tag:blogger.com,1999:blog-40575361646102296242023-11-27T18:22:07.038-06:00Texas food done my wayMy take on our local cuisine, along with some personal favorites.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-4057536164610229624.post-88436552773063215922018-01-12T11:25:00.001-06:002018-01-12T11:25:24.428-06:00This blog will be going awayI am starting up a new blog with a new direction. I'll post a link here once we get it up and running. Thanks for following!<br />
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<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com1tag:blogger.com,1999:blog-4057536164610229624.post-6750405435884732202017-12-14T22:27:00.002-06:002017-12-14T22:36:41.351-06:00Maple Bacon Fudge<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Wow, this is the first blog post in about a year and a half. Time flies. I felt this was a good one to put out there since it's received such good feedback so far. </span><br />
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<span style="background-color: white; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Christmas time means fudge, lots and lots of fudge. I make many pounds of fudge every year for friends, family, and work. I was given a very good base recipe many years ago and it has never failed me. Its time consuming but it turns out perfect every time. The cooking is exactly the same for each flavor of fudge the variations are the flavor of chips you use and any nuts or mix-in's that you might want (booze, bacon, dried fruits). </span><br />
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<span style="background-color: white; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;"><b>Here is the base recipe</b></span><span style="background-color: white; color: white; font-family: "sf optimized" , , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">
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<span style="background-color: white; font-family: "sf optimized" , , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">2 Sticks Unsalted Butter (room temp)</span><br />
<span style="background-color: white; font-family: "sf optimized" , , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">2 Cans Sweetened Condensed Milk (room temp)
2 Cups Light Brown Sugar
2 Tablespoons Light Corn Syrup
1 Bag (11.5 oz) White Chocolate Chips</span><br />
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<span style="background-color: white;"><span style="font-family: "sf optimized" , , , "blinkmacsystemfont" , , sans-serif;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Pinch Of Salt
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<span style="background-color: white; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;"><b>For the Maple Bacon Fudge you will also need:</b></span></div>
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<span style="background-color: white; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: white; font-family: "sf optimized" , , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">6-8 strips of Maple Cured Bacon</span><br />
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<span style="background-color: white; font-family: "sf optimized" , , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">3 Tablespoons Pure Maple Syrup (Not pancake syrup)</span></div>
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<span style="background-color: white;"><span style="font-family: "sf optimized" , , , "blinkmacsystemfont" , , sans-serif;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;"><br /></span></span></span></div>
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<span style="background-color: white;"><span style="font-family: "sf optimized" , , , "blinkmacsystemfont" , , sans-serif;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;"><b>Here's how you make the fudge:</b></span></span></span></div>
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<span style="background-color: white;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Prepare your dish to cool and shape the fudge. Don’t use anything bigger than 7x12 or your fudge will be really thin unless you double the batch and that will increase the time it takes for the initial boil. Whatever you use, line it with plastic wrap.. Not wax paper. I tried wax paper several times and it stuck every single time.
Cook the bacon until just crisp. I always cook my bacon on a rack in a sheet pan lined with foil for easy clean up. Using the oven I feel cooks more evenly and is way less mess than frying in a skillet. Cook at 400 degrees until it gets to where you like it. For the fudge you want it almost crispy. It will continue to cook when you pull it from the oven so "almost crispy" will turn out just right. </span></span><span style="background-color: white; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Drain and pat with paper towel too get as much grease off as you can. Set aside to cool. Once its cook chop into small pieces. Like bacon bits only a little bigger. </span></div>
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Next, in a heavy, medium size sauce pan add the butter, condensed milk, corn syrup, brown sugar, salt and 2 tablespoons of the maple syrup.</span></span></div>
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Turn the heat on to medium high. </span></span></div>
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Whisk the mixture constantly, scraping the sides and corners, until it comes to a full boil. Takes about 10 minutes depending on your pot. Once it comes to a boil turn the heat down to low and continue whisking over low heat for 10 minutes. Set a timer and don’t guess. Its important.</span></span></div>
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After 10 minutes take it off the heat and let it sit for 2 minutes. Again, set a timer. </span></span></div>
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Once the 2 minutes are up pour in the chips and mix with a big spoon until the chocolate is all melted and the mixture is smooth.</span></span></div>
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Mix in the remaining maple syrup.
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<span style="background-color: white;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Mix in the chopped bacon a handful at a time. Save about 2 tablespoons to sprinkle on top.
</span></span><span style="background-color: white;"><span style="font-family: "sf optimized" , , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Pour the fudge into your prepared dish and scrape out as much as you can. Sprinkle the remaining bacon on top and refrigerate for at least 2 hours before cutting.</span><span style="font-family: "sf optimized" , , , "blinkmacsystemfont" , , sans-serif;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;"> </span></span></span><br />
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<span style="background-color: white;"><span style="font-size: 14px; letter-spacing: -0.11999999731779099px; white-space: pre-wrap;">Use the longest knife you have and cut 1-1.5 inch wide strips along the entire length. Cutting across the shortest length first is easiest. Then take about 3-4 of those strips and cut the pieces as big as you want. This is very rich so I'd suggest smaller portions. You can get really fancy and trim off the rounded rough edges so that all your pieces are square but that kind of takes away from the homemade look. </span></span><br />
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Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-47689355145527204152016-06-06T09:07:00.000-05:002016-06-06T09:07:07.001-05:00Stuffed Bell PeppersSo I have made some drastic diet and lifestyle changes in effort to be a little more healthy, lose some weight and just feel better overall. I have cut back on red meat and alcohol. I've cut out refined sugar as much as I possibly can. I have quit all carbonate drinks and eliminated as much processed food as I can. I've also tried to up the amount of lean protein I eat every day. So far it's worked very well. I'm down quite a bit in weight, dropped a couple of pant sizes, I sleep better and feel better overall. I still have the occasional steak and I do enjoy my favorite Texas foods but on a very limited basis. I have to say I have not missed any of it and I don't really crave anything.<br />
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So here is a recipe that I have been making and I take it for lunch often. Once everything is cooked and cooled I wrap each one in plastic wrap and freeze it. Then each night I put one into the fridge for lunch the next day. By the time noon rolls around all it needs is about 2 minutes in the microwave and its ready to go. I like to have some additional protein with it this like a roasted chicken breast.<br />
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This recipe does rely on a <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a> product. You can substitute your own quinoa & butternut squash blend if you don't have a <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a> nearby. This one just makes it very easy and its pretty healthy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKGeG2d5yDq6zERgnntuee9Tu3fsrr-MOs49Gev-ZS3eH6D2QPnJY0clcxeRMXm_M9EZlv-h2NEt0ttukX-oZHdgM_72KK1Wot5y78YhzcDvTviZKlzajFEJ9grf8IFpX4fHq2Z2yqw/s1600/peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKGeG2d5yDq6zERgnntuee9Tu3fsrr-MOs49Gev-ZS3eH6D2QPnJY0clcxeRMXm_M9EZlv-h2NEt0ttukX-oZHdgM_72KK1Wot5y78YhzcDvTviZKlzajFEJ9grf8IFpX4fHq2Z2yqw/s400/peppers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed peppers (I snuck in a little corn for fun)</td></tr>
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<strong><u>Ingredients</u></strong><br />
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8 medium or 6 largre bell peppers, any color, tops and seeds removed<br />
1 lb ground turkey<br />
1 1/2 cups diced zucchini<br />
1 can fire roasted chopped tomatoes, drained<br />
1 package Quinoa & Butternut Squash Duo (<a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a>), defrosted<br />
1 medium white onion, chopped<br />
2 cloves of garlic, crushed and chopped<br />
2 tbsp olive oil<br />
2 tbsp grated parmesan cheese<br />
2 tsp kosher salt<br />
2 tsp course ground pepper<br />
2 tbsp ancho powder (standard chile powder will work as well)<br />
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<strong><u>Method</u></strong><br />
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Add 1 tbsp olive oil to the pan over medium high heat<br />
Add the onion and sprinkle with salt and pepper. Sauté until it starts to get tender. <br />
