Texas Recipes from Garry Howard and other text sources

- Garry Howard's Recipes - Patricia Wriedt - Chopped Brisket - Frijoles - Lee's Brisket Recipes -

- Robin Miller's Peppercorn Brisket - Steaks and Beef - Texas - - Mexican - Ethnic Recipes - Lee's Recipes -

In the old net days before images, flaming, spamming and predators

 

Garry Howard Recipes - Top -

 

Top
Barbecued Baked Beans

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 6 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried Navy or pinto beans
8 slices bacon -- diced
1/2 cup onion -- chopped
2 tablespoons corn syrup
2 tablespoons chili powder
1 small hot red chile pepper
3/4 cup tomato catsup
2 tablespoons prepared mustard
1 teaspoon salt
1 generous dash hot pepper sauce

Soak beans overnight in cold water to cover. Fry bacon until crisp. Drain drippings from bacon into baking dish or small bean pot. Add all remaining ingredients to fat and blend. Drain beans and add to mixture. Blend. Crumble the crisp bacon over top. Add water just to cover beans. Cover dish or bean pot and bake at 325 degrees F. for 2 hours. Add more hot water if needed. Uncover beans during last 20 to 30 minutes. Serve from baking dish.

A slice of smoky bacon rind used instead of the sliced bacon will give a more decidedly country flavor. Brown sugar to taste may replace the corn syrup. And canned tomatoes may take the place of the catsup -- but if so, correct the seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Braggin'-Rights Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 4 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak* -- sliced 1/2" thick
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
34 teaspoons salt
1 1/2 cups buttermilk
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic -- minced
vegetable shortening -- preferably Crisco

*Twice-tenderized by the butcher

In writing this chapter we tried every variation on chicken-fried steak that we could invent, coax from friends, or find in Texas cookbooks. We've included four other great recipes, but this was our personal favorite, the one we fine-tuned to become a family heirloom. Spicier and crunchier than most CFSs, it'll keep any cowboy or cowgirl from roaming the range.

Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the buttermilk, ett, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry.

Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy.

Place the steaks on separate plates, spoon mashed potatoes next to them, and cover both generously with the gravy.

Serve immediately.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Cowboy Beans

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 8 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pinto beans
2 pounds ham hocks or salt pork
2 onions -- chopped
4 tablespoons sugar
2 green chiles -- or to taste
1 can tomato paste
salt

Wash beans and soak overnight. Cover beans with water and cook with above ingredients over low heat (simmer) until done. Sample the beans while cooking so you can add salt to taste. Add water as needed.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Crumblin'

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
buttermilk
corn bread

Crumblin' is a traditional Texas dish/drink characteristic of the Texan's penchant for "waste not, want not." In the early days of Texas statehood, cornmeal flour was more readily available that wheat flour. Consequently, corn bread was a prevalant dish in most households. There was always leftover corn bread, and since most Texans had a family cow, buttermilk from the cow was mixed with the bread into an interesting "drink." It's not for everyone, but those who grew up during the Depression remember the concoction well.

Pour buttermilk to fill a large glass 2/3 full. Then take fresh-made or day-old corn bread and crumble into glass of buttermilk. Let soak to desired consistency and drink. One variation includes a tablespoon of finely minced sweet white onions.

Compliments of Garry's Home Cookin'
http://www.tiac.net/users/garhow/cooking defunct
Garry Howard - Cambridge, MA
garhow@tiac.net
- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Daddy-O's Hot-Times Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 4 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak* -- cut 1/2 inch thick
1 cup liquid from pickled jalapenos
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable shortening -- preferably Crisco

* Twice tenderized by the butcher

Bob "Daddy-O" Wade -- the Texas artist who made the famous dancing frogs for the roof of Carl's Corner Truck Stop on Interstate 35 -- inspired this CFS marinated in jalapeno juice. Bob used to step lively around town until his wife Lisa tamed him and took him off to the mountains. These days Daddy-O's hankering for hot times is often satisfied by a chicken-fried steak.

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface.

Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour.

Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add carefully once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings.

Place the steaks on separate plates, add Paris's Best French Fries and cover both generously with the gravy. Serve immediately.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

East Texas Fried Chicken

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups buttermilk
2 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon black pepper
4 pounds chicken parts
1 1/2 cups all-purpose flour
1 1/2 pounds shortening -- preferably Crisco
3 tablespoons bacon drippings

In our travels through Texas, we've found fried chicken seasoned with oranges, jalapenos, garlic, mustard, cayenne, and cumin. We've found it batter-dipped and cornmeal-coated, pan-fried and deep-fried, and cooked in lard, bacon drippings, shortening, and a multitude of oils, mainly corn, canola, safflower, and sesame. Forget the gimmicks. Nothing tops this recipe. We owe the secrets to a couple of serious pros, Lula Mae Austin, a Dallas cook, and the author James Villas, who devotes an entire chapter to frying chicken in his wonderful American Taste.

At least 2 1/2 hours (and up to 12 hours) before you plan to eat, mix the buttermilk, Tabasco, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow dish. Add the chicken parts, turning to coat them well with the mixture. Cover the dish, and refrigerate it.

About 20 minutes before you plan to fry the chicken, bring it to room temperature. Sprinkle the remaining salt and pepper into a medium-size paper bag, and add the flour. Set the bag aside.

In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat. Add the bacon drippings to the skillet. When small bubbles form on the surface, reduce the heat slightly. Place a large brown paper sack near the stove for draining the chicken.

Starting with the dark pieces, take a piece of chicken out of the marinade, shake off the excess liquid, and drop it indo the bag of seasoned flour. Shake the bag well so that the piece is coated thoroughly. Remove it from the bag, and lower it gently into the skillet, skin-side down. Repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly. The pieces should fit snugly together, although they shouldn't stick to each other. Reduce the heat to medium, and cover the skillet. Fry the chicken exactly 17 minutes.

Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently. Fry it uncovered for another 17 minutes.

Remove the chicken with the tongs -- it will be a deep, rich brown -- and lay it on the paper sack to drain.

Serve the chicken hot with Mashed Potatoes and White Gravy made with the pan drippings.

Variation: Among all the possible variations on fried chicken, we're partial to the jalapeno-garlic versions we enjoyed a few years ago at the Kerrville Folk Festival. Just add to the buttermilk a couple of minced pickled jalapenos with 1 or 2 tablespoons of their pickling liquid and a half-dozen garlic cloves. Serve the chicken with pickled jalapeno slices.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Family Meat Loaf

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
3/4 cup freshly crumbled cracker crumbs
2 eggs -- beaten
1/4 onion -- chopped
2 teaspoons salt
1/2 teaspoon mixed herbs -- marjoram and thyme
1/4 teaspoon black pepper
1/2 cup tomato juice
1 can tomato sauce -- 8 oz size

Meat loaf has a peculiar position in American cuisine, for while most people feel compelled to avow dislike or contempt for the dish, you will find that secretly they are very fond of it indeed. And why not? It can be and often is delicious. Texas is the only place I know of, however, where an admiration for meat loaf is voiced publicly. Here is the basic meat loaf that you'll come across all through the state.

Combine all ingredients except the tomato sauce in a mixing bowl and blend thoroughtly. Pack firmly into a well-greased small loaf tin. Smooth top with a knife or spatula. Pour on the tomato sauce. Bake at 350 degrees F for 1 hour. Serve hot or cold as desired.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Fried Corn

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups scraped corn -- see below
4 slices bacon -- diced
half and half -- about 1 cup
2 tablespoons butter
salt and pepper -- to t

For this dish you should use either green field corn (the best choice) or very mature fresh golden bantam. If the former, open the husk of the corn and cut into a kernel to ascertain whether or not it is milky. It should be. (Sweet corn -- golden bantam, etc. -- is always green when sold, hence always milky.) Remove husks from about 1 dozen ears. Strip off the silk. With a sharp knife, slice the kernels into a bowl. With the dull side of the knife blade, scrape down the cob to get all remaining milk and pulp. Do not scrape off the clinging tough husks if you can avoid it. Measure out 4 cups milk, pulp and kernels. Set aside.

In a heavy 10-inch iron skillet fry the bacon over moderate heat until crisp. Skim out bacon and reserve. Add the 4 cups measured corn to the drippings in the skillet. Sprinkle with salt and pepper. Fry over low heat, stirring frequently, for 4 minutes. Add the half-and-half; press the corn down gently to level it with a spatula. Dot with butter. cover and cook over lowest heat until corn is tender and the liquid has cooked away. Taste for seasoning. Turn out on a heated platter. Sprinkle with reserved bacon and serve immediately.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Fried Okra

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 4 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound okra
1 cup buttermilk
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
flour in a bag
oil for deep frying

Cut okra into half-inch slices. Season buttermilk with garlic and onion salt. A few at a time, soak okra slices in buttermilk until well coated. Shake okra in bag of flour. Keep slices separated. Deep fry in hot oil until golden brown. Drain on paper towel. Repeat operation until all is cooked. Freezes well.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Fried Round Steak

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 inch thick round steak
flour
salt and pepper
buttermilk
lard or bacon drippings

Though Texas is a world in itself, it is also a Southern world, and many of its favorite dishes are wholly Southern. Fried Steak, for instance, of which there are many varieties.

Have the butcher cut a slice of round steak about 3/4 inch thick, its weight depending on the number of diners. With a rolling pin or bottle, pound the steak to 1/2-inch thickness. Cut it into convenient serving portions. Dip in buttermilk, then dredge in flour that has been seasoned with salt and pepper. Heat lard or drippings in a large iron skillet. When almost at the smoking point, add the steak and sear very quickly on both sides. Reduce heat and fry until brown on one side, turn and brown the other. Drain quickly on paper.

Serve with White Gravy.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Frijoles

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 6 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried pinto beans
1 large onion -- chopped
2 cloves garlic -- minced
1 teaspoon ground comino
1 chile ancho (canned) -- mashed to a paste
3 tablespoons bacon drippings
salt and pepper -- to t

Pick over beans carefully; cover with cold water and let stand overnight. Before cooking, add more water, covering beans again. Combine in heavy pot with onion, garlic, comino, chile and drippings. Simmer until tender, adding a little more water when needed. When the beans are done, however, virtually all the liquid should have cooked away. If some of the beans are mashed during cooking, so much the better. Add salt and pepper to taste when done. The longer the cooking, the better your beans so cook over the slowest fire possible.

Serves 4 to 8 depending on the portion size.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Frijoles Borrachos

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pinto beans
6 cups water -- or more as needed
12 ounces beer
2 teaspoons bacon drippings -- or peanut oil
1 large onion -- chopped
2 garlic cloves -- minced
2 fresh jalapenos or serranos -- chopped
2 pickled jalapenos -- chopped
1 teaspoon chili powder
1 teaspoon salt

These drunken beans make a great side or supper dish, and also work well for refritos. Plan on a total cooking time of about 2 to 2 1/2 hours. The hardness of the water, the altitude, and the obstinancy of the particular beans can all affect the timing.

Pick through the beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to cover them by several inches, preferably overnight.

Drain the beans, and add them to a stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat.

After 1 hour, stir the beans up from the bottom and check the liquid level. If there is not at least an inch more water than beans, add enough hot water to bring it to that level. Simmer the beans another 30 minutes, then check them again, adding water as needed.

When the beans are well softened, add the remaining ingredients, and continue simmering. Cook at least 15 more minutes, keeping the level of the water just above the beans. The beans are done when they are soft and creamy but not mushy, with each bean retaining its shape. There should be extra liquid at the completion of the cooking time, although the beans should not be soupy. If you want the liquid a little thicker, squash a few of the beans in the bottom of the pot with a potato or bean masher.

Serve the beans immediately, or cover them and keep them warm for as long as 1 hour. Or let them cool, and refrigerate or freeze them for later use.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Frijoles Refritos

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 batch Frijoles
lard or bacon drippings

Cook pinto beans as described in the Frijoles recipe, or use leftovers. For 2 cups of cooked beans, heat 6 tablespoons of lard or bacon drippings in a heavy iron skillet over moderate heat. Add the beans. As they fry, mash them with the back of a wooden spoon. Continue to fry and mash them until they are dry enough to shake loose from the bottom of the pan in a mass. The inner portion of this mass will (or should) be moist. The bottom surface will be slightly crusty. The consistency is not necessarily smooth like a puree, though it may be.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Iced Mint Tea

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bruised green mint leaves
1 cup sugar
2 cups water
6 tea bags -- OR
12 teaspoons tea leaves
12 cups boiling water
lemon or orange slices -- if desired
fresh mint leaves

Combine mint, sugar and 2 cups water in a saucepan. Simmer 10 minutes. Set aside. Place tea bags in pottery bowl and pour on boiling water. Let stand until cool. Remove tea bags. Strain sugar syrup into cooled tea. Refrigerate. When cold, pour into tall glasses with chunks of ice or cubes. Garnish glasses with slices of lemon or orange and sprigs of fresh mint leaves.

