Recipes

This page updated 2-7-24

For those who attended the Nambé de Mesilla CookServe Stir Fry Pan Demonstration on August 1,

this is the recipe I prepared and served in wonton cups.

~ Thai Vegetables in Wonton Cups

Yield: 12 servings (2 each)

24 (3” square) wonton wrappers

cooking spray, as needed

2 tablespoons peanut oil

2 garlic clove, finely chopped

1/2 inch piece ginger root, finely chopped

8 to 10 thin asparagus spears, sliced on the diagonal into 1” pieces

8 to 10 canned baby corn, cut in half lengthwise then into 1” pieces

1 red bell pepper, seeded and cut into small slivers

3 scallion, sliced on the diagonal into 1/2” pieces

1 to 2 tablespoon brown sugar

1/2 teaspoon dark sesame oil

1 1/2 to 2 tablespoons tamari or light soy sauce

1 lime, juiced

1 teaspoon Sambal, or to taste (see notes)

1 teaspoon fish sauce (optional)

1 teaspoon cornstarch

1 tablespoon corn syrup

Special Equipment: mini-muffin pan

Preheat oven to 350 degrees. Lightly spray 24 mini-muffin cups with cooking spray. Press one wonton wrapper into each cup; turning edges up to form a cup shape. Bake for 8 to 10 minutes until crisp and golden. Carefully remove to a wire rack to cool.

Stir together brown sugar, sesame oil, tamari, lime juice, chili sauce, fish sauce (if using), corn syrup and cornstarch in a small bowl.

In a wok or large skillet, heat 2 Tbsp peanut oil until very hot. Add garlic and ginger and stir fry for 15 seconds until fragrant. Add asparagus, scallion and red bell pepper and stir fry for 2 minutes until tender crisp. Add baby corn and stir fry for 1 minute more.

Add the sauce, toss well to coat and stir fry 60 seconds longer.

Spoon equal amount of vegetables into wonton cups and serve hot.

Cooks Notes:

Sambal is made from pure ground red chiles with no additional seasonings. It can be found in the Asian section of your supermarket. If you are going to substitute Sriracha, you will need to adjust your seasonings as this sauce contains garlic, salt, sugar and vinegar.

Alternate vegetables: I like to use a combination of equal parts red and yellow (or orange) bell pepper if peppers are not too expensive. You may add or substitute other Asian veggies like julienne carrot and snow pea pods cut on the diagonal into 1” pieces for any of the above vegetables. Just make sure you have a nice array of colors and textures.

Wonton cups may be made up to 24 hours in advance and kept in an airtight container at room temperature. Re-crisp in a 275 degree oven on a baking sheet before filling.

Cooks tip: Look through the wonton packages in your grocer’s produce case to find the freshest available by expiration date. Bring them to room temperature in the unopened package before trying to mold into muffin tins. Remove a few at a time keeping the remainder in the plastic packaging. Old, dried out or ice cold wontons will crack, tear and be difficult to work with.

This is the definition of New Mexico comfort food. If fresh or frozen Hatch green chile is not available, Anaheim or poblanos may be substituted. DO NOT use canned green chile.

~ Corn, Green Chile & Chive Mashed Potatoes

Yield: 6 servings

2 to 2 ½ pounds potatoes, peeled and cut in large

chunks (about 6 medium potatoes)

3 ears fresh corn, stripped, (about 2 cups)

or 2 cups frozen corn, thawed

6 tablespoons butter, divided use

1 ½ teaspoons salt

½ teaspoon garlic powder

1 teaspoon pure chile powder

½ teaspoon sugar

½ to ⅔ cup green chile, roasted and chopped

1 cup low-fat milk, warmed

½ cup low-fat sour cream

2 tablespoons fresh chives, snipped

fresh ground black pepper, to taste

kosher or coarse salt, to taste

Put potatoes in a large saucepan and cool water to cover, add salt. Cover saucepan; cook potatoes until tender.

Meanwhile:
Heat a skillet over medium heat; add 2 tablespoons butter. When butter has melted and starts to foam, add corn. Sauté for 2 to 3 minutes. Add garlic powder, chile powder, sugar and a pinch of salt. Sauté over medium heat, stirring with wooden spoon until corn starts to caramelize and brown slightly; about 3 to 4 minutes. Add green chile and continue to sauté for 1 minute more. Remove corn mixture from heat but keep warm.

Drain cooked potatoes; add remaining 4 Tbsp butter and mash well. Add sour cream and about 3/4 cup of the warmed milk. Continue to mash until potatoes are creamy, adding more milk as needed.

When potatoes have reached desired consistency, fold in corn mixture and snipped chives. Adjust salt and add fresh ground pepper, to taste.

If desired, garnish potatoes with crumbled queso fresco

Notes: These potatoes freeze well. Freeze in small portions, about 6 to 8 ounces.

Reheat in microwave on Medium-high power (60 to 70 %) for 2 minutes, stir then continue microwaving in 1 minute increments until hot throughout. Remove from microwave, fluff with a fork and let sit for 1 minute before serving.

Side dish for “Roasted Turkey Breast with Gremolata”

Las Cruces Magazine (Fall/Winter 2016-2017 issue)

~ Saffron Orzo Pilaf

Yield: 6 servings

1/2 teaspoon saffron, crumbled

2 cups chicken or vegetable stock

1/3 cup dry white wine or dry vermouth

2 tablespoon butter

1/4 cup shallot, chopped fine

1 1/2 cups orzo

1 lemon

2 teaspoon thyme leaves, fresh (or 1/2 tsp dried thyme)

salt and fresh ground pepper, to taste

In a glass measuring cup, combine saffron and stock. Microwave just until just hot; let stand 15 minutes.

Wash and dry lemon. Using a potato peeler, pare 4 strips of lemon peel, the length of the lemon and about 1/3 to 1/2” wide, being careful not to include the white pith. Cut lemon in half and juice 1/2 half of it, reserve.

Meanwhile, in a 3 - 4 quart saucepan over med-high heat, melt butter. When it foams, add shallot and stir until limp, about 1 minute. Stir in orzo, thyme and lemon peel. Stir until some of the orzo is golden brown, about 5 minutes, adding a little more butter if too dry.

Pour in saffron broth and wine. Bring to a boil, reduce heat to maintain a low. Cover and cook until liquid is absorbed and orzo is tender to the bite, about 15 minutes.

Remove from heat, stir in lemon juice. Add salt and fresh ground pepper to taste. Remove and discard lemon peel.