The Hungry Texan

Seasons Eatings

2011-12-09T08:00:00.000-06:00

Christmas is right around the corner and the cold weather has me aching to be in the kitchen. If you're like me you're looking for a few easy dishes that are pure comfort on a spoon. (or fork!)

Try these.

Red Pozole

Tamales

Potato Soup

Ham & Bean Soup
Tortilla Soup

Here are some of my other holiday favorites:

Buñuelos

Ponche de Navidad

Ojarascas

Smoked Turkey
Quick! Cranberry Sauce
Mexican Hot Chocolate
Champurrado
Cinnamon Rum Pecans

Enjoy the season!

Aunt Aggie De's

2011-12-07T09:40:00.008-06:00

Have you heard of Aunt Aggie De's? I hadn't either until I was contacted by them last week to sample their pralines. Aunt Aggie De's is based here in Texas and will celebrate their 25th year in business in 2012. The company was started by a stay at home mom in her own home kitchen, today they sell 2 million pralines annually and have a nationwide customer base.

Given their history I was excited to give these a try, although I have to start off by admitting that I've never really been a fan of the traditional pecan praline. Every one I had tried in the past was grainy, stale, crumbly, or just lacking flavor. Apparently I just never had a truly well made praline, like the pralines from Aunt Aggie De's. Their creamy pralines have made me a believer. Each one is packed with pecans and has just the right amount of sweetness, the texture is so deliciously smooth it melts in your mouth. Definitely a new favorite.

I was also fortunate enough to sample their chewy pralines- these little treats were so delectable they rival my own recipe. The taste is pure rich and chewy caramel and fresh crisp pecan.

Drooling yet? There's more. Aunt Aggie De's also coats chewy pralines in chocolate- an idea I wish I'd thought of! I guess the only way to one up perfection is to coat it in chocolate. And as if that wasn't enough there's toffee. And pecan brittle. The perfect treats if you're craving a bit of crunch.

One other thing I thought I'd mention, all of their candies taste so fresh, like they were made in my own kitchen. Aunt Aggie De's is definitely a company with the right idea- making top quality confections that really deliver on taste and freshness.

Here's how to get your hands on some of these delicious pralines:
Visit www.AuntAggieDe.com or if you live in Texas you can stop by their retail store located at 311 W. Sinton
Sinton, TX

Order by Tuesday December 20th for guaranteed Christmas delivery.

Really who wouldn't love to find this on their doorstep?

These are my honest opinions of the products sampled. I was not compensated in any way for this review. Except in candy. Which I willingly ate. and ate. and ate. Thank you.

The Hungry Texan in Southern Living Magazine

2011-09-29T18:00:00.001-05:00

My Utterly Deadly Southern Pecan Pie recipe has been featured in this month's Southern Living Magazine! I was contacted back in August but couldn't really believe it until I saw it in print (with a full page photo!).

Southern Living says, "This pecan pie is to die for! Forget your tried-and-true pecan pie recipe and replace it immediately with this one. You'll never look back." I'm beaming with pride.

In case you're not a Southern Living subscriber, here is a link to the online recipe.

Best Buns I Ever Baked

2011-09-25T16:05:00.004-05:00

My twin girls are 5 weeks old already. I can't believe how fast this past month has gone and how much they've grown in just a short amount of time. Its been a big adjustment becoming a mother and caring for two babies. Some days the most I manage to get done for myself is a chance to brush my teeth and eat a quick bite. Other days are better, hopefully soon I can attempt to cook again- my kitchen misses me.

For now I'm happy to watch them grow, be at their beck and call, and capture every moment with photographs. Speaking of, these lovely shots were taken by our very talented friend Sharon. Thanks a million!

BLT Pasta Salad

2011-04-24T13:00:00.003-05:00

Miss me? Let's catch up over this cool and creamy pasta salad. Spring is in full swing here and the rising temperatures have me craving cool treats, crunchy veggies, and salad. But of course I couldn't keep it light and healthy, could I? This BLT version of pasta salad is tossed with 2 pounds of bacon and dressed with ranch and a hearty sprinkling of parmesan cheese. Oh yeah and there's spinach and tomatoes in there too- just to keep the illusion alive that you just might be eating something healthy.

BLT Pasta Salad
(printable recipe)

2 lbs. thick cut bacon
1 lb. bowtie pasta
2 pints grape tomatoes, sliced in half
9 oz bag baby spinach
ranch dressing
1/2 c parmesan cheese
pepper to taste

Fry the bacon until crisp and drain on paper towels. Bring a pot of salted water to boil and add the pasta. Boil uncovered for 11 minutes, until al dente. Drain.
Wilt the spinach 1 of three ways:
-Add to the still hot pot with drained pasta, cover, toss and let stand 10 minutes (this is what I did this time around)
-Wilt with bacon grease
-Microwave on a plate in 3 batches for 2 minutes
Combine pasta, wilted spinach, crumbled bacon, and tomatoes. Toss with enough ranch dressing to moisten to your liking. Sprinkle on parmesan and plenty of fresh ground pepper, mix well. Chill for at least two hours before serving.

Maple & Motor

2011-03-24T18:00:00.000-05:00

Wow, this review has been hiding in my drafts pile since, uh December? Definitely pre-pregnancy due to the PBR I indulged in. What I wouldn't give for one of those now :)
Anyways, enjoy the review and be sure to check out Maple & Motor if you have a hankering for a good burger.

I'm definitely a little late to the Maple & Motor party but I'm glad I decided to stop in for a bite nonetheless. Maple & Motor is a great little burger joint and is open for lunch or dinner. I'd been wanting to give it a try for a while, I spied the cool revamped architecture a while back and the "burgers & beer" beckoned. Finally I had my chance at a late lunch on a Friday afternoon.

The atmosphere at Maple & Motor is fun, there's booths and tables, and what I think was a jukebox in the back. The walls pay homage to some of the other colorful restaurants in the neighborhood, and the chalkboard menu gives this place a homey feel. I ordered a straight up jalapeno cheeseburger (I chickened out and went for pickled jalapenos instead of fresh) with onion rings and a tall boy.

The burger was really good, it had a nicely seasoned hand-formed patty with plenty of cheese and toppings. The bun, although a bit greasy, held up nicely to the burger. The onion rings were average but good. And my PBR tall boy was ice cold. I'll definitely be back for another taste.

Tacos de Lengua (Cow Tongue)

2011-03-06T18:00:00.002-06:00

The first time I tried lengua I was at an East Dallas taqueria with my uncle. I must've been around ten years old. He handed me a "beef" taco and I happily devoured every last bite. It was delicious.
Only after the fact did he inform me that it was lengua, and that lengua is actually cow tongue. Surprisingly I was unaffected and just wanted another taco. Lengua continues to be one of my favorite taco fillings and its always the first thing I try at a new taqueria. Here's how to make it at home.

Tacos de Lengua (Cow Tongue)
(printable recipe)

1 cow tongue (about 3.5 lbs)
2 onions, quartered
1 head garlic, cloves crushed
6-7 bay leaves
1 tsp. mexican oregano
1 tbsp. peppercorns
1 tbsp. salt
2 tsp. comino
2 tomatoes, diced
1/2 onion, diced
1 serrano, minced
2 cloves garlic, minced

Rinse the tongue and place in a large crockpot*. Add onions, garlic, bay leaves, oregano, peppercorns, salt, and comino. Cover with water and cook on low, about 6 hours.

Remove the tongue from the broth and set on a cutting board to cool for a moment. While its still warm peel off the skin. (Its easiest to start peeling at the back of the tongue and tug forward) Cut away the base of the tongue where it was attached to the mouth (this part is tough).

Slice the tongue crossways in 1/2" slices, then dice it. Sautee the tomatoes, onion, serrano, and garlic in a little oil until cooked through and fragrant. Add the cubed tongue and 1/2-1c of the cooking liquid. Season to taste with salt, pepper, comino, and chili powder. Simmer briefly to reduce the liquid.

Serve in corn tortillas with onion, cilantro, lime and fresh salsa.

*Alternately you can make this in a stockpot. Bring the water to a boil, add the tongue, onions, garlic, and seasonings. Reduce heat to simmer and cook about 1 hour per lb.

Update, Carrot Cake, and few birthdays

2011-02-25T18:00:00.000-06:00

Wow. Who would have thought the first few months of pregnancy would be so exhausting? Just a hint of what's to come I guess, considering I'm carrying twins (!). I haven't been slacking off entirely though. I've been cooking a little, earlier this month my little brother celebrated his 19th birthday and as is customary, I made the cake of his choice. This year he asked for carrot cake. I devised my own recipe with fresh grated carrot, chopped pineapple, walnuts and flaked coconut all topped off with my favorite cream cheese frosting. It was a real treat, and absolutely the best carrot cake I've ever had. So good that we didn't wait to take a photo (sorry!) but here's the recipe:

Carrot Cake
(printable recipe)

2 c sugar
1 1/3 c canola oil
3 eggs
1 tsp. vanilla
2 1/2 c flour
2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
1 c chopped walnuts
1/2 c coconut
1/2 c chopped pineapple
1 lb. grated carrots

Combine the sugar, oil, and eggs. Beat well and add vanilla. In a separate bowl sift together the flour, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry mixture to the wet. Combine the walnuts, coconut, pineapple, and carrots and fold into the cake batter.
Evenly divide the batter between 2 9"round cake pans lined with parchment. Bake at 350 degrees, 30-40 minutes or until a toothpick inserted into the center comes back clean.
Cool completely before frosting.

Cream Cheese Frosting
(printable recipe)

16 oz. cream cheese, softened
1/2 c butter, softened
1 tsp. vanilla
2 1/2 c powdered sugar
pinch salt

Beat the cream cheese and butter together until smooth and fluffy. Add the vanilla and salt and mix well. Gradually add the powdered sugar until thoroughly combined.
*for a little variety add a dash of cinnamon or a bit of maple syrup for a slightly different flavor

My mom's 50th birthday was just a week later. We planned a big party complete with live music (thanks Saddle Tramp!), awesome food, and too much beer. I made a little spread with appetizers and sweets.

This really is one of my favorite ways to spend time in the kitchen- cook ALL DAY, umpteen different things and celebrate with a party that night. Feet aching, compliments, and all. Its wonderful.
I made goat cheese-pesto pastry swirls, roasted red pepper tapenade, herb-olive oil dip, marinated tomatoes, and spinach-artichoke dip served with lots of crusty bread. We also had two huge sandwich trays from Jimmy's, stuffed jalapenos, chicken wings and a cheese log! For the sweet treats we indulged in 2 kinds of popcorn- fudge drizzled kettle corn, and mom's favorite- homemade cracker jack. I also made lemon cake pops, pistachio truffles, meringues, and yellow cupcakes with fudge frosting.

All the food went over really well, the band was awesome (a 6-piece in the living room? Now THAT's a party!), and a great time was had by all. I was so glad to have the occasion to cook for after the last few months of avoiding the kitchen- sometimes I just need some sort of motivation and once I get started I usually go overboard. My goal for the blog moving forward is just to post as often as I can manage, it may be weekly or every 2 weeks, but I plan to keep on cookin'! Look for a new recipe next week!

Candied Grapefruit Peel

2011-02-07T14:00:00.000-06:00

Have you ever had candied citrus peel? Its a bit chewy, a little tart, and a little sweet. My kind of candy really, and I adore citrus- so there's that.

As a kid I remember my grandpa telling me about the citrus orchards in the valley. I was amazed that just a few hours drive away (Texas is a big place!) were orchards bursting with delicious grapefruits and oranges. I have yet to venture out to any Texas citrus orchards but I always enjoy their bounty each year. One of my favorites is the Rio Star grapefruit- its deliciously sweet and just a little tart, and the aroma of slicing into one is mouthwatering. This year after slicing and slurping my way through a giant, juicy Rio Star I wanted to do something more with this fruit, and before I knew it I was making Candied Grapefruit Peel. Read on for the recipe.

Candied Grapefruit Peel
(printable recipe)

1 large Rio Star Grapefruit
2 c sugar, plus 1/2 c
2 c water

Cut the ends off the grapefruit to make a flat cutting surface. Put one side down on the cutting board and proceed to cut the grapefruit in 8 wedges. Remove the fruit (eat it!) and slice the rind lengthwise into 1/2" slices. Place each slice rind side up on the cutting board, use a sharp knife to carefully cut away as much of the white as possible, this will keep the candy from being bitter. The peel should be almost transparent.

Place the peels in boiling water for 20 minutes. Drain and combine 2 c sugar and 2 c water over low heat. Stir until sugar is dissolved. Turn up the heat and bring to a boil. Add the peels and boil for 20 minutes. Use a fork or tongs to remove each peel from the syrup and dredge in sugar, coating all sides. Place on parchment to dry, about 20-30 minutes. If you'd like dip in dark chocolate!

Home Fries

2011-02-03T17:00:00.001-06:00

At the Goldrush Cafe where I grew up you can special order these fries. They are thick cut by hand with the skins left on and deep fried to perfection. Home fries are the perfect accompaniment to a juicy burger or a club sandwich, and they pack a real punch when you're craving fries. It doesn't get much better than these...well unless they're crinkle cut, or waffle, or shoestring... I have a thing for french fries I guess. Make these for now, and don't forget the jalapeno ranch for dipping.

Home Fries
(printable recipe)

russet potatoes
canola oil for frying
salt & pepper or french fry seasoning to taste

Now, there's a method for making these just right (assuming you don't have a deep fryer). It's a 3-part process:
First microwave your potatoes for 4-5 minutes each. We found that one potato at a time for about 4 minutes was just the right amount of time to precook. You want them to be easy to slice but will still hold their shape.
Then as each one is ready, cut into thick fries. You can cut these however you like but I prefer the fry to be the length of the potato and about 1/2" thick. Fry batches in hot oil until golden brown and drain on paper towels.
Once these are done bake in a single layer at 400 degrees until crisp, about 5-10 minutes. While they are still warm season with salt & pepper or fry seasoning (recipe below) to taste.

Serve with jalapeno ranch or your favorite dipping sauce. These also go great with steak!

French Fry Seasoning
(printable recipe)

2 tsp. seasoned salt (like Lawry's)
1/2 tsp. pepper
1/8 tsp. cayenne

Combine and sprinkle over hot fries.

Super Bowl Party Food

2011-01-30T08:00:00.002-06:00

In just one week thousands of fans will descend upon our city for Super Bowl XLV-something or other. I, as you may have guessed, am not really a football fan. Its just not my thing. But I do share their enthusiasm for one thing- the food. Give me a bowl of chili, some pizza, or my mom's famous chicken wings and I might be able to sit through a play or two.

So I thought I'd do a roundup for those of you planning your Super Bowl Sunday feast. Here are a few of my favorite munchies that would be great for game day:

Stuffed Jalapeños
Hank's Tomatillo-Avocado Dip
The Hungry Texan's Ultimate Italian Sub
Gasp! Chili with Beans
Spiced Tortilla Chips
Queso Flameado
Hank's Roast Beef Sandwiches

Oh, and don't forget the beverages! Only beer will do,

Michelada

Hank's Roast Beef Sandwiches

2011-01-27T21:00:00.000-06:00

Not many are aware, but my husband Hank is actually a really good cook. Its just that he rarely has a chance to shine seeing as how I'm such a kitchen-hog. I think he's accepted that cooking is a passion of mine and politely steps aside and happily eats anything and everything I make for him. Its a win-win.

But now and then I'm exhausted at the end of the day or just plain tired of being in the kitchen (it happens, I blame pregnancy). This month has been particularly uninspired, so I begged Hank to make one of my old favorites, these delicious Roast Beef Sandwiches.

Hank spent a few years as head cook that the Bagel Nosh in Arlington and learned to make a mean sandwich. This one is his adaptation of a classic roast beef with provolone and horseradish spread, its delicious on its own but I insist on the au jus for dipping.

Hank's Roast Beef Sandwiches
(printable recipe)

1 lb. thinly sliced roast beef
1 bell pepper
1/2 onion
2 cloves garlic
2 tbsp. butter
4 sandwich rolls, hoagies, or bolillos
6 oz. cream cheese, room temperature
fresh horseradish, or horseradish spread
1/2 lb. provolone
2 c beef broth

Thinly slice the bell pepper and onion, and saute in a bit of oil. Mince the garlic and add to the pan. Continue to cook until soft and fragrant. Remove from the pan and set aside.

Melt the butter in the pan and add the roast beef slices, separate the slices and toss them around a bit to brown. Meanwhile lightly toast the sandwich rolls and make the spread.
Combine cream cheese and add horseradish to taste, we like it to have a bit of a kick but not so much that its overpowering. Add a little at a time until you get to the right flavor.

Layer the sandwiches, spread the horseradish-cream cheese on both sides, add a slice of provolone, roast beef, and finally the bell pepper mixture. Add an additional slice of provolone over the top if you like. Put these in a warm oven to melt the cheese.

Meanwhile add the beef broth to the pan you cooked the meat in. Scrape the bottom to remove any tasty bits. Season the broth with a bit of pepper and kitchen bouquet. Serve the warm sandwiches with a small bowl of the broth for dipping. Have napkins handy.

Road trip: Amarillo / Canyon, TX

2011-01-24T09:00:00.000-06:00

So far January has been a pretty hectic month for us. You may have noticed that I haven't been posting quite as frequently. Honestly I haven't had the energy to shop, cook, photograph, edit and write as much as I've wanted to. Over the holidays Hank and I found out that we are expecting our very first child! Needless to say I'm experiencing the exhaustion that comes with pregnancy. All I want to do when I get home is eat a burger, watch the tube, and lounge around- I haven't had energy to do much else.

Along with all this, we've been caring for a new puppy! We drove out to Canyon, TX this past weekend to pick up little Zeke. He's been a joy so far and we're so happy to have him as part of our growing family.
I thought I'd recap a few of the sites in case you happen to drive through this area of the panhandle. I love a good road trip, and as usual planned every one of our meals.

In true Texas fashion we stayed at the Big Texan Motel. The rooms were nicely appointed with a king bed complete with faux-suede duvet, a large western mural, and saloon doors to the closet / washroom. Across the way from the hotel is the Big Texan Steak Ranch, famous for its free 72 oz steak- that is if you can eat it in an hour. But not only do you have to eat the steak, you have to swallow all the sides- a baked potato, shrimp cocktail, salad, and a roll. Definitely not for the faint of heart.

We dined at the Big Texan, and although I contemplated the challenge I knew I was no match for that much food, and I could never bring myself to waste steak. Hank and I stuck with a reasonable portion, an 8oz. top sirloin with sides. The steak was seasoned well, extremely juicy and cooked perfectly.

