Jenny's View
Dear Friends,
We cooks love October, when the summer’s bounty of wine and chile leads to happy planning for holiday feasts. Chef Lane has been loading up on all the great produce at the farmer’s market, and serving up old favorites like his Roasted Corn-Poblano Chowder, garnished with crispy fried poblano. But he’s also created some new dishes with fall’s signature aroma. Start with the Grilled Smoky Cheddar Bites, served with hot shots of Smoked Tomato Soup and Creme Fraiche. Then try his Char-grilled Mahi-Mahi, served with Roasted Pepper Vinaigrette, Sweet Corn Jicama Salsa, and Sweet Potato Polenta. Yum!
For lunch, Chef Lane has a Pulled BBQ Spaghetti Squash sandwich that you just have to try. Yes, you heard right—it’s a roasted squash tossed with spicy barbecue sauce, served on toasted Hawaiian bread. Another new favorite is his Mac & Cheese, which he makes with grilled shrimp and smoked cheddar. Talk about addictive! Add a glass of your favorite New Mexican red or white, and don’t bother choosing between red or green. This time of year, you’ve gotta try both.
Many spicy returns,
Jennifer Lea Kimball
