Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road.
Welcome to Loretto's Santa Fe Blog
Welcome to our Santa Fe Blog. We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories. In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.
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Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria. THIS MONTH'S featured Ingredient is ROOT VEGETABLE!
Grilled Texas Quail with Red Chili Yam Puree Recipe
Serves 6 as a dinner entrée
6 semi-boneless Texas quail (available at gourmet retailers)
1 tbs green onion, chopped fine
ancho coffee rub (recipe below)
red-chili yam puree (recipe below)
Ancho Coffee Rub
1 ¼ c ancho chili powder
1 ¼ c fine ground espresso coffee
½ c brown sugar
½ c dry mustard
¼ c ground coriander
¼ c salt
¼ c freshly ground pepper
Mix ingredients in large bowl, set aside.
Red Chili Yam Puree
3 yams or sweet potatoes, peeled and diced
3 tbs red chili paste (available at most grocery stores)
salt to taste
Place yams in large pot of salted water, cover. Cook until tender, strain, and reserve liquid. In small batches puree the yams in blender. (If consistency is too thick use the liquid to smooth.) Stir in red chili paste and warm puree over medium heat in small pot.
With a sharp knife split the quails down the middle where the backbone would have been. Toss the quail halves in ancho coffee rub and thread quail on skewers to grill. Heat grill to med-high heat and cook for 3-4 minutes, each side.
On large platter, spoon the yam puree across the plate, then top with quail skewers and garnish with chopped green onion.
Posted by Brett Sparman, Executive Chef