For dinner we headed over to Coyote Bluff Cafe, renowned for their burgers. After such a great lunch we weren't awfully hungry but still managed to share some delicious chili cheese fries, a hickory burger for me, and a bacon cheeseburger for Hank. Both were substantial and delicious, I just wish I was hungrier.

Coyote Bluff is a great little place, we were immediately offered a beer when we walked in (Hank indulged, I of course did not), the place was packed but we only waited a few minutes before we were seated. Unfortunately we were put in a dark corner so I don't have any food photos to share but we'd definitely go back if we're ever in Amarillo.

The next morning it was time to pickup Zeke. I had planned it so we'd have just enough time to grab a quick breakfast at El Tejavan, which was just minutes away from the hotel. Unfortunately Urbanspoon had the wrong opening time listed and we couldn't wait any longer before we had to hit the road. I can say that we could smell fresh corn tortillas from outside- I wish we could have sampled them. Instead we grabbed a bite at a small diner in Canyon, the Ranch House Cafe, before going to pickup the puppy.

All in all it was a great trip, lots of good food and a nice little escape from the big city. I'd definitely recommend the Big Texan for the kitsch and great steaks and Coyote Bluff for a great burger and an awesome plate of fries.

Queso Blanco Burgers

2011-01-18T20:00:00.001-06:00

A few months back Rebekah from Rebekah's House of Munch posted these amazing burgers. I could not wait to give them a try, a burger covered in queso? Yes please, and thank you.

These Queso Blanco Burgers have a few components but come together easily. The patty is spiced up with a bit of hot sauce, cooked to perfection, then covered with homemade queso blanco and topped with pico and sliced avocado. Definitely my kind of burger.

Now, as luck would have it my internet crapped out the day I planned to make these so I didn't follow the recipe exactly, but remembered most of it and improvised where I could, adding what I had on hand. Here's how they came together.

Queso Blanco Burgers
(printable recipe)
adapted from Rebekah's House of Munch

for the patties:
about 2 lbs. ground sirloin
1/4 lb. chorizo
3 tbsp. hot sauce (I like El Yucateco chile habanero)
2 tsp. salt
2 tsp. pepper
2 tsp. comino

for the queso blanco:
3 tbsp. butter
1/3 c diced onion
1 jalapeno, diced
3 tbsp. flour
1/2 c milk
1 small poblano, roasted and diced
8-10 oz. white american cheese, shredded
4 oz. monterrey jack cheese, shredded

pico de gallo
8 hamburger buns
sliced avocado

To make the hamburger patties combine the meat, hot sauce, and seasonings. Mix thoroughly and form into 8 patties. Grill outside or in a cast iron skillet on the stove. Set aside.

For the queso blanco saute the onion and jalapeno in half the butter until soft. Add the remaining butter, and turn the heat to medium low. Add the flour and stir together to form a roux. Slowly whisk in the milk until smooth. Add the poblano and shredded cheese, stir until combined, adding more milk to thin to desired consistency if needed.

Assemble the burgers. Place a patty on each toasted bun, top with warm queso, pico de gallo, and sliced avocado. Serve with spicy chichurritos.

New Dishes

2011-01-14T06:00:00.001-06:00

Those of you out there who know me are already aware of the fact that I love to go thrifting. I started shopping at thrift stores soon after I learned to drive as I prepared to move out on my own, purely for economical reasons. But then I experienced the thrill of the hunt. The excitement of finding a must have piece, like buried treasure, and for only $2.62! Amazing.

These days I shop at thrift stores just for the chance to find something unique. Hopefully its furniture (see my husband's business, Toshmahal), something I can wear, (that 1950's beaded cashmere sweater? yes, thrifted. thanks.) or use in the kitchen somehow, like these great plates!

I have a severe weakness for vintage china patterns. I've versed myself in a lot of the manufacturers and pattern names, and I like to think I have a keen eye, but really the stuff I'm after is pretty easy to spot. Luckily Hank shares my taste and doesn't think it odd that we have random plates and pieces. And hey, they come in handy for food photos too! I'll have to remember that... "This? Its for the blog of course! Got to keep it interesting ya know?" Ha.
So I hoard plates. I'm ok with that.

Anyways, these are my latest acquisitions. I've lusted after the pattern on the plates for some time. The color palette, the line weight and style of the drawing- I love it! The plates are by Harmony House, which was a Sears brand in the 40's and 50's. The pattern is El Dorado. Now before you all rush off to do an ebay search, I will say that these seem to be pretty hard to find. And I will outbid you. (kidding)

The other little gem in the photo is a sombrero dip server I found this past weekend. Isn't it darling? The top portion of the hat lifts off to reveal a bowl underneath. I can't wait to fill it with warm black bean dip. It has only CA - USA on the bottom so I have no idea of its manufacturer, but would love to learn more.

What do you collect? Do you hoard dishes like I do? Or collect old microphones, fans or other cool stuff?

Potato Soup

2011-01-13T19:00:00.000-06:00

Its been especially cold these last few days. The wind is relentless, not to mention the snow we saw over the weekend. Times like these call for desperate measures er... I mean delicious hearty soup. This rich and creamy Potato Soup fits the bill. I can remember this soup from when I was a kid, bubbling away on the stove, my dad made it every winter. Its always been one of my favorites.

This rich and creamy Potato Soup is slow simmered until the potatoes are tender and shredded cheese is stirred in for a boost of flavor. I love to top each serving with thinly sliced green onion, crumbled bacon, and an extra sprinkling of cheese. Serve up a bowl with a chunk of crusty bread, its comfort food at its finest.

Potato Soup
(printable recipe)

3 celery stalks, sliced thin
1/2 yellow onion, diced
4 cloves garlic, minced
2 lbs. white new potatoes
1 (10.75 oz.) can condensed cream of celery soup
1 (10.75 oz.) can condensed cream of broccoli soup
1 c chicken stock
3 tbsp. butter
1/2 c sour cream
2 c milk
oz. cheese (I use half sharp cheddar and half pepper jack), shredded

garnish:
thinly sliced green onion
crumbled bacon
shredded cheese

In a large pot cook the celery, onion, and garlic in 2-3 tbsp. of oil until they begin to soften. Peel the potatoes if you prefer, (I didn't) and dice into 3/4" chunks. Add the potatoes, soups, stock, butter, sour cream and milk. Stir well to combine and bring to a low simmer. Cover and cook for about 30 minutes, until the potatoes are cooked through and tender. My dad says to cook them till the edges are somewhat round. Add pepper and garlic salt to taste. Shred the cheese and stir into the soup, reserving some extra for garnish.
Serve hot garnished with green onion, fresh crumbled bacon, and shredded cheese with a piece of crusty bread.

Banana Bread

2011-01-11T14:00:00.002-06:00

Seriously? I haven't posted this banana bread yet? I could have sworn I had already but I must've got caught up in wondering whether or not anyone would really be interested. You see, I've had a go-to banana bread recipe for some time. Its good but really nothing special, just one I'd always used from Meta Given's Modern Encyclopedia of Cooking. I'm sure you have a banana bread recipe or two, maybe from Grandma or a treasured cookbook, so why would you bother trying some other recipe?

Well I thought the same thing until I read this article in the Dallas Morning News. My mom had saved it for me, since banana bread is her favorite, and was eager to see if I would make the recipe given. The author had been in search of the best banana bread recipe, one that would yield a tender, moist, flavorful bread bursting with banana flavor. It sounded like a noble quest to me, knowing that the recipe I had was just mediocre. So without delay I whipped up the recipe given in the article, and I'm happy to say it has been my new go-to banana bread ever since. The sour cream adds just enough acid to give it a good rise, and the loaf is full of chopped walnuts and plenty of banana flavor. Its the perfect thing to make on a lazy weekend or anytime you have several too-ripe bananas hanging around.

Banana Bread
(printable recipe)
from the Dallas Morning News

2 c flour
1 c sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c coarsely chopped walnuts
2 eggs
1 1/2 c mashed bananas (about 4 small bananas)
1/4 c sour cream
1 tsp. vanilla
1 stick (1/2 c) butter melted, and brought to room temp.

In a large bowl combine the flour, sugar, powder, soda and salt. Mix well and toss in the walnuts to coat. In a separate bowl beat the eggs, add the mashed banana, sour cream, vanilla, and butter. Stir well to combine.
Make a well in the center of the dry ingredients. Add the wet mixture and stir well until thoroughly combined. Pour into a greased 9x5 loaf pan. Bake at 350 degrees for 40 minutes. Cover loosely with foil if it seems to be browning too quickly. Reduce heat to 325 and bake about 20 minutes until a cake tester inserted in the center comes away clean.

You'll be happy to know that this recipe adapts rather well. Don't like walnuts? Substitute chopped pecans or chocolate chips. Want a peanut butter flavored loaf? Substitute peanut butter for half of the butter called for. Either way, this banana bread will be a hit.

Melissa Guerra Tienda de Cocina

2011-01-08T09:00:00.000-06:00

I know most of us probably still have the after-Christmas shopping blues but it never hurts to look, right? I won't be doing any real shopping anytime soon but I thought I'd share this new to me kitchen resource.

Melissa Guerra's Tienda de Cocina is based out of San Antonio, TX. The next time I pass through I'm going to make sure I stop by, as I'm sure the store has a much bigger and better selection than the online offerings. But don't get me wrong, there's plenty in the online store to drool over.

My current favorite is the line of Pomaireware they carry, handcrafted by artisans in Chile. I hinted to Hank to get me a set of these bowls for Christmas, and he delivered! I love them, they look primitive yet modern at the same time and have a wonderful earthy quality to them. And they smell of clay- the perfect vessel for a serving of frijoles or warming caldo.

Visit Melissa's store here.

Honey Bun Cake

2011-01-05T18:30:00.000-06:00

I do my best to keep us from eating so many pre-packaged foods- sweets and snacks in particular. Hank and I successfully resist the oh-so-tempting Little Debbie snack cake display quite often, probably 95% of the time. We're determined. Even if it means one of us drags the other away by the arm like a 5 year old.
Its a reality we face.

But sometimes temptation gets the best of us. Every once in a while we'll grab a box of our favorite Little Devil indulgence- Hank likes Zebra Cakes and Oatmeal Cream Pies, while I'm a sucker for Nutty Bars and Honey Buns. And we snack to our heart's content, well almost. Most of the time we maturely ration our servings so as not to annihilate the entire box in one day.

So imagine my elation when I stumbled upon a recipe for Honey Bun Cake on Tasty Kitchen, I had to make this. And share it. There's no way I could let such richness sit in my kitchen for nightly snacking. This Honey Bun Cake truly hits the spot and definitely delivers on the honey bun flavor we all know and love. I, of course, could not leave well enough alone and decided that layering the cake with real honey buns would only make it that much more indulgent. And I was right. And I have the tight pants to show for it.

(My apologies to those of you starting New Year's dieting resolutions... remember everything in moderation, just don't give up cake!)

Honey Bun Cake
(printable recipe)
adapted from Tasty Kitchen

for the cake
1 box yellow cake mix
4 eggs
1 c sour cream
3/4 c vegetable oil

for layering
3/4 c light brown sugar
2 tsp. cinnamon
6 honey buns

for the glaze*
2 c powdered sugar
6 tbsp. milk
1 tsp. vanilla

*I made the whole batch of glaze, but it wasn't necessary and was a bit too sweet for my tastes. Next time I'll make a 1/2 batch and drizzle lightly over the top. A little goes a long way!

Combine the cake mix, eggs, sour cream and oil. Mix well and set aside. In a small bowl combine the brown sugar and cinnamon.

Grease a 13x9 pan, add half the cake batter. Top with half the sugar mixture and 5 honey buns. Press the honey buns into the batter a little. Add the remaining cake batter and spread evenly. Top with the remaining sugar mixture and nestle the last honey bun in the center. Bake at 325 degrees for 45-50 minutes.

While the cake is baking make the glaze. Combine the milk and vanilla. Gradually add the powdered sugar and whisk until combined. Pour over warm cake, allow the glaze to set for a 5-10 minutes before cutting.

Pimento Cheese

2011-01-03T18:00:00.000-06:00

I blame Hank for getting me hooked on Pimento Cheese. Had I not married into his wonderful family I might have never tried it. Hank's mom, Betty Lou, makes the finest and she was kind enough to share the recipe with me a few years ago. Here is what I make from memory, sometimes adding a little variety with hot pepper sauce, garlic salt, or worcestershire.

Pimento Cheese
(printable recipe)

1/2 lb. longhorn cheddar cheese*
1/4 onion
2-3 tbsp. pimentos, drained of liquid
mayonnaise
salt & pepper to taste

*if you can't find longhorn cheese use a sharp cheddar

Remove the red wax and shred the cheese. Mince the onion very finely. Combine the cheese, onion, and pimentos, add enough mayonnaise to moisten the mixture and form a very thick paste. Mix well. Add salt & pepper to taste and chill until ready to serve. Tastes even better after a day in the fridge.

Hot pepper sauce, cayenne, garlic salt, or worcestershire can be added to taste if desired.

Pimento cheese is great on crackers, celery, or sandwiches. Serve to hungry, sweaty, brides on their wedding day with an ice cold negro modelo. (worked for me on my wedding day!)

Goldrush Cafe

2010-12-31T09:00:00.000-06:00

I may be a little biased considering my family owns the place, but I can still swear up and down that the Goldrush Cafe has some of the best hangover cures in town. And with all the partying you'll be doing tonight, you're gonna need one. We beat the crowd this morning to feast on three of my favorites:

The John Wayne: this dish has been touted as THE hangover cure for, well, since before I was old enough to know what a hangover was. Its a delicious pile of breakfast: a warm flour tortilla is topped with crispy golden hashbrowns, then 2 fried eggs, the house salsa roja and a sprinkling of cheese. And its served with sausage, bacon, veggie sausage, or for those of us who want to go whole hog, chorizo. Order a cup of black coffee just like the Duke would, and give that hangover a kick in the arse.

Viva Goldrush: The Viva Goldrush never receives quite the same amount of attention as the infamous John Wayne, but its a great hangover cure just as well. Its the classic steak and eggs, served a la Goldrush (topped with the house salsa), with beans and flour tortillas. Forget about the pancakes or heart healthy bowl of oats, you need steak. With beans. And eggs. For breakfast. Its the right thing to do.

Huevos Rancheros: If I could have beans, chorizo, and flour tortillas every day for breakfast I would. Half the time I forget about the eggs, although they are cooked any style and topped with green salsa (delicious), I just love to make little chorizo tacos and sip coffee to my heart's content. No hangover required.

Have a safe and happy New Year's everyone! Stop by the Goldrush once you roll out of bed tomorrow, you'll be thankful you did.

Goldrush Cafe
1913 Skillman
Dallas, TX

Black Eyed Peas & Southern Skillet Cornbread

2010-12-30T18:00:00.000-06:00

I almost decided to make Texas Caviar this year, but put it off. Somehow cold, slightly tangy peas don't sound as appealing as a warm bowl of black eyed peas swimming with salt pork and jalapenos. So there's that. And there's the fact that I've been dying to have some cornbread. Cornbread, as I'm sure you know, pairs wonderfully with soupy black eyed peas.

Now I'll be honest, 75% of the time I use Jiffy. It comes in a nostalgic looking box, you add exactly 1 egg and about 1/3 c milk and, well, its ready in a Jiffy. Its delicious and exactly the flavor I remember from my childhood. And each little box of mix? Usually 39 cents at the grocery store- awesome. But every so often I get the hankerin' for good ole fashioned southern-style skillet cornbread made with bacon drippings (yum) and baked in a cast iron skillet for the perfect crunch along the bottom (double-yum). So this New Year's I thought I'd share my simple recipes for black eyed peas, for luck, and skillet cornbread, because you need this cornbread in your life.

Black Eyed Peas
(printable recipe)

1/2 lb. dried black eyed peas
6 oz. salt pork, diced
1/2 onion, diced
1 large jalapeno, sliced
1/2 tsp. ham base
salt & pepper to taste

Sort through the peas, removing any debris. Pour water over them to cover by about 3 inches. Cover and boil 15 minutes. Drain the peas and set aside. In the same pot add the salt pork and a little oil. Fry on all sides until it gets a little color. Add the onion and jalapeno, continue cooking until the onion is translucent.
Add the black eyed peas and 5 cups of water or chicken stock. Simmer until tender, season to taste and serve with cornbread.

Southern Skillet Cornbread
(printable recipe)

1 c yellow cornmeal
1/2 c flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c buttermilk
1 egg
1/4 c bacon grease

Place a greased cast iron skillet in the oven. Set to 400 degrees to preheat. Combine the dry ingredients. In a separate bowl combine the buttermilk, egg, and bacon grease. Add wet to dry mixture, mix well. Carefully remove the preheated skillet from the oven and pour in the batter. Bake at 400 degrees until golden brown. Allow to cool slightly before removing, it will come away from the pan easier. Cut with a sharp knife and run knife along the edge to loosen.

Pairs well with black eyed peas or ham & bean soup!

Texas Holy Sheet! Cake

2010-12-29T07:00:00.000-06:00

Ah, Texas Sheet Cake. Perfectly moist, chocolate-y, rich, and sweet. Its the epitome of Texas hospitality and decadence. Texas Sheet Cake is quick to make, requiring only a good mixing bowl and a spoon, and will delight host and guest alike with its ease of preparation and amazing taste. And it will have everyone who tries it saying "Holy sheet, this is good!"

With New Year's upon us its great to have a cake like this at the ready for unexpected guests or casual get togethers. Read on for the recipe.

Texas Holy Sheet! Cake
(printable recipe)

for the cake:
2 c flour
1/2 c cocoa powder*
1 tsp. baking soda
1/2 tsp. salt
2 c sugar
2 eggs
2 sticks butter, melted and brought to room temp.
1/2 c buttermilk
1 tsp. vanilla
1/2 c water
1/4 c black coffee

for the frosting:
6 tbsp. milk
1/4 c cocoa powder*
1 stick butter
3 1/2 c powdered sugar
1 tsp. vanilla
1 c chopped pecans

*just for sheets and giggles I substituted 1 tbsp. of Hershey's special dark cocoa powder for 1 tbsp. of regular. Use whatever you have on hand, but dark chocolate and I? We have a thing.

Sift the flour, cocoa powder, baking soda and salt together. Add the sugar and mix well.
In a separate bowl beat the eggs until foamy. Add the melted butter, buttermilk, water, coffee, and vanilla. Add the wet mixture to the dry and stir until smooth.
Pour the batter into a greased 10"x15" pan, spread evenly. The pan will be very full, place come foil underneath to catch any drips. Bake at 350 degrees for 20-25 minutes.

While the cake is baking make the frosting. Toast the pecans and set aside.
Combine the milk, cocoa powder, and butter in a saucepan over low heat. Bring to a boil. Immediately remove from heat and whisk in powdered sugar and vanilla. Stir in half the pecans and pour over the warm cake. Gently spread the frosting to cover the entire cake. Sprinkle with remaining pecans.

