Famous Hand Model Split Pea Soup

Here in America, next weekend marks the end of Daylight Saving Time.  Why we still do this is a topic of endless debate; frankly I think the entire world should be on one global time zone anyway, but early Sunday morning, most of us will dutifully set our clocks back one hour and it will get…

Turkey Bean Chili

Chile. Chili. Chilly. What’s the difference? Chile (pronounced cheé-leh in Spanish) refers to any one of hundreds of types of chile pepper. Chiles include Serrano, Guajillo, Chipotle, Habanero, and so on. The pepper is also referred to as chili or chilli in places outside of the American Southwest. Chili refers to a stew usually made with,…

Salsa Verde

What do you do when someone gives you a big bag of tomatillos? Well, when life gives you lemons, you make lemonade, right? (Or limoncello). Here at Hot Eddie’s, when life gives you tomatillos, we make Salsa Verde (Green Sauce). Some Green Chile salsas are mild, some are fiery hot. You control that by varying the…

Manny’s Uncanny Salsa

Recently we did a little work in our kitchen. The big news: We finally retired our beloved hundred-year-old Detroit Jewel gas range. It was a faithful companion for many decades, but it was time to enter the twenty-first century. The Jewel found a new home in Mannilla. Yes, Manilla in the Phillipines. It goes into retirement as…

Spicy Fresh Vegetable Soup

As the days grow shorter and the nights cooler, our thoughts here at Hot Eddie’s turn to soup. All kinds of soup. Minestrone, pea soup, chicken soup, lentil soup, fish soup. Some of them take a fair amount of preparation and time. A real French Onion Soup, for example, takes hours of browning and simmering…

Salsa Roja

Go into any Latino market and you will find a bewildering array of dried chiles. Guajillo, Puya, Pasilla, Chipotle, Ancho, Arbol. So many different shapes, colors and textures, different chiles for different dishes. Here at Hot Eddie’s we use all of ’em from the large sweet Ancho to the tiny, pea-sized Chiltepin. Each chile has a…

Smoky Little Devils

  Hummus. (Pronounced Who-moose. Not Hum-miss.) It’s the new everything. Well, not exactly new. The first recorded recipes for hummus bi tahina come from 13th century Cairo cookbooks. The basic ingredients have been eaten in the Mediterranean Middle East for millennia. It is experiencing a surge of popularity here in the US, and is a…