Add garlic and zucchini. Sprinkle with salt and pepper, <br />
Cook the until zucchini just starts to brown and get tender, tossing and stirring often.<br />
Add tomatoes and stir to incorporate. <br />
Reduce the heat to medium<br />
Now add the entire bag of quinoa mix. Stir until incorporated and heated throughout.<br />
Transfer to a large mixing bowl<br />
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In the same skillet add the remaining oil.<br />
Add turkey to the pan and sprinkle with salt, pepper and ancho powder.<br />
Break into small pieces and cook until done.<br />
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Combine the turkey with the quinoa/vegetable mixture in the mixing bowl.<br />
Mix in the parmesan cheese<br />
Spoon this mixture into the bell peppers, packing tightly but don't break the pepper. <br />
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Cook on a foil lined sheet pan for 30 minutes at 375 (350 in convection oven).<br />
Serve hot or cool, wrap and freeze for later use.<br />
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I totaled everything up and its approximately 200 calories per serving (1 pepper).<br />
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You can add spinach, carrot, corn, celery, nuts, dried berries... <br />
You can sub out turkey for chicken, beef, veal, pork or leave it out all together for a vegetarian dish.<br />
You can also use this filling to stuff poblanos. <br />
<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com2tag:blogger.com,1999:blog-4057536164610229624.post-51866249028291164972013-08-13T20:41:00.003-05:002013-08-13T20:42:31.479-05:00Hatch Chile VerdeIt's Hatch Chile time in New Mexico and Texas. Restaurants and grocery stores go crazy for these little chile peppers with special menus and roasting events. So, I felt obligated to put something together since I skipped Hatch Mania last year. <br />
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To me, the easiest thing to make with these chiles is chile verde. It's such a simple recipe and there are not that many steps. I like to serve this with either chicken or pork, today I chose chicken because I had some in the fridge. <br />
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<strong>Roasting the chiles</strong><br />
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</strong>First off you have to prepare the chiles by roasting them. Since I no longer have a gas stove top I do most of my chile roasting in the oven under the broiler. If the weather is nice and I have a fire going on the grill I'll do them over wood or charcoal. The oven is an easy and clean way to roast and doesn't really take too long. You will need a Chile peppers, a large sheet pan, foil, medium sized bowl and a couple of seal able plastic bags. Here are the steps to roast the chiles:<br />
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<ul>
<li>Turn on your oven broiler and set it to high</li>
<li>Set your oven rack so that its about 4-6 inches from the broiler</li>
<li>Line a full size sheet pan/jelly roll pan with foil</li>
<li>Rinse and dry the peppers</li>
<li>Take a knife and poke a couple of holes into each pepper</li>
<li>Spread chiles out on the sheet pan, don't over crowd. </li>
<li>Place the sheet pan with chiles under the broiler until the chiles are browned almost all over.</li>
<li>Carefully flip the chiles over to brown on the bottom side.</li>
<li>Remove from the oven and place the chiles in a locking plastic bag.</li>
<li>Seal the bag and let sit for 30 minutes. This steams the skins right off the chiles.</li>
<li>Fill a medium sized bowl halfway with warm water...set aside.</li>
<li>Carefully peel the skins off each chile. Also remove the stems, seeds and any stringy pieces.</li>
<li>To easily remove the seeds, tear off the stem end, split open the chile and dip into the bowl of water. The seeds will rinse off and sink to the bottom of the bowl. There will be a couple remaining that you can just pick off. A couple of seeds left on is not a big deal.</li>
</ul>
That's it!<br />
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At this point you can either use the chiles in a recipe or freeze them for future use. During Hatch season people buy boxes of these to roast and freeze. <br />
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<strong>The Chile Sauce</strong><br />
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8 Hatch Chile Peppers - roasted, peeled and rough chopped (7 mild, 1 hot)<br />
(if you can't get these then use Anaheim peppers and add a jalapeno)<br />
1 lb Tomatillos, husked and roasted (same method as the peppers but you don't have to peel them)<br />
1 large white onion, rough chopped<br />
1 bunch of cilantro<br />
3 cloves garlic<br />
1 tbsp ground cumin<br />
1 tbsp Mexican Oregano<br />
2 tbsp black pepper<br />
1 tbsp Kosher salt<br />
2 cups chicken stock<br />
Either 4-5 corn tortillas (shredded) or 1 tbsp masa harina (or flour) mixed into 1/4 cup of water until smooth.<br />
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Optional: 1-2 Jalapenos, roasted, seeded, chopped<br />
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<ul>
<li>Heat up a Dutch oven or covered casserole dish over medium high heat. Add olive oil. </li>
<li>Add the onions, cumin, oregano, salt & pepper and saute until onions are soft.</li>
<li>Add the chopped chile peppers, mix around and let cook.</li>
<li>In a blender, add the tomatillos, garlic and cilantro. Blend until smooth.</li>
<li>Pour the blended mixture into the pot. Stir to incorporate.</li>
<li>Bring to a boil then add the chicken stock. </li>
<li>Bring to a boil again then reduce the heat and simmer for 15 minutes. </li>
<li>Add in the tortillas/masa-water mixture a little at a time to thicken. You may not need to add all of it.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpGLnTEvUsaA5dndXo3gIQclEetSgXm-SMDbo4O1hD6f5cbjFyzZVDEauDQMGU9PGmlCsfK9SyQsE4JUPsMCm3VIY1_iTIKmK1tysxyN0IuNRN_QVq-FQMOxA0ZIBYEMa2d1qOjI54w/s1600/verde.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpGLnTEvUsaA5dndXo3gIQclEetSgXm-SMDbo4O1hD6f5cbjFyzZVDEauDQMGU9PGmlCsfK9SyQsE4JUPsMCm3VIY1_iTIKmK1tysxyN0IuNRN_QVq-FQMOxA0ZIBYEMa2d1qOjI54w/s400/verde.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Hatch" Chicken Chile Verde</td></tr>
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At this point add in your chicken or pork. I used 3 chicken breast halves that I roasted in the oven <br />
then with tongs broke it into big pieces. As the chicken cooked it just falls apart into the sauce. After you add the chicken or pork cover the dish and place in a 350 degree oven for 1 hour. <br />
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This made enough for 4 people to have a decent size serving over rice. I'm using the leftovers for burrito filling. <br />
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Enjoy!<br />
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Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-20711409428325137722013-03-09T01:27:00.001-06:002013-03-09T01:28:26.314-06:00Killer Shrimp, or something like it.....<br />
I lived in Southern California for about 15 years. I will say during that time I wasn't quite as into food as I am now and my likes were pretty basic. Even with that it wasn't very often that I found a restaurant that really made an impression. I was a big fan of Tito's Tacos in Culver City. They sell basic, crispy tacos by the boat load. People would line up before they opened and there would be a line when they closed the doors. The tacos were basic, good and consistent. Their salsa was great, burritos were excellent and they had this cold, runny avocado sauce that they called guacamole that was extremely popular. People would walk out of there with boxes of tacos. We would make the short trek there for lunch and bring back a couple dozen to snack on for the rest of the afternoon. From what I understand Tito's is still going strong and probably outsells all those trendy taco trucks in LA. If you are in the Los Angeles area and feel like some tacos, I highly recommend them. <a href="http://titostacos.com/" target="_blank">Tito's Tacos Website</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxqFgMHZcwmgHthIBH4TWusocCaeOYY-YaJ4lkEQX7yTHgrYAw24HUf-oL4-mPzvhAwWK-CRvSXSBFVPwDMMoy1jMmdpa-ltRCnc99oaId-mc9MLG7ibNltDdkb-GQC3w0H5bbgSg9w/s1600/shrimp2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxqFgMHZcwmgHthIBH4TWusocCaeOYY-YaJ4lkEQX7yTHgrYAw24HUf-oL4-mPzvhAwWK-CRvSXSBFVPwDMMoy1jMmdpa-ltRCnc99oaId-mc9MLG7ibNltDdkb-GQC3w0H5bbgSg9w/s320/shrimp2.jpg" width="240" /></a></div>
But this entry isn't about tacos its about a shrimp dish that I fell for long ago. I lived in West Los Angeles on the border of Santa Monica and Marina Del Rey. It was a great little area to live in if you were single and had money to burn. Nothing comes cheap out there. I had heard a few people talking about this little restaurant that basically just served shrimp and that it was amazing. It wasn't far from where I lived so I went and tried it one night. It was exactly as they had said....amazing. A dish so seemingly simple but so delicious. Large plump shrimp floating in a big bowl of spicy red broth that was heaven to the taste buds. Along with the shrimp the dish is served with a mound of French bread pieces which you use for dipping so you can savor every drop of broth. They also serve it with rice or angel hair pasta. I liked it best with just the shrimp, broth and bread.<br />
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I never would have guessed that this little hole in the wall back in the corner on the second floor of a strip mall would have created a dish that I would consider my favorite shrimp dish ever. But they did. I was only able to enjoy this pleasure a few times before I moved out of the area and let it slip my mind. By the time I came around and wanted to go back they had closed. I tried a few other places that served similar dishes but none were ever quite as good.<br />
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And so time passed, I moved back to Texas and find myself more into food than ever. I happened to follow a couple of "SoCal" food critics and newspaper folks on Twitter and I caught a mention that my old favorite was back in business. I did a quick google of the name and there they were, "Killer Shrimp". It got me thinking that maybe now that I know a few things that I could possibly recreate the dish that had so long ago. I searched for recipes and found several knock offs that seemed like they might be correct. I took the basics from each one and gave it a try. The results were EXCELLENT! It had been so long that I am not sure exactly how the broth tasted but this one was good. It was very good. I don't know if its even close to what they were making but I will definitely be making this again and I already have ideas for variations using the same broth. Hopefully you will try this and like it as much as I did. <a href="http://killershrimp.com/" target="_blank">Killer Shrimp Website</a><br />