I know this is hard to resist.
But you must be patient. Allow the cake to cool for at least 30 minutes. Go do the dishes, read a book, take a walk.

Just stop gazing across the room.

Ok enough already, finally slice a heapin' helping and dig in.

Here's my piece, you can have that smaller one on the plate.
Enjoy!

South Dallas Cafe

2010-12-28T06:00:00.000-06:00

South Dallas Cafe has been on my radar for a few years since moving from East Dallas to Oak Cliff. I'd originally heard about it on the Willis Johnson show (Soul 73 radio) and soon made the trip down Hampton Rd. to 67 to give it a try.

In all my visits South Dallas Cafe is never one to disappoint. Straight up southern soul food is featured on the daily menu, everything from smothered pork chops (a personal favorite), meatloaf, and turkey wings, to oxtails, chitterlings, catfish and even enchiladas (which I have yet to try). There's also a delicious assortment of sides, greens are in abundance every day of the week, along with macaroni and cheese, yams, and okra gumbo.

And then there's the cornbread. Hot. Water. Cornbread.
Correct me if I'm wrong but they're the only place in Dallas that serves it. I don't even know what the other bread option is, I always always get the cornbread. You should too.

I feel like I'm doing the desserts an injustice, but I have yet to try them. They always beckon, but then I look down at my tray and see the several pounds of food in front of me and swear I'll try one next time. South Dallas Cafe claims the best peach cobbler in Dallas- I have no doubts to its greatness, judging by everything else I've had there.

Our most recent visit was for late lunch on Sunday. We arrived with the church crowd which was a fun group and even enjoyed a few Christmas carols sung by members of their choir. The line was long (did I mention its cafeteria style?) but well worth the wait. The service was, as always, fast and friendly. I devoured some bbq ribs, macaroni and cheese, greens, and okra and my husband got a special fried smothered pork chop with macaroni and cheese, greens, and mashed potatoes. A delicious lunch was had and suffice it to say, we didn't need to eat dinner that night... but we may have picked at our cold leftovers, they were that good.

South Dallas Cafe
7035 Marvin D. Love Freeway
Dallas, TX

Ham & Bean Soup

2010-12-27T08:00:00.001-06:00

I hope you had ham for Christmas, and I hope you have a little left and saved the bone. You'll be so glad you did.

I love this soup, it is seriously comfort in a bowl. It's rich, creamy, and full of ham flavor. It makes an amazing Monday night supper when the temperature drops and there's nothing to do but curl up and keep warm.

This past Thanksgiving I begged my mom to make her out out of this world apricot ham. We devoured it and I took home the prize- I mean the ham bone, along with some leftover sliced ham and lots of other odds and ends. I think we had a few plates of leftovers before I decided the ham had to go. I couldn't tolerate another ham headache*, and froze the slices that were left along with the ham bone.

*does anyone else get these? Headaches from eating ham? My grandmother has them too apparently.

A few weeks later I was craving ham again and pulled out the bone and leftover meat and set it in the fridge to thaw. The next day I whipped up this fantastic soup, its one I look forward to each winter.

Ham & Bean Soup
(printable recipe)

1 leftover ham bone, about 2 1/2 lbs
leftover sliced ham, cubed
4 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
7 c cooked beans, I had a mix of cannellini, great northern, and butter beans
(1 19oz. can cannellini, 2 15oz. cans great northern, and 2 15oz. cans butter beans, drained)
1 29oz. can cream of celery soup
2 c milk
1 tsp. ham base*
pepper to taste

*I have not been able to find this in grocery stores, my uncle kindly ordered me a huge jar from the restaurant supplier they use, its wonderful! You may try Amazon for a similar product, but they do not have the brand I was given.

Take the ham bone and remove as much of the meat at possible, mine had a few cupfuls left clinging to the bone. Cube the ham and set aside, you will need about 4-5 cups.

Add 2-3 tablespoons of oil to a large stock pot on a medium heat. Add the ham bone and turn a few times to brown the remaining fat on the bone. Toss in the celery, onion, and garlic and cook until soft and fragrant. Add 6 cups of water, cover with a lid and boil for 20 minutes to make a quick stock.

Add the cubed ham, beans, soup, milk, ham base, and pepper to taste. You will likely not need any salt. Simmer over medium low heat about 30 minutes. Remove the ham bone, serve with crusty bread, crackers, or skillet cornbread.

Merry Christmas!

2010-12-25T05:00:00.000-06:00

Merry Christmas and best dishes in the New Year!

Ojarascas

2010-12-23T15:05:00.002-06:00

I have no formal training in the culinary field, (or photography for that matter) and I don't speak Spanish fluently. So from time to time I come across something perplexing. It gets under my skin until I figure it out for myself and make sense of it. Take these cookies, for example.

I've always known these as Ojarascas, (although I also call them sand cookies) and you can find them at Hispanic markets and any panaderia by that name. My mom and I love them, and we'd often pick up a bag along with our pan dulce.

Recently there's been some talk of Mexican Wedding Cookies, which I have had once in my lifetime, and Polvorones which are common in panaderias. Now all three of these are pretty similar, they all have a shortbread kind of consistency and a very basic list of ingredients. My dilemma was trying to figure out what the subtle differences were, how is that wedding cookie like (or not like) my ojarasca? So I did some research, compared recipes, and translated some Spanish. Here's what I've come to conclude, please add your insights in the comments!

Mexican Wedding Cookies - made with butter and powdered sugar, ground nuts are often added to the dough, cookies are dusted with powdered sugar. Melt-away texture.

Polvorones - can be any variation of shortbread cookie. The name comes from the word Polvo, which translates to dust (describing the texture of these treats). I have always known Polvorones to come in different colors, yellow, pink, white, brown and resemble a large sugar cookie. They are also sometimes flavored- orange, chocolate, vanilla, almond.

Ojarascas - made with manteca (pork lard) and granulated sugar, cookies are dusted with cinnamon sugar. Crumbly texture.

Out of the three the Ojarascas are my favorite. I assume the manteca is what sets them apart- Ojarascas are not overly sweet and the cinnamon sugar gives them a delicious flavor. Ojarascas are a great treat anytime but I especially like to make them at Christmas- perfect with coffee or Mexican hot chocolate and they make a wonderful addition to any cookie tray.

Ojarascas
(printable recipe)

6 c flour
1 c sugar
1 1/2 tbsp. cinnamon
1 tsp. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
1 1/8 c vegetable shortening
1 1/8 c manteca (lard)
1/2 c water

for cinnamon-sugar:
1/2 c sugar
1 tbsp. cinnamon

Combine the dry ingredients and mix thoroughly. Whip the shortening and lard until fluffy. Slowly add the dry mixture. Once half has been added add the remaining in all at once with the water. Knead until the dough begins to come together. Roll out to 1/2" thick on a lightly floured surface. Cut with a small round cutter, place on parchment and bake at 350 degrees for 20 minutes. The cookies will still look pale. Remove them from the pan immediately and roll in cinnamon sugar to coat the entire surface.

Makes 4 dozen, feel free to halve the recipe.

Mas Tamales

2010-12-22T23:00:00.000-06:00

Hank and I have really gotten bitten by the tamale-making bug this year. We've spread and rolled over 300 (I lost count a while ago) and have been giving them away left and right and also hoarding some for our Christmas Eve party. I thought I'd share ideas and recipes for a few other variations besides the traditional pork.

Chicken Tamales - make these just like Pork Tamales. We cooked 2 whole chickens in the crockpot for about 4 hours, deboned, shredded and seasoned with a puree of ancho and pasilla chiles, garlic, onion, and jalapeños.

Sweet Tamales - I had to try a sweet variety this year. I mixed up a special sweet masa and filled each tamal with plain caramel candies. The candy oozed out a bit but they were still really tasty. Next time I may try a rum-raisin sort of filling. Here's the masa I used if you'd like to try these.

Sweet Masa
(printable recipe)

2 1/2 c masa preparada para tamales*
1/3 c manteca (lard)
1/2 c evaporated milk
1/8 c sugar

*this is a wet dough, usually found in the meat or refrigerated section at Hispanic markets

Whip the lard and gradually add the masa and milk. This may be done in a mixer or the traditional mix-by hand method. Add the sugar and mix well. Taste the masa for sweetness, adding more if necessary.

Spicy Black Bean Tamales - I think I like bean more than pork tamales. Especially if they're bean and cheese. I had a few handfuls of shredded cheddar in our fridge that needed using, and into the tamales it went. Lesson: Anytime you have cheese, add it.

Spicy Black Bean Filling
(printable recipe)

1 lb. dried black beans
1/2 onion, diced
2 jalapeños, minced
1 serrano, minced
1 tbsp comino
salt & pepper to taste

Sort through the beans and place them in a large stockpot. Cover with water (at least 2" over the beans), put the lid on and bring to a boil. Boil for 30 minutes. Carefully drain the water, add fresh water to cover along with a dribble of oil. Cook until tender.
Meanwhile saute the onion, jalapeños, and serrano until cooked through. Spoon the cooked beans into the skillet with the sauteed onion and peppers, mash little by little until all of the beans are incorporated and smooth. Add a little of the cooking liquid if it seems dry. Season with comino, salt, and pepper. Fill tamales, adding cheese if desired.

Chorizo Tamales - I may be in love with these. How can you go wrong with chorizo? And I made use of all that excess grease by adding it to the masa- super tasty. Bonus for being resourceful! The only thing that could possibly be better? Chorizo and bean.

I apologize that these ideas aren't very precise, but tamale making isn't really easy to exact. There's such a large quantity of everything, you really just have to cook and season to taste. It is useful to have a basic masa recipe to expound upon though, just substitute different fat, broth (or water or milk) and spices. Then the filling can be just about anything!

Basic Masa para Tamales
(printable recipe)

5 lb. masa preparada para tamales*
1 1/2 c manteca (lard)
2 c broth
1 tbsp. paprika
3-4 tbsp. chili powder, (try ancho or cascabel)
2-4 tbsp. salt (to taste)

*this is a wet dough, usually found in the meat or refrigerated section at Hispanic markets

Whip the lard and gradually add the masa and 2 c of warm broth. This may be done in a mixer (my KitchenAid will just barely hold it all) or the traditional mix-by hand method. Add the spices and mix well. Taste the masa for seasoning, adding more if necessary.

A lot of our tamale making has been in the evening. By the time we get off of work and get everything ready to roll its already pretty late. Our most recent batch is pictured above, and the aftermath is below.

Beer helps with the cleanup. For serious.

Also, do you see all that leftover masa? It happens. Good news though, it freezes really well. And having it already prepared makes the next batch that much easier.

If you've missed my previous tamale related posts please see below for further info:

Hosting a Tamalada - a few tips and a list of everything you need to have a tamale making party
Pork Tamales - the basics of making tamales, a recipe for traditional pork tamales and visual guide for spreading, filling, and rolling tamales.

Mexican Hot Chocolate & Champurrado

2010-12-20T11:00:00.000-06:00

I never heard of Champurrado growing up, as far as I knew the only thing we had was just plain Mexican hot chocolate, sometimes spiced with a bit of cinnamon. And it was always always served on Christmas Eve, steaming hot from the stove with piles of sweet buñuelos.

Champurrado is basically Mexican hot chocolate that is thickened with masa, but it is still plenty thin enough to pour and sip. It's so satisfying and will fill you up in a jiffy- great for cold mornings when you need something soothing.

Even though I hadn't heard of Champurrado as a kid I know its something my family has made. Just this past weekend my mom and I were talking a little about Christmas traditions and hot chocolate came up. Mom told the story of how, after her grandmother's passing, her grandfather had wanted to make a big pot of hot chocolate. He added an egg in what I assume was an attempt to thicken the drink, but of course the egg scrambled in the hot liquid, and suffice it to say he never added an egg again!

After hearing that I figured our family's Champurrado recipe may have been lost with my great grandmother so I devised my own version of this popular drink, hopefully it comes close to what she would have made and served to the family. Read on for how to make both variations of this delicious Christmas drink.

Mexican Hot Chocolate
(printable recipe)

1 oz. mexican chocolate (Ibarra or Abuelita brand)
1 c whole milk
cinnamon stick

Bring the milk and cinnamon stick to a low simmer, add the chocolate and stir until melted.
Simmer for 5-10 minutes. Remove the cinnamon stick and froth with a molinillo. (you can also shake individual portions in a jar with a tight fitting lid to froth the chocolate). Serve hot with an extra dash of cinnamon if you like.

Champurrado
(printable recipe)

1/4 c masa harina
2 c milk
scant 1/4 c dark brown sugar or an equal amount piloncillo
1 cinnamon stick
3.5 oz mexican chocolate (Ibarra or Abuelita brand)

Whisk the masa with 1 c water over low heat until blended. Turn the heat up to medium and continue whisking to remove any lumps. Add the milk, sugar, cinnamon, and chocolate. Stir to combine and allow the mixture to come to a low simmer. Reduce the heat and continue to stir and simmer until the chocolate is thoroughly blended and the mixture is thick. Add milk to thin if necessary.
Remove the cinnamon stick and froth with a molinillo. (you can also shake individual portions in a jar with a tight fitting lid to froth the chocolate). Serve hot with an extra dash of cinnamon if you like.

Cinnamon Rum Pecans

2010-12-19T06:00:00.001-06:00

These pecans have become a recent Christmas-time must have in our family. My mom requests them each year and her and my dad have been known to hoard them, keeping their stash from my little brother and sister. It's no wonder, these Cinnamon Rum Pecans are wildly addictive, crisp and sweet with warm notes of cinnamon and spiced rum; the perfect seasonal treat. I think I ate 15- or fifty, while I snapped this photo. This year I plan on making a quadruple batch, plenty to munch on (I've been known to hoard them too!) and give to friends and family alike.

Cinnamon Rum Pecans
(printable recipe)

4 c pecan halves
1 egg white
1 tbsp. spiced rum (I like Sailor Jerry)
1/2 c sugar
1/2 tsp.cinnamon

Beat the egg white until foamy. Add the rum and stir well. Toss the pecans and in the egg white mixture to ensure they are evenly coated.
Sprinkle the sugar and cinnamon over the pecans and toss to coat. Spread the pecans on a lightly greased baking sheet in an even layer. Bake at 250 degrees for about an hour, check periodically and stir to make sure they don't stick or become scorched.

Looking for other gift worthy treat ideas? Here are a few that may make it into my holiday goodie bags:

Eggnog Fudge
Chewy Pecan Pralines
Peanut Brittle
Gingerbread Caramels
Bigger in Texas Pillow Cookies

Hopefully I'll have time to share a few more before the end of the week.

Ponche de Navidad

2010-12-16T09:00:00.000-06:00

Here's a deliciously seasonal punch for your holiday celebrations, Ponche de Navidad.

Commonly made in Mexico at Christmas, Ponche de Navidad is a heavenly combination of aromatic fruits and spices spiked with brandy or rum. It's beautiful deep red hue gives it a dramatic, festive appearance. Its the perfect excuse to bust out the fancy punch bowl and dive right in to the spirit of the season.

Ponche de Navidad
(printable recipe)
adapted from Cocina de la Familia

1/2 lb. tamarind pods
2 cones piloncillo (or 2 c sugar)
2 ft. sugar cane, peeled and broken into strips
1/2 c raisins
2 cinnamon sticks
10 guavas, blossom end removed and cut in half
1 orange studded with 12 cloves
2 c tecojotes in syrup, drained*
1 c dried hibiscus flowers
1 pear, diced
1-2 apples sliced in rings
juice from 2 oranges
rum or brandy to taste

Remove the brittle shell and fibers from the tamarind pods. Cover with 2 cups boiling water and soak for 1-2 hours. Press the water and pulp through a sieve.

Cover the piloncillo with 4 quarts cups of water. Simmer until the sugar has dissolved, about 10 minutes. Add the tamarind water, sugarcane, raisins,cinnamon, guavas, clove studded orange, and 1 c of peeled de-seeded tecojotes. Simmer for 1 hour.

While this is simmering away boil 6 cups of water, add the hibiscus. Turn of the heat and steep for 20 minutes. Strain and add to punch. Mix well and add the pear, sliced apple, orange juice and 1 c whole tecojotes. Continue to simmer until the fruit has softened.
Ladle the hot punch into cups with some of the fruit. Add brandy or rum to taste.

Keller's Hamburgers

2010-12-15T09:00:00.001-06:00

I know, I know, we've been hitting the drive in's lately. I can't resist them, I love to eat in the car- makes me feel like I'm traveling or on vacation. And I allow myself to eat things I normally wouldn't: chili covered anything, fries, tots, milkshakes, soft serve cones. They're all just part of the experience.

Enter Keller's Drive In. I think my folks have been going here since before I was born. Keller's is an East Dallas staple, and has been around since the 50's. Conveniently located off of Northwest highway and Abrams you'll find this place hoppin' at lunch and dinnertime and full of hot rods on the weekends.

Hank and I stopped in Saturday for lunch, Keller's was busy but the service was fast and friendly. I chowed down on the chili cheese hotdog, which was great but needed mustard. I suppose I could have asked for it. Hank's burger was also really good. I stole a big bite- I forgot they have poppy seed buns, love those.

We caught a glimpse of a few bikes and this beauty as I was trying to snap a shot of the menu.

Speaking of Keller's menu it has all the drive in treats you might expect- hamburgers, hot dogs, grilled cheese, fries, tots, and corn dogs. The menu itself looks as old as the building with prices to match, well almost...I think we spent $10 and change. Overall a great stop for a quick lunch or a casual night out. And did I mention they serve beer? Bonus.

Pork Tamales

2010-12-14T10:00:00.001-06:00

I'll admit, these may seem like a lot of work; and if you're making tamales by yourself, then yes you have your work cut out for you. The best way to make tamales (and the most fun) is to have a Tamalada, invite your friends and family and have everyone take part in the process. Set up an assembly line and start cranking 'em out! You'll have dozens of tamales finished in no time and have fun in the process.

This year Hank and I tackled making the traditional pork tamales way in advance (they freeze extremely well) so it was just the two of us and a very messy kitchen. We may do some other varieties as it gets closer to Christmas.

I started prepping on Friday night by cooking the pork. I don't actually use the pig's head, I prefer to use the pork picnic (shoulder) instead. It fits neatly in my crockpot, yields an impressive amount of meat, and makes its own lard. The next morning I removed the perfectly cooked meat and let the remaining fat and bones simmer for several hours. Everything was refrigerated and waiting to be put together the next day. Sunday I prepared the masa using the lard and broth from the pork, then shredded and seasoned the meat, soaked the husks, and brought Hank in to help roll. Read on for the recipe and how to.

