Go to Homepage   W. Park Kerr: The El Paso Chile Company's Sizzlin' Suppers


William Morrow & Co. ISBN 0-688-13250-2
Six p.m arrives, and around the country the cry goes out: What's for supper?  

How about Pecan-Crusted Catfish with Lemon-Jalapeno Drizzle? Not in the mood for fish? Then maybe I can tempt you with Grilled Chicken Breasts in a Blackberry-Sage Glaze? Or if you're in the mood for comfort food with a southwest twist, I can whip up Salsa Meat Loaf. 

Is your mouth watering yet?  

Mine is. Trying out some of the recipes to review this excellent cookbook was a positive joy. W. Park Kerr offers readers new twists on old recipes and new recipes with old twists that will delight and tantalize tastebuds.  

Most of the dishes found in The El Paso Chile Company's Sizzlin' Suppers can be prepared by neophyte cooks and use foods that are generally found in everyone's cupboards. (Doesn't everyone keep chipotles, jalapenos and green chilies in their cupboards? Us Texans do -- come on world, get with the program!) 

In case I've given the wrong impression, not all the recipes require chilies. I particularly enjoyed Going-To-Hell-In-A-Handbasket Pasta. Italian sausage, garlic, cream, penne and parmesan combine to make a dish that literally had my family fighting over the leftovers. My perpetually-on-a-diet mother didn't even blink an eye over the calories. She simply held out her plate for a second helping. 

Now if ya'll excuse me, I've got to hightail it into the kitchen and get a piece of Peach Preserves Cake with Bourbon Soak (glaze) before it disappears. Us Texans may be with the program, but we're also sneaky when it comes to desserts. Give a Texan a crumb and he'll take a chunk. 

Hey! There goes my dad towards the kitchen… 

Teri Dohmen

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