…if what they want is GOOD food.

Having never been to New Mexico, I am by no means an expert on green chili. While I’ve made a Mexican version of chile verde in the past with the addition of tomatillos, this authentic New Mexico version relies exclusively on the smokey, complex flavor of roasted green chiles.

My sister, having visited the Southwest on several occasions, oftentimes regales me with stories “of the best tasting green chili on the planet” and boasts about the fact that you can get “roasted green chilies on anything.”  Judging by how fanatical the inhabitants of the state are about food in general and especially their famous green sauce, I have no doubt that I would fit right in.

Knowing how fascinated I am by the humble, yet satisfying cuisine of he Southwest, one of the first cookbooks my girlfriend ever purchased for me was Huntley Dent’s, The Feast of Santa Fe: Cooking of the American Southwest.  While the picadillo recipe has already become one of our all-time favorite weeknight meals, after preparing this authentic green chili, we just might have discovered our new, slow-cooked Sunday sauce.  If the sound or look of this dish doesn’t get you excited, throw some green chilies in the oven to roast and their intoxicating aroma certainly will.

Read more

Learning to stir-fry properly has taken me a very long time. In fact, I still have a ways to go. What is seemingly the easiest and quickest way to cook is in fact quite difficult to do well.  We’ve all done it at one point or another: soggy, partially cooked vegetables, under-browned meat with no flavor and heavy, copious amounts of grease. No, stir-frying isn’t as easy as Martin Yan and Rachel Ray might have us believe after all. But if you can remember a few simple rules, you can see results on par with some of the best asian takeout spots in your neighborhood.

Simply put, you need to bring the heat. From the second the first item goes into your pan to last moment before it’s plated, you must have your wok or skillet on the largest burner cranked-up as high as it will go. While this might seem intimidating at first, keep in mind that this intense heat will render the most authentic end-product; it’s the closest we home cooks can get to the insane amount of heat created by a 300,000 BTU wok station at a Chinese restaurant.

This recipe is a great one to get your feet wet with high heat stir-frying. Once your prep work is done, this meal comes together in a matter of minutes. Delicious, crispy pork blends perfectly with the crunch of cashews and a floral hit of mint and basil. Salty fish sauce and the bright tang of lime juice and zest elevate the dish beyond your humdrum takeout order, adding a taste that is both pleasant and unique.

Read more