Dining

Food on the Hill: Wilted Spinach Dressing

July 2, 2013 by Submitted by Carol A. Clark

This Week’s Recipte:

Wilted Spinach Dressing

Photo by Sue York/ladailypost.com

Ingredients:

4 strips of bacon, diced

2 eggs

1/2 cup sugar

1/4 cup vinegar

1/2 cup water

Dijon country mustard to taste

Directions:

Photo by Sue York/ladailypost.com

Fry bacon until crisp. Remove and cool on paper towels. Remove one-half of the bacon grease and discard, Save the fond (bit in the bottom of the pan). Whisk in all other ingredients off the heat until mixed well.Heat until thickened.

Note: Serve hot dressing on a spinach salad with mushrooms, sliced eggs, and crumbled bacon.

Firefighters v. Cops in Thrill of the Grill Chicken Challenge July 4!

June 30, 2013 by Submitted by Carol A. Clark

Tod Tijerina Trio at Pajarito Brewpub Saturday

June 27, 2013 by Submitted by Carol A. Clark

The Todd Tijerina Trio. Courtesy photo

Staff Report

At 8 p.m. Saturday, June 29, The Todd Tijerina Trio will showcase a command of its fierce, truly unique brand of dance-R&B and blues at Pajarito Brew Pub, 614 Trinity Dr. in Los Alamos. Tickets are $5 at the door.

The Albuquerque-based group expands promotion efforts for its newest album, Meant To Be, which received four New Mexico Music Award nominations, winning Blues Song of the Year for Tijerina’s song “Nothin’ Like the Blues.”

“Tijerina’s technical prowess is glazed with a finesse that can mesmerize an audience into a state of Read More

Food on the Hill: Jalapeno Poppers With Sausage and Smoked Cheese

June 25, 2013 by Submitted by Carol A. Clark

This week’s Recipe:

Jalapeno Poppers With Sausage and Smoked Cheese

Photo by Sue York/ladailypost.com

Ingredients:

15 jalapeno peppers, all about the same size

15 cocktail smokies sausage

1 cup of smoked gouda cheese, grated

1 cup of smoked cheddar, grated

8 oz cream cheese, softened

cayenne pepper to taste

Sriracha pepper sauce to taste (rooster sauce)

1 pound of bacon

Toothpicks

Aluminum foil

Photo by Sue York/ladailypost.com

Split the peppers lengthwise and clean the ribs and seeds out of the peppers. I find the easiest way to clean them

The Craig Martin Experience … Tight, Tight, Tight!

June 23, 2013 by Submitted by Carol A. Clark

The Craig Martin Experience first surfaced on the Los Alamos music scene some 18 months ago and has developed into the tightest jazz band around. The group’s soulfully jazzed up rendition of ‘Summertime’ was a particular favorite of the Saturday night crowd that filled the Blue Window Bistro, 813 Central Ave. This is the fourth time The Craig Martin Experience has played the Blue Window Bistro, which offers a full dinner and drink menu during the concerts. Photo by Carol A. Clark/ladailypost.com

Los Alamos musician Craig Martin and his Craig Martin Read More

Rumelia Packs the Pyramid Saturday Night

June 18, 2013 by Submitted by Carol A. Clark

Diners packed the Pyramid Restaurant in Mari Mac Saturday night to hear Rumelia and watch local folk dancers perform in the aisles. Photo by Carol A. Clark/ladailypost.com Read More

Food on the Hill: Crème Brulee Pie

June 18, 2013 by Submitted by Carol A. Clark

This week’s Recipe:

Crème Brulee Pie

Photo by Sue York/ladailypost.com

It took me three tries to get this pie to turn out. Sometimes everyone has trouble in the kitchen. The first try never congealed. It was a wet mess! The second filling was boiled too long and went into the hard cracked stage of sugar, and had a deep burned taste. The third time was the charm. You must watch the sugar boiling. You have about 15 seconds of a window that it needs to come off the stove top before you have over-cooked it.

I start with a freezer pie crust. Thaw it for about 10 minutes and press the areas together Read More

BBQ, Chili, Swinging Country Music June 22

June 17, 2013 by Submitted by Carol A. Clark

Food on the Hill: Very Garlic Pasta

June 11, 2013 by Submitted by Carol A. Clark

This week’s Recipe:

Very Garlic Pasta

Photo by Sue York/ladailypost.com

Ingredients:

5-8 cloves garlic, pressed

3/4 cup olive oil

2 Tablespoons rice vinegar

1 can sliced black olives

2/3 cup red onion, chopped

1/2 cup bacon, cooked and crushed

1 cup celery, chopped6 to 8 oz sharp cheddar cheese(I like Grafton, 2 year aged stock.) You can use the aged Tillamook cheese as a replacement. This must be made with aged cheddar or it will not taste right.

Directions