Dishing Up® New Mexico145 Recipes from the Land of Enchantment
Foreword by Vicki Pozzebon
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.
Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, Dave is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.
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