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Chilled Seafood and Asparagus Salad

Chilled Seafood and Asparagus Salad
  • 8 ounces of Seafood, this can be crab, shrimp, or lobster
  • 8 to 10 pieces Asparagus
  • 4 each bundles of Mixed Field Green Lettuces
  • 1 cup Mustard Vinaigrette*
  • 2 Tablespoons Good Olive Oil

1) Arrange your seafood choice in a circle on the plate, if using crab, shape into a small patty.

2) Trim asparagus of tough ends, about half way up the stalk. Mist with oil and place on a grill or in a medium sauté pan over medium high heat and cook for about two minutes. Remove and slice in half lengthwise. Then cut into one-inch pieces. Set aside.

3) Toss the field greens together with the oil and place in a bundle on top of the seafood. Place the asparagus in the greens at different angles.

4) Drizzle the mustard vinaigrette around the plate.

Servings:
4

Mustard Vinaigrette

  • 3 Tablespoons White Wine Vinegar
  • 2 Tablespoons Dijon Mustard
  • 3/4 cup Canola Oil
  • Salt and White Pepper

1) Add the vinegar and mustard together in a medium mixing bowl. Whisk to incorporate. Slowly add the canola oil into the mustard and let it emulsify. Finish with salt and white pepper. If dressing becomes too thick, adjust with a small amount of water.

Servings:
4
Oven Roasted Beef Tenderloin

Oven Roasted Beef Tenderloin

  • 1 1/2 lbs Tenderloin- Center Cut
  • 4 Tablespoons - Caribbean Spices*
  • 1 batch Sweet Potato Hash*
  • 2 cups Beef Jus*
  • 3 Tablespoons Mustard Aioli
  • 2 Tablespoons Canola Oil

1) Make one batch Caribbean Spices.

2) Make one batch Sweet Potato Hash.

3) Make one batch Mustard Aioli and Beef Jus.

4) Rub the tenderloin with the Caribbean Spices, making sure the meat is coated well but evenly. Let meat sit for one hour before cooking.

5) In a medium sauté pan (if using sauté pan, add oil and let heat. Do not use the oil if using a grill pan or barbecue) or grill pan, over medium heat, sear the tenderloin until brown on all sides. Place meat in 350°F oven for about 20 minutes. Beef temperature for medium rare should be 125°F. Pull from oven and set aside in a warm place to rest.

Servings:
4

Sweet Potato Hash

  • 2 large Sweet Potatoes - small diced
  • 1 large Russet Potato - small diced
  • 2 Tablespoons Red Onion - small diced
  • 2 Tablespoons Chopped parsley and fresh thyme
  • 3 Tablespoons Canola Oil
  • Salt and Pepper to taste

In a medium skillet over medium heat, add the canola oil and let warm. Add onions and cook until just caramelized, then add the potatoes and let cook until just soft. The potatoes should retain their shape, but be cooked through. Add the chopped herbs, salt, and pepper. This can be done the day before, and reheated if necessary otherwise set aside and keep warm until ready to serve.

Caribbean Seasoning

  • 1/2 cup Yellow onion - small diced
  • 6 each Garlic Cloves - sliced
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Paprika
  • 2 Tablespoons Black Pepper
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Allspice
  • 1 teaspoon Dried Ginger
  • 1 teaspoon Cayenne

Purée the onion, garlic and olive oil together until they form a paste, then add the remaining ingredients.

Mustard Aioli

  • 3 each egg yolks
  • 1 cup Canola Oil
  • 1 Tablespoon Dijon Mustard
  • Pinch - Cracked Black Pepper

Slowly whisk oil into the egg yolks so it emulsifies. If mixture gets too thick, add a tiny bit of water. Finish with mustard and pepper.

Servings:
1

Beef Jus

  • 2 cans beef broth (Low Sodium or no salt)
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons cold water

Bring broth to a boil in a saucepan, mix the cornstarch together with cold water and add to broth. Let broth come back to a boil and cook for two to three minutes. Set aside.

Orange Chiffon Cake

Orange Chiffon Cake

  • 5 tablespoons cake flour
  • 4 tablespoons sugar
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 each whole egg
  • 3 tablespoons orange juice
  • 1 each orange zest
  • 1/4 teaspoon vanilla
  • 1 each egg white
  • 1 tablespoon sugar

Mix all ingredients excluding the 1 egg white and 1 tablespoon of sugar in kitchen aid mixer using the paddle attachment mix until batter consistency.

Whip egg white and sugar until stiff.

Fold whipped egg white into the batter.

Scoop finished batter into pre sprayed muffin pans and bake in 325-degree oven until golden brown.

Let cool for 10 minutes before removing from pan.

Cut in half horizontally and spoon a dollop of yogurt Devonshire in the middle, replace top.

Serve with, mango sauce and mango sorbet.

Servings:
12

Yogurt Devonshire

  • 2 cups non-fat plain yogurt
  • 1 cup powder sugar
  • 1 teaspoon lemon juice

Mix all ingredients and let hang in cheesecloth for 12 hours refrigerated.

Source: Provided to SecretRecipes.com by Fuego at La Posada.

Chef Mary Nearn

About Fuego at La Posada

If you are looking for 'Top of the Mountain,' world class dining in Santa Fe, this is it... an elegant, romantic setting in one of the most historic locations in Santa Fe, Fuego at La Posada. Executive Chef Mary Nearn and her sophisticated, near-ballet-level wait staff and attendees provide some of the best service in this unique and most creative mountain community. Surrounded by exceptional art by local and Western Regional artists in a beautifully appointed, high-ceilinged room, be prepared to be pampered, well fed and fully sated in this AAA Four Diamond Award-winning dining establishment.

Fuego

Chef Nearn has honed her skills in the kitchens of luxury resorts and fine dining establishments at the acclaimed Equinox Resort in Manchester Village, VT and The Boulders Resort in Scottsdale, AZ and the Grand Hyatt Wailea in Hawaii. Brought up in the Pacific Northwest where fresh fish and abundant produce contributed to her culinary philosophy - "Keep it fresh and simple and let the flavors speak for themselves." She is known for utilizing local ingredients in a creative manner, and prides herself on being a hands-on leader in the kitchen. Which is why she has been invited three times to cook at the prestigious James Beard House in New York City.

Dining at Fuego in the heart of this extraordinary city nestled at the foot of the Sangre de Cristo Mountains is of the highest order... exceptional food, great atmosphere and impeccable service.

A Note From The Editor@SecretRecipes.com

La Posada logo

I'd like to thank Executive Chef Mary Nearn and the RockResorts for sharing one of their recipes with us, and allowing SecretRecipes.com to use their wonderful photography. You can read more about La Posada de Santa Fe by clicking on any of the images on this web page. Please be sure to bookmark their website if you decide to visit New Mexico, or any of the twelve, truly unique RockResort Hotels & Spas around the country.



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