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Red or Green: New Mexico Cuisine by Roswell author Clyde Casey

RED OR GREEN New Mexico Cuisine By Clyde Casey

ISBNs: 1-57416-090-7

978-1-57416-090-1

272 pp., 6 x 9 (paperback) $14.95

“Red or green?” This is the most commonly asked question in New Mexico’s restaurants.

In Red or Green: New Mexico Cuisine, author Clyde Casey helps you decide that question, offering more than 200 recipes for traditional and modern dishes from New Mexico. And while this book specializes in chile cuisine, it features wonderful recipes of all kinds.

You’ll find the exotic—Blue Cornmeal Pancakes with Green Chile Chutney, Blackened Tomato-Mint Salsa—along with classics such as Beef Enchiladas and Green Chile Stew. Game and fish recipes include Cherokee Venison Meatloaf as well as Crayfish Quiche and Pecan Coated Catfish. Desserts vary from the more familiar Rum Apple Crisp and Piñon Nut Cookies to the unusual—and unusually delicious—Chocolate Tortilla Dessert.

In addition to the recipes, Casey discusses the various types of chile peppers, from the mild New Mexico 6 (formerly Anaheim) to the red-hot habanero. You’ll learn how to choose them, handle them, use them in cooking and order them by mail. Casey also introduces you to New Mexico’s wine, one of the state’s fastest growing products, and explores local wines and wineries. Finally, the book provides hints for high-altitude baking and a user-friendly index.

Red or Green: New Mexico Cuisine is a perfect companion to the best-selling Green Chile Bible and Red Chile Bible—and a must-have cookbook for chile lovers everywhere.

SUMMARY OF TABLE OF CONTENTS

Introduction

Chile; Preparing Chiles for Cooking; Varieties of Chile Peppers; Canned vs. Fresh; Corn; Beans; Going Wild in the Kitchen; From Grape to Glass—New Mexico Winemaking; New Mexico Wines; A Personal Note from the Author

Appetizers

Ceviche; Cheddar Chiles; Chil-Eat-Zas; Chile Con Queso; Cream Cheese Chile Dip; Green Chile Chutney; Green Chile Quiche; Guacamole; Jalapeño Bean Dip; Las Cruces Deviled Eggs; Layered Bean Dip; Marinated Vegetables; Nachos; Portales Spiced Peanuts; Potatoes Gordas; Potato Skins with Green Chile; Shrimp Quesadillas; Stuffed Jalapeño Peppers

Breakfast

Baked Green Chile Omelette; Blue Cornmeal Pancakes; Breakfast Burritos; Green Chiles & Chipped Beef; Huevos Rancheros; Scrambled Eggs and Avocados; Vaquero Breakfast

Salads & Soups

Jalapeño Pasta Salad; Jicama Salad; Peppery Potato Salad; Taos Black-Eyed Pea Salad; Tostado Salad; West of the Pecos Pasta Salad; Beef & Green Chile Soup; Black Bean Chicken Soup; Chilled Squash Soup; Green Chile Corn Soup; Green Chile Stew; Hopi Lamb Stew; Meatball Soup with Vegetables; Menudo; Potato Soup; Santa Fe Gazpacho

Breads

Tortillas—the Southwest Bread of Life; Corn Tortillas; Flour Tortillas; Reheating Tortillas; Bread for Three Kings; Bread of the Dead; Green Chile Cornbread Muffins; Hopi Piki Bread; Pecan Biscuits; Miniature Zucchini & Pecan Breads; Pecan & Cranberry Bran Muffins; New Mexican Sweet Bread (Molletes); Peanut Honey Coffeecake; Potato Bread; Ranch Buttermilk Bran Muffins; Sourdough Blue-Cornmeal Muffins; Spiced Pumpkin Bread; Sweet Saffron Rolls

Main Dishes

Baked Chimichangas; Beef Burritos; Beef Enchiladas; Beef Fajitas; Beef Tacos; Broiled Chicken with Tomato Raisin Sauce; Burritos with Chile Cheese Sauce; Carne Asada (Grilled Steak); Chalupas; Chicken Burritos with Black Beans & Papaya; Chicken Tamale Pie; Corn Chowder Con Queso; De Baca Lamb Stew; Four Beans & a Pea Cassoulet; Green Chile Cheeseburgers; Grilled Lamb Patties; Indian Corn Casserole; Light ’n’ Fancy Tostado Cups; Millie’s Brisket; Mushroom & Pepper Quesadillas; New Mexico Meat Filling; Posole; Quick Mini-Tamales; Santa Fe Chicken & Couscous; Spanish Chicken Skillet Supper; Stuffed Mexican Cabbage; Wilma’s Chicken ’n’ Casserole