Makes about 18 glasses

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Meat Loaf

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 4 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup dry bread crumbs
1 1/2 pounds ground meat
1/4 cup onion -- chopped or grated
1 cup sweet milk
2 eggs -- well beaten
1 teaspoon salt
6 tablespoons brown sugar
2 teaspoons dry mustard
1/2 cup catsup

Soak bread crumbs in milk. Add meat, onion, eggs and salt. Put in baking dish. Make a topping by mixing the sugar, mustard, and catsup. Pour over meat loaf and bake at 350 degrees for 45 minutes.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Mint Iced Tea

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- Mint Syrup
1 cup sugar
1 cup water
1/2 cup mint leaves
Traditional Texas Tea
fresh mint sprigs -- for garnish

Morton Gill Clark had to revise the first draft of his 1970 cookbook, "The Wide World of Texas Cooking", to add an iced tea recipe. He got so many complaints from Texas reviewers about the absence of the beloved drink that he made it the lead-off recipe in the book. Clark suggested serving a mint syrup on the side for a sweetener, similar to what we do here.

Boil the syrup ingredients together in a small pan until the sugar dissolves and the liquid is clear. Set it aside; it will steep as it cools. When it has cooled to room temperature, strain the syrup into a creamer or other small pitcher.

Offer a gargantuan glass of Traditional Texas Tea over ice, accompanied by the mint syrup. Garnish with the mint sprigs. The tea is best the day it's made, but the syrup, refrigerated, keeps for weeks.

Serves 1 Texan

Variation: For a stouter version of Minted Iced Tea, lace the tea with a healthy splash of bourbon.

Old-style iced teas didn't use mint flavoring, but it's a popular addition today, and, in the opionion of Jim Mattox, a Texas politico, it is an essential ingredient. When we had dinner with Mattox a few years ago at an upscale Dallas restaurant, we all ordered iced tea, but the drink arrived at the table without the garnish. The waiter explained that they hadn't been able to get any from their suppliers. Mattox was so confounded that he went into the kitchen, escorted the chef and staff out the back door, and showed them where they should be growing mint in the alley.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Miss Piggy's White Gravy

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 4 Preparation Time :0:00
Categories : Gravies Sauces
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup meat grease*
1 1/2 cups flour
garlic salt
pepper
1 8 oz can evaporated milk
1 cup water

* Chicken fried pour-off with goodies left in is best.

Heat grease until smokey hot, stirring constantly, and add enough flour until heavy. Add garlic salt and pepper to taste (sparingly). Brown sauce then turn to lower heat and add evaporated milk and water, continuing to stir constantly to get rid of the lumps.

Cook to desired thickness.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Nuevo Laredo Chicken-Fried Steak

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 4 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak* -- sliced 1/2" thick
12 ounces beer
2 cloves garlic -- minced
1 1/3 cups all-purpose flour
2/3 cup masa harina
2 teaspoons cumin seed -- toasted and ground
1 teaspoon ground dried red chile -- prefer. New Mexican
1 teaspoon salt
1/2 teaspoon dried oregano -- preferably Mexican
1 egg
oil -- preferably canola

* Twice tenderized by the butcher

This nearly nouvelle CFS features a beer bath, border seasonings, and a crust made with masa harina, the specially-treated cornmeal used for tortillas and tamales.

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, pour all but 2 tablespoons of the beer over them, and add the garlic. Marinate the steaks in the beer for at least 30 minutes and up to 2 hours.

While the steaks are soaking, combine the flour, masa harina, cumin, chile, salt, and oregano in a shallow dish. In another dish, mix the egg with the remaining 2 tablespoons of beer. Drain the steaks, and blot lightly with paper towels to remove excess moisture from the surface.

Dredge the steaks in the masa-flour mixture, then in the beer and egg. Dunk them back in the flour again, patting the flour in well to absorb moisture.

Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks. Bring the oil's temperature to 325 degrees F, and deep-fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, until they are medium brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream White Gravy from the drippings.

Place the steaks on separate plates, spoon mashed potatoes with onion next to them, and cover both generously with the gravy. Serve immediately.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Paetzel's Pinto Pot

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds pinto beans -- well washed
5 onions -- chopped
2 teaspoons comino
6 ounces mild chili powder
6 jalapenos -- finely chopped
4 cloves garlic -- smashed
black pepper -- to taste
salt -- to taste
1 pound thick bacon -- cut in pieces

Start soaking beans about 5:00 PM. Then leave and go somewhere and indulge in Pearl Beer until 2:00 AM. Come home if you can, and start cooking. (Must continue to drink Pearl Beer while cooking.) Drain beans, put in large iron pot, and add the rest of the ingredients. Cover with water. Cook beans until 7:00 AM. Turn off at 7:00 AM and go to sleep until 10:00 AM. 10:00 AM -- Time for Chili Cookoff to begin! Get up!

Ed Paetzel

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Red Fire

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups red kidney beans
1/2 pound butter
1/2 pound mild cheddar cheese -- grated
4 canned jalapenos -- chopped very fine
1 teaspoon juice from jalapenos
1/4 cup onion -- grated or scraped
1 clove garlic -- pressed
salt -- to taste
paprika -- op

Cover beans with cold water, bring to a boil, reduce heat and simmer until tender. Drain and puree through sieve or food mill. Place in large double broiler or saucepan over hot water, add remaining ingredients and cook until cheese is melted. Paprika may be added if desired for a redder red. When serving, keep hot over candle warmer or in chafing dish with tostados or fried tortillas; or serve on small individual plates over fritos; or as a filling for split broiled hot dogs. This is also delectable over very rare hamburgers.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Rocky Mountain Oysters On the Half Shell

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 6 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds bull testicles*
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
cooking oil**

*aka: calf fries, Rocky Mountain Oysters (sheep or turkey testicles may be used also)

** pure hog lard is the best, but a mixture of 60% peanut oil and 40% vegetable oil will do

With a very sharp knife, split the tough skin-like muscle that surrounds each "oyster." Remove the skin. Set "oysters" into a pan with enough salt water to cover them for one hour (this takes out some of the blood). Drain. Transfer "oysters" to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each "oyster" slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quicky (you may repeat the procedure if a thicker crust is desired). Place each "oyster" into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (go wild with it, buy watch out for repercussions -- hot splashes). Cook until golden brown or tender, and remove with a wire mesh strainer (the longer they cook, the tougher they get).

Serve in one of those cardboard beer cartons that four six packs come in, layered with paper towels. Eat 'em, don't wait for nothin'! Chase with beer.

Variations include serving cooked "oysters" on a real oyster half shell with a sprig of parsley and a few drops of lemon juice.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Squash and Cheese Casserole with Chiles

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 8 Preparation Time :0:00
Categories : Texas Cooking Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds yellow squash
2 pounds zucchini
1 large onion -- chopped
2 tablespoons sugar
1 teaspoon salt
2 cups water
1 cup grated cheddar cheese -- sharp
1 cup Velveeta cheese -- shredded
4 tablespoons green chiles -- chopped
1 cup light cream
butt

Slice yellow squash and zucchini and combine with onion in saucepan; add sugar, salt and water. Cover and cook over moderate heat until tender, 15 to 20 minutes; drain. Mash but do not puree. Combine the two cheeses. Arrange alternate layers of squash and cheese in greased casserole. Sprinkle layers as you go with green chiles. Pour cream over all. Dot with butter and bake at 325 degrees F. until bubbly.

Serve from casserole.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Swedish Brown Beans

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 6 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pinto beans
1 teaspoon salt
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon cinnamon
2 tablespoons molasses
3 tablespoons butter

Place beans in heavy pot. Cover with cold woater. Add all remaining ingredients except butter. Cover. Cook over low heat until beans are tender, adding a little hot water if necessary. When beans are done, correct seasoning with more salt and pepper, if desired, and stir in butter. Serve with pork, ham, or barbecue

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Texas Fried Okra

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Serving Size : 4 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 po okra
cornmeal
lard
salt and pepper

Wash okra, cut off stems and cut diagonally into 1/4 inch slices. Sprinkle with salt and pepper, then dredge in cornmeal, tossing and turning the okra in the meal until thoroughly coated. Heat 1/4 inch lard in a heavy skillet, the size depending on the quantity of okra. Add okra anf fry over moderate heat. When the pieces on the bottom are brown, turn with a spatula so the rest can brown evenly. When done, skim out with perforated spatula. Drain on paper before serving.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

The Best Chicken-Fried Steak South of Omaha

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 1 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 ounce round steak cutlet -- machine tenderized
flour
4 eggs
1 can flat beer
1 tablespoon Adolph's meat tenderizer
salt, pepper, and garlic salt -- to taste

Bill Maxwell, former Texas restaurateur, originally claimed his chicken-fried steak was the "best found south of the Rio Brazos." Subsequent chicken-fried steak contests proved him truthful, so he extended his claim to include all lands south of the Arkansas River. In another conversation with Bill, we found his "boundary" had crept north to Omaha, Nebraska. Well, eventually he's gonna have to stop at the North Pole ... we hope.

Sprinkle salt, pepper and garlic salt on both sides of tenderized steak to taste. Put steak onto a tray that is well-covered with flour. Then "pound the hell out of it (the steak) with stiff fingers, working from the center out, until it reaches the size of an L.P. record." (That's those things they used to make before compact discs). Flip several times and repeat pounding. Mix eggs, beer, 1 teaspoon salt and Adolph's meat tenderizer in a shallow bowl. Add enough flour to make a thin, watery batter. Beat mixture smooth. Dip meat into batter. "Flop" back onto flour tray and cover with four. Pound again with fingertips until moisture is absorbed. Cook in deep fat at 350 degrees until golden brown. Serve with French fries and cover with white gravy.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Threadgill's Beef Liver With Onions

Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
Serving Size : 8 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 4-ounce beef livers -- sliced, not frozen
1 cup vegetable oil
1 cup flour
2 tablespoons Meat Seasoning -- See recipe
2 quarts yellow onion -- thinly sliced
2 cups brown gravy -- See re

Heat Half the oil in a 12-inch skillet over medium heat. Add seasoning to flour. Dredge livers in flour and gently place in hot oil. Cook about 3 minutes or until meat is medium brown. Turn carefully using a meat fork or metal tongs. When livers are cooked through, remove to heated dish, add rest of oil to skillet, and cook onions until soft. Serve onions on top of livers with brown gravy.

I remember hearing Mother advise the young pregnant mothers who already had kids in the nursery school, "Eat some liver. You've gotta get your iron." There are two secrets to perfect liver: Don't overcook it, and use good brown gravy.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Threadgill's Brown Gravy

Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat from beef and margarine
2/3 cup flour
4 cups beef stock
beef drippings
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt -- to t

Roux: Use fat from cooked roast beef. If insufficient or unavailable, use margarine to make 1/2 cup total. Cook flour and fat or margarine slowly in a heavy skillet, stirring constantly to avoid burning. Cook until medium brown.

Gravy: Add beef stock, drippings, and seasonings. Stir until gravy thickens to right consistency. Season to taste. Strain through a sieve to improve texture.

Makes 1 quart.

Deep-down brown and with a stour aroma, this may be the most soulful single item on the menu. At the restaurant we can make a stronger, deeper flavor than is likely at home because we have such a treasure of roast beef scraps left over from our trimmings.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Threadgill's Chicken-Fried Steak

Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
Serving Size : 8 Preparation Time :0:00
Categories : Meats Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 6 ounce tenderized beef cutlets -- at room temperature
2 eggs
2 cups milk -- at room temperature
3 cups flour
2 teaspoons Threadgill's Meat Seasoning
2 cups frying oil -- preferably canola

Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to 350 degrees F. Use a 550 degree thermometer to check temperature. The oil should pop loudly when a drop of egg wash is dropped in.

Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them one at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil a-popping.

Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long-handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.

Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.

Serve with White Cream Gravy and Mashed Potatoes.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Threadgill's Meat Seasoning

Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup kosher salt
4 tablespoons black pepper
2 tablespoons white pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons granulated onion
1 1/2 teaspoons ground cumin
4 tablespoons granulated garlic
2 tablespoons paprika

Mix ingredients well. Store in a glass jar or plastic container. Keep tightly sealed. Shake before each use to prevent settling.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Threadgill's Texas Chili Beans

Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
Serving Size : 6 Preparation Time :0:00
Categories : Texas Cooking Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pinto beans
3 quarts cold water
1 cup yellow onion -- diced
1 clove garlic -- minced
1/4 cup chili sauce
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/2 teaspoon salt
sliced onions -- for gar

Clean and rinse pinto beans. Soak overnight in cold water to cover well. Drain beans and place all ingredients except salt into 4-quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender. Add salt to taste and garnish with sliced onion.

