These enchiladas are always popular at a party.
Southwestern Roasted Turkey with Green Chile Piñon Dressing
Red and green being the go-to colors of Christmas, bringing them to the dinner table for the holiday is a no-brainer. Colorizing your turkey with them can be an interesting exercise. It’s not hard to dress a dead bird in edible flora and call it a day. We’re not all about easy, though. At least, not when it comes to food. This holiday, try out this Southwestern Roasted Turkey with Green Chile Pinon Dressing and some of these other red and green recipes at your table.
Green Chile-Cilantro Pesto
Of course we have our own New Mexican version of pesto! It’s a topping for pasta but also can be added to soups, stews, and rice. Although we have specified cilantro in this recipes, you can use the traditional basil or even Italian parsley. Pecans, another New Mexican crop, can be substituted for the piñon nuts.
Oregano-Garlic Green Chile Vinegar: Recipe
I’m not a patient man unless it comes to barbecue. Even then, it’s an internal struggle between my personalities to keep myself from checking the smoker too often. Luckily, you don’t need patience to make good use of your chile harvest. Vinegars, oils, and extracts are all instant gratification for putting hot peppers to good use. This oregano-garlic green chile vinegar recipe is a good one, as are the others in this article.
Green Chile and a Bloody Mary: a Match Made in Heaven?
A reader reached out to me and let me know that only a few miles up the road from me (130 miles actually), some New Mexico natives are making their own brand of Bloody Mary mix, and I got a bottle – a jar actually – to try out.
Beer: New Mexico Does What It Does Best; Green Chile in Everything
In the light of last month’s Burn Blog story about Stone’s “beers that burn,” I searched for other options in the world of chile beers, and found one just over the mountains in the east, from Sierra Blanca Brewing Company in Moriarty, New Mexico.
Green Chile Meets Chicken Wings. OH YEAH!
Even the hardest chicken wingnut gets a little tired of the little red variations on poultry limbs smothered in crimson heat. If you know one of these fanatics, here’s your chance to throw them into a tailspin. A smoldering, hot tailspin painted in green.