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<b>Ingredients</b><br />
<br />
40 oz Low Sodium Chicken Stock<br />
6-8 oz Clam Broth or Clam Juice<br />
1 tbsp Dried Rosemary<br />
1 tsp Dried Thyme<br />
1/2 tsp Celery Seed<br />
2 Garlic Cloves, crushed and minced<br />
2 tbsp Tomato Paste<br />
1/2 stick of Butter<br />
1 tsp Ground Black Pepper<br />
2 tsp Red Pepper Flakes (more or less depending on the heat you want, 2 tsp was nice and spicy)<br />
2 tsp Kosher Salt<br />
1 - 1 1/2 lbs 21-25 shrimp, deviened (you can peel them or leave the peel on, I say leave the shell on)<br />
1 large loaf of French Bread, torn or sliced into large chunks<br />
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<b>Method</b><br />
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Using a spice grinder or a mortar and pestle, grind up the rosemary, thyme, celery seed, black pepper and red pepper. Put the ground spices/herbs into a 4 qt stock pot along with the rest of the ingredients except for the shrimp. Bring to a boil and simmer for at least 1 hour but if you can let it simmer for 2-3 hours it will be even better. Cover with a lid while simmering but leave it cracked open a just a little.<br />
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When you are ready to serve bring the heat up just a little so that the broth is just about to boil again. Add all the shrimp and cook for about 5-6 minutes or until the shrimp are almost done. Remove from the heat and pour into a large bowl. Serve this family style with the bread on the side for dipping. Give everyone a bowl and use a large spoon or ladle to serve. This is finger food. Pick the shrimp out of the broth with your fingers, peel it and eat it. Use the bread to sop up the sauce left in your bowl. You might get a little sweat on your forehead depending on how much red pepper you used.<br />
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I hope you enjoy this.<br />
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Some variations I am thinking of.....<br />
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a) Thicken the broth just a little with a roux and add some sausage.<br />
b) Before adding the shrimp add a cup of rice. Cook until the rice is done then add the shrimp.<br />
c) Add Scallops and Crawfish along with the shrimp<br />
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<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com2tag:blogger.com,1999:blog-4057536164610229624.post-87686503218479847792012-08-21T00:15:00.000-05:002012-08-21T00:15:11.116-05:00Cooking Classes - Grady's Way<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX1utL1zHOph8TwcKzcKzYVwga5EEXzqwrTpqCdNAIMw0L8sR5TMx92LCXcbzrPQLQwsr7ioksLecUPSA_YfvwG7nw0x_R7M1h0hRQLJyzSLnNOZUL9VEU5BetyYEvnl13EUTeolWDg/s1600/class2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmX1utL1zHOph8TwcKzcKzYVwga5EEXzqwrTpqCdNAIMw0L8sR5TMx92LCXcbzrPQLQwsr7ioksLecUPSA_YfvwG7nw0x_R7M1h0hRQLJyzSLnNOZUL9VEU5BetyYEvnl13EUTeolWDg/s400/class2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Ribeye, Double Cut Pork Chop, <br />
Chicken Fried Steak, Gravy, Mexican Corn</td></tr>
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I received last minute notice for a cooking class that was happening at Grady's Line Camp in Tolar this week. I had not been out there for awhile and I always enjoy these classes so I signed up and headed out. It's quite a haul out there from my side of town. An hour and a half with no traffic but on a week day you can't count on that. Still, once past all the freeway construction around here it's a nice drive in the country.<br />
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Pulling up to the Line Camp is like arriving in the Hill Country. It looks like an old cabin tucked away in the live oaks and pecan trees. The aroma of pecan wood smouldering in the smoker fills the air. You are already starting to relax and leave your city troubles behind. It's cowboy, but not fake cowboy. This place could easily be a bunk house or main house on working ranch. Pictures and awards dot the walls along with a few works by famous western artists. It's comfortable and it works. <br />
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If you know Grady at all you know he pretty much does his own thing. These classes are no different. They are not so much a formal class as they are just a sharing of knowledge and food. There are recipes that he gives out but from the start you learn that the recipes are merely a guide as is the menu. We started with appetizers of bacon wrapped stuffed jalapenos and chips & queso and both were very good. How many classes can you recall that started off like this? There wasn't really any instruction on making these just a casual conversation among the "students" and Grady about cleaning the peppers, various preparation techniques, etc. Even as hot as it was out there those jalapenos were hitting the spot. While feasting on the peppers, queso and chips a herd of white tail deer was inching closer and closer to the porch. It would be really difficult to find that at a restaurant in the city.<br />
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As the appetizers came out Grady started up a demo on making albondigas in red chile sauce. Questions were hurled at him from all sides about how do you do this or why are you doing this. He would explain it in simple terms that everyone could understand and follow. He would mix in a few humorous stories here and there, just like any cowboy would do. Tall tales are truly Texan as you know. As he is mixing the ingredients for the albondigas he is also explaining how the Big Green Egg works and showing how to use it. While I not a fan of the Egg it was interesting to watch. During the Egg instruction the subject of cooking steaks came up so the course was now subverted to a demo of how they prepare the beef tenderloins at the restaurant. I find that its always interesting to know how the restaurant does things so you can recreate at home the things you really like. That fits in with the tenderloin that Grady brought out and cooked for us. It was seasoned with a rub then lightly smoked over pecan wood. Then he coated it with brown sugar and seared it over high heat on the Egg. During this time was more discussion on cooking steaks, smokers, grills...none of which was on the agenda. We sampled the steak and of course it was excellent. Melt in your mouth tender. You could taste the rub, the caramelized sugars, the smoke..perfect. We were also served chicken fried steak sliders while this was going on. These were on the agenda and no instruction given but with how good they were and also the steak grilling demo it wasn't missed by anyone.<br />
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So after the side session on grilling he got back to the albondigas. Mixing the ingredients a little more, adding things here and there rolling and forming them. By this time the whole schedule was out the door and food was coming out for us to eat. As our eyes gazed upon the double cut pork chops and the ribeyes, Mexican style roasted corn and the massive chicken fried steaks, none of us really cared that not a whole lot of cooking had been done in the class. I would say more useful knowledge was shared in the couple of hours we were there than at any formal class you would attend. Oh, and we finally got to try the albondigas...well worth the wait. Firm, moist meatballs packed with flavor and roasted in a rustic red chile sauce. I forget how many I had but surely way more than my share. We ate to our content while Grady sat there with us and spun more tales and continued to answer questions. <br />
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So what am I saying here? If you get a chance to attend a cooking class at the Line Camp, take it. It's worth the price, worth the drive and well worth the time. And if not a cooking class at least go for the food and atmosphere. You won't find many places like this out there.<br />
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Grady's Line Camp Steakhouse<br />
4610 Shaw Road<br />
Tolar, TX 76476<br />
<a href="http://gradyslinecamp.com/">http://gradyslinecamp.com/</a>Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-5979493405852801882012-08-10T11:55:00.000-05:002012-08-10T11:57:45.624-05:00Green Chile Creamed Corn<div class="separator" style="clear: both; text-align: left;">
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Creamed corn has always been one of my favorite side dishes. Actually, I could eat it as the whole meal. There is something comforting about it. Maybe it comes from a memory of shucking corn with my grandparents when I was young. They had this little wooden box with metal spikes on the end and we would take a freshly husked ear of corn and scrape it across those spikes. This would rip the kernels from the cob and shred them into pieces.All of the shredded corn and the juices went into a bowl and were either eaten for dinner or jarred for later use. I can still see the corn cooking in a pot with flecks of black pepper through-out and I can still remember the rustic taste and texture of the corn.<br />
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When I decided to make my own version of creamed corn I knew I wanted it to a more old fashioned style dish. I didn't want a runny, tasteless, canned creamed corn type thing. I wanted it to be comforting. Something that would make you think "Wow". I looked through old cookbooks, scoured the Internet for old family recipes and put together what I say is the best creamed corn I've ever had. </div>
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<strong>Ingredients:</strong><br />
<br />
8 large ears corn in the husks<br />
2 Poblano Or Anaheim/Hatch Chiles<br />
1 medium white onion, finely diced<br />
2 cups heavy cream or half/half<br />
1/2-3/4 tsp fresh grated nutmeg <br />
1 tsp fresh course ground pepper (more if you like)<br />
1 tsp salt (salt to taste)<br />
1 cup grated/chopped Oaxacan cheese<br />
1/4 cup butter <br />
1/4 cup flour<br />
1 tablespoon olive oil<br />
<br />
<strong>Method:</strong><br />
<br />
<em>Chiles</em><br />
<em></em><br />
Set your oven to broil. Cover a sheet pan with foil and spread the chiles out on the sheet pan. Roast the chiles under the broiler until the outside starts to turn black.<br />
