Adobe Chef Competition by ex-restaurateurs in Santa Fe

case:

Adobe Chef is a Santa Fe competition based on Iron Chef (Japanese version, not America) pitting ex-restaurateur members of a martini happy hour group against each other.

One of the NET MAN Project Managers, Samsunshine Levy accepted the inaugural challenge - to cook the best Spaghetti Carbonara - pitted against another former chef. After an hour of intense cooking, lots of wine and judging by their peers, Sam emerged the first and reigning chamption of Adobe Chef.

Recipe Index:

Dinner Menus by Sam and Kristin

NET RECIPES

Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)

Main Dishes
KD's Famous Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!

Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli

Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog

Desserts
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme

KD's Famous Posole Recipe

(This is a stew, not a side dish)
What you will need:

Heavy stock pot (or Large Oval Crock Pot)
and a Medium Large Skillet if using a crock pot to stew in.

Garlic, garlic and more garlic (about 8 cloves, peeled & chopped)

Onion, onion and more onion (3-4 onions depending on size, chopped)

Oregano (flakes) – smell it, if it fills your senses and you think you are in Little Italy, NYC – that’s good! (2 tablespoons or so)

Flour (for dredging the pork).

Olive Oil – Everybody likes an Extra Virgin (about 1/4 cup).

2-3 T Canola Oil

Butter – The Real Deal (1/2 stick).

Pork for Stewing (about 1.5 pounds - more if you want, cut into 3/4 inch cubes).

2 large cans (49.5 oz. each) Swanson's chicken stock

1 bag Refrigerated or Frozen "half-processed" Posole (NOT dry, NOT canned), wash it good and pick out the bad ones.

4 to 8 Dried Chipotle Pods (NOT canned!) – KD’s secret ingredient. Sometimes I have trouble finding this in Albertson’s even though I’ve begged them to supply it regularly – Now I just go right to The Market Place to buy it. They have a tall stand of specialties with the Chipole Pods right there. Use about 4 for a mild posole, 6 for medium and 8 for hot... The chipotles need time to release their essence, which is why this is always better and richer the next day. If you don't have dried chipotle, then the canned in adobo can work - just make sure that you don't use any other type of red chile (Sam likes to add some roasted green at the end, though)

Since most of the ingredients are already in your kitchen you’ll say to yourself, “wow, I love this, it’s really inexpensive & easy to make!”

How to put it together:

Dredge the pork in flour, then brown in stock pot (or skillet if you'll be using a crock pot) over medium high heat in 2-3 tablespoons canola oil until browned on all sides. Add onions and garlic with olive oil and butter and saute until translucent, about 3 minutes. Add the fresh/frozen posole to the onions along with the two large cans of chicken stock, rub the oregano flakes between your hands into the pot and add the chipotle pods. Bring to boil and let simmer, covered, for several hours until the posole pops open. As it simmers, replenish or add water as needed so that it doesn't become too salty. Salt to taste and serve with chopped onions and shredded cheese.

Kristin's Posole Background

If you are at this part of the Website you were probably one of the many people who have been so wonderful with your compliments toward the posole I made for the MLS meetings. I’m so grateful to everyone of you who have been so kind and appreciative of my efforts. How wonderful it feels to be appreciated for something you do, or cook! With all the love I’ve received for my efforts I am sharing the recipe and will spread the gift of appreciation to others in my travels…it’s truly wonderful to feel appreciated by those in your everyday life. And I thank you!

For those of you who were wondering. Yes, I’m a bicoastal. Originally born in Greenwhich Village NYC and raised on the Jersey Shore (please don’t hate me). I then lived in Los Angeles pursuing my singing career and ended up working in David Geffen’s Music Company, Geffen Records; he eventually sold and became one of the biggest moguls in the world. He now has DreamWorks Productions with Steven Speilberg and David Katzenburg. David Geffen used to salute me as he would walk into his building for work in the morning on Sunset Blvd.; but that’s a whole other story and you are here for the Posole Recipe. I did want to give a bit of my background because I could tell some of you knew I was not a native of this state and I could also tell you wondered how the heck did I make the posole then, with so much New Mexico soul.

When I first arrived in New Mexico as a youngster in my mid twenties I was turned on to Posole by a co-worker and on those mornings we just didn’t feel quite like yourself (dacing at Club West a little too long on a school night) – we would go to the Baja Tacos off Cerrillos Road and order a bowl of posole to go; with onions and shredded cheese. I couldn’t believe how great you could feel after a bowl of this on those “off” mornings. It was some kind of magic cure! I never thought I could attempt to make such a thing, but one day years later, I was craving this posole so much I felt desperate and couldn’t find the recipe anywhere. I didn’t have any family here to ask since I wasn’t from here so I decided to do the next best thing, run to the local Pojoaque Market and ask anyone I met in the aisle whom I thought would know. Some people thought I was crazy, and stayed clear of me, but one fellow, a bit rough looking I might say, after I asked him got the huge-est grin on his face and I knew then that I had my recipe. He gave me the basics and said “taste it”, you’ll know; it’s the best thing for a “hangover” and also gave me one big tip. “Don’t use any of that fancy dried posole those gringos are buying.” “Buy the already half-processed in the refrigerated section posole, wash it good and pick out the bad ones”. “You’ll probably only need half the bag.”

That was it, it was that simple. Over the years I’ve added my way of doing things to the basic mix and have come to the point where I’m quite pleased with it to the point I can now call this my own recipe. And thank you whoever you are that day in The Pojoaque Market who gave me my first lesson.

Dinner Menus by Sam and Kristin

NET RECIPES

Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)

Main Dishes
KD's Famous Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!

Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli

Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog

Desserts
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme

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