Dining

Freshness Rules Los Alamos Farmer’s Market

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Today’s Farmer’s Market in downtown Los Alamos featured ‘Z – Best Scones’ along with hundreds of other fresh items. Photo by Leland Lehman/ladailypost.com

Shoppers lined up for fresh veggies at today’s Farmer’s Market. Photo by Leland Lehman/ladailypost.com

Photo by Leland Lehman/ladailypost.com

Photo by Leland Lehman/ladailypost.com Read More

Pajarito Brewpub Is Cooking Up Something New!

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Executive Chef David Tripp and Pastry Chef Laura Hamilton with their latest creations now on the menu at Pajarito Brewpub and Grill, 614 Trinity Dr. Photo by Carol A. Clark/ladailypost.com

Sous Chef Ayan Diop, left, with Patrick Mockler-Wood and his mom Catherine Mockler who together with Dorota and Pawel Listwan own Pajarito Brewpub and Grill. Photo by Carol A. Clark/ladailypost.com

 

By CAROL A. CLARK
Los Alamos Daily Post

The day the Pajarito Brewpub & Grill opened its doors to the public Nov. 2, 2012 – the excitement was palpable – and it hasn’t let up.

Co-owners Patrick Mockler-Wood, Read More

Food on the Hill: Cajun Creamed Shrimp

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This week’s Recipe:
Cajun Creamed Shrimp
 
Photo by Sue York/ladailypost.com

Put this over hot rice

Ingredients:
  • 1 cup chopped onions
  • 1 cup chopped (sm) celery
  • 3/4 stick butter
  • 1 pound peeled and deveined shrimp
  • 1 1/2 tablespoons tomato paste
  • 2 cloves of garlic, pressed
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 2 teaspoons salt free Cajun seasoning
  • 2 teaspoon Cajun power garlic sauce ****(I get mine on the Internet. I use it for this dish and meatloaf, hamburgers. If you don’t get this, use 2 teaspoons of vinegar and one more cloves of garlic and 1 extra teaspoon salt
Read More

Food on the Hill: Panini with Prosciutto, Peaches and Provolone

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This week’s Recipe:
Panini with Prosciutto, Peaches and Provolone
 
Photo by Sue York/ladailypost.com
 
This recipe makes one sandwich. It is wonderful with the sweet of the peaches and the salty of the prosciutto and the gooey of the melted cheese.
 
Ingredients:
Ciabatta bun or Telera sandwich buns
Butter
2 slices of provolone cheese
1 ripe peach, peeled and sliced
3 slices of prosciutto
PAM spray
 

Photo by Sue York/ladailypost.com

Directions:

You can get the cheese and the meat at the deli counter, that way you can get as much or as little as you need. Cut and butter Read More

Food on the Hill: Baked Fish Fillet

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This week’s Recipe:
Baked Fish Fillet
 
Photo by Sue York/ladailypost.com
 
Ingredients:
This can be any kind of fish. I used salmon in this set of pictures, but I prefer a rainbow trout, cod, or halibut.
Enough fish fillet to feed 4 people
Olive Oil
Lemon slices (about 2 lemons)
¼ cup green olives, halved
¼ cup black olives, halved
1/8 cup onion slices
1/8 cup tomato pieces
½ cup marinated artichoke hearts (cut in half lengthwise) plus liquid
    ***(you can buy these off the olive bar @ Smiths) or you can just buy the jar.
Salt and cracked pepper
Red pepper
Salt free
Read More

Savor the Flavor Debuts June 2

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Staff Report:

SANTA FE—Delicious New Mexico, a statewide non-profit dedicated to creating a strong and sustainable food economy through the growth of food businesses, has joined with the Museum of International Folk Art to celebrate New Mexican flavor.

The two will combine efforts Sunday, June 2 on Museum Hill, with Savor the Flavor, an event featuring New Mexico businesses, demonstrations, books, and, of course, food. From their booths in the museum’s atrium, locally owned New Mexico food businesses will have food for sample and sale.

While the New World Cuisine: The Histories of Chocolate, Read More

Food on the Hill: Paradise Pancakes

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This week’s Recipe:
Paradise Pancakes
 
Photo by Sue York/ladailypost.com

Ingredients:

2 tablespoons, plus 1 teaspoon shortening (Crisco)
1 egg
2 tablespoons sugar
2 ½ cups flour
1 tablespoon, plus one teaspoon baking powder
1 teaspoon salt
enough milk (around 2 cups)
1 can pineapple rings (drained)
2 bananas
¾ cup of coconut

Full batch makes about 10-11

Directions:
 
Photo by Sue York/ladailypost.com
 
If you have a chance to dry the pineapple overnight in the fridge, it would be best. If not, just pat them as dry as you can with paper towels.
 
Photo by Sue York/ladailypost.com
Read More

MainStreet Shopping Survey Ends Friday

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LA MAINSTREET News:

­Los Alamos MainStreet is conducting an online shopping and dining survey to collect information to help local merchants and dining establishments to better understand the preferences, wants and needs of local shoppers.

There’s still time for all local residents to help the effort by taking the survey at www.lamainstreet.com/survey. The survey, which ends Friday, May 3, takes approximately 15 minutes to complete and survey responses are anonymous. There is an opportunity for those who complete the survey to enter a drawing for $100 in Chamber Checks in appreciation Read More

LAHS Hilltalkers Hot Waffle Breakfast May 11

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LAHS News:

The LAHS Hilltalkers would like to invite the public to their all-you-can-eat Waffle Breakfast 7:30-10 a.m., Saturday May 11 at Pajarito Mason Lodge, 15th Street and Canyon Road in Los Alamos. 

The breakfast features scrambled eggs, bacon, sausage, grits and waffles with whipped cream, blueberry and cherry toppings. Coffee, tea and juice will be served.

Tickets are $6 each and can be purchased at the door. Children under 6 eat free.

This community event raises funds for Los Alamos High School and Los Alamos Middle School Speech and Debate Teams to attend tournaments and compete Read More