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Around 505

Southwest Meets the Sea at Tamaya Resort

Oct 15, 2012 04:23PM ● By Scott Blackwell

NM Chorizo and Mussels

Yields 3 Servings

1 T Extra virgin olive oil
2 each Small Dice Shallots
1 t chopped Garlic
1 cup diced tomato (canned)
½ cup white wine
1 cup vegetable stock
½ tsp saffron
2 each sliced chorizo link
1 lb. fresh mussels
salt & pepper to taste

Procedure: Heat a large saucepot over medium heat. Add oil and sauté the diced shallots and garlic for 3 min or until translucent. Add sliced chorizo and sauté until lightly browned. Deglaze with white wine. Add diced tomato with juice, vegetable stock, and saffron. Simmer 5 minutes and season. Add mussels and continue to simmer until all the mussels have opened. Serve immediately.

Red & Hatch Green Chile Glaze

Yields 1 Cup

4 each Hatch green chile (roasted, peeled deseeded & diced)
¼ cup red chile puree
2 T diced onion
1 t chopped garlic
1 T extra virgin olive oil
salt & pepper to taste

Procedure: Heat a medium sauté pan over medium heat. Add oil and sauté garlic and onions until translucent. Add red chile puree and diced green chile. Season and simmer for 5 minutes. Remove from heat and puree in a blender. Chill. Brush onto your favorite grilled meats for the last 3 minutes of cook time.

Watermelon Gazpacho

Yields 3 Quarts

1 each seedless watermelon
1 red bell pepper (roasted, peeled & deseeded)
¼ cup diced onion
2 t chopped garlic
1 each cucumber
1 each jalapeño
½ cup cilantro
1 cup orange juice
¼ cup lime juice (approx. 4 limes)
salt & pepper to taste

Procedure: Take the rind off the watermelon. Reserve ¼ of the melon for garnish. Rough chop the remainder of the melon and add to a large blender. Add the remaining ingredients to the blender and puree until a soup forms. Season and serve chilled with bite sized chunks of watermelon as garnish.

– Samuel Reed is chef de cuisine at the Corn Maiden restaurant in the Hyatt Regency Tamaya Resort & Spa. With more than 15 years of experience working in the culinary industry, Reed creates dishes with ingredients from throughout the world. Tamaya’s culinary team utilizes the restaurant’s open fire rotisserie for signature meat entrees known for retaining their natural flavors. Cooking with New Mexico red and green chiles enhances flavors on many menu items, especially during the fall. Local and natural ingredients in several of his dishes, showcase a strong regional influence with hints of global flavors.