Makes 2 quarts

These are the beans that should never be cooked in the chili. These are the beans that should be added to the chili when ther is chili and eaten without the chili on many occasions when there is no chili. Like our black-eyed pea recipe, this is a vegetarian recipe simply because so many vegetarians frequent the restaurant. And after all, our chili recipe is not even slightly vegetarian.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Traditional Texas Tea

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 teaspoons Loose black tea or 6 tea bags
1 quart cold water
ice
sugar -- optional
lemon wedge -- for garn

In truth, there are two traditional iced teas in Texas, as different to their partisans as bourbon and milk. The only variation between them -- sugar -- may seem to outsiders like a matter of personal preference, but in Texas the choice approaches a statement on moral character. The sweetening set usually adds sugar -- a lot of it -- before serving tea, leaving you little option about how you want it, and the nonsweeteners will avert their eyes if you reach for sugar, as though you might pick your nose next.

Place the loose tea or tea bags in a large teapot. Pour the water into a tea kettle or saucepan (always use fresh cold water for best results). Bring the water to a vigorous boil, and, at once, pour it over the tea. Don't allow the water to boil more than a minute or two, or the tea could become clouded by mineral deposits in the water. Top the teapot with lid, and allow the tea to steep about 5 minutes. The tea should get good and dark since it will be diluted by the ice. Discard the tea bags, or, if you are working with loose tea, plan to strain it through a small strainer before serving.

Let the tea stand at room temperature until it is needed. When you pour it, use a good number of ice cubes, but don't overdo it the way fast-food franchises always seem to do. Serve the tea in a barrel-size plastic glass or 1-quart Mason jar for an authentic touch. Add sugar, if you like, and a hefty wedge of lemon. Always offer refills. Iced tea tastes best the day it's made.

Variation: On hot summer days, make "sun tea" outside. Put the tea and cold water in a jar, and set it out to soak up some rays. You'll have tea in a couple of hours, but give it twice that long for full flavor.

Serves 1 Texan

Hot tea has always been rare in Texas, except for a variety made from sassafras root. Sassafras tea was a traditional beverage in East Texas, used in the spring to "thin the blood", and it's still as good a way to fight a cold as any we know.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Yellow Squash & Hominy Casserole

Recipe By : Texas Home Cooking: Jamison
Serving Size : 4 Preparation Time :1:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons corn oil
1/2 medium onion
1 pound yellow squash -- chopped into cubes
2 tablespoons red bell pepper -- diced
1 jalapeno en escabeche -- plus 1 teaspoon
liquid
1/4 teaspoon oregano
2 tablespoons milk
1 3/4 cups hominy, canned
3 tablespoons sour cream
1/2 cup sharp cheddar cheese -- grated
4 tablespoons corn chips -- crushed

Preheat oven to 325F. Grease a baking dish.

In a skillet, warm the oil over medium heat. Add the onion and cook it until it is well softened, but not browned, about 5 minutes. Mix in the squash and bell pepper, jalapeno, and pickling liquid, oregano, and continue cooking until the vegetables are limp. Add the milk, reduce the heat slightly, and cover the pan. Simmer the mixture 15 to 20 minutes, or until the squash is very soft. Remove the pan from the heat, and stir in the hominy and sour cream.

Layer half the vegetable mixture into the prepared baking dish, and sprinkle it with half of the cheese. Top with the remaining mixture and cheese. Sprinkle the crushed chips over the top. Bake the casserole 30 to 35 minutes, and serve it immediately.

Compliments of Garry's Home Cookin' at tiac 1995 Cambridge, MA

- - - - - - - - - - - - - - - - - -

Recipes Howard 2

Top
Texas and Mexican Recipes

Garry's Mexican Rice

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
1 1/2 cups long grain rice
3 1/2 cups water
1 tablespoon cumin seed
6 cloves garlic -- chopped
1/2 medium onion -- chopped
1 can tomatoes
4 teaspoons Wyler's Granulated Chicken Boullion

This is my favorite way to make rice. Although it is Mexican style, it can be served with just about any main dish, especially grilled meats. I always make this when I have fajitas.

This recipe is adapted from one my mother aquired when I was a child so I grew up eating this rice. I was around 9 or 10 years old and we lived in Port Lavaca, Texas (on the Gulf Coast). There was a small family run Tex-Mex restaurant that we used to eat in frequently. The enchiladas were great and the rice they served with them was delicious. One day my mother asked the Mexican woman who did the cooking if she would share the recipes
and she did. The changes I have made is to add onion and the Wyler's boullion, the original called for just water and salt. I also use a different cooking method that I prefer, cooking uncovered at first and then covering later. This produces perfect, fluffy, individual grain rice every time.

Drain and chop the tomatoes reserving the liquid. Add enough water to equal 3 1/2 cups of liquid total. Dissolve the boullion in the liquid. Sometimes I use a large fresh tomato instead of canned.

Heat the oil over medium heat in a large frying pan. Add the rice and saute until it puffs up and turns a light golden color. Add the cumin, garlic, and onion. Fry for about 1 minute. Add the tomatoes and fry until any remaining liquid has evaporated stirring constantly. Add the liquid and stir to mix the rice. IMPORTANT - Do not stir the rice again!

Lower the heat and simmer the rice until the liquid level is just below the surface of the rice and holes begin to form in the rice. (About 10 - 15 min.) Cover the pan and continue cooking on very low heat until all the liquid is absorbed. (Approx another 15 minutes).

Before serving stir and fluff the rice. I guarantee you will get rave reviews when you serve it.


- - - - - - - - - - - - - - - - - -

NOTES : An original recipe by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Zucchini "Crab" Cakes

Recipe By : "Sharon H. Frye" <shfrye@PEN.K12.VA.US> EAT-L
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups zucchini -- grated
1 cup bread crumbs -- fine
1 egg -- beaten
2 tablespoons margarine -- melted
1 tablespoon Old Bay seasoning
4 tablespoons flour
1 small onion -- chopped fine
oil and margarine -- for frying

My family is especially fond of seafood (shrimp, crab) steamed with "Old Bay" seasoning, which is readily available in this area near the Chesapeake Bay. One of the custodians at my school gave me this recipe,
and I make it in the summer when squash are readily available. (It's not good unless the squash are fresh...frozen squash doesn't work.)

Mix all ingredients together until well blended. Shape into patties. Fry in a mixture of half oil/half margerine until golden on each side. Turn only once. Drain on paper towels. Serve hot, with cocktail sauce on the side.

These can be reheated in the microwave, but they lose their crispness.

- - - - - - - - - - - - - - - - - -

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Tamales Nortenos [Northern Tamales]

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Meats
The Cuisines Of Mexico

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1 1/4 lb Pork shoulder
1/4 Onion -- sliced
1 Clove garlic -- peeled
1/2 tsp Salt
4 Peppercorns
Water to cover
3 Chile anchos
1/2 tsp Cumin seeds
2 tbsp Lard
-----THE TAMALES-----
Basic Tamal Dough
2 tsp Chili sauce
-from the filling
72 Small corn husks
-soaked

This recipe is from northern Mexico and I think it is closer to the tamales made in Texas. Tamales from central Mexico are thick and fluffy and are mostly dough. This is the original recipe as it would be prepared in Mexico, including lard. Adjust as necessary to suit your sensibilities. I substitute Crisco for the lard. I also make this recipe using chicken in place of the pork.

Enjoy!
Garry

The smallest tamales of all are the nortenos from Coahuila and Chihuahua.

They are as thick as a very fat finger and about 2 1/2 inches long. The northerners express contempt for the large, fluffy white ones of central Mexico, which to them are all dough and very little else--which is true of the commercially made ones. The dough in these is almost overcome by the filling of pork in a sauce of chiles anchos strongly flavored with cumin.

Cut the meat into 1-inch squares--it should have a little fat on it--and put it into the saucepan with the onion, garlic, salt, and peppercorns.

Barely cover the meat with water and bring to a boil. Lower the flame and simmer the meat until it is tender--about 40 minutes.

Set the meat aside to cool off in the broth. Strain the meat, reserving the broth, and chop it roughly.

Heat the griddle and toast the chiles well, turning them from time to time so that they do not burn. Let them cool a little. When they are cool enough to handle, slit them open and remove the seeds and veins.

When the chiles have cooled off they should be crisp. Crumble them into the blender jar or spice grinder and grind them with the cumin seeds to a fine powder.

Melt the lard, add the chili powder, and cook it for a few seconds, stirring it all the time. Add the meat and, continuing to cook, let it season for a minute or so.

Add the pork broth and let the mixture cook for about 5 minutes over a medium flame so that it reduces a little--there should be quite a bit of sauce left. Add salt as necessary.

Make the basic dough but do not add any baking powder. Mix the chili sauce into the dough to give it a little color.

Using the smallest husks or the large ones cut in half, spread a scant tablespoon of the dough thinly over each husk, covering an area about 2 X 2 inches. Put a little of the meat with plenty of sauce into the center of the dough and fold the husk as you would for ordinary tamales.

Stack the tamales in the steamer and cook for about 2 hours. Test to see if they are done.


- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Salmon Chowder

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM - EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- chopped fine
1/2 cup celery -- diced
1/4 cup green pepper -- diced
cooking oil
1 cup water
1 small can red salmon -- do not drain
3 small potatoes -- chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water and cook until potatoes are tender. Remove all skin and bones from salmon and add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add 2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Pan-Seared Salmon w/Cumin-Coriander Crema & Chipotle Salsa

Recipe By : Cafe Pasqual's Cookbook by Katharine Kagel
Serving Size : 6 Preparation Time :0:00
Categories : Fish / Seafood Southwestern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Salmon-----
6 salmon fillets -- 8 oz, skin intact
1 cup fresh oregano -- stemmed & finely min
1 cup fresh basil -- stemmed & finely min
1 cup fresh parsley -- stemmed & finely min
1/2 cup olive oil
-----Cumin-Coriander crema-----
1 1/2 teaspoons Cumin seed
1 teaspoon Coriander seed
1 cup yogurt -- plain
2 teaspoons Heavy cream
1/2 bunch fresh cilantro -- stemmed and chopped
2 cloves garlic
juice of 1 lemon
-----Chipotle Salsa-----
1 egg
1 teaspoon ground red chile -- preferably Chimayo
1 chipotle chile in adobo
juice of 1/2 lemon
1 clove garlic
1 1/4 cups olive oil

Cafe Pasqual's Cookbook by Katharine Kagel - ISBN 0-8118-0293-0

Cafe Pasqual's is a popular restaurant in Santa Fe, NM and one of my favorites.

Chef Jason Aufrichtig created this light treatment for rich salmon. When purchasing the salmon, ask for fillets not steaks. The chipotle chile in adobo that is called for in the salsa is a canned product, sold at Latino groceries. The chiles keep for weeks in the refrigerator if they are first transferred to a nonreactive container. They are packed in a red chile sauce, to which vinegar has been added, and are very piquant. There is no substitution for the zippy taste they add to sauces and fillings.

Rinse and dry each salmon fillet. It is not necessary to remove the skin from the fillets. Check for pinbones by running your fingertips over the flesh side of the fillet. Use pliers or tweezers to remove any bones. In a small bowl stir together the oregano, basil, and parsley. Pat the herbs onto the flesh side of each fillet, covering well. Refrigerate until ready to cook.

To prepare the crema, combine the cumin and coriander seeds in a small, dry saute pan over medium heat. Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes. Remove from the heat and let cool. Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds. Alternatively, pulverize in a mortar using a pestle.

In a small bowl, combine the ground seeds with all the remaining crema ingredients. Let sit for 30 minutes so the flavors can develop and blend. Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves. You will have about 1 cup. (The crema will keep for up to 1 week in the refrigerator.) To prepare the salsa, place all the ingredients, except the olive oil, in a food processor fitted with the metal blade or in a blender. Blend thoroughly. With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a
mayonnaiselike sauce is achieved.

Transfer to a bowl, cover, and refrigerate until serving. You will have about 1 1/4 cups. (The salsa will keep for up to 2 days in the refrigerator.) About 15 minutes before serving, place a saute' pan large enough to hold the salmon, with room to spare, over medium heat. Add the olive oil. When the oil is just smoking, put the fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer. Cooking times vary according to taste and the thickness of the fillet. At Cafe Pasqual's fish is considered done
when the middle is still moist and a bit darker than the surrounding light pink flesh.

