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A Clambake in the Desert

Dave DeWitt Seafood, USA Leave a Comment

By Mike Stines, Ph.B. A New England tradition that can be made in desert country. If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure. If you’re …

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Chiles Rellenos: Variations on a Classic Dish

Lois Manno In the Kitchen, In the Kitchen with Chile Peppers Leave a Comment

By Dave DeWitt Now that it’s peak season for fresh chiles, you can find both green and red pods ready for rellenos. Simply put, chiles rellenos are chile pods (typically New Mexican or poblano) that have been roasted and peeled, split open, and stuffed with sweet or savory fillings, then cooked. Jalapeños and other chiles are used as well. Many …

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Viva Tortillas!

Fiery Foods Manager In the Kitchen with Chile Peppers, Mexico and Central America Leave a Comment

by Dave DeWitt and Harald Zoschke   Recipe Index Corn Tortillas Hot Chile Tortillas Sonoran Enchiladas Chicken, Chile, and Cheese Chimichangas Machaca Burritos Chile-Chicken Soft Tacos Fred’s Black Bean Burritos Tortillas, both corn and flour, have been the basis of Mexican and Southwestern cooking for centuries. No one knows precisely when the first corn tortillas were made from primitive corn …