Banfi Wine Dinner: Thursday, Sept. 27, 2012 6:30 PM $80 pp

July 16th, 2012 • Posted by Andy Barnes • Permalink


Mashio dei Cavaliere, Valdobbiadini Prosecco,N/V
Grilled Peach, Red Onion & Goat Cheese Tartlet

Principessa Gavi, Piedmont, 2010
Maine Lobster Medallions

Banfi Rosso Montalcino,Sangiovese, 2009
Braised Pork Belly w/ Grilled Farmer’s Market Vegetables

Banfi Chianti Classico Reserva, 2007
Local House Filet w/ Balsamic Pomegranate Reduction & Potatoes Chateau

Florio Sweet Marsala, N/V
Zeppoli Ricotta Doughnut w. House Made Roayale Glace

Leave a comment

Roasted Corn Green Chile Soup

October 14th, 2010 • Posted by Andy Barnes • Permalink

makes 5 gallons

6 Onions sweated until sweet
1-2 pounds bacon added to onions
2 tablespoons Garlic Minced
1/2 Case roasted Sweet Corn
4-5 Cups Sherry
6 pounds mild Green Chile roasted, peeled, chopped
3 1/2 gallons chicken stock
2 pound Roux
1 gallon Milk

Leave a comment

Dinner for Two Chopped New Mexico Lamb

July 26th, 2010 • Posted by Andy Barnes • Permalink

Combine all for New Mexico Chopped Lamb

 2 pounds chopped New Mexico Lamb

 3 Minced garlic Cloves

 1 Minced Yellow Onion

 1 bunch minced green onions

 2 eggs

 1 C. Milk

1/2 C. Worchestershire Sauce

 2 tblsp. Curry Powder

1 Pureed Heirloom Tomato

 1 tsp. sugar

1/2 to 1 C. chopped Pecans or Pinons

 1 1/2 C. Panko

Salt and Pepper to taste

Fresh Apricot Sauce:

 Puree 1 pound NM Apricots

 1/2 C. Whole Grain Mustard

1/2 C. Honey or Agave Syrup

 Mix 3 ingredients and adjust to taste

 Purchase phyllo pastry.  Butter muffin tins and lay in 3-4 layers of pastry.  Butter every other layer and top layer. Bake in oven for about 10 minutes, until lightly browned & crispy. Spoon apricot sauce n bottom of pastry, add browned lamb ball on top of sauce. Enjoy!

Leave a comment

Asparagus Soup with Smoked Applewood Bacon

June 25th, 2010 • Posted by Andy Barnes • Permalink

This recipe yields about 1 gallon


1 ½ yellow onion, rough chop

½ cup extra virgin olive oil

1 tbsp garlic, chopped

5 lbs fresh asparagus with the woody ends removed and cut into 1 inch pieces on the diagonal

12 cups good quality chicken stock

½ pound of bacon (I’m liking apple wood smoked bacon these days)

1 tbsp hot sauce

In a large (2 gallon) pot:

Caramelize the onion in olive oil

Add the garlic and sauté until fragrant

Add asparagus to onion and garlic and sauté until soft

Cover with chicken stock

Simmer for 1 ½ -2 ½ hours

While soup is cooking sauté ½ pound of bacon until crisp, drain

Add crisp bacon and hot sauce to soup

Salt & Pepper to taste

Serve with a nice crusty bread!