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Poblano Chili con Carne from James Peterson

Poblano Chili con Carne from James Peterson

From James Peterson’s Meat comes a new level of heat. His interpretation of chili [not chile] uses meat along with beans, but it’s the poblanos that make the difference. This is a hot dish. A beer evoking, tongue singing recipe that will put sweat on your brow. Those...

Grilled Asparagus with Chili-Lime Butter

It may be September but somewhere the asparagus, a springtime treat, is still sprouting. When I see a spear of asparagus, I start looking around for a lurking T-Rex. Asparagus is positively prehistoric looking. And then you taste it, and that confirms that your...

Classic Coney Sauce

Have you ever orchestrated a surprise for your spouse, a big surprise, and had it not work out exactly as you had fantasized? I flew Suzen 3000 miles, rented a car, and drove her to a sacred place. Near my boyhood home was, and is, the greatest hot dog stand on the...

Red Chile Fried Chicken

All of us have comfort foods. Rarely, very rarely, is our comfort food healthy. There is something curious about the human desire for comfort and self-destruction. I do not intend to be philosophical here. No, I’m going to be practical. If you are going to eat a...

Charro Beans with Blackened Tomatoes

Mark Miller is one of the most prominent Southwestern chef and cookbook authors. If you visit Santa Fe, then the Coyote Café is a festive spot for his delectable beverages, appetizers and full meals. The wide stairway lined with pink stucco leading you to the second...