Yes!!!!!! Autumn is finally here. My favorite time of the year. The days are shorter, so a hot day doesn't last very long. The nights are cool and crisp. And, perhaps best of all, it's harvest time in northern New Mexico.
In honor of all of this we thought you might like to take a mental journey to Santa Fe and let your spirit soar. The skies are crystal clear blue now, and the pinon pine trees are putting their perfume in the air as they offer up their ripe pine nuts. Farmers all along the ancient Rio Grande are harvesting their produce and bringing it to the farmers market in Santa Fe and to the world-class restaurants all around "the city different." No other time of the year offers as wonderful a mix of sights, smells and flavors.
The piquant aroma of roasting chiles, the colorful red chile ristras, the multihued southwestern wreaths made of natural materials such as dried chiles, dried flowers, Indian corn, rice grass and winterfat sage. It is all truly amazing. It's amazing to witness the creativity that all of this natural beauty brings out in people such as the artists, craftsmen and chefs that abound in and around the city.
Southwestern cuisine has its roots all the way back in Spain (the Mediterranean influence brought by the Spanish conquistadors), in Mexico and in the American Indian pueblos in New Mexico. Northern New Mexico farmers add freshness today that comes from local produce. This blending of cultures, flavors and freshness has given Santa Fe chefs a heavenly mix of ingredients. They have responded by creating a cuisine that is unmatched anywhere according to many, and they have attracted people from all over the world who come and enjoy the food and the atmosphere.
Since we are talking so much about the food, the chefs and the restaurants, we thought a meal would be in order to complete your mental journey to Santa Fe. Here is but one combination out of many. See what you think.
Appetizer
Spring rolls stuffed with shiitake mushrooms and marinated cactus pads served with spicy chile dipping sauce and flatbread that is scented with olive oil and brioche studded with bits of chile.
Main Course
Poblano chile relleno, a crisp shell that contrasts well with its stuffing of mushrooms and quinoa, the now trendy and ancient New World grain. Salad of black beans and pinto beans, in an enticing vinaigrette. Chilean sea bass perfectly cooked, moist and delicious, served over corn and roasted sweet peppers.
Dessert
Coffee ice cream that tastes like a rich, dark roast, accompanied by a thick caramel sauce made with goat's milk and a scrumptious phyllo-pinon crisp.
Even if you think you probably would not order some or all of this, you get the idea. Wonderful combinations. Wonderful flavors, and the chance to experience the creativity that has led to "Southwestern Cuisine", the famous cuisine that is unique to the Southwestern U.S. and, especially, northern New Mexico. We hope you have had a good journey, and that you will travel back again and again in your mind as you cook up your own great dishes in your own kitchen, especially now that autumn has officially arrived. Yea!!!!!!
Friday, September 26, 2008
Wednesday, September 24, 2008
Big Party Coming at Arriba Mexican Grill
Back on Friday, August 8th, we told you about Arriba Mexican Grill and about their Hatch Chile Roast. Why? Because Arriba Mexican Grill is a popular chain in the "Valley of the Sun" here in Arizona, and we know there are a lot of people in Arizona who love Hatch chiles. And because there are a lot of Arriba locations in the valley to make it convenient for you. Places like Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert.
Arriba's "Annual Hatch Green Chile Roast" was the entire month of August. Now they are taking a little break from special events to get ready for the next one. The next one? That's right, the next one, and it will be a big one - in October which is just around the corner. You see, it's their 13th anniversary, and I'm certain they will have a big celebration. I'm certain they will want everyone who participates to say, "Wow! That was a great, lucky 13th!"
As soon as we learn the details we will let you know. There are a lot of folks in the Valley of the Sun who will want to participate and maybe some from other states if they happen to be here. Stay tuned!
By the way, the green chile roast was a big success as usual. Folks around here just can't get enough of that Hatch green chile. Yum!
Arriba's "Annual Hatch Green Chile Roast" was the entire month of August. Now they are taking a little break from special events to get ready for the next one. The next one? That's right, the next one, and it will be a big one - in October which is just around the corner. You see, it's their 13th anniversary, and I'm certain they will have a big celebration. I'm certain they will want everyone who participates to say, "Wow! That was a great, lucky 13th!"
As soon as we learn the details we will let you know. There are a lot of folks in the Valley of the Sun who will want to participate and maybe some from other states if they happen to be here. Stay tuned!
By the way, the green chile roast was a big success as usual. Folks around here just can't get enough of that Hatch green chile. Yum!
Sushi and Chili Sauce? "Sauce Man" Says "You Bet!"
Here in Arizona the city of Scottsdale is known for high-end spas and hotel resorts, expensive homes, golf courses, boutiques and restaurants. Many of the restaurants are gourmet restaurants with menus designed for "foodies", and a lot of top-tier chefs practice their trade there.
Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."
Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.
Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."
The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).
CHILI-SOY SAUCE
Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste
Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.
If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!
Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."
Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.
Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."
The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).
CHILI-SOY SAUCE
Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste
Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.
If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!
Saturday, September 20, 2008
I bought a can of beans today.
Hey! Now wait a minute. Give me a chance. It looks like a very special can of beans. I wasn't really looking for beans. It just sort of appeared on a special shelf right in front of me. So, that makes two reasons it is a special can.
Okay! Okay! Don't be so impatient. I'm getting to it. The brand is S&W, and this is a brand that is highly respected by a lot of people. It's a can of "S&W Premium Pinquitos", and the ingredients are Pinquito Beans ("pink beans"), Chili Peppers, Onion, Cumin & Garlic. Now, admit it. Those are pretty standard ingredients in Southwestern cuisine in the U.S., and to me it sounds like a great combination. The pinquito beans may not be quite as well-known as pinto and black beans, but I trust S&W to use premium beans that taste great.
I got to thinking, "I wonder how many other varieties of chili-infused beans they pack, if any", and, naturally, I went to their website to find out. Here is a partial list of other beans all of you chileheads might find interesting.
1. Chili Beans - Santa Fe Sauce (Pinto Beans & Chipotle Peppers in a Zesty Santa Fe Sauce)
2. Chili Beans - Tomato Sauce (Pinto Beans, Chili Peppers, Onion & Garlic in a Zesty Tomato Sauce)
3. Chili Makin's - Black Bean (Black Beans, Sauce & Seasoning [Sauce & Seasoning includes ground chili peppers, onion, garlic, cumin, Mexican oregano and cayenne pepper])
4. Chili Makin's - Homestyle (Kidney Beans, Sauce & Seasoning [Sauce & Seasoning same as Black Beans])
5. Chili Makin's - Original (Pinto Beans, Sauce & Seasoning [Sauce & Seasoning same as others] [This variety also includes Masa (stone ground corn).])
