• 6 ñora (or 3 ancho) chilies
  • 1/2 cup small pieces day old crusty bread
  • 1 cup marcona almonds
  • 1/2 cup piquillo peppers
  • 2 cloves garlic
  • 2 teas smoked Spanish paprika
  • 1/2 teas cayenne
  • 1/2 cup fruity olive oil
  • 2 teas sherry vinegar
  • 1 tbl lemon juice

Stem and seed the ñora chilies. Put the chilies in a small sauce pan and add just enough water to cover. Simmer for 15 minutes or until chilies are quite soft . Remove chilies from water and add the bread pieces to absorb the water.

Process the almonds until ground to a coarse meal. Remove from the food processor and reserve.

Combine the chilies, bread, piquillo peppers, garlic, paprika, cayenne, vinegar, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil until combined. Add the almonds and pulse until evenly distributed.



Pan-Seared Filet Mignon



  • 4 8oz Filet Mignon
  • Extra virgin olive oil
  • Kosher salt & Pepper


For the Filet Mignon, Preheat oven to 425 degrees. Allow steaks to come to room temperature and season both sides with salt and pepper.

Bring a heavy bottom sauté pan to medium–high heat and add enough olive oil to coat the bottom of the pan. When oil is hot, add filets and sear for 3-4 minutes on one side until a nice crust is formed. Turn-over the steaks then place pan into the oven. About 10 minutes for medium-rare, 128 degrees internal temperature. Remove from oven and allow to rest 5 minutes.


Pair this dish with Mary’s Sauvignon Blanc


Mango, Brie, and Pepper Jack Quesadilla


  • 6–8” flour tortillas
  • 8oz pepper jack cheese, grated
  • 4oz brie, sliced 1/4” thick
  • 1 ripe mango, 1/4” diced
  • 2 scallions, sliced thinly
  • 1/4 cup cilantro leaves
  • 2 T vegetable oil

Place 3 tortillas on cutting board. Sprinkle 1/2 of the pepper jack evenly across the three tortillas. Add the cilantro, scallions, brie, and mango to each tortilla, spreading evenly across all three. Then top each tortilla with the remaining pepper jack. Top with remaining tortillas.

Heat lightly oiled non-stick pan (or grill pan) to medium-high. Cook until golden brown and cheese has melted, about 2 minutes per side.

Transfer with spatula to cutting board and cut into four equal pieces. Serve immediately.



Summer Corn Bisque


Yield: 48oz.


  • 2 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 leek bottom (white portion chopped)
  • 3 cloves garlic, smashed
  • 4 cup fresh sweet yellow corn, about 10 ears (cobs reversed for stock)
  • 1/2 crème fraiche
  • Lemon-infused olive oil or extra virgin olive oil
  • Sea salt

For the corn stock

  • 8 cups water
  • 10 cobs
  • 2 sprig thyme
  • 1 leek top (green portion chopped)
  • 1 spring flat leaf parsley


For the corn stock, put corn cobs, parsley, thyme, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 hour. Strain, discard solids, and refrigerate or freeze until ready to use.

For the bisque, in a large sauce pan over low heat, warm 2 tablespoons of olive oil. Add the leeks and sauté until soft (careful not to brown). Add the garlic and sauté until fragrant, about 2 minutes. Add the corn and 2 teaspoons salt. Cook for about 5 minutes, stirring occasionally. Add 7 cups of the corn stock and bring to simmer for about 20 minutes.

Remove from heat and purée in batches in a blender or food processor. Use the remaining stock to adjust consistency of soup if needed. Season with salt to taste. Pass through a fine mesh sieve and discard solids.

Gently rewarm bisque, portion into bowls, garnish with drizzle of lemon, dollop of crème fraiche and sea salt.