Dishing Up New Mexico: 145 Recipes from the Land of Enchantment by Dave DeWitt

  • Dave's fresh red chile sauce

    from Dishing Up New Mexico: 145 Recipes from the Land of Enchantment Dishing Up New Mexico by Dave DeWitt

    • Categories: Sauces, general; Soups; Cooking ahead; Mexican; American; Vegan; Vegetarian
    • Ingredients: onions; cilantro; Mexican oregano; ground cumin; New Mexico red chiles
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Notes about Recipes in this book

  • New Mexican green chile quiche

    • TrishaCP on July 14, 2015

      This quiche tasted absolutely great-hard to go wrong with a cheese, chile, corn, and tomato combination. I had mild chiles, but this could definitely take some heat. My pre-made pie crust was apparently smaller than the recipe wanted (even though I had a standard size), because I had lots of leftover egg mixture. Maybe this threw off the ratio between eggs and veggies, because the egg mixture curdled a bit. Next time I would reduce at least by half the milk in the egg mixture to see if that helps.

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  • ISBN 10 1612122507
  • ISBN 13 9781612122502
  • Linked ISBNs
  • Published Jun 01 2014
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Publishing LLC

Publishers Text

Dishing Up® New Mexico is an irresistible collection of 150 recipes, many contributed by chefs, farmers, and small food producers from around the state, that celebrate the rich diversity of New Mexico’s cuisine.

From farm-fresh tomatoes, onions, and asparagus to blue corn, a wide range of chile peppers, pumpkin, pinto beans, artisanal cheeses, and meats like bison, churro lamb, and oryx, New Mexico produces some of the best food in the world. Drawing from many of the state’s popular food sources and destinations, Dave DeWitt has included delectable recipes for every meal and every course, including Spicy Stuffed Ancho Chiles, Chipotle Pumpkin Seed Pesto, Blue Corn Pancakes, Calabacitas with Red Serranos, Southwest Asparagus Strata, Grape-Grilled Quail with Goat Cheese Rounds, Short Rib Chili, Slow Roast Breast of Lamb with Honey Cumin Glaze, Buffalo Green Chile Eggrolls, Pasilla Scones with Red Chile Honey, Broccoli and Mustard Soup, New Mexican Baklava, and Spicy Chocolate-Raspberry Muffins. DeWitt even includes beverage recipes, such as Craft Stout Michelada, Green Bean Bloody Mary, and Prickly Pear Margarita.

Dishing Up® New Mexico is also a visual tour of New Mexico's food and drink scene, with beautiful photography of farms, inns, and more. Profiles of the people behind these enterprises, along with suggested itineraries for food lovers traveling the state, make this book an engaging read and a travel companion as well as a must-have cookbook.

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