To serve, spoon the crema onto individual plates, dividing it equally among them. Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema. Drizzle the salsa decoratively onto the fillet and then onto the visible half of the crema.

- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

El Charro Frijoles Refritos (Refried Beans)

Recipe By : El Charro Cafe Favorite Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Southwest
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups pinto beans -- cooked & mashed
12 ounces evaporated milk
2 tablespoons shortening -- melted
1/2 pound cheddar cheese -- shredded
Salsa De Chile Colorado

Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.

Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.

These are the best refried beans I have had. The secret is the evaporated milk.
- - - - - - - - - - - - - - - - - -

NOTES : From: El Charro Cafe Favorite Recipes
By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona

MasterCook formatted by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Rajas De Chile Poblano (Chile Poblano Strips)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chiles poblanos -- roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions -- thinly sliced
1/2 teaspoon salt

In the central and northern part of Mexico, where the chile poblano is used a great deal, to ask for rajas most commonly means strips of chile poblano cooked in this way. It makes an excellent accompaniment for broiled meats.

Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until they are soft.

Add the chile strips and salt to the onions in the pan, cover, and cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the refriegerator for several days. They are inclined to get a bit soggy if you freeze them.


- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Cajun Prime Rib

Recipe By : Paul Prudhomme's Louisiana Kitchen - ISBN 0-688-02847-0
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Meats
Paul Prudhomme

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Prime rib roast (10-1/2 lbs)
1/4 c Black pepper
1/4 c Garlic powder
1/4 c Salt
2 Onions -- thinly sliced
-----SEASONING MIX (OPTIONAL-----
1 tbsp Plus 1 tsp -- salt
1 tbsp Plus 2 tsp -- white pepper
1 tbsp Plus 2 tsp -- fennel seeds
1 tbsp Plus 3/4 tsp -- black pepper
2 1/2 tsp Dry mustard
2 1/2 tsp Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top.
Refrigerate 24 hours.

Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks.

TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons.

Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands.

Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more.

Repeat with the remaining steaks. Serve each steak while piping hot.

(*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.)

- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Deep-Fried Plantain Rounds

Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Big Flavors Of The Hot Sun
Caribbean Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 green plantains
2 cups vegetable oil
salt and pepper -- to taste

This is one of my favorites. Fried plantains are great with a whole range of Caribbean and African-inspired dishes or just as a snack by themselves. Make sure you use green plantains, even though they are somewhat of a
nuisance to peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3 minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.


- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Meatballs In Chipotle Sauce

Recipe By : Frida's Fiestas by Guadalupe Rivera
Serving Size : 8 Preparation Time :0:00
Categories : Meats Mexican
Frida's Fiestas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MEATBALLS
1 pound ground pork
1 pound ground beef
1/2 teaspoon ground cumin
2 cloves garlic -- chopped
3 eggs
1/4 cup bread crumbs
salt and pepper -- to taste
CHIPOTLE SAUCE
6 chipotle chiles -- pickled or en adobo
6 medium tomatoes -- roasted & peeled
1 cup chicken broth
2 cloves garlic
3 cumin seeds
1 tablespoon dried oregano
2 tablespoons lard
salt and pepper -- to taste

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and pepper to taste. Mix well. shape the mixture into medium-size meatballs. Cook the meatballs in the Chipotle Sauce for about 25 minutes.

To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin seeds, and oregano. Strain. Saute' the puree in light lard and season with salt and pepper to taste. Bring sauce to a boil.


- - - - - - - - - - - - - - - - - -

NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with
Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle. ISBN
0-517-59235-5

Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Jalapeno Cheese Soup

Recipe By : Guadalupe Cafe, Santa Fe, NM
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Cheese
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Chicken broth
8 Celery stalks
2 cups Diced onion
3/4 teaspoon Garlic salt
1/4 teaspoon White pepper
2 pounds Velveeta cheese
1 cup Diced jalapeno peppers
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.

In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.

Return the pureed mixture to the saucepan and simmer it for 5 minutes.

Add the diced peppers and mix them in well.

Serve with a dollop of sour cream and warm flour tortillas.


- - - - - - - - - - - - - - - - - -

NOTES : From "Santa Fe Recipe", Tierra Publications.
Formatted for you by Garry Howard - Cambridge, MA
,

Top
Texas and Mexican Recipes

Chileheads Jamaican Rice and Peas

Recipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry Howard
Serving Size : 6 Preparation Time :0:00
Categories : Jamaican Rice
Caribbean Chile Pepper Magazine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz can pigeon peas
6 Habanero chiles -- roasted & chopped
6 cloves garlic -- finely chopped
1/2 medium vidalia onion -- chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler's granulated chicken boulion

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.

Stir the peas in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.

Great with jerk chicken!


- - - - - - - - - - - - - - - - - -

Serving Ideas : Take to a potluck with a bunch of chileheads.

NOTES : Heat Scale: Hot
Garry Howard - Cambridge, MA
or

As prepared for Boston Area Chileheads Potluck. May 13, 1995

Top
Texas and Mexican Recipes

Home-Style Inner Beauty Hot Sauce

Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size : 1 Preparation Time :0:00
Categories : Big Flavors Of The Hot Sun Caribbean
Condiments Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 habanero chiles -- roughly chopped
1 ripe mango -- peel, pit, mash
1 cup cheap yellow prepared mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper -- to taste

WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling.

Be careful no to rub your nose, eyes, or mouth while working with habaneros. you may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there.

METHOD:

Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists.

- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Green Chile - Triple HHH (Howard's Hotter'n Hell)

Recipe By : Garry Howard
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Sauces
Southwestern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp Oil
2 lb Chicken breasts boneless
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chile
1 tbsp Red chile flakes
1 Tomato
1 can Tomatillos
4 lb Green chiles
4 c Wyler's chicken boullion
3 tbsp Cornstarch

The quality of green chile is directly proportional to the quality of thechiles used. You can't make good green chile with inferior chiles, especiallycanned. Use these only if you're desperate.

Preferably use fresh roasted, peeled, and seeded New Mexican green chiles. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chiles may be substituted, in that order of desirability. Dried chiles are the next best thing to fresh.

Frozen new mexican chiles under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chiles are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chiles, and a large assortment of other dried chiles, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In September and October they will ship fresh green chile.

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chile, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chiles, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.

Enjoy! Garry Howard Cambridge, MA

- - - - - - - - - - - - - - - - - -

NOTES : An original recipe from : Garry Howard - Cambridge, MA
,

Top
Texas and Mexican Recipes

Irene's Hot Borscht

Recipe By : Irene Howard
Serving Size : 8 Preparation Time :0:00
Categories : Russian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Medium Beets
2 1/2 qt Water
3 Medium Potatoes
1 Small onion
1 Bell Pepper
2 Carrots
6 Cloves garlic
1 Small can tomato paste
1 tsp Sugar
1/4 Head of cabbage
1 tbsp Vinegar
1 tbsp Salt
2 tbsp Vegetable oil

Peel beets, add to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove beets from water and set aside to cool.

Peel potatoes and cut into 1/8s. Add to beet water. Cook until almost done.

Meanwhile, chop onion and bell pepper. If you would like to spice it up add a couple of Jalapenos. (They would never do this in Russia.) Grate carrots. Finely chop garlic. Saute vegetables in oil until tender. Add tomato paste and just enough water to make a thick sauce. Add sugar and cook an additional five minutes.

Coarsely grate cooled beets.

Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet water. Boil until the cabbage is tender, about 15 minutes. Add vegetables and vinegar. Taste and correct for salt.

Serve in soup bowls with a dollop of sour cream.

- - - - - - - - - - - - - - - - - -

NOTES : An original recipe by Irene Howard - Cambridge, MA
,

Top
Texas and Mexican Recipes

Golda's Brisket

Recipe By : Golda Kagan, Newton, MA
Serving Size : 10 Preparation Time :0:00
Categories : Jewish Meats
Passover

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds beef brisket, single cut -- cut into 2 pieces
2 large cans tomato juice -- Sacramento brand *
2 pounds carrots -- peeled and sliced
24 small new potatoes -- scrubbed
24 small pearl onions
4 cloves garlic

* Sacramento tomato juice is the best but you can use a substitute.

Usually I use both the top and bottom of my roasting pan cooking on top of the stove.

1. Brown the brisket in the roasting pans, on both sides, searing the meat. When browned, lower flame and cook meat, covered with foil, for 1 1/2 hours.

2. Slice meat into thin slices and return to the pans. Add 1 can of tomato juice to each roasting pan plus half of the carrots, potatoes, onions, and garlic.

3. Cover and cook 1 1/2 more hours or until vegetables are soft and ready to serve.

Golda Kagan is my sister-in-law's mother-in-law. We usually gather at her house for Jewish holidays. She always makes this brisket for Passover.

- - - - - - - - - - - - - - - - - -

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Garry's Tex-Mex Enchiladas

Recipe By : Garry Howard
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen corn tortillas
1/2 pound American cheese -- grated
1 large onion -- chopped
1 large can chili with beef -- your favorite brand
vegetable oil

When I was growing up, these enchiladas with rice and refried beans was the essence of Mexican food as I knew it. I now make a lot more sophisticated types of enchilada sauces and use different cheeses but I still make these occasionally when I get the craving for them. Also, we hardly ever have a family get-together with my mother and brother without making these. It's funny how you can't really outgrow the foods you ate while growing up.

Warning, this is definitely NOT low-fat chow!

Add just enough vegetable oil to a frying pan to cover the bottom and heat over medium flame. Fry the tortillas in the oil just enough to heat and soften them. If the oil is too hot, or if you fry them too long, they will turn hard and crisp and you won't be able to roll them. A few seconds on each side is usually enough. Stack on a plate covered with a paper towel.


This recipe calls for American cheese. For Tex-Mex enchiladas no other cheese will do. American cheese has just the right salty flavor and melts to a great gooey consistency. I buy a chunk of American cheese at the deli and grate it. Make sure you have American 'cheese' and not the imitation cheese food stuff. Even though most people don't accept American cheese as 'real' cheese, and it is processed, there is a difference. Don't try to use those individually wrapped slices. I like Land-O-Lakes white American best.

Sprinkle some cheese and grated onion on a tortilla and carefully roll into a tube. Lay in a casserole dish with the seam side down. Continue until all the tortillas are filled. In a saucepan, heat the can of chili and pour evenly over the top of the filled tortillas.

Bake in a 350 degree oven until the enchiladas are heated through and the chili is starting to bubble. Sprinkle remaining grated cheese on top and return to oven until the cheese melts.

Serve with Mexican rice and refried beans.

- - - - - - - - - - - - - - - - - -

NOTES : An original recipe by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Charlie's Salsa

Recipe By : Charles Collins (Artist) - Taos, NM
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole tomatoes
1/4 small onion
2 cloves garlic
3 canned jalapenos
1 teaspoon honey

This is a recipe for salsa that is very different. I got it from a longtime artist friend of mine who lives in Taos, New Mexico. I don't usually measure ingredients when I make it so use your own judgement.

Take 1 can whole tomatoes and extract the juice into a food processor. I open the can, pour out the juice and then squeeze the tomatoes with my fingers to extract more. Add onion, garlic, jalapenos (or more to taste),
and honey to the food processor or blender. Process until smooth. Add the tomatoes and just hit the button on the food processor a couple of times to chop the tomatoes. DO NOT process them. The salsa has a slightly sweet flavor due to the honey combined with the hotness of the jalapenos gives it a unique taste.

- - - - - - - - - - - - - - - - - -

NOTES : Contributed by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Mrs. Owen's Cook Book Chili (1880)

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Chile Pepper Magazine Chili
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
lean beef -- cut in small dice
oil
onions
1 clove garlic -- chopped fine
1 tablespoon flour
2 tablespoons espagnole
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
dried whole peppers
cooked beans

This may be the earliest printed recipe for chili con carne and it is surprisingly authentic, save for the suspect addition of "espagnole", white sauce seasoned with ham, carrot, onion, celery, and clove. The words are Mrs. Owen's own.

This might be called the national dish of Mexico. Literally, it means 'pepper with meat' and when prepared to suit the taste of the average Mexican, is not misnamed. Take lean beef and cut in small dice, put to cook with a little oil. When well braised, add some onions, a clove of garlic chopped fine and one tablespoon flour. Mix and cover with water or stock and two tablespoons espagnole, 1 teaspoon each of ground oregano, camino, and coriander. The latter can be purchased at any drug store. Take dried whole peppers and remove the seeds, cover with water and put to boil and when thoroughly cooked pass through a fine strainer. Add sufficient puree to the stew to make it good and hot, and salt to taste. To be served with a border of Mexican beans (frijoles), well cooked in salted water.

