Dishing Up New Mexico: 145 Recipes from the Land of Enchantment [NOOK Book]

Overview

Dishing Up® New Mexico is an irresistible collection of 150 recipes, many contributed by chefs, farmers, and small food producers from around the state, that celebrate the rich diversity of New Mexico’s cuisine.

From farm-fresh tomatoes, onions, and asparagus to blue corn, a wide range of chile peppers, pumpkin, pinto beans, artisanal cheeses, and meats like bison, churro lamb, and oryx, New Mexico produces some of the best...

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Dishing Up New Mexico: 145 Recipes from the Land of Enchantment

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Overview

Dishing Up® New Mexico is an irresistible collection of 150 recipes, many contributed by chefs, farmers, and small food producers from around the state, that celebrate the rich diversity of New Mexico’s cuisine.

From farm-fresh tomatoes, onions, and asparagus to blue corn, a wide range of chile peppers, pumpkin, pinto beans, artisanal cheeses, and meats like bison, churro lamb, and oryx, New Mexico produces some of the best food in the world. Drawing from many of the state’s popular food sources and destinations, Dave DeWitt has included delectable recipes for every meal and every course, including Spicy Stuffed Ancho Chiles, Chipotle Pumpkin Seed Pesto, Blue Corn Pancakes, Calabacitas with Red Serranos, Southwest Asparagus Strata, Grape-Grilled Quail with Goat Cheese Rounds, Short Rib Chili, Slow Roast Breast of Lamb with Honey Cumin Glaze, Buffalo Green Chile Eggrolls, Pasilla Scones with Red Chile Honey, Broccoli and Mustard Soup, New Mexican Baklava, and Spicy Chocolate-Raspberry Muffins. DeWitt even includes beverage recipes, such as Craft Stout Michelada, Green Bean Bloody Mary, and Prickly Pear Margarita.

Dishing Up® New Mexico is also a visual tour of New Mexico's food and drink scene, with beautiful photography of farms, inns, and more. Profiles of the people behind these enterprises, along with suggested itineraries for food lovers traveling the state, make this book an engaging read and a travel companion as well as a must-have cookbook.

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Product Details

  • ISBN-13: 9781612122519
  • Publisher: Storey Books
  • Publication date: 9/12/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 288
  • File size: 27 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, Dave is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.

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Table of Contents

Foreword by Vicki Pozzebon

Introduction

1  Chile Peppers:  The Heart and Soul of the State

2  Farm-to-Table Seasonal Delights

3  Enchanting Cheeses

4  Exceptional Meats

5  Using Local Specialty Products

6  Brilliant Beverages

7  Nuts, Fruits, and Extraordinary Desserts

Southwestern Cooking Terms and Ingredients

New Mexico Food and Beverage Events

New Mexico Farmers' Markets

Recipe Contributors and Suppliers

Recipes by Category

Index
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted January 29, 2015

    I'll let you in on a secret. Hot peppers and I do NOT get along.

    I'll let you in on a secret. Hot peppers and I do NOT get along. I've never been one to like my taste buds burnt off (I like to TASTE my food, and if my mouth is on fire, I'm not tasting anything!), but I had no problem using small amounts of hot peppers occasionally. I decided to make some stuffed pepper with Anaheim peppers (these are NOT considered hot peppers!) and spent the next 6-8 hours in agony with my hands on fire from cleaning and de-seeding them! That was a couple of years ago, so I'm just now getting to the point of being willing to work with peppers again--albeit with gloves, this time!--so I was thrilled at the opportunity to review this book. I'm still a little gun (or pepper) shy, so I haven't got into making my own chili sauce's yet, but I'm getting there!

    Starting small with Grilled Green Chile Polenta, can I just say YUM! On a nice, cold day nothing beats a great bowl of soup, so I decided to make the Creamy Green Chile-Chicken Soup for supper. While I was making it, I started to have my doubts. There was no seasoning other than the green chiles, a LITTLE salt, white pepper and oregano. (Note: I was not ready to dive into roasting and chopping my own chilies like the recipe called for, so I used a large can of diced green chiles in its place.) Ah, you should not doubt this gem of a recipe. It was AMAZING!! My oldest daughter’s first comment was, “You didn’t make enough of this!” Now, this does have a little spice to it if you’re not into spicy foods, but it is so worth it! I didn’t even offer it to my youngest as she is unable to deal with ANY spiciness, and it my 12 year old daughter didn’t finish hers as she said it was too spicy, but the rest of us loved it!

    This is a great cookbook with some amazing recipes in it. You should give it a try!

    I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.

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