Here’s the secret to great-tasting Mexican restaurant rice, or what we call New Mexican Red Chile Rice at home–homemade chile paste. Boom, done. Zesty, colorful rice thanks to the chile goes with all kinds of meats, fish, and vegetables, not just Tex-Mex and Hispanic cuisines.
These lamb tacos served with Mindy’s fabulous Cumin Cucumber Slaw and a side of our twist on Loretta Lynn’s tater log skillet potatoes borrow from plenty of cultures and pull together nicely. The tacos start with some super easy, hands-free indoor barbecue in a slow cooker.
Are you eating enough cabbage? …
Real cornbread dressing starts with a skillet (or two) of cast iron cornbread. You can’t rely on a bag of crumbs, and you can’t use a box of sweet Jiffy mix. For foolproof convenience we always use a southern-style self-rising cornmeal mix (with leavening and salt already mixed in), like Martha White brand. Once that’s done, the rest is a cinch.
New Mexico green chile nuts like us might find it difficult to settle for regular old ratatouille after this Green Chile Ratatouille because, frankly, it will taste like something’s missing. Something important. Which it will be.
We are especially fond of the little family-owned neighborhood barbecue spots in Florence, Alabama, like Bunyan’s, Howell’s and Brooks, homegrown and much older than the slick barbecue of new Nashville. They all feature the incredible and very simple Alabama hot slaw. It’s a spicy blend of chopped cabbage with yellow mustard dressing, ideal for piling on a barbecue pork sandwich or hot dog.