Frijoles or Mexican brown beans. Boil beans in an earthen vessel until soft (four to eight hours). Mash and put them into a frying pan of very hot lard and fry until comparatively dry and light brown. Sometimes chopped onions are put into the lard before the beans are added and sometimes pods of red pepper or grated cheese.

- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.

Top
Texas and Mexican Recipes

U.S. Army Chili (1896-1944)

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Magazine Chili
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beefsteak (round)
1 tablespoon hot drippings
2 tablespoons rice
1 cup boiling water
flour
salt
onion -- (optional)
2 large dried red chile pods

Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document #18). By World War I, the Army had added garlic and beans; by World War II, tomatoes. This was a national pattern: Fannie Farmer did exactly the same (see the editions for 1914, 1930, and 1941)

Chili con carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot drippings; 2 Tbs. rice; 1 cup boiling water; 2 large dried red chile pods; 1 cup boiling water; flour, salt, and onion (optional).

Cut steak in small pieces. Put in frying pan with hot drippings, cup of hot water, and rice. Cover closely and cook slowly until tender. Remove seeds and parts of veins from chile pods. Cover with second cup of boiling water and let stand until cool. Then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion, if desired. Pour sauce over meat-rice mixture and serve very hot.


- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.

Top
Texas and Mexican Recipes

Walker's Red Hot Chile Con Carne (1918)

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Magazine Chili
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef -- cut in small pieces
1/4 pound beef suet -- ground fine or lard
2 tablespoons Walker's Mexene
1 medium onion -- minced
water

In 1918, Walker Austex was producing 45,000 cans of Walker's Red Hot Chile Con Carne (with beans) and 15,000 cans of Mexene Chili Powder a day in their new factory in Austin, Texas. But Walker had already been selling
canned Mexican foods for over a quarter century and may have been the first to can chili. Gebhardt's didn't start canning chili (as opposed to making chili powder) until 1911. Walker's 1918 recipe booklet had recipes for "chile huevos" and "chili mac" -- plus something called "combination chili con carne" -- one can chili mixed with one can tomatoes.

Genuine Mexican Chile Con Carne. One pound of beef cut in small pieces; 1/4 lb. beef suet, ground fine (or you can use lard). Add two tablespoons of Walker's Mexene, one medium sized onion minced; add water and boil
until thoroughly cooked. The gravy from this chili con carne is fine for macaroni, spaghetti and vegetables. If beans are wanted, use any good red bean. For instance -- California Bayous, California Pinks or Pinto Beans.
When these are not convenient, use French Red Kidney Beans. Boil the beans separately and add beans when serving.

- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.

Top
Texas and Mexican Recipes

Romana's Spanish-American Cookery Chili (1929)

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Magazine Chili
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean beef
1/4 pound beef fat
12 large red chile peppers -- OR to taste
2 tablespoons chile powder
1 tablespoon paprika
2 pods garlic
2 teaspoons chopped oregano
1/2 cup olive oil
1 cup minced onion
beef stock -- as needed
salt and pepper -- to taste

This California-based cookbook, edited and "modernized" in 1929 by Pauline Wile-Kleeman, has three chili recipes. The one labeled "Texas style" contains onions, beans and tomatoes, plus a whole cup of extra fat, half
suet and half lard! The "California" version is also made with beans, but without tomatoes or onions. The first, and best recipe has none of these things.

Chile con Carne without Beans

Remove the seeds and veins from the chile peppers, place in sufficient hot water to cover, bring to boiling point, and cool in the water, drain and remove the pulp with a spoon. Cut the meat and suet in 3/4 inch cubes, heat the oil and fry the meat and suet to a light brown, then add onions and garlic and continue to cook, stirring continuously; before the onions start to brown add chile pulp, paprika, stir a few minutes, then add oregano, salt and pepper and sufficient stock to finish cooking till the meat is tender. Serve with beans or Spanish rice.

- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.

Top
Texas and Mexican Recipes

Texas Jail Chili (Circa 1950)

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Chile Pepper Magazine Chili
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound beef suet -- ground
2 pounds coarse ground beef
3 garlic cloves -- minced
1 1/2 tablespoons paprika
3 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon salt
1 teaspoon white pepper
1 1/2 teaspoons ground dried sweet chile pods
3 cups water

Texas prison chili got its good reputation from Sheriff Smoot Schmid's truly fine recipe for the Dallas County Jail. Recently, however, a Texas prison chili contest was won by Huntsville Penitentiary with a godawful recipe that called for twice as much cumin as chili powder and "2 handfuls" of monosodium glutamate. In Texas, this is called crime deterrence.

Dallas County Chili

Fry suet in a heavy kettle. Add meat, finely diced garlic and seasonings; cover. Cook slowly for four hours, stirring occasionally. Add the water and continue cooking until the chili has thickened slightly, about one hour. Serve plain or mixed with equal portion of cooked pink or red beans.


- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.

Top
Texas and Mexican Recipes

Old Buffalo Breath Chili (1985)

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Magazine Chili
Texas Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds chuck roast
8 cloves garlic -- crushed
1/4 cup olive oil
2 tablespoons Mexican oregano
1 tablespoon cumin seeds -- toasted and ground
juice of 1 lime
2 tablespoons mild chile
2 tablespoons hot chile
beef broth
masa harina
small whole dried piquin chiles
salt -- to taste

This writer's own. On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his own pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor. The meat rof this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood), which gives the resulting chili a haunting hint of smoke -- and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all.

For the fire: mesquite wood chips and hardwood charcoal.

For the Rub: 2 or 3 cloves of garlic and chili powder.

The chuck roast should be as lean as possible and cut at least three inches thick. Two or three hours before you plan to make the chili, rub the meat all over with a mash of crushed garlic and salt then sprinkle it with chili powder to coat it lightly. Loosely cover it with plastic and set it aside.

Fire up enough hardwood charcoal to sear the meat in an outdoor grill, preferably one with a cover. At the same time, soak a few handfuls of the mesquite chips in the water. When the coals are covered with gray ash, spread them out evenly, and scatter the soaked mesquite chips over them. Then immediately set the meat on a grill over the smoke, about an inch from the coals. Cover the grill and adjust the dampers to maintain a slow, steady heat. Let meat sear for about 12 minutes (this is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time. Remove it from the heat, saving any juices on its surface, and transfer to the refrigerator. Let it cool thoroughly, about one hour.

After the meat has cooled, trim away any surface fat or cartilage. With a sharp knive, cube the meat into the smallest pieces you have patience for, saving all juices. Heat the olive oil in a large, heavy pot over moderate
heat. Stir in the garlic and saute until it turns translucent. Stir in the meat and all reserved meat juices, adding just enough beef broth to cover, or about one cup. Pour in the lime juice and sprinkle in the rest of the seasonings, stirring and tasting as you go. Crumble in a few piquins or other fiery chiles to bring the heat up to taste. However, do not try to adjust the seasoning to perfection right now; it's easy to ruin a chili by correcting the flavors too soon -- the long cooking will smooth and sweeten it.

Lower the heat to as low as possible. If the pot is left to boil, the meat will toughen. Every half hour or so after the first hour, taste for seasoning, adjusting and thickening with the masa harina a teaspoonful at a time. The chili should be about ready to eat in three hours, although it will benefit from a night's aging in the refrigerator.

Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart-sized glasses of iced tea or a few frosty bottles of your favorite beer. And, after a good long while, push things aside, lean back in your chair, and start arguing.


- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


From the article "Just Another Bowl of Texas Red" by John Thorne
in the September/October 1990 issue of Chile Pepper Magazine.

Top
Texas and Mexican Recipes

Irene's Cold Borscht

Recipe By : Irene Howard
Serving Size : 8 Preparation Time :0:00
Categories : Russian Vegetables
Cold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Med Size Beets
2 1/2 qt Water
3 Med Potatoes
8 Boiled Eggs
2 Cucumbers
2 Half Sour Deli Pickles
6 Scallions (Green Onions)
Sour Cream

Add beets to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove pot from stove to cool.

When cooled coarsely grate beets and return to water. Add juice of 1 lemon. Chill in refrigerator overnight.

Coarsely chop boiled potatoes, cucumbers and/or pickles, and scallions. You can use only cucumbers instead of pickles. If you use pickles, be sure to get deli-style, half sour pickles, not regular dill pickles.

Cut the hard boiled eggs in half. Put some chopped potatoes, cucumbers, scallions, and two halves of an egg into individual soup bowls. Add the chilled beets to the bowls. Put a dollop of sour cream into each bowl. Sprinkle with dill and serve.


- - - - - - - - - - - - - - - - - -

NOTES : An original recipe by Irene Howard - Cambridge, MA
,

Top
Texas and Mexican Recipes

Black Bean Salad

Recipe By : The Thrill Of The Grill by Chris Schlesinger
Serving Size : 1 Preparation Time :0:00
Categories : Salads Thrill Of The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the beans
1 pound dried black beans
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fennel seed
2 cloves garlic -- peeled
1 bay leaf
For the dressing
2/3 cup red onion -- chopped
1/2 cup red bell pepper -- chopped
2 tablespoons parsley -- chopped
2 tablespoons cilantro -- chopped
2 tablespoons scallion -- chopped
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
4 tablespoons olive oil
10 tablespoons lime juice -- (about 5 limes)
salt and pepper -- to taste


This is a great salad. I make this dish a lot. In fact, I made it to go with some jerk chicken on July 4th. I usually just substitute canned black beans. Just put them in a colander and rinse them well with cold water.

Garry

This dish is Mexican/Southwestern in concept. It's a bit like a salad of greens, where black beans substitute for the lettuce and the rather large dose of lime juice makes it surprisingly refreshing. It travels well and is better the day after it's made: a good accompaniment to hot or cold grilled meat. You can also add cold grilled meat directly to the salad and turn it into an entree.

Sort the beans carefully, discarding any small pebbles that may be mixed in. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well.

Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them.

Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy.

Drain the beans and rinse them under cold water for 1 minute to stop the cooking process. Drain them again.

In a large bowl, combine the dressing ingredients and mix well. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.


- - - - - - - - - - - - - - - - - -

NOTES : From: The Thrill Of The Grill by Chris Schlesinger and John
Willoughby ISBN: 0-688-08832-5

Entered into MasterCook by Garry Howard, Cambridge, MA

Top
Texas and Mexican Recipes

Basic All-American Barbecue Sauce

Recipe By : The Thrill of the Grill by Chris Schlesinger
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Sauces
Thrill Of The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large onions -- chopped
3 tablespoons vegetable oil -- for sauteing
1 28 oz can tomato puree
3 28 oz cans tomatoes -- with juice
2 1/2 cups white vinegar
4 tablespoons packed dark brown sugar
4 tablespoons granulated sugar
2 tablespoons salt
2 tablespoons freshly cracked black pepper
2 tablespoons paprika
2 tablespoons chili powder
4 tablespoons molasses
1 cup orange juice
2 tablespoons Liquid Barbecue SmokeÆ
8 tablespoons brown mustard -- Dijon-style

In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.


- - - - - - - - - - - - - - - - - -

NOTES : Formatted for you by: Garry Howard - Cambridge, MA

Top
Texas and Mexican Recipes

All-South Barbecue Rub

Recipe By : The Thrill of the Grill by Chris Schlesinger
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Thrill Of The Grill
Seasonings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons black pepper -- freshly cracked
1 tablespoon cayenne pepper
4 tablespoons paprika

All you do is throw them together and mix them well.


- - - - - - - - - - - - - - - - - -

NOTES : Formatted for you by: Garry Howard - Cambridge, MA

Top
Texas and Mexican Recipes

Artichoke Dip Appetizer

Recipe By : jbilos@labs-n.bbn.com (John Bilos)
Serving Size : 10 Preparation Time :0:00
Categories : Dips American

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
12 ounces mozzarella cheese -- shredded
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 small jars marinated artichoke hearts -- DRAIN WELL
2 bags pita bread

The following appetizer is sure to be a crowd pleaser. I have never taken it anywhere without being asked for the recipe:

Tear artichokes apart with your fingers.

Cut up pita bread into chip size triangles, seperate and bake on a cookie sheet
until crispy (approx 5 minutes).

Combine all other ingredients and mash (a KitchenAid mixer works great).

Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.

