American Southwest
Article: Chile Verde
Green Chile was one of the first recipes that I ever committed to memory. Thanks to the mother of my childhood friend Jennifer Arriaga, I leaned how to cook this dish in my early teens and have been making it ever since. Green Chile or Chili Verde is the lesser know (in the UK) sister to the popular American Southwest staple of Chile Con Carne. Chile Verde is a Mexican stew that really lets the flavours of chili's sing. There are many variations of the chili, some to include tomatillos or white beans, but never tomatoes. In this version I've used Padron peppers, their flavour works wonderfully in this stew. Feel free to replace with any mild-medium chilies that you have...
Article: Jalapeño Corn Bread
Southern boys love their cornbread, this is a cornbread to lust after. Cornbread is a popular item in southern American cuisine. It's enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, *gasp* steamed. Steamed cornbreads are mushy, chewier and more akin to a cornmeal pudding or polenta than what most consider to be traditional cornbread.Cornbread can be sweet or savory, I've opted for the latter here. I love it with as an accompaniment to Chile Con Carne. I've jazzed up the standard cornbread with a lime, coriander and jalapeno to echo the flavours that go with the American southwest. This can be baked in individual muffin tins or a small round cake tin.
