Verde Michelada

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July 3, 2023

a yellow and green cocktail made of verde and beer in a clear glass garnished with jalapeño and cilantro with a white background

Give your beer a spicy upgrade with this Verde Michelada Recipe from our friends at Pittsburgh’s Esquina Cantina. The appeal of a beer-based michelada cocktail has a lot to do with refreshing hydration, next level flavors, and a cool drink you can linger over with family and friends.

Speaking of next level flavor: Round Corner’s homemade Green Bloody Mix delivers the perfect amount of heat on the back end of this Verde Michelada. The folks at Round Corner were good enough to share it with TABLE Readers. See below.

The History of the Michelada

The drink’s name comes from the phrase “mi chela helada,” which means “my cold beer.” Beer is one of the most refreshing drinks out there on a hot day, and the michelada ups that with its addition of citrus. The most popular story says that Michel Ésper, a member of the Club Deportivo Potosino sports club, invented the michelada after a tennis match. This may be apocrypha, but a cold beer with lime after a tennis match does sound delightful.

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Verde Michelada

Author: Esquina Cantina

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Description

A refreshing Latin drink.

Ingredients

Scale

For the michelada:

2oz Verde Bloody mix (recipe below)
Dos Equis Lager
Lime wedge, cilantro spring, and jalapeño slice for garnish

For the Green Bloody mix:

4 tomatillos, skins removed, halved
1 jalapeńo pepper, seeded, halved
1 garlic clove
6 sprigs cilantro, stems removed
3 oz lime
1.5 oz water
1.5 tbsp kosher salt

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Instructions

For the michelada:

Fill glass halfway with ice.
Add 2oz verde mix.
Top with Dos Equis Lager or beer of choice, or n/a beer.
Garnish with lime wedge, cilantro sprig, and jalapeño slice.

For the green bloody mix:

Blend all ingredients until smooth.

Recipe by Esquina Cantina
Styling by Anna Franklin
Photography by Dave Bryce

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Rojo Michelada Recipe

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staff-author

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July 3, 2023

0

a look in photo of a tall glass with Bloody Mary mix and beer with a white back ground and lime wedges

Referred to as a Mexican Bloody Mary, this Rojo Michelada cocktail uses Mexican beer instead of vodka, but still mixes it with the classic Bloody Mary . Our friends at Esquina Cantina are sharing their version of the cocktail with our readers, whether you’re enjoying it for happy hour or as hair of the dog.

How to Make Your Own Bloody Mary Mix

The mix you use for a Bloody Mary is important. It’s one of those drinks that’s memorable if it’s done well and equally memorable if it’s done poorly. We hope the Rojo Michelada can be the former and not the latter, and you can make your own sauce if you want to control the proportions. Luckily, making your own Bloody Mary mix is simple. It’s tomato juice, horseradish, lemon juice, Worcestershire sauce, two kinds of salt, black pepper and hot sauce. Combine them together in a mixing bowl, and then decant into a pitcher or bottle before you use the mixture.

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Rojo Michelada Recipe

Author: Esquina Cantina

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Description

The original Michelada with hot sauce.

Ingredients

Scale

3oz Bloody Mary Mix
.75 oz fresh squeezed lime juice
Modelo beer, n/a beer or seltzer
Lime wedge and jalapeño slice for garnish

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Instructions

Fill the glass halfway with ice.
Add Bloody Mary mix.
Top with beer, n/a beer or seltzer
Garnish with a lime wedge and jalapeño slice.

Recipe by Esquina Cantina
Styling by Anna Franklin
Photography by Dave Bryce

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The Best Potato Salad Ever

By

Jordan Snowden

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June 30, 2023

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Potato salad, garnished with green herbs, sits in a casserole dish with blue, orange, and yellow flowers on it.

I know what every Black person is thinking right now: who does she think she is? She has the best potato salad ever?

I get it. We, as Black people, take potato salad very seriously. That’s why we side-eye Becky with her raisins. This recipe ain’t your grandmother’s or your favorite auntie’s version. No disrespect, none at all, but this potato salad gives you life in a way that deviates from the traditional heavy mayonnaise, mustard, and sweet relish styles. It’s not a summer potato salad nor some stuck-up French-style either. This potato salad is the code switch that never feels spirit-breaking. It’s the dish that would sell out instantly at my supper club in Oakland. Inevitably, it became the treasured birthday gift or the über-favored contribution to Sunday gatherings with friends.

What Makes This the Best Potato Salad Ever?