Wow! Finding that can of beans is a little like finding a small gold nugget. When you find a small nugget it makes you want to look for the motherlode upstream. Perhaps I found a motherlode of chili beans. Right now, I'm going to try the beans I have, and then I will look for the others. If you want to see the complete list of beans offered by S&W, use this link. Maybe you will want to go out and look for some, too, especially if you are thinking about making a pot of chili. Good eating!
www.swfinefoods.com/products/beans.html
Okay! Okay! Don't be so impatient. I'm getting to it. The brand is S&W, and this is a brand that is highly respected by a lot of people. It's a can of "S&W Premium Pinquitos", and the ingredients are Pinquito Beans ("pink beans"), Chili Peppers, Onion, Cumin & Garlic. Now, admit it. Those are pretty standard ingredients in Southwestern cuisine in the U.S., and to me it sounds like a great combination. The pinquito beans may not be quite as well-known as pinto and black beans, but I trust S&W to use premium beans that taste great.
I got to thinking, "I wonder how many other varieties of chili-infused beans they pack, if any", and, naturally, I went to their website to find out. Here is a partial list of other beans all of you chileheads might find interesting.
1. Chili Beans - Santa Fe Sauce (Pinto Beans & Chipotle Peppers in a Zesty Santa Fe Sauce)
2. Chili Beans - Tomato Sauce (Pinto Beans, Chili Peppers, Onion & Garlic in a Zesty Tomato Sauce)
3. Chili Makin's - Black Bean (Black Beans, Sauce & Seasoning [Sauce & Seasoning includes ground chili peppers, onion, garlic, cumin, Mexican oregano and cayenne pepper])
4. Chili Makin's - Homestyle (Kidney Beans, Sauce & Seasoning [Sauce & Seasoning same as Black Beans])
5. Chili Makin's - Original (Pinto Beans, Sauce & Seasoning [Sauce & Seasoning same as others] [This variety also includes Masa (stone ground corn).])
Wow! Finding that can of beans is a little like finding a small gold nugget. When you find a small nugget it makes you want to look for the motherlode upstream. Perhaps I found a motherlode of chili beans. Right now, I'm going to try the beans I have, and then I will look for the others. If you want to see the complete list of beans offered by S&W, use this link. Maybe you will want to go out and look for some, too, especially if you are thinking about making a pot of chili. Good eating!
www.swfinefoods.com/products/beans.html
Where The Jalapeno Pepper Got Its Name
Spicy, green jalapeno peppers are heaped on tacos and sandwiches on many, many street corners in Mexico. It's a tradition that has its roots in the pre-Spanish conquest days (before the 1500's) when the spicy pepper was one of the first domesticated crops in Latin America.
Historians say that the Aztec royalty favored drinks made with chile and chocolate, and they say the Mayans used the peppers to cure or treat many medical conditions. Their history books also tell us that the jalapeno pepper got its name from the eastern Mexico city of Jalapa. No wonder the Mexicans get a little testy when someone says something less than flattering about their jalapenos, as in food-borne illness situations. It's almost like outsiders attacking a national symbol.
Not everyone has bad feelings about Mexican jalapenos. Despite food-borne illness outbreaks that may or may not be tied to jalapenos from Mexico, the consumption of jalapenos in the U.S. is steadily rising. Jose Manuel Gochicoa of the chile growers' association in Mexico says, "It's the new fashion. Our exports are realizing double digit growth, but that is being threatened now by truckloads of peppers being held up at border crossing inspection stations. If we can't get the peppers to market while they are fresh, the exports will stop." A lot of people in the U.S. would not like that, so it's a little bit of a catch 22 right now.
Mexico is the world's largest producer of fresh chiles, so double digit growth means huge increases in tonnage. 80% of peppers grown in Mexico are jalapeno peppers. So, if there is a real problem with jalapenos from Mexico, then the "fix" won't be quick and easy. 80% of the crop of the world's largest producer of fresh chiles would be a huge challenge if major changes had to be made. We'll keep our ear to the ground and let you know if we hear anything coming down the trail on this subject. You know us Chili Dogs. We are always hot on the trail of everything chili. Ahwoooooooooo!
Historians say that the Aztec royalty favored drinks made with chile and chocolate, and they say the Mayans used the peppers to cure or treat many medical conditions. Their history books also tell us that the jalapeno pepper got its name from the eastern Mexico city of Jalapa. No wonder the Mexicans get a little testy when someone says something less than flattering about their jalapenos, as in food-borne illness situations. It's almost like outsiders attacking a national symbol.
Not everyone has bad feelings about Mexican jalapenos. Despite food-borne illness outbreaks that may or may not be tied to jalapenos from Mexico, the consumption of jalapenos in the U.S. is steadily rising. Jose Manuel Gochicoa of the chile growers' association in Mexico says, "It's the new fashion. Our exports are realizing double digit growth, but that is being threatened now by truckloads of peppers being held up at border crossing inspection stations. If we can't get the peppers to market while they are fresh, the exports will stop." A lot of people in the U.S. would not like that, so it's a little bit of a catch 22 right now.
Mexico is the world's largest producer of fresh chiles, so double digit growth means huge increases in tonnage. 80% of peppers grown in Mexico are jalapeno peppers. So, if there is a real problem with jalapenos from Mexico, then the "fix" won't be quick and easy. 80% of the crop of the world's largest producer of fresh chiles would be a huge challenge if major changes had to be made. We'll keep our ear to the ground and let you know if we hear anything coming down the trail on this subject. You know us Chili Dogs. We are always hot on the trail of everything chili. Ahwoooooooooo!
Wednesday, September 17, 2008
"Secrets of the Hatch (Green Chile)"
Hatch Valley green chile is world-famous and is consumed each year by many people in many places. Arizona, USA, is certainly no exception. The Arizona Republic newspaper published an article today written by Karen Fernau in the Food & Drink section. The title of the article is "Secrets of the Hatch", and it is all about Hatch green chile and pork, a wonderful combination as she puts it. Of course, most of us already knew that.
Anyway, a major part of the article is Karen's report on Michael Meler, his love for Hatch green chile and his recipe for "green-chile pork" with tomatillo puree. Who is Michael Meler? Well, Michael is the chef at Z'Tejas Southwestern Grill (in Phoenix), a restaurant chain known for its chile-inspired cuisine.
If you love green chile stew and other green chile dishes as I do, then you really should read this article. Michael says, "Our green-chile pork is a dish with great harmony, one that people look forward to every year. Other chiles will do, but Hatch lives up to their reputation. People love them, and for good reason. Green chile is really our dish, and people can't seem to get enough."
Michael also says he believes in keeping recipes as simple as possible with a few, fresh, quality ingredients making the difference. Why not take a look at his green-chile pork recipe which is spelled out in this article, and see if you don't think you could do this one at home. I would bet you can. It would be a great dish if you have company coming to watch a football game or something like that. Use this link to the article, and get ready to let your green chile spirit soar!
www.azcentral.com/style/hfe/food/articles/2008/09/17/20080917greenchile0917.html
Anyway, a major part of the article is Karen's report on Michael Meler, his love for Hatch green chile and his recipe for "green-chile pork" with tomatillo puree. Who is Michael Meler? Well, Michael is the chef at Z'Tejas Southwestern Grill (in Phoenix), a restaurant chain known for its chile-inspired cuisine.
