Red or Green

by Casey, Clyde

• ISBN13: 9781574160901
• ISBN10: 1574160907
• Format: Paperback
• Copyright: 2007-06-15
• Publisher: Clear Light Pub

Summary

You will find the exotic -- Blue Cornmeal Pancakes with Green Chile Chutney, Blackened Tomato-Mint Salsa -- along with classics such as Beef Enchiladas and Green Chile Stew. Game and fish recipes include Cherokee Venison Meatloaf as well as Crayfish Quiche and Pecan Coated Catfish. Desserts vary from the more familiar Rum Apple Crisp and Pintilde;on Nut Cookies to the unusual -- and unusually delicious -- Chocolate Tortilla Dessert. In addition to the recipes, Casey discusses the various types of chilli peppers, from the mild New Mexico 6 (formerly Anaheim) to the red-hot habanero. You will learn how to choose them, handle them, use them in cooking and order them by mail. Casey also introduces you to New Mexico's wine, 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. This is the perfect companion to the best-selling "Green Chile Bible" and "Red Chile Bible" -- and a must-have cookbook for chilli lovers everywhere.

Author Biography

Clyde Casey has pursued a lifetime love of art and cookingùwhich he considers an art formùhis special passion. His greatest sense of satisfaction and enjoyment comes from sharing his knowledge of New Mexico's colorful heritage and foods with others. He has published two other cookbooks, New Mexico Cooking and Sassy Southwest Cooking. Involved in the art business for nearly 40 years, Casey was a sculptor of Western bronzes, an art gallery operator and a general promoter of the arts. A noted Western art historian and sculptural art restoration expert, he served for a number of years as president of the Professional Artists of Colorado. Casey now lives with his wife, Millie, a prize-winning quilter, in Roswell, New Mexico. They have three grown children, five grandchildren and one great-grandchild. At home he works on perfecting his ever-growing collection of New Mexican recipes.