Comfort Food From New Mexico - A Cookbook by Keith Allen West (Signed Hardback 1st Edition)

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SHIPS ON 11/22/23

“Chile, they say, is the king, the soul of the Mexicans–a nutrient, a medicine, a drug, a comfort. For many Mexicans, if it were not for the existence of chile, their national identity would begin to disappear.”

– Arturo Lomelli

New Mexican cuisine is a blend of Spanish, Native American, and Mexican cooking ingredients and culinary techniques. While familiar items like beans, squash, and corn are often used, one of the most popular ingredients is green chile.

Cooking with hatch green chile is something every New Mexican is familiar with and the possibilities are endless when you throw in red chile as well. One staple of New Mexican cuisine is red or green chile sauce. This spicy base is used to smother enchiladas, burritos, stuffed sopapillas, and just about anything else you can think of.

Roasted green chile is commonly used to top cheeseburgers, stuff into burritos, fry into rellenos (cheese and/or meat stuffed whole chile pods fried in a batter) and made with ground beef and potatoes in stew. 

Green chile is such a popular part of New Mexico cuisine that it can also be found in desserts, breads, pizzas and more.

ENTREES

• TRADITIONAL CHILE RELLENO
• GRAMA’S CHILE RELLENO
• SKINNY CHILE RELLENO
• BEER BATTER CHILE RELLENO
• **NEW MEXICAN GUMBO**
• HATCH GREEN CHILE MEATLOAF
• GREEN CHILE ENCHILADAS
• GREEN CHILE MEAT ENCHILADAS
• HATCH GREEN CHILE BURQUE TURKEY FRITTATA
• GREEN CHILE LASAGNA
• CHILE LOVER’S PIZZA
• PIZZA WITH HATCH GREEN CHILE
• HATCH GREEN CHILE ALFREDO
• GREEN CHILE PESTO STUFFED CHICKEN
• GREEN CHILE CHORIZO SPUDS
• MINI GREEN CHILE CORN DOGS
• GREEN CHILE ASADERO QUESADILLAS
• HATCH CHICKEN CORDON GREEN
• GREEN CHILE, CHICKEN, AND SWEET CORN FLAUTAS
• RED CHILE ENCHILADAS

SOUPS, SALADS, AND SIDES

• GREEN CHILE STEW
• HATCH GREEN CHILE POTATO SALAD
• HATCH GREEN CHILE PASTA SALAD
• GREEN CHILE ENCHILADA SOUP
• SOUTHWEST SALAD WITH PECAN ENCRUSTED HATCH GREEN CHILE
• SOUTHWEST SALAD
• GREEN CHILE CORNBREAD
• HATCH GREEN CHILE CHEESE GRITS
• ROASTED SALSA VERDE
• GREEN CHILE STREET CORN DIP
• RED AND GREEN SPICED CHICKPEAS
• GREEN CHILE HASHBROWN PATTIES
• GRINGO POSOLE
• GREEN CHILE SHRIMP RISOTTO

DESSERTS

• GREEN CHILE PUMPKIN PIE
• SINFULLY SPICY APPLE PIE
• HATCH GREEN CHILE ICE CREAM
• HATCH GREEN CHILE MEXICAN CHOCOLATE MOUSSE

ABOUT THE AUTHOR: Keith Allen West is a Frommer's Travel Guide Award Winning Chef from his time in New Orleans. His boutique Olde Victorian Inn and 914 Super Club was loved by thousands of guests for the authentic Creole and Cajun foods served in the lush private courtyard. He was known for his three course breakfasts and five course dinners. After Hurricane Katrina he ended up in New Mexico where he dove into learning and loving the Nuevo Mexican food, but with a distinct dose of southern charm. 

Besides his culinary career, Keith is a “Best Actor” award winner on the festival circuit. He’s a dynamic, complex and authentic actor like Matt Bomer, but with the comic, quick-witted humor and timing of Melissa McCarthy.

Through out his career, he has worked with actors and directors from multiple Academy Award winning films. He stars in a new award winning sitcom pilot Deeply Superficial and has a lead role in the comedy film Third Act. His career includes CBS All-Access Interrogation, Netflix’s Half Brothers, BRAVO’s Untying the Knot, HGTV’s You Live In What, Hell or High Water, Whiskey Tango Foxtrot, Longmire and many more.