question from the culinary capitol of the world..texas

[unclej]

what...you didn't know...well, it is...we really do bar-b-q huge portions of red meat...fry most of the things we don't bar-b-q...and then top it all off with all the tex-mex you can handle...

my question is this...since we have folks here from all over america, canada and quite a few foreign (to me) countries...what is the predominant style of food prepartation and content (ie. seafood, lamb, beef, etc.) and do you have a quick recipe you could share...

feel free to pm the recipe if you think it would take too much room here...i cook nearly every night that i'm not playing and would love to try some new dishes...

 

[unclej]

sometimes my brain works faster than my fingers...i obviously meant the predominant style of food preparation and content from your locality...

 

[riff]

In Louisiana, you start with a roux.

But we do a lot of regular redneck cooking too.

 

[unclej]

i cook a lot of cajun...love it...met paul prudhome last time i was in new orleans...he was just putting his boxed spices on the market and i went to a shrimp boil at his factory/kitchen...damned near ate myself to death...and aint he a short little sucker?

 

[Calamity Jane]

what...you didn't know...well, it is...we really do bar-b-q huge portions of red meat...fry most of the things we don't bar-b-q...and then top it all off with all the tex-mex you can handle...

I'm from Missouri, and it's pretty much the same here. Though, we do have the sense to put gravy on just about everything that isn't barbequed.

Recipes? Random ones, or something particular? I made some amazing apple dumplins the other night for dessert.

 

[Feelin' Naughty]

what...you didn't know...well, it is...we really do bar-b-q huge portions of red meat...fry most of the things we don't bar-b-q...and then top it all off with all the tex-mex you can handle...

hey unclej, Texan here, though I live in Fl. at the moment. I just wanted to say I miss good ole Tex-Mex and Texas style cookin' in general. We first came here I had a hard time finding the stuff I was used to. IE, brisket, it's hard to find packer trimmed, they cut the end off and sell it for $3.50 a lb. I was looking for corn tortillas, they sent me to the chip aisle Finally found refried beans in "ethnic food" hehe
And can you believe, most of these folks haven't had calf-fries??!

 

[unclej]

ooh..ooh..apple dumplings...yes, yes..i'm going on a diet in june i think but right now apple dumplings would be great...by the way, for a quickie...buy some egg roll wrappers and a can of apple or peach pie filling...wrap and quick fry...sprinkle with powdered sugar...great with a room temp chunk of cheddar...

 

[unclej]

hey feelin' naughty...what'd you do to be punished like that?..let me know when you get back...i've got a smoker i built that i pull with my pick up and i live on the blanco river...it wouldn't take 10 minutes to get some friends together, ice down some shiner and put some briskett and ribs on..

 

[riff]

I do have a recipe for fennel salad that I will share later. It's at home.

 

[Calamity Jane]

ooh..ooh..apple dumplings...yes, yes..i'm going on a diet in june i think but right now apple dumplings would be great...by the way, for a quickie...buy some egg roll wrappers and a can of apple or peach pie filling...wrap and quick fry...sprinkle with powdered sugar...great with a room temp chunk of cheddar...

Nahh... the real thing. We dug out grammas old apple peeler/slicer/corer thingie that clamps onto the table... the 5 year old peeled about a thousand apples (which the horses dearly appreciated since we only used about 5 of them) and I mixed up the batter and sauce... put 'em all together and baked 'em. the house smelled like heaven.

