Dining

Food on the Hill: Quiche with Ham and Mushrooms

May 20, 2014 by Submitted by Carol A. Clark

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

Free Cones at Daniel’s Cafe Haagen Dazs 4-8 p.m. Today!

May 13, 2014 by Submitted by Carol A. Clark

Stop by Daniel’s Cafe Haagen Dazs, 800 Trinity Dr., Suite A in Los Alamos 4-8 p.m. today to receive a free ice cream cone! Danielscafelosalamos.com Read More

Food on the Hill: Apricot Ice Cream

May 13, 2014 by Submitted by Carol A. Clark

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

Cowboy Chuckwagon Dinner Set For Saturday

May 12, 2014 by Submitted by Carol A. Clark

Letter to the Editor: Manhattan Project Bar & Grill Temporarily Loses Liquor License

May 8, 2014 by Submitted by Carol A. Clark

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

Food on the Hill: Pork and Fried Noodles

May 6, 2014 by Submitted by Carol A. Clark

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,

World’s Best Crème Brulée Might Just Be Found at Blue Window Bistro in Los Alamos

May 2, 2014 by Submitted by Carol A. Clark

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