The Yukon gold potatoes introduce a rich texture, while the aioli is a more tasty and velvety expression of a creaminess than mayonnaise would render. The tanginess of the yogurt paired with the vinegar gives it the umami that makes it so addictive. The delicate poaching of the eggs brings a sophistication and lends reverence to the outstanding flavor of farm-fresh eggs. My people thought I was crazy to contribute this recipe to this project. They felt that this potato salad is so unique and honestly so ridiculously good that it should rest solely between the pages of my own cookbook. So, let this recipe be my gift to you, family: something for us, a new expression of what Black food is and can be. Bon appétit!

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The Best Potato Salad Ever

Author: Monifa Dayo

Print Recipe

Description

This potato salad deserves the superlative.

Ingredients

Scale

4 shallots
1⁄2 cup apple cider vinegar
1 ½ tbsp kosher salt
4 lb medium Yukon gold potatoes, quartered
EVOO for drizzling
Freshly ground black pepper to taste
1 pint full-fat yogurt (Straus is best)
1 cup aioli (classic recipe will do, or store-bought)
1 cup capers
1 bunch parsley leaves, coarsely chopped
1 bunch cilantro leaves, coarsely chopped
8 farm eggs
Fleur de sel to taste
1 bunch tarragon, leaves picked but not chopped, for garnish
1 bunch dill, leaves picked but not chopped, for garnish
Fresh coriander seeds for sprinkling (optional)

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Instructions

Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.
Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.
When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.
Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.
Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.
In the meantime, bring water to boil in a small Dutch oven. Just before the water boils, crack a few eggs in the water, making sure to ever so gently swirl the water. Poach the eggs until the yolks are set but soft, keeping the water below a simmer. Retrieve the eggs from the water and lightly dry on a towel. Season each egg with fleur de sel and oil. Let cool.
Place the eggs atop the potato salad. Using a spoon, cut a few into halves and some into quarters. Ever so gently, with your hands, incorporate the eggs into the salad. You want to show off the yokes, but you also want some of the eggs nestled in the potatoes.
Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and the fleur de sel. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. Enjoy your potato salad!

Notes

Use Straus’s maple-flavored yogurt if you are a sweet potato salad kind of person. Add some butter lettuce hearts (keep them whole) in with the chopped herbs. This aids in stretching the salad and reduces the guilt of eating copious amounts of potato and dairy!

Story and Recipe by Monifa Dayo from Black Food: Stories, Art, and Recipes from Across the African Diaspora

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Los Poblanos Signature Lavender ‘99 Cocktail

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staff-author

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June 29, 2023

0

Cocktails assembled on a table with a Los Poblanos Lavender 99 Cocktail in the center.

Los Poblanos’ signature Lavender ’99 Cocktail pays homage to 1999, the first year lavender was planted on the farm. The cocktail showcases their Western Dry Gin with its aromatic juniper notes and a house-made lavender syrup which you can find in their farm shops or purchase online. You can also make it yourself if you choose, with some of the instructions below, but Los Poblanos has you covered with their recipe.

How Los Poblanos Makes Lavender Syrup for Its Signature Cocktail

Once you start making your own simple syrup, you’ll never go back. Though Los Poblanos keeps their recipe a secret, all you have to do to make your own is combine sugar and water in a saucepan, and then add dried lavender once the sugar has dissolved. Remove from heat and let the lavender steep in the syrup for about 15-20 minutes, depending on how strong you want the flavor to be. After steeping, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender. Then, you’ll be able to make other lavender cocktail recipes.

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Los Poblanos Signature Lavender ‘99 Cocktail

Author: Los Poblanos

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Description

The signature cocktail of truly unique New Mexico distillery.

Ingredients

Scale

1 ½ oz Los Poblanos Western Dry Gin
1 oz Rothman & Winter Crème de Violette
¾ oz fresh lemon juice
½ oz Los Poblanos Lavender Syrup
5 oz Brut champagne

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Instructions

Build in an iced, stemless Burgundy wine glass.
Garnish with a lemon twist and lavender sprig.
Enjoy your Lavender ’99 cocktail!

Recipe by Los Poblanos
Photography by Tira Howard

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Three Guineas Dry Gin Cocktail

By

Gabe Gomez

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June 29, 2023

0

Gin cocktail garnished with fresh herbs and served outdoors

A dry gin cocktail recipe from the mixologists and distillers of Santa Fe’s Los Poblanos to delight the taste buds. The Three Guineas Cocktail sports an herbaceous profile, piqued with their very own Western-Style Dry Gin. Shake it up. Sip it. And savor the flavor! Want to know more about gin? Check out All About Gin from our liquor education series.

What Makes Gin “Dry”?

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Three Guineas Cocktail

Author: Gabe Gomez

Print Recipe

Description

A classic cocktail from Los Poblanos.

