Post by Lady Winter Wolf on Jul 12, 2007 18:38:15 GMT -5
Ok, so I'm a chef, not a professional one, but good enough to have been on local tv, in food mags, and won a barrel load of contests...I love to cook, and eat of course.
When my hubby took me to Utah last year, I discovered authentic Southwestern cooking, not that garbage you get in "Chili's", or other restaurants touting supposedly Southwestern cooking. But I live in PA, where am I supposed to get the ingredients I need to make these fabulous dishes (yes, I actually bought cookbooks on Utah and New Mexico recipes). How am I supposed to make my hubby's favorite, Chile Rejanos, if I get looks of confusion at the local markets when I ask if they have anaheim, poblano or new mexican green chiles?
I have found Chile nirvana..ommmmmm....ommmmmm.
The New Mexico Connections at: www.newmexicanconnection.com/
;D
When my hubby took me to Utah last year, I discovered authentic Southwestern cooking, not that garbage you get in "Chili's", or other restaurants touting supposedly Southwestern cooking. But I live in PA, where am I supposed to get the ingredients I need to make these fabulous dishes (yes, I actually bought cookbooks on Utah and New Mexico recipes). How am I supposed to make my hubby's favorite, Chile Rejanos, if I get looks of confusion at the local markets when I ask if they have anaheim, poblano or new mexican green chiles?
I have found Chile nirvana..ommmmmm....ommmmmm.
The New Mexico Connections at: www.newmexicanconnection.com/
;D
