Sharon’s Rice and Green Chile
Sharon’s rice and green chile went from ribs night in Baton Rouge to our Thanksgiving table. Assemble it two days ahead, and always make the double batch.
-
-
Friday Roundup #38
Sunflowers on the counter, half the office bolting ahead of a Friday storm, the collards still sitting on my desk, and a gluten-free honey cake in the oven.
-
How to Roast and Freeze Hatch Chile (25 Pounds at a Time)
Twenty-five pounds of fresh Hatch, one afternoon on the Kamado, and a year of green chile in the freezer. Plus the queso you have earned by the end of it.
-
Somebody Picked These Chiles
Hatch chile farmworkers pick by hand through a sixteen-hour day for under $6,000 a year. A Labor Day essay about what my twenty-five pound box actually costs.
-
Friday Roundup #37
An invasive grass has taken the back of the property, the collards are still not in the ground, and minor-league September is winding down at Gwinnett Field.
-
Friday Roundup #36
Remy takes National Dog Day personally, the collard seeds arrive, Hatch chiles are inbound, and I fall down a Scottish hoof-trimming YouTube hole.
-
Green Chile Chicken Enchiladas
If you read Sunday’s post, you already know what these are doing here today. If you didn’t, the short version is: I’m a Texan, it’s Cinco de Mayo week, and I’m cooking what I actually cook on Cinco de Mayo, which is Tex-Mex, made by a Texan, with full honesty about what it is and…