Ingredients

Scale

Three Guineas Cocktail
1½ oz Los Poblanos Western Dry Gin Blend, sage-infused*
¼ oz green chartreuse
1 tsp Campari
½ oz grapefruit juice
3/8 oz simple syrup
3/8 oz lemon juice
2 drops saline
1 drop Peychaud’s Bitters

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Instructions

Shake for 10 seconds, then strain into an iced snifter. Garnish with a lemon twist and a sage sprig when in season. Enjoy your dry gin cocktail!
For sage-infused gin: Use 1 ounce of sage per bottle of gin (2 parts pure gin to 1 part sage-infused gin concentrate). Refrigerate infusion for 4 days before straining.

Recipe by Gabe Gomez
Photo courtesy of Los Poblanos

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Sobremesa: Alkemē

By

Gabe Gomez

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June 29, 2023

0

Banh Nam (steamed rice flour tamale) — Photo by Douglas Merriam

Alkemē brings elevated Asian cuisine to Santa Fe!

Alkemē, a new restaurant from special event provisioner Open Kitchen LLC, is nestled snugly in the Santa Fe Village Mall. Guided by Chef-Owner Hue-Chan Karels and Executive Chef Erica Tai, Alkemē dives into the culinary traditions of Vietnam, Taiwan, Korea, and the Pacific Rim of Hawaii. Their menu is a balance between innovation and reverence for tradition, all within a beautifully renovated space.

Fortunately, I snagged an invitation to Alkemē’s soft opening, a dress rehearsal for eager food enthusiasts. Now open, dinner reservations can be made here.

Thoughtful Culinary Compositions

I sit at the communal table, surrounded by warmth and camaraderie, a lovely carryover from Karels’ Open Kitchen. Every plate from the bustling kitchen is a thoughtful composition, with ingredients harmoniously blending and paying homage to their diverse origins.

The “Amuse” selection opens the senses with its vibrant offerings. Housemade Vietnamese pickles burst with tanginess, and five-spice cracker popcorn delivers a delightful crunch. The roasted olives, infused with lemongrass and preserved lemon, linger on the palate. Moving on to the “Playful Bites,” the Taiwanese Gua Bao (steamed bao buns) steal the show with their Kahlua pork belly burnt ends. The crispy turmeric cod (Cha Ca) is a delight, while the Banh Nam (steamed rice flour tamale) showcases the restaurant’s finesse and playfulness.

Captivating “Big Impressions”

It is the “Big Impressions” selections, however, that truly captivate me. The Asian Sea Bass, infused with coconut milk and lemongrass, showcases a nuanced balance of flavors. Every ingredient works harmoniously to create an elegant and comforting dish. Then there is the Kong Rou Fan, a Taiwanese braised pork belly dish that is a revelation. The succulent pork belly melts in the mouth, releasing familiar and new flavors.

As our journey nears the end, the miso brown butter sesame brownies take center stage. The luscious miso orange whipped cream further elevates this decadent umami bookend. The accompanying Sai Gon cinnamon chocolate bark adds a crunchy, indulgent finale.

Above all, Alkemē isn’t simply a restaurant; it’s an experience that awakens the senses. Hue-Chan Karels and Erica Tai capture the essence of Asian cuisine, infusing it with their creative vision and presenting it to eager diners in an exhilarating way. It’s a breath of fresh air in Santa Fe’s culinary landscape.

Story by Gabe Gomez

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Grilled Peach Smash Cocktail

By

Abdul Rafay

-

June 29, 2023

0

Deliciously refreshing grilled peach smash cocktail with fresh mint and a hint of citrus, served in a stylish glass.

We met up with Cecil Usher and Cat Cannon, mixologists from the former East End bar, St. Clair Social. Together, the two mix up a Grilled Peach Smash to heat up your summer cocktail menu.

Tips for Grilling Peaches?

The key to success when grilling peaches begins with what peaches you choose. You want to choose ripe ones that are still a bit firm. Overly soft peaches will turn to mush over the heat. After you halve and pit them, brush the cut sides exposing the flesh lightly olive oil, butter, or grapeseed oil to stop the peaches from sticking. Preheat your grill to medium-high heat. You want to allow enough time for preheating so that when you place your peaches down they’re already on a high-heat. Place the peaches, cut-side down, directly on the grates, without overcrowding the surface. Grill them for 3-5 minutes per side or until the grill marks are to your liking.

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Grilled Peach Smash Cocktail

Author: Cecil Usher and Cat Cannon

Print Recipe

Description

Who knew grilling a peach could take your smash cocktail to an entirely new level.