Pork Tamales
(printable recipe)

7 lb. pork picnic, skin on is preferable*
1 onion quartered
6 cloves garlic, crushed
2 bay leaves
1 tbsp. salt
1 tbsp. pepper
8 ancho chiles
corn husks
5 lb. bag masa preparada para tamales**
1 tbsp. paprika

*if skinless add 1 lb. grasa de puerco - cuts of pork fat
**this is a wet dough, usually found in the meat or refrigerated section at Hispanic markets

Begin by cooking the pork in a crockpot overnight. Place the pork (and grasa if needed) in the crockpot and cover with water. Add the onion, garlic, bay leaves, salt and pepper. Cover and turn on low, cook for 8 hours. I do this right before bed and wake up to a house full of pork smell, flip on the ventihood if you're lucky enough to have one (I don't) or crack a window.

The next morning pick through and remove the meat. Refrigerate until ready to use. Keep the crockpot on low and let the remaining fat and bones cook another 4 hours. Strain and refrigerate. The lard will rise to the top and the rich broth will be left below.

When you're ready to finish the filling set a pot of water to boil. Put the ancho chiles in a large bowl and pour the boiling water over. Cover and allow to cool. Reserve the soaking liquid and remove the stems and seeds from the chiles. Puree in a food processor with enough of the soaking water to form a runny paste. Add the paste to the finely shredded pork, season with salt and pepper to taste and mix well. Add a little liquid if it seems dry, I added 1/2 c of the chile soaking liquid and 1/2 c broth.

Soak the husks in water for 30 minutes, add a heavy pot on top to keep them submerged.

To make the masa skim the lard from the chilled broth and measure, you will need 1 1/2 c of lard (can substitute any extra needed with commercial lard). Whip the lard and gradually add the masa and 2 c of warm broth. This may be done in a mixer (my KitchenAid will just barely hold it all) or the traditional mix-by hand method. Add the salt and paprika and mix well. Taste the masa for seasoning, adding more if necessary.

Towel dry the husks and begin spreading, filling and rolling.

Thinly spread the masa with the backside of a spoon on the smooth side of the husk. You can either lay the husk flat on the table or hold it in your palm, whichever works for you.

Don't spread the masa too far, you'll need enough room to be able to fold the end over to close the tamal. I spread this one to about 5" x 4".

Add about 2 tablespoons of pork to the center, roll and fold the end over. If you like tie a spare strip of husk around each tamal to keep it closed. Tying becomes a bit tedious and its not really necessary, but do what you like. I stopped tying after this one.

Now, spread, fill, roll, and repeat. Like 100 times. No really.

Don't forget to roll one that's all masa. That's the trick one, hahaha. I like to put a little dab of meat on the end to really disguise it :)

Place the tamales (open end up) in your biggest steamer.
Cover and place the steamer on the largest burner at the highest heat setting. Steam for about 2 hours until the masa is firm and cooked through. Test for doneness by removing the largest tamal and unrolling slightly. It should be cooked through and easily separated from the husk.

Remove the tamales and eat immediately or freeze dozens or half dozens in foil. Serve with chili con carne, tomato sauce, or salsa. Makes 100 tamales.

Extra tips!

Have plenty of newspaper handy. Your masa spreading area will get messy and need fresh paper from time to time.
Protect your table. Hank refinishes furniture, and so I must tell you if you're setting up assembly on your wood table lay a plastic table cover over the top and then several sheets of newspaper. A shower curtain liner works too.
That steamer is going to get heavy. Place it in a sturdy chair at the end of the table as you assemble and fill it up. Also go ahead and fill it with water now, or be sure to leave a space where you can fill it once its on the stove.
My great-grandmother always used paprika in her masa for color, you could also reserve some of the ancho paste to add to the masa instead.
Another great-grandmother tip (via my mom): Gross as it sounds you must taste the raw masa. If its bland raw it'll be bland when its steamed.
Aim for consistency. Its a good idea to have only one person doling out the meat. Their responsibility is to make sure the meat to masa ratio is perfect, and to make sure there's enough meat filling to go around.
Get the whole family involved. As a kid for years I was tasked with drying the husks, then eventually allowed to spread masa. Masa spreading can be slow work so several people should be spreading while one person fills. Kids can get it on the fun by drying husks or tying up finished tamales.
If the husk is too big simply tear away the excess. If its too small put it together with another small husk to make it the right size. Just overlap them about 1/2" and use masa to help hold it together.

Share your tamale making tips in the comments!

Hosting a Tamalada

2010-12-11T08:00:00.000-06:00

Tamalada by Carmen Lomas Garza

When I was growing up every Christmas Eve we would gather at my great grandfather's house in the morning to make tamales. It was a lot of work and took the whole family's effort to get such a large quantity made. We would make dozens of tamales that would steam during the day and later be enjoyed at our Christmas Eve party that night.

Now that I'm older it's harder to get the family together to carry on this tradition; even so Hank and I make a big batch of tamales every year and this December is no exception. I plan on doing the traditional pork, and branching out a little with chicken/jalapeño, bean, and a sweet variety. Recipes and how to's will follow.

Thinking of hosting your own Tamalada this year? Here's everything you need for a fun (and productive!) tamale making party.

Basic tamale making supplies
large bowls for masa and fillings
spoons or other spreaders
large tamale steamer
newspaper (to spread out on your table)
corn husks
prepared masa
prepared fillings

It's great to have some good eats on hand while you're spreading and rolling tamales. Tamale making always makes me hungry, and since they take awhile to steam there's no instant gratification. Here are a few suggestions for a Tamalada menu:

Mexican Hot Chocolate, Coffee
Atole de Arroz
Buñuelos
Ojarascas
Pan dulce
Pozole
Tortilla Soup
Beer, Micheladas

Hope this helps you plan a little, look out for recipes in the coming days!

Pinto Bean Pie

2010-12-10T07:00:00.001-06:00

I know, weird right? Strange though it may be this Pinto Bean Pie has been tempting me for months. I'd stumbled upon a few variations in different mother's association cookbooks, even one from Hank's hometown of Breckenridge, TX, and finally decided it was time to give it a try. The recipes I found seemed like they would be overly sweet and needed some adjustment, so I ran with my ideas and came up with this lightly sweetened pinto bean filling, baked it up and used the leftover egg whites to make a simple meringue for the top. I had planned to surprise my folks and have them guess what kind of pie this was, but Hank spilled the beans (ha!) before I had the chance.

Pinto Bean Pie
(printable recipe)

1 unbaked pie crust
2 c cooked pinto beans (if using canned beans drain well)
2 tbsp. butter, melted
1/2 c sugar
1/2 c milk
2 tbsp. molasses (optional)*
1/8 tsp. cinnamon
1/8 tsp. allspice
1 tsp. vanilla
3 egg yolks

for the meringue:
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
3 tbsp. sugar

*the molasses does impart a strong flavor. If you particularly like molasses by all means add it, if not leave it out.

Mash the pinto beans thoroughly with the melted butter. Add the sugar, milk, molasses and spices. Separate the eggs and lightly beat the yolks, add to the bean mixture. Mix well and pour into an unbaked pie crust. Bake at 350 degrees for about 40 minutes. You may need to cover the crust to prevent it from burning.

While the pie is baking make the meringue. Beat the egg whites, cream of tartar and vanilla until soft peaks form. Add the sugar 1 tablespoon at a time and beat until stiff peaks form. Once the filling has set spoon the meringue on top and brown in the oven.

In doing some research I found that the origins of this pie are a bit hazy. I had assumed it was dreamed up in Texas... where else would a pinto bean be so revered as to make it into a pie? Anyways, I like to think Pinto Bean Pie was a good solution in the old days, when winter reared it's ugly head and fruit was scarce, the dried pinto bean was plentiful. It certainly makes a delicious (and economical!) pie.

Buñuelos

2010-12-08T08:00:00.002-06:00

Buñuelos have always been a staple at our family Christmas Eve gathering. Among all the treats on the table they were always my favorite - perfectly crispy and dusted with cinnamon sugar. Delicious with a cup of coffee or Mexican hot chocolate.

There are two ways to make buñuelos, one is kind of cheating and the other is really the proper way to do it. Both are good although doing things the hard way does have an edge where taste is concerned.

The shortcut is to take pre-made flour tortillas and fry them in hot oil, they will puff slightly and turn golden brown. Immediately remove from the oil and dust with cinnamon sugar. These are good, really easy, and quick (also a great way to use up leftover tortillas). I like to use these "quick buñuelos" as a garnish for an easy ice cream sundae.

The other method involves making a sweetened tortilla dough from scratch, rolling them out, and frying in oil. These taste a lot fresher and have a much better texture and flavor. Try these for Christmas or anytime you need a tasty treat with your coffee.

Buñuelos
(printable recipe)
adapted from La Paloma White Wings Brand

1 egg
1/3 c milk
2 c harina preparada*
2 tbsp. sugar
2 tbsp. butter, melted
oil for frying

for cinnamon sugar:
1/2 c sugar
1 tsp. cinnamon

Beat egg well and stir in milk. Gradually add the harina preparada and sugar. Add butter, turn onto a lightly floured surface and knead until smooth (3-5 minutes). Divide the dough in half, then in half again, then make 3 balls of dough out of each piece, for a total of 12. Roll out to 6" in diameter. Brush off any excess flour (this will keep your oil as clean as possible). Fry in at least 1" of oil heated to 375 degrees until browned on both sides. Remove from the hot oil and drain on paper towels, dust immediately with cinnamon sugar.

*if you can't find harina preparada use 2c flour, 3/4 tsp baking powder, and 1/2 tsp. salt instead

Queso Flameado

2010-12-07T09:00:00.002-06:00

The first time we tried Queso Flameado was at Tejano Restaurant in Oak Cliff. It was also our first time there, Hank and I spied it on the menu and wondered how we had never had it before. Chorizo and gooey cheese served with fresh tortillas? Yes, please, and thank you.
But upon tasting it, it was just ok. Our cheese cooled off quickly and the chorizo was far too greasy, making for quite a mess. I knew it could be made better at home.

First adjustment- cast iron skillet. Cast iron has great heat retention, keeping your cheese nice and melt-y. (you could also use a hot plate) Next- the chorizo, buy the best quality store brand you can find, or make your own. And finally lets add some peppers, I like topping it with sauteed poblano, jalapeño, and onion for extra flavor. Queso flameado makes a great snack or simple dinner with a side of rice and beans.

Queso Flameado
(printable recipe)

12 oz. chorizo (or an equal amount of homemade)
1/4 c diced onion
1 poblano, diced
1 jalapeño, seeds removed and minced
1 large clove garlic, minced
1-2 c grated asadero, queso quesadilla, or monterrey jack cheese

Cook the chorizo in a cast iron skillet until done. Remove the chorizo and set aside, remove any excess grease from the pan. Sautee the onion, garlic, poblano, and jalapeño in the leftover grease until softened and fragrant. Remove half of the pepper mixture and set aside.
Stir the chorizo in with the remaining pepper mixture. Top with shredded cheese and reserved peppers.

Bake at 325 degrees for about 10 minutes until heated through and bubbling. Serve with fresh tortillas (or very sturdy chips).

If you need this to feed a crowd, or are just running low on ingredients spread a layer of refried beans on the bottom, it will absorb all the flavor and make the dish go even further.

Roy's Bakery

2010-12-05T19:55:00.002-06:00

An assortment of delicious pan dulce from Roy's Bakery in Oak Cliff.

Mexican Chocolate-Ancho Paletas

2010-12-04T17:30:00.000-06:00

Even though Christmas is drawing closer and the weather is turning colder every day, I still crave ice cream. I know I should be baking cookies, pies, and gingerbread but instead I've been experimenting with other things.

This is the time of year that I indulge in Mexican hot chocolate, so I figured why not turn this treat into a different dessert? I decided to use Mexican chocolate and ancho chili powder for a new twist on the standard chocolate popsicle. These paletas are lightly spiced with cinnamon and dusted with extra chili powder for a supremely delicious treat that is full of seasonal flavor but still satisfies my need for ice cream.

Mexican Chocolate-Ancho Paletas
(printable recipe)

1 1/2 c heavy cream
1 1/2 c whole milk
5-6 oz. mexican chocolate, chopped
1 cinnamon stick
1 tsp. ancho chili powder

Bring the heavy cream and milk to a low simmer. Add the cinnamon stick and chocolate and stir until melted, about 5 minutes. Taste for sweetness. Depending on the variety of chocolate you use it may need a little sugar or none at all. I used Ibarra brand which was plenty sweet for my tastes.

Remove from the heat and allow to cool slightly. Add the ancho chili powder and mix well. Cool to room temperature and pour into molds. Cover the mold tightly with plastic wrap. Cut a small slit in the wrap over each popsicle and insert a cinnamon stick. Chill overnight in the freezer. Unmold by running under water briefly then gently sliding the paletas out. Dust each with ancho chili powder on both sides.

Toaster Central

2010-12-02T14:00:00.001-06:00

I just love vintage toasters, the designs are so streamlined and stylish. The models above have all been lovingly restored by Toaster Central. Be sure to check out their site for info on repair, value, and to drool over their amazing selection. Toaster Central has a number of other small vintage appliances and offers a repair service as well.

And because I can't get enough here are a few deco models and a neat single slice popup toaster, all in working condition from various sellers on Etsy.

More Recipe Cards

2010-12-02T08:00:00.000-06:00

Yipee! More 3x5 recipe cards are available on the downloads page. I have two western themed designs up, a herd of cattle and a fun campfire cookin' cowboy. These images were scanned in from out of print vintage cookbooks (which I avidly collect), cleaned up, tweaked, and edited by yours truly. Hopefully more designs to come, enjoy them!

Homemade Mexican Chorizo

2010-12-01T10:00:00.000-06:00

I love Mexican chorizo but most store brands aren't too appealing... why does it have to turn to mush when its cooked? and those little bits of chewy-ness? Ick. It was high time I made my own since the good quality stuff can be hard to find.

Bottom line was I wanted great chorizo flavor but with better meat- no cereals or fillers. Making your own lets you control the quality and flavor to your liking, which is just what I was after. I've found that lean ground pork works great with a bit of lard for consistency. Spice it up, let the flavors meld together and you have top-quality chorizo, ready to use in any of your favorite recipes.

Homemade Mexican Chorizo
(printable recipe)

1 lb. lean ground pork
1/4 c shortening or lard
3 tbsp. chili powder
1 tbsp. paprika
1/2 tsp pepper
1/4 tsp. each cinnamon & cloves
1/8 tsp. each ginger, nutmeg, and coriander seed
1/2 tsp. each oregano, comino & thyme
1/2 c red wine vinegar
3 bay leaves, crumbled

Combine the pork and lard until evenly blended. Add the spices and vinegar and mix well. At this point you can stuff into casings or simply cover the mixture and refrigerate at least 24 hours or up to several days (stir occasionally) to allow the flavors to meld. Any unused portions can be frozen for later use.

I like to divide the batch and freeze smaller portions, these are perfect to thaw for delicious breakfast tacos the next morning. Simply cook the chorizo over medium heat, remove any excess grease and add several eggs and scramble the whole thing together. You could also add sauteed onions and peppers, and of course top with cheese and salsa. So good, and one of my favorite breakfasts!

Red Pozole

2010-11-30T12:00:00.001-06:00

The first time I tried red Pozole I was working at a job I didn't particularly like. My co-workers were great but I wasn't happy with the way management treated us and how the place was run. Anyways, on this particular day it had iced over outside and was sleeting. Hank drove me the 10 minutes to work and I relieved the person working the overnight shift. The rest of my co-workers filed in, some late, but all miserable from the weather. After a particularly grueling morning, I was starving. I hadn't brought much to eat, just a few snacks I snuck in my purse. A friend of mine called me into the nearby kitchenette. I crept away from my desk to see what the commotion was, and as luck would have it another co-worker had brought some pozole for all of us. It was a welcome treat to everyone who was working that day. I heated up a small bowl and sipped and slurped to my heart's content.

Recently I devised my own version of red pozole. It's a lot like what I remember with plenty of hominy and tender bits of pork all in a deliciously flavored broth. It's the perfect warming dish on a cold day.

Red Pozole
(printable recipe)

2 lbs. boneless pork ribs, diced
1 onion, diced
2 cloves garlic, minced
1 29oz. can hominy
1 dried guajillo chile
1 dried ancho chile
2 tbsp. chili powder
1 tbsp. garlic salt
1 tsp. oregano (Mexican oregano, if available)

Simmer the pork, onion, garlic, and 4 c water over medium heat for 1 hour. Add the hominy with its liquid and simmer for another hour.
Soak the chiles in enough boiling water to cover them for 30 minutes. Remove from the liquid and remove the stems and seeds. Puree the chiles with 1/4 c of the soaking liquid. Add the chile puree, spices and another 4 c water. Simmer 20 - 30 minutes.
Serve with corn tortillas, lime wedges, and a little cilantro.

Kitchen Tour

2010-11-27T13:50:00.009-06:00

It's Saturday. I have a fridge full of leftovers and no desire or need to cook. So I'm taking this weekend after Thanksgiving to give my kitchen a good scrubbing and tackle a little organizing project.

I thought it might be fun to take a look back at some photos I took during the summer. My kitchen was clean and bright, the counters were clear, the dishes were done... Ah, memories.

At the very least it's a good incentive to get to work and prepare for all the Christmas cooking I have planned. But that's just what I'm telling myself - really I'm just procrastinating and putting off cleaning for just a few more minutes.

Here's my stove- a 1950's Tappan Deluxe. It is immediately to the left when you walk in the kitchen. The rack I purchased for extra storage (and I was tired of digging my pans out of a low cabinet). I've got all my cast iron on hooks for easy access and large pots above and a bit of bulk storage below.

To the right of the wire rack is a few cabinets and an alcove (where the stove used to be) where we keep our deep freeze. This clock sits on the wall above the freezer. Look at how much the wall color changed in the photos! Weird.

To the right of the deep freeze is this counter and corner sink. I think all kitchen sinks should be beneath a window don't you?
I've since cluttered this space with another plant and few of my cookbooks..it might be time to move those.

To the right of the sink is another small counter with our dishwasher below.
Confession: I never use it.
It's full of tupperware and seasonal stuff (popsicle molds, gingerbread pans, empty canning jars) I'm thinking about removing it and putting open shelving there...not sure yet.

Along this same wall, on the right side of the kitchen is this little dining space. It's where I take 80% of my photos (thank goodness for natural lighting)!

But we've always struggled with this area- it's an awkward size and just isn't quite right for this table.

We have since found this little vintage red dinette. A much better fit! (but a really crummy photo).

Here's the tree that sits outside the window. I love it- anyone know what kind of tree this is?

