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My Favorite New Mexico Foods Show Special





BLP Labels



South Valley, Albuquerque,
New Mexico
Monday, March 15, 2010

Hello Food Lovers:

The Great Mohawk Cutting

Once streaming live from the show and now archived, watch Danny Cash cut off the outrageous, dyed mohawk hairdo of Sam McCanless, under the direction of James Beck, here.

Show Memories Linger

At left is Barbe Awalt of Rio Grande Books with her weird chile antennae.  She could have sold that dozens of times, but it's become her trademark.  She and husband Paul Rhetts completely sold out of The Complete Chile Pepper Book. That makes me happy!

Hensler Book Debuts at the Show

George Hensler, author of Starting the Fire, made an appearance at the show and signed a lot of books as well.  His book is the first ever written on how to start a competition barbecue team.  It's also funny as hell.  If you missed it, you can order a copy here or on Amazon.

The Fiery Foods of Spring

The weird-lo
oking vegetable at left is a fiddlehead fern, one of the more interesting ingredients in a spring salad featuring serrano chiles, all part of "The Fiery Foods of Spring."  Also included is a recipe for the traditional spring dish in the Southwest: barbecued kid.  Of course, the kid here is young goat, not your nephew.  Called cabrito, it is part of the spirit of a matanza.  Go here for the article.

Hot and Healthy Chile Peppers

Sharon Palmer, RD, writes: "Looking for a hot way to stay healthy? Just munch on chile peppers, nature’s favorite spicy health food. Chiles dish up more than merely a zesty explosion for the palate; they are packed with nutrients that have scientists buzzing.Here.

Book Now Available Signed in the EU.

Our hit gardening/preserving/cooking book is available for a chileheads in the EU with faceplates autographed by Paul and myself. Pepperworld.com is the seller and the link is here. In the U.S., you can buy the book at Amazon.com, here, and if you want an autographed copy, I will send you a personalized faceplate that you can place in the front of the book, signed by both Paul Bosland and myself.  Just send me your name, the dedication information, and a self-addressed, stamped envelope to:
Dave DeWitt
P.O. Box 4980
Albuquerque, NM 87196

Get Your Goat, It’s the Spring BBQ

Goat Cookoff, Brady, Texas

The central Texas town of Brady has staged the World Championship Barbeque Goat Cook-off for more than twenty years on Labor Day weekend. And they know how to cook it correctly, using ten to eighteen pound goats that have been slaughtered at thirty to forty days of age. The older goats eat grass and develop a distinct muttony flavor. They can also be tough. The best time to find young goat is around May. Cabrito is the Spanish word for young goat.

Purists insist that the only traditional way to cook cabrito is to dig a hole in your back yard and burn mesquite wood down to coals. Then you take the skinned cabrito, season it, wrap it in wet burlap bound with wire, and set the meat over the coals. You cover it with dirt to seal in the heat and smoke, and let it cook all day.

Known in the Southwest as cabrito al pastor, barbecued young goat is a spring tradition that can be duplicated in a grill with a spit or in a smoker. The biggest problem is going to be finding a young, tender 12 to 15 pound young goat and you may have to search out butchers, farmers, or Hispanic markets.

Barbecued Kid Shepherd-Style

You can also substitute a large leg of lamb if you can’t find the young goat, and adjust the smoking time downward.

  • Your favorite barbecue rub containing chile powder

  • 1 12-pound young goat, cleaned

  • Barbecue sauce of choice, chipotle recommended

  • Flour or corn tortillas

  • Guacamole

  • Salsa of choice, chipotle recommended

Sprinkle the rub all over the goat and rub it in thoroughly. If grilling the goat, build a mesquite wood fire in a large barbecue with a spit, or use natural charcoal and mesquite chips. Arrange the goat on a spit about 1 foot above the coals. You can use a motor to turn the spit, or turn it manually every 10 or 15 minutes. Cook until the internal temperature reaches 170 degrees F., for well done.

If smoking the goat, place the goat on a rack in the smoker with the smoke from pecan, oak, or fruitwood at 200 to 220 degrees F. Smoke for about 1 hour per pound, or until the internal temperature reaches 180 degrees F.

To serve, slice the cabrito thinly and top with barbecue sauce. Serve with the tortillas, guacamole, and salsa on the side, or make tacos topped with the salsa.

Yield: 20 or more servings

Heat Scale: Varies

Hottest Regards,

Dave DeWitt
SuperSite Editor

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P.O. Box 4980
Albuquerque, NM 87196

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