Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Sunday, September 25, 2011

cookbook review: The Homesick Texan

When I was first invited to participate in The Homesick Texan Cookbook Spotlight and Cookoff, I was so excited. I was thrilled at the opportunity and the challenge! I hadn't explored the cooking of Lisa Fain, didn't know a whole heck of a lot about the different kinds of chiles, and hadn't done much experience with cooking Tex-Mex... so I thought what a great time to start!

The book arrived in late August, appearing on my front porch in a FedEx envelope, overnighted by the publisher. There was even a personal handwritten note thanking me for my interest in participating. Thanking me! I still feel that I should be thanking Girlichef and Hyperion for the opportunity, not the other way round.

I dropped my bags immediately (having just arrived home from Milwaukee) and started pouring over the pages, literally reading the cookbook like a novel. With recipes galore for different salsas and side, Fain has created a masterpiece.

With Fain's pleasant instructions, I created some fabulous dishes.

I tackled tacos!

Pork Tacos, Dallas Gas Station Style
I learned that Dallas gas stations are often home to the most incredible taquerias and that the tacos there must be tried. I also learned about the power of the pasilla chile!


I attacked the mac ('n cheese)!

Poblano Macaroni & Cheese
Macaroni & Cheese has long been one of my favorite dishes, and Lisa's Poblano Mac has extra zing and pop that make it simply amazing! This dish is a definite must for those mac and cheese lovers!

I challenged the chili!

Seven Chile Texas Chile
I'd never before made chili, though many times eaten. As I thumbed through the pages, this recipe kept jumping out at me, and boy oh boy was it great!

I've only tried these three recipes so far, and can't wait to post more as I learn and play more!

Reasons I most love this cookbook (and why you will too!)
  1. The simple fact that a fellow blogger has made it big, achieving the ultimate dream of publishing a cookbook!
  2. The fact that her book reads like a memoir with vignettes and memories incorporated into each recipe. I've been transported into her childhood.
  3. The photos!!! The Homesick Texan is so colorful and beautiful that it reads like a work of art.
  4. MOST importantly, that Fain makes her favorite recipes so accessible to those with aTex-Mex background limited largely to chips and salsa. She explains the differences between all the types of chiles, and her recipes are easy to follow!
Whether you too are a homesick Texan, love Tex Mex, adore pretty pictures, or simply want to try something new, I'm sure that you'll love this too!

Want to check out some more recipes from The Homesick Texan? Here are posts from my fellow bloggers during week 3 - bloggers' choice!

girlichef: Pasilla Garlic Shrimp + Fried Catfish & Hushpuppies
Kahakai Kitchen: Green Chile Chowder
EKat's Kitchen: Seven-Chile Texas Chili
Stirring the Pot: Mexican Fried Potatoes + Carnitas, Jalapeño Pinto Beans, & Red Chile Rice + Breakfast Tacos & Refried Beans + Chorizo Stuffed Jalapeños + Chipotle Pimento Cheese
Sweet Life: Fried Shrimp
Miz Helen's Country Cottage: Pasilla Garlic Shrimp  + Tomatillo Cheese Grits
Mangoes and Chutney: Cheese Enchiladas w/ Chile con Carne
Foodness Gracious: Sour Cream Chicken Enchiladas
Cooking for My Peace of Mind: Pan de Campo
Nutmeg Nanny: Sweet Potato and Fig Muffins  
Fudge Ripple: Spinach and Mushroom Enchiladas
Rook no. 17: Pumpkin Empanadas
Year on the Grill (posting at other blog): Corn Chowder w/ Roasted Jalapeños & Bacon
Life in the Slow Lane at Squirrel Head Manor: Tomato Cobbler
Creative Kitchen: Migas
Anchovies and Butter: Smoky Deviled Eggs
A Platter of Figs: Mexican Chocolate Chewies  
Bo's Bowl: Carne Guisada   



This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef. *

*NOTE: I received a free copy of this book to review from the publisher. All thoughts and opinions stated are completely mine!

