Taste USA: Texas Recipes

Friday, June 24, 2016

tropical texas caviar

How to make tropical texas caviar recipe - This healthy, zesty dish is equally delicious as a simple dip with tortilla chips, or served alongside grilled meat or fish.

SERVES 4–6

PREP TIME 15 mins, plus resting

Ingredients:
1 jalapeño or other mild
green chile, seeded and finely chopped
1 mango, peeled and roughly chopped
1⁄2 pineapple or 7oz (200g) canned
pineapple, cut into cubes
2 garlic cloves, crushed
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 red onion, roughly chopped
1 tomato, roughly chopped
12oz (340g) can corn, drained
15oz (400g) can black-eyed
peas, drained
juice of 4 limes
salt and freshly ground black pepper
tortilla chips, to serve

Method:
1 In a large bowl, mix the jalapeño, mango, pineapple, garlic, peppers, onion, and tomato. Combine well with the corn and black-eyed peas.

2 Add the lime juice, season well, and cover. Leave to rest for 1 hour to allow the flavors to develop.

3 Serve chilled or at room temperature with tortilla chips for dipping.

WHAT’S THE STORY?
Texas caviar is a cold dish of cooked black-eyed peas soaked in vinaigrette and enhanced with various chopped vegetables and herbs. Black-eyed peas are a heat-loving plant widely grown in Texas, where Helen Corbett, a chef and cookbook writer who advocated the use of fresh ingredients, popularized the dish in the 1950s.

tropical texas caviar

Saturday, January 16, 2016

Braised Wings Texas Style

How to make Braised Wings Texas Style recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 tablespoons freshly ground black pepper
1 tablespoon chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon salt
2 teaspoons ground cinnamon
8 cloves garlic, minced
2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)
2 cups dry red wine
¼ cup firmly packed brown sugar
2 teaspoons crushed red chile flakes
3 tablespoons chopped cilantro sprigs

Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the pepper, chili powder, coriander, cumin, salt, cinnamon, and garlic. Rub this evenly over all the chicken wings.

In another bowl, combine the tomatoes, wine, brown sugar, chile flakes, and cilantro.

Heat a heavy pan to medium-hot. Add the tomato mixture and bring to a simmer. Add the wings and bring to a simmer. Cover the pan and lower the heat. Simmer until the wings become tender, about 30 minutes.

Stir occasionally. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

Braised Wings Texas Style

Monday, July 27, 2015

Texas Cheddar French Fries

How to make Texas Cheddar French Fries Recipe - My first introduction to true cheddar fries happened in Dallas at a local lunch spot famous for bowls of fries piled high with cheese, bacon, and jalapeños served with a healthy side of homemade ranch dressing.

Ingredients:
1 recipe Essential Fries or Homestyle Fries
2 cups shredded sharp cheddar cheese
1 cup cooked and crumbled bacon
1 small can jalapeño pepper slices, drained
Ranch Dressing

Method:
Divide prepared fries among six individual ovenproof bowls. Top each with 1/3 cup shredded cheese, a little crumbled bacon, and a few jalapeño slices. Place in a broiler on high for 2 to 3 minutes to melt the cheese. Serve with Ranch Dressing on the side for dipping.

Texas Cheddar French Fries

Thursday, December 25, 2014

Cowboy Beans

How to make Cowboy Beans Recipe - Fishey Bizness Seafood Co. Recipe From Dennis White at Austin, Tx

Serves 20 To 25

Ingredients:
4 oz (113g) bacon
½ large onion, diced
2 fresh jalapeño peppers, seeded and diced
1 (3-lb [1.3kg]) can ranch-style beans
1 cup (84ml) Worcestershire sauce
1 cup (80ml) juice from pickled jalapeños
2 ¾ cups (553g) packed dark brown sugar

Method:
Chop the bacon into small pieces and place in a large pot over medium heat. Stir well for about 5 minutes. Add the onion and jalapeños and cook until the onions are soft for 5 to 6 minutes.

Add the beans, Worcestershire sauce, jalapeño juice and brown sugar and stir well. Reduce the heat to medium-low and cook for about 1 ½ hours, or until the beans are soft.

The amount of jalapeños and brown sugar may vary depending on taste. Some like it hot, some like it sweet. Season to taste.

