Posts Currently viewing the category: "Recipes"

James Beard Award semi-finalist Chef Jeff Smedstad shares his favorite corn recipes, the perfect addition for your next summer barbeque. By Celeste Sepessy   For many in the Southwest, summer is synonymous with shucking corn. “Corn represents summer in so many ways,” Chef Jeff Smedstad says, who remembers detasseling corn with his brother while…(Read More)

The key to great guac? Perfectly ripe avocados plus a little heat. Here’s how to make this Southwestern essential A good bowl of guac hinges on the quality of your avocados, so be sure to select ones that are just ripe enough — soft to the touch, but not caving in. Add a little salt…(Read More)

Sedona Chef Lisa Dahl returned to the prestigious James Beard House in January for her second cooking appearance at the famed culinary institution in New York City, an honor reserved for the world’s top chefs. Here, she shares one of the recipes she prepared for the dinner — lentil walnut croquettes Recognized for pioneering the…(Read More)

These expertly crafted cocktails showcase sotol’s diverse and nuanced flavors Juana Talk About It?| Courtesy of Copper Common, Salt Lake City This elegant take on a sotol sipper is rounded out with orange liqueur and aged rum. 1 oz. sotol 1/2 oz. Zaya Gran Reserva 12 rum 1/2 oz. Ferrand dry cura…(Read More)

As family and friends gather to enjoy the holidays, entertaining takes center stage. Susan L. Ebert, author of The Field to Table Cookbook, shares seven of her regionally inspired recipes, perfect for your next dinner party American Beauty Berry Jelly Makes 6 (½-pint) jars Ingredients: 4 cups beautyberries, washed and stemmed 1 lemon, juiced 4…(Read More)

Ingredients: Yields 3 to 4 (1/2-pint) jars For the syrup: 24 red, ripe prickly pear tunas (about 3 1/2 pounds) 4 cups organic cane sugar 1 tablespoon citric acid (available at most supermarkets) For the ice cream: 2 cups milk 2 cups heavy cream 1/2 vanilla bean 3 eggs 1 cup…(Read More)

St. Michaels Crabcake-Inspired Stuffed Flounder Serves 4 Ingredients: For the flounder: 1 medium whole flounder (about 2 pounds) 2 teaspoons unsalted butter, melted Sea salt White pepper For the stuffing: 14 ounces blue crab backfin meat 4 ounces blue crab claw meat 1 egg, beaten 2 teaspoons organic cane sugar (buzzed in a food…(Read More)

Chicken-Fried Quail with Cilantro Dipping Sauce Serves 4 to 6 Ingredients: 8 semi-boneless quail For the marinade: 2 cups buttermilk 2 tablespoons minced 1015 or Vidalia onion 1 tablespoon Tabasco sauce 1 teaspoon minced fresh thyme 1 teaspoon minced fresh oregano 1 teaspoon minced fresh garlic 1 teaspoon ground cayenne 1 teaspoon smoked…(Read More)

Holly Jolly Tamales Yields 4 to 5 dozen Ingredients: For the filling: 3 to 4 pounds feral hog shoulder Sea salt Freshly ground black pepper 3 to 4 tablespoons safflower oil 2 yellow onions, coarsely chopped 6 cloves garlic, peeled and quartered 4 cups vegetable stock or water For the tamales: 6 dozen corn husks…(Read More)

Beet and Blood Orange Salad Serves 4 to 6 Ingredients: Grated zest and juice of 1 blood orange ¼ cup white champagne vinegar, or raspberry vinegar ½ cup extra-virgin olive oil Sea salt 4 roasted beets (recipe follows), sliced Rocky Top and Swiss chard trimmings (or radicchio, arugula, other spicy lettuces, or spring mix) 2…(Read More)