Is genetic engineering necessary for the NM chile industry?

In a bit of good timing for the start of this blog, the local free weekly published an article on the use of genetic engineering to strengthen New Mexico's chile crops this week.  Like many large crops, the state's chile is vulnerable to insects and disease, and there's a fair bit of controversy over whether genetic modification is a positive thing for the industry.  The piece pointed out the state legislature's seemingly contradictory stance on the issue, passing a joint memorial recognizing the significance of native seeds in 2007 and then funding a study of the feasibility of developing genetically engineered seeds in 2008.

I won't pretend to know enough about the state of the chile crop (or about genetic engineering, for that matter) to comment, but I'm not sure that the state's position is actually contradictory.  Why can't we support native crops and heritage seeds while at the same time supporting the mass production needs of the industry?  It's a quantity and quality thing, but I'm not sure they need to be in opposition.

Recipe: Chile Caramel Corn / Chile Corn Candy Bars

Red chile powder adds a nice bit of heat, and blends well with the slightly salty, buttery caramel.  This was a recipe for the Serious Eats Sweet Tweaks contest, and a good way to spend an hour on Saturday afternoon.

I then used the caramel corn to try an experiment in candy bar making, pressing it into a butter-cookie base and drizzling it with bittersweet chocolate.  I was hoping to dip the bars, but the cookie was a bit too fragile.  Other than that, though, these were a success: salty, hot, sweet, buttery, chocolatey.

Chile Caramel Corn:

1/2 cup popping corn

6 tablespoons butter

1/4 cup honey

1 1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon chile powder (adjust depending on heat)

1 teaspoon cinnamon

Oil two large sheets of aluminum foil and set on large work surface or in baking sheets.

Pop corn in air-popper, or on stovetop.  Set aside.

Melt butter in large saucepan.  Add honey and sugar and stir continuously until boiling.  When mixture starts to boil, stir occasionally and watch closely until it reaches 300 degrees and turns a deep golden color.  Remove it from the heat and add salt, baking soda, chile powder, and cinnamon and stir well to combine.

Pour popcorn into caramel mixture and stir gently until coated.  Pour onto the foil and let cool completely.

Chile Corn Candy Bars:

Chile Caramel Corn (see above)

1 cup bittersweet chocolate chips

5 tablespoons softened butter

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 tablespoon almond paste

1 egg

1/2 cup flour

pinch salt

Preheat oven to 350 degrees.

Cream butter and powdered sugar.  Add vanilla, almond paste, and egg and mix thoroughly.  Add flour and salt and mix until thoroughly combined.  Chill for at least 4 hours.

Spread into buttered and foil-lined 8"x8" pan and prick surface with fork.  Bake at 350 degrees for 12 minutes or until lightly browned.  Let cool until just warm.

Lightly press fresh caramel corn into surface of cookie.  Let cool until firm, then cut into bars with sharp knife.  Melt chocolate and drizzle over surface of corn.

Shhh! We'll get started soon...

I'm a lawyer, planner, wannabe food writer, and mom.  I've lived in New Mexico just long enough to recognize how little I know about cooking, eating, and living here.  (Proof:  All of my miserable attempts at making enchiladas.)  This blog is my motivation to explore local foods, pester people about how I can cook like they do, and write about it along the way.

The blog title refers to green chile.  Chile - both green and red - is such a part of the lifestyle here that I can't even call it my favorite food; it's just a part of everything.  (And if you don't like a bit of heat, you'll learn to adapt, or you'll be laughed out of town.  Fortunately, I've loved the stuff from the minute I crossed the state line.)  I wasn't able to buy my 30-pound sack of roasted green chiles this fall, so I'll be attempting to adapt as winter approaches.

Speaking of which, I need to introduce my sous-chef and the reason for the lack of fresh green chile.  He'll be along for the ride.