Sunday, September 11, 2011

Seven-Chile Texas Chili

Chocolate and beer and chiles, oh my!

Who wouldn't fall in love?



As I thumbed through The Homesick Texan Cookbook, I marked recipe pages with my fingers that I was in love with and wanted to try. Soon I was out of fingers.

The world for a sticky note!

I had to start narrowing down my pick for Week 3 of the Cookbook Spotlight and Cookoff. Would it be the Radish and Cabbage Slaw? The Seven-Chile Texas Chili? The Queso Cookies? Tortilla Soup?

I kept coming back to the Seven-Chile Texas Chili.

Fall is definitely arriving here in Alaska; leaves are changing, crabapples beg picking, and the night air is bone-chilling cool, even when the days have a little warmth to them. To top it off, K has been moose hunting (and I sure hope I get to blog about moose recipes soon), and when he's home, I would sure love to have a hearty meal to warm him up.

Did I mention I kept coming back to the Seven-Chile Texas Chili? The only potential problem I faced was that it takes about half a day to make, which meant that I couldn't cook it while I was at work, so the One Hour Texas Chili was tempting. I persevered and opted to go with the whole shebang. I mean, why not?

I ran into a few snags when I couldn't find some of the chiles, but life is about improvisation and I really wanted to try this tasty treat. You'll find my substitutions below, and I think you'll love this dish too.

Seven-Chile Texas Chili
adapted from The Homesick Texan Cookbook, page 139

6 dried ancho chiles (I substituted 5 chipotles in adobo, and adobo sauce)
2 dried pasilla chiles
2 dried guajilla chiles (I substituted 1 dried chile de arbol)
2 dried chipotle chiles (I used 2 chiles in adobo)
4 dried chiles de arbol
4 pieces of bacon
4 pounds chuck roas, cut into 1/4" cubes
1 large onion, diced
6 cloves garlic, minced
1 cup brewed coffee
1 bottle beer (I used 16 oz of K's Oatmeal Stout homebrew)
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove (I used 3 small whole cloves)
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon grated Mexican hot chocolate (I used 1 teaspoon granular Mexican hot chocolate)
1 teaspoon kosher salt, plus more to taste (I used sea salt)
4 dried pequin chiles (I substituted with a poblano chile)
2 tablespoons masa harina
Ground cheddar and chopped onions for serving

Remove the seeds and stems from the dried chiles and toast the dried peppers for 10 seconds on each side in a dry skillet. Cover with water and leave heat on until the water starts to boil. Then remove the heat and let soak for 30 minutes.

Cook the bacon in a deep skillet or dutch oven over medium heat until done. Remove from the pan to a plate covered with a paper towel. Brown the cubed beef in the bacon grease and remove from the pot (this may need to be done in batches). In the same pot, cook the onions until translucent (about 5 minutes), then add the garlic for another 30 seconds or so. Add the beef back in.

Here, because I did have to leave the house to accomplish a few things, I transferred everything to my 6 quart slow cooker and turned to high.

Add all other ingredients except for the masa harina and the cheddar and onion garnish. While waiting for the chili to boil, combine all peppers in a food processor with a cup of water and process until a thick paste. Add to the chili.

The original recipe calls for turning the heat to low when the chili begins to boil, and simmer uncovered for 5 hours. Because of my slow cooker alteration, I covered the chili during its first 3 hours of simmering, and checked periodically, adding water and adjusting spices as needed.

After five hours, scoop out 1/4 cup of broth and mix with the masa harina; pour the mixture back into the pot and stuir until thickened. Simmer another 30 minutes. When done, serve with the cheddar and onion garnish.

Voila!

This is some tasty chili, with a perfect bite!




