Like many people, we not only like to try local dishes when we travel, but we also like to learn about how they prepare the food as well. Whether it is wrapping fish and vegetables in banana leaves, digging a pit, or using special pots like a tajine, the technique has as much to do with the flavor as the spices and meats. We can’t necessarily create all of the same techniques at home, but we try to whenever we can. We definitely love eating in small, family owned restaurants and if we are ever given the opportunity to eat with a local family, which happens occasionally, we absolutely enjoy that as well.
Cooking in a TajinePreparing a Local Meal in the AmazonTraditional Chestnut Soup in StrasbourgHam Curing in Southern Spain
One thing that we have noticed through our travels is that we rely too much on modern technologies for cooking and they aren’t truly necessary. There is something special about a rustic meal prepared with traditional methods. The problem in today’s world is that people don’t have the time to prepare and cook meals in such a way that requires hours of time to prep ingredients or cook over open fires. Obviously we’re not suggesting that we turn back the clock to a time when there weren’t all of the conveniences and that a wonderful can’t be created by using them, just that there is something special about a meal made by hand and with love.
Cheese Fondue in SwitzerlandWrapping in Banana LeavesCooking Over Open FlamesShopping for a Tajine in Morocco
New Mexico is known for its chili peppers and the southwestern food that is made with them. We were only in Santa Fe for a couple of days, but that didn’t keep us from trying as many different options as we could. As a town, Santa Fe has a growing reputation for having a food scene with creative chefs and restaurants with interesting menus. We focused our attention on the historic downtown area, but there are excellent restaurants throughout Santa Fe.
San Francisco Street Bar and GrillGrilled Corn and Chipotle SoupMexican Style Lager
Southwestern food is generally Mexican inspired food with an American flair. We had burritos filled with pork marinated in red chilis as well as Huevos Rancheros. We also had tempura battered green chilis as well as a delicious grilled corn and chipotle soup. Obviously there is more to the food in Santa Fe than just southwestern, it is just that they are known for that style of food. We also had a wonderful prime rib dinner at the Ranch House, although we were so hungry that we didn’t end up taking any photos of the dish. We stopped at a place called Harry’s Roadhouse on our way out of town, which featured traditional diner food that was so popular that cars had to park on the road as the parking lot was full.
Huevos RancherosFried Green ChilisPork Burritos with Spicy Green Chili Sauce
Needless to say, we needed to have something cold to drink while we ate, especially with the hot summer temperatures. New Mexico has a variety of local breweries and brew pubs and we enjoyed a few different beers at the Blue Corn Brewery as well as the Second Street Brewery, which is in the Railyard Arts District. Perhaps as popular as beer are the margaritas, so we made sure to stop into the San Francisco Street Bar and Grill for a couple of their happy hour margaritas. They were a perfect mid-afternoon treat and weren’t too sour, which can sometimes be the case.
Brown AleBefore the Bar Got FullMargarita
Clearly we didn’t have enough time to sample everything that Santa Fe has to offer, but we definitely enjoyed the meals that we did have. Anyone visiting Santa Fe will be pleased with all of the offerings. As always, be sure to ask your hotel staff and cab drivers for recommendations, you will often find that pleasant surprise. We ended up at Harry’s Roadhouse based upon a recommendation and we certainly weren’t disappointed. We look forward to recreating some of these wonderful dishes in the very near future.
Oatmeal with Apples, Walnuts, and Brown SugarDiner BreakfastJust Part of Harry’s Roadhouse
Salmon is a wonderful fish to have throughout the year. It is strong enough to hold up to a variety of flavors, so we decided to do a variation of a sauce that we saw on a cooking show. We had so many similar style dishes when visiting the Mediterranean regions, we only wish that we could have been sitting on a beach while we ate. It is a combination of sweet and savory and can be used on a variety of proteins from chicken to other types of fish. Having salmon with a light and refreshing sauce such as this makes for a wonderful weeknight dinner or it can be dressed up for a special occasion. We decided to bake the salmon, but you could just as easily pan fry it if you would like to create a crispy skin. It certainly made for a wonderful meal and is something that we will likely make again and again. This recipe is for two, but can easily be adjusted to serve more.
Salmon, Ready to Bake
INGREDIENTS
1/2 lb Salmon – cut into 4 oz filets
1/4 cup White Wine Vinegar
2 tbsp Capers – rinsed
2 tbsp Honey
2 tbsp Dried Dill
2 tbsp Dried Tarragon
1 tsp Garlic Powder
2/3 cup Extra-Virgin Olive Oil
Salt and Pepper to taste
Herb and Caper Mixture
INSTRUCTIONS
Brush the flesh side of the salmon with olive oil and then sprinkle them with salt, pepper, the garlic powder, and a pinch of the dill and tarragon. Place skin side down on a pan that has been covered with foil and sprayed with cooking spray. Bake in a preheated oven at 350 degrees for 25 minutes for medium-well or cook to your desired temperature. In a blender, add the vinegar, honey, capers, and remaining dill and tarragon. Blend while slowly adding olive oil until it reaches the desired thickness (you may not use all of the olive oil). Remove the salmon from the oven and drizzle with the desired amount of sauce, about 2 to 3 tablespoons per filet.
Blend the Sauce with OilEnjoy the Salmon with the Capers and Honey Sauce