If you love green chile stew and other green chile dishes as I do, then you really should read this article. Michael says, "Our green-chile pork is a dish with great harmony, one that people look forward to every year. Other chiles will do, but Hatch lives up to their reputation. People love them, and for good reason. Green chile is really our dish, and people can't seem to get enough."
Michael also says he believes in keeping recipes as simple as possible with a few, fresh, quality ingredients making the difference. Why not take a look at his green-chile pork recipe which is spelled out in this article, and see if you don't think you could do this one at home. I would bet you can. It would be a great dish if you have company coming to watch a football game or something like that. Use this link to the article, and get ready to let your green chile spirit soar!
www.azcentral.com/style/hfe/food/articles/2008/09/17/20080917greenchile0917.html
Great Horchata Made Lola's Way
In the previous post ("Need a cure for chili pepper burn?"), one of the cures mentioned is a Latina drink called Horchata. I told you I would do a post today about Horchata, and here it is. I found several recipes for Horchata which is basically a drink made with rice, water, milk, sugar and cinnamon. Some have vanilla included. Some don't. Anyway, the recipes varied some in the amount of water used, etc., and the ones with less water got the better reviews. Here is one recipe that seemed to me to be a good "average" recipe. It also sounds good, and it should do the trick in helping to calm the burn. It's called "Lola's Horchata." You may want to give it a try.
Ingredients:
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Directions:
1. Pour the rice and water into the bowl of a blender. Blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon and sugar into the rice water. Chill and stir before serving over ice.
Ingredients:
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Directions:
1. Pour the rice and water into the bowl of a blender. Blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon and sugar into the rice water. Chill and stir before serving over ice.
Tuesday, September 16, 2008
Need a cure for chili pepper burn?
I belong to the Discovery Channel MythBusters Wiki. It's a forum with a wide variety of subjects including, would you believe, curing chili pepper burn. After all, chili peppers are very popular in many areas of the world, and most people like to eat them because of the "heat" they add to their food.
Sometimes folks overdo it though. They think they can eat anything. Or else they get a dish served to them that is a lot hotter than they expected. One bite and WOW!, he or she is in trouble. Well, take heart. There is hope when it comes to cooling the burn.
Several comments on the MythBusters Wiki suggest that some of the wiki members who reported on this subject had success using a variety of products such as warm tea ("It worked within 10 seconds."), ice cream, bread, salt, sugar and honey. Salt received some rave reviews, but so did sugar and honey. To me, it seems logical that honey and ice cream work because of the sugar content, but maybe there are other factors involved, also. And I'm wondering if the warm tea had sugar in it.
Sugar definitely has the vote of most Hispanic families according to the Wiki. A drink called Horchata which includes sugar is a popular way for them to get the sugar when younger members of the families are learning to eat chili pepper-infused foods. I won't go into detail about Horchata at this time. It deserves its own post which I will probably do tomorrow.
Meanwhile, carry a few packets of sugar with you. You never know when you will come across a great-sounding chili dish you just have to try. It could be scorcher. After all, what is really hot to you may not be all that hot to the person serving the food. You have to be prepared at all times if you live in the world of chili. Ha!
Sometimes folks overdo it though. They think they can eat anything. Or else they get a dish served to them that is a lot hotter than they expected. One bite and WOW!, he or she is in trouble. Well, take heart. There is hope when it comes to cooling the burn.
Several comments on the MythBusters Wiki suggest that some of the wiki members who reported on this subject had success using a variety of products such as warm tea ("It worked within 10 seconds."), ice cream, bread, salt, sugar and honey. Salt received some rave reviews, but so did sugar and honey. To me, it seems logical that honey and ice cream work because of the sugar content, but maybe there are other factors involved, also. And I'm wondering if the warm tea had sugar in it.
Sugar definitely has the vote of most Hispanic families according to the Wiki. A drink called Horchata which includes sugar is a popular way for them to get the sugar when younger members of the families are learning to eat chili pepper-infused foods. I won't go into detail about Horchata at this time. It deserves its own post which I will probably do tomorrow.
Meanwhile, carry a few packets of sugar with you. You never know when you will come across a great-sounding chili dish you just have to try. It could be scorcher. After all, what is really hot to you may not be all that hot to the person serving the food. You have to be prepared at all times if you live in the world of chili. Ha!
Berridge Farms' Last Weekend for Green Chile Orders
Berridge Farms, "a small town farm on the outskirts of Hatch, New Mexico", sells fresh green chile to a lot of folks, but they are now bringing their green chile order season to an end.
Why are they doing this? Because, "The chile is quickly turning red, so please expect to receive 'Christmas Chile.' Although we fill every box with 90% green only, some will turn red in transit. Please do not order if you will not accept this."
This weekend will be the end of the green chile order season, and the last of the green chiles shipped by Berridge Farms will go out on Monday, 22 SEP 2008. You can't stop the clock, and those great chiles don't stay green forever, folks.
Every chile grower and shipper in the Hatch Valley is in the same situation now, so, if you want to get more green chile this year, contact your supplier immediately. Now is the time to do it. Don't delay! Otherwise, you will have to eat great, new crop Hatch Valley red chile. Not a bad alternative! Ha!
Why are they doing this? Because, "The chile is quickly turning red, so please expect to receive 'Christmas Chile.' Although we fill every box with 90% green only, some will turn red in transit. Please do not order if you will not accept this."
This weekend will be the end of the green chile order season, and the last of the green chiles shipped by Berridge Farms will go out on Monday, 22 SEP 2008. You can't stop the clock, and those great chiles don't stay green forever, folks.
Every chile grower and shipper in the Hatch Valley is in the same situation now, so, if you want to get more green chile this year, contact your supplier immediately. Now is the time to do it. Don't delay! Otherwise, you will have to eat great, new crop Hatch Valley red chile. Not a bad alternative! Ha!
Did Chili Peppers From Mexico Make Them Sick?
During the summer of this year at least 1,440 people in the U.S. became ill with a rare strain of salmonella. The U.S. FDA at first blamed tomatoes, but ended their investigation saying that the strongest evidence pointed to jalapeno and serrano peppers imported from Mexico.
At that point a lot of people in Mexico began saying such things as "no way" and "they aren't making us sick and we eat them all the time." Then they began saying things like "In the U.S., they have weak stomachs, everything makes them sick." And, "Mexico has one of the best cuisines in the world. In the U.S. they don't understand, they have hamburgers and hot dogs. That's not a tradition, that's just junk."
Regardless of whether the real culprit was chili peppers or something else, I'm certain the people who got sick just wanted to get well. Some of them no doubt also want to know what happened and what, if anything, the government is going to do to protect everyone in the future.
