Best Balsamic Dressing By La Casa Sena Restaurant In Santa Fe Nm Recipes

BALSAMIC DRESSING BY LA CASA SENA RESTAURANT IN SANTA FE, NM

Steps:

• Combine all ingredients in small, heavy nonreactive saucepan and cook over moderate heat till syrupy and reduced to a scant 1/4 cup, about 12 minutes.
• Cool to room temperature before using.

EL FAROL FRIED CALAMARI

Steps:

• Cut the calamari bodies into 1/4 inch rings and remove the tentacles. Put rings and tentacles in the milk and stir in the parsley. Allow to marinate for 2 to 3 hours in the refrigerator.
• Heat the oil to about 350 degrees or until a cube of bread turns golden brown in about 12 seconds when placed in hot oil. Remove calamari from milk and discard the milk. Toss calamari with the rice flour until well-coated; transfer to a bowl and toss with the eggs until well-coated. Sprinkle with a little bit of the salt and all of the black pepper. Transfer to another bowl and toss with the bread crumbs until well coated and dry enough to separate each piece. Add more bread crumbs if needed.
• Fry in batches in hot oil 20 to 30 seconds or until light brown and crispy. Remove with a slotted spoon. Do not overcook. Transfer to paper towels and sprinkle with kosher salt. Serve with Lemon-Caper Aioli and Romesco Sauce for dipping (recipes follow); garnish with wedges of lime.
• Lemon-Caper Aioli: makes 2 cups.
• Put all ingredients in a food processor and blend well. Lemon-Caper Aioli keeps for up to 2 weeks in the refrigerator, when kept in a jar with a tight lid.
• Romesco sauce:makes 4 cups, can be used with anything.
• Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers are blackened on all sides. Remove most of the skin and seeds from the peppers.
• In a blender or food processor, purée the almonds, garlic, oil, vinegar, and chiles until smooth. Add peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4 to 5 days if refrigerated.

SANTA FE DRESSING

Steps:

• Whisk together and serve.

MACARONI AND CHEESE FOR ADULTS

Steps:

• In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously.
• Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick.
• Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, St. Andre, smoked Gouda, Parmesan, goat cheese, sour cream.
• In a large, separate sauce pan, saute the prosciutto until browned.
• Add the peas.
• Add the cheese sauce and cooked, drained macaroni, tossing to mix well.
• Plate, and garnish with the truffles.
• Serve warm.

SANTA FE SALAD DRESSING

Steps:

• Blend all ingredients together and chill for an hour to marry flavors.

BALSAMIC DRESSING

Steps:

• Combine all ingredients in a small, heavy nonreactive saucepan and cook over moderate heat until syrupy and reduced to a scant 1/4 cup, about 12 minutes.
• Cool to room temperature.

LIKE-EARL'S SANTA FE SALAD

Steps:

• Dressing:.
• Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
• Salad:.
• Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
• Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
• Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.