Archive for September, 2008
Come one, come all, its for a great cause.
A standard for many, locals and tourists a like- Whiskey Jacques burns to the ground. It along with Dirty Little Roddy’s caught fire Sunday the 14th of Sept, 2008. At this point the cause of the fire is yet to be determined. Here is a great video of the action-
As you know, I am a Green Chile fanatic. Once the fall rolls around it is time to track down your local Green Chile farmer. My Aunt Arlene, who lives in Ogden turned me on to a nice Japanese fellow last year. I logged him in my cell phone as Green Chile Willie. I was a bit distressed when I found out that the number was not working anymore when I tried to call him last week. Luckily, Aunt Arlene came through for me with new contact. Can’t remember his name, but he lives in Hooper, Utah His number is 801-540-4059. He has oodles of Big Jim’s. (Which are my favorites, not to hot, but got enough zing to put some pep in your step) Here is a bit of info on the Big Jim variety of Green Chile’s.
The Numex Big Jim is listed in the Guinness Book of World Records as the producer of the largest Chile pods ever grown, with specimans in excess of a foot long (12 inches) not unknown. The variety was developed in the mid 1970′s by Dr Nakayama as a result of a breeding program at the New Mexico State University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigorously and are surprisingly small in comparison to the gigantic pods growing between 24″ to 36″ high. Up to 30 pods may grow on a single plant which ripen from green to a deep red approximately 80 days after transplanting seedlings. Due to the pod size and mild heat quotient (500 to 2,500 SHU), Big Jim is perfect for making decorative “ristras” as well as the classic (and very tasty) Chile relleno dish. To make Chile Relleno’s, toast, peel and de-seed ripe chiles. Stuff them with your favorite plain or herbed cheese (cheddar cheeses work well). In a small bowl, beat two eggs with a dash of salt and a tablespoon of flour to make a light batter. Dip each stuffed pepper into the batter before frying in hot olive or vegetable oil in a heavy skillet. Drain on paper towels, sprinkle with a bit of additional cheese, top broil and serve with a fresh salsa. You can also add diced, cooked chicken or beef to the cheese stuffing if you wish or any other combinations you wish to try. My favorite is just to roast em-
and eat them with EVERYTHING….Eggs,potatoes, bacon, pinto beans and Green Chile- this is a meal that will set you straight all day long! Also green chile goes great with pasta dishes, on top of pizzas, great with a warm buttered tortilla
Seriously do yourself a favor and go and get some!
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