Serve hot out of the oven and scoop up dip with pita bread. If you intend to take this to a party or are having friends over be prepared to recite this recipe a number of times. My wife and I bring xerox copies with us!

jbilos@labs-n.bbn.com (John Bilos)
Bolt Beranek and Newman Inc., Cambridge MA


- - - - - - - - - - - - - - - - - -

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA


I downloaded this recipe off the internet about 6 years ago and I
have made it several times. It is quite good. I usually add some
chopped green chiles.

Patricia Wriedt - Top -

Source: Mexican Recipes by Patricia Wriedt hosted by Garry Howard http://mexicancooking.netrelief.com/wriedt/mexican_recipes.shtml

Salsas by Patricia Wriedt

Salsa

Here are 3 basic recipes for to prepare salsas: 1 with red tomatoes, 1 with green tomatoes and 1 with dry chiles. I am also including a Guacamole recipe.
The sauces "salsas" in Mexico are very common, I can say, every family have their own sauces recipes, and sometimes no want to tell the secret to nobody is a family secret. Other times the sauces are prepared for the maids (is very comon to have maids in our houses) and the taste depends on the town the maids are from.
Many years ago without blenders we used a "molcajete" it is a morter maded with black stone, sometimes I made the sauces in the molcajete because is another flavor, but usually I use the blender as many mexican people do. I am proud because I have my grandmothers molcajete, with the time this stones are better, and besides is difficult to find one good molcajete, the news are not good and need to be cured very well because the stone adds powder to sauces and that is not good.
Here are the basic recipes, but you can make experiments with all, for example the basic red sauce say serranos, well you can use fresh jalapenos or use one poblano (peeled and deveined you know) or both or three or add some dry chiles previously soaked in water and you will have another sauce, this recipes and sometimes nobody understand me and think: this is not a good recipe because only have a few ingredientes or a few chiles, are BASIC RECIPES, then you can add and change the ingredients as you want, there are people that only mix chiles serranos with salt and that is the sauce and have a wonderful flavor, the imagination is the limit. There are another variations in the recipe for to prepare sauces with dry chiles, you can add green tomatoes or add red tomatoes.
There are two ways for to preprare the tomatoes both, red and green: put water to a boil and add the tomatoes one by one for to make easy peel them or do as Dora said: put the tomatoes on the low flame in a comal or a thiny pan let the tomatoes looks black in some parts -this add another flavor to sauces- and put all the tomatoes with the black parts in the blender with the other ingredients. You also can use a colander for to eliminate the tomatoes seeds, some people do not like the seeds.
You also can add garlic or do the sauce without garlic. You can eat fresh salsa or fry it and add more water if you want to put chicken on it. You can play with the ingredients, that is the best way for to make salsas and create your own, but remember if you are going to do a Mexican salsa, or want to fry the salsa use vegetable oil, in Mexico is not common to use butter for sauces, besides the parsley is good, but we do not use parsley in sauces we always use cilantro, is a very different flavor.
You can add avocado to the green salsa and mix them. You can use vinegar to add another flavor to the sauces.
I hope do you like this basic recipes and find your own taste with them.

Top
Texas and Mexican Recipes

Aguacates Rellenos Con Atun

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Patricia Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large avocados
1 cup Tuna fish -- in water or oil
3/4 cup Potatoes -- cooked in cubes
1/2 cup carrot -- cooked in cubes
1/2 cup Mayonaisse
Salt and pepper
Lettuce leaves

Peel the avocados and carefully cut in two pieces, try to separate it and then remove the seed (keep the seed). Prepare the salad and fill each half piece with the salad, adorn a dish with lettuce leaves, put the avocados and put near them the seeds just for to keep the green color of the avocados.

Variations: shrimp with the dressing and salad you prefer. Any kind of vegetables or kind of salads.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Basic Green "Mexican Salsa"

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Patricia
Sauces Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos -- quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro -- optional

Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 min.

Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.

Now you can prepare "chilaquiles" or eggs.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Basic Red "Mexican Salsa"

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Patricia
Sauces Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Red tomatoes fresh
1/2 large Onions
Fresh green chiles serranos -- quantity you want
1 clove garlic
Salt and pepper

In a boiling water cook one or two minutes the red tomatoes and chiles, peel the tomatoes skin, then ground with other ingredients.

You can eat fresh for use with tacos or quesadillas.

or cook: In a sauce pan add a little amount of vegetable oil, when will be warm, add the salsa and cook 10 min aprox., now you can prepare chilaquiles or eggs.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Basic Salsa with Any Kind of Dry Chiles

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Sauces
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large Chiles dry *
1/2 medium Onion
1/4 cup Vinegar
1 clove garlic
Salt
Vegetable oil


* Morita, mulato, guajillo or any kind. If the chiles are little like jalapenos or serranos, use 15 chiles

The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles.

Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar have to disapear, add water if need. When it is cook you can use for "Chilaquiles", "Enchiladas", and eggs.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Bolillos (Mexican)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Breads
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 pounds Fluor
1 1/8 ounces Yeast (Not powder)*
1 ounce Azucar
1 teaspoon Salt
1 1/8 cups Water (more or less)

Prepare the first dough and let rest, then prepare the dough and let stand to double, cut in pieces and make balls. then with the roller pin make ovals and fold the pieces and roll, making the bolillo form, let it in the baker sheets and when it is double cut eache piece and spread with water and salt.

Put in the oven at 250 Centigrades and put one recipient with water inside the oven for to make vapor.

If you add 50 grams de vegetable shortening you will do "pan de caja"


- - - - - - - - - - - - - - - - - -

Top
Chicken Salad for Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : German Patricia
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken breast cooked
1 Large potatoe
2 Celery sticks
1/2 cup Mayonaisse
1/2 cup Cream
1/4 small Onion
Salt and Pepper
Bread slices *

* For to make the sandwiches

Cook the chicken and make it threads very thiny, cut the potatoes, celery sticks and onion in very little cubes, mix all with the cream and mayonaisse, add salt an pepper. Put on the bread with more mayonaisse if needed.

This salad goes well with habanero peppers, add little thiny pieces.

Patricia Wriedt

 

Top
Texas and Mexican Recipes

Chilaquiles

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Breakfast
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Tortillas de maiz
1 cup Prepared "salsa", green, red, brown *
1 large Breast of chicken previously cooked -- maked strips
1/2 cup Sour cream
1/2 cup Fresh cheese ground
1 large Onion fresh and cut in rings
Vegetable oil
Side Dish: Beans and eggs -- prepared as you like

* any Mexican salsa with chiles.

Cut the tortilla in squares, fry in vegetable oil and when fry let stand in paper towel for dry the excess of oil. Cook the "salsa" and when the salsa is done and hot add the tortilla fry, add the chicken strips and cook one or two min only for warm the ingredients.

Then serve and adorn with cream, onions and cheese.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Chiles en Nogada (poblanos in walnut sauce)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 8 Preparation Time :0:00
Categories : Patricia Meats
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Chiles poblanos -- peeled & deveined *
----- Stuffing -----
1 pound Pork grounded
1 pound Beef grounded
1 medium Onion
1 cup Red tomatoe pure
2 Garlic cloves
Salt and pepper
1/2 cup Acitron chopped**
1/2 cup Raisins
1/2 cup Almonds chopped
1/2 cup Pine nuts
1 cup Fresh fruits: apple, pear, apricots -- in little cubes
----- Sauce -----
2 cups Walnuts peeled, whites -- without paper peel
1 1/2 cups Cream (the best cream)
1/4 piece cream cheese, just for to add flavor -- and consistency
1/2 To 3/4 cup of milk
Sugar
Cinamon powder
Salt
----- Adorn -----
Red pomegranate
Parsley leaves

*The size have to be large, if you cannot get large chiles you can use littles, but need to buy more, is difficult to make the exactly amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat; candied lemon. This is what my dictionary says, if you cannot get it do not worried, make the recipe with the other ingredients.

***The walnuts need to be peeled before, you can let them in some water on the refrigerator.

Prepare the stuffing: In a sauce pan put vegetable oil, in the blender make a pure with onion and garlic, add to the vegetable oil when it is hot, let the onion fry until be brown (not black). Add the meats, let cook until the meats loose all the water and looks a little brown, add the red tomatoe puree, add salt and pepper and let it boil, add the fruits chopped and let cook until will be dry. Let cool.

Sauce: Mix all in the blender until be soft and have a sauce consistency, try and season with salt and cinamon, this sauce will be cold over the stuffing chiles.

Serve: Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the chiles with this mix and put them to fry in some vegetable oil. let cool and cover with the white sauce, adorn with the pomegranate and some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after fill them put over the white sauce and adorn with the pomegranate and some little parsley leaves.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Cochinita Pibil (Yucatan, Merida. Mexico)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Patricia
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork (variety of pieces)
5 Garlic cloves
1 Orange (acid)
1 cup Vinegar
1 3/4 ounces "Condimento de Achiote"*
----- Side Dish 1:"Xnipec"
1 medium Onion
4 medium Tomatoes (red)
1 Chile Habanero -- optional
1/2 cup Cilantro chopped -- optional
1 Garlic clove
1 teaspoon Oregano
----- Side Dish 2:
3 medium Red onions (or white)
1 cup Vinegar
Salt and Peper

Mix the garlic, salt, and achiote condimento. Add orange juice and vineagar. Use this mixture to cover the pork Cook in oven cover at 400 degrees until done. Add water if needed.

Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix with cilantro, chile habanero and garlic. Serve as a side dish.

Side Dish 2: Chop the onion and mix with vineagar, pepper and salt. Prepare tacos and top with onion/vinegar mixture.

*The "Achiote condimento" do not have sustitution, you can find it in Mexican stores, is one of the most popular mexican condiment.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Eggs with Tortilla De Maiz

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Patricia
Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Eggs
4 Tortillas de maiz
4 Chiles serranos (optional)
1/2 cup Red tomatoes mashed
1/4 medium Onion mashed
Vegetable oil
Salt

Cut in squares the tortillas and fry it in vegetable oil. Let stand in a papper towel for dry the oil. In a frying pan put one or two tablespoons of vegetable oil, when it will be hot add the onion previously mashed, when the onion will be transparent add the puree of red tomatoes and the chiles cuted in little pieces, let the sauce cook 10 or 15 min (add a little amount of water if needed). Beat the eggs and add to the sauce, also add the tortilla squares.

Cook until done and then serve. You can serve this with beans as a side dish.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Frijoles (Beans)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Patricia
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry beans
1 onion -- cut in four
1 onion -- chopped
salt
8 cups water
8 leaves epazote -- only if black beans
vegetable oil

Clean with water the dry beans. Put them in the 8 cups of water and let stand all night. In the morning you can cook them with the same water, 1 tablespoon of vegetable oil, onion, salt and epazote if the beans are black Let cook for 2 hours aprox. until done.

Frijoles Refritos: fry the onion chopped with vegetable oil and then ground the beans, without onion used for first cook and epazote if you used them, and with the less broth you need (keep the broth for prepare a soup: " Fideo con caldo de frijol"

Frijoles guisados: Fry the onion chopped with vegetable oil, when the onion will be transparent add the beans with all broth but without the epazote and onion used for first cook. The beans have to stay cooking for 1 hour aprox.

Frijoles con Chorizo: fry the onion chopped with vegetable oil. Separately fry the "chorizo" when it will be cook add to the onion fried and then add the beans with broth. Cook for 1 hour aprox.

There are many other ways for prepare the beans. It depends of the region in the country you can adorn the frijoles with "tortilla" cut in four, fried, and with fresh cheese.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Guacamole

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Patricia
Dips Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large avocados
1 medium Red tomatoe
1/2 medium Onion
1/2 cup Cilantro -- chopped
1/2 cup Basic green salsa*
Salt and pepper
Lemon
Fresh white cheese for adorn

*Basic green salsa: ground two or three green tomatoes, a little piece of onion and chiles serranos.

