Welcome! You've Reached Embudo Station

Sunny arrived at the riverside restaurant on a raft. Embudo Station is about 25 miles south of Taos in beautiful northern New Mexico. The restaurant used to be a train station along the old "chile line" that took the fruit to big city markets. Re-live Sunny Conley's Hot Chile "Feeding Frenzy" Across the Southwest!

Embudo salmonRight: Entree: Chile dusted seared salmon over potato pancake served with red pepper coulis, red and green chile rajas and topped with chipotle crema.

Right: Entree: Chile dusted seared salmon over potato pancake served with red pepper coulis, red and green chile rajas and topped with chipotle crema.


Seared Salmon with Chipotle Crema
Chile Dusted Seared Salmon

• 1 tsp red New Mexico Chile Powder
• 1 T canola oil
• 1 6-oz salmon fillet
• Salt and pepper, to taste

1. Heat up sauté pan.
2. Add canola oil.
3. Sprinkle salmon with salt, pepper and chile powder.
4. Lay fillet in pan with the side you want to show when fillet is done.
5. Cook until fork tender and done.

Potato Pancake

• 3 potatoes (Idaho)
• 1 med. yellow onion, finely diced
• 2 large eggs
• 1/4 cup flour
• 1 tsp black pepper
• 2 tsp salt

1. Peel potatoes and shred.
2. Finely dice the onions.
3. In a stainless steel bowl, add potatoes, onions, eggs, flour, salt and pepper. Mix well.
4. On flat grill lightly oil surface, then wipe off.
5. With tongs, grab 3 ounces of potato mixture, set on the flat grill, let brown for about 2 minutes. Turn over pancake for another two minutes.

Red Pepper Coulis

• 5 organic tomatoes, quartered and roasted
• 2 yellow onions
• 1/4 cup minced garlic
• 1 T dry basil
• 1 T dry tarragon
• 1 T salt
• 1 tsp white pepper
• 3 red bell peppers roasted on grill and peeled
• 2 cups vegetable stock (recipe below)
• White wine
• Sugar and lemon, to taste

1. Sauté onions, garlic, dry herbs, salt and pepper. De-glaze with white wine.
2. Add roasted tomatoes, red bell peppers, and vegetable stock. Simmer 15 minutes. Puree.
3. Add sugar and lemon to taste.

Vegetable Stock

• 2 onion (yellow medium)
• 5 carrots
• 3 stalks of celery
• 6 bay leaves
• 1/4 cup dry basil
• 1/4 cup dry sage
• 1/4 cup dry thyme
• 2 gallons water

1. Use medium stockpot.
2. Quarter onions, carrots, and celery.
3. Add dry herbs and water.
4. Bring to boil. Simmer 30 minutes. Strain using a sieve.

Red and Green Bell Pepper Rajas

• 1 red bell, julienne
• 1 green bell, julienne
• 2 cups vegetable stock (recipe above)
• Salt and pepper
• 1/2 tsp minced shallots

1. Bring vegetable stock to a heavy simmer.
2. Add peppers, salt, pepper and shallots.
3. Simmer for one minute.

Chipolte Crema

• 2 cups sour cream
• 3 chipotle (dried jalapeno; may use canned chipotle in adobo sauce)
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp paprika
• Lemon to taste

1. In food processor, process sour cream, chipotles, salt and pepper, and paprika.
2. Add lemon, to taste.

Preparation of Final Plate

1. Put potato pancake on plate.
2. Spread coulis around it.
3. Top pancake with seared salmon.
4. Top with chipotle crema and sprinkle with strips of rajas.

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