Martin Rios

Martin Rios is one of Santa Fe's finest chefs;  as a matter of fact,he may be one of the best chefs in the country. In spite of his loss to Bobby Flay on the Iron Chef, he is  always a winner to his many fans here in New Mexico. I first encountered his excellent food when he was the executive chef at The Old House in The El Dorado Hotel. When he went to the Inn of the Anaszi, we followed him there. We continued to stalk him when he was the chef at Geronimo's and now we can hardly wait until he opens his own restaurant, Restaurant Martin, later this month. We have made a reservation to celebrate Kay's birthday at the new digs. All of us, especially Martin, hope that he is open by then. 

Recently, Martin taught a class at Las Cosas Kitchen Shop and I was thrilled when there was space left so that I could attend.  Planing and executing a menu is so clearly a joy for him that you can't help sharing in his pleasure. And the food! Sublime is not too strong a word. 

We've all heard of chefs who are divas, but Martin Rios is one of the loveliest people you could ever hope to meet. His is a kind and generous spirit. Even when he is correcting your technique, you feel good. One of my measures of good people is that other people are made larger in their presence; Martin is such a person.

Martin working on a pastry crust.

Anne, John Vollertsen, Director of Las Cosas Cooking School and Martin Rios

One of the recipes we worked on was a Cucumber-Almond Gazpacho with Prawn Salad and Parmesan Crisp. This is a delicious recipe and one that you can easily add to your summer repertoire.

CUCUMBER-ALMOND GAZPACHO WITH PRAWN SALAD AND PARMESAN CRISP

(serves 4)

Cucumber-Almond Gazpacho

1. 1 shallot, chopped
   
2. 1 rib leek, chopped
   
3. 1 clove garlic, roasted
   
4. 1 rib celery, chopped
   
5. 1/2 cup green almonds (whole), can use blanched instead
   
6. 1 lime, juice only
   
7. 2 cups vegetable stock
   
8. 4 ounces white bread (no crust)
   
9. 2 English cucumbers, peeled and chopped
   
10. 1 cup green grapes
    
11. 2 tablespoons olive oil
    
12. Salt and pepper
    

In a medium size saute pan with a little oil, saute the first five ingredients until soft. Do not brown. Transfer the mixture into a bowl and chill. When ready, add the remaining ingredients to the now chilled mixture and place in a large blender. Puree by adding the olive oil slowly. Season with salt and pepper. Pass through a fine sieve.

Prawn Salad

1. 10 ounces prawns, cooked and medium dice
   
2. 2 tablespoons Mayonnaise
   
3. 1/2 Lemon, zest only
   
4. Chives, chopped
   
5. Tarragon (chopped)
   
6. 1/2 cup Jicama, small dice
   

Combine all of the ingredients together in a bowl and chill.

Parmesan Crisp

1/2 cup Parmesan cheese, grated

Spread the cheese on a cookie sheet and bake at 400 degrees for about 3 minutes or until golden brown