Peel the abocados and with a fork mash all, reserve the pit, mix with lemon drops, and the red tomatoe in little cubes, the onion chopped and cilantro, add the basic green sauce, salt and pepper. Put in the dish and put the pits inside the guacamole just for do not let the avocados be black, cover with the white fresh cheese chopped and serve.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Ham Salad for Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Patricia Sandwiches
German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ham (Pork, Veal or Turkey)
5 pickles (cucumbers)
Salt and Pepper
1/2 cup Mayonaisse
1/2 cup Cream
Bread in Slices*

For to make the sandwiches. Cut the ham and little cucumbers in very thiny pieces, mix with the cream, mayonaisse, salt and pepper. Fill the bread.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Hamburgers for Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 12 Preparation Time :0:00
Categories : Patricia Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1/2 cup Parsley finely chopped
1/4 cup Onion finely chopped
1 large Egg
Salt and pepper
1 Piece of old bread *
1 cup Or more for bread crumbs
Vegetable oil

* soak in enought milk for to cover all (the piece is aprox. 1/4 lb)

Put the pieces of bread with milk let stand 15 min until is soft, blend it and add to the ground beef, add parsley, onion, salt and pepper. Make balls or hamburgers and cover with bread crumbs, fry in enough vegetable oil for to cover all the ball, with a fork help the balls to cook making holes. Let dry and cool in a papper towel, prepare the sandwiches: one side mustard other side butter and the hamburguer.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Hearring with Cream for Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Fish Patricia
Sandwiches German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Hearring filets on preserved
1 Onion
1/2 cup Cream
Salt and Pepper
Bread slices for to make sandwiches

Cut the onion in very thiny rings, put them in boling water just one minute for to make it more softly. Cut the hearing filets in pieces, mix with cream and onions and make the sandwiches, use more cream in the bread if is dry bread.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Hearrings with Beet Salad for Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Fish Patricia
Sandwiches German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Beet
1/2 pound Hearring filets (preserved)
1/2 cup To 1 cup cream (used as need)
Salt and pepper
Bread in slices for to make sandwiches

Cook the beet and when is soft cut in thiny cubes, also cut the hearring filets in little pieces, mix with cream as needed and add salt and pepper. Fill the bread, add more cream if the bread is dry.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Jalapenos Con Queso En Vinagre (Jalapenos with Cheese)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Jalapeno Peppers
2 cups Vinegar
1 cup Vegetable oil
3 Carrots -- in slices
2 medium Onions -- in slices
1 Tablespoon Bay leaf
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon sweet marjoram
Cheese*

*Cheese: the cheese need to be white, fresh and needs to resist the warm temperature without melting.

Peel the peppers like poblanos: roast in the flame of a stove and then put in a plastic bag for 20 min at least, then hold under water while peeling them. (This peeling is optional.)

Cut one side of peppers and take out the seeds (keep one teaspoon of this seeds). Fill with a little amount of cheese and use a toothpick to close the peppers. In the vegetable oil fry the onion slices, carrot slices and the peppers just long enough to soften them. Add vinegar and spices and a teaspoon of seeds and let boil only 3 or 4 min. Let cool and keep in glass jars. You can use immediatly. The length of time you can keep these depends on the kind of cheese you use.

Variations: You can add cloves of garlic and cauliflower, or add the spices you like, if you add more ingredients you need also to add more vinegar and oil, the peppers and vegetables need to be covered with oil and vinegar. This recipe is a basic recipe, and you can make changes as you like.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Jalapenos En Vinagre

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Jalapeno Peppers
2 cups Vinegar
1 cup Vegetable oil
3 Carrots -- cut in slices
2 medium Onions -- cut in slices
1 Tablespoon Bay leaf, oregano, thyme, marjoram
1 Tablespoon Oregano
1 tablespoon thyme
1 tablespoon sweet marjoram

Cut the chiles in 4 slices, (if you want you can keep some without cutting). Cut the carrots in round slices and cut the onions in slices. Fry the onion, peppers and carrots in the vegetable oil for just a few minutes to make the vegetables soft, then add the vinegar and spices and boil 3 or 4 min. Let cool and then keep in glass jars. Use immediatly or keep them in the refrigerator for 2 or 3 weeks.

Variations: You can add cloves of garlic and cauliflower, or add the spices you like. If you add more ingredients need also to add more vineagar and oil. The peppers and vegetables need to be covered with oil and vinegar. If you like you can use less oil and more vinegar.

This recipe is basic, and you can make the changes as you like.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Meatloaf with Poblanos

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Patricia Meats
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Grounded beef
4 Poblanos
1/2 cup Nuts
1 cup Old bread with milk*
4 Hard boiled eggs
1 teaspoon Black pepper
Salt
1 Egg
1 teaspoon Grounded oregano
1 teaspoon Grounded bay leaves
1 teaspoon Paprika

*Bread: put a piece of bread in a dish with some milk, the milk the bread can take in one hour is enough, ground the bread in a blender adding the amount of milk it needed for to mix.

Poblanos: peel and deveined the poblanos as usual, fry it in a little amount of vegetable oil.

Hard boiled eggs: cut the eggs in a cube pieces.

Meat: Mix the bread with the meat, spices, 1 egg and salt. Divide in two parts, put in a mold one part, then put the slices of poblano, the nuts and hard eggs, cover with the other part of the meat.

Cook in the oven.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Mexican White Rice for Ordinary Days (Microwave)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 6 Preparation Time :0:00
Categories : Rice Patricia
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Rice
2 cups Water
2 tablespoons Vegetable oil or less
1 tablespoon Dry chicken broth
3/4 cup
Additional ingredients *

*Any of this ingredients or mixed, fresh or canned peas, Celery chopped, onion mushrooms, corn, carrot
chopped, chicken livers previously cooked, potatoes in cubes, poblano slices, red pepper slices. Or any leftovers you would like to try.

Clean the rice without water only check that it do not have little stones Put the rice in one container for microwave and add the oil, stir on it. Let fry two minutes in high and even if the microwave go around open the door and stir the rice, put it other two minutes until it gets a little brown color and looks transparent, if it happens until two minutes only do it for one minute. Add the water and the vegetables or things you want to put on it, add also the chicken broth dried and salt if needs. Put the rice cover in the microwave for 20 minutes in the power control number 5. Let stand 5 minutes and then stir it and serve.

Tip: be carefull if the vegetables have water, do not add more water in any case.

Variations: Can add tomato sauce for to make it red, in this case use 1/2 cup of tomato sauce or puree instead 1/2 of the total amount of water.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Mushroom Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Marinades Appetizers
Bbq Sauces Barbeque
Other Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Hoisin sauce (mine had no
Added oil or fat)
1 tb Chili sauce (again, mine had
No added oil or fat)
1 tb Rice wine or dry sherry (I
Omitted this with no
Problem)
1 tb Low-sodium soy sauce
1 tb Minced scallion (white part
Only)
2 Garlic cloves, minced
1 1/2 " piece pared fresh ginger
Root, minced
6 oz Portabella mushroom caps

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top down on shallow dish. Spoon mixture into top, and allow to marinate for a few hours. (I just let mine sit while my dough was rising.) Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80·

- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Patricia W. Wild Rice Salad

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Patricia Rice
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Success Rice Brown and Wild
Rice with mushrooms 4.5oz
1 1/2 Starking apple in cubes
2 tablespoons Light Mayonaisse
3 tablespoons Light Yogurth (Natural flav)
1/4 cup Celery in cubes
1/4 cup Raisins
1/4 cup Nuts
1 1/2 cups Chicken threads (cooked)
Salt and Pepper
1 Lemon

Cut the Apple in cubes, spread lemon on it. Make the rice with the directions on the package, add to this mixture the chicken treads.

Mix the dressing: yogurth, salt and pepper, add to the mixture with all the remaining ingredients.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Patricia's Mexican Cream Cheese Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Patricia
Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Cream cheese, softened -- room temperature
2 Habanero peppers, seeded -- seeded & minced
8 slices white bread -- OR
4 bolillo rolls
Lettuce
1 Red tomato -- sliced thin
1 Avocado -- peeled and sliced
Thin ham slices

Bolillos are Po' boy rolls that are hard on the outside and soft on the inside. The cheese needs to be at room temperature first and then you need to mix in the habanero with a spoon or a fork. I don't like to use the blender for mincing the habanero because I want to keep the little pieces and I am afraid if I used it the pieces can be mixed too much. I used for sandwiches, for example: one side of the bread for this, then ham and slices of red tomatoes and lettuce, and on the other side of the bread I used the avocado.

Good variations: 1) For those who don't like habaneros, use finely chopped chives. 2) Instead of habaneros, use 1 or 2 poblano peppers, peeled and deseeded. Mince half of the poblano in a blender and cut the remaining into 1/4" pieces.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Patricia's Poblano and Potato Side Dish

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Patricia
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium Red potatoes
2 Poblano peppers
1 medium Onion -- chopped
1 teaspoon Epazote leaves -- crushed
Vegetable oil
Salt and pepper -- to taste
Mozzarella cheese -- shredded - optional

Roast and peel the poblanos. Cut them in 1/2" pieces.

Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces.

Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper.
Add the cheese and serve.

Patricia Wreidt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Poblano Sauce for Chicken or Spaghetti (Mexican)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Patricia
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Cream
1 or 2 chiles poblanos
Salt and Pepper

Peel and deveined the Poblanos, cut in slices, put in the blender with the cream, salt and pepper. This sauce can be used over the spaghetti or chicken. This sauce cannot be warmed too much, it do not have to be boiling, is better to use the microwave for to warm the dishes or the oven if the dish is cover with plastic wrap.

For Spaghetti: cook the spaghetti as usual and cover with the sauce, you can add some cheese and then warm in the microwave.

For Chicken: cook the chicken with water and some vegetables (optional) or as ususal, cover with this sauce and warm in the microwave.

VARIATIONS: instead or cream you can use cheese cream or both. Also you can add the chiles poblanos as you want.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Poblano Soup with Broth (Mexican)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chiles poblanos -- peeled
4 cups chicken broth
2 Corn grains
1 cup Tomato sauce
1 medium Onion
1 teaspoon Epazote -- optional
1 teaspoon Chicken broth cubes
Vegetable oil
Salt and pepper

Saute onion until be transparent, add poblanos and corn grains, add tomato sauce and cook; add the chicken broth and chicken broth cube, epazote and let cook for 20 min.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Poblano Soup with Milk

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Poblano peppers -- peeled
2 cups Milk
2 cups Chicken broth
Salt and pepper
1/2 teaspoon Nutmeg
3 tablespoons Butter
1 tablespoon Flour, all-purpose

Peel the poblanos, grind with the chicken broth, salt, pepper and nutmeg. Cook the milk until be warm. In a sauce pan, melt the butter and add the flour, mix well, add warm milk and beat until blended; then add the poblanos mixed with chicken broth and let cook 30 min.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Rajas Con Crema (Poblanos with Cream)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Patricia
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chiles Poblanos
2 md Onions sliced
1 c Cream
Salt
2 Or three leaves of epazote*
(optional)
Black pepper.
Vegetable oil

Peel the poblanos and cut in slices like one finger. Fry in vegetable oil, add onions, salt and black pepper. When the onion is transparent add the cream. Remove and serve while hot.

Good served with tacos. *epazote leaves is a mexican spicy there are not substitution.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Rice with Poblanos

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 8 Preparation Time :0:00
Categories : Rice Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces Rice
9 Chiles Poblanos
1 medium Onion
2 Garlic cloves
6 cups Chicken broth
1 pound Oaxaca cheese *
1/4 cup Cilantro leaves
2 Chiles serranos
3 Green tomatoes
1 cup Green Peas (chicharos)
1 Butter stick (90 grs.)
1/2 cup Vegetable oil
Salt

* Substitute with any kind that can be melted

Peel and deveined 8 poblanos, fill with the cheese and keep. In the blender put the tomatoes with one garlic clove, 1/2 onion, chiles serranos, 1 chile poblano and the half part of the cilantro. In a large saucepan were you can put the 8 poblanos and the rice, put the vegetable oil and fry the rice with the other 1/2 onion and one garlic clove. Warm the broth in the stove (need to be added after very hot). When it is a little gold add the chicharos (green peas). Fry a little more time and add the green salsa maded before, add the hot broth and put the chiles over the rice and some cilantro, cover and cook in middle flame more or less 20 min.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Sopa De Fideo Con Caldo De Frijol (Fideo Soup with Beans)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 6 Preparation Time :0:00
Categories : Soups Patricia
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups beans broth*
2 jitomates (red tomatoes)
1 little onion
vegetable oil
1/2 pound fideo pasta
salt
1 teaspoon chicken broth dried
water

* water were you cook the beans.

Fry the onion chopped in vegetable oil, fry the fideo pasta until it will be gold, take away the fideo pasta and fry the jitomates grounded, add salt, the chicken broth dried and the beans broth, add the fideos and cook until pasta is done.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Sopa De Lima (Merida, Yucatan)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 6 Preparation Time :0:00
Categories : Soups Patricia
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 limas (Green-Yello lime) -- only the juice
2 limas for adorn -- cut in slices
8 tortillas de maiz -- cut in large pieces
1 chicken breast
4 cups chicken broth -- (authentic)
1 teaspoon chicken broth dried
4 jitomates (red tomatoes)
1 onion
green chiles serranos -- optional
1 avocado -- for to adorn
vegetable oil
salt and pepper

Fry the tortilla slices in vegetable oil. Let stand in absorbent paper. Put the onion chopped (very little) in a sarten with oil, when onion will be transparent put the tomato ground let 20 minutes and add the chicken broth, chicken broth dried, salt and pepper.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Sopa De Pasta (Mexican)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pasta (fideo or Figures)
1 cup Tomato sauce
1 medium Onion
4 cups chicken or meat broth
Vegetable oil
1 teaspoon Sesoning like chicken broth dried

In a little amount of vegetable oil saute the pasta and when it is done take away and let stand in a papper towel. Saute the onion previously chopped and when it is transparent add the tomato sauce, cook and add the broth salt and pepper and seasoning. Add the pasta and cook for 20 min more or less.

