WARNING! EXPERIMENTAL RECIPE! Since we made Bo’s massive steak last week, I thought we would give Travis his turn this week. Ever since I wrote the chili scene in You Can Leave Your Boots On, I’ve known I wanted to do post with a chili recipe. Only problem? I don’t have a vegetarian chili recipe. (Hey, I live in Texas with a Bo-style carnivore). But… I live in Austin, Texas and I know lots of vegetarians. So… none of them gave me their recipe to plaster all over the Interwebz. The advice I got was, “Just make your favorite chili recipe and sub textured meat protein for the meat.”
Okay, all great, except all my recipes start with browning the meat. So I consulted Mr. Google. There are tons of vegetarian chili recipes, but none looked quite like the type of chili I would normally make at home. So…. I started from scratch. I’m experimenting on y’all. Here we go… Continue reading
I love fresh tomatoes and with the mild summer we’ve had a bumper crop this year. Kim McMahill is here today helping us put those tomatoes to use with a yummy Green Chili Stew recipe. Make sure to scroll down and check out her novel, Marked in Mexico. If you comment on this post, you’ll be entered to win a copy of the book.
I’m thrilled to be here today on Foodie Friday to share one of my favorite recipes, and the timing couldn’t be better. Not only do I love food, but I love to garden and eat seasonally. My other passions are travel, especially south of the border, and writing adventure novels (see blurb below). Mix this all together and you get green chili stew.
For some reason I can grow tomatoes like crazy and I’ve had good luck with Big Jim Chili peppers, both are essential ingredients in this recipe and many Mexican dishes. I don’t really have room in my garden for onions and potatoes, but those are cheap and almost always in my vegetable bin. Throw in some cubed pork and garlic, and that’s all you need to make this simple hot and spicy New Mexican dish.
Green Chili Stew Recipe
Directions: Continue reading
I thought I would bring you something with a little Latino flair today. Dylan, my chef from “Tall Order” is third generation Mexican American. He doesn’t speak any Spanish, but his roots shine through when he is cooking at home for Win. Since Bones has callously refused to butcher a goat and dig a pit so I could make you authentic barbacoa, I had to fall back on something I could throw together in the kitchen during the five minutes I generally allow for food prep. Ready?
Recipe: Pasta al Mojo de Ajo con Camarones
- 3/4 cup olive oil
- 3 whole guajillo chiles
- 3/4 cup minced garlic (I use the stuff in the jar, but you chop up a million cloves of garlic if it makes you happy)
- 5 tablespoons fresh lime juice
- 1 1/2 teaspoons salt
- 1 lb Angel Hair Pasta
- 1 lb peeled shrimp
- grated Parmesan or queso anejo (optional)
- green onions, parsley or cilantro (optional)