This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Here are the recipes that my fellow cooking adventurers tried this week:

girlichef: Pasilla Garlic Shrimp + Fried Catfish & Hushpuppies
Kahakai Kitchen: Green Chile Chowder
EKat's Kitchen: Seven-Chile Texas Chili
Stirring the Pot: Mexican Fried Potatoes + Carnitas, Jalapeño Pinto Beans, & Red Chile Rice + Breakfast Tacos & Refried Beans + Chorizo Stuffed Jalapeños + Chipotle Pimento Cheese
Sweet Life: Fried Shrimp
Miz Helen's Country Cottage: Pasilla Garlic Shrimp  + Tomatillo Cheese Grits
Mangoes and Chutney: Cheese Enchiladas w/ Chile con Carne
Foodness Gracious: Sour Cream Chicken Enchiladas
Cooking for My Peace of Mind: Pan de Campo
Nutmeg Nanny: Sweet Potato and Fig Muffins  
Fudge Ripple: Spinach and Mushroom Enchiladas
Rook no. 17: Pumpkin Empanadas
Year on the Grill (posting at other blog): Corn Chowder w/ Roasted Jalapeños & Bacon
Life in the Slow Lane at Squirrel Head Manor: Tomato Cobbler
Creative Kitchen: Migas
Anchovies and Butter: Smoky Deviled Eggs
A Platter of Figs: Mexican Chocolate Chewies  
Bo's Bowl: Carne Guisada   

Tuesday, September 6, 2011

Poblano Macaroni & Cheese: The Homesick Texan Cookbook Cook Off

As I scanned Girlichef's email outlining the assignments for our Homesick Texan Cookbook Spotlight and Cook-Off, I giggled with glee to learn that week two would include a twist on one of my favorite dishes - Macaroni & Cheese.

In one of my earliest posts on my own Mac and Cheese, I waxed poetic for a solid three paragraphs on my personal and family history with this classic American dish. If you want, you can read about it on the link above, however, suffice it to say, should old wives' tales start coming true, "you are what you eat" would have serious macaroni & cheese consequences for me. If you start hearing of people turning into random foods, look for me in the pasta aisle.

The "extra" ingredients that Lisa Fain uses in this fab dish really give it the pop and zing that make this M & C special... and give it true Texas flavor! YUM. I can't put my finger on if it's the cilantro, the lime, the cumin, the poblanos... or a combination of all of the above. Every mouthful brings flavors that burst across your tongue and delight the senses.

Six stars on a four star scale!

Poblano Macaroni & Cheese
adapted from The Homesick Texan Cookbook, page 265


2 poblano chiles
8 oz (2 cups) elbow pasta (I used farfalle)
2 tbsp unsalted butter
4 cloves garlic, minced
2 tbsp all purpose flour
1-1/2 cups whole milk
1 tsp mustard powder
1/4 tsp cayenne
1/2 tsp ground cumin (accidentally used 1 tsp because I looked at the wrong recipe)
1 tsp lime zest
1/2 cup chopped cilantro
salt & black pepper to taste
4 cups grated white cheddar
1/2 cup Cotija cheese

1. Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place in a paper sack or plastic food-storage bag, close tightly and allow chiles to steam for 20 minutes. Remove from bag, and rub off skin; then remove the stem and seed, chipping into 2" long pieces.

2. Preheat the oven to 375. Cook pasta according to package directions until al dente; drain and dump into a large greased baking dish.

3. On low heat, melt the butter, then add the garlic, cooking for 1 minute. Add flour, stirring constantly and cook until a light brown paste forms (1 minute). Whisk in the milk and stir until thickened but fluid, then remove from the heat. Stir in remaining seasonings.

4. Add half the cheese and stir until combined into the sauce. (If you need to, return to low heat, but don't allow to get too thick -- adding milk 1 tsp at a time can, however, thin back out.) Pour over pasta and top with remaining half of cheddar. Bake uncovered for 20 minutes or until cheese is browned.


Sprinkle with Cotija and serve. Optional, garnish with a sprig of cilantro.


Until next week, when you learn what Week 3 will bring... a teaser... expect a whole lot of chiles and some red meat!