Vegetables & Side Dishes

Preparing Dried Beans; Anasazi Beans with Chiles & Tomatoes; Fiesta Corn; Baked Beans New Mexico Style; Baked NuMex Big Jim Chiles Rellenos with Corn Stuffing; Chiles Rellenos; Chile Soufflé; Fried Green Tomatoes with Chile; Fried Squash Flowers; Green Beans in Jalapeño Dressing; Grilled Spanish-Style Eggplant; Indian Corn Pudding; Refried Beans; Sassy Stuffed Tomatoes; Spanish Rice; Spicy Garbanzo Beans & Vegetables; Squash & Tomato Con Queso; Wild Rice

Chili

Bowl of Red; Brisket Chili; Chicken & Rice Chili; Chili Verde; Chorizo Chili; Competition Chili; Easy Chipotle Chili; Green Picante Chili; Jalapeño Chili; Never Fail Chili; NuMex Big Jim Chili; Turkey Chili with Anasazi Beans; Two-Bean Chili

Wild Game & Fresh Fish

Antelope Barbecue; Baked Pheasant & Rice; Braised Rabbit; Buffalo Tongue; Burgundy Venison Steak Tips; Cherokee Venison Meatloaf; Duck with Orange; Rabbit Stew with Dumplings; Quail in Cabbage Leaves; Roast Goose; Roast Venison; Sandia Rabbit; Sweet & Sour Wild Turkey; Venison au Vin; Venison Jerky; Wild Game Mincemeat; Baked Rainbow Trout; Crayfish Quiche; Fresh Water Bass; Pecan Coated Catfish

Sauces

Green Chile Sauce; Hot Tomato Sauce; Madeira Sauce; Mole Sauce; Pecos Valley Barbecue Sauce; Piquant Plum Sauce; Red Chile Sauce; Roasted New Mexico Red Chile Cream Sauce; Salsa de Chile Roja; San Juan Barbecue Sauce; Three Chile Sauce; Wild Game Bread Sauce

Salsa

Apricot Jicama Salsa; Blackened Tomato-Mint Salsa; Fiesta Corn Salsa; Fresh Basil Salsa; Habanero Salsa; Pico de Gallo; Pico de Gallo (simplified version); Lime Salsa; Pineapple Salsa; Pumpkin Seed & Avocado Salsa; Red Bean & Corn Salsa; Red Grapefruit Salsa; Simple Salsa; Sweet Melon-Jicama Salsa; Tomatillo Green Chile Sauce (salsa verde); Tomatillo Salsa; Tomato Salsa

Desserts

Eve’s Pear Tart; Chocolate Tortilla Dessert; Hondo Raisin Cream Pie; Hot Chocolate Cake; Layered Banana & Pineapple Tortilla; Honey & Spice Cupcakes; Pecan Peach Cake; Pecos Valley Pumpkin Pie; Ruidoso Downs Pie; Rum Apple Crisp; Sopa Indian Bread Pudding; Sopapillas

Cookies & Candies

Biscochitos; Bunuelos; Carrot Cookies; Empanadas or Empanaditas; New Mexico Wedding Cookies; Piñon Nut Cookies; Candied Pecans; Cracker Toffee; Mexican Orange Candy; New Mexico Pralines; Valencia Peanut Patties

Appendix

Glossary; Altitude Adjustments; High-Altitude Baking; Other High-Altitude Adjustments; Where To Buy Chiles; Where To Buy New Mexico Wines; Index; About the Author

ABOUT THE AUTHOR: Clyde Casey has pursued a lifetime love of art and cooking—which he considers an art form—his special passion. His greatest sense of satisfaction and enjoyment comes from sharing his knowledge of New Mexico’s colorful heritage and foods with others. He has published two other cookbooks, New Mexico Cooking and Sassy Southwest Cooking.

Involved in the art business for nearly 40 years, Casey was a sculptor of Western bronzes, an art gallery operator and a general promoter of the arts. A noted Western art historian and sculptural art restoration expert, he served for a number of years as president of the Professional Artists of Colorado. He also indulged his side interest—entertaining—by producing show segments for the Jaycee Chuckwagon in the Garden of the Gods Visitor and Nature Center by Pikes Peak. At one time he also picked guitar, sang, and wrote songs with a three-man group, the Trailriders.

Casey was involved in other ventures as well. He owned the first full-line pet store and grooming parlor in Colorado Springs. He also trapped rattlesnakes and shipped them live to a biological supply house for the production of anti-venom serum.

Always seeking new interests to challenge his inquisitive mind and intrigued by many visits to New Mexico, Casey made Roswell, New Mexico, his home about twenty years ago, helping to establish a bus manufacturing plant. He immediately began studying his new home state’s history and culture. He retired in 2003 and now spends his time writing cookbooks and novels.

Clyde Casey lives with his wife, Millie, a prize-winning quilter, in Roswell. They have three grown children, five grandchildren and one great-grandchild. At home he works on perfecting his ever-growing collection of New Mexican recipes.

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