Cowboy Beans

Tuesday, December 23, 2014

Banh Mi Taco

How to make Banh Mi Taco Recipe - The Peached Tortilla Recipe From Eric Silverstein At Austin, Tx

Makes 4 Tacos

RUB:
1/4 cup (29g) Chinese five-spice powder
1/4 cup (50g) packed brown sugar
Kosher salt and black pepper to taste
1 tbsp (13ml) vegetable oil
3 1/2 lb (1.6kg) piece of pork belly

BRAISING LIQUID:
1 onion, chopped
3 cloves garlic, minced
3 tbsp (47ml) dark soy sauce
1/4 cup (59ml) light soy sauce
3 pieces star anise
1/2 cup (118ml) water
1/4 cup (59ml) rice vinegar
1/2 cup (101g) packed brown sugar

DAIKON AND CARROT SALAD:
1/2 lb (227g) daikon
1/2 lb (227g) carrot
2 to 3 tbsp (30 to 44ml) rice vinegar
2 tbsp (29ml) chili garlic sauce
1 tbsp (15ml) fish sauce
3 tbsp (36g) granulated sugar

SRIRACHA MAYO:
1/2 cup (110g) mayonnaise
3 tbsp (42g) Sriracha sauce
1 tbsp (15ml) lemon juice
1 tbsp (15ml) rice vinegar
4 (5” [12.5cm]) tortillas (flour or corn)
Chopped cilantro, for garnish

Method:
To make the rub, combine all the ingredients in a small bowl.

Preheat the oven to 350°F (180°C, or gas mark 4).

In a cast-iron skillet, heat the vegetable oil over high heat. Rub the dry rub into the pork belly. Once the pork belly is seasoned, sear it in a skillet for 4 minutes on each side to ensure that you have sealed in the juices. The pork belly should be nicely browned on each side but not burned. Pull the pork belly out of the skillet and let it rest.

To make the braising liquid, without emptying the juices and bits from the skillet, sauté the onion and garlic over medium heat for 2 minutes, until browned. Add the dark soy, light soy, star anise, water, rice vinegar and brown sugar and stir to combine. Add the pork belly. The braising liquid should rise only halfway up the pork belly.

Place the skillet in the oven and let it braise for approximately 3 ½ hours. Pork belly should be very moist and tender and pull apart easily. Remove from the oven, let rest and chop into smaller pieces.

To make the salad, use a mandoline to julienne the daikon and carrot into thin strips. In a bowl, combine the daikon, carrot, rice vinegar, chili garlic sauce, fish sauce and granulated sugar. Let the mixture rest for at least 3 to 4 hours in the refrigerator before use.

For the Sriracha mayo, mix the mayonnaise, Sriracha, lemon juice and rice vinegar together and pour into a squeeze bottle.

Assemble the tacos by heating the tortillas on a griddle or stovetop for 1 minute on each side. Add the pork belly. Top with the daikon and carrot salad and Sriracha mayo and garnish with the cilantro.

Banh Mi Taco

Pad Thai Taco

How to make Pad Thai Taco Recipe - The Peached Tortilla Recipe From Eric Silverstein At Austin, Tx

Makes 4 Or 5 Tacos

CHICKEN MARINADE:
3 to 4 lb (1.4 to 1.8kg) boneless,
skinless chicken thighs
1/4 cup (59ml) rice wine vinegar
1/4 cup (40g) minced garlic
1/4 cup (59ml) light soy sauce
2 tbsp (31g) chili paste
1/4 cup (48g) sugar

PAD THAI VEGGIE MIX:
1 cup (66g) sliced mushrooms
1 bunch scallions, chopped
1/4 cup (63ml) pad Thai sauce
1 tbsp (26ml) cooking oil
4 eggs
20 (5” [12.5cm]) white corn tortillas

TOPPINGS:
1 bunch cilantro, chopped
1 bunch scallions, chopped
1/4 cup (40g) chopped peanuts
2 limes, cut into wedges

Method:
To make the chicken marinade, combine all the ingredients in a bowl and let rest overnight in the refrigerator. Cook the chicken on an open flame grill or on the stove for 8 to 10 minutes, until cooked through. Once the chicken is cooked and has cooled, dice the meat.

