The Food of Texas: Authentic Recipes from the Lone Star by Caroline Stuart
By Caroline Stuart
The nutrition of Texas showcases the easiest culinary developments and tastes from modern most popular cooks and restaurateurs, combined with neighborhood cultural sizzle. Caroline Stuart, co-founder and vice chairman of the James Beard beginning, comprises her personal unique recipes in addition to homestyle favorites. The meals of Texas pulls jointly mouth-watering, colourful dishes from America's most sensible cooks, between them: Grady Spears (of Reata), Stephen Pyles (of celebrity Canyon), Dean Fearing (of The Mansion on Turtle Creek), and Tim Keating (of DeVille Restaurant). those abilities characterize some of the best of Texas food and they are all right here, to deliver you the easiest in cooking from this piquant a part of the realm. pattern such luxurious dishes as Outlaw Coleslaw, Smoked Brisket of red meat, and Chocolate Tortillas.
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Extra resources for The Food of Texas: Authentic Recipes from the Lone Star State
Cover and refrigerate 3 to 4 h o u r s before serving. Serve chilled as a side dish. Makes 4 cups (1 liter). FOOTBALL SNACKS 37 POTATO-CRUSTED FRIED CALAMARI Michael Cordua, Americas, Houston These crispy calamari strips, which are also k n o w n as tiritas, are sparked with two spicy dips. T h e y are guaranteed to b e among the first snacks to disappear at your next cocktail party. Serve t h e m piping h o t for best results. Jalapeno Mayonnaise 2 cups (500 ml) mayonnaise Juice of 1 lime Salt and freshly ground pepper to taste 2 tablespoons diced onion 2 tablespoons diced red bell pepper (capsicum) 1 jalapeno chile, seeded and diced 2 tablespoons diced scallion (spring onion) 2 tablespoons chopped cilantro (coriander) Spicy Ketchup 2 cups (500 ml) ketchup 1 /2 teaspoon cayenne pepper, or to taste Juice of 1½ limes To m a k e the j a l a p e n o m a y o n n a i s e , combine the mayonnaise, lime juice, salt, and p e p p e r in a bowl and mix well.
Texas Caviar Salad 3 cups (300 g) cooked black-eyed peas, drained 1/3 cup (45 g) finely chopped yellow bell pepper (capsicum) 1/3 cup (45 g) finely chopped red bell pepper (capsicum) ¼ cup (40 g) finely chopped onion ½ CU P (70 g) finely chopped celery 1 garlic clove, minced 2 serrano chiles, finely chopped 2 tablespoons olive oil ¼ cup (60 ml) red wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon chopped cilantro (coriander) leaves ¼ teaspoon ground cumin teaspoon salt ½ teaspoon freshly ground pepper Jalapenos 12 jalapeno chiles, of uniform size ½ lb (250 g) Mozzarella cheese, shredded ¼ cup chopped pimento 1 tablespoon chopped fresh parsley 1 teaspoon salt ¼ teaspoon ground cumin 1 cup (190 g) cornmeal 1½ cups (240 g) all-purpose (plain) flour ¼ teaspoon baking powder 1 cup (250 ml) milk Vegetable oil for frying Make a length-wise slit along one side of each j a l a p e n o .
If unavailable, substitute any mild onion. TEQUILA: A liquor made exclusively in Mexico from the agave plant, tequila is the base for the margarita, tequila sunrise, and other cocktails. But the classic way to consume tequila is straight from a shot glass with salt and lime. TORTILLA: The tortilla is a thin round of unleavened dough made from either corn or wheat flour. It is most commonly used to wrap foods, such as fillings for tacos, burritos, enchiladas, or fajitas. It also is filled with cheese or other ingredients and browned to make a quesadilla, or cut into wedges and deep-fried to make chips.