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Chef Tim Wilkins Inspired by More than the Resident Ghost

By Martha Hollis

Rebecca—actually her ghost—could be one of the most popular resident guests in Chef Tim Wilkins dining room. The grand restaurant in the Lodge at Cloudcroft, celebrating the glorious inn’s hundredth anniversary this year, bears Rebecca’s name, her portrait and a delicious unsolved mystery.

The flaming red head, Rebecca, is said to have disappeared after her lumberjack lover discovered her in the arms of another man. For years guests and staff have recounted tales of Rebecca’s appearances and claim she "still wanders the halls…in search of a new lover who more appreciates her apparently flirtatious and mischievous ways."

A number of signature dishes featured on the modern continental menu amazingly blended with Southwestern flavors, also are dedicated to the temptress Rebecca. Chef Wilkins, who claims to never have seen the ghost, must have imagined Rebecca’s favorite foods when he skillfully created Prawns Rebecca—giant prawns in a spicy blend of fresh herbs, mushrooms, tomatoes in a white wine and butter sauce served over pasta. We certainly could anticipate Rebecca enjoying another named entree—chicken ravioli served over smoked tomato sauce finished with scallion and sour cream puree.

The Victorian Lodge’s romantic setting, perched high above the world at 9200 feet (and way above its cares), is an exquisite venue for special occasion dining for lovers—particularly with dinners designed for two of flambéed lobster tails, rack of lamb or chateaubriand.

Wilkins and his talented staff are well in tune with what their clients adore. Delightful starters are coconut shrimp with a spicy marmalade sauce, herb-butter and demi-glaze bathing sautéed wild and domestic mushrooms, and Cajun-spiced blue corn-coated baby calamari, fried until crisp and served with raspberry dipping sauce. Seafood lovers might opt for Blackened Blue Corn Sea Bass, or Salmon crusted with roasted ancho chili over squid ink linguine swimming gently in a creamy brie sauce, or an almond crusted grilled rainbow trout. And many of the Texans, who find this the ideal resort from their summer heat and tree-sparse plains, love the slow-roasted prime rib or the full-pound T-bone steak.

The wine and dessert lists are superb, but we warn you to save just the tiniest bit of room for breakfast. A truly incredible item graces the menu—Grilled French Danish. Prepare to go for a lovely walk in the ponderosa pines after savoring this French pastry dipped in its rich eggy batter and grilled until golden brown. And enjoy the passionate surroundings by adding a bit of powdered sugar and maple syrup.

The grand, historic Lodge is situated near the southern-most ski area in the country, Sunset, and lays claim to one of the country’s highest golf courses—a nine hole narrow and mountainous course which is played in the Scottish fashion to create a challenging 18-hole event. We doubt that Rebecca golfed, but are sure that she enjoyed wandering in the forests and meadows with her lovers.

A favorite soup that, in all likelihood, will never leave the menu is the Cream of Green Chili Soup with Sweet Pepper Coulis. Green chilis are as fundamental to New Mexican regional cuisine as soy sauce is to Chinese cuisine.

The fragrantly intense peppers, grown in the Rio Grande Valley’s blistering sun nearby in Hatch, come in heat indices ranging from mild to very hot. The elongated pepper is about 8 or so inches long and very flavorful, having much more impact than its look-alike cousin, the Anaheim.

Peppers are roasted over an open flame, such as a gas burner or grill, or can be broiled about 4" inches under an electric unit until the skin has blistered and blackened. In making the soup the preparation of the chilis takes the most time and can be done in advance. Garlic can be foil wrapped and roasted until soft in the oven for 1 hour at 350 degrees F or drizzled with a small amount olive oil and cooked in the microwave.

Cream of Green Chili Soup with Sweet Pepper Coulis

Green chili soup

8 mild fresh green chilies

8 cups medium strength chicken stock

1 clove garlic, roasted

salt to taste

2 cups whipping cream

roux (equal parts of flour and butter)

Coulis

2 red bell peppers

1 clove garlic, roasted and removed from skin

small amount of olive oil

2 tablespoons honey

Over an open flame roast green chilies and red peppers until the skin blackens and blisters as completely as possible. Immerse peppers in cool water to loosen and remove peels. Dice green and red peppers separately. In a medium saucepan, add diced green chilies, chicken stock and garlic. Bring to a boil. Add salt to taste.Whip in roux until the soup is thickened remembering that it must be fairly thick to support the coulis. Stir in whipping cream. Simmer for 20 minutes.

For coulis sauté meat of sweet peppers in olive oil. Add honey and roasted garlic and blend until smooth.

To serve ladle soup into a soup bowl. Using a squeeze bottle, apply coulis in concentric circles. With a toothpick draw from center outward in separate line similar to the spokes of a bicycle wheel to create a pattern. Serves 4 as a soup entrée or 8 as a soup starter.

Contact: The Lodge, Cloudcroft, New Mexico, 800 395-6343 or 505 682-2566

e-mail: thelodge-nm@zianet.com

website: http://www.Thelodge-nm.com

Airport: El Paso, TX, driving distance is 95 mile

Images by Martha Hollis

-Updated 9-26-98-

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