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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:


Chile Colorado

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


Your Hosts:


To learn more about Sherry Monahan and her books, visit her website

To learn more about Marshall Trimble and his work, visit his website.

Experience History:


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