This island / divider juts out and closes off our little dining area. I keep all my small appliances (and microwave!) in the cabinets below.

Here's our Kelvinator fridge. It's a relic - I debate about whether or not to make Hank paint it. A part of me would love to see it redone but another part of me loves it in it's found state- rust, wear marks and all. I pray to the appliance gods every day to keep it running (thank you!) and to defrost the freezer for me- they never do.

That's about it, folks. I've procrastinated long enough I think...off to clean and organize!

the Hungry Texan on Mid2Mod

2010-11-27T13:46:00.002-06:00

Thanks for the write up Dana! Read the article here.

Smoked Turkey

2010-11-25T10:00:00.001-06:00

I know I said before that all I had to make for Thanksgiving was a side or two and a pie, but Hank and I got a wild hair last week and decided we needed to smoke a turkey. It was the right thing to do, and since everyone who had previously volunteered to make it seemed to be backing out it was a good thing we did.

Now, if you must know I've never made a turkey before- so the recipe below was purely experimental. I mean we had plenty of ideas (and questions)... should we flavor it up BBQ-style? cajun? how do we keep it moist? truss who? etc. etc.

In the end we just went after it and used our best judgement. I went for more of a fall flavors kind of approach. It was really fun- we haven't sliced into the turkey yet but it smells absolutely amazing.

Smoked Turkey
(printable recipe)

butter-rub
1 stick butter, softened
equal parts (about 2 tbsp. each) fresh thyme, parsley, rosemary, sage, minced
dash pepper, cayenne, paprika

injection
2 c apple cider
1 stick cinnamon
4 cloves
salt & pepper
dash cayenne, paprika

aromatics
2 c celery, chopped
2 c onion, chopped
2 c carrots, chopped
6 small apples (1 used 3 granny smith and 3 fuji), diced
3 small pears
fresh sprigs of rosemary, thyme, sage

Thaw the turkey in the refrigerator overnight (if using a fresh turkey, brine in salted water overnight) thoroughly pat dry. To make the rub combine the butter, herbs, and spices. Mix well until smooth and spreadable. Rub underneath the skin (as much as you can) and over the entire bird.

Combine the celery, onion, carrots, apples, and pears and stuff the turkey. Add the fresh herbs to the cavity as well. Place any extra aromatics on the bottom of the roasting pan and put the turkey on top. Truss the turkey (I simply tied the legs together and cut through the skin on either side to insert each wing).

To make the injection bring the cider and spices to a low boil. Simmer 5-10 minutes until fragrant. Inject each breast and leg with the hot injection mixture.

Smoke the turkey at 200 degrees in a water smoker. We used a equal parts apple cider and water for the liquid in the smoker, and used mesquite and cherry wood chips - next time we'll try apple wood. The turkey is done when you reach 165 degrees in the thickest part of the breast. Check the turkey every hour to make sure the skin is not getting too dark - we covered ours with foil when it had good color and continued to smoke it until it was cooked through.

Using a turkey baster remove some of the excess liquid / drippings from the pan. Carefully remove the turkey from the smoker and allow to rest for 1 hour before carving.

Quick! Cranberry Sauce

2010-11-24T14:50:00.003-06:00

I went to the grocery store today - I highly advise against it. It was a madhouse- people everywhere scrambling for food, climbing over each other to get to the turkeys. Insanity.

Hopefully you didn't wait until the last minute to get your groceries. Hopefully you prepared way in advance and have everything ready. But in case you didn't here's a really simple (and tasty) side you can contribute to your Thanksgiving feast.

Quick! Cranberry Sauce
(printable recipe)

1 1/4 c apple cider
1 cinnamon stick
4 cloves
1 c sugar
1 package (12 oz) cranberries
2 small pears (or apples) diced

Bring the apple cider, cinnamon, and cloves to a boil. Boil for about 5 minutes, until fragrant. Remove the cloves and cinnamon. Add the sugar and stir until dissolved.
Add the cranberries and pears, turn the heat down and simmer about 10-15 minutes until the berries have burst and the sauce begins to come together. Turn off the heat and let it sit for a few minutes before serving. Can be made in advance, just refrigerate and rewarm the next day.

This sauce can also be processed in a water bath canner. The recipe makes about 4 half pints. Process for 15 minutes.

Utterly Deadly Southern Pecan Pie

2010-11-24T11:00:00.000-06:00

I've been meaning to share a classic pecan pie with you for a while, and what better time than the day before Thanksgiving right? I've been making variations of this pie all week (don't ask me how my pants are fitting) and finally have the proportions the way I like 'em. So without further ado, here's my Utterly Deadly Southern Pecan Pie:

"Too much and the effect is utterly deadly on the digestion- and the figure." -vintage Southern Cooking, 1953

The original recipe from the book is modest by comparison, so I figure my version is definitely worthy of the "utterly deadly" title. It's rich but so worth the calories - full of pecans with a perfect crackly caramel crust and smooth sweet filling. No messy corn syrups are used, and if you have the pecans on hand the rest comes together with pantry staples.

I use my favorite sweet pie crust, but use whatever you like, even store bought is fine. This pie bakes for quite a while so be sure to cover your crust to prevent burning. I go ahead and cover it from the start so I don't have to fuss with taking the pie in and out of the hot oven.

Utterly Deadly Southern Pecan Pie
(printable recipe)

1 unbaked pie crust
4 eggs
1/2 c (1 stick) butter, melted and brought to room temp.
1 1/2 c brown sugar
1/2 c sugar
2 tbsp. flour
2 tbsp. milk
1 1/2 tsp. vanilla*
1/2 c chopped pecans
pecan halves to cover the top

Beat the eggs until foamy, add the melted butter. Stir in sugars & flour. Mix well. Add milk, vanilla, and chopped pecans.

Dust your pan with powdered sugar, then place the crust in the pan. Shape the edges and dust the bottom with a tablespoon of powdered sugar, this will help absorb any extra grease from the pie. Pour the filling into the crust and top with pecan halves. Cover the crust with foil to prevent burning.

Bake at 325 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for another 30 minutes. Turn off the oven and allow the pie to cool several hours or overnight before removing. It is easiest to cut at room temperature.

*you may also use bourbon or other flavoring instead of the vanilla.

Also I wanted to add that this recipe works perfectly in a standard 9" pie pan. I was running out of pie pans so I used my 10" cast iron skillet. I wrapped the bottom in foil to prevent the crust from being overcooked.

Spanish Rice

2010-11-22T07:00:00.000-06:00

This may seem like a pretty random recipe for the week of Thanksgiving but I assure you it's not. Spanish Rice has been a staple in my family at Thanksgiving for as long as I can remember, (yes, it goes right next to the mashed potatoes and turkey!). I have no idea when we started doing this or why, but I'm sure families of different heritages incorporate their own dishes and flavors into the traditional feast. I see it as a way to bring the family together, celebrate the traditional way and yet add a bit of your own heritage and history to the mix. And for us, Thanksgiving just isn't the same without Spanish Rice.

Spanish Rice
(printable recipe)

1 c white rice
1/2 small onion, diced
3 c chicken stock*
4-6 oz. tomato sauce (about 1/2 small can)
1/2 tsp. comino
salt & pepper to taste

Fry the rice in a few tablespoons of oil at a medium heat, stirring constantly. Once the rice starts to get a little color add the onion and continue stirring until the onion is fragrant and the rice is nicely toasted. Pour in the hot chicken stock, tomato sauce, and comino. Stir to combine, turn the heat to low and cover. Simmer for 20 minutes.

*I tend to use the Knorr chicken bouillon for this. I heat up 3 c of water and add 2-3 tsp. of powdered bouillon. It just gives it the flavor I'm used to (and it's already salted, which is nice). Feel free to use real chicken stock.

Also, there's a number of different things you can add to Spanish Rice to change it up a bit. Try adding handful of (pre-cooked) peas, carrots, limas, chopped tomato or even dried shrimp for a little variety.

Sour Cream Chicken Enchinachos

2010-11-20T08:00:00.001-06:00

This is hardly a recipe. More like something I used to nosh on when it was "Enchilada Thursday" at the Goldrush. Most of the time I would sneak in the kitchen it was so busy I could only get to a few things... on Enchilada Thursdays the sauces and everything were ready made and I could quickly get to them, load up a little plate, and get out of way. I always looked forward to the Sour Cream Enchiladas because the chicken and green sauce made the best nachos.

Sour Cream Chicken Enchinachos
(printable recipe)

tortilla chips
shredded chicken
sour cream sauce
green enchilada sauce
monterrey jack cheese, shredded
pickled jalapeños

Spread out a few tortilla chips on a plate. I used these Spiced Tortilla Chips since that's what I had on hand. Top each chip with chicken, then sour cream sauce, green sauce, cheese, and a jalapeño slice. Stick the plate under the broiler or in the microwave to melt the cheese. Serve with fresh guacamole.

Sour Cream Chicken Enchinachos make a great appetizer or midnight snack. I often find myself making these out of the leftover enchilada components. Its the perfect way to get all the flavors of the full size enchilada in a finger food, enjoy them!

AHeirloom Cutting Boards

2010-11-19T08:00:00.000-06:00

Check out these state-shaped cutting boards from Etsy seller AHeirloom. Each bamboo cutting board comes with the option to add a heart or star over your city, how cool!

Chicken Flautas

2010-11-18T09:00:00.000-06:00

I feel like I'm always looking for new ways to use random things taking up space in the fridge. Somehow when I'm at the store I forget that I'm not feeding an army and that Hank and I can only eat three times a day (much to our dismay), so we always seem to have different things accumulate.
Every week I assess the fridge situation and make my cooking priorities. This week I had some chicken and a bit of leftover Salsa Verde that needed to be used up in a hurry. I also had a few other odds and ends- some of Hank's dip and a little queso. With all the ingredients on hand and some quick work in the kitchen, these chicken flautas came together in about 30 minutes!

Chicken Flautas
(printable recipe)

2 large chicken breasts
salt, pepper, and comino to taste
1 c salsa verde (or any salsa you like)
6" corn tortillas

Season the chicken with salt and pepper. Cook in a little oil and cut into chunks with kitchen shears. Add 1 c salsa verde and warm through. Transfer to a food processor and pulse a few times until the meat is shredded finely. Season with salt, pepper, and comino to taste.

To assemble the flautas place the chicken filling (about 2 tablespoons) a bit off center (closer to you than perfectly centered), roll tightly and secure with a toothpick.* Fry in hot oil, turning once until they are golden brown. Drain on paper towels. Serve with queso, guacamole, salsa or sour cream.

*if the tortillas tear as you roll them pass them briefly through hot oil to soften them, allow to cool and then add filling. The fresher the tortilla the easier they will be to roll.

Dairy-Ette

2010-11-16T10:00:00.002-06:00

For years I never drank root beer. It's not because I didn't like it, but because I thought the bottled stuff could never measure up to that frosty mug of root beer I had as a kid. I remember it clearly... the place was your typical drive in- very 1950's style with car hops and everything. I have no idea what we ate but the root beer was what really struck a chord. It was served in a giant frosty mug so big I could barely get my hands to grasp it. The root beer was ice cold and almost starting to freeze to the mug on the sides. It was so good it ruined me on root beer from that moment forward. What's funny is I could never remember where that place was or what it was called. Then a few years ago while out thrifting in my old neighborhood I stumbled upon it - the Dairy-Ette. It was a revelation, to say the least. I immediately pulled in and ordered a root beer and sipped to my heart's content.

Hank and I stop in for chili cheese dogs and root beers every chance we get. The soft serve ice cream is a real treat too. It's so nice to find an old favorite again.

Spiced Tortilla Chips

2010-11-15T17:00:00.001-06:00

I hate to see these chips at a restaurant. Why, you ask? Well, it's my own fault I guess. First of all, you should know that every Tex-Mex joint in Dallas serves free chips and salsa, it's a given. You sit down and before you have a chance to order a beer, you've got chips. And salsa.

I try to watch what I eat so I can usually drum up enough willpower to resist them. Sometimes I have a few. Or twenty.

But when I find a place with these chips - fresh, greasy, dusted with spices and still warm? I cannot resist, I dive right in and I may as well be having chips for dinner. And I'm ok with that.

And when no one seems to be serving these I make them at home. It's the right thing to do.

Spiced Tortilla Chips
(printable recipe)

2 tsp. chili powder
1/8 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. comino
1/2 tsp. garlic salt
1/2 tsp. onion powder
corn tortillas
canola oil for frying

Combine the spices and mix well. Taste and add any additional seasoning if needed. Cut the corn tortillas into 6ths, to make triangles. Working in batches, fry at 350 degrees until crisp. Remove from the hot oil and place on paper towels, dust the chips with seasoning as each batch comes out of the fryer. Serve with salsa, guacamole, or queso.

Cheddar Pepper Biscuits

2010-11-13T06:00:00.000-06:00

The second I saw these Cheddar Pepper Biscuits from Joy the Baker I knew we were meant to be. They are my biscuit soul mate and have all the yummy qualities you could possibly want - tender, flaky, buttery, cheesy. And pepper-y. It's a word.

Anyways, I had to make them. And now I get to share them with you! Oh, and because I couldn't leave well enough alone I made sausage gravy.

Yep, that happened. Don't hate, appreciate.

Cheddar Pepper Biscuits
(printable recipe)
adapted slightly from Joy the Baker

3 c flour
2 tbsp. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
1/2 tsp pepper
1/2 c shortening
1/4 c butter, chilled & cubed
1 egg
3/4 c buttermilk
3/4 c grated longhorn cheese (or sharp cheddar)

1/4 c whole milk
fresh ground black pepper

Combine the dry ingredients in a large bowl, mix thoroughly. Cut in the shortening and butter. Stir in the cheese. Whisk the egg and buttermilk in a separate bowl, add slowly to the biscuit mixture. Knead for 5 minutes then roll out to 1" thick on a floured surface. Cut out biscuits and place on an ungreased cookie sheet.
In a small bowl combine the whole milk and a bit of fresh ground black pepper. Brush over the tops of the biscuits. Bake at 425 degrees for 12-15 minutes.

Sausage Gravy
(printable recipe)

1 lb pork sausage (I like to use the sage variety)
1/4 c flour
3 c whole milk
salt and pepper to taste

Cook the sausage over medium high heat, breaking apart into crumbles. Once cooked through remove from heat and set aside. Check to see how much grease is left in the pan - different sausage varieties will yield different amounts. Add enough butter or bacon grease to make about 4 tablespoons of grease. Lower the heat and add the flour stirring constantly until it turns a light golden brown. Gradually whisk in the milk until smooth. It will begin to bubble and thicken, turn the heat to low and add the sausage. Season to taste (plenty of pepper!) and simmer a few minutes longer until it reaches the desired thickness. Thin with a bit more milk if necessary. Spoon over warm biscuits or toast.

Nopalitos con Puerco

2010-11-12T09:00:00.002-06:00

Hank and I don't eat out very often, but when we do I'm always looking to try a new-to-me dish or unique combination. I spotted nopalitos on the menu at Gonzalez, one of our favorite spots in town for Tex-Mex. It listed the option to add carne de puerco and I went for it... who could turn down a chance to add pork?

The restaurant version was good- nice and spicy with a great flavor but I thought the meat was lacking. I knew this dish had potential, I love the subtle flavor of the nopales but I wanted big chunks of flavorful, tender pork- and definitely a greater meat to cactus ratio. I knew I had to recreate this dish at home to do the idea justice. Here is my version, full of melt in your mouth pork stewed with onion and garlic mixed with little bits of nopalitos. It's the perfect comfort food served with warm flour tortillas and charro beans.

Nopalitos con Puerco
(printable recipe)

2 1/2 lbs. boneless country style pork ribs
1/2 onion, diced
2 cloves garlic, minced
2 serranos, minced
1 jalapeño, minced
1/2 tsp. salt
1/2 tsp. comino
dash of pepper
1/2 c chicken stock
4 small cactus pads or 2 c canned nopalitos, drained & rinsed

Trim the pork of any cartilage and excess fat. Cut into large chunks, about 1" x 2" thick.
Saute the onion and garlic until fragrant. Add peppers and continue to cook for about 2 minutes. Add the pork and seasonings, browning on all sides. Add the chicken stock to de-glaze the pan. Cover and simmer on a medium-low heat for 2 hours until the pork is tender. Check periodically and add a little water if it seems dry.

To prepare the cactus, run the pads over a flame to remove the needles. Use a vegetable peeler or sharp knife to remove the nubs. Rinse and then chop into small chunks. It will be very slimy, boil the cactus for about 5 minutes, then drain and rinse under cold water. If you are not able to locate fresh cactus you can also used canned, it is typically packed in water, you will need about 2 cups, drained.

Once the pork is cooked through and tender remove the cover and add the nopalitos, warm through and reduce the sauce by cooking on low, about 5 minutes. Serve with fresh tortillas and charro beans.

Sweet Potato Pie

2010-11-11T10:00:00.000-06:00

By now everyone's got their sites set on Thanksgiving. It's only a few short weeks away and I'm definitely counting down the days- luckily I still get to go over to my folk's house to chow down. So no giant turkeys or hams for me, all I'm responsible for bringing is a side or two and a pie.

This Sweet Potato Pie fits the bill, it's sweetened with maple syrup and topped with brown sugar and pecans, definitely a good change from your run of the mill pumpkin pie (although I'll probably be making one of those too).

Sweet Potato Pie
(printable recipe)

for the filling:
2 c mashed sweet potato
1/2 c milk
1/3 c maple syrup
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. cloves
1 beaten egg

for the crust:
9 cinnamon graham crackers, crushed (yields 1 1/2 c crumbs)
1/3 c melted butter
1/4 c brown sugar

for the topping:
1/4 c brown sugar
1/2 tsp. cinnamon
pinch cloves
1/4 c chopped pecans
enough pecan halves to form a border

To make the crust combine the cracker crumbs, butter, and sugar and press into a pie pan. Work the crust evenly up the sides.
For the filling combine the mashed sweet potato, milk, syrup and spices. Adjust sweetness if necessary. Beat an egg and fold it into the filling. Pour the filling into the crust.
For the topping stir together the brown sugar and spices, sprinkle evenly over the pie. Top with chopped pecans and form a border around the outer edge with pecan halves. Bake at 350 degrees for 20-25 minutes. Serve with fresh whipped cream sweetened with maple syrup.

Salsa Verde

2010-11-10T10:30:00.000-06:00

Sometimes you need salsa in a hurry. It's often the perfect thing to round out a meal, serve as a snack, or dress up boring leftovers. Instead of popping open a can of store bought try this quick salsa I threw together- a classic salsa verde with tomatillos, serranos, lime and cilantro. You can enjoy it two ways- fresh or cooked and served warm, and the best part? it comes together in just a few minutes with the aid of a food processor. Couldn't be easier.

