Aug 28, 2021
Sherry and Marshall discuss the contributions and wonders of Arizona and its history.
They discuss the influence of the mining, produce, natural wonders, and more.
This show's lagniappe:
1 whole chicken, cut up
1 teaspoon salt
Flour for coating
Water to cover
¼ cup parsley, freshly chopped
1 onion, diced
8 oz. dried red chiles
Boiling water to cover chiles
Season the chicken with salt, and then coat with flour. Sear on all sides until golden over medium-high heat in a large stew pot. Reduce the heat to simmer. Add the parsley, onion and enough water to cover chicken. Cook covered until the chicken is done—about 60 to 90 minutes.
While chicken is cooking, make the sauce: Cut the tops off the chiles, and dump out seeds. Cut into rough pieces, and place in a bowl. Add boiling water, just to cover; let stand for 30 minutes. Drain half the water, and blend the chiles and remaining water until smooth. Add to the chicken, and finish cooking.
Adapted from Los Angeles Times’s 1905 cook book
To learn more about Sherry Monahan and her books, visit her website.
To learn more about Marshall Trimble and his work, visit his website.
Tortilla Lady, Flagstaff, Arizona
El Tovar, Grand Canyon, Arizona
Monument Valley, Arizona/Utah
Canyon de Chelly, Chinle, Arizona
Yuma Territorial Prison Museum, Yuma, Arizona
Mt. Lemmon, Mt. Lemmon, Arizona
Next Episode: Entertainers & Boom Town Belles