Ice Cream!

Carrot/Chile Sorbet, and Shiro Plum Ice Cream.

Allow me to read you the ingredients lists for these:
Water, local carrots, sugar, lemon drop chiles.
Cream, milk, sugar, eggs, shiro plums.

The sorbet is reasonably spicy, and has a nice carrot flavor as well as the chile flavor. The ice cream is to die for. They've roasted the plums a bit to caramelize them, and the ice cream base they use is unbelievably delicious. (Obligatory William Carlos Wiliams reference goes here.)

Oh, and I got a most excellent green chile and cheese tamale, with corn and tomato inside as well, and a nice tomatillo/cilantro salsa on top.

Fried Vegetables

Cajun Fried Zucchini, pg 40 of On the Chile Trail.

I did Various Summer Squash, including zukes, patty pan squash, crookneck squash, and an odd ridged variant of zukes. I had seven cups of squash, which took 3 and a bit cups of breadcrumbs. (Breadcrumbs equals 1 package of TJ's hot dog buns, dried in the oven on warm for about 10 hours and food processed vigorously.)
I needed only 1 cup of flour and the 2 eggs/1 cup milk ratio they recommended for the 2 cup batch. I used 3/4 cup half and half and 1/4 cup skim milk, since that's what I had.
The spice mix is tasty, but it underflavors the bits. I'd add a teaspoon and a half, rather than a teaspoon, per cup of dried starch product. Although as they cool, they taste more of spices and less of delicious warm fried food.

I've never deep fried before, so that was an experiment. I was quite terrified of the hot oil, quietly shimmering at 350 °F. But once I actually dropped the food in it was easy and not very splashy. I followed Alton's recommendation and let the breaded food sit for awhile, which I think was a good call. (What I did was to bread everything, and then fry everything.) Now I have two cookie trays piled high with fried squash. Om nom nom.