Salsa Verde
(printable recipe)

1 lb. tomatillos
1/2 large onion, chopped
handful cilantro
3 serranos
juice of 2 limes
1/2 tsp. salt

Roughly chop the tomatillos and combine with the remaining ingredients in a food processor. Pulse until smooth and add a bit of water to thin to desired consistency. Serve raw or cook over medium heat, about 5-10 minutes and serve warm.

Tortilla Soup

2010-11-09T18:00:00.001-06:00

Sometime last week the weather turned from perfect 70-80 degree afternoons to a cold and rainy, miserable mess. I was, of course, unprepared in a skirt and sandals and BAM! I caught a nasty head cold that very day. I haven't been that sick in a while and was craving my cure-any-cold Tortilla Soup. The only problem was I was not feeling up to cooking it. But soon determination set in (and my mom and Hank helped) and I had my soup. And now that I've got a huge batch in the fridge the weather has turned gorgeous again, and I'm no longer sick. But I'm not complaining... this Tortilla Soup is so delicious I could eat it all week - and I probably will.

Tortilla Soup
(printable recipe)

1 5-6 lb. chicken
1 quart chicken broth (I use home canned broth, unsalted)
1 quart stewed tomatoes (also home canned, low sodium)
3 bay leaves
2 1/2 lbs. red potatoes, diced with skins on
1 yellow onion, diced
1 large jalapeño
2 1/2 lbs. yellow squash*, sliced into thick rounds
2 1/2 lbs. calabasitas* (could also use zucchini), sliced into thick rounds
3 tbsp. comino
1 tsp. pepper
3 tbsp. cajun seasoning (unconventional, I know)
1 1/2 tbsp. seasoned salt
1 tbsp. old bay
2 tbsp. tomato paste

to garnish:
corn tortillas
avocado
queso quesadilla (or other mild flavored melting cheese)
cilantro
lime wedges

*pick the smallest squash you can find, they will hold up better in the soup and be a bit easier to eat. Also slice them pretty thick about 3/4"

Put the chicken in a large stock pot breast side down and cover with water. Boil for about 30 minutes until cooked through. Allow the chicken to cool. Remove from the water and pick apart the meat from the bones. (save the carcass to make stock). Strain the water in the pot to remove any bits of skin and bone. Return the meat to the pot with the water. Bring to a boil and add the chicken stock, stewed tomatoes, bay leaves, potatoes, onion, and jalapeño (leave it whole). Cook for about 20 minutes until the potatoes are not quite fork tender. Add all the seasonings, tomato paste and the squash. Simmer until the squash is cooked through, adding seasoning to taste. Remove the jalapeño and bay leaves.

While you are waiting on the soup prep the garnishes. Slice the tortillas in long strips about 1/2" wide. Fry in hot oil until crisp and drain on paper towels. Dice the cheese into small cubes and scoop chunks of avocado.

To serve place a spoonful or so of cheese and avocado into each bowl. Ladle the hot soup over the top. Add a little chopped cilantro and a handful of tortilla strips. Serve with a wedge of lime and additional garnishes on the side.

This Tortilla Soup is so tasty with its rich, flavorful broth, crunchy tortilla strips, hearty veggies, and creamy avocado. It's sure to become a family favorite. Oh, and don't skimp (or skip!) on the garnishes, they really make this soup special.

Girls Can Tell Housewares

2010-11-09T10:33:00.003-06:00

Awesome housewares from Girls Can Tell featuring original drawings screen printed on everything from coasters and towels, to placemats, lunch bags and notebooks.

Oatmeal Scotchies

2010-11-07T09:00:00.000-06:00

Quick, what's your favorite cookie?

Chances are Oatmeal Scotchies didn't come to mind. You likely answered chocolate chip, peanut butter, snickerdoodles, or maybe plain oatmeal cookies. Oatmeal Scotchies are often overlooked in the cookie world but to me they possess all the qualities of a great cookie: The brown sugar sweetness of a chocolate chip cookie, the cinnamon-spice of a snickerdoodle, and the crunchy (yet chewy) texture of an oatmeal cookie, all topped off with rich butterscotch flavor. What's not to love?

Oatmeal Scotchies
(printable recipe)

3/4 c brown sugar
1/2 c sugar
3/4 c butter, room temperature
1 egg
1 tsp vanilla
1 c flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
2 c oats
3/4 c butterscotch chips

Combine the butter and sugars and beat until fluffy. Add the egg and vanilla.
In a separate bowl combine all remaining ingredients except the oats and butterscotch chips. Add the dry ingredients to the wet ingredients and mix well. Form 1" balls and space 2" apart. Bake at 350 degrees, 10-12 minutes. Allow them to cool on the cookie sheet for 2 minutes. Remove and cool on wire racks. If you like, melt about 1/2 c of butterscotch chips and pipe a swirl on each cookie.

Jamaica (Hibiscus Flower Tea)

2010-11-05T11:00:00.000-05:00

Every once in a while I'll spot a new (to me) ingredient at the grocery store and toss it into my cart in order to force myself to make something. It's a sure method to keep experimenting and trying new things. I had these dried hibiscus flowers in my pantry for a solid week when I remembered I was supposed make tea with them. I had tried the Jamaica Jarritos before and liked them, but wanted to make the real thing. I'm so glad I did- the flavor is sweet, a little tart, and floral all at once.

Jamaica (Hibiscus Flower Tea)
(printable recipe)

1 1/2 c (2 oz) dried hibiscus flowers
3/4 c sugar
3 c boiling water
6 c cold water

Steep the hibiscus flowers in boiling water for 20 minutes. Strain the tea and add sugar, stir to dissolve sugar. Add cold water and chill. Serve over ice with a lime garnish.

Can also be served hot!

The deep ruby red color is gorgeous in your glass but can stain, so use caution.

Chewy Pecan Pralines

2010-11-04T18:55:00.000-05:00

I've always loved the chewy pralines from El Fenix, even when we didn't make it there as often I would still crave the pralines. My folks are well aware of this, so I'd find the chewy treats in my stocking at Christmas, or my Dad would often pick up a few extras to save for me when I came over. I'm not really a fan of the other pralines, the non-chewy variety. They seem to have a somewhat gritty texture that for me just doesn't compare to the smooth, rich, caramel in the chewy praline.

For years I enjoyed these and each time carefully chewed and savored them, trying to pick out what I thought was likely cinnamon and vanilla added to the caramel. I knew I'd have to try to recreate these eventually. Finally the day arrived when I happened upon a chewy pralinette recipe in a mother's association cookbook. My adaptation is below:

Chewy Pecan Pralines
(printable recipe)

1/2 c sugar
1/2 c lite corn syrup
1 stick of butter
1/2 c heavy cream
1/2 tsp. vanilla
dash cinnamon
1 1/2 c chopped pecans*

Cook the sugar and syrup over a medium high heat to 250 degrees. Remove from heat and stir in the butter until melted. Slowly add the cream until thoroughly blended (return to heat if needed).
Return to heat and bring the mixture to 242 degrees. The caramel should be a deep golden color. Remove from heat and stir in vanilla, pecans, and cinnamon. Beat for 5-10 minutes until almost cool. Mixture should mound on the spoon but still be able to drop and be stirred easily. Drop (using 2 tablespoons) onto parchment. Allow pralines to cool completely before serving.

*its best to buy pecan halves and roughly chop them yourself. I've found that the pre-chopped variety are too finely chopped and don't yield the right texture in the finished product.

I was pretty pleased with how these turned out. A few friends tried them and remarked at how fresh tasting they were in comparison to the restaurant praline. I thought the caramel was a bit softer as well, and easier to chew. Another great thing about making these from scratch is that you can add as many pecans as you like and even portion them out into bite size pieces. Wrap any extras individually in a small square of plastic wrap and store in a cool place. They will keep for a week or more, although the pralines didn't last quite that long around here... I've already bought the makings for another batch.

Printable Recipes

2010-11-03T11:30:00.000-05:00

Guess what? I did something for you today.

Yep. The Hungry Texan now features printable recipes! I don't support mindless printing of junk off of the internet but I would be honored if you wanted to print one of my recipes to add to your collection. And now it's a little easier to do just that...

Look for the printable recipe link under each recipe title.

Click the link to go to a very plain page (perfect for printing) and click the "Print page" link at the bottom of the page to get a copy of the recipe.

Easy right? Let me know how the recipes turn out!

Gasp! Chili with Beans

2010-11-03T08:10:00.001-05:00

I know, I know, what in the @#&$%! must I be thinking! I'm a Texan!! The HUNGRY TEXAN by golly! Fact is, even after that long winded post about Real Texas Chili, blah blah blah, I'm Hispanic. And I like beans. And beer. Period.

And purist-pride aside for a moment, my mom always made chili with beans and beer (and tomatoes) and the first chili I made was with beans and beer. This is that chili. It's delicious and satisfying, and I may have won several chili cookoffs with this very recipe. (I did!)

Make this, enjoy it, and literally swallow your pride for a minute. It's ok you have my permission.

Gasp! Chili with Beans
(printable recipe)

4 lbs. coarse ground chili meat*
1 1/2 c diced onion
1 1/2 c diced red bell pepper
2 large jalapeños, sliced thin
4 cloves garlic, minced
1 bottle of beer
2 (15 oz.) cans stewed tomatoes, chopped w/ juice
2 (15 oz.) cans red kidney beans, drained
1 (15 oz.) can black beans, drained
chili seasonings to taste (sorry, I can't give out the whole recipe!)

*Start with good quality meat. My butcher uses coarsely ground steak and roast trimmings. It may be a little pricey, but is worth every penny in texture and flavor.

Saute the veggies in a little oil, add the meat and cook until half done. Add the beer and tomatoes. Simmer a few minutes then add the beans and seasonings. Simmer 30 minutes, stirring occasionally.

Monterrey Restaurant & Bar

2010-11-02T10:00:00.002-05:00

Cool neon and hand painted signage at Monterrey off of Ross and Greenville Ave.

Happy Halloween!

2010-10-31T22:25:00.003-05:00

Hope it was spooky and fun!

The Hungry Texan's Ultimate Italian Sub

2010-10-29T10:00:00.001-05:00

It's no secret that I love Italian food. If I hadn't been born Hispanic I would pray to be born Italian. I love pasta, pizza, and all the cheeses, sauces, and delicious deli meats. Jimmy's Food Store is one of my favorite spots in town to stock up on the good stuff. They have just about everything you'd need to make a gourmet Italian meal, or make one mean Italian Sub.

Enter this sandwich. I call it the Hungry Texan's Ultimate Italian Sub. It can feed 4 men (with hearty appetites) and definitely lives up to its name with layers upon layers of meat, cheese, and various roasted and pickled condiments. It's the perfect sandwich to take to a picnic, potluck, or even tailgating... Even though I'm not really into sports I'm sure some of you out there are following the World Series, Go Rangers! Watch the game(s) and chow down on this sandwich.

the Hungry Texan's Ultimate Italian Sub
(printable recipe)

1 large round loaf, about 10" in diameter
1/2 lb. mortadella
1/2 lb. capicola
1/2 lb. genoa salami
1/2 lb. prosciutto di parma
1/3 lb. provolone
1 jar (16 oz) olive salad (I use Boscoli)
1 jar (7 oz) roasted red peppers, sliced
1 jar (12 oz) marinated artichoke hearts, drained & chopped
1 jar (12 oz) mild banana peppers, sliced

Carefully slice the loaf in half to form a large bun. Scoop out the insides (top and bottom) to make a large cavity for the filling. Begin layering the various meats, cheese, and condiments. It helps to lay everything out assembly line style and layer in order, making sure to get everything evenly distributed. Be sure to use all the meat and cheese, you'll likely have extra condiments (these can be served on the side if you like). Once the loaf has been filled and topped off wrap it tightly in plastic wrap. Put a heavy pan over the top to weigh it down and chill the sandwich for at least 4 hours to let the flavors come together. Unwrap, slice in wedges, and drizzle with balsamic vinegar.

Homemade Cracker Jack

2010-10-28T21:00:00.002-05:00

Here's a great last minute snack to make for your Halloween festivities: Homemade Cracker Jack.

I remember eating lots of Cracker Jack as a kid. There was something about that simple cardboard box, the sweet and crunchy popcorn, and the thrill of the prize inside. It was always one of my favorite treats. I still love Cracker Jack but I can never seem to find it in the nostalgic paper box, and the prizes? meh. The last time I got one it must've been a temporary tattoo... what happened to the toys?! I digress, but the crunchy, sweet, salty, popcorn is still just as good. Although these days, I pull out a handful of pantry staples and make my own. (with extra peanuts!)

Homemade Cracker Jack
(printable recipe)

3 tbsp. canola oil
1/2 c un-popped popcorn
1/2 c (1 stick) butter
1 1/2 c dark brown sugar*
1/2 c corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
1 c salted peanuts

Heat the canola oil over a medium high heat with 3 kernels of corn. When they pop add the remaining popcorn and cover, leaving the lid propped open (to allow steam to escape). Shake the pot until all the popcorn has popped, about 2-3 minutes. Remove from heat and set aside.

Melt the butter in a large sauce pan, stir in sugar and syrup. Bring to a boil, stirring constantly to dissolve sugar. Cook 8 minutes and remove from heat. Stir in salt, vanilla, and baking powder (stir quickly and carefully as the syrup will foam up!) Stir in the peanuts and popcorn, make sure they are coated thoroughly. Spread the mixture out on a greased baking sheet to cool completely.

It will look glorious and irresistible. Sneak a quick taste, its ok. Just don't burn yourself!
Once it has cooled break apart into clusters or bite size pieces. Keep in a ziploc bag, stays fresh for at least a week! (if it lasts that long)

*Use dark brown sugar for that familiar Cracker Jack taste. Use light brown sugar if you're not a big fan of molasses, it will still taste great!

Chicano Pop Art by Patrick Murrilo

2010-10-28T08:10:00.001-05:00

I may have to buy some of these paintings or prints, I love this artist's style - so colorful and vibrant. Very Posada inspired.

Chicano Pop Art by Patrick Murrilo

Dia de los Muertos

2010-10-27T18:11:00.000-05:00

Dia de los Muertos is fast approaching, if you haven't figured out what you're making or need a little inspiration, look no further. Here's everything I featured this month that would be perfect to make to celebrate and honor the dead.

Pan de Muertos
Capriotada
Mole Poblano
Chicken Mole Enchiladas (Enmoladas)
Sugar Skulls
Atole de Arroz
Paper Flowers
Pumpkin in Syrup

Also I wanted to share my take on a traditional altar that I created for my dog Jack. Making altars for dogs may differ from the norm, but he was such a big part of our family it only seemed fitting to honor him this year.

I draped the table (and several boxes) in a colorful throw and set out bouquets of paper flowers, candles, and sugar skulls. It is believed that the dead need nourishment after their long journey home so food and water are always placed on the altar. I have the traditional pan de muertos and tamales, I also set out marranitos which he always begged for, and of course a bowl of kibble and his water dish.

The aroma from the flowers and incense (usually copal) is said to be consumed or used by the spirits. They also consume the essence of the food, it is later eaten by the family or given away even though some believe it has no nutritional value.

I have also brought out a few of Jack's things, his collar and tag and a favorite toy we called the "skunk ape".

Just putting this all together was a great experience and a wonderful way to celebrate and remember Jack's life. I love the Dia de los Muertos tradition in that it is a positive view of death, it is not feared or viewed as the end of life. The dead are honored and celebrated, and it is a time for families to come together to tell stories and remember the happy times they shared with their departed relatives.

For more information on Dia de los Muertos and its traditions, food, and practice see the links below:

AZCentral
List of Books for further reading
Palomar College Site for the Dead
Wikipedia

Capriotada

2010-10-26T21:45:00.002-05:00

My recipe for Pan de Muertos makes a fairly large loaf, and as much as Hank and I love it we always find it difficult to finish while its still moist and fresh. My solution? Make Capriotada with the leftovers.

Capriotada is a Mexican Bread Pudding that is traditionally made during Lent. It often contains raisins, nuts, and cheese and is drizzled with a sweet syrup. There are many different variations of capriotada, this is how I've started to make it. I like to use Pan De Muertos for the bread, as it is only slightly sweet. You can also use brioche, or try conchas or even french bread will do. You may want to adjust the sweetness based on the bread you're using. I don't include any cheese in my variation but I would like to try it. Feel free to add or adjust the components to make it your own or use what you have on hand.

Capriotada
(printable recipe)

for the syrup:
4 oz piloncillo (about 1/2 of a cone) or 1/2 c dark brown sugar
2/3 c water
6 cloves
1 cinnamon stick
2 tbsp. dark rum

for the filling:
about 3/4 pan de muerto, cubed*
2 tbsp. butter
1/4 c raisins
1/2 c chopped pecans

for the egg mixture:
4 eggs
3/4 c milk
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Heat the piloncillo and water over low heat until the sugar has dissolved. Add the spices and bring to a low boil. Simmer about 5 minutes.

Use the 2 tbsp. of butter to grease a 9x13 pan. Layer the bread in the pan and dot with the remaining butter. Top with raisins and pecans.

Whisk the ingredients for the egg mixture together thoroughly. Pour over the bread. Strain the syrup and pour over the top. Cover and allow to soak for 10 minutes.

Bake at 350 degrees for 20-25 minutes. Capriotada makes a great breakfast or dessert. Serve warm topped with whipped cream or vanilla ice cream.

*enough to fill a 9x13 pan, about 2" deep

Pollo Regio

2010-10-26T21:00:00.001-05:00

Ahh Pollo Regio, I love to drive by there and just inhale the chicken scented smoke wafting from the smokestacks. It's pretty glorious. And makes me instantly hungry.

Hank seems to get something different each time we go. This time the quesadilla.

Me? The first thing I tried there was this Tostada Siberia. As big as your face and stuffed with chicken, crema, and an avocado sauce. I love it because I just pile on the salsa and munch on the jalapeno and it reminds me of eating fried chicken minus the bones and grease. Also the tostada shell stays crisp. Even after spending a day as leftovers in the fridge. Rad.

The salsa bar at Pollo Regio is expansive and tasty. You don't see too many places that have the pickled onions, those are a treat in and of themselves.

Paper Flowers

2010-10-26T10:00:00.000-05:00

If you are preparing for Dia de los Muertos you may be looking for marigolds for your ofrenda. Marigolds, or cempazuchitl, welcome the dead and help them on their journey. The petals are often used to make a trail from the cemetary to the family home and whole flowers are made into garlands and decorative arrangements. Families will often grow marigolds in their garden to prepare for the holiday. If fresh flowers are not available paper flowers can be made to symbolize the real thing.

