Introducing




Jeff Drew
Executive Chef
Coyote Café

our featured Chef for March 2000

Jeff Drew is the executive chef at The Coyote Cafe in Santa Fe, New Mexico.

Jeff entered the culinary field at the early age of thirteen as a caterer and was encouraged by his chef to later attend The Culinary Institute of America to broaden his skills. As part of his education, he completed an externship at Harrah's, a five star - five diamond resort in Lake Tahoe, Nevada.

After graduating from the CIA, Jeff joined Chef Jimmy Schmidt as part of the opening team to the nationally acclaimed Rattlesnake Club in Michigan. He worked for Chef Schmidt for six years in the capacity of Chef de Cuisine. During this time, he assisted in opening and operating four restaurants, with the last one being a southwestern concept. It is here that Jeff discovered his love for the flavors of the Southwest.

Jeff was recruited by The Coyote Cafe to be the Chef de Cuisine in Santa Fe. He has been a leader of Coyote's kitchen for over four years. He has also been responsible for food product design, development and testing for the Coyote Cocina line of premier Southwestern food products.

Jeff was one of only eight professional chefs from across the country recently awarded a scholarship from Beringer Vineyards of Napa Valley to the prestigious School for American Chefs, directed by Madeleine Kamman.

Jeff has taught cooking classes as well as been a gust chef in several parts of the country, including The Masters of Food & Wine and The James Beard House. He has also been featured in various television spots, including a southwestern special on CNN. His credits have been acknowledged in national publications, such as Esquire magazine, Nations Restaurant News, Food Arts, The Christian Science Monitor, The Albuquerque Journal, The Detroit Free Press and Restaurant & Institutions Magazine.

Tortilla Soup

Ingredients: Serves 4-6

4 lb. center cut boneless pork loin
2 cups whole milk
1/4 lb. unsalted butter
1/2-3/4 cup fine yellow cornmeal
2 tsp. salt
2 cups roasted green chile, peeled, seeded and diced (available at your grocery, freezer section)
1 ounce vegetable oil
1 each yellow onion, peel and julienne
2 cloves garlic, peeled and minced
1 cup chicken stock
1 tsp ground cumin
1/2 tsp oregano
1/2 bunch cilantro, rough chopped
1/2 tbsp cornstarch
1 tbsp cold water
salt and white pepper to taste

To sear the pork loin, place a large roasting pan over medium heat with enough vegetable oil to barely cover the pans surface. Liberally, seasons the whole pork loin with salt, pepper and coriander. Carefully place the whole loin in the hot pan and sear for 3 minutes on all sides or until an even brown crust forms around the pork.

Place the seared pork into a 375 oven for 20 minutes or until an internal temperature of 140 degrees. Remove the pork from the oven and allow to rest in a warm area.

To make green chile sauce, heat the oil in a medium saucepot and add the onions. Cook until lightly browned. Then add the garlic, cumin, oregano and cook for 3 more minutes. Add the green chile and stock. Simmer for 20 minutes. Dissolve the cornstarch in the cold water and whisk into the sauce. Simmer for 10 minutes, remove from heat, adjust seasoning with salt and pepper, and add the cilantro.

To make the polenta, place the milk, butter and salt in a small saucepot. Bring to a boil and slowly whisk in 1/2 cup of cornmeal. Using a wooden spoon, occasionally stir the polenta over low heat or until thickened. To make thicker, stir in the remaining cormeal and cook for an additional 10 minutes.

To serve, portion the polenta evenly among the plates. Slice the pork loin into 1/2 inch medallions and place on top of the plated polenta. Generously spoon the green chile sauce over and around the pork.

Note: As an option, you may grate Mexican queso fresco or farmers cheese over the plate.

Jeff Drew