Of Hatch New Mexico, Chiles, and Cheese

image from http://www.centralmarket.com/hatch

You know you're a local New Mexican when the waiter can ask you "Red or green?" after your breakfast order and you know exactly what he's talking about. 

He's talking about chiles. 

Do you want red chile or green chile?
Yes, chile sauce can be served at breakfast. Chiles can be served with anything. On anything. All the chain fast food restaurants have chiles on their menu, including Pizza Hut. Yes, there are chiles on the pizza. 

There are even chiles in the Chinese food in New Mexico.

Seriously.

You can't enter New Mexico without being introduced to the chile - especially the green chile. New Mexican green chiles, also known as Hatch green chiles - Hatch, New Mexico being where the main (some say best) farms are located, are unique. 

They aren't a subset of another type of chile. They are their own breed, developed by Fabian Garcia and officially released in 1917 ("Improved Variety No. 9"). Today you can purchase several varieties of Hatch chiles, such as Big Jim (noted favorite, medium hot, big and meaty) and Sandia (hot and flavorful).

Fabian Garcia, first director of New Mexico A&M's Agricultural Experiment Station, also worked on onions, cotton, and pecans - all of which grow around Hatch to this day. But none of them are as famous as his chile. 

In case you're wondering, red chiles are the same chiles as green chiles, they've just been left to ripen more before they're picked.

Roasting the chile crop is a yearly tradition in New Mexico. You can watch at restaurants, farmers' markets, or temporary roadside stands.

You can also roast your own chiles at home.

This is where the hoarding begins, because if you're a chile fan, you've got to buy and preserve enough chiles to last you until the next harvest.





What can you do with your chiles, now that you have them? Well, chile rellenos are popular.

Find this Hatch chile rellenos recipe HERE

But I have found that many people like the mix of chiles and cheese. There's something especially tempting about the taste of melted cheese and hot peppers.

The Dog House Drive In, located in Albuquerque, is famous for its chile cheese dogs.

And practically everywhere has a green chile cheeseburger (including all of the fast food chains, such as McDonalds).

There is even a Green Chile Cheeseburger Trail, if as part of your tourist journey you would like to cheerfully munch your way across New Mexico state.

Several burger joints claim to be the inventor of this iconic sandwich. One of these is The Owl Cafe, which was the inspiration for the bar where my characters meet in my 1NS story DESERT TRYST.

So of course, green chile cheeseburgers have a cameo in DESERT TRYST. How could they not?

It's not New Mexico if there aren't chiles.

That Flu Virus Going Around

So who has been sick recently? Anyone? (Bueller?)

I recently caught whatever it is going around and it is TERRIBLE. Truly. It's on the biologically-engineered-and-weaponized-will-brutally-melee-you-to-the-floor level of terrible.

Started coming down with it at the RT BookLovers' Convention in Chicago, so I had the hotel provide me with chicken soup:

Yes, those are matzo balls in the soup!

Delicious!

My friends Sahara Kelly and Amanda McIntyre swear by stingers as an aide to flu recovery, so I tried that, too:

Not sure if they followed my directions or not. It's supposed to be 3 parts White Creme de Menthe to 1 part... brandy? Now I've forgotten. (The flu virus ate that part of my brain!)

How do you folks combat the flu/flu season?

Instantaneous Chocolate

I love old advertisements. It's inevitable that when I'm researching one thing, I go off on tangents because I've discovered something else. This time it's: INSTANTANEOUS CHOCOLATE - THE GREATEST INVENTION OF THE AGE.

Yes, I'd support instant cocoa as one of the wonders of the modern age, especially the "add water" kind. Warming up milk can be annoyingly difficult compared to putting the kettle on for hot water.

Sliced bread is pretty nifty, too. You know the expression "greatest thing since sliced bread"? Before you had to slice your own loaf, which can be problematic if you can't cut in a straight line both across and down.

What are some other food inventions you'd like to nominate?

World of Coffee

Caffeine Poster

How to tell your Latte from your Cafe Breve

Ziggy's Pumpkin Pie

One of my favorite things about Autumn is pumpkin pie. Does this look delicious or what? This was the pie we bought last year from Ziggy's. (Seconds before it was devoured.) We're buying two this year. Nom nom nom...

Fried Dough in Salem

Haunted Happenings time in Salem and that means FRIED DOUGH!

I love fried dough. I also love the Yankee plain-speaking brevity that makes a person call it as they see it. While elsewhere in the United States these delicious treats are known by fantastically romantic names like Dragon Ears or Elephant Ears, here in Massachusetts they're just ... Fried Dough.

'Cause...y'know...that's what it is.

Roman Sweet Cheese Cake

This blog post is from: http://bathsbloggers.blogspot.com/2011/08/sweet-cheese-cake-but-not-as-we-know-it.html

Sweet Cheese Cake but not as we know it....

You will need:

130 grams plain flour

250 grams ricotta cheese

1 egg

4 bay leaves

4 tablespoons of clear honey

Serves 4

Libum to be made as follows: 2 lb cheese well crushed in a mortar; when it is well crushed, add 1lb bread-wheat flour or, if you want it to be lighter, just half a pound, to be mixed well with the cheese. Add one egg and mix all together well. Make a loaf of this with leaves under it, and cook slowly in a hot fire under a brick

Cato on Agriculture 75

Cheese was generally salty in Roman times and while the recipe above does not state it, other sources for libum contain honey. The combination of a salty cheese and a honey finish would not go down too well; as such, a soft-cheese substitute has been chosen to make a ‘sweet’ cheese cake based on the recipe above.

Instructions

• Sift the flour into a bowl. Beat the cheese until smooth.

• Combine the flour, cheese and egg into a soft dough. It will be quite sticky.

• Split the dough into 4 and place on a grease-proof papered baking tray.

• Place them in the oven for 30 minutes, oven setting 220 degrees Celsius, until golden brown on top.

• Score and pour warmed honey over them.

• Leave to cool for 10 minutes and serve.

Recipe formed part of Bel's Tuesday Timetable event - What did they eat?