By Clyde Casey. Paperback; 272 pages.
"Red or green?" is the most commonly asked question in New Mexico's restaurants. Author Clyde Casey will help you choose your favorite chile with exotic recipes like Blue Cornmeal Pancakes with Green Chile Chutney and Roasted New Mexico Red Chile Cream Sauce, along with classics such as Beef Enchiladas and Green Chile Stew.
In addition to the recipes, Casey discusses the various types of chile peppers, from the mild to the red-hot. You'll learn how to choose them, handle them, and use them in cooking. Casey also introduces you to New Mexico's wines, 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.
Clyde W. Casey lives in Roswell, New Mexico. Cooking - which he considers an art form - is his special passion.