To make the veggie mix, combine the mushrooms, scallions, pad Thai sauce and the oil in a large skillet over medium-high heat. Let the mushrooms and scallions cook through for 2 to 3 minutes, then add the eggs. Scramble the eggs with the veggie mix until the eggs are cooked. After another 2 to 3 minutes, add the diced chicken and stir to combine.

Heat the tortillas up on a griddle or stovetop for 1 minute on each side, then add the pad Thai mix (double up the tortillas if you prefer). Garnish with the cilantro, scallions and peanuts and serve with a lime wedge.

Pad Thai Taco

Monday, December 22, 2014

Garlic Yaki Onigiri

How to make Garlic Yaki Onigiri Recipe - Love Balls Bus Recipe From Sao And Gabe Rothschild At Austin, Tx

Makes 9 Rice Balls

Ingredients:
4 cups (842g) uncooked short-grain rice
Vegetable oil
1 tbsp (15g) garlic powder
1 cup (237ml) soy sauce
3 sheets yaki nori (roasted seaweed), cut lengthwise into thirds

Method:
Using a rice cooker or stove-top method, rinse and cook the rice. Aerate the rice by stirring with a paddle and let cool slightly. Rice balls are easiest to form when the rice is hot. (But this is also when hands are most often burned.) When the rice is at a manageable temperature, wet your hands in ice water and paddle about 1 cup (235g) of rice into your hand.

Using both hands, form the rice into a triangle. Make the rice triangle firm, rewetting your hands if necessary. Set the onigiri aside on a foiled tray and repeat until all the rice is used (you should get 9 pieces). Place in the refrigerator and let cool for 40 minutes. This allows the rice to congeal and makes for reliable searing.

Coat a large frying pan with vegetable oil over high heat. Place the onigiri in the pan and cook on each side for 5 minutes, or until golden brown.

Combine the garlic powder and soy sauce in a bowl, then pour over the onigiri in the pan; use less for light flavor or more for those desiring something salty. Let the soy sauce reduce and sear one side for 5 to 10 seconds, until it caramelizes, then using tongs, flip and sear the opposite side. Remove from the pan and place each onigiri facedown on the yaki nori strips. Wrap the seaweed around the onigiri and enjoy!

Garlic Yaki Onigiri

Buta Kimchi

How to make Buta Kimchi Recipe - Love Balls Bus Recipe From Sao And Gabe Rothschild At Austin, Tx

Makes 4

Ingredients:
1 lb (454g) pork belly
1 tsp salt
4 cups (1363g) chopped kimchi
1 1/2 tbsp (22g) gochujang (Korean red chili paste)
1 1/2 tbsp (22ml) soy sauce

Method:
Thinly slice and chop the pork belly into ½-inch (1.3cm) pieces. Spread out the pieces on a cutting board and lightly salt. Let the pork belly sit for 5 minutes.

Heat a large frying pan over medium-low heat. Add the pork belly and stir for approximately 10 minutes, allowing all sides to slowly brown. When the pork is cooked through, remove from the pan.

Keeping the pork belly oils in the pan, add the kimchi, gochujang and soy sauce. Be sure to include a good amount of the kimchi juices. Once the sauce begins to bubble, reduce the heat to low, cover and allow to simmer for 10 minutes. Stir the pork belly back in and let cook for another few minutes for the flavors to mix.

Buta Kimchi

Sunday, December 21, 2014

Guac The Casbah

How to make Guac The Casbah Recipe - Guac N Roll Recipe From Benjamin Miller Austin, Tx

Serves 1

HUMMUS
1 (15-oz [425g]) can chickpeas, drained
1 tbsp (9g) diced white onion
2 tbsp (5g) chopped fresh Italian parsley
1 tbsp (15ml) olive oil, or more as needed
Juice of 1/2 lime
Salt to taste

CASBAH CUCUMBER SALAD:
1/4 medium cucumber, diced
1 tsp toasted sesame seeds
1 tbsp (9g) raisins
1 tsp chopped fresh mint
Salt to taste
Drizzle of olive oil
1 avocado, peeled and seeded
Juice of ½ lime, or to taste
Salt to taste
Sprinkle of cumin
Sprinkle of cayenne

Method:
To make the hummus, add the chickpeas, white onion, Italian parsley, olive oil and lime juice to a blender and puree until smooth. Add salt to taste.

