Here’s a blow-by-blow description of how to make classic New Mexico-style chiles rellenos. Creating truly great chiles rellenos requires a bit of effort, but once you’ve had that first cheesy, glorious bite, you’ll be glad you took the time.
Thai Red Curry: The Art of Asian Heat
There’s something about the richness of red curry paste that is incredibly satisfying to the palate; in fact, I find that even a small portion of good red curry leaves me feeling sated—much more so than a comparable amount of Chinese food, for instance.
Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing
Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
Dave DeWitt on Cookstr
While you’re there, take a look around. Cookstr does a great job of organizing some of the best cookbooks in the world and giving you quick access to their recipes on one easily searchable website. You can look recipes up by chef, ingredient, or recipe title. Each recipe also has stats for difficulty, prep time, and relative cost, to boot. The nutritional breakdown listed with the recipes is great information. It will not, however, assuage your guilt when you overindulge. You’ll just have to suck that up on your own, cupcake.
Habanero Pasta from Texas? Hell Yeah!
Kim and Sean McDaniel of Gourmet Texas Pasta have taken the idea of handmade, artisanal pasta and married it to spice, with incredible results.
Oh, That Cochinita!
That would be cochinita pibil, the closest thing there is to a State Dish of Yucatán. Here’s a recipe for making it in a slow cooker.
Cooking with Super Hot Chile Peppers
The fact that these super hots are SO hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere.
