El Paso Chile Company Texas Border Cookbook
El Paso Chile Company Texas Border Cookbook comes to you from one of the country's most recognized food businesses. With over 150 Tex-Mex recipes, this cookbook is designed to please. Its recipes are simply mouthwatering.
Format: Hardcover with dust jacket, 272 pages.
Copyright: 1992, First Edition
Publisher: William Morrow and Company, Inc.
Author: W. Park Kerr and Norma Kerr
Description: Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chiles and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas Border Cookbook, the cookbook that makes all the mouthwatering food of the borderland accessible to every home cook.
Here you will find over 150 recipes—including old favorites and innovative dishes -- guaranteed to please the most hot-headed "chile heads" and everyone else who loves Tex-Mex food.
All of the more than 150 recipes are organized in chapters designed for the way people really cook and eat:
Salsas, Dips, Appetizers, and Snacks:
- Red or green, thick or thin, complex or simple, mild or red-hot, a few fresh ingredients and the assistance of a blender or sharp knife are all it takes.
The Tortilla Kitchen:
- From meatless green enchiladas to beef tacos al carbon, recipes that remain fundamental to most Rio Grande meals.
- Park's medium-hot chili with roasted red peppers and cactus pads and Michael's thick and fiery stew containing little more than tender shredded pork and poblano chiles are just two of the unusual selection of chilis reflecting the influences of Old Mexico, New Mexico, and the Pueblo Indians.
Playing with Fire:
- A sample of everything for the home cook from old-fashioned, slow-cooked brisket and familiar grilled burgers to such contemporary fare as hickory-smoked turkey breast and grilled tuna steaks.
A Bowl of Welcome:
- From a light El Paso gazpacho with a dollop of shrimp salad floating in the center to a hearty Pueblo Indian- style lamb and green chili stew, these recipes are all comforting and easy to prepare.
Texas on the Hoof:
- A chili-spiked meat loaf, a sizzling skillet of fajitas,and other Border favorites are the Kerrs' answer to the question "Where's the beef?"
Qwit Yer Beefin':
- With a grandly glazed ham and a breakfast skillet of bacon-wrapped quail, plus a mellow pheasant potpie and fiery chili-marinated spareribs, this chapter contains a mixed bag of (nonbeef) classics with modern appeal.
- Here you will find a handsomely browned holiday turkey, a thoroughly modern grilled chicken and pasta salad, as well as what the Kerrs believe to be the best fried chicken recipe on the planet.
Rise and Shine:
- To start the day -- a zesty version of huevos rancheros, plus some delectable surprises, among them whole wheat and toasted pecan flapjacks and pistachio sticky buns baked in a skillet.
- Grilled corn on the cob with lime butter and chili powder, Texmati pilaf, and hoppin' Juan are only a few of the accompaniments to make a Southwestern meal complete.
Cool and Crunchy:
- Jalapeno-pineapple coleslaw, Texas three- bean salad, and home-smoked chipotles are some of the attractions here.
- Tempting desserts of all shapes, sizes, and flavors, starring a lemon-buttermilk pie, Border brownies, and Norma's quick and easy frozen mango dessert.
- More than margaritas, here are all the drinks you need to serve with your Southwestern feasts, featuring Rio Grande lemonade and whipped Mexican chocolate.
There's more too:
- a pantry section that explains the basic ingredients of Southwestern cooking, mail-order sources, wine and beer suggestions, and menus to help you put it all together. The Kerrs, with Michael McLaughlin's help, have left nothing out in their quest to bring the absolute last word in Texas Border specialties to homes in all fifty states.
Condition: Good condition.
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