You can add some fresh vegetables when cook for to add flavor and vitamins, like spinach or carrots.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Sopa De Tortilla

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Patricia
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 tortillas -- cut in slices
1 onion
4 jitomates (red tomatoes)
4 cups chicken broth (authentic)
1 teaspoon chicken broth dried
vegetable oil
fresh cheese -- for adorn
1 avocado -- for adorn

Fry the tortilla slices in vegetable oil. Let stand in absorbent paper. Put the onion chopped (very little) in a sarten with oil, when onion will be transparent put the tomato grounded let 20 minutes cook and add the chicken broth, chicken broth dried, s Recipe from: (Patricia Wriedt)


- - - - - - - - - - - - - - - - - -


Top
Texas and Mexican Recipes

Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 6 Preparation Time :0:00
Categories : Patricia Soups
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Fresh maize grains
2 cups Pumpkin flowers*
2 cups Zuccini cut in cubes
1/2 cup Butter
1/2 cup Butter for the tomatoes
1 cup Red tomatoes pure
1 Onion chopped
Epazote
Salt and pepper
2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 cup Fresh cream

*Pumpkin Flowers need to be washed and prepared just cutting the flower and a little shot in cubes.

Put one of the 1/2 cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt. A while in a sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter apears on top, add the red tomatoes pure. cook until seasoning, adding salt and pepper and chicken cubes. Be careful with the salt. When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual. Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don't have to boil.

Recipe from: Miguel Angel Castillo.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Steak Tartara Sandwiches

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches Patricia
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef for the best quality
2 Egg yolks
Salt and Pepper
1 medium Onion chopped very thiny
8 Anchovies
1 Lemon
Butter
Mustard
Chiles serranos chopped
8 Bread slices for to make sandwiches

Mix the meat with the egg yolks, salt and pepper, add olive oil as needed for to be a soft dough. In the bread slices put the things in this order: butter, mustard, meat, onion finely chopped, 3 or 4 lemon drops, and one anchovie. Add chiles serranos chopped if desire.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Tom and Patricia's Mango And Jicama Salsa

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Patricia
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Ripe mangos
1 medium Jicama
1 medium Onion, preferably sweet
2 large Jalapeno peppers
2 large Hot peppers
1 can Concentrated orange juice
1 medium Lime

* preferably Habanero or Manzanno/Ricoto

Finely chop the jicama in a processor. Squeeze the lime over it to keep it from browning and to add flavor.

Add one can of water to the orange juice concentrate (instead of the 3 cans called for in orange juice). Pour 1/2 cup of the orange juice over the jicama. Cover with plastic and refrigerate overnight. The jicama readily takes on the flavor of the oranges and will taste like "crunchy oranges". You can add water to the remaining orange juice and use it for juice.

At least 3 hours before you need the salsa, Finly mince the onion (preferably Vidalia onion or Texas 1015). Using the processor, mince the jalapeno and habanero after removing the seeds.

Peel the mangos and coarsly chop by pulsing the processor.

Combine all ingredients and cover with plastic until time to serve.

This is good served with tortilla chips or served over grilled chicken. I even like it over vanilla ice cream. It will be very hot to non-chile Heads, but very mild and delicious to those who love chile peppers.

This recipe designed as a joint effort between Tom Greaves and Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Tortillas De Maiz

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Patricia
Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds Corn fluor*
"Mimsa" or "Maseca"
4 cups water -- or 5

* In Mexico we use "Mimsa" or "Maseca".

The Yield depends to the size of tortillas. Mix the fluor with the water, adding water as you needed, the dough will be done when you easy can make a little ball with your hands, make the balls and do the tortillas with a rolling pin, or with the machine for make tortillas, then cook in a "comal" the comal must be hot; if you do not have "comal", you can use something with "Teflon". Cook one side and then the other side.

Patricia Wriedt


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Tostadas

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Mexican
Patricia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Tostadas (tortilla de maiz Fry)
1 cup Beans (cooked as you like) -- Grounded
1 cup Lettuce cut very little
8 teaspoons Fresh cheese grounded
8 tablespoons Cream

Rub the tostadas with beans, take a little amount of lettuce and sprinkle in the tostadas, add cream and cheese in every one. You can add some sauce with chiles or only slices of chiles jalapeos or chicken breast (previously cooked) or some leftovers.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

Top
Texas and Mexican Recipes

Traditional Mexican Red Rice

Recipe By : Patricia Wriedt - Mexico City -
Serving Size : 6 Preparation Time :0:00
Categories : Rice Patricia
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Rice
4 cups Boiling Water -- 4 cups exactly
3/4 cup Red tomato pure
1/2 cup Carrots in little cubes
1/2 cup Peas
Salt and Pepper
Vegetable oil

Early in the morning put the rice in hot water for to wash it and let stand 2 or 3 hours more or less. Then retire the water and let it dry, it can take another hour or try to dry it with a kitchen fabric.

Fry the rice in a big amount of vegetable oil (you will retire all of it do not worried about fat) when the rice sounds like sand and looks hard, take away all of the vegetable oil, you can use a sauce spoon.

When the rice is without oil, add the red tomato puree and let it season 5 minutes, stir and stir, then add 4 cups of boiling water, salt and pepper and the vegetables, cover and let cook in the most little flame you can get until is done without water, it can take 30 minutes or more. Serve.

Patricia Wriedt.


- - - - - - - - - - - - - - - - - -

NOTES : Mastercook formatted by: Garry Howard, Cambridge, MA

Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm

Frijoles - Top -

Frijoles! Judy Howle Jun 14, 1999

Beans are one of the staple foods of Mexico. They are served with their broth, in bowls like soup, usually after the main course of the meal. Often they are mashed and cooked with lard and known as frijoles refritos, or well-fried beans. Often, cheese, chiles, and onions or other ingredients are added to the frijoles refritos. Here are several recipes for you to try. Enjoy!

FRIJOLES BORRACHOS

Serves: 6 or more
The word borracho was a 19th century term for a drunkard, so this recipe's name literally means "drunken pinto beans." Simmering the pintos in beer, with lots of cilantro, results in a very special flavor.
1 tablespoon canola oil
1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes
2 large scallions, chopped
4 cups cooked pinto beans
l/2 cup beer
1/3 cup chopped
fresh cilantro
1 jalapeño pepper, seeded and minced, or one 4-ounce can chopped mild green chilies

Salt to taste
Heat the oil in a large skillet. Add the tomatoes and scallions and saute over moderately low heat for 2 minutes. Add the remaining ingredients and stir together,then simmer, covered, over low heat for 30 minutes. If there's too much liquid in the skillet at this time, cook, uncovered, until it thickens up a bit. Serve hot, with warm tortillas.

FRIJOLES REFRITOS

Recipe from The Wide, Wide World of Texas Cooking

1 batch Frijoles
lard or bacon drippings

Cook pinto beans as described in the Frijoles Borrachos recipe, or use leftovers.
For 2 cups of cooked beans, heat 6 tablespoons of lard or bacon drippings in a heavy iron skillet over moderate heat. Add the beans. As they fry, mash them with the back of a wooden spoon. Continue to fry and mash them until they are dry enough to shake loose from the bottom of the pan in a mass. The inner portion of this mass will (or should) be moist. The bottom surface will be slightly crusty. The consistency is not necessarily smooth like a puree, though it may be.

FRIJOLES RANCHEROS
2 cups dried pinto beans
water
1 cup diced bacon or salt pork or meaty ham bone
1 medium onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp. ground cumin
1 tsp. salt
1 fresh tomato, chopped
12 oz can beer
1 (4 oz) can chopped green chiles, drained
1 or 2 jalapeno peppers, stemmed, seeded and chopped (optional)
Wash beans well. Combine beans, beer, and water to cover beans by 2". Soak overnight.

Chopped Brisket - Top -

Texas Shredded BBQ Beef
Texas-Style Barbecued BrisketEpicurious | April 2008

The Barbecue! Bible 10th Anniversary Edition (Workman) by Steven Raichlen

http://www.epicurious.com/recipes/food/views/Texas-Style-Barbecued-Brisket-242249

Y ield: Makes 10 to 12 servings
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen.

Grilling Method: Indirect grilling
Advance preparation: 4 to 8 hours for curing the meat (optional); also, allow yourself about 6 hours cooking time
Special equipment: 6 cups hickory or mesquite chips or chunks, soaked for 1 hour in cold water to cover and drained

Ingredients

1 beef brisket (5 to 6 pounds), with a layer of fat at least 1/4 inch thick, preferably 1/2 inch thick
1 tablespoon coarse salt (kosher or sea)
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Preparation

1. Rinse the brisket under cold running water and blot it dry with paper towels.
2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this—it will be plenty flavorful, even if you cook it right away.
3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.

Barbecue Sauce, the Texas Way

The best Texas-style barbecue sauce combines the sweetness of Kansas City–style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version—mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.

Notes

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.
Pork may be the preferred barbecue east of the Mississippi (think of the pork shoulder of the Carolinas and the ribs of Kansas City and Memphis), but in Texas beef is king—especially beef brisket, which comes moist and smoky and tender enough to cut with a fork. (Not that any self-respecting Texas barbecue buff would use a fork.) Barbecued brisket is simultaneously one of the easiest and most challenging recipes in the world of barbecue. Easy because it requires only one main ingredient: brisket (even the rub is optional). Challenging because pit masters spend years learning the right combination of smoke (lots), heat (low), and time (measured in half days rather than hours) to transform one of the toughest, most ornery parts of the steer into tender, meaty perfection.
Over the years, I've found that two things help above all: choosing the right cut of -brisket—namely, untrimmed, with a thick sheath of fat—and then cooking the brisket in a shallow pan. The pan keeps the juices from dripping onto the fire and the meat from drying out, while allowing for the maximum smoke penetration from the top. A whole brisket (the sort cooked by a restaurant) weighs eighteen to twenty pounds. Here I call for a partially trimmed brisket—a cut weighing five to six pounds. Do not attempt to make this with a two-pound trimmed, fatless brisket; it will turn out much too dry.
To achieve the requisite smoke flavor, you need to smoke the brisket in a charcoal grill—or in a smoker. A gas grill will not produce enough smoke.

Top
Beer Brisket

Ingredients (Nutrition)

Beer Brisket1 (4 pound) beef brisket, trimmed of fat
salt to taste
1 large onion, sliced
1 (12 fluid ounce) can beer
1 tablespoon brown sugar
1 cube beef bouillon
2 tablespoons coarsely ground black pepper
2 teaspoons minced garlic
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
  3. Bake for 4 hours in the preheated oven. The brisket should be fork-tender.
  4. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken.
  5. Remove the bay leaf.
  6. Slice and serve the meat.

Source: http://allrecipes.com/Recipe/Beer-Brisket/Detail.aspx

Top
Oven Barbecued Beef Brisket I

http://allrecipes.com/Recipe/Oven-Barbecued-Beef-Brisket-I/Detail.aspx

This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.
Yield: 9 servings
PREP TIME 10 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 10 Min
Ingredients
4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water
Directions
1. Preheat oven to 325 degrees F (160 degrees).
2. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
3. Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
4. Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
-------------------

Top
Texas Brisket

http://allrecipes.com/Recipe/Texas-Brisket/Detail.aspx
This is a really easy BBQ brisket recipe that I got from Texas. There are only 3 ingredients besides the brisket, and it turns out really tender. Better with a brisket that is not too closely trimmed.
Yield: 6 servings
PREP TIME 15 Min
COOK TIME 7 Hrs
READY IN 7 Hrs 15 Min

3 1/2 fluid ounces liquid smoke flavoring
1/4 cup ketchup
1 (10 fluid ounce) bottle steak sauce, (e.g. Heinz 57)
1 (3 pound) beef brisket

# Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
# Preheat the oven to 250 degrees F (120 degrees C). Let the roast stand at room temperature while the oven preheats to take off some of the chill.
# Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F (95 degrees C). Remove brisket from the oven, and slice across the grain. Return to the roasting pan, and serve with sauce