This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Check out what some of my collaborators made:

girlichef #1 (#2) - Foodness Gracious (#2) - Kahakai Kitchen - Mangoes and Chutney - Stirring the Pot - EKat's Kitchen - A Platter of Figs - Anchovies and Butter - Sweet Life - Fudge Ripple - Miz Helen's Country Cottage - Bo's Bowl - Creative Kitchen - Rook no. 17 - Life in the Slow Lane at Squirrel Head Manor - Cooking for My Peace of Mind - La Cocina de Leslie (#2) - Nutmeg Nanny - My Year on the Grill

Saturday, September 3, 2011

Pork Tacos, Dallas Gas Station Style

What, you might ask, are "Gas Station Style" tacos? If you're a Texan, and I'm not, you may know that gas station tacos are renowned for being something special.

Lisa Fain, author of the upcoming The Homesick Texan Cookbook, writes "It's a wonderful thing -- y ou walk into a gas station and in the back will be a short-order cook heating up tortillas and stuffing them with all sorts of savory fillings."

If that doesn't draw you in and and encourage you to hop plane, train or automobile to the closest Texas taco-serving gas station, particularly one in the "Dallas' South Buckner taco belt," I don't know what will!


Pork Tacos, Dallas Gas Station Style
from The Homesick Texan Cookbook, page 167

For the Pork
4 pasilla chiles, stemmed and seeded
2 lbs. pork shoulder, cut into ½" chunks
1 canned chipotle in adobo
4 garlic cloves
½ tsp. dried oregano
½ tsp. ground cumin
small pinch ground cloves
¼ c. orange juice
¼ c. pineapple juice
1 Tbs. white vinegar
2 Tbs. olive oil
salt, to taste
1 Tbs. vegetable oil

For the Tacos
6 jalapeños
tortillas, flour or corn
cilantro, chopped
yellow onion, small dice
1 lime, cut into wedges/slices

Lisa's six steps are:
1. In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.


2. While the pasilla chiles are soaking, rinse the pork and trim the fat. Cut into half-inch-size pieces.


3. Once the pasilla chiles are hydrated, drain and rinse. Place the chiles in a blender (or food processor) along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil. Blend until a smooth puree forms. Add salt to taste.


4. Toss the diced pork with the chile puree, place in a non-reactive container, and store covered in the refrigerator for 8 hours.

5. Before cooking, let the pork sit at room temperature for 30 minutes. To cook the pork, heat the vegetable oil, in a heat skillet on medium. Fry the pork in the skillet for 15 minutes, stirring occasionally.


6. While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once. 



6 1/2. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges and salsa on the side.


Yum!  Given the amount of food, we invited friends over for dinner, and the result was a unanimous two thumbs up! The Homesick Texan wins the first time off the bench! YUM!



Check out some of my co-posters' dishes:



This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Thursday, November 11, 2010

Buffalo-Chili Chicken Tacos

I have a whole page dedicated to meal planning, and, I suppose it's advice I ought to follow. Lately, we've just considered it good if we have a game plan before dinner time. Knowing that we're moving in about a month though, we're working hard to get through the food we have in the cabinet and freezer.

Case in point. 

In my post On Cold Nights, Back Hoes and Plumbing, I discussed how we came to make chicken tacos last night. 

What I didn't mention is that they are FREAKING wonderful! :)


Impromtu Buffalo-Chili Chicken Tacos
1 lb chicken breast
1 tbsp Franks
1 tbsp Taco Bell sauce
2 tsp Cajun Pasta Spice (Double Musky recipe)
1 tsp our chili powder
1 tsp garlic
1 tbsp Braggs



Shred the chicken and start to cook in a lightly sprayed pan. Add seasonings and sauces and cook until done.

To complete the tacos:
hard corn taco shells
shredded cheddar cheese
shredded lettuce
sour cream



Set the goodies out, build your own tacos... and DIG IN!

Yummers.








I'm linking this post to my very own Friday Potluck, because what better to bring to a potluck than make your own tacos.

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