To make the cucumber salad, combine the cucumber, sesame seeds, raisins and mint in a small bowl. Lightly salt and mix with a few drops of olive oil.

In a separate bowl, mash the avocado with 1 ½ tablespoons (23g) of hummus, lime juice, salt, cumin and cayenne. Place the avocado mixture in a bowl for serving. Top with the cucumber salad. Serve with warm tortilla chips.

Guac The Casbah

Vegetarian Posole

How to make Vegetarian Posole Recipe - Guac N Roll Recipe From Benjamin Miller Austin, Tx

Serves 8 To 10

SPICE MIXTURE:
2 tsp (5g) paprika
1 tsp cayenne pepper
1/2 tsp oregano
2 bay leaves
1 tbsp (7g) garlic powder
1 tbsp (7g) onion powder
1 tbsp (7g) cumin
Pinch of black pepper
Pinch of ground cloves
Pinch of cinnamon
Salt to taste

POSOLE:
8 tomatillos
2 ears corn, shucked
1 tbsp (15ml) olive oil
2 tbsp (30g) butter
6 red potatoes, peeled and diced
6 carrots, peeled and diced
4 Anaheim peppers, seeded and diced
1 large jalapeño or 2 serrano peppers, seeded and diced
3 poblano peppers (also called pasillas), seeded and diced
4 small red peppers, seeded and diced
4 dried New Mexico or ancho chiles, to float in broth
4 cloves garlic, diced
1 medium white onion, diced
3 large shallots, sliced in half
Handful of cilantro, diced
Water
1 (32-oz [896g]) can hominy, drained
2 handfuls kale, chopped
1 avocado, sliced (optional)
Radish, sliced, for garnish
Queso fresca, for garnish

Method:
To make the spice mixture, combine all the ingredients in a bowl.

To make the posole, preheat the broiler. Peel and core the tomatillos. Place the tomatillos, top facing down, along with the corn on a baking sheet and broil until they are brown and black on top. Flip the corn and brown the other side, but not the tomatillos. Cut the kernels off the cob into a bowl. Dice the tomatillos and place in another bowl.

Heat the olive oil and butter in a large pot over medium-low heat. Add the potatoes, carrots, Anaheim peppers, jalapeño, poblanos, red peppers, New Mexico chiles, garlic, onion and shallots to the pot. Bring to a simmer over medium-high heat.

Add the diced tomatillos, cilantro and the spice mixture to the pot. Turn the heat up to high and stir the ingredients for about 5 minutes. Add water to barely cover the ingredients and bring to a simmer, but do not bring to a boil. Lower the heat to medium-low, stirring occasionally for about 20 minutes.

While the potatoes are still firm, add the hominy, kale and roasted corn kernels. Cook for no more than 5 minutes to keep all the vegetables firm.

Garnish each serving with the sliced avocado, sliced radish and queso fresca!

Vegetarian Posole

Seafood Soup

How to make Seafood Soup Recipe - Fishey Bizness Seafood Co. Recipe From Dennis White Austin, Tx

Serves 6 To 8

Ingredients:
6 cups (1420ml) water
5 tbsp (75ml) tomato soup
1/4 cup (60g) shrimp base or
3 cubes shrimp bouillon
3 carrots, sliced
1/2 onion, diced
2 potatoes, cubed
2 stalks celery, sliced
2 tbsp (30g) salt
2 tbsp (30g) garlic powder
2 tbsp (30g) onion powder
2 tbsp (30g) black pepper
2 tbsp (30g) Cajun seasoning
2 tbsp (30g) tomato bouillon
1 lb (454g) shrimp, peeled and deveined
2 large fish fillets

Method:
In a large pot, add all the ingredients except for the shrimp and fish. Cook the potatoes and carrots for about 1 hour, until they become soft and tender. Once they have softened, add the shrimp and fish and cook for another 30 to 45 minutes.

Notes:
Dennis White sees cooking first and foremost as an expression of creativity, of taking something you like and finding a way to improve upon it. "Everything you do as a cook is pretty personal." The son of a shrimper of thirty-five years, Dennis spent weeks as a kid on a shrimp boat eating a fish soup made by the crew. This Seafood Soup is Dennis’s way of infusing the traditional Texas Caldo soup with a bit of his own history.

Seafood Soup