Well, it's not a situation that has easy answers. The Associated Press wanted to know more about today's "system" of farms, processing plants, warehouses, import/export regulations, distribution, etc. to help us understand what is involved and what is actually happening with respect to chili peppers coming into the U.S. from Mexico.
The AP published their report a couple of days ago, and yesterday I summarized their findings and added some comments of my own in a newsletter on our support website. If you want to know more about the "system" as reported by the AP, use the link provided below to go to the newsletter page on our website, and then click on the title, "Few Safeguards for Mexican Produce Heading North." It's an interesting situation, and something every chilehead will want to know to continue being an expert on all things chili. Perhaps some of us should even get involved through our elected representatives. What do you think?
Website no longer available.
At that point a lot of people in Mexico began saying such things as "no way" and "they aren't making us sick and we eat them all the time." Then they began saying things like "In the U.S., they have weak stomachs, everything makes them sick." And, "Mexico has one of the best cuisines in the world. In the U.S. they don't understand, they have hamburgers and hot dogs. That's not a tradition, that's just junk."
Regardless of whether the real culprit was chili peppers or something else, I'm certain the people who got sick just wanted to get well. Some of them no doubt also want to know what happened and what, if anything, the government is going to do to protect everyone in the future.
Well, it's not a situation that has easy answers. The Associated Press wanted to know more about today's "system" of farms, processing plants, warehouses, import/export regulations, distribution, etc. to help us understand what is involved and what is actually happening with respect to chili peppers coming into the U.S. from Mexico.
The AP published their report a couple of days ago, and yesterday I summarized their findings and added some comments of my own in a newsletter on our support website. If you want to know more about the "system" as reported by the AP, use the link provided below to go to the newsletter page on our website, and then click on the title, "Few Safeguards for Mexican Produce Heading North." It's an interesting situation, and something every chilehead will want to know to continue being an expert on all things chili. Perhaps some of us should even get involved through our elected representatives. What do you think?
Website no longer available.
Saturday, September 13, 2008
"Under The Arbor" Chile Pepper Demonstration
"On Saturday, October 4th, 2008, from 1-4 p.m., members of the Tidewater Unit of the Herb Society of America will present a variety of ways to 'spice up your life' using chile peppers ranging from sweet to mild to scorching. 'Under The Arbor' is an informal, drop-in program held periodically in the National Herb Garden. Admission is free."
Did you know that more than 100 varieties of peppers are included in the National Herb Garden at the United States National Arboretum in Washington D.C.? They say, "Some as hot as habaneros and others as mild as a sweet pepper. All growing together in one large bed, the fruits provide a kaleidoscope of color in autumn."
I'm sure that a bed of peppers is a spectacular sight, but are you asking yourself why chili peppers are in an herb garden? If you are, here is the answer. The garden people would tell you, "You may have thought that herbs are just for cooking. Not so - an herb is any plant that serves a purpose other than providing food, wood or beauty. Herbs give us dyes for cloth, essential oils for fragrances, medicines, and even insecticides. And herbs are not just annual or perennial plants - many of our most important herbal products come from trees and shrubs. Every plant in the National Herb Garden, including all of the trees, is an herb."
So, there you have it. The chile peppers are not there because they are a wonderful food or because of their natural beauty. They are there because they have medicinal qualities (such as the widely known benefits of cayenne peppers). What a great testimonial this is for the medicinal benefits of chile peppers! Right?! Otherwise, the way I read it, they wouldn't be there. Don't forget. This is the official National Herb Garden which is part of the United States National Arboretum which is part of the United States Department of Agriculture. Don't let anyone tell you that chile peppers don't have any medicinal qualities. Ha!
Here is a link to a map with directions to the National Herb Garden in case you are in the Washington D.C. area and want to attend the chile pepper demonstration and see the peppers in the garden. Have fun!
www.usna.usda.gov/Information/directions.html
Did you know that more than 100 varieties of peppers are included in the National Herb Garden at the United States National Arboretum in Washington D.C.? They say, "Some as hot as habaneros and others as mild as a sweet pepper. All growing together in one large bed, the fruits provide a kaleidoscope of color in autumn."
I'm sure that a bed of peppers is a spectacular sight, but are you asking yourself why chili peppers are in an herb garden? If you are, here is the answer. The garden people would tell you, "You may have thought that herbs are just for cooking. Not so - an herb is any plant that serves a purpose other than providing food, wood or beauty. Herbs give us dyes for cloth, essential oils for fragrances, medicines, and even insecticides. And herbs are not just annual or perennial plants - many of our most important herbal products come from trees and shrubs. Every plant in the National Herb Garden, including all of the trees, is an herb."
So, there you have it. The chile peppers are not there because they are a wonderful food or because of their natural beauty. They are there because they have medicinal qualities (such as the widely known benefits of cayenne peppers). What a great testimonial this is for the medicinal benefits of chile peppers! Right?! Otherwise, the way I read it, they wouldn't be there. Don't forget. This is the official National Herb Garden which is part of the United States National Arboretum which is part of the United States Department of Agriculture. Don't let anyone tell you that chile peppers don't have any medicinal qualities. Ha!
Here is a link to a map with directions to the National Herb Garden in case you are in the Washington D.C. area and want to attend the chile pepper demonstration and see the peppers in the garden. Have fun!
www.usna.usda.gov/Information/directions.html
Friday, September 12, 2008
Scallops With Chipotle-Lime Mayonnaise
They just keep coming up with these great recipes, folks, and I, for one, am very happy about that, especially since this one is seafood. We won't make you go to a website for this one. We'll just give you the whole enchilada right here in this blog post. Okay? By the way, this one was found in a "make it quick" bunch of recipes, so it would be good for a quick lunch or dinner.
Ingredients: 1 lime, 1/2 cup mayonnaise (regular or light), 1 teaspoon adobo sauce (from a 7 - ounce can of chipotle chiles), 2 teaspoons olive oil, 1 1/2 pounds scallops, 1/4 teaspoon salt, 1/4 teaspoon pepper
Preparation:
1. Cut lime in half and squeeze juice into s small bowl. Remove seeds, then stir in mayonnaise.
2. Add 1 teaspoon adobo sauce from the can of chiles to the lime/mayo mix.
3. Stir mayo mix and set aside.
4. Heat oil in a large skillet over medium-high heat.
5. While the oil is heating, rinse the scallops and pat dry.
6. Add the scallops to the hot skillet, and season with salt and pepper. Saute the scallops on 1st side 1-2 minutes. Then turn and cook second side 2 to 3 minutes, or until golden brown.
7. Transfer scallops to a serving dish and serve with the lime mayonnaise.
One more thing. To save the chiles in adobo sauce, chop the chiles in their sauce and freeze the mixture in ice-cube trays, measuring 1/2 tablespoon for each "cube." When frozen, transfer cubes to a resealable plastic bag and keep in freezer. Then you can easily get the amount of chile in adobo you need later for such things as sauces, marinades and chili.
