The El Paso Chile Company's Sizzlin' Suppers [Hardcover]

Down in the West Texas town of El Paso, W. Park Kerr fell in love with food that called out from his roots and the roots of the region--kind of a hybrid of Lonesome Dove and Like Water for Chocolate. Kerr fell so hard, in fact, that he went right into the food business with his mother, packaging salsas and the like under the name El Paso Chile Company. But Kerr is a gregarious sort, and that has led to some mighty fine cookbooks that walk the hungry reader into Park Kerr's world--among them, The El Paso Chile Company's Texas Border Cookbook and The El Paso Chile Company's Burning Desires.

And now it's Sizzlin' Suppers. Kerr likes to wander around come supper time, so don't be surprised to find Horseradish Potato Salad (the author nominates this dish to the Steak Side Dish Hall of Fame) or Roasted Beet and Vidalia Onion Salad. Sure, there's a Tortilla Soup, but don't miss out on White Bean and Garlic Soup with Grilled Sausages. Kerr takes a swipe at the classic Salade Nicoise, but adds grilled salmon in place of tuna. His Grilled Shrimp with Guava Barbecue Glaze says a lot more about Puerto Rico than it does El Paso. The man likes to eat, everywhere, and then he brings it all on home. And this Sizzlin' Suppers book is the result.

"Dinner is eating," writes Kerr in the foreword. "Supper is therapy.... It's stew, not ragout. It's gravy or salsa, and never coulis.... Supper means food that you can eat with your fingers, and then you get to lick your fingers afterwards. Supper never met a finger bowl in its life."

So pull up a chair, relax, and have a little supper with W. Park Kerr, West Texas border style. --Schuyler Ingle

Except for desserts, admittedly not Kerr's strength, the more than 65 recipes offer some unusual, non-low-fat taste treats, from flounder in three-mushroom sauce (heavy on the Madeira) to Italian-style cassoulet, from which some of the obvious fat has been removed. Read all the instructions carefully, because that is where Kerr buries his wisdom (and a rather broad sense of humor). Where else could readers discover that marinating chicken for more than two hours produces a bird with a cottony texture? Add those cooking tips to recipe names like "going to hell in a handbasket pasta" (the three main ingredients being sausage, heavy cream, and cheese) and remarks such as "the bananas should be ripe and well-freckled, but not so ripe that they smell alcoholic," a great addition to most culinary collections. Barbara Jacobs

Everybody knows that everything's bigger in Texas -- appetites included. But you don't have to be from the Lone Star State to have a smoldering passion for chile peppers, a predilection for grilling, or a hunger for the bold, fiery flavors of the Southwest. Hot on the trail of his two bestsellers, Texas Border Cookbook and Burning Desires, W. Park Kerr's Sizzlin' Suppers is a mouthwatering collection of smoky, spicy recipes inspired by the borderland and beyond.

And Kerr, a native Texan and owner of the El Paso Chile Company, certainly knows the territory. His hearty, flavorful dishes beg you to lick your fingers and ask for seconds -- and don't require a lot of exotic ingredients or complicated techniques to prepare.More than 100 recipes are organized by chapters that tackle the subject of supper one course at a time.It doesn't matter whether you're preparing a big get-together or just Monday night's dinner--as long as you love to eat, The El Paso Chile Company's Sizzlin' Suppers can show you how to create suppers worth coming home for.

W. Park Kerr is a ninth-generation Texan and the founder of The El Paso Chile Company, a premium Southwest food business. Kerr produces and appears in a nationally syndicated television food show called Let's Get Cooking. He believes that West Texas is the finest place on earth to cook and eat.