Here is a simple to tutorial on how to make paper flowers, this is the same thing you may have learned in kindergarten. Its simple fan folding and cutting but the results are really very pretty. Marigolds come in different shades of yellow, orange, and gold so use what you like or try different colors for more variety.

Begin by cutting rectangles out of tissue paper. They should be twice as long as they are wide. Mine were roughly 3.5" x 7", but you can make them larger (as in the photo at the bottom). Stack 4 sheets together and begin fan folding, making 1/4-1/3" folds.

Gather the folds and twist a 7-8" length of wire around the center. I was able to find green floral wire at a craft store that bends very easily. If you can only locate plain wire 20 gauge is about right for this project. Once the wire is secure cut out a rounded shape on each side.

Then open up the folds on both sides of the wire. Begin pulling up each layer one at a time to create the petals. Shape them as you go along by gently twisting and turning the paper so it curls around itself. Once all the layers are separated I pull them all together from the bottom to shape the entire flower. You can also shape the wire stem or wrap it in green tissue paper if you like.

Now that I've made dozens of these flowers I'm of course looking for other ways to use them. I think they make great napkin or placeholders and would be really pretty to tie around a gift bag or box and use like a bow. Anyone have any other creative ideas for these?

Atole de Arroz

2010-10-25T19:40:00.002-05:00

I'll always have fond memories of my dad's Atole de Arroz. As a kid on Sunday mornings I could hear the bubbling pot of rice and smell the sweet cinnamon-milk aroma that wafted through the house. I could hardly wait for a bowl of warm, creamy atole and would often go in the kitchen to peek and see if it was ready yet.

My dad learned to make Atole de Arroz as a boy by watching his mom prepare it for them on the weekends. It has always been a favorite of his too. The only thing my family debates about is whether they prefer the atole warm or chilled. I must admit I like both, but always find the warm atole especially comforting for breakfast on a cold day.

Here's how I make it, with substitutions noted below:

Atole de Arroz
(printable recipe)

1 1/2 c white rice
3 c water
3 c almond milk*
3 cinnamon sticks
1/4 c sugar

*Don't be like me (and try to save a few calories). Use real milk. Use what my dad uses: 1 can evaporated milk and the rest whole milk. You'll thank me later.

Cook the rice in 3 cups of water to yield about 4 cups cooked rice (cook this any way you like or use leftover rice. I cheat and use a rice cooker) Combine the milk, sugar, and cinnamon sticks over low heat. Bring to a low boil for about 5 minutes. This will infuse the milk with the cinnamon flavor and make your kitchen smell wonderful. Add the cooked rice and simmer for another 5 minutes until thickened. Add additional sugar if needed.

Sugar Skulls

2010-10-25T18:35:00.001-05:00

I'm so excited to finally post these, I've been really really determined to make sugar skulls for Dia de los Muertos. Last year I purchased some fancy skull molds and the holiday came and went without any sugar skulls in sight. I think I got caught up in the recipe, every one I saw required meringue powder and I could not find any to save my life.

This time around I thought I'd try to make these with egg whites, after all meringue powder is made from dehydrated whites and I had a few leftover from making pan de muertos.
But then I hit a brick wall when I could not find those pricey skull molds I bought. They had vanished into the abyss of my kitchen storage (or did I purge them or lend them out? who knows.) so I had to figure out an alternative. Luckily I had a bunch of eggshells, also from making this and they wound up working perfectly.

The best part about all this is there's no fancy equipment or special ingredients needed. You can make these with what you've already got in your kitchen. Read on for the procedure and recipes (Note: These are NOT edible).

Sugar Skulls
2 c sugar
1 room temperature egg white
egg shells or skull molds

Beat the egg white for 3-5 minutes on high until foamy. Start by adding 2 tablespoons of the foam* to the sugar and mix well to combine. You want the sugar to reach the consistency of wet beach sand, it should hold its shape when pressed or squeezed. Add a bit more of the foam if needed.
*Be sure you are only adding foam and not liquid to the sugar, otherwise it may become too wet. Try to skim the foam from the top (there will still be liquid egg white underneath).

Make sure the egg shells (or molds) are clean and dry before filling. Fill each to the top and press down to pack in the sugar. Allow them to dry for at least 24 hours. Also do not attempt to make sugar skulls on a humid day, the sugar will not set.

After they have been allowed to dry turn the shells over and tap the sides with the edge of a spoon to crack the shell and release the sugar. They should come out easily but the shell may need to be broken off.

Lay the skulls out with their flat sides down, then start sculpting. Don't worry. This is not as difficult as you might think. I used a grapefruit spoon to flatten, scrape, and chisel out very primitive skull shapes. The sugar comes away easily and within a few minutes you've got a basic shape that will be perfect to decorate however you'd like.

Once these are all sculpted you'll need to get decorating. Royal icing is your best bet for decorating these, it dries hard and can be colored fairly easily. While you're at it grab a few little embellishments if you like. Beads, bits of paper, and sequins are great to add color and visual interest.

Royal Icing
4 c powdered sugar
3 room temperature egg whites
1/2 tsp. cream of tartar
food coloring

Add all ingredients and beat slowly until combined. Beat for 7-10 minutes until shiny and stiff.
I divided the icing and tinted it green, blue, yellow, and pink (I also left some white) using a few drops of food coloring. Spoon the icing into small ziploc bags and cut a tiny piece off the corner to form a makeshift pastry bag. Royal icing starts to dry as soon as its made so don't leave it sitting out. Its also a good idea to keep a wet towel handy to clean up any messes as you decorate.
Add features to each of the skulls and any extra embellishments you might want. Let them sit out for a few minutes to dry completely.

Sugar skulls are beautiful on a traditional Dia de los Muertos altar but they would also make great favors or place settings for a party. In the photo below I've simply glued the skull in the center of a paper flower. The paper flower tutorial will be posted soon.

the Hungry Texan on Pegasus News

2010-10-22T14:59:00.004-05:00

Check it out, I'm featured on Pegasus News today!

Meet Dallas Blogger Sylvia Subialdea of Hungry Texan

Be sure to check Pegasus News each Friday as they feature a new Dallas food blogger, its been so interesting to read about everyone so far. Many thanks to Teresa for the write up!

Real Texas Chili

2010-10-22T07:30:00.002-05:00

So. I knew the day would come when we’d have to talk chili. To be honest, I haven’t been looking forward to it since it’s always a sticky subject. How does this humble dish cause so much controversy? Why is it such a big deal how you make it? What makes us Texans boo and hiss at anything that’s not Real Texas Chili? Well, it just so happens to be our official state dish. And its because of this, and a Texan’s natural aversion to all things “Yankee”, that causes us to defend it’s purity. So it’s my duty as a Texan thru and thru, to reinforce the fact that Real Texas Chili has no beans. Or tomatoes. Or any fancy stuff. Its as thick and heavy as the cast iron it’s cooked in. And as full-flavored and feisty as the Texas beef it’s made from.

Here’s how I make it... I like to think its as close as possible to how it must’ve been made in the early days while on the cattle trail- coarsely chopped meat, pre-ground spices (likely ground in a ranch house kitchen or purchased Gebhardt’s) and slow cooked over a fire.

Real Texas Chili
(printable recipe)

4.5 lbs. chuck steak
3 tbsp. manteca (lard)
1 large onion, chopped
2 tbsp. fresh minced garlic
2 tbsp. comino
3 tbsp. chili powder
1/2 c black coffee
2 tbsp. paprika
1-2 tsp. cayenne
2 tsp. salt
2 tbsp. ancho chili powder
2 tbsp. cascabel chili powder
1 tbsp. masa harina

Coarsely chop the chuck steak into 1/4 - 1/2 cubes. Toss with the comino, chili powder, and garlic.
In a large cast iron dutch oven (preferably over a fire / coals) heat up the manteca and sautee the onion until it begins to soften. Add the meat and stir until it begins to brown. Add the remaining spices, black coffee, and 1 1/2 c water. Cover and simmer over medium - low heat for 1 hour. Check the chili periodically and stir. If it seems too dry add a bit more water but not enough to make it runny. Combine the masa harina with 1/2 c warm water until thoroughly combined, add to the chili and cover. Continue to simmer 1 hour. At 2 hours of simmering the meat will begin to shred when stirred. I like to pull it off the heat at this point, and keep the chunky texture intact. Add additional spice as necessary to suit your taste.

I always like to delve into the traditions and history of what I cook. It makes the everyday stuff a little bit more special I think. In my research I found so many tidbits and tales about chili and its origins, from the San Antonio Chili Queens to the first Chili Powder, there's certainly lots of great information out there:

Chili History
International Chili Society
Chili Appreciation Society International

Pumpkin in Syrup

2010-10-20T13:40:00.002-05:00

Each year when we visit our local "pumpkin patch" I'm always amazed at all the different varieties. White pumpkins, black pumpkins, striped pumpkins, pumpkins with warts, and lots of colorful little gourds. It's a good way to kick off Fall and remind myself that the season is really here, despite feeling like it was just July a few weeks ago.

Hank and I loaded up on a few varieties, some for carving, some for baking, and a few festive gourds for our table. I quickly snatched up a couple of the Pie Pumpkins with this dish in mind. Pumpkin in Syrup, or Calabaza en Tacha, is commonly prepared for Dia de Los Muertos. It is traditionally made with piloncillo, a raw unrefined sugar, but works just as well with dark brown sugar.

Pumpkin in Syrup (Calabaza en Tacha)
adapted from a vintage cookbook, Historic New Mexican Cookery
(printable recipe)

1 4-5 lb pie pumpkin
2 lbs. piloncillo (or dark brown sugar)
6 cinnamon sticks
4 cloves
juice from 1 orange
3 1/2 c water

Cut the top off the pumpkin and scoop out the seeds and stringy flesh. Cut into cubes and remove the outer skin.
Combine the remaining ingredients in a large stock pot. Bring to a boil, making sure the sugar is dissolved completely. Reduce heat and carefully place the pumpkin in the syrup. Cover the pot with a lid and simmer for 20-30 minutes. The pumpkin is ready when it appears glazed and golden brown. Turn off the heat and allow to cool before removing. Serve with cold milk and additional syrup if desired.

This dish doesn't photograph well, but it's quite tasty. Pumpkin in syrup makes a delicious breakfast or simple dessert served with fresh whipped cream.

Grandpa's Potato Salad

2010-10-20T07:53:00.001-05:00

One of the great things about living in Texas is that the weather is usually mild and we can barbecue pretty much year round. And we do. So there's always a need for great side dishes to go with all that delicious smoked meat. If you've got the beans covered, you'll probably need a creamy potato salad to go along with it.

We make 2 types of potato salad in my household. There's my fresh dill potato salad, and the family favorite, my Grandpa's Potato Salad. Its an old fashioned variation that relies on sweet pickle relish for taste and a dash of mustard for color. Pimentos, sliced black olives, celery, and hard boiled eggs add texture and southern flavor. Try this at your next family potluck or barbecue, its sure to become a favorite.

Grandpa's Potato Salad
(printable recipe)

6 large russet potatoes, peeled and diced
2 stalks celery, diced
1 (15 oz) can sliced black olives, drained (about 1 c)
1 (4 oz) jar pimentos, drained
8 hard boiled eggs, chopped
3-4 tbsp. sweet pickle relish
1/2 - 3/4 c mayonnaise
dash mustard
salt, pepper, and garlic powder to taste

Bring a large pot of water to boil, add the potatoes and boil for about 20 minutes until they are just fork tender. Do not overcook, or they will fall apart in the salad. (If you overcook the potatoes, drain them well and make a whipped version of this salad) Drain the potatoes in a colander, allow them to cool for about 10 minutes while you prep the remaining ingredients.
Combine all in a large bowl, start with about 1/2 c mayonnaise and add more if needed. (Everyone seems to have their own preference on how much dressing is used) Add seasonings to taste, chill 3-4 hours. This is best eaten cold, and makes great leftovers too!

Sweet Potato Butter

2010-10-19T17:28:00.001-05:00

October seems to be flying by, doesn't it? I promised myself I would share this Sweet Potato Butter with you before the month was out, and I will even if it means this post will be a bit short. So without further ado, check out the recipe below from Stephen Palmer Dowdney's Putting Up (one of my fave books for canning recipes). Sweet Potato Butter would be perfect to prep now and have on hand to make pies for the holidays, don't you think?

Sweet Potato Butter
adapted from Putting Up
(printable recipe)

4 c sweet potatoes, cooked, peeled, and mashed (3 lbs sweet potatoes)
3/4 c apple juice
1 c light brown sugar
1 c sugar
1/2 c orange juice
1/2 c lemon juice
1/4 c cider vinegar
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt

Cook the potatoes in the oven or microwave until soft, peel them and puree them in a food processor with the apple juice until smooth. Place in a pot with remaining ingredients and bring to a low boil for 10 minutes. Process in a hot water bath for 20 minutes. (see Canning Basics) Makes 3 pints.

Sweet potato butter is great on sandwiches, (I like to add it to a peanut butter banana sandwich) and delicious slathered on grilled meats. It can also be used as a pie filling as I mentioned above. Here's how to do it: Add 1 beaten egg to a pint jar's worth of sweet potato butter and fold in thoroughly. Pour into a half baked pie crust and bake at 350 degrees for 20-30 minutes.

La Mariposa

2010-10-18T21:11:00.000-05:00

Festive Dia de los Muertos displays at La Mariposa.

Pan De Muerto

2010-10-16T00:54:00.007-05:00

Each year I look forward to making Pan de Muerto, it's always one of the first things in my oven after the summer baking hiatus. Pan De Muerto is a rich egg bread, subtly flavored with anise and brushed with a sticky sweet orange glaze. It’s delicious with coffee and I imagine it would make great french toast.

Pan de Muerto, or Bread of the Dead, is made as an offering and set out on the altars on Dia de los Muertos. It is said that the dead need nourishment after their long journey home, so families will make different dishes including mole, pan de muerto, and anything else they may have enjoyed in life.

Pan De Muerto
adapted from Cocina de la Familia
(printable recipe)

4-5 c flour
2 packages active yeast
2 tbsp. anise seeds
2 sticks (1 c) butter, melted
6 egg yolks, beaten
2 whole eggs, beaten
heaping 1/2 c sugar
1/2 tsp. salt

for the glaze:
juice from 1 large orange
1/4 sugar
1 tsp orange zest (optional)

Steep the anise seeds in 1/4 c boiling water until cool, about 15 minutes. Dissolve the yeast in 1/2 c warm water.
Pour the anise seeds (and liquid), yeast, melted butter, sugar, eggs, and salt into a large bowl. Gradually add the flour 1 c at a time until the dough begins to pull away from the sides and forms a slightly sticky ball. Knead for 10 minutes on a floured surface.
Spray a large bowl with nonstick spray and place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hrs.
Turn out the dough and pinch off a few pieces to make the decorative top. Form the rest into a nice round and top with pieces of dough arranged to resemble bones with a knob center. Lightly cover with plastic wrap and allow to rise 1 hour. Bake at 375 degrees, about 45 minutes.

For the glaze: Combine the juice, sugar, and zest over low heat until the sugar has dissolved. Bring to a boil for 2 minutes. Remove from heat and brush onto the bread. Dust the entire loaf with sugar (you may need to rub it on to adhere to the sides). I was running low so I opted not to with this loaf but it does add a bit of extra sweetness and texture. Allow the bread to cool before slicing.

Stuffed Chayote Squash

2010-10-14T06:55:00.001-05:00

Its finally starting to feel like Fall here in Texas with cool mornings and just barely chilly evenings. I'm ready to indulge in warm, comfort foods like these Stuffed Chayote Squash.

These stuffed chayotes are a great way to use up all of the squash in the markets right now. If you can't find chayotes, you can use calabasitas or even yellow squash, just adjust the cooking times to make sure they don't get too soft.

Stuffed Chayote Squash
adapted from Cocina de la Familia
(printable recipe)

3 chayotes
1 lb. chorizo
1/3 c chopped onion
2 cloves garlic, minced
2 cloves garlic
handful chopped parsley
1 tomato, chopped
1 c bread crumbs
2 tbsp. melted butter
shredded queso quesadilla or other melting cheese*

Boil the chayotes in salted water until tender, about 30-40 minutes. Cut in half and remove the seeds and scoop out the pulp to form a cavity for the stuffing. Chop the pulp and set aside to use in stuffing.
Cook the chorizo in a skillet, add onion and garlic and cook over medium heat about 10 minutes, until soft. Stir in the tomato, and cook for 2 minutes until the tomato starts to break up. Add the chayote pulp and parsley. Season to taste with salt & pepper. Fill the chayotes with the stuffing mixture.
Combine the bread crumbs and melted butter. Sprinkle cheese over each and top with bread crumb mixture. Bake for 15 minutes at 350 degrees.

*the original recipe called for 6 oz. of queso fresco. I didn't have any on hand so I used queso quesadilla. If you opt to use the queso fresco, mix it in with the breadcrumbs and use to top the squash.

This is a great side dish to serve alongside a more elaborate meal like chicken in mole sauce, or eat as a light lunch.

Theo's Drive In

2010-10-13T07:34:00.000-05:00

I wish there were more places around like Theo's. Its a great little drive in burger spot that Hank and I discovered in Grand Prairie, just a few miles down the road from us. Two years ago we took a drive to snap some photos of the cool 1950's googie-style signs on the main drag and happened upon this place. Not only do they have a great sign and what looks to be the original building and menu (with modestly updated prices) they serve up a mean (and messy!) chili cheese burger.

Chicken Mole Enchiladas (Enmoladas)

2010-10-11T15:20:00.001-05:00

Now that you've made a big batch of Mole Poblano, here's what to do with the leftovers... (assuming you have any).

Chicken Mole Enchiladas (Enmoladas)
(printable recipe)

2 large chicken breasts
handful diced onion
corn tortillas
mole sauce
shredded queso quesadilla or other Mexican melting cheese, (mild flavor is preferable, Monterrey jack works nicely too)

To make the filling: Cook the chicken in a bit of oil until cooked through, remove from the pan and set aside to cool. Sautee the onion in the grease. Once the chicken has cooled shred it very finely with two forks (or your fingers). Return this to the pan with the onion on low heat. Add enough mole sauce to moisten the filling, about a half cup. Season with salt and pepper if needed.

To Assemble the Enchiladas: Fry the corn tortillas one at a time in about 1/2” of hot oil. You want to pass them through the oil briefly, until they are just soft and you begin to see bubbles form, about 15 seconds per side. Stack these on a plate and allow them to cool before you handle them. Meanwhile set up your assembly station. I like to use a pie plate to dip the tortillas in the sauce. A good size baking dish is great for rolling and holding the finished enchiladas.