1 C. Sugar
1 C. water
1/8 tsp cinnamon
1/8 tsp nutmeg
2 drops red food coloring
2 T. butter
3 apples peeled, cored and sliced
2 C. flour
2 t. baking powder
1 t. salt
2/3 C. shortening
1/2 C. milk

Combine sugar , water, cinnamonm nutmeg, food coloring; bring to a boil. Add butter. (I give this a good stir, and then turn it down real low so it doesn't set up before I need it)

Sift together flour, baking powder and salt, cut in shortening. Add milk all at once and stir until moistened. Roll 1/4 inch thick on lightly floured surface; cut with pastry knife into 6 inch squares (I use a pizza cutter)

Place 1/2 an apple in center of each square. Sprinkle with generous amounts of sugar, cinnamon and nutmeg; dot with butter. Fold corners to center and pinch edges together. Place 1 inch apart in a grased 11x7x1 1/2 inch baking pan. Spoon teh syrup over dumplings; sprinkle with sugar. Bake at 375 for 35 minutes.

**I didn't use the individual spices, just used 'Apple Pie Spice' until I thought it was enough. Measuring spices always strikes me as odd.**

 

[Simply Divine]

what...you didn't know...well, it is...we really do bar-b-q huge portions of red meat...fry most of the things we don't bar-b-q...and then top it all off with all the tex-mex you can handle...

my question is this...since we have folks here from all over america, canada and quite a few foreign (to me) countries...what is the predominant style of food prepartation and content (ie. seafood, lamb, beef, etc.) and do you have a quick recipe you could share...

feel free to pm the recipe if you think it would take too much room here...i cook nearly every night that i'm not playing and would love to try some new dishes...

We are neighbors really and our cooking doesn't differ from texas much at all...

 

[Feelin' Naughty]

hey feelin' naughty...what'd you do to be punished like that?..let me know when you get back...i've got a smoker i built that i pull with my pick up and i live on the blanco river...it wouldn't take 10 minutes to get some friends together, ice down some shiner and put some briskett and ribs on..

Sounds like Heaven! You'll be the first to know when we make a trip "back home"

 

[tortoise]

Cous Cous Salad

Here's a refreshing salad, great lighter fare to serve at your barbecues. It's loosely based on a salad that they make at my favorite lunch spot. Its roots are Afghani, but you'll find similar salads all around the Mediterranean.

1 10 oz package of Near East plain cous cous
3 large cucumbers (I like the english ones, but the regular ones work)
3 large carrots
1 medium tomato
1/2 large red onion
1 can garbanzo beans
1 bunch fresh cilantro
juice of 10 limes
salt and pepper to taste

Cook cous cous according to package directions, fluff well with a fork and dump into large mixing bowl to cool. Peel, seed, and dice the cucumbers (easiest way to seed them is to cut them in half lengthwise and then scoop out the seeds with a teaspoon). Place the diced cucumbers in a collander or strainer and salt them well (1 teaspoon kosher or 1/2 teaspoon table salt; salting them helps to remove the excess water, which helps to concentrate the flavor of the cucumbers and keep the salad from becoming a watery mess). Peel and dice the carrots and the 1/2 onion. Dice the tomato. Drain and rinse the garbanzo beans well. Combine all ingredients in the mixing bowl, folding so as to not mangle the beans. Cover with lime juice and continue folding. Rinse and dry the cilantro, then roughly chop and fold into the salad. Add salt and pepper to taste. Chill for at least 3 hours; overnight is even better.

 

[privy2u]

CHILI !!!

I developed a chili recipe three years ago that has won or at least placed in the top 5 at every local chili cookoff I've been to!

I'll get the recipe to you by PM tomorrow (3/14/02) hopefully and also post it on the board.

If people ask you what the little flakes of green leafy substance is when they come back for thirds just whisper, "it's parsley!" LOL

Another one that's not written down anywhere is a dry rub for smoking (not a damn weber) and another table sauce that is great for basting chicken in the smoker (not a damn weber) or to finish off posrk and beef in the smoker, again, (Not a damn charcoal or gas cooker like a weber!).

Hmmm - come to think of it I have a simple roadkill recipe if you ride your scooter long distance like I do and don't want to cook at camp after dark! I ain't kiddin'!


privy

 

[privy2u]

Chili Recipe!

Okay I got to thinking about it and started writing down ingredients and before I knew it the thing was done. So here it is as promised!



