sliced and plated or piled on a sandwich.

• 2 tablespoons espresso powder
• 1 tablespoon turbinado sugar (Sugar in the Raw)
• 2 teaspoons ground chipotle chile
• 2 teaspoons coarse salt, either kosher or sea salt

from localflavor magazine

• Yield: 4 servings

• 1/4 cup of rice wine vinegar
• 1/3 cup of olive oil
• 1 teaspoon of pureéd chipotle
• 1 tablespoon of honey
• 1/4 cup of rough chopped mint leaves
• 2 Tablespoons of rough chopped cilantro
• Salt and pepper to taste

• 1-1 1/2 pounds of halibut cut into equal proportions

1. Combine all sauce ingredients in blender for 30 seconds. Set aside to serve room temperature.
2. Sauté fish portions in pan with 2 Tablespoons of olive oil until fish is
   light and flaky.
3. Lightly salt and pepper.
4. Plate the fish and garnish with the vinaigrette sauce. (Chef White serves the halibut...

from localflavor magazine

Adapted from a recipe by Jay Harlow in West Coast Seafood.

• 2 lbs fresh, wild salmon, skinned
• 2-3 cloves garlic mashed in salt
• 1/2 cup olive oil
• 1/4 to 1/2 cup fresh squeezed lemon juice
• 1 to 2 teaspoons soy sauce and Worcestershire sauce
• 2 tablespoons minced parsley
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper

1. Marinate salmon for 1 hour before grilling

We love this with any kind of rice and salad!

from localflavor magazine

I remember having a discussion about chile before I married into the Abeyta family. I thought I’d had chile, but it was the kind that had meat and beans, the canned type. Stuff from the Midwest. I had no idea what was meant when I was asked if I liked red or green. By the way, I love them both. Deborah Abeyta

• Three pounds pork meat

• twelve dried chile pods
• three cups water
• 1 teaspoon garlic
• 1/2 teaspoon oregano
• Dash cumin

1. Cut about twelve dried chile pods open and remove stems and seeds; rinse. Boil pods in three cups water for two minutes. Place chile and water in...

from localflavor magazine

• Yield: Makes 6-8 dinner portions

From Jason Aufrichtig, chef/owner of Counter Culture

• 2 zucchini
• 3 yellow squash
• 1 onion
• 1 carrot
• 2 stalks celery
• 2 cloves of garlic
• 2 tomatoes
• 1 green pepper
• 1 cup garbanzos
• 2 tablespoons garam marsala-curry powder
• 1 tablespoon ginger
• 1 tablespoon cardamom
• 1/4 cup olive oil

• 2 cups French lentils
• 1 chopped onion
• 2 cloves garlic
• 1 chopped carrot
• 1 chopped celery stalk
• 1 tablespoon thyme
• 2 tablespoons cumin
• 3 bay leaves
• Salt and pepper to taste

• 4 cups mango
• 1 tablespoon ginger
• 1/2 chopped onion
• 2 chopped Serrano chiles

by Jason Aufrichtig • localflavor magazine

• 1 vertical roaster
• 3 to 4 pound whole chicken fryer ( or 20 to 22 pound turkey)
• 1 1/2 cups olive oil
• 2 fresh lemons, juiced
• 4 fresh sprigs of thyme
• 6 cloves garlic, peeled and slightly crushed
• 6 cups chicken stock or water
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

• For a chicken, remove the wrapped innards that may be in the cavity of the bird and reserve for another use. Wash the bird well inside and out. Pat dry with a paper towel and in a large non-reactive bowl, marinate the chicken for at least 4 hours, refrigerated. Season the oil and lemon mixture with...

from localflavor magazine

• Chicken pieces for frying
• Butter
• Salt and Pepper
• Sliced onion (1 small onion for 1 chicken)
• Peppercorns
• 1 teaspoon caraway seeds
• 1 or 2 cups of water
• 1 pint of half-and-half
• ½ to ¾ cup flour

1. Fry chicken pieces in butter. Brown on each side.
2. Season with salt & pepper. Fry onion slightly with the chicken.
3. Add about 8-10 peppercorns, red pepper, caraway seeds and water. Simmer all until chicken is tender.
4. Check from time to time and add water if it is evaporating. You should stew the chicken and have a nice gravy.
5. When chicken is tender remove from pan; take 1 pint of...

• 1 lb. ground meat
• 1 egg
• 1/2 can Italian seasoned bread crumbs
• 1 small onion, grated
• 1 large garlic minced
• 1 lb. seasoned Italian sausage (optional)
• Salt & pepper
• 1/2 cup chopped parsley
• 1-2 tablespoon grated cheese
• 1 tsp. oregano
• 1/2 tsp. poultry seasoning
• 1/4 - 1/2 tsp. anise (optional)

• 1 clove garlic minced
• 3 Tbs. grated cheese
• 1 Tbs. olive oil
• Chopped parsley
• 1 tsp. oregano
• 1/2 tsp. anise
• 1 Tbs. sugar
• 1 large can tomatoes, crushed
• 1 large can tomato puree (Progresso)

1. Mix all ingredients and shape into small meat balls.

• Yield: Makes approximately 1/3 cup (3 fl. Oz/ 80ml)

This dressing is good on cooked vegetables such as potatoes, carrots, zucchini or fennel. Vary the herbs to create different flavor combinations. For example, use thyme, oregano and mint for a true Mediterranean taste. Minced fennel seeds are also an interesting addition. Fresh herbs are preferable, as their aroma is stronger. However, dried herb s can be used, halving the quantities.

• Salt
• 1 Tbs. fresh lemon juice
• 2 tablespoons fresh lemon juice
• ¼ cup (2 fl. Oz/ 60 ml) extra-virgin olive oil