El Paso Chile Company Cookbook - Sizzlin' Suppers

El Paso Chile Company Cookbook - Sizzlin' Suppers offers up home cookbook over 100 recipes from the famous Southwest food business. Owner Kerr gives you the recipes to make suppers worth coming home for. 

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Format: Hardcover and dust jacket, 194 pages. 

Copyright: 1998. First edition 

Publisher: William Morrow and Company, Inc. 

Author: W. Park Kerr 

ISBN: 9780688132507

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Description: Everybody knows that everything's bigger in Texas -- appetites included. But you don't have to be from the Lone Star State to have a smoldering passion for chile peppers, a predilection for grilling, or a hunger for the bold, fiery flavors of the Southwest. Hot on the trail of his two bestsellers, Texas Border Cookbook and Burning Desires, W. Park Kerr's Sizzlin' Suppers is a mouthwatering collection of smoky, spicy recipes inspired by the borderland and beyond. 

And Kerr, a native Texan and owner of The El Paso Chile Company, certainly knows the territory. His hearty, flavorful dishes beg you to lick your fingers and ask for seconds -- and don't require a lot of exotic ingredients or complicated techniques to prepare. 

More than 100 recipes are organized by chapters that tackle the subject of supper one course at a time. Kerr's salads are totally cool and much more than side dishes: Recipes like Korean Kim Chee Slaw, Mexican Fire and Ice Fruit Salad, and Horseradish Potato Salad all have flair and flavor to spare. Another chapter is dedicated to robust, stick-to-your- ribs main-course soups, such as Double-Cooked Minestrone, Fork and Knife Chicken Soup with Chile-Corn Dumplings, and Creamy Mussel Chowder with Chipotle Peppers. 

Healthful, quick-cooking fish and seafood dishes take a walk on the fiery side with recipes for Pecan-Crusted Catfish with Lemon-Jalapeno Drizzle, Swordfish Soft Tacos with Guaca-Salsa-Mole, and Grilled Shrimp with Guava Barbecue Glaze. 

In a section devoted to America's favorite bird, Kerr covers the traditional chicken and poultry dishes. Try his Perfect Roast Chicken or Chicken-Fried Chicken Breasts with Sassy Buttermilk Gravy -- or maybe something a little different, like Classic Turkey Pot Pie with Scallion Biscuit Topping or Duck Breasts with Asian Pear Salsa. But fear not, steak lovers -- the joys of red meat are fully addressed as well. Saucy, succulent main courses like Flank Steak with Pico de Gallo Marinade, Mint Julep Lamb Chops, and Roast Pork Tenderloin with Pomegranate Sauce are enough to bring out the brawny Texas appetite in anyone. 

Kerr never compromises on flavor, especially with his vegetarian dishes -- after all, chiles are vegetables, right? Dig in with recipes for Black Bean and Cheese Chilaquiles, Orzo-Stuffed Peppers with Zinfandel-Tomato Sauce, and many others. Pasta, that ubiquitous noodle, also lends itself to many a satisfying supper, like Penne with Broccoli and Blue Cheese, Fettuccine with Shrimp Bolognese, and Going-to-Hell-in-a-Handbasket Pasta. 

Balancing your main course with show-stealing side dishes is easy: Try Smashed Potatoes with Sour Cream and Scallions, Grilled Asparagus with Orange-Garlic Oil, or even Rosemary Roasted Cauliflower. And finally, supper wouldn't be supper without an indulgent dessert -- try your hand at easy sweets like Mango Bread Pudding and Tin Roof Ice Cream Sundaes with Jack Daniel's Hot Fudge Sauce. 

It doesn't matter whether you're preparing a big get-together or just Monday night's dinner -- as long as you love to eat, The El Paso Chile Company's Sizzlin' Suppers can show you how to create suppers worth coming home for. 

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Condition: Good condition. Title page has creased upper edge. 

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