Turn the chile's over and repeat. Once all the chiles are dark brown/black on the outside remove from the oven and place in a large seal able plastic bag (or a brown paper sack).<br />
Seal the bag and let sit for 30 minutes. This will steam the chiles and make it easier to remove the skins. You can also fire roast the chiles on your gas stove or grill. Put them directly over the flame and follow the same method as the oven roasting.<br />
<br />
Remove the stems, seeds and blackened skin from the chiles. Dice up the chiles and set aside.<br />
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<em>Corn</em><br />
<br />
Set oven to 350 degrees.<br />
<br />
Peel back husks on the corn but do not detach. Remove all silks, rinse corn and husks with cool water. Fold husks back down and place corn on a foil covered sheet pan and place in the oven. Cook for 15-20 minutes or until the husks are starting to brown and the corn has softened just a bit. If using a grill, place the prepared corn on the grill over hot coals. Cook for about 20 minutes or until the corn is tender to the touch and starting to char the kernels. Set aside to cool.<br />
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Once corn is cool enough to handle, remove the husks (shuck the corn) and cut the kernels from the cob. <br />
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In a large sauce pan heat butter & olive oil over medium heat. Add onions and cook until soft. Add in the flour to make a roux. Cook for a few minutes until the flour smell is gone. <br />
Stir in the corn, chiles and cream. You may not need all the cream, use your own judgement. Bring to a boil. Stir in the grated Oaxacan cheese and add the salt, pepper and nutmeg (Freshly grated nutmeg is key to this dish). <br />
<br />
Place in an oven safe dish, dot with a little butter on top and place under the broiler until butter melts and starts to bubble. Serve hot.<br />
<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-15296825542264731772012-05-25T00:55:00.000-05:002014-01-22T23:33:26.795-06:00Queso Flameado<div class="separator" style="clear: both; text-align: left;">
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I remember once while living in California several years ago I was at a Mexican restaurant and asked if they had queso. The waitress was puzzled. Finally she answered "yes, we have cheese". I never asked again. Queso wasn't popular there at the time. The only place you could find it was Chevy's or On The Border when they rolled into town. After 15 years in So Cal it was nice to have even some chain restaurant Tex-Mex. <br />
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This queso is inspired by two that I had recently. One in Austin at Guerro's and one in Southlake at Baja Grill. Both very similar and pretty much exactly what I like. Creamy white cheese, a little greasy but not overly and a little bit of heat. We are not talking your Sunday afternoon football party queso here. There is no Velveeta and no Rotel. While there is a time and place for that version its not really high on my list of things to eat. I like to use Oaxacan (pronounced Wah-Haw-Ken) cheese. I guess you could call it a Mexican mozzarella. It it melts really well and gets nice and stringy. Perfect for a queso. </div>
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Enough with the jibber jabber, time to make some queso!<br />
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<br />
<strong>Ingredients</strong><br />
<br />
1 lb (or 1 package) of Oaxacan Cheese, broken into small pieces<br />
1-2 strips of thick slice bacon, cut into small cubes<br />
1/2 of a large white onion, diced<br />
1 medium Jalapeno, diced, remove the seeds and white flesh if you don't like the heat.<br />
1 clove of garlic, diced,<br />
1 tablespoon chile powder<br />
2 teaspoons paprika<br />
1-2 teaspoons cayenne pepper, depending on your heat tolerance<br />
6-8 flour tortillas<br />
1 8 inch cast iron skillet<br />
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<strong>Method</strong><br />
<br />
Preheat your oven to 400 degrees.<br />
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Heat the iron skillet over medium flame and toss in the chopped bacon. Cook until its about half cooked. You want to cook it slowly to render some of the fat out but not make the bacon crisp, <br />
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Add the onion and jalapeno to the pan and saute until soft then add the garlic and cook until fragrant. Sprinkle on the chile powder, paprika and cayenne. stir and saute for another minute to wake up the seasonings.<br />
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Scrape everything from the skillet into a bowl and set aside. Place the cheese pieces in the skillet and put the skillet in the oven. Once the cheese is about half melted, remove from the oven and pour your bacon/onion/garlic mix into the center of the cheese. Return to the oven and cook until fully melted, bubbling and starting to brown.<br />
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Remove from the oven and serve family style with the flour tortillas. Be careful. This stuff is like white napalm! Hot! <br />
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Enjoy!Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com4tag:blogger.com,1999:blog-4057536164610229624.post-87451445126363391892012-03-12T12:04:00.001-05:002012-03-12T12:04:11.389-05:00Oven Cooked Baby Backs with Ancho BBQ Glaze<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYIalAJ5dQt2GY4e6x3CHtoIU3CbJo5m0MufS2zMIkXiMgmLJ52x3XYlhna_xnv8E3DDnBOW7vgxMMzKzkevwIz9DROOSTgCo8M42SMYsySkswwrs3-eqJ2E8Mh3s7fbeAg_HwiaSMg/s1600/ribs.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYIalAJ5dQt2GY4e6x3CHtoIU3CbJo5m0MufS2zMIkXiMgmLJ52x3XYlhna_xnv8E3DDnBOW7vgxMMzKzkevwIz9DROOSTgCo8M42SMYsySkswwrs3-eqJ2E8Mh3s7fbeAg_HwiaSMg/s320/ribs.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the best picture, I failed to take any others.</td></tr>
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By wife brought home some really nice baby backs from Costco the other day. I really wanted to smoke them outside but the weather just would not cooperate. I'll sit up all night with a brisket in the smoker when the weather is decent but I refuse to stand outside when its 45 degrees and raining just for a couple slabs of ribs. I waited as long as I could to see if the weather cleared up and by noon Sunday morning is was still wet and chilly out so I decided to use the oven. This might be the easiest way to cook ribs if you don't have a smoker or a grill. The homemade BBQ sauce will make it seem like you cooked these outside over a fire. Its a little smokey, a little spicy and very bold. <br />
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Baby Backs 101: If you pick up the rack on one end, and it breaks and completely falls apart, its overdone. You want to be able to pull the bone out but it needs to have just a little resistance. The meat should still hold together and be tender when you bite into it. Tough ribs are undercooked or cooked too fast. Mushy ribs are simply overcooked. I like mine where you can pick up 2 or 3 bone section, pull the first bone out and still have the meat intact to bite into. <br />
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When you buy your ribs take them out of the package and flip them over. If you see a sliver skin, or very thin translucent membrane on the back then you need to pull it off. Its difficult at best. You might need a small knife to get under it. Keep your hands dry so you can get a good grip or you'll never get it off. That membrane is inedible. Some people like to leave it on to keep the ribs together. Some say it keeps the moisture in. I say no, take it off. It doesn't help anything. If you don't have a pan (or an oven) than can hold the full rack of ribs then cut the slabs in half. They are also easier to handle this way. Trim away any hard white fat or any large pieces of fat that might be on the ribs. <br />
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Preheat your oven to 350. In a medium sized bowl, mix together 1 cup dark brown sugar, 2 tablespoons coarse ground black pepper and 1 tablespoon kosher salt. Rub this mixture into both sides of the ribs and let the ribs sit at room temperature for about 30 minutes. They will cook more evenly if they are not right out of the fridge. <br />
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Place the ribs in a baking dish, cover tightly with foil and bake them for 1 hour. Remove from oven, drain any juices from the pan, put the foil back on and bake for another hour. Remove from the oven, remove the foil and drain any juice in the pan. The ribs might look a little gray at this point. Don't worry. Coat both sides with the Ancho BBQ Sauce making sure to get the ends and edges. Place back into the oven and cook for another hour. Check the ribs after 30 minutes. If the meat is pulling away from the end of the bones and you can wiggle the bone inside the meat, then they are done. if they still seem too firm then continue cooking and check them every 15 minutes. You should have ribs that have a nice outside crust, that are not overly sauced and that you would swear were cooked on a grill. Serve the extra BBQ sauce on the side. <br />
<br /><strong>Ancho BBQ Sauce</strong><br />
<br />
6-8 Dried Ancho Chiles<br />1 1/2 Cups Ketchup<br />1/4 cup Worcestershire sauce<br />1/4 White Wine Vinegar<br />1 tablespoon garlic powder<br />1 tablespoon chile powder<br />1 teaspoon dry mustard powder<br />1 teaspoon cayenne pepper<br />2 teaspoons kosher salt<br />2 teaspoons black pepper<br />1 teaspoon olive oil<br />
Optional Items:<br /> 1 tablespoon Agave Nectar ( for sweet sauce)<br /> 2 tablespoons Sirahcha sauce (for heat)<br />
<br />Remove stems and seeds from Ancho pods. Tear each into several pieces and place in a medium sauce pan. Cover with water, bring to a boil and turn off the heat. Place a plate on top of the chiles to keep them submerged. Let them steep for 30 minutes to 1 hour to rehydrate them.<br />
Transfer chiles and 1 cup of the cooking water to a blender. Blend until you have a smooth puree. You may need to add a little more of the cooking water if your puree is too thick to pour. Discard the rest of the cooking water.<br />
Pour the contents of the blender into the sauce pan and whisk in the remaining ingredients. Slowly bring to a boil, reduce the heat and let simmer for 30 minutes. Sauce is done. I would suggest making the BBQ sauce a few hours or a full day ahead. Its much better once it sits for awhile and the flavors have time toe blend. Heat it up before you serve it.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-5314314186224022672011-12-28T15:54:00.001-06:002011-12-29T23:07:18.036-06:00Some things about me...BeveragesI would rather drink water than cheap tequila or rum and I do not drink beer, wine or coffee.<br />
