STEM Santa Fe Presents
Celebrate the 5th Anniversary of STEM Santa Fe with our YouTube Live cooking event on February 6th (2-3pm) featuring three local food creators (tag all) and three amazing recipes you can make at home!
Master three amazing recipes and raise a glass for 5 years of STEM Santa Fe!























Preguntas? Llame al (505) 570-5402 o envíe un correo electrónico a info@stemsantafe.org
This Event was Live on Youtube on Saturday February 6, 2021, 2:00 – 3:00 PM MST
All activities are free and require no RSVP.
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Chef Fernando Ruiz |
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Cheryl Alters Jamison |
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Chef Andy Barnes |
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Bananas Foster 2 ripe bananas cut into rounds TO BE CONTINUED ON FEBRUARY 6TH |
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Carne Adovada Carne adovada, as it’s usually spelled today (originally carne adobada), always ranks among the fieriest New Mexico dishes. Like chile con carne, it is meat flavored with more little more than pure chile, and perhaps because of this, few New Mexico restaurants offer both dishes. In the northern part of the state, professional kitchens overwhelmingly favor carne adovada, and in the south they usually serve chile con carne. It’s an odd situation because both thrived as recognized classics around the state in the past, and they are clearly different from each other in elemental ways. at least for us and many other home cooks, we’ve got plenty of passion for both. Carne adovada can be presented simply on it’s own as the recipe suggests, or can be enveloped in a four tortilla as a burrito and topped with more chile and cheese. Some like it as a filling for enchiladas, stuffed sopapillas, empanadas, or turnovers. As a breakfast eye-opener, it fires up eggs as a bacon substitute or as meat for a scramble or an omelet. Serves 6 to 8 3 pounds pork shoulder, trimmed of fat and cut into 1 1/2-inch cubes Sauce 8 ounces (about 20 to 25) whole dried red New Mexican chilies, preferably Chimayo, stemmed, seeded, and rinsed Chili Preparation TO BE CONTINUED ON FEBRUARY 6TH |
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Chiles en Nogada This recipe is for 8-10 Med-Large Chiles. Poblano Chiles: Roast in oven at 500 degrees for 5 minutes. Take out. Put in plastic bag for 5-10 min. Peel. Set Aside. Chile en Nogada Stuffing: 1 lb ground pork Brown Veal & Pork in pot on medium to medium-high heat. Add garlic, pepitas, raisins. Sauté for 5 min. Add onions, tomatoes, oregano. Lightly sauté for 2 min. Set aside. Drain oil. Fold in chopped cilantro and parsley. Season with S & P. Set Aside. Walnut Cream Sauce: ½ cup almonds Toast nuts in pot on medium heat until piñon are lightly browned. Add milk & cream and simmer 3-5 min or until thickened. Remove from heat. Puree/blend in blender or food processor. Strain in fine mesh strainer. Season with S & P. Set Aside. Chef will illustrate how to stuff the peppers, warm them in the oven at 350 degrees for 5-10 minutes and then dress the plate with Walnut Cream Sauce and garnish with Pomegranate Seeds and Cotija Cheese. Garnish: Pomegranate Seeds |