Dining

Co+op To Host Gourmet Dinner with Beer Pairings

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The beers of Taos Mesa Brewing. Courtesy/LA Co+op Market

CO+OP News:

The Los Alamos Co+op Market, Taos Mesa Brewing and Chef Edwin Theodore will present an omnivore Beer Dinner at 6 p.m. Thursday, May 29. This four course meal features delicious pairings and showcases a new beer by Taos Mesa Brewing. Weather permitting, this white tablecloth dinner will be served al fresco on the Los Alamos Co+op Market’s patio and lawn.

Beer Dinner Menu:

  • First course: Kolsch 45 with Insalata di Barbabietole – Arugula with golden beets, strawberries, ricotta, toasted almonds, and vanilla bean vinaigrette
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Food on the Hill: Quiche with Ham and Mushrooms

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This Week’s Recipe: Quiche with Ham and Mushrooms
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
One preformed pie crust (in the freezer section)
6 eggs, beaten
¼ cup chopped onion
¼ cup heavy cream
4 oz. of Kroger Mexican cheese mix (Monterey jack, Cheddar, Colby, Mozzarella)
8 oz. small cubed ham
12 oz. of fresh mushrooms ( I usually mix different kinds)
Cracked fresh pepper to taste
4 pats of butter.
 
Directions:
 
Preheat oven to 400 degrees. Take the pie crust out of the freezer and set aside.
In a large fry pan melt two of the pats of butter and fry on medium
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Food on the Hill: Apricot Ice Cream

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This week’s recipe: Apricot Ice Cream
 
Photo by Sue York/ladailypost.com

Ingredients:

1 ½ cups sugar
4 cups apricots, peeled and pitted
1 2/3 cups whole milk
2/3 heavy cream
1 tablespoons lemon juice
4 egg yolks

Equipment:

Food processor or blender
Ice cream maker (Freeze the center core of the Ice Cream maker over night to prep it for making the ice cream.)

 Directions:

In a large heavy sauce pan, mix together the milk, cream, and sugar. Heat the mixture on low to medium low heat for 4 to 5 minutes, stirring constantly. The mixture must be warm, but not scalded. All of the sugar must
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Letter to the Editor: Manhattan Project Bar & Grill Temporarily Loses Liquor License

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By VICTOR MEDINA
Owner, Manhattan Project Bar & Grill

Due to unforeseen circumstances, we lost our liquor license. The license was to be active until the transfer to Bandelier Grill was approved by Alcohol & Gaming, which is another 30 to 60 days.

A few days ago we received notification that the license was prematurely terminated.

In anticipation of losing the license in June, we applied for a restaurant license (Beer & Wine) last month TO USE until our new liquor license comes through. For the last two months we have been in negotiations to lease a new license.

Currently the lease has

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Food on the Hill: Pork and Fried Noodles

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This Week’s Recipe: Pork and Fried Noodles
 
 
Ingredients:
 
12 oz. wide egg noodles, cooked and drained
2 lbs. of country pork ribs, cut into about 2 inch pieces (take the large amounts of fat off)
½ cup butter
½ cup olive oil
One onion sliced thin in quarters
¼ cup butter
Spices:
  • Granulated garlic powder
  • Onion powder
  • Cajun spices (no salt)
  • Blackened spice
  • Paprika
 
Directions:
 
In a small bowl mix together the spices. Coat each side of the pork with the seasonings and set aside.
 
Photo by Sue York/ladailypost.com
 
 In a non-stick fry pan,
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World’s Best Crème Brulée Might Just Be Found at Blue Window Bistro in Los Alamos

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International travelers visiting Los Alamos from California Wednesday dined at Blue Window Bistro, 813 Central Ave., and described the Crème Brulée they ate for dessert as ‘without question the best in the world.’ The secret may be the fact that Blue Window Bistro infuses fresh rosemary into its classic Crème Brulée. Photo by Carol A. Clark/ladailypost.com  Read More