Local Food, New Mexico Green Chili!!!

randyh · Post by **randyh** » Mon Sep 26, 2011 5:46 pm

One of the greatest parts of living in New Mexico is the fall chili roasting, nothing like the smell of fresh roasting green chili and nothing better to eat. Tonight is seasoned chicken breasts with fresh green chili on top. Awesome stuff!!!

Just thought I would share.

What is your favorite local food!!!

Sharaine · Post by **Sharaine** » Mon Sep 26, 2011 8:00 pm

Randy, you're making me homesick for New Mexico and Hatch chile. I love that stuff. The scent of roasting chile can be bested only by pinon wood in a fire.

Sharaine

Polly · Post by **Polly** » Mon Sep 26, 2011 8:20 pm

Ummmmmmm, I can smell it too. When I visited your state, it took me a while to learn that whenever I ordered something in a restaurant and the waiter asked "red or green?" it referred to the type of chili!

My favorite local food is the crabcake (gluten-free, of course). And now you've got me wondering if I should top it with fresh green chili. Sounds yummy.

Love,

Polly

randyh · Post by **randyh** » Tue Sep 27, 2011 3:47 pm

Hatch green chili is the best, we had some roasted and keep it in the freezer so we have it during the year its good stuff.

And crab cakes with green chili, hmmmm, I think a try is in order.

Post by **tex** » Tue Sep 27, 2011 4:18 pm

I wish I could add something to this thread, but about the only foods that I can think of that might be representative of Texas, would be armadillo or rattlesnake, and since I don't consider either of them to be a gourmet delight, I'm stymied.

I'm a chili fan, too, however.

Tex

randyh · Post by **randyh** » Tue Sep 27, 2011 4:23 pm

I know someone here who hunts rattlesnakes for a hobby, at any one time in the back of his truck he will have live rattlesnakes in a wooden box with a plexiglass lid so people can see them. He makes the best rattlesnake stew every, its very good.

Never tried a armadillo though!!!

Polly · Post by **Polly** » Tue Sep 27, 2011 4:30 pm

Tex,

How about barbecued ribs or chili? You have shared your fabulous chili recipe with us - with chilis!

Love,

Polly

P.S. Randy, you're ON! I'm gonna look for some Hatch green chili (hope I can find it) and will let you know how it tastes on crabcakes.

randyh · Post by **randyh** » Tue Sep 27, 2011 4:34 pm

Here is our challenge with this recipe, I have great green chili's but getting a decent crab around here is a big challenge!!

Do you have a recipe for GF crab cakes I could borrow?

Post by **tex** » Tue Sep 27, 2011 5:35 pm

Randy,

I've never tried rattlesnake stew. I've had grilled rattlesnake, but IMO it's much better deep-fried.

I've never had any armadillo, either. I found out decades ago that they carry leprosy, so I've never entertained any desires to view them as food. Did you know that by using DNA analysis, researchers have been able to determine that roughly a third of the leprosy cases that are diagnosed each year in this country, are caused by contact with infected armadillos, mostly in Texas and Louisiana. I don't think that Louisiana has all that many armadillos, but as you probably know, them Cajuns will eat just about anything that runs, flies, crawls, swims, slithers, hops, skips, or jumps, and armadillos are pretty easy to catch.

Tex

Post by **tex** » Tue Sep 27, 2011 5:39 pm

Polly,

The problem with ribs or chili, is that they're not unique to Texas - they're popular all across the South.

Love,
Tex

sarkin · Post by **sarkin** » Tue Sep 27, 2011 7:00 pm

WOW - armadillos and leprosy! (I wonder what slithering/creeping/crawling thing was a leprosy vector-critter in biblical times & climes!)

I got nothing to compete with green chilis - but lots of great local eats to the surrounding area. We had a shockingly good wine from Long Island last night (shared with a visiting friend from California). But nothing here has the massive food, culture, social, and AWESOME power of the NM chilis! Nor the MD crabcakes, come to think of it... Not even the Manhattan clam chowder, or the Brooklyn beers (so many breweries now, as in pre-Prohibitions days! - and heck, I should start pitching them all about the need for a GF specialty brew!)

xox/S

Post by **tex** » Tue Sep 27, 2011 8:07 pm

Sara,

Speaking of leprosy, have you ever seen this thread from a couple of years ago? It discusses a genetic link between leprosy and Crohn's disease.

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=10895

Love,
Tex

MaggieRedwings · Post by **MaggieRedwings** » Wed Sep 28, 2011 5:20 am

Polly,

On vacation we ate at Lone Cedar in the Outer Banks and they had a 100% crab cake with no filler. I ordered a double serving for dinner so I could take one home since I can never find them without filler. The next day for lunch I had the crabcake with some green Picante sauce that our friend made. I was absolutely fabulous. You have to try the crabcakes with the chiles. You will be impressed.

Love, Maggie

Deb · Post by **Deb** » Wed Sep 28, 2011 5:26 am

I make these crab cakes with a piece of gluten-free bread (and I am eating dairy and eggs). They're very good.
I usually use blue crab meat.
Crab Cakes
1 pound crabmeat
1/4 cup mayonnaise
2 tablespoons fresh minced parsley
1/2 teaspoon salt
1/2 cup soft bread crumbs
2 large eggs, beaten
1 stick (8 tablespoons) butter

Mix together the crab meat, mayonnaise, parsley, salt, bread crumbs, and beaten eggs, stirring gently. Shape into about 8 crab cakes and refrigerate 30 to 45 minutes. Melt butter in a large heavy skillet over medium low heat; sauté crab cakes until nicely browned on all sides, about 6 to 8 minutes. Serve with lemon wedges or a cocktail sauce.

Polly · Post by **Polly** » Wed Sep 28, 2011 7:17 am

Deb, your recipe sounds great! Here is my version, which is dairy-free and soy-free in addition to GF:

1 lb. lump (if you can afford it!) crab meat
2 tbsp. mayo (Spectrum Canola mayo is soy-free)
2 tsp. Old Bay seasoning
2 tsp. minced fresh parsley
1/2 tsp. prepared yellow mustard (optional)
1 egg, beaten
rice crumbs, if you want a little filler

Mix everything together except crab. Add crab and toss gently to coat. Without gluten, crab cakes to not hold their shape very well. I make up little aluminum foil "boats" to put the crab mixture in (I guess I could use ramekins if I had any!). Chill for several hours. Broil 10 -15 min.

Maggie, thanks for the info! There is a retaurant just over the Bay Bridge on the eastern shore of MD named Fisherman's Inn that has a GF crabcake to die for!

Randy, I'm sure your juice combo works well for you. Can you believe that I discovered that I am sensitive to carrots, of all things!

Love,

Polly