Ingredients

Scale

2 oz Wigle Bourbon
3/4 oz lemon juice
3/4 oz basil brown sugar syrup
2 grilled peach segments

For the basil brown sugar syrup:

544 g light brown sugar
544 g water
12 basil leaves

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Instructions

Muddle basil brown sugar syrup and grilled peach segments.
Add remaining ingredients.
Shake, strain, and served over ice.

For the basil brown sugar syrup:

Mix the first two ingredients in a pot and stir to dissolve on medium heat.
Once dissolved and before boiling starts, take off the heat and add the basil.
Let sit for 30 minutes or until heat level is achieved. You want noticeable basil notes present to taste.

Recipe by Cecil Usher and Cat Cannon

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The Love of The Love Apple’s Family Meal

By

Gabe Gomez

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June 28, 2023

0

staff gathered around the table enjoying dinner — Love Apple family meal. Taos NM. Food served, bison fajitas with calabacitas.

The mission at The Love Apple in Taos has always been to serve guests the finest seasonal local foods, organically grown by farmers and other friends, and intended to elevate good cheer and well-being. The same is true of the family meal, served before every dinner shift to the team that joyfully runs this revered restaurant, a group of employees who consider each other as family.

“One of the reasons that we initially decided on a family meal is that we wanted to create a restaurant that people wanted to work at, and we wanted to create a family,” says The Love Apple founder and owner Jennifer Hart. “Most of us have worked together for over five years. We share our lives together.”

Family Meal at The Love Apple

With the family meal, the staff also gets to share The Love Apple’s divine made-from-scratch regional home cooking. The dinner menu changes seasonally with nightly specials and might include such creative fare as Buttermilk Yellow & Blue Cornbread; Three Mushroom Walnut Pâté; Grilled Trout Wrapped in Corn Husks; and House-Made Potato Gnocchi—ethereal dishes that nurture and delight. (The food, along with the flawless service and rustic, romantic ambiance, is why many people consider The Love Apple to be one of the best restaurants in New Mexico.) The family meal, prepared by Chef Jenni Ford, is of the same caliber, equally delectable and nurturing, as well as diverse.

“Jenni’s family meals are amazing,” Hart says. “She always has a salad and a main, and she’s always trying to do something amazing, like steak and fajitas, tacos, and delicious gluten-free vegetable lasagna because so many people are gluten-free. It is challenging for Jenni because everyone has a different thing they cannot eat. One person doesn’t eat dairy, and another doesn’t eat meat.”

An Historic Location

This intimate restaurant, housed in the former Placitas Chapel built in the 1800s, is steeped in atmosphere and charm, with just 13 tables (plus patio seating in the summer), hand-hewn vigas, distressed wood floors, elegant chandeliers, candlelight, fresh flowers, and other inviting details. Before the dinner guests arrive, a last-minute flurry of activity unfolds in the serene space, often as the family meal takes place.

“The Love Apple’s staff meal looks different depending on the day,” says Manager Cheri Keil. “Most evenings, we are running around to put the finishing touches on the dining room or throwing another log on the fire for our guests to walk into a cozy and welcoming space. Jenni takes care of us. She feeds us whole and hearty meals to get us through a shift … It’s not always glamorous, but as we wait for our guests to arrive, you will find us chatting about specials or a fun and funky new wine.”

A Time to Learn about the Menu and Wine Pairings

Often the team sits down together to catch up on what’s happening at the restaurant. “It’s the time when we talk about what’s new on the menu, what’s going on in the restaurant,” Hart says. “We’ll open a bottle of wine and analyze it.”

The Love Apple’s family meal also provides a place for the chef to innovate, creating new dishes that might be added to the menu. “It’s a good way to try out ideas without any judgment,” Hart says. “We encourage the chef to try different things and see what comes out of it, maybe a new sauce or something else.”

Manager Cheri Keil enjoys the chance to sample those innovations. “It’s the time for our kitchen to get creative and try new ideas,” she says. But, she adds, it’s always a treat when Ford makes chicken enchiladas for everyone.

The family meal, served in restaurants around the world, gives employees sustenance as well as a sense of solidarity as they bond over food before a busy dinner shift. With a sense of family already firmly in place at The Love Apple, the family meal just might resemble your meals at home—filled with laughter, stories, and delicious food, all of which deeply warm the heart.

Sit Down and Enjoy!

“It’s just nice to sit down and enjoy a meal,” says Hart. “I mean, we work in the restaurant business. We should also enjoy wine and food. It’s nice to connect with everybody and be together. Everyone has kids, and we’re running around all day, so it’s nice to come in, sit down and relax, and enjoy a meal together.”

