From the Publisher
You'll find the exotic--Blue Cornmeal Pancakes with Green Chile Chutney, Blackened Tomato-Mint Salsa--along with classics such as Beef Enchiladas and Green Chile Stew. Game and fish recipes include Cherokee Venison Meatloaf as well as Crayfish Quiche and Pecan Coated Catfish. Desserts vary from the more familiar Rum Apple Crisp and Piñon Nut Cookies to the unusual--and unusually delicious--Chocolate Tortilla Dessert.
In addition to the recipes, Casey discusses the various types of chile peppers, from the mild New Mexico 6 (formerly Anaheim) to the red-hot habanero. You'll learn how to choose them, handle them, use them in cooking and order them by mail. Casey also introduces you to New Mexico's wine, one of the state's fastest growing products, and explores local wines and wineries. Finally, the book provides hints for high-altitude baking and a user-friendly index.
Red or Green: New Mexico Cuisine is a perfect companion to the best-selling Green Chile Bible and Red Chile Bible--and a must-have cookbook for chile lovers everywhere.
From the Author
Since the 1960s when I first traveled to New Mexico, I have been in love with its exciting cuisine. From the early 1500s when the Spaniards first arrived, this distinctive fare has been in a constant state of evolution. The result is a unique blend of many culinary arts that combine Native American, Spanish, French, Ranch Chuck Wagon, Mexican and Mediterranean influences. Today this rich savory cuisine is known world wide, and each year millions of visitors to this "Land of Enchantment" learn to appreciate this festive food for the first time when they hear, "Red or green?"
