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Cuisine - New Mexican

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

Part mix

Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world's hottest chile -- remember you can always add more, but it's hard to take away the heat if you add too much.

You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you'll find this breakfast shad recipe in restaurants. Of course, you won’t find the green chile eggs, as we do that here in New Mexico. This recipe will not win any awards from the Food Police.

Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.

Probably the most famous of all the chile breakfasts is huevos rancheros, or ranch eggs. This was the meal traditionally served to Mexican ranch hands after a hard early morning’s work. The basic recipe calls for salsa, tortillas, and eggs, but there are an endless number of variations of the recipe. For instance the eggs can be fried and placed on the sauce or poached right in the sauce, and the salsa can be made with red or green chile, which can be homemade or prepared.
Emil O. Topel, Executive Chef of Fancy's Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.
Rajas, or strips of green chile, are commonly cooked with other vegetables. But New Mexican chile has such a great flavor that the rajas can stand alone. Serve these tasty appetizers with toothpicks. Note: This recipe requires advance preparation.
Roswell, New Mexico is a small desert town in the middle of nowhere that became world famous because of one incident that may not have happened. This past Independence Day was the 50th anniversary of the debated crash of a UFO. Amid the parades, costume contests, scientific-like presentations, and items for sale (which included everything from abduction insurance to a dead "alien" in a mason jar), there was a banquet.

Held in Hangar 84, the site where crash debris and off-world bodies were purportedly taken in 1947, the dinner's featured speaker was Whitley Streiber, author of the book Communion. He was not abducted during the banquet, which was catered by local restaurateur Mario Reid. Mario maintained the general other-worldly spirit of the event with dishes such as "MOO F. O." (Beef roulades), "Cover-Up Pork," and "Flan Saucer Dessert."

I was able to extract the recipe for "Crash Site Chicken" from Mario, which consisted of skinless, boneless chicken breasts in puff pastry with mozzarella and a green chile and pecan concass. The original recipe served 500, so I've cut it down a bit.
Take a meatloaf recipe from the Midwest, transfer it to New Mexico, add some green chile (El Pinto brand bottled, flame-roasted works great), and bingo, a spiced-up old standard made even more delicious. Serve with baked potatoes, vegetable, salad. It makes great sandwiches the next day.

This recipe and others can be found in the following article:

Mascarene Chile Cuisine


By Dave DeWitt



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