Larry's Chili

Ingredients


5 lb. Ground beef --- I use regular ground beef and it works okay for me, but, for a more authentic style chili use cubed beef and increase the cayenne.

2/3 cup Chili Powder --- A dark chili powder makes for a richer tastier looking chili, but does little for the actual flavor.

2 tsp. Cumin Powder --- These are heaping teaspoons. Don't be afraid of experimenting with this spice!

1 tsp. Cayenne Pepper --- Unless you like spicy foods you should leave this to last and add only to suit your taste. Remember a little of this pepper goes a long way!

2 tsp. Paprika --- At 1 tsp. The hotness of this pepper should not overpower even the tenderest palette. It is very mild on heat and is used primarily for its flavor.

2 tsp. Oregano --- There are several varieties of this spice with each having it's own special flavor. I prefer the Italian to the Spanish in my chili.

3 tsp. Table Salt --- You may omit the table salt if you are on a sodium free diet.

1 med. Onion (chopped) --- One about the size of a softball works for me. But if you don't like onion at least use half of one! Trust me!

2 tsp. Minced Garlic --- I buy it by the quart jar but you can use fresh if your into French cooking (French Chili?)

2-28 oz. Cans of Crushed Tomato --- I use crushed because I don't like hunks of tomato in my chili. If you like big chunks get the diced or even the stewed tomato's.

1/2 small can Tomato Paste --- adds to the flavor and is a thickener.

2 cans Beer --- An essential ingredient for flavor and adds much needed liquid. Any brand you have on hand will do. If not a beer drinker, borrow or buy 2 cans or bottles!!

1 cup Wine --- Another essential ingredient for flavor and liquid. I use a burgandy kept on hand just for my chili but you can use whatever dark red you want. Again if you don't drink wines borrow a cup from someone!! It's a must!

Note - by my standards this is a mild chili. As I said earlier hold off on the Cayenne until the chili has simmered a few minutes if you are uncertain whether it will be to warm for you! For neighborhood events I leave the cayenne out completely to accommodate the majority (lots of kids so I use a portion to make chili macaroni also) and it is always a hit.

Directions: Brown the meat and onion in a large pot. While waiting for the meat to brown combine all dry ingredients in a large bowl and open the tomato, tomato paste, 2 beers and pour the cup of wine! Drain the meat well using a colander and return to the pot (onions should be clear). Add liquid and dry ingredients to the pot. Let simmer for at least one hour stirring (and tasting) occasionally (more occasionally if your hungry). May be served same day but is usually better after refrigerated overnight and reheated.

Caution: Be aware that some people will want to add BEANS to this chili! Do not tell your guests that the beans are a part of this recipe. Beans go with cornbread, not chili!

This is not a health food but with regular consumption, you may have the cleanest colon in your neighborhood!


privy

 

[privy2u]

Oooops!

Forgot --- add 2tsp of parsley flakes!


believe it or not - the combinations of oregano and parsley triggers hunger! The chili goes FAST!


privy

 

[Guest]

 

[Feelin' Naughty]

Drunk Chicken

Redneck recipe
You will think this is a joke when you read it, but my hubby makes it and it is the best grilled chicken I have ever had!

Rub one whole chicken with seasonings (whatever you would normally use) insert an open can of beer into the body cavity.
Stand the chicken with the beer inside on the grill, balancing on the beer can and the chicken's legs. Grill/smoke over medium fire for about one hour or until the chicken is done.

This is the most moist grilled chicken I have ever eaten! Works for turkey too.

 

[unclej]

thanks everyone...definitely going to try the cous cous salad...that sounds refreshing as hell...

feelin' naughty...we call that beer butt chicken here and you're right, it is really moist that way...if you're morally against using beer for cooking purposes insert a can of 7-up and drink the beer...

privy...thanks for the chili recipe..sounds great...i've got one for a white chili (chicken and navy beans) if anyone's interested..

and i still can't wait to try those apple dumblings