This recipe is a serving for two, so you may want to do it when you want to have a special, "intimate" dinner. It would be extra special served with guacamole and/or a salad. Enjoy!
Ingredients: 1 lime, 1/2 cup mayonnaise (regular or light), 1 teaspoon adobo sauce (from a 7 - ounce can of chipotle chiles), 2 teaspoons olive oil, 1 1/2 pounds scallops, 1/4 teaspoon salt, 1/4 teaspoon pepper
Preparation:
1. Cut lime in half and squeeze juice into s small bowl. Remove seeds, then stir in mayonnaise.
2. Add 1 teaspoon adobo sauce from the can of chiles to the lime/mayo mix.
3. Stir mayo mix and set aside.
4. Heat oil in a large skillet over medium-high heat.
5. While the oil is heating, rinse the scallops and pat dry.
6. Add the scallops to the hot skillet, and season with salt and pepper. Saute the scallops on 1st side 1-2 minutes. Then turn and cook second side 2 to 3 minutes, or until golden brown.
7. Transfer scallops to a serving dish and serve with the lime mayonnaise.
One more thing. To save the chiles in adobo sauce, chop the chiles in their sauce and freeze the mixture in ice-cube trays, measuring 1/2 tablespoon for each "cube." When frozen, transfer cubes to a resealable plastic bag and keep in freezer. Then you can easily get the amount of chile in adobo you need later for such things as sauces, marinades and chili.
This recipe is a serving for two, so you may want to do it when you want to have a special, "intimate" dinner. It would be extra special served with guacamole and/or a salad. Enjoy!
Ol' Gringo Chile Sauces and Salsas
"Ol' Gringo specializes in chile sauces and salsas to make authentic New Mexican dishes. Since 1992, Ol' Gringo has delighted thousands of customers with their family chile sauce recipe."
That kind of sums up what they do and how long they've been doing it. And it's another great story. 16 years of making and selling chile sauce. That's a lot of chile sauce, folks!
Each and every business has to decide on a "business model." That means a business has to decide such things as selling direct to the public, selling to retailers, selling to wholesalers or a combination of these. Ol' Gringo sells "gift baskets" (online) direct to the public, but an awful lot of their products are also sold to retail outlets and wholesalers.
For example, one well-known label featuring Ol' Gringo products is Dick's Cafe. Dick's Cafe in Las Cruces, New Mexico will celebrate its 50th anniversary next year. You don't stay in business that long unless you are selling quality, and Ol' Gringo products are part of that quality.
Dick's Cafe is not just a great cafe. They also have a website and an online store for fresh green chile and salsa packed under their label by Ol' Gringo. Use the following links to check out Ol' Gringo and Dick's Cafe. We'll be sure and follow through on these two, and help Dick's Cafe celebrate next year.
By the way, be sure and visit the About Us page on the Ol' Gringo website. It's a great story about the history of the company, and how the company got its name. Perhaps, like me, you envy folks like the Ol' Gringo who get to spend their lives in the chile fields and making (and eating) great chile products. What a great life!
Ol' Gringo Chile Company
www.olgringo.com
Dick's Cafe
www.dickscafe.net
That kind of sums up what they do and how long they've been doing it. And it's another great story. 16 years of making and selling chile sauce. That's a lot of chile sauce, folks!
Each and every business has to decide on a "business model." That means a business has to decide such things as selling direct to the public, selling to retailers, selling to wholesalers or a combination of these. Ol' Gringo sells "gift baskets" (online) direct to the public, but an awful lot of their products are also sold to retail outlets and wholesalers.
For example, one well-known label featuring Ol' Gringo products is Dick's Cafe. Dick's Cafe in Las Cruces, New Mexico will celebrate its 50th anniversary next year. You don't stay in business that long unless you are selling quality, and Ol' Gringo products are part of that quality.
Dick's Cafe is not just a great cafe. They also have a website and an online store for fresh green chile and salsa packed under their label by Ol' Gringo. Use the following links to check out Ol' Gringo and Dick's Cafe. We'll be sure and follow through on these two, and help Dick's Cafe celebrate next year.
By the way, be sure and visit the About Us page on the Ol' Gringo website. It's a great story about the history of the company, and how the company got its name. Perhaps, like me, you envy folks like the Ol' Gringo who get to spend their lives in the chile fields and making (and eating) great chile products. What a great life!
Ol' Gringo Chile Company
www.olgringo.com
Dick's Cafe
www.dickscafe.net
Thursday, September 11, 2008
Do You Like Pete Seeger Music?
Pete Seeger, Tao Rodriguez-Seeger and Guy Davis are going to perform a special "family concert" in New York in a couple of weeks. Now you're asking, "Why would he put that on a chili blog?"
That's a good question, and there's a good reason. You see, Pete and Tao and Guy are going to be performing (along with lots of others) at "New York's hottest fall tradition", the Chile Pepper Fiesta at the Brooklyn Botanic Garden. Yep! "---- an afternoon of musical and dance performances, food, and fun from chile-loving regions around the world, where the grooves are smokin', the chile peppers are scorchin' and the dancers are callin' for water!"
The date? Saturday, September 27, 2008 (noon - 6 p.m.) Learn more about the fiesta (schedule, other performers, etc.) by using the link to the official fiesta website provided below. It looks like a fun afternoon in the "Big Apple" if you happen to be in the area. From the website you may even print a coupon to bring with you to receive a free packet of chile pepper seeds so you may grow your own at home.
Border to border, coast and coast and all around the world. The chile pepper reigns supreme! Long live the king of spices!
www.bbg.org/vis2/2008/chilepepperfiesta/
That's a good question, and there's a good reason. You see, Pete and Tao and Guy are going to be performing (along with lots of others) at "New York's hottest fall tradition", the Chile Pepper Fiesta at the Brooklyn Botanic Garden. Yep! "---- an afternoon of musical and dance performances, food, and fun from chile-loving regions around the world, where the grooves are smokin', the chile peppers are scorchin' and the dancers are callin' for water!"
The date? Saturday, September 27, 2008 (noon - 6 p.m.) Learn more about the fiesta (schedule, other performers, etc.) by using the link to the official fiesta website provided below. It looks like a fun afternoon in the "Big Apple" if you happen to be in the area. From the website you may even print a coupon to bring with you to receive a free packet of chile pepper seeds so you may grow your own at home.
Border to border, coast and coast and all around the world. The chile pepper reigns supreme! Long live the king of spices!
www.bbg.org/vis2/2008/chilepepperfiesta/
Wednesday, September 10, 2008
Karen Baldwin's Classic New Mexico Green Chili
Karen says that traditional Mexican Chile Verde is a green chile stew with no tomatoes. But Karen likes a little tomato in her stew. She does warn not to overdo the tomatoes. Too many tomatoes will make the stew red in color instead of green, and will give it a flavor that is heavily tomato. It's supposed to be green chili stew, not tomato soup. Her recipe includes "just a couple of tomatoes for a richer, smoother flavor."
