Had dinner in Santa Fe at the Pink recently (406 Old Santa Fe Trail, www.thepinkadobe.com) . It was, as always, amazing – the atmosphere, the service, and of course, the food. We save it for a special treat – it’s a little pricey, but when the meal is over, you always feel like it’s been money well spent. The experience is as much a part of the visit as the food is. Rosalea Murphy opened the Pink Adobe in 1944 in the Barrio de Analco, across the street from the San Miguel mission, which is the oldest church in the U.S. Murphy says that Santa Fe was a lazy, sleepy town then; she bought wood from old men who wandered the streets leading their supply-laden burros through town. The building is over three hundred years old with 36 inch thick adobe walls, “with small windows originally placed high to protect against arrows.”
But the food. That crazy good food. And the dessert. I once had a birthday dinner at the Pink with eight other couples and my best pal Yvette called ahead, asking them to serve one of every dessert on the menu. It was beyond fabulous -sharing the plates of the Pink’s famous French Apple Pie, creme brulee, chocolate mousse, margarita pie. That birthday dinner will go down in history as one of my lifetime favorites.
By the way, I have the recipes for all those dessert recipes. Rosalea Murphy of the Pink Adobe has now published at least two cookbooks. I received my first back in 1988 and it still finds its way into my kitchen every couple of weeks (see my previous post on The Pink’s gypsy stew, which, by the way, is the perfect dish for this time of year).
On my last visit to the Pink with Sabrina and Bruce and Cory, I had, once again, the Steak Dunigan. On occasion I’ll change my entree choices, but not very often. It’s impossible to beat the perfectly cooked Steak Dunigan covered with mushrooms and green chile sauce. So, on this first day of fall (my favorite season), I’m suggesting that you celebrate the new season with Steak Dunigan. If you can’t get to Santa Fe and the Pink, here’s the recipe:
Steak Dunigan with Green Chile Sauce (named for a patron, Pat Dunigan, who always insisted on adding green chiles to his steak.)
Green chile sauce: 1 medium onion, chopped fine; 2 t. olive oil; 2 4-oz cans green chiles, drained and chopped (come on – use fresh chiles – about 1/2 cup); 1/4 t. dried oregano; 1/4 t. minced fresh cilantro; 1/4 t. salt; 1 t. Tabasco sauce or chopped jalepeno
Steak: 4 large mushrooms, sliced thin; 4 T. butter; Hickory-smoked salt, to taste; 2 14 to 15 oz top-grade NY cut sirloin steaks
Prepare Green Chile Sauce. Saute onion in olive oil. Add remaining sauce ingredients and cook 5 minutes. Keep warm in very low-temp oven.
Saute mushrooms in butter until soft, approx 5 minutes. Remove from pan and also keep warm in oven. Shake hickory salt on both sides of steak. Broil or grill to desired doneness, turning once.
Transfer steaks to platter. Divide mushrooms over top of steaks. Cover each with green chile sauce.