I was a diet coke junkie for the past 10+ years and stopped drinking them entirely September 23, 2011. I was drinking close to 1 gallon a day on some days. Now I drink unsweetened ice tea, juice and water. <br />
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I no longer knowingly drink (or eat) anything that uses an artificial sweetener. <br />
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I am Herradura Tequila fan first and foremost with Partida & Fortaleza being a close second.<br />
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I don't like margaritas that use an artificial mix instead of lime juice.<br />
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My house margaritas are made using quality tequila, fresh squeezed lime juice, agave nectar and water.<br />
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I like a reposado tequila for margaritas. <br />
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I only drink frozen margaritas with a shot of quality tequila added and I prefer a bartender made frozen to a machine made frozen just because I can call the tequila. But then again, I rarely order a frozen one.<br />
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I rarely do shots anymore.<br />
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I own a $350 bottle of tequila, though I did not pay that much for it. <br />
<br />
I prefer Cuban rum when I can get it. Not "Cuban Style" or "Cuban Recipe"...CUBAN rum. From Cuba. Havana Club to be precise. I buy it when and where I can. I usually find it in the Caribbean but have found single barrel limited runs in Copenhagen of all places. <br />
<br />
My default, go to rum is Mount Gay Eclipse or Mount Gay Extra Old which are from Barbados and Mount Gay is of the oldest rum makers in the world.<br />
<br />
I will drink Baccardi but no spiced rums, Meyers or other "kettle" rums. <br />
<br />
I'm not a big vodka fan nor do I care for gin of any kind.<br />
<br />
I like Jack Daniels, Crown and various whiskeys but not scotch. <br />
<br />
I rarely venture into the world of cognac or brandy, other than a little Presidente Mexican Brandy floated on top of my margarita on occasion.<br />
<br />
I prefer to sit a the bar and eat dinner instead of a table or booth.<br />
<br />
I pay attention when a bartender makes my drink. I like to know just how much they are/are not putting in there.<br />
<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com4tag:blogger.com,1999:blog-4057536164610229624.post-60124904492755497702011-12-19T16:04:00.001-06:002011-12-24T09:41:40.516-06:00Cooking for Christmas<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjninNi8dq0nb9yRGqhbHbu4dVkcwT-TJVu8Qy64ei0hGT3d0R5v-7tcrCuDPDJ8TYlYYgHTB9046LCbawunVg67tGAXN5J6JhjDyi0CQWUX3P-CIMqwW9cwDxrWguf_aADOWtpli8hRQ/s1600/February+17%252C+2002.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjninNi8dq0nb9yRGqhbHbu4dVkcwT-TJVu8Qy64ei0hGT3d0R5v-7tcrCuDPDJ8TYlYYgHTB9046LCbawunVg67tGAXN5J6JhjDyi0CQWUX3P-CIMqwW9cwDxrWguf_aADOWtpli8hRQ/s320/February+17%252C+2002.jpg" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mother and aunt with Santa circa 1954-55?<br />
Somewhere in Fort Worth.</td></tr>
</tbody></table>
<br />
I am working on posting my recipes for all of my Christmas menu items. <br />
<br />
But, in the meantime here is the tentative menu:<br />
<br />
<br />
<strong>Christmas Eve</strong><br />
<br />
Rosemary Rubbed - Citrus Stuffed Roasted Turkey<br />
Whipped Garlic Potatoes<br />
Traditional Dressing<br />
Peas<br />
Cranberry Sauce<br />
Turkey Gravy<br />
<br />
<br />
<strong>Christmas Morning</strong><br />
<br />
Baked Ham<br />
Biscuits & Gravy<br />
<br /><br />
<strong>Christmas Day</strong><br />
<br />
Brown Sugar Rubbed Beef Tenderloin Cooked over Mesquite<br />
Cheese Enchiladas with Ancho Chile Sauce<br />
Green Chile Creamed Corn<br />
Agave Candied Carrots w/Pecans<br />
Spinach Salad w/Agave Mustard Dressing<br />
Chips & Salsa<br />
Chipotle Sour Cream Dip<br />
<br />
<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com3tag:blogger.com,1999:blog-4057536164610229624.post-88859693495293850482011-11-18T00:29:00.001-06:002011-11-18T00:52:56.627-06:00ThanksgivingWe decided to do a big Thanksgiving at our house this year. I wasn't sure how many would show up since everyone is so scattered these days. Most of the family that lives in the area are coming along with some that live down Houston way. I am expecting about 25 people, give or take a few that just can't make it at the last minute. More food for us! <br />
<br />
So how do you, and what do you feed 25 people on Thanksgiving? Where are we all going to sit? I've had 60 people in my house before so I know what the crowd will look like. We have our formal dining table that has 2 additional sections you can add in and make it about 120 inches long and 9 chairs to boot. We also have various other tables that should work out so that everyone has a seat, including the ever popular kids table. Yes, there are 6 kids coming. <br />
<br />
I always wanted to have a Thanksgiving where everything is from scratch. This looks like its going to be the year. Nothing that I am making comes from a box or a bag. Only one item comes from a can and that's the Pumpkin puree' for the pie. If I had more than one oven I would roast my own but I'm stuck with what I have. I take it back, one thing does come pre-packaged...the rolls. As long as I can remember we have served Mrs. Baird's Brown-N-Serve rolls on Thanksgiving. I even have home movies of my first Thanksgiving and there they are on the table. I guess we can keep one tradition alive. <br />
<br />
Nothing on the menu is over the top difficult. I have 4 full size chafing dishes which should be more than adequate for the main food items. We are doing this buffet style. There is no way I can plate and serve 25 people on my own. <br />
<br />
So, about the menu. I tried to pick standard Thanksgiving items but do them the way I would like them. I've gone back and forth with it and I think I have settled on the following:<br />
<br />
Pecan Smoked Turkey & Sausage<br />
Buttermilk Cornbread Dressing<br />
Garlic Mashed Potatoes<br />
Vinegared Green Beans w/Bacon & Shallot<br />
Old School Scratch Creamed Corn<br />
Sweet Potato Tamales w/Pecan Maple Butter<br />
Turkey Gravy<br />
Rolls<br />
<br />
Peanut Butter Fingers w/Mexican Chocolate Drizzle<br />
Black Bottom Pumpkin & Bourbon Pecan Pie.<br />
<br />
I have a 26 lb Turkey in the freezer that will start thawing out on Friday. That is one beast of a bird. I have that whole bird plus two good sized turkey breasts that will go into the smoker that morning, early. I'll make the tamales the night before, along with the dressing. Both of those will keep and will actually be better the next day. Potatoes and corn are better done a few hours ahead and the green beans will be the last item since they are fresh beans. Everything into chafing dishes to keep steaming hot.<br />
<br />
So if you have read this, give me some feedback on the menu choices and let me know what you are cooking up for the holidays. And if you'd like a recipe for any of the items I am making just ask. Some don't have an actual recipe (I make it how I want it) but I can put one together for you.<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com3tag:blogger.com,1999:blog-4057536164610229624.post-32956154379648127712011-10-11T13:20:00.000-05:002011-10-11T13:20:23.418-05:00Pumpkin Sopapillas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2emr8htV0yOkenYNI7a6NeYqvC8biR8P2EPO8dctYuvgN4K5Wwf28cGpbhQRFAfp_gm-0x7foxTu_NxESpDVqYTW1vaHCTUYkq-DeK_79DGSll4dPhWqI9CtC6mA4OAW7fnI_7WN-mQ/s1600/PumpkinSopapilla.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2emr8htV0yOkenYNI7a6NeYqvC8biR8P2EPO8dctYuvgN4K5Wwf28cGpbhQRFAfp_gm-0x7foxTu_NxESpDVqYTW1vaHCTUYkq-DeK_79DGSll4dPhWqI9CtC6mA4OAW7fnI_7WN-mQ/s400/PumpkinSopapilla.JPG" width="400" /></a></div>
<br />
Like most people my age around North Texas, I was introduced to sopapillas by local Tex-Mex/Mexican restaurants. Pancho's to be specific. A lot of people look down on Pancho's because its a buffet style place and its cheap. Flautas, Tacos, Enchiladas, Chile Rellenos...all you can eat. When my friends and I would go back in our high school days it was about $4 or $5 plus your drink. Most of us played football and/or basketball so we were always hungry so Pancho's was the ideal spot to fill up. The food was, and at some locations still is, very good. They serve so much that everything is usually fresh and piping hot. But the buffet line food wasn't what we were really there for. We could eat until we would burst but we always had room for the sopapillas. These little puffed squares of pastry were light, airy and slightly sweet. Everyone had their own style of eating them but the one common thing for us was honey, and lots of it. Tear off a corner and fill it, poke the top of the squeeze bottle into one of the bubbled up pastry layers, or drizzle it over the top....always a treat.<br />
<br />
Sopapillas are basically fried dough. Not much to them really but sometimes its the simplest things that are the best. They come from Mexico & South America. As with most foods each culture and region has its own version. The ones we had at Pancho's were of the New Mexico/Texas/Mexico variety. As you move farther south the recipe and ingredients change as well as the usage. Some are savory and used like a bread or tortilla and topped or stuffed with meats and vegetables. Others are sweet and eaten as a treat or on special occasions. The recipes I chose to work with were for a Chilean style sopapilla which is eaten in the late morning or early afternoon as kind of a "pick me up". Its loaded with fiber and carbs to help get you through the day. It is basically a fried savory pumpkin quick bread. The most basic of ingredients are used and you can eat this as is or add some sugar or spices to really transform it into something completely different. If you try this recipe I urge you to try a couple without the "Pumpkin Pie Dust". The flavor is great and they will fill you up. <br />
<br />
Be sure to get your oil temperature up to 375(F) before frying. <br />
<br />
<strong>Ingredients</strong><br />
<br />
<em>Dough</em><br />
3 cups all purpose flour<br />
1 tsp baking powder<br />
1 tsp salt<br />
8 oz canned or fresh pureed pumpkin(butternut squash or sweet potatoes can be substituted)<br />
1/2 cup lard, shortening or margarine - melted (I use shortening)<br />