My question for Karen is, "If this is supposed to be a classic, old-fashioned New Mexico green chili, then what ingredients did the originators use?" Seems like it should be the original, classic, old-fashioned recipe.
We probably won't ever know the real, true answer to that question, and we shouldn't let it bother us too much. Her green chile recipe does include pork loin, garlic, red onion and New Mexico green chiles, so it has to be pretty wonderful.
Use the link at the end of this post to go to Karen's web page where her recipe is displayed. We have prepared green chile stew here at the kennel quite a few times, and we have not used a lot of the ingredients she shows in her recipe. Whether simple or complex, green chile stew is wonderful, and fall and winter are just around the corner. Perfect weather for stew. So, give this recipe a look, and then practice making some green chile stew. It's good for you, and it tastes soooooo good!
http://chile.netrelief.com/recipes/karens_green_chili_recipe.shtml
My question for Karen is, "If this is supposed to be a classic, old-fashioned New Mexico green chili, then what ingredients did the originators use?" Seems like it should be the original, classic, old-fashioned recipe.
We probably won't ever know the real, true answer to that question, and we shouldn't let it bother us too much. Her green chile recipe does include pork loin, garlic, red onion and New Mexico green chiles, so it has to be pretty wonderful.
Use the link at the end of this post to go to Karen's web page where her recipe is displayed. We have prepared green chile stew here at the kennel quite a few times, and we have not used a lot of the ingredients she shows in her recipe. Whether simple or complex, green chile stew is wonderful, and fall and winter are just around the corner. Perfect weather for stew. So, give this recipe a look, and then practice making some green chile stew. It's good for you, and it tastes soooooo good!
http://chile.netrelief.com/recipes/karens_green_chili_recipe.shtml
Tuesday, September 9, 2008
6 Great Mexican Shrimp Recipes
--- on one page! Wow! What a find!
The ones that interest me the most are #3: Coctel De Camaron Campechano (Shrimp Cocktail) and #5: Shrimp Enchiladas in Green Sauce. But, hey, you may want to try something different including a cajun shrimp recipe or a grilled/barbeque shrimp recipe. Links for the cajun and grilled recipes are provided after the main list at the top of the page where it says, "More Shrimp Recipes."
If you love shrimp as we do here at the Chili Dog kennel, then you will find a recipe to try on this page and the other pages. Now, here is that link to get you started. Enjoy!
www.mexican-barbecue-recipes.com/mexican-shrimp-recipe.html
The ones that interest me the most are #3: Coctel De Camaron Campechano (Shrimp Cocktail) and #5: Shrimp Enchiladas in Green Sauce. But, hey, you may want to try something different including a cajun shrimp recipe or a grilled/barbeque shrimp recipe. Links for the cajun and grilled recipes are provided after the main list at the top of the page where it says, "More Shrimp Recipes."
If you love shrimp as we do here at the Chili Dog kennel, then you will find a recipe to try on this page and the other pages. Now, here is that link to get you started. Enjoy!
www.mexican-barbecue-recipes.com/mexican-shrimp-recipe.html
Sunday, September 7, 2008
Old Fashioned Colorado Green Chili
Cubed pork, minced garlic, pepper, flour, diced tomatoes, chicken broth, water, diced green chiles, diced onion, salt and pepper.
Yum! Great green chili (from Denver Green Chili)! Follow the link below to learn how much of each ingredient to use to make this chili, and how to prepare it. We thought we should give you a great green chili recipe in honor of all the Hatch Valley chile ("e" in New Mexico) farmers who are currently harvesting and roasting their famous green chile peppers. Okay, here's the link. Enjoy!
http://denvergreenchili.com/coloradogreenchili1.aspx
Yum! Great green chili (from Denver Green Chili)! Follow the link below to learn how much of each ingredient to use to make this chili, and how to prepare it. We thought we should give you a great green chili recipe in honor of all the Hatch Valley chile ("e" in New Mexico) farmers who are currently harvesting and roasting their famous green chile peppers. Okay, here's the link. Enjoy!
http://denvergreenchili.com/coloradogreenchili1.aspx
Saturday, September 6, 2008
New Chili Pepper Research Results From Bolivia
Douglas Levey, a Zoology professor and evolutionary ecologist from the University of Florida, recently led a team of scientists to the rural areas of Bolivia to study chili pepper plants and chili peppers that grow in the wild there. They were especially interested in studying native populations of plants in their natural habitat to determine why some chili peppers are "hot" and some are not.
Their work is finished for now, and they just reported to the scientific community. The project was funded by the National Science Foundation and the National Geographic Society, and we believe it was money and time well spent. They learned a lot of very interesting things about chili peppers - many of them with probable commercial applications in the chili pepper industry.
Read all about their work and results in the newsletter that we just posted on our support website. Follow the link below to the main newsletter page, and then click on the newsletter title, "New Research Results: Why Some Chili Peppers Are Hot and Some Are Not." The newsletter will appear for you to read. If you are a true chili lover, you will want to add this new knowledge to your personal database of all things chili. Who knows, maybe you will also want to go to Bolivia to see for yourself. It would be a fun trip, I'm sure.
Website no longer available.
Their work is finished for now, and they just reported to the scientific community. The project was funded by the National Science Foundation and the National Geographic Society, and we believe it was money and time well spent. They learned a lot of very interesting things about chili peppers - many of them with probable commercial applications in the chili pepper industry.
Read all about their work and results in the newsletter that we just posted on our support website. Follow the link below to the main newsletter page, and then click on the newsletter title, "New Research Results: Why Some Chili Peppers Are Hot and Some Are Not." The newsletter will appear for you to read. If you are a true chili lover, you will want to add this new knowledge to your personal database of all things chili. Who knows, maybe you will also want to go to Bolivia to see for yourself. It would be a fun trip, I'm sure.
Website no longer available.
How To Make a World Famous Enchilada
It's easy, folks. All you have to do is start with 750 pounds of stoneground corn (to make masa tortillas), 175 gallons of vegetable oil (for cooking the tortillas), 75 gallons of red chile sauce, 175 pounds of grated cheese and 50 pounds of onions.
No! Wait! I'm not kidding! Actually, you would have to have more than this if you want to cook the new Guinness Book of World Records world's largest enchilada, because that's exactly what Whole Enchilada Fiesta founder and chef Robert V. Estrada uses to make his world record largest enchilada at the Whole Enchilada Fiesta in Las Cruces, New Mexico each year.
The next Whole Enchilada Fiesta is just around the corner on 26-28 SEP 2008. The 28th Annual version. In Las Cruces. And you can learn a lot more about it by using the link below to our support website (just scroll down to New Mexico) and then using the links there in our special events listing. Many people from many states attend the fiesta. Perhaps you will want to join them and eat a sample of the world's largest enchilada.
Website no longer available.
