If you’re having people over and want to serve Southwest-inspried finger food, look no further than flautas. Here are recipes for beef and chicken flautas.
I found the Spanish chiles known as pimientos de padrón at the Downtown Growers Market here in Albuquerque and fried them in olive oil, then dressed them with sea salt. Just excellent!
I suppose given enough time, anyone could come up with a gazillion stuffings to mash inside a jalapeño pod, but why reinvent the popper when this cookbook has already done it for you?
Every March, chickens everywhere work long hours cranking out tons of eggs just so you and I can boil, dye, hide, and in some cases, actually eat them. We reward these hardworking fowl later on in the year by frying them and eating their wings in hot sauce. It sucks to be them.
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
Ah, nachos…you gotta love ’em, if only for the absurdity they inspire. The Ninety-nine Restaurant in Bellerica, Massachusetts just set a world record for a mess of nachos weighing 3,999 pounds. Not everything’s bigger in Texas.
One of my favorite summer things is fresh pesto—spiced up, of course. And one of the main ingredients is basil, although cooks substitute spinach, Italian parsley, and cilantro for the basil on occasion.