Santa Fe

14 July 2014, 22:20

Kensco

Santa Fe

Had a nice, long, weekend in Santa Fe. My wife loves to cook so I signed us up for the Santa Fe School of Cooking, Contemporary Southwest II, a three hour demonstration, followed by a meal.

http://www.santafeschoolofcooking.com/

The cooking demonstration was:
Smooth Silky Tortilla Soup
Smoked Chile-Rubbed and Marinated Flank Steak with Morita Chile Steak Sauce
Green Chile Mac & Cheese
Mojo Marinated Vegetables
Coconut Flan

Everything was excellent, but the Morita Steak Sauce was a "killer". I would love to use that on spare ribs, smoked pork butt, or brisket. I think it would be fantastic on any wild meat.

The Morita Steak Sauce recipe for 2.5 cups is:

1/2 cup chopped tomatoes (Pomi brand)
1/2 cup ketchup
1/2 cup yellow onion, coarsely chopped
2 T. canola oil
1 large garlic clove, chopped
3 Morita peppers, toasted and seeded
2 New Mexican dried red chile peppers, toasted and seeded
1/2 cup warm water
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup apple cider vinegar
1/4 cup dark beer
2 T. soy sauce
2 T. brown sugar
1 T. prepared mustard
1 t. salt

Toast chiles in a hot, dry pan for one minute. Cool and remove seeds and stems. Soak in the 1/2 cup warm water.

Heat oil in a medium pot and sauté onion for two minutes. Add minced garlic and sauté for an additional minute. Add chiles with liquid and all remaining ingredients. Bring to a boil, then reduce to a simmer.

Cook uncovered for 20 minutes, or until thickened. Strain and puree. Store in the refrigerator in a clean glass jar.

The sauce has a real "whang" to it. All the recipes tasted great, with the exception of the vegetables. (I'm just not keen on squash and cucumbers.) That Morita sauce was the real star. I don't think you could inject it, but you could certainly mop it.

If you get the chance spend some time in Santa Fe. It's like no where else around. If you or your wife are Foodies, the Santa Fe School of Cooking would be money well spent.