We will be Closed on Thursday SEPTEMBER 5, 2013 for ZOZOBRA.
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Banfi Wine Dinner: Thursday, Sept. 27, 2012 6:30 PM $80 pp
July 16th, 2012 • Posted by Andy Barnes • Permalink
Arrival:
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
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
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!
Asparagus Soup with Smoked Applewood Bacon
June 25th, 2010 • Posted by Andy Barnes • Permalink
This recipe yields about 1 gallon
Ingredients:
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!