Here’s the procedure:
Dip each tortilla in the mole sauce, coating both sides*. Place the chicken filling (about 3 tablespoons) a bit off center (closer to you than perfectly centered), form into a log. Sprinkle a little cheese over the chicken. Bring up the edge closest to you and roll like a cigar, keep the finish end at the bottom to prevent it from coming undone. Repeat until you have a pan full, or roll as many as you need. (these taste great reheated, but they can start to fall apart the next day) I actually prefer to roll the enchiladas and keep them in a pan un-sauced, they plate up nicer this way. Just remove a few and plate them, top with a generous amount of warm mole sauce and shredded cheese. Alternately you can pour sauce and cheese over the pan-full and pop it in the oven for a few minutes to melt the cheese.
*I skipped this step while making the enchiladas pictured, I was in a hurry but I poured enough sauce over the top to make up for it!

How do you use leftover Mole Poblano? Here are a few more ideas:
Spoon over fried eggs and top with cheese.
Use the leftover chicken enchilada filling to make tacos or burritos
Mix in a few spoonfuls of mole into spanish rice for a different flavor
Dip flautas in mole sauce

Tequila Sunrise

2010-10-09T07:28:00.001-05:00

Ahh..tequila. I've been meaning to share this simple recipe with you for a while. The Tequila Sunrise is one of my favorite tequila drinks after a long day or even a not so long day. Try these with brunch (there's orange juice in there!) or just as a nice change from your usual margarita.

Tequila Sunrise
(printable recipe)

for each glass:
1 shot tequila
1/2 c orange juice
1/4 c pineapple juice
1-2 tbsp. grenadine
maraschino cherry garnish

Fill a rocks glass* with ice. Add tequila, then orange juice, and finally pineapple juice. Pour the grenadine down the side or along a cocktail stirrer. It should sink to the bottom and create a nice sunrise effect. Garnish with a maraschino cherry.

*Tequila Sunrises are typically served in a larger highball glass. I'm a bit of a sipper so I prefer the smaller rocks glass so the ice doesn't water down the drink. Also the pineapple juice is my own addition, if you don't have it use all orange juice. Lastly, use a good quality tequila, I had a nice mezcal, Lajita brand I believe. The quality of the tequila makes all the difference in this drink.

Mole Poblano

2010-10-08T09:50:00.001-05:00

This month I'm going to focus on a few recipes and crafts that are traditionally made to celebrate Dia de los Muertos. Towards the end of the month I'll bring it all together with an altar in honor of my little dog Jack. First up, Mole Poblano!

Mole is a traditional Mexican sauce made from a blend of chili peppers, nuts, seeds, and spices. The flavor is warm, nutty and complex. Its delicious spooned over chicken, tamales, and eggs or rolled up into enchiladas (called enmoladas).

I often wondered where this combination of ingredients originated. And after doing some research I found that like any good traditional dish, its origins were shrouded in legend.

The most common version of the legend takes place at the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread, nuts, and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top. And the archbishop loved it.
(via Wikipedia)

Mole Poblano
(printable recipe)

6 dried ancho peppers
6 dried mulato peppers
4 dried pasilla peppers

3 medium tomatoes (squeeze out seeds and chop)
2 medium onions, chopped
2 corn tortillas, chopped
2 cloves
1/2 c almonds
1/2 c pumpkin seeds
1/2 c unsalted peanuts
1/2 c raisins
2 tbsp sesame seeds, toasted
2 tbsp minced garlic
1 tsp. comino
1/2 tsp. coriander
1/2 tsp. anise seeds
1/2 tsp. cinnamon

1/2 c vegetable oil
2 c chicken stock
1 tbsp. peanut butter
2 oz. unsweetened chocolate
3 tbsp brown sugar
salt & pepper to taste

Don't let the long list of ingredients fool you, mole is fairly simple to make... if you have a food processor. Otherwise the grinding and pureeing could take all day if done by hand, which is the traditional method. Because of this, Mole Poblano is considered a very special dish in Mexico, often served at celebrations and used as an offering on Dia de los Muertos.

Here's the process for putting it all together,

Remove the stems and seeds from the chiles, cover with 2 cups of boiling water. Soak for 30 minutes. While you are waiting on the chiles prepare and measure the remaining ingredients. Transfer the peppers with the soaking liquid to a food processor, add the tomatoes thru cinnamon. Pulse until pureed.

Heat the oil over medium heat (preferably in a cast iron skillet). When hot but not smoking add the chile mixture. Add remaining ingredients and stir constantly, about 15 minutes. Add more chicken stock if it seems too thick. Mole Poblano may be refrigerated up to 2 weeks or frozen up to 6 months.

Come back Monday to see what I made with this batch of mole.

I May Be MIA...

2010-10-05T14:10:00.000-05:00

I normally don't like to get too personal on this blog, but since I may be MIA for a while I might as well post about what's going on. Early Monday morning my dog Jack passed away. It was so sudden and unexplained that I may still be in shock from the whole experience. I lost so much sleep and drank so much coffee and whiskey there was a time that I dozed off yesterday and woke up hoping it was only a nightmare. Some people may laugh or not understand but its amazing the impact that a little black dog can make on your day to day life. I can honestly say that right now I don't have passion for anything, cooking and eating are furthest from my mind, and my heart simply aches.

I know that time is the ultimate healer, and that with time I can learn to celebrate life but it seems like loss is always most painful in the beginning. I am so thankful for my husband Hank and the support of my family and friends, its comforting to hear a kind word, a thoughtful prayer, or a funny anecdote about Jack. Anyways, I don't want to drag this on, hopefully I will return to blog later this week, I appreciate your patience! Now get off the internet and hug your dog or call your family, you'll never regret even the small moments you spent with them.

Okra Pickles

2010-09-30T21:29:00.002-05:00

My little brother Alex is a fried okra fiend, I've never seen him not order it when its available. I like okra too, but it doesn't always shout out at me from the menu. Although I'm always jealous when I see that he's ordered some and I missed out. The rest of my family (like most) don't really care for the slimy texture. For them I would recommend the Okra Pickle, it is crisp and tangy, with a mustard and garlic flavor.

Hank's sister Larue got me hooked on these at a family function. I was pretty curious about them, since there's not many pickles I don't like. I had to try one and they were an instant hit - I think we polished off all the okra pickles on the relish tray, they were so good.

Try these and see what you think.

Okra Pickles
adapted from Putting Up by Steven Palmer Dowdney

(printable recipe)

3 lbs. okra, rinsed & stems trimmed
8 cloves garlic
4 tsp. mustard seed
1 red bell pepper*
4 c white vinegar
2 c water
6 tbsp. salt
4 pint jars

Place 2 cloves garlic and 1 tsp. mustard seed in each jar. Fill each jar with okra pointing up, place a second layer of okra pointing down. Trim if necessary to keep okra from sticking above the jar line. Slice the bell pepper in thin strips and press into the sides of each jar.
Bring the vinegar, water, and salt to a boil. Pour over the okra, leaving 1/2" headspace. Secure lids and rings and process for 15 minutes in a hot water bath. (see Canning Basics)

*the original recipe called for hot peppers, somehow I didn't have any around so I used a bell pepper. Either one will do.

Blog Changes / Fall Update

2010-09-30T11:02:00.003-05:00

Hi, Sylvia here. Just wanted to let ya'll know about some changes taking place over the next few days here at the Hungry Texan. I'm spreading my wings a bit and invested in a new domain, www.Hungry-Texan.com, so update your bookmarks! If you're following the blog via Google Reader, etc. the transition should be seamless, but please let me know if you encounter any issues. The old blogspot.com address is set up to automatically forward for now, so we should be all covered.

In other news, Fall is here and I'm gearing up for lots and lots of baking (finally!). I'm also working on pressure canning my chili and preparing for the upcoming chili cookoff. October is already a jam packed month, but I hope to bring you guys a few advance-prep recipes for the holidays (sweet potato butter! tamales!) and of course a few Halloween and Dia de los Muertos themed posts.

Speaking of Halloween, Hank and I are actually on the ball this year and have our house all decked out with spooky spiders, skeletons, and monster toys. The next step for us is carving the jack-o-lanterns, one of my favorite fall activities! I'll be sure to post a few templates on the Downloads page as I make them.

That's all for now, the canning recipe for Okra Pickles will be posted tonight!

Peanut Brittle

2010-09-28T17:26:00.001-05:00

When I was a kid we would always stop at Woody's Smokehouse in Centerville on family trips to Houston. I can't say I remember the jerky (although I'm sure it was good), one thing I'll never forget is the candy. There were bags and bags of different types of nut brittles, some even drizzled with chocolate or loaded with coconut. We always loaded up on a few different varieties. It was a real treat.

Its been a while since I've made brittle, but I was craving some a week or so ago (it happened to be National Peanut Day, go figure) so I whipped up a batch.

Peanut Brittle
adapted from Meta Given's Modern Encyclopedia of Cooking
(printable recipe)

2c sugar
1c water
1/16 tsp. salt
1 1/2 c salted, shelled peanuts
2 tbsp. butter

Spread peanuts out on a piece of parchment paper that has been placed inside a 9x13 baking dish. Combine sugar, water, and salt in a large saucepan and stir until dissolved. Cover and boil for 3 minutes. Remove lid and cook until the syrup turns a rich caramel color (320 degrees F). Remove from heat and quickly stir in butter. Pour over peanuts.
Cool completely before breaking apart.
Makes about 1 lb. of candy.

This is a great basic recipe that you can adapt to suit your tastes. Another variation I really like is macadamia coconut brittle. Just substitute macadamias and lightly toasted coconut for the peanuts, and add a few drops of coconut extract in with the butter.

As I munched on this brittle I was reminded of our family trips and all the neat brittle varieties that Woody's carried, and for some reason I had a sudden craving for another favorite road trip snack - Fritos...

So I combined the two, substituting 2 cups of Fritos for the peanuts that way I was sure to have some of the salty chips in each bite. This was a really tasty variation, maybe a new favorite. The crunchy, salty chips are a great complement to the sweet candy, definitely a good alternative if you are all out of peanuts or just want to try something a little different.

Smoked Ribs & Brisket

2010-09-26T18:55:00.001-05:00

Hank and I finally invested in our very own smoker. Now is really the time to buy one too, there's definitely some good deals to be had. I think we went to 3 different places (I like to shop around) before we bought this one, which happened to be the last one the store had in stock. Anyways, we christened it this past week with ribs and brisket. Here's the lowdown:

The night before we prepared the rubs, both had the same basic ingredients with some different ratios. Feel free to use your favorite rub or expand on this recipe. I really wanted to taste the smoke flavor in the meat so I was concerned about going too crazy with the rubs, basic was the way to go I thought.

Black Pepper Brisket Rub
(printable recipe)

1/2 c fresh coarse ground pepper
2 tbsp. salt
2 tbsp. paprika

Brown Sugar Rib Rub
(printable recipe)

1/4 c brown sugar
3 tbsp. pepper
1 tbsp. paprika
1 tsp. salt

Rub and wrap the meat, and refrigerate overnight. The next morning prepare the smoker. You'll need a bit of charcoal, wood chunks and chips, and either water or marinade for the water bath.

Start by soaking the wood chips in water, they'll need to soak for at least 30 minutes before being used.

Get a small charcoal & mesquite wood fire going and work on it until the smoker reaches 250 degrees. At this point put in your water or marinade and brisket (fat side up). The brisket will take about 1 hour per pound and you'll need to monitor the fire and keep it at 250. It helps to have a charcoal starter (chimney) going to prepare additional wood chunks to add to the fire. Also be sure to check the vents, add additional soaked wood chips as necessary to facilitate more smoke, and keep the water bath filled. Time the ribs (also about 1 hour per pound) so that everything will be finished up at once.

We smoked the ribs for about 2 hours, pulled them out, sauced them, and then returned them to the smoker for almost another hour. They turned out so good and super tender. I actually had to stick some of the bones back in to get these pictures. We had slathered one with this barbecue sauc e and the other with a mustard sauce. Both very tasty, I had a hard time choosing a favorite.

Be sure to let the brisket rest 15-20 minutes before slicing into it. And speaking of slicing, remember to slice the brisket across the grain. This way the meat will pull apart easily with each bite. My dad demonstrated the slicing technique... (thanks Dad!)

Slice off the top layer of fat... oh gosh.

Then turn the brisket and slice across the grain starting at the tip. What a pretty smoke ring!

Keep slicing... stop to marvel at the fat that looks a lot like melting butter...

And finally snap one last shot before your family just about kills you for making them wait on your stupid photos.

The brisket was phenomenal, with a perfect peppery crust, nicely rendered fat, and moist, smoky interior. No sauce was needed, although I did dab a little of my bbq sauce on just a few bites. We paired all this with smoky barbecue beans, okra pickles (recipe soon!), and a cool cucumber salad with homemade ranch. It was a great feast for a Sunday evening and looking back I can say our smoker was definitely a good investment, it will surely get lots of use in the future.

Ranch Dressing

2010-09-24T14:03:00.001-05:00

When did Ranch become so popular? Was it always the go-to dressing? Hank and I both agreed that it's been a favorite for as long as we can remember. A quick wiki will tell you that Ranch dressing has been around since the mid fifties but it only gained the most popular dressing spot in 1992.
It is of course wildly popular here in the south and can be found slathered on sandwiches, as a dip for pizza, wings, and fries.
For me the best way to have Ranch is made fresh, its preservative free and easy to customize to suit your tastes. Then you can add wild and crazy things like pickled jalapeños, avocado, cheese, chipotles, bacon. You name it and Ranch provides a great canvas for it.

Here is my basic method with additional ingredients for flavored varieties below:

Ranch Dressing(printable recipe)

2 c mayonaisse
2 c sour cream
1/2 - 3/4 c chopped chives (not packed)
1/2 - 3/4 c chopped parsley (not packed)
1/2 - 3/4 c chopped dill (not packed)
2 cloves garlic, minced
1 large shallot, minced
salt & pepper, to taste
milk

Combine all ingredients except salt, pepper, and milk in a food processor. Pulse until thoroughly blended. Add salt & pepper to taste, thin with milk if desired. This should keep for about a week in the fridge.

Don't be limited by plain Ranch! It happens to be a great canvas for any extra additions you might like...try these tasty varieties:

1/2 c pickled jalapeños
2-3 chipotle peppers in adobo
6 slices cooked bacon, chopped
3/4 c crumbled blue cheese
1 large avocado
Use the quantities above or just add a little at a time and adjust to your liking.

BBQ Beans

2010-09-23T07:30:00.003-05:00

Barbecue (or cowboy) beans are a cookout staple. Whip up a batch to take to your next potluck and make instant friends. No one can pass up smoky, sweet, brisket filled beans, adding a bottle of Shiner to the mix only helps matters.

BBQ Beans
(printable recipe)

3 c dry pinto beans
1/2 onion sliced thin
2 garlic cloves, minced
1 c dark brown sugar
1/4 c molasses
1/4 c honey
1 bottle Shiner bock
3 tbsp. worcestershire
1 can diced tomatoes
1 tsp. liquid smoke
2 tbsp. hot sauce
2 tsp. paprika
1/4 tsp. cayenne
1 tsp. garlic salt
1 c bbq sauce
salt & pepper to taste
10 slices bacon OR butt-end of a smoked brisket

Soak the beans in twice as much water overnight. The next day drain off the beans and cover with water in a large stockpot. (keep covered by 1-2 inches of water while cooking) Boil 45 minutes or until beans are tender. While these are cooking prepare the sauce, combine all remaining ingredients except the bacon / brisket in a saucepan. Simmer 20 minutes over low heat. Chop the brisket if using. (I prefer it over the bacon)

When the beans are done drain them and pour off into a crockpot. If you choose to use bacon I like to layer the beans and bacon in the crockpot then pour the sauce over. If you use brisket as I did, just add it all in and stir the whole thing up. Turn the crockpot on low for a few hours until the bacon is cooked or until ready to serve.

These beans are right at home next to a hamburger, steak, or any smoked meat. Layer in sliced fresh jalapeno with the bacon (or brisket) to spice things up a bit if you like.

Tortilla Warmers

2010-09-22T14:05:00.000-05:00

I found these great tortilla warmers last night that I had to share. I love the fact that they are ceramic so you can warm them in the oven and pile fresh tortillas inside, the heat retention from the dish keeps them warm while you eat! The glazes are really nice too, made by artists in Carlsbad, NM and others are made in McQueeny, TX. Check them out here.

Lengua Tacos

2010-09-20T20:41:00.000-05:00

Delicious, delicious lengua tacos from El Si Hay. Taco Bell has nothing on this.

New Recipe Cards

2010-09-16T14:21:00.000-05:00

There's just something special about a handwritten recipe. I have tons of bookmarked recipes and links saved but its just not the same as thumbing through recipe cards that someone took the time to write out and provide little bits of insight and thought on a dish.

On that note I thought I'd let you know about the new Hungry Recipe Cards available for download. And they're free! Always a good thing, right?

Anyways, enjoy the cards! Use them to adorn your home canned gifts, scribble a recipe for a friend, or send along with a plate of cookies or treats.

Avocado Paletas

2010-09-16T07:52:00.004-05:00

Yep, you can turn just about anything into a paleta. My success with other fruit flavors got me thinking, why not avocado? Its got an inherent creaminess, a rich flavor, it purees well, and I just might be addicted to it. Combine all that with sweetened cream and you have a truly delectable popsicle, too good to share.

Oh, wait you’re here for recipes. Well since you asked so nicely...

Paletas de Aguacate
(printable recipe)

1 c heavy cream
1/2 c milk
2 large avocados
1/2 c sugar
pinch of salt

Slit the avocados in half lengthwise and remove the pit. Scoop out the flesh and mash with a fork until fluffy. I like to leave a few small slivers and chunks instead of making this completely smooth. Add the cream, milk, sugar and salt and stir until thoroughly combined. Taste for sweetness and adjust to taste. Pour into molds and freeze until set. Unmold by running under water briefly then gently sliding the paletas out.

Michelada

2010-09-15T07:30:00.005-05:00

I love a good Michelada, plenty of lime, a bit of heat, and tomato juice to round it all out. The perfect mix to add to your favorite Mexican beer.

Michelada
(printable recipe)

for the chile-salt rim:
2 tsp. salt
1 tsp. chili powder

Combine the salt and chili powder and put on a small dish. Run a lime wedge around the rim of each glass then turn in the salt mixture.

for each glass:
1/4 c V8 (or other tomato based vegetable juice)
juice of 1/2 lime
dash of your favorite hot sauce (I like El Yucateco Chile Habanero)
dash worcestershire
Mexican beer, Modelo Especial or Tecate works well

After you rim each glass fill 3/4 of the way with ice. Add the ingredients in order, top with beer. Serve immediately.
Alternately, make the drink base in a pitcher, pour into glasses and top each with beer.