Vegetable oil for frying<br />
<br />
<em>Pumpkin Pie Dust</em><br />
2 tbsp granulated sugar<br />
1 tbsp ground cinnamon<br />
1/4 tsp ground clove<br />
1/4 tsp ground ginger<br />
<br /><br />
<strong>Method</strong><br />
<br />
In a mixing bowl combine 2 cups of flour with the baking soda and salt. Mix to incorporate. Add in the pumpkin and mix by hand, adding the melted shortening until it forms a dough. Work it to distribute the moisture but don't over work it.<br />
<br />
On a floured surface roll out the dough to about 1/8 inch thickness. Using a 3 inch round cookie/pastry cutter cut out as many circles as you can. Keep the trimmings.<br />
<br />
Fry the cut outs 4 at a time letting each side turn golden brown before flipping. These don't take very long to cook. Flip, brown the second side then remove from the oil and drain on a rack or a paper towel. <br />
<br />
In a small bowl mix together the Pumpkin Pie Dust ingredients. Roll each sopapilla in the dust and set aside.<br />
<br />
Ready to serve.<br />
<br />
Makes about 12-16 Sopapillas.<br />
<br />Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-63168210791710648492011-09-26T11:07:00.002-05:002011-09-26T11:07:42.898-05:00BBQ Chicken - My Way<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9l-ocvBCib2vSKYESSnAIO7MpvxSzyA1-vGdkMexvYkIOHDu90rs9OQKAo5LUbqWKO1D-lnfw-LgbynFuOtk07oKZUaotVYpDrS8J2WJxB0BQXk424voMwOtYR5JmRnVNAlg02yVptQ/s1600/photo+%252840%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9l-ocvBCib2vSKYESSnAIO7MpvxSzyA1-vGdkMexvYkIOHDu90rs9OQKAo5LUbqWKO1D-lnfw-LgbynFuOtk07oKZUaotVYpDrS8J2WJxB0BQXk424voMwOtYR5JmRnVNAlg02yVptQ/s320/photo+%252840%2529.JPG" width="240" /></a></div>
Pretty much every time I see or hear someone is doing BBQ chicken its usually a bunch of misc chicken parts drowned in bottled BBQ sauce and grilled. Just not my kind of dish really. The idea for this recipe came from some recent inspirations from Rick Bayless, Bobby Flay and Grady Spears. Not bad company I say. <br />
<br />
I like chicken breasts. On the bone, skin-on chicken breasts. Its like a blank canvas. You can impart any flavors that you want with it. There is also more meat to work with (most of the time). I brined the chicken for 4 hours and it made a huge difference. I was concerned about them drying out in the smoker but no, these were very moist. Leaving the skin on also helps hold in some moisture.<br />
<br />
I had not used pecan wood much in the smoker. Actually, I can't remember the last time I used it. I love the aroma that fills the neighborhood. It's like a manly aroma therapy. Sitting there smelling that smoke will get you very relaxed. Maybe that's just me. I wasn't too worried about the temperature of the smoking chamber. I know it never gets over 350 when i use wood. I was more concerned with the smoke. It seemed like it took forever to get the smoke level where i wanted it. You can't get good flavor from billowing white smoke. You have to let the wood burn down a little to where you barely see the smoke. They call it "Blue Smoke". Sometimes you just have to be patient.<br />
<br />
I made a quick dry rub for the chicken, took them out of the brine, dried them, worked in the rub really well and let them sit out while the fire was burning down. After they went into the smoker I re hydrated some ancho chiles and made my BBQ sauce so it could sit and let the flavors intermingle. The chicken smoked for an hour before i checked on it. It looked pretty good so I went ahead and basted it with the BBQ sauce. I wanted the sauce to cook into the skin, absorb a little smoke and burn(caramelize) just a little. After 30 minutes I pulled the chicken from the smoker and put it into a 350 degree oven to set the glaze. and firm up the skin. Worked perfectly. The internal temperature was up to 185 but it it was oozing clear juices when I pulled the probe out so I knew it was gonna be moist.<br />
<br />
You have to let this cool a little before you dig in to it. All that moisture will continue to steam on the inside. You'll want to use your fingers to pull the chicken apart so let it sit and cool to save your fingertips.<br />
<br />
On to the recipe....<br />
<br />
<strong>Ingredients</strong><br />
<br />
6 Large Bone-In, Skin-On Chicken Breasts<br />
<br />
<em>Brine</em><br />
<br />
1 Gallon of water<br />
1 cup of ice<br />
1 cup of kosher salt<br />
1/2 cup sugar<br />
1 tablespoon black peppercorns<br />
<br />
<br />
<em>Dry Rub</em><br />
<br />
1/4 cup dark brown sugar<br />
1 tablespoon garlic powder<br />
1 tablespoon chile powder<br />
1 tablespoon onion powder<br />
1 teaspoon kosher salt<br />
<br />
<br />
<em>BBQ Sauce</em><br />
<br />
5-6 dried ancho chile's (stem & seeds removed)<br />
1 cup ketchup<br />
1/4 cup rice wine vinegar<br />
1 tablespoon garlic powder<br />
1 tablespoon paprika<br />
1 tablespoon chile powder<br />
2 tablespoons Worcestershire sauce<br />
2 tablespoons Agave nectar<br />
2 teaspoons dry mustard powder<br />
2 tablespoons Sriracha sauce (optional)<br />
<br />
<br />
<br />
<strong>Method</strong><br />
<br />
First you need to brine the chicken. Add sugar, kosher salt, peppercorns and water to a large stock pot. Heat the water just enough to dissolve the sugar and salt. turn off the heat and add the ice to cool it down. Stir around until the ice melts and the water is cool. Add the chicken to the water being sure that all the chicken is completely submerged. Put a plate or pan lid on top of the chicken to help keep it submerged. Put the pot into the refrigerator and let it sit for 4 hours or more.<br />
<br />
Get a good pecan wood fire going in your smoker and let it burn down until most of the white smoke subsides. Remove the chicken from the brine, dry it off and set aside. In mixing bowl combine the dry rub ingredients and mix with your hands to get rid of any lumps. Coat the chicken liberally with the rub and set aside on a foil lined baking sheet.<br />
<br />
Once the smoker is ready, place the chicken in the smoker, close it up and don't touch it for an hour. <br />
While the chicken is smoking, make your BBQ sauce. <br />
<br />
Put the ancho chiles in a medium sauce pan and cover with 2 cups of water. Bring to a boil, reduce heat and simmer for 30 minutes. Transfer the re hydrated chiles (not the water) to a blender with 1/2 cup of the cooking water. Blend until smooth. You might need to scrape the lid and sides a few times and you might need to add in up to another 1/2 cup of the cooking water. This needs to be very smooth and no chunks of chile pod left behind. Pour the cooking water out of the pot and add in the ancho puree and remaining BBQ sauce ingredients. Bring to a boil, reduce heat and let simmer for 15 minutes. Let sit.<br />
<br />
After the chicken smokes for an hour, generously baste the tops of the breasts with the BBQ sauce and close the smoker. Cook for another 1/2 hour. Preheat your oven to 350(F). After the 1/2 hour is up place the chicken on a foil lined baking sheet and place into the oven. Insert a temperature probe into the largest breast. Pull the chicken once the internal temperature is 170(F) degrees. Let cool for 15 minutes before you try to cut or dig into it. <br />
<br />
Serve with some of the BBQ sauce on the side and a big pile of napkins.<br />
<br />
<br />
<br />
<br />
<br />
Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-27205453385792866372011-08-15T13:57:00.000-05:002011-08-15T13:57:21.977-05:00Garlic Spinach with Goat Cheese<strong>Ingredients</strong><br />
<br />
1 lb fresh spinach, rinsed<br />
1 whole red onion, diced<br />
5 cloves of garlic, peeled, smashed, chopped<br />
4 oz goat cheese, crumbled <br />
2 tablespoons olive oil<br />
salt<br />
pepper<br />
<br />
<br />
<strong>Method</strong><br />
<br />
Heat the oil in a large skillet over medium heat. <br />
<br />
Add the onions and saute until they start to soften.<br />
<br />
Add in the garlic and cook until the onions are completely soft. If the <br />
garlic starts to brown then reduce the heat.<br />
<br />
Add the spinach. Only do a couple of handfuls at a time or as much as <br />
you can fit in the skillet. Use tongs to mix and fold the spinach so that <br />
all leaves get coated and the onion/garlic gets mixed in. Continue until all <br />
the spinach is incorporated. Cook until most of the leaves are dark green<br />
and a bit wilted. <br />
<br />
Stir in the goat cheese. Cook until the cheese is melted in. <br />
<br />
Serve immediately.<br />
<br />
Should make 4-6 servings, depending on your portion size.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-91358505207011552102011-08-14T21:25:00.003-05:002011-08-17T11:50:43.359-05:00Chile Verde Con Cerdo (Pork In Green Mole)<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzQ-9-oWIJ2ZDezwXhJqf5y6zmdJq-c3-IjV6MTtvHtzNfXZesV2bHzg2uTon8b3I5twsCExark04hNx_KNBT9CXYkhqFc_nTfrXzSihEgqVLEpjGUCK_mfqoABGHpZIowjug14AqUQ/s1600/Pork1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzQ-9-oWIJ2ZDezwXhJqf5y6zmdJq-c3-IjV6MTtvHtzNfXZesV2bHzg2uTon8b3I5twsCExark04hNx_KNBT9CXYkhqFc_nTfrXzSihEgqVLEpjGUCK_mfqoABGHpZIowjug14AqUQ/s1600/Pork1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzQ-9-oWIJ2ZDezwXhJqf5y6zmdJq-c3-IjV6MTtvHtzNfXZesV2bHzg2uTon8b3I5twsCExark04hNx_KNBT9CXYkhqFc_nTfrXzSihEgqVLEpjGUCK_mfqoABGHpZIowjug14AqUQ/s320/Pork1.JPG" width="238" /></a>I had made the mole for this the night before and popped this into the oven at a low temp to simmer away while we ran some errands. As we pulled up in the driveway we were almost knocked over by the aroma that was being vented out of the kitchen. I think the whole neighborhood could smell it. I just had to rush inside to see if indeed it was my kitchen making that wonderful smell. It was. I pulled the cover off the dutch oven to have a peek. The mole had darkened and thickened just like I had expected and the pork was still firm but fell apart with the least little pressure. We could not wait to get the rest of the meal ready so we could try this.<br />
<div style="text-align: left;"><br />
</div>I served this over basic white rice and some spinach sauteed with red onion and garlic then creamed with goat cheese. It could have stood alone. It was crazy good. I'll add the recipe for the spinach on its own post.<br />
<br />
<br />
<br />
<br />
<strong>Ingredients</strong><br />
<br />
2 lbs Pork Loin, Cubed (1-2 inch pieces)<br />
1 cup Flour<br />
2 tsp Ground Cumin<br />
1 tsp Garlic Powder<br />
1 tsp Black Pepper<br />
1/2 cup Olive Oil<br />
<a href="http://texasfoodmyway.blogspot.com/2011/08/green-chile-mole.html">Green Chile Mole</a> (click for recipe)<br />
<br />
<strong>Method</strong><br />
<br />
Preheat your oven to 275 degrees.<br />