Story by Lynn Cline/ Photography by Doug Merriam

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Fennel Orange Salad

By

ZAIN

-

June 28, 2023

0

Fennel Orange Salad served on a plate, which is placed on a blue surface

Fennel Orange Salad with whipped ricotta and olive croutons won our hearts with its seductive combination of textures and wholesome flavors. This bright, elegant salad is the perfect dish to lighten up any meal. It starts by pairing the crisp, anise-like snap of fennel with the zesty sweetness of orange citrus. Then, the creamy whipped ricotta adds a smooth, cooling layer. On the other hand, the savory, crunchy olive croutons provide an irresistible textural contrast. It’s a simple, sophisticated dish that proves healthy eating can be truly decadent.

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Fennel Orange Salad

Author: Jennifer Girasole

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Description

Showcasing how fennel can become the star of a recipe.

Ingredients

Scale

3 tbsp lemon juice
1/2 cup olive oil
2 tbsp honey
Salt and pepper
1/4 cup parsley
3 fennel bulbs, sliced
2 oranges, cut into segments
¾ cup ricotta
2 tbsp olive oil
2 cups Mediterra olive bread, cubed
½ cup olive oil

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Instructions

Whisk together lemon juice, olive oil, honey, salt and pepper, and parsley. Add fennel and orange.
In a food processor, blend ricotta with salt, pepper, and olive oil.
Toss cubed olive bread with olive oil, salt, and pepper. Bake 375 degrees on a baking sheet till golden brown, about 15-20 minutes.
Spread whipped ricotta on a platter, top with fennel orange salad, and garnish with olive croutons.

Recipe by Jennifer Girasole of Girasole
Styling by Keith Recker
Photography by Laura Petrilla

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Riced Cauliflower Risotto

By

Abdul Rafay

-

June 27, 2023

0

Riced Cauliflower Risotto in a green dish with a fork on the side.

Elevate your culinary repertoire with a delightful twist on a classic: Riced Cauliflower Risotto. Immerse yourself in a symphony of flavors as tender cauliflower grains dance with the richness of creamy parmesan, enveloped in the delicate embrace of sautéed onions and garlic.

What Makes Riced Cauliflower Risotto Different?

This healthier, low-carb rendition of risotto captivates taste buds while offering a guilt-free indulgence. As the roasted mushrooms and broccolini crown the velvety cauliflower risotto, their caramelized essence adds a sublime texture and earthy depth. Embark on a gastronomic adventure that challenges conventions and invites you to savor the art of reinvention…and it’s keto-friendly!

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Riced Cauliflower Risotto

Author: Anna Franklin

Print Recipe

Description

A new way to enjoy risotto.

Ingredients

Scale

1 bag fresh, riced cauliflower (frozen is okay, too) 1 onion, diced small
1 clove garlic, minced
1/4 cup dry white wine
1 tsp extra virgin olive oil
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
8 oz fresh mushrooms
8 oz fresh broccolini
2 tbsp extra virgin olive oil, salt, and pepper to taste

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Instructions

Toss mushroom and broccolini with olive oil and season with salt and pepper. Roast at 400 degrees until brown and toasty.
While the veggies are roasting, add the onion, garlic, and oil to a pot, and saute until tender. Add white wine and simmer for 3 min.
Toss in the riced cauliflower and allow to cook until soft, stirring occasionally.
Stir in heavy cream and parmesan and stir until creamy—season with salt and pepper to taste.
Serve the risotto with the roasted veggies on top.

Recipe and Styling by Anna Franklin ⁠
Photography by Dave Bryce

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The History of the Michelada

Description

Ingredients

For the michelada:

For the Green Bloody mix:

Instructions

For the michelada:

For the green bloody mix:

How to Make Your Own Bloody Mary Mix

Description

Ingredients

Instructions

What Makes This the Best Potato Salad Ever?

Description

Ingredients

Instructions

Notes

How Los Poblanos Makes Lavender Syrup for Its Signature Cocktail

Description

Ingredients

Instructions

What Makes Gin “Dry”?

Description

Ingredients

Instructions

Alkemē brings elevated Asian cuisine to Santa Fe!

Thoughtful Culinary Compositions

Captivating “Big Impressions”

Tips for Grilling Peaches?

Description

Ingredients

For the basil brown sugar syrup:

Instructions

For the basil brown sugar syrup:

Family Meal at The Love Apple

An Historic Location

A Time to Learn about the Menu and Wine Pairings

Sit Down and Enjoy!

Description

Ingredients

Instructions

What Makes Riced Cauliflower Risotto Different?

Description

Ingredients

Instructions

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