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Author: Edible Santa Fe

Piri Piri

From Chicken on the Grill, Wm. Morrow Cookbooks A Portuguese slice of heaven, piri piri is sublimely spicy chicken. The name derives from the fiery African dried red chile traditionally used in the piquant sauce that bathes the bird. Every Portuguese family has its own “secret” ingredient, such as the whiskey included here. 4 bone-in, skin-on chicken breasts and 4 bone-in, skin-on leg-thigh sectionsCoarse salt, either kosher or sea salt Piri-Piri Sauce¾ C. olive oil3 T. fresh lemon juice2 T. Scotch or Irish whiskey2 to 3 T. dried hot red chile flakes2 plump garlic cloves, crushed into a purée Season the chicken parts generously with salt, rubbing some of it under the skins, being careful to avoid tearing the skin. Let the chicken sit at room temperature for about 20 minutes. Stir together the sauce ingredients in a small bowl. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). Transfer the chicken to the grill skin-side down. Grill the chicken uncovered over medium heat for 30 to 35 minutes, turning at least four times. Watch for flare-ups, shifting the breasts away from the flames if necessary. After you have turned the chicken for the first time, begin to brush it liberally with the sauce, but avoid dripping much on the fire to minimize flare-ups. End with the chicken skin-side down to...

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High Plains Buffalo Steak

From Born to Grill, Harvard Common Press Grilled Tomato Vinaigrette 1 pound small tomatoes, preferably Italianplum½ C. olive oil2 T. red wine vinegar2 t. molasses1 plump garlic clove1 t. ground cumin1 t. kosher salt or other coarse salt½ t. freshly ground black pepperFour 8- to 10-ounce strip, rib-eye or sirloinbuffalo steaks, about 1 in. thickKosher salt or other coarse saltFreshly ground black pepper Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test). Salt and pepper the buffalo steaks, cover them and let them sit at room temperature for 20 to 30 minutes. Grill the tomatoes uncovered over high heat, turning occasionally until they are soft with brown, splitting skins and some black spots, about 10 to 12 minutes. If grilling covered, cook for about 8 to 10 minutes, turning once midway. In a blender, combine the whole tomatoes— skins, cores and all—with the remaining vinaigrette ingredients. Purée,adjust the seasoning if necessary and reserve the warm vinaigrette. Grill the steaks uncovered over high heat for 2 to 2½ minutes per side. Move the steaks to medium heat, turning them again, and continue grilling for 2 to 2½ minutes per side for medium-rare doneness, when the lean meat tastes the best. The steaks should...

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BLT Salad with Warm Bacon Dressing

From Good Times Good Grilling: Surefire Recipes for Great Grill Parties, Wm.Morrow Cookbooks Dressing3 slices uncooked bacon, chopped1 small shallot, minced3 T. mild-flavored olive oil1 ½ to 2 T. white vinegar¼ t. sugar2 ½ pounds vine-ripened tomatoes, preferablyof different varieties, colors and sizesFlaky sea salt, such as Maldon, or coarsesalt, either kosher or sea saltCoarse-ground pepper2 handfuls mixed baby greens Prepare the dressing, frying the bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and drain it on paper towels. To the drippings add the shallot and sauté for 1-2 minutes until just soft. Whisk in the remaining ingredients and reserve. Slice each tomato into 3 or 4 corpulent rounds, avoiding any tough yellowish core from the top center of any of thetomatoes. As neatly as possible, transfer them to individual salad plates and stack them, from larger sizes to smaller, and with some of each color in each stack. As you build, moisten the surface of each with a bit of dressing and a few grains of salt and pepper. (You’re not after something that appears to come out of a fancy restaurant kitchen, but something a little more rough and tumble.) Tuck greens in around the bottom. Spoon the remaining dressingover the tops of the salads equally, scatter on a little more salt and pepper and serve at room temperature....

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Tequila Mojitos

From The Big Book of Outdoor Cooking and Entertaining, Wm. Morrow Cookbooks What to do, what to do—with all that mint?? Mojitos migrated north to the U.S. in recent years as a tropical rum drink. For a different riff on the delightful lime-and-mint theme, try it with tequila instead. 3 C. fresh mint leaves1 thin-sliced lime¾ C. sugar1½ C. (12 ounces) silver tequila½ C. freshly squeezed lime juice12 ounces club sodaCrushed ice, about 4 C.Large fresh mint sprigsLime slices In the bottom of a large pitcher, use a wooden spoon to crush the mint leaves together with the lime slices and sugar. Stir in the tequila and lime juice and mix until the sugar dissolves. Just before serving, pour club soda into the pitcher and give another stir. Divide ice among glasses and insert a mint sprig into each glass. Strain the mojito mixture into the glasses. Don’t worry if some stray mint gets into the glasses. Garnish each with a lime slice and serve nice and frosty. Serves up to...

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Orzo and Zucchini Salad

From Good Times Good Grilling, Wm. Morrow Cookbooks 2 medium zucchini (1 to 1 ¼ pounds total),unpeeled1 t. salt8 ounces orzo pasta¼ C. olive oil½ C. mint1 T. fresh lemon juice, or more to tastePinch of cuminSalt and freshly ground pepper¼ C. pine nuts, toasted, optional Shred the zucchinis on the large holes of a box grater. Mix in a bowl with the salt and set aside for 15 to 20 minutes to release much of the vegetable’s moisture. While the zucchini sits, cook the orzo according to the package directions. Do not overcook. Drain the pasta well anddump it into a mixing bowl. Stir in the oil and let the mixture cool several minutes. Place the zucchini on a clean dish towel and ring it out over the sink until no more watery liquid is present. Stir the zucchini and mint into the orzo, then season with lemon juice, cumin, salt and pepper. Refrigerate the salad for at least 30 minutes. If using the pine nuts, stir them in shortly before serving. Serve chilled. Serves...

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