Dining

Food on the Hill: Fall Off The Bone Baby Back Ribs

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This Week’s Recipe:
 
Fall Off The Bone Baby Back Ribs
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
1 large pot for boiling
10-12 cups of strong brew coffee
50 percent water 50 percent milk mixture
racks of baby back ribs
Grill and smoking chips
Olive oil
 
Spices: granulated garlic, onion powder, cayenne pepper, McCormick’s Grill Mates (both olasses bacon and mesquite.) You can use other spices if you want.
Barbeque sauce (I use K.C. Masterpiece Original.)  
 

Directions:

Prep the ribs by cutting off all the fat that you can, without Read More

Food on the Hill: Cuban Sandwiches

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This Week’s Recipe:

Cuban Sandwiches

Photo by Sue York/ladailypost.com
 

Ingredients:

4 Ciabatta buns, sliced horizontally
8 slices of baby Swiss cheese
Long sliced refrigerated dill pickles
½ pound sliced ham
1 pound of roast pork, shredded (I get mine in the prepared dinner section of the meat department – Get the no sauce flavor. Don’t use the moisture in the pack, dry off the meat)
Mayonnaise
Country mustard

Directions:

Mix together the mustard and mayo in 50/50 portions. You can get the cheese and the ham at the deli counter, that way you can get as much or as little Read More

Well Wishers Flood De Colores on Final Night

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De Colores owner Joan Duran, center, with her daughter Debbie, left, and longtime manager Sue Dummer pause for a photo a few minutes before closing the restaurant for good Wednesday night after 35.5 years in business. Photo by Carol A. Clark/ladailypost.com

De Colores chef Tim Duran, right, with his son Cody who is the third generation to work at the restaurant. Photo by Carol A. Clark/ladailypost.com

The restaurant filled to capacity with well wishers Wednesday evening. Photo by Carol A. Clark/ladailypost.com

 

By CAROL A. CLARK
Los Alamos Daily Post
 
Joan Duran announced
Read More

Food on the Hill: Chocolate Raspberry French Toast

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The Week’s Recipe:
 
Chocolate Raspberry French Toast
 
Photo by Sue York/ladailypost.com

Ingredients:

 
Hawaiian Sweet bread cut into ½ inch slices
Nutella Hazelnut spread
Raspberry preserves
Eggs
Cream, small amount
A good bread knife
 
Directions:

I like to use the Hawaiian sweet bread in the round loaf for this. I was unable to find the bread shape that I wanted, so I used the Sweet Rolls instead. Just don’t break them apart. If you only can find the rolls, carefully slice off a VERY thin layer of the crust off the bottom and just the very top of the rolls. Slice Read More

Los Alamos Farmers Market 7 a.m.-12:30 p.m. Thursday

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Courtesy/LAFM

LAFM News:

This week’s Los Alamos Farmers Market is set for 7 a.m.to 12:30 p.m., Thursday at the Mesa Public Library parking.

What’s at the market this week:

Roasted Green Chiles, grapes, tomatoes, shishito peppers, lettuce, arugula, onions, garlic, squash, diakon, garlic scapes, cabbage, squash blossoms, cucumbers, orka, egg plant, green chile, chile powder, corn decorations, beets, radishes, carrots, green beans, broccoli, Kolrobi, parsley, basil, dill, fennel, chives, honey, potatoes, chard, celery, pinto beans, cow cheese, milk, butter, goat cheese spreads, Read More

FUZE.SW 2013 Explores Food of the New World

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Foods of the New World on display in’New World Cuisine: The Histories of Chocolate, Mate y Más.’ Courtesy photo

MIFA News:

SANTA FE—An exploration of the dawn of world cuisine as we know—and consume it— today, opened last year at the Museum of International Folk Art with “New World Cuisine: The Histories of Chocolate, Mate y Más,” on view through Jan. 5, 2014.

Digging deeper into the topics covered in New World Cuisine will be FUZE.SW 2013. Santa Fe’s first-ever food conference of its kind takes place at the Museum of International Folk Art the weekend of Nov. 8-10.

James Beard Award-winning Read More

Column: Foods’ Future

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Courtesy/NISTMEB

 

Foods’ Future
By Tab Wilkins
NIST/MEB

What do a McDonalds French fry supplier (J.R. Simplot Company), Starbucks Coffee, and Béquet Caramels have in common?

Two things it turns out. First, they’re part of the food processing industry: the country’s second largest manufacturing sector by employment, fourth largest manufacturing sector by establishments, and an industry group that accounts for more than 10 percent of all manufacturing shipments. Everyone has to eat!

Let’s take a closer look at this strong manufacturing sector. Considering where the jobs Read More

Community Invited to Kiwanis ‘Autumn in Tuscany’ Wine Dinner Sept. 21

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KIWANIS News:

The Kiwanis Club of Los Alamos is hosting its second annual wine dinner fundraiser.

The event will start with cocktails at 5:30 p.m. and dinner at 6:30 p.m. Saturday, Sept. 21 at the Dixie Girl Restaurant, 1789 Central Ave.

“Autumn in Tuscany” is the theme for the wine dinner. Included in the elegant event is a five-course gourmet meal featuring paired wines uniquely matched to each course. A knowledgeable Sommelier will be on hand to describe each pairing.

Reservations are required as space is limited. The cost is $100 per person. To reserve seats for this “not Read More

De Colores Restaurant to Close Next Week as Owner Retires

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De Colores owner Joan Duran, foreground, with longtime manager Sue Dummer say they will treasure the memories of 35.5 years working together at the restaurant. Photo by Carol A. Clark/ladailypost.com

 

By CAROL A. CLARK
Los Alamos Daily Post
 
The longest running restaurant in Los Alamos, De Colores, is closing its doors.
 
Owner Joan Duran contacted the Los Alamos Daily Post late Monday to announce her retirement and the closing of her restaurant set for Wednesday, Aug. 28. Her lease at 2470 East Road was up in May and Duran said she was thinking about retiring then but the landlord
Read More