No! Wait! I'm not kidding! Actually, you would have to have more than this if you want to cook the new Guinness Book of World Records world's largest enchilada, because that's exactly what Whole Enchilada Fiesta founder and chef Robert V. Estrada uses to make his world record largest enchilada at the Whole Enchilada Fiesta in Las Cruces, New Mexico each year.
The next Whole Enchilada Fiesta is just around the corner on 26-28 SEP 2008. The 28th Annual version. In Las Cruces. And you can learn a lot more about it by using the link below to our support website (just scroll down to New Mexico) and then using the links there in our special events listing. Many people from many states attend the fiesta. Perhaps you will want to join them and eat a sample of the world's largest enchilada.
Website no longer available.
Friday, September 5, 2008
Mission Tostada! Tostada! Recipe
Tostada shells, salsa, sour cream, taco spices and seasonings, refried beans, water, ground beef, green onions, Monterey Jack shredded cheese, avocado and tomatoes.
Sound good? Learn how much of each of these ingredients to use and how to prepare them for great tasting Tostada! Tostada! tostadas from Mission, the flour tortilla (and lots of other stuff) people. Just use this link, scroll the right side of the page and enjoy!
www.missionmenus.com/Cookbook.aspx?rid=2784
Sound good? Learn how much of each of these ingredients to use and how to prepare them for great tasting Tostada! Tostada! tostadas from Mission, the flour tortilla (and lots of other stuff) people. Just use this link, scroll the right side of the page and enjoy!
www.missionmenus.com/Cookbook.aspx?rid=2784
Chile Dog 4's Hatch Valley Chile Festival Report
The Hatch Valley Chile Festival was held in Hatch, New Mexico USA on 30-31 AUG 2008. Here's Chile Dog 4's first-hand report about the festival. (She lives in Hatch.) I'm afraid it was not the kind of festival everyone hoped for, but all is not lost. We will explain after the report. We tell it like it is folks.
"Well, it's over. The festival was not like other years. I talked to all the Chile vendors, and they were not happy with the turnout. People were saying that gas prices were keeping people away this year. The only people here were die-hard Chile lovers that need their fix. Ha! I talked to my sister-in-law, and she said it was the worst year ever.
Gilly's did very well. Chile Willie did OK. Every vendor I talked to was not happy, but was OK with it. We had rain all weekend, but not bad. Just a light rain. During other festivals we would have 20-30,000 people in town. This year it was only about 6-7,000. I got a few emails from people who were here in the past, and they said gas prices were keeping them home. But they wanted prices for Chile this year, so maybe it will all work out for Chile Willie and Gilly's."
There you have it, folks. Rain, high gas prices, poor economy and people holding onto their money. Not a good mix for this part of the country. However, I'm certain they will try again next year. Everyone understands the situation. The good news is that there are people out there who want Chile even if they didn't make it to the festival. So, mail order takes over from here. At least a lot of the chile growers will be helped by this, and they have great chiles to ship. The rain and high gas prices may keep some of the folks away from the festival, but the demand for great Hatch chiles goes on. And I think it always will. There's just something special about Hatch chiles.
"Well, it's over. The festival was not like other years. I talked to all the Chile vendors, and they were not happy with the turnout. People were saying that gas prices were keeping people away this year. The only people here were die-hard Chile lovers that need their fix. Ha! I talked to my sister-in-law, and she said it was the worst year ever.
Gilly's did very well. Chile Willie did OK. Every vendor I talked to was not happy, but was OK with it. We had rain all weekend, but not bad. Just a light rain. During other festivals we would have 20-30,000 people in town. This year it was only about 6-7,000. I got a few emails from people who were here in the past, and they said gas prices were keeping them home. But they wanted prices for Chile this year, so maybe it will all work out for Chile Willie and Gilly's."
There you have it, folks. Rain, high gas prices, poor economy and people holding onto their money. Not a good mix for this part of the country. However, I'm certain they will try again next year. Everyone understands the situation. The good news is that there are people out there who want Chile even if they didn't make it to the festival. So, mail order takes over from here. At least a lot of the chile growers will be helped by this, and they have great chiles to ship. The rain and high gas prices may keep some of the folks away from the festival, but the demand for great Hatch chiles goes on. And I think it always will. There's just something special about Hatch chiles.
Thursday, September 4, 2008
Review: The Deli Express Posada Beef Chimichanga
A couple of days ago I was out running errands and running late on lunch. I decided to stop at the local C store and see if they had a slice of pizza. They didn't, so I decided to look at their selection of Deli Express sandwiches and burritos. I quickly settled on a Posada Beef Chimichanga with shredded beef, green chili and cheese. As I started eating the "chimi" after popping it in the microwave, I said to myself, "I should do a review blog post on this."
Well, here's the post, and here's my review. The "chimi" had a very good flavor, and I felt it was large enough to be a meal with a drink. The combination of ingredients is great, and the blend or ratio was very good. The price was good, also, for what I got ($1.99).
There was only one characteristic of the product that I felt was less than desirable. To me, a "chimi" should be cooked golden brown and crunchy. My "chimi" was not nearly crunchy enough for me. In fact, it was more like a burrito with a soft tortilla. Nor exactly a perfect score, but I would probably eat another one since I really like this combination of ingredients, and the overall quality of the food was good.
When I got home (I brought the wrapper with me), I decided to do a little research on Deli Express. A very interesting story. Here's a short version for you.
Back in 2001, Deli Express was voted Vendor of the Year by the Convenience Store Industry and inducted into the Convenience Store Industry Hall of Fame. In the Hall of Fame are other companies including Anheuser-Busch, Frito Lay and Coca-Cola - pretty good company by anyone's standards.
Now it's 7 years later, and Deli Express is still going strong. They have better variety, even fresher products and new package design. Founded in 1955, Deli Express products can be found in over 25,000 convenience stores and other food outlets across the U.S. Today, as a division of E. A. Sween Company, Deli Express is positioned to continue its course of improved products, improved variety and solid business growth.
From their headquarters in Eden Prairie, Minnesota (some would say the "heartland of America"), they want to continue winning the hearts of sandwich, burrito and chimichanga eaters all across the land, and I'm betting they will do it. A lot of sandwich companies have come and gone since 1955. It appears that Deli Express has "the right stuff."
Does your favorite C store carry Deli Express Posada Beef Chimichangas with shredded beef, green chili and cheese? If not, ask if they can get them for you. You might be surprised, and, yes, I am ending this post this way on purpose. Just had to get that part in there one more time about the shredded beef, green chili and cheese. Yum!
Well, here's the post, and here's my review. The "chimi" had a very good flavor, and I felt it was large enough to be a meal with a drink. The combination of ingredients is great, and the blend or ratio was very good. The price was good, also, for what I got ($1.99).
There was only one characteristic of the product that I felt was less than desirable. To me, a "chimi" should be cooked golden brown and crunchy. My "chimi" was not nearly crunchy enough for me. In fact, it was more like a burrito with a soft tortilla. Nor exactly a perfect score, but I would probably eat another one since I really like this combination of ingredients, and the overall quality of the food was good.
