‘They serve Spanish food, tapas style with unusual and hard-to-find ingredients, and their award-winning menu changes weekly.’
Ingredients
Serrano ham, Pimientos, Sea salt,
Lamb Tenderloin with Serrano-Mint Glaze
This is a great idea for a Skewer Party, when you want your guests to be able to wander around, stay clean and look cool. Burgers and tacos are a two-handed operation, but skewers can be eaten with one. You can put a cocktail glass in your guest’s other hand!
Ingredients
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2 cups red wine vinegar
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2 cups white wine vinegar
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2 cups sugar
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2 serrano chiles, chopped
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1 cup fresh mint leaves
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2 (1-pound) lamb tenderloins, or 2 pounds lamb loin cut into
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1-inch pieces
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6-inch wooden skewers, soaked in cold water for at least 30 minutes
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Olive oil
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Salt and freshly ground black pepper
Instructions
Combine the vinegars and sugar in a medium saucepan (not aluminum or cast-iron) and bring to a boil. Boil until reduced to 1 cup. Let cool slightly, transfer to a blender, add the serrano chiles and mint, and process until smooth. Pour into a bowl.
Heat your grill to high. Set aside a few tablespoons of the glaze to use after cooking.
Spear 3 pieces of lamb onto each skewer, keeping them together at one end of the skewer (this will make them easier to hold). Brush
the lamb on both sides with oil and season with salt and pepper.
Grill the lamb, brushing with the glaze every minute or so, until medium-rare, 2 to 3 minutes on both sides.
Remove to a platter and brush with the reserved glaze. Let rest for 2 minutes before serving.
Grilled Artichokes Stuffed with Serrano Cilantro Aioli
‘This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.’
Ingredients
lemon, rice wine vinegar, mayonnaise, cilantro, lime juice
Instructions
Greens and Ferns with Santa Fe Serrano Dressing
You should make small batches of the dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. Using Champagne vinegar adds zest without the harshness associated with other types of vinegars. You can also serve the dressing over cooked chilled vegetables, such as freshly cooked asparagus or artichokes.
Ingredients
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1 ripe avocado, peeled, seed removed, and cut into quarters
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2 tablespoons Champagne vinegar
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1/4 cup water
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1/2 cup unflavored low-fat yogurt or sour cream
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2 tablespoons cilantro
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1/4 teaspoon salt
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1 teaspoon sugar
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1 clove garlic
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1 fresh serrano chile, seeds and stem removed
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6 bunches of different greens, mixed together in a bowl
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18 fiddlehead ferns
Instructions
Place all of the ingredients (except the greens and ferns) in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Place the mixed greens in 6 bowls and add 3 fiddlehead ferns to each bowl.. Add the dressing to taste.
Fresh Tomatillo Salsa with Serranos
n Mexico, all sauces are salsas, regardless of whether or not they are cooked. But in the U.S., a salsa usually refers to an uncooked sauce. This is one of the simplest–yet tastiest–uses of serrano chiles. Serve this as a dip for chips or as a marinade and basting sauce for grilled poultry and meat.
Ingredients
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1 pound fresh green tomatillos
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3 tablespoons finely chopped red onions
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2 serrano chiles, seeds and stems removed, minced
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1 small bunch cilantro, coarsely chopped
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Juice of 1 lime
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1 to 2 tablespoons olive oil (optional)
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Sugar to taste (optional)
Instructions
Husk the tomatillos and wash them thoroughly under very hot water. Cool under running water, and coarsely puree in food processor or blender. Add the onions, serrano chiles, cilantro, and lime juice and pulse until coarsely chopped.
Remove the bowl and add olive oil if you wish to adjust the consistency. Add some sugar if the tomatillos are too sour.