<br />
Mix together flour, cumin, garlic powder and black pepper in a bowl.<br />
<br />
Heat your dutch oven on the cook top over medium high heat. Add the oil.<br />
<br />
Dredge each piece of pork in the seasoned flour. Be sure to coat it on all sides. Add to the hot oil.<br />
<br />
Cook the pork until its a dark brown then turn it. You want to brown it on all sides.<br />
<br />
Once the pork is all browned, pour in just enough of the mole to cover the pork. Stir with a flat bottomed wooden spoon to incorporate and be sure to scrape any flour from the bottom of the <br />
pan. Bring to a boil then cover and place in the oven.<br />
<br />
Cook at 275 degrees for approx 4 hours. The pork should fall apart with just a gentle nudge.<br />
<br />
Remove from the oven and serve immediately over white rice with a couple of tortillas on the side.<br />
<br />
This is also good just on a tortilla by itself and would make an excellent burrito filling.<br />
<br />
Enjoy!Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-42155995280510029492011-08-14T20:02:00.000-05:002011-08-14T20:02:00.802-05:00Green Chile Mole<br />
Since it was the beginning of "Hatch Mania" in North Texas I decided to do my part and come up with a meal that used a bunch of Hatch Chiles. If you don't already know, Hatch chiles and Anaheim chiles are basically the same animal just from different regions. There are subtle differences in flavor, heat, etc. I call the Hatch version an Anaheim with better marketing. <br />
<br />
While not a mole in the traditional sense, I can't really call this just a sauce or a salsa. It's thick, hearty, smokey, spicy and earthy....just like a mole. So I am calling it a mole.<br />
<br />
<strong>Ingredients</strong><br />
<br />
2 lbs Hatch Green Chiles (mild variety), roasted, skinned, stemmed and seeded<br />
1 lb Tomatillos, shucked, rinsed<br />
1 Whole White Onion, roughly chopped<br />
4 Large cloves of garlic, peeled, smashed<br />
4 Jalapenos - 2 stemmed and seeded, 2 whole with stems removed<br />
1 bunch of Cilanto, long stems removed<br />
2 tablespoons Olive Oil<br />
1 tablespoons Chile Powder (ancho preferred)<br />
2 teaspoons Mexican oregano<br />
4 Corn Toritillas<br />
4 cups Chicken Stock or Water<br />
2 tsp Kosher Salt<br />
2 tsp Black Pepper <br />
<br />
<strong>Method</strong><br />
<br />
Roast the tomatillos, onion and jalapenos under a broiler until they are soft and starting to char.<br />
<br />
Put cilantro, chiles, tomatillos, onion, garlic, jalapenos and oil to the food processes. Pulse to <br />
break it up. <br />
<br />
Add in then chicken stock/water about a cup at a time. Blend until starts to smooth out. It will <br />
still be pretty chunky at this point though. Add in all the seasoning and pulse a few times to <br />
blend. <br />
<br />
Tear the tortillas into small pieces. While the food processor is running add them slowly <br />
through the feeder tube so that they are incorporated into the sauce.<br />
<br />
Process for 1 minute.<br />
<br />
Transfer to a large sauce pan or small stock pot. Bring to a boil, stirring often. <br />
<br />
Reduce heat and simmer uncovered for 2 hours.<br />
<br />
Let the sauce cool. (Overnight is best) It should still be fairly chunky.<br />
<br />
Pour half of the cooled sauce back in to the food processor. Blend for 1 minute or until the<br />
sauce is smooth.<br />
<br />
Pour out into a bowl or storage dish. Repeat with the other half of the sauce. <br />
<br />
Store in the refrigerator until ready to use or up to a week. <br />
<br />
Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-47038654597667749812011-07-30T23:14:00.007-05:002011-12-07T10:43:49.884-06:00Blackened Halibut with Tomatillo Relish and Cilantro-Lime Rice<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9SbyHI6CTMY7JL4GDiDkrMkLq0NCz_IqizRJIkco0mVP-9GmMsd27EZcfeWYxnTmLz95t1ifPnttc6gsmD5BnGAYnwGx-DFzwn8URDpQS1I2yaaSHJA6rP21j1hoIfSJVFEVEXan4A/s1600/halibut.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9SbyHI6CTMY7JL4GDiDkrMkLq0NCz_IqizRJIkco0mVP-9GmMsd27EZcfeWYxnTmLz95t1ifPnttc6gsmD5BnGAYnwGx-DFzwn8URDpQS1I2yaaSHJA6rP21j1hoIfSJVFEVEXan4A/s400/halibut.JPG" width="300px" /></a>We were wanting to go with a little lighter fare for dinner tonight so we picked up some fish on our way home. Market Street has a decent fish counter and they had a whole halibut filet that was about an inch and a half thick and 2 feet long. We had them cut us off a nice size piece and went about trying to figure out what to make with it. I was thinking some kind of salsa/relish and some rice so I grabbed some tomatillos, bell pepper, onion and tomato and threw a few limes into the basket. All set. What turned out was a great dinner. I don't cook fish that often but my skills with it are getting better. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I made up my own blackening seasoning with what I had on hand. I made the relish on the fly with what I thought would be some things that tasted good together. I cheated on the fish. We looked up the correct temperature for doneness and used a digital probe. I would highly recommend this with a large piece of fish like we had. It came out absolutely perfect. Not dry or undercooked but soft, moist and flaky like is should have been. Here's the recipe.</div>
<br />
<br />
<span style="font-size: large;">Blackened Halibut</span><br />
<br />
<strong>Ingredients</strong><br />
<br />
1 Good sized piece of fresh halibut. About 1 1/2 - 2 lbs<br />
1 Tablespoon Spanish Paprika<br />
1 Teaspoon garlic powder<br />
1 Teaspoon onion powder<br />
1 Teaspoon Chile Powder (Ancho or New Mexico)<br />
2 Teaspoons Salt<br />
1/2 Teaspoon Dried Oregano<br />
1 1/2 Teaspoons Black Peppercorns<br />
2 Teaspoons vegetable oil<br />
<br />
Put a cast iron griddle or skillet over high heat. Add the oil and brush it around with a paper towel to that the entire surface is coated. Get the skillet smoking hot.<br />
<br />
Preheat your oven to 400 degrees and add a little oil to a 9x13 baking dish. Set this aside.<br />
<br />
Add all the spices to a spice grinder or mortar & pestle. Grind until a fine powder is formed. Coat the entire fish liberally making sure to press the rub into the fish so it sticks. <br />
<br />
Put the fish skin side (or the side where the skin was) down on the cast iron. Cook it for about 5 minutes or until it forms a nice dark crust on bottom. Flip it over and do the same thing.<br />
Once both sides are blackened move the fish to the baking dish and place uncovered into the oven. Bake until the fish is flaking apart and done in the center. Use a digital probe to monitor the temperature in the center of the fish if you have one. (145 degress in the center is perfect) It takes away the guess work. My fish took about 30 minutes to cook after searing. <br />
<br />
Remove from the oven. The fish is ready to portion and serve.<br />
<br />
<br />
<span style="font-size: large;">Tomatillo Relish</span><br />
<br />
<strong>Ingredients</strong><br />
<br />
5 Medium Tomatillos, cored and diced<br />
1 Yellow Bell Pepper. Seeded and diced<br />
2 Ripe Tomatoes, juice and seeds removed, diced.<br />
2 Tablespoons diced Red Onion<br />
2 Teaspoons Olive Oil<br />
2 Teaspoons Goya Adobo Seasoning<br />
1 Teaspoon Salt<br />
1 Teaspoon Black Pepper<br />
<br />
In a medium size bowl toss the tomatillos, bell pepper, onion, tomato, adobo, pepper and oil. Set aside while the fish is cooking. When the fish get so 135 degrees (or close to being done) heat a skillet over high heat. Add the mixture to the skillet and cook over high heat until the bell pepper starts to soften. Transfer to a bowl. (Note: The addition of some sort of fruit would have been good in this as well. I was thinking mango or even pineapple)<br />
<br />
<strong>Final Preparation</strong><br />
<br />
Place a good sized serving of <a href="http://texasfoodmyway.blogspot.com/2010/09/cilantro-lime-rice.html">Cilantro-Lime Rice</a> into the center of a plate. Place a piece of the halibut on top of the rice then top with a tablespoon or two of the relish. Serve with a lemon wedge if you like but its not necessary. The acidity in the relish is plenty for the fish. <br />
<br />
Enjoy!Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-15615677336548296012011-07-11T10:22:00.002-05:002011-12-19T15:45:18.203-06:00Black Pepper and Ancho Crusted Tuna with Lime Spiked Ponzu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQQrcz8VXZFPYrUa_gCcqWv53fm7qqrdExbjp7qvgXH1hyphenhyphendjjldkQhsphvlKsUkdjRfOnX9TpOKIPFooQ-eqohTP3YhVQFDYwHftmzquYFJV95nKnWnFtE1jIwqILU986A1W70WWo-w/s1600/Tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQQrcz8VXZFPYrUa_gCcqWv53fm7qqrdExbjp7qvgXH1hyphenhyphendjjldkQhsphvlKsUkdjRfOnX9TpOKIPFooQ-eqohTP3YhVQFDYwHftmzquYFJV95nKnWnFtE1jIwqILU986A1W70WWo-w/s400/Tuna.jpg" width="400px" /></a></div>
Seared Tuna can be like a gateway food into the world of sushi. Its not quite raw but it's just barely cooked so you can get over any fears or misconceptions about raw tuna or sushi. I know people that eat their steaks rare but can not imagine eating a raw piece of tuna. I actually lean the other direction. I can eat the tuna raw but I prefer my steak cooked more medium. The only way to really mess up this dish is to over cook the tuna.<br />
<br />
You don't need sushi grade tuna for this dish but it does make a difference. You want a nice size piece of tuna that is dark red in color with little or no "fat" showing. This will ensure that each bite is as good as the last one. I would also take the time to crack your own peppercorns. Freshly cracked pepper is extremely fragrant and gives this dish some good spice/heat. I use a chicken tenderizer and a cutting board to do mine but a mortar and pestle work well also. Or the back of a heavy pan and a cutting board. You want them cracked and course but not ground up too fine. <br />
<br />
Ponzu is a vinegared soy sauce. I prefer it to regular soy for sushi because of that vinegar flavor. Adding in the lime just pushes it over the top for goodness and gives it a nice punch.<br />
<br />
Here's how I do this one.<br />
<br />
<u>Ingredients</u><br />
<br />
1 lb Sushi Grade Tuna <br />
2 Tablespoons Freshly (Course) Cracked Black Peppercorns<br />
2 Teaspoons Ancho Chile Powder (or regular chile powder if you don' t have ancho)<br />
2 Teaspoons Kosher Salt<br />
1 Teaspoon Brown Sugar or Regular Granulated Sugar.<br />
1/2 cup Ponzu Sauce<br />
1 Green Onion/Scallion sliced very thin on a bias.<br />
1 Tablespoon Fresh Lime Juice<br />
<br />
<br />
<u>Method</u><br />
<br />
Put a cast iron griddle or pan over high heat, brush with vegetable or canola oil and let it get smoking hot. <br />
<br />
