Friday, September 20, 2013

A Green Chile Celebration

Quick, the growing season is nearly over! Go online and order a stash of however many pounds of green chiles make you feel secure for the coming year...or gas the car for a drive to New Mexico. Green chile heaven is too good to miss.

On your way back, open my recent article in the  San Antonio Express-News, for how-to details and recipes, including braised short-ribs and green-chile polenta by innovative Chef Andrew Cooper of Four Seasons Resort Rancho Encantado de Santa Fe.

In the mood for something quicker? Try chile expert James Ditmore's Turquoise Trail Sliders, which will make you shiver in your seat, the taste is so good.  

And of course you'll want a tingling margarita to go with them, maybe the chile-infused La Posada de Santa Fe Caliente Margarita, recipe here.  

Or my own sweet, tart and powerful Hill Country Margarita.

You're welcome.

Copyright 2009-2013 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.

1 comment:

  1. Wonderful advice - having chiles in the freezer is the only way to get through the times in between their season!

    My favorite is a roasted green chile relleno casserole - so good for brunch and the leftovers make a great side any time of day.


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