When I got home (I brought the wrapper with me), I decided to do a little research on Deli Express. A very interesting story. Here's a short version for you.
Back in 2001, Deli Express was voted Vendor of the Year by the Convenience Store Industry and inducted into the Convenience Store Industry Hall of Fame. In the Hall of Fame are other companies including Anheuser-Busch, Frito Lay and Coca-Cola - pretty good company by anyone's standards.
Now it's 7 years later, and Deli Express is still going strong. They have better variety, even fresher products and new package design. Founded in 1955, Deli Express products can be found in over 25,000 convenience stores and other food outlets across the U.S. Today, as a division of E. A. Sween Company, Deli Express is positioned to continue its course of improved products, improved variety and solid business growth.
From their headquarters in Eden Prairie, Minnesota (some would say the "heartland of America"), they want to continue winning the hearts of sandwich, burrito and chimichanga eaters all across the land, and I'm betting they will do it. A lot of sandwich companies have come and gone since 1955. It appears that Deli Express has "the right stuff."
Does your favorite C store carry Deli Express Posada Beef Chimichangas with shredded beef, green chili and cheese? If not, ask if they can get them for you. You might be surprised, and, yes, I am ending this post this way on purpose. Just had to get that part in there one more time about the shredded beef, green chili and cheese. Yum!
Monday, September 1, 2008
Chili & Country Music - A Winning Combination
Don't start to fret, folks. We will get to the chili. This is a story worth reading.
If you are any kind of music history buff at all, then I'm certain you've heard of the original Victor Talking Machine Company phonograph. Well, as with any business, the Victor people wanted to sell a lot of phonographs. "Records" were being "pressed" for the machines, and they knew what they needed was for more people to want to play records at home. To complete this new era of home entertainment they concluded that what they needed next was an explosion of a new kind of music that a lot of people would want to hear and play. This was 1927, and the economy was starting to feel a little shaky. They would have to hurry.
The Victor people had everything figured right, and they completed their plan by sending music producer Ralph Peer out to find and establish the new music. Modern musical scholars call what happened next "the Big Bang of Country Music."
Ralph Peer had heard there was a lot of great music out in the mountains of Tennessee, North Carolina and other nearby states. But how was he going to get to hear a lot of it? Well, he decided to set up an audition and recording studio, and issue an open invitation for people to come play their music. He looked at a map and considered other things such as a passenger rail line through town.
He settled on the town of Bristol which straddles the Tennessee/Virginia border. It had a rail line and the attraction of a town in two states. It was close enough to North Carolina, Kentucky and West Virginia, and the musical groups were chompin' at the bits to have a chance to have their music on a record.
Peer set up his equipment in a hat warehouse in Bristol, and a long line of "front-porch fiddlers, crooners and pickers" came out of the "hills" to showcase their talents. This group of people included names that are now world-famous. Jimmie Rodgers, The Carter Family and Ernest "Pop" Stoneman to mention a few. In all, 19 artists were picked (pun intended - ha!) to record a total of 76 songs.
The recordings were pressed onto records, and radio stations started playing the new music. It was like they were giving away gold. The public went crazy, and the "new music" was off and running. A lot of people now say that Bristol, TN/VA is the birthplace of Country Music.
Bristol has certainly claimed the title, and several years ago they decided to start having a festival each year to celebrate their heritage and country music. The festival, like their country music, has been very successful, and, now they are getting ready for their 2008 version with so many country music acts and other events it's hard to count them. One of the special events is a chili cookoff. Hey! You can't have a great country music festival without having a chili cookoff! Right?!
The festival is just around the bend (as they say a lot in the mountains). 19-21 SEP 2008 to be more exact. Last year they estimated 23,000 people attended. This year's festival will feature legends such as Doc Watson, Dr. Ralph Stanley and Wayne Henderson as well as many contemporary artists. If you are in the area, you really should go. It's sounds like a great, great time, and, hey, you can even get some great chili since they are going to have a People's Choice category among others.
Here is a link to the festival website if you would like to learn more. It's a great honor for chili to be associated with an event like the 8th Annual Bristol Rhythm & Roots Reunion.
www.bristolrhythm.com/index.php
If you are any kind of music history buff at all, then I'm certain you've heard of the original Victor Talking Machine Company phonograph. Well, as with any business, the Victor people wanted to sell a lot of phonographs. "Records" were being "pressed" for the machines, and they knew what they needed was for more people to want to play records at home. To complete this new era of home entertainment they concluded that what they needed next was an explosion of a new kind of music that a lot of people would want to hear and play. This was 1927, and the economy was starting to feel a little shaky. They would have to hurry.
The Victor people had everything figured right, and they completed their plan by sending music producer Ralph Peer out to find and establish the new music. Modern musical scholars call what happened next "the Big Bang of Country Music."
Ralph Peer had heard there was a lot of great music out in the mountains of Tennessee, North Carolina and other nearby states. But how was he going to get to hear a lot of it? Well, he decided to set up an audition and recording studio, and issue an open invitation for people to come play their music. He looked at a map and considered other things such as a passenger rail line through town.
He settled on the town of Bristol which straddles the Tennessee/Virginia border. It had a rail line and the attraction of a town in two states. It was close enough to North Carolina, Kentucky and West Virginia, and the musical groups were chompin' at the bits to have a chance to have their music on a record.
Peer set up his equipment in a hat warehouse in Bristol, and a long line of "front-porch fiddlers, crooners and pickers" came out of the "hills" to showcase their talents. This group of people included names that are now world-famous. Jimmie Rodgers, The Carter Family and Ernest "Pop" Stoneman to mention a few. In all, 19 artists were picked (pun intended - ha!) to record a total of 76 songs.
The recordings were pressed onto records, and radio stations started playing the new music. It was like they were giving away gold. The public went crazy, and the "new music" was off and running. A lot of people now say that Bristol, TN/VA is the birthplace of Country Music.
Bristol has certainly claimed the title, and several years ago they decided to start having a festival each year to celebrate their heritage and country music. The festival, like their country music, has been very successful, and, now they are getting ready for their 2008 version with so many country music acts and other events it's hard to count them. One of the special events is a chili cookoff. Hey! You can't have a great country music festival without having a chili cookoff! Right?!
The festival is just around the bend (as they say a lot in the mountains). 19-21 SEP 2008 to be more exact. Last year they estimated 23,000 people attended. This year's festival will feature legends such as Doc Watson, Dr. Ralph Stanley and Wayne Henderson as well as many contemporary artists. If you are in the area, you really should go. It's sounds like a great, great time, and, hey, you can even get some great chili since they are going to have a People's Choice category among others.
Here is a link to the festival website if you would like to learn more. It's a great honor for chili to be associated with an event like the 8th Annual Bristol Rhythm & Roots Reunion.
www.bristolrhythm.com/index.php
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