Pat dry the tuna with a paper towel to take away any moisture so the pepper rub will stick.<br />
<br />
Mix together the pepper, salt, ancho powder and sugar. spread it out on some parchment paper or a plastic cutting board. Coat the tuna with the mixture on all sides, pressing it into the fish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7S1Pp2igSgx-nASzBiJ7H7MPd-OufXyk-zQtdUTJTvtBcHXVnlOwoJLuBbqSYJtlIGfHqcY6mSOUTYG4RkGmjOBzQnzj6pBe8k9ZVvXYK5vMvDUfxw1hnFQxrV-mqqQlAqA3hQ1p-w/s1600/tunaseared.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7S1Pp2igSgx-nASzBiJ7H7MPd-OufXyk-zQtdUTJTvtBcHXVnlOwoJLuBbqSYJtlIGfHqcY6mSOUTYG4RkGmjOBzQnzj6pBe8k9ZVvXYK5vMvDUfxw1hnFQxrV-mqqQlAqA3hQ1p-w/s320/tunaseared.jpg" width="320px" /></a></div>
Once the cast iron is smoking, gently lay the tuna over the hottest part. It may not sizzle like you think it would because of the thick pepper coating. <br />
<br />
Cook until you get about 1/8" to 1/4" of white coloring along the bottom of the fish. Flip and repeat the process. If your tuna is an inch thick or more be sure to sear the sides as well. What you are looking for is a small white ring around a dark red center.<br />
<br />
In a small dipping bowl add the ponzu and lime juice. Top it with a pinch of the scallion.<br />
<br />
Slice the tuna on an angle using a very sharp knife. You might have some flaking around the edges as you try to cut through the pepper crust but try to keep it as clean as possible.<br />
<br />
Serve with the ponzu sauce on the side.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-70856972253379370972011-05-04T08:31:00.001-05:002011-06-07T15:17:24.794-05:00Sandiarita (Watermelon Margarita)Ingredients<br />
<br />
4 oz <a href="http://texasfoodmyway.blogspot.com/2011/04/watermelon-agua-fresca-agua-fresca-de.html">Watermelon Agua Fresca</a><br />
2 oz 100% Agave Reposado Tequila (Try Republic Tequila to keep it Texan)<br />
2 oz Sprite or other lemon/lime soda<br />
1 oz Orange Liquer (Laura's Texas Orange)<br />
squeeze of lime<br />
lime wedge<br />
<br />
<br />
Method<br />
<br />
Fill a tall glass with ice.<br />
<br />
In a shaker with ice add the watermelon agua fresca, tequila, orange liquer and lime juice. Shake for 20 seconds. <br />
<br />
Pour the soda into the glass, pour the contents of the shaker into the glass. Stir to combine. Garnish with a lime wedge.<br />
<br />
Drink and enjoyTrey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-62302288150635061012011-04-23T23:47:00.003-05:002012-08-23T10:16:03.670-05:00Watermelon Agua Fresca (Agua Fresca de Sandia)I've had Agua Fresca several times but never tried to make it and for some reason today a watermelon agua fresca just popped into my head. We stopped off at a local farmers market and they had some decent watermelons out so the course was set. I have a few books with recipes for various agua frescas but none had watermelon. I searched a few sites and got a good idea of what was needed. Basically fruit, water, sugar and citrus. Some called for various spices but I was wanting a more pure watermelon flavor so this is what I came up with.<br />
<br />
<strong>Ingredients</strong><br />
<br />
4 1/2 cups cubed ripe watermelon<br />
2 cups water<br />
2 tablespoons fresh squeezed lime juice<br />
pinch of kosher salt<br />
6 tablespoons of sugar or 1 tablespoon agave nectar<br />
* sugar/nectar quantity depends on the sweetness of the fruit. Taste it first <br />
before you add the sugar and taste as you add it. This one was <br />
not very sweet so it took 6 tablespoons to get it where I wanted it.<br />
<br />
<br />
<strong>Method</strong><br />
<br />
Puree' the watermelon in a blender until smooth. Strain through a mesh sieve into a pitcher or bowl to get all the chunks out. Add the lime juice, water and sugar. Mix together until sugar dissolves. Taste and adjust the sugar for sweetness.<br />
<br />
Chill for an hour. Serve over ice garnished with a lime wedge. Its also great mixed 2 parts agua fresca and 1 part lemon/lime soda.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-80867402158536394092011-04-13T15:37:00.000-05:002011-04-13T15:37:27.972-05:00Seasoning a Cast Iron SkilletThere are 1000 ways to do this but this is the best way that I have found. It works every time. I even took an old skillet that I got from my mother that was rusted and in horrible shape. Sanded off the rust, cleaned it up with soap and water and followed these steps and I am still using it to this day. The more you season your cast iron the better it will perform.<br />
<br />
Preheat your oven to 450°F. Wash the skillet with warm water (and a tiny bit of soap if you have to) and dry completely. Put it in the oven dry, no oil of any kind and heat it up. Leave it in long enough to reach the oven temperature. Be careful and remove the piece from the oven and let it cool to where you can just handle it. Use Crisco shortening only and use a cotton rag to apply a very light coat on the entire piece. You want a very light coating to keep the oil from puddling up in the skillet. Once completely coated put it back in the oven at 400°F for 30 minutes. After 30 minutes turn off the oven and leave it in the oven till it cools on it's own. A new pan will be now be brown and shiny. An older pan should start turning darker until its black and shiny. That's when cast iron is at its best.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-2686417319819609122011-02-06T14:14:00.005-06:002011-05-04T08:31:51.064-05:00Bacon Wrapped Stuffed Jalapenos (Texas Bullets)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kqlG3ygCc3K0MFIjzMwc4nAHLZq2wXWeehhv4oyT8dh3c0fI0NCi_SbAbpYlZ790DUl1kwkhKkDvfttrp76oJFY53wHEpYhA9KuwBI88JcHWwyPEHm0Fqxq4u-A6GSmewH5j1_SfTA/s1600/180682_1792965273969_1534781606_31826242_4542144_n.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kqlG3ygCc3K0MFIjzMwc4nAHLZq2wXWeehhv4oyT8dh3c0fI0NCi_SbAbpYlZ790DUl1kwkhKkDvfttrp76oJFY53wHEpYhA9KuwBI88JcHWwyPEHm0Fqxq4u-A6GSmewH5j1_SfTA/s320/180682_1792965273969_1534781606_31826242_4542144_n.jpg" width="240" /></a></div><br />
<strong>Ingredients</strong><br />
<br />
12 Jalapeno Peppers<br />
6 oz Goat Cheese<br />
6 oz Shredded Jack Cheese<br />
6 Slices of Bacon - cut in half<br />
3 cloves of Garlic - finely chopped<br />
2 Green Onions - finely chopped<br />
1 teaspoon salt<br />
1 teaspoon black pepper<br />
<br />
Optional: 1 4oz can chopped green chiles<br />
<br />
<br />
<br />
<br />
<br />
<br />
<strong>Method</strong><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Cut the stem end from the jalapenos. With a small paring knife (or jalapeno cleaning tool) remove the seeds and white flesh from inside the jalapeno. Be careful that you don't puncture the pepper. The jalapeno tool works very well for this. Set these aside.<br />
<br />
Cook your bacon until its half done. You can fry, broil, bake or microwave it. Drain and set aside.<br />
<br />
In a glass bowl mix together goat cheese, jack cheese, garlic, onion, salt and pepper (and green chiles if using). Either in a microwave or a double boiler heat the cheese mixture until the jack cheese melts. Mix everything together thoroughly. <br />
<br />
Spoon the cheese mixture into piping bag or large sealable bag with one corner cut off. Squeeze into each hollowed out jalapeno until its full. Wrap each pepper with a piece of bacon and secure it with a toothpick or you can put several on a skewer. Stand the peppers up in a baking dish. If your dish is too large to keep all the peppers upright then crumple up some foil to line the sides. You want the cheese end on top (up). Bake for 30 minutes or until the bacon looks done and the peppers seem tender.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com2tag:blogger.com,1999:blog-4057536164610229624.post-2129259304078796362011-02-02T15:02:00.000-06:002013-02-01T10:50:31.726-06:00One Hour (or less) ChiliIt's cold. It's very cold. It's going to be cold for the next several days. Cold weather requires chili in these parts. Something hearty to warm your insides and some spice to warm up the senses. Here is one you can whip up in less than an hour.<br />
<br />
<strong>Ingredients</strong><br />
<br />
1 lb ground beef (chili grind is better)<br />
1 large white onion: chopped<br />
2 poblanos: stemmed, seeded & chopped<br />
2 jalapenos: chopped (leave seeds in)<br />
2 cloves garlic: chopped<br />
2 1/2 tablespoons ancho chile powder<br />
2 1/2 teaspoons cumin<br />
1 teaspoon garlic powder<br />
1/2 teaspoon Mexican oregano<br />
1/2 teaspoon salt<br />
1 teaspoon black pepper<br />
1/4 cup vegetable oil<br />
1/4 cup flour<br />
1 cup shredded cheddar cheese<br />
1 tablespoon olive oil<br />
3-4 cups beef stock or water<br />
<br />
<strong>Method</strong><br />
<br />
Heat olive oil in a large sauce pan over medium high. <br />
Saute poblanos, jalapenos, garlic and 1/2 the onion until soft. <br />
Remove from pan and set aside.<br />
In the same pan brown the beef. <br />
Drain off the excess fat, remove from pan and set aside (a colander works well).<br />
In the same pan heat the 1/4 cup of oil over medium heat.<br />
Stir in the flour to make a roux and cook for 2 minutes.<br />
Remove the pan from the heat and whisk in chile powder, cumin, garlic powder, salt, pepper and oregano. Mix together thoroughly.<br />
Put the pot back onto the heat, add in half the water/stock.<br />
Raise the heat to medium high. <br />
Add in the beef and onion/peppers mixture, stirring continually.<br />
As the chili thickens add water/stock until it gets to the consistency that you like. Should be thick and not soupy.<br />
Cover and simmer for 10 mins. <br />
<br />
Serve topped with a pinch of grated cheese and diced onion or a little Mexican Creme.<br />
A roasted jalapeno would be a nice touch as well.<br />
Makes 4 good sized servings.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0tag:blogger.com,1999:blog-4057536164610229624.post-27477347445188521652011-01-07T10:22:00.000-06:002011-01-07T10:22:19.017-06:00Agave VinaigretteI kind of just threw this together the other night and it turned out better than expected. It's very simple and tastes really good and it took about 2 minutes to put together.<br />
<br />
<strong>Ingredients</strong><br />
<br />
1/3 cup olive oil<br />
1/3 cup balsamic vinegar<br />
1 tablespoon dijon mustard<br />
1 tablespoon agave nectar<br />
1 clove of garlic - diced<br />
1 green onion/scallion - diced<br />
pinch of salt<br />
2 grinds of fresh cracked black pepper<br />
<br />
<br />
<strong>Method</strong><br />
<br />
Whisk everything together in a bowl. That's it. Just drizzle it over your favorite salad. It was great on stuffed pork chops too.Trey Moranhttp://www.blogger.com/profile/00343236903856367444noreply@blogger.com0