issue 007: a new beginning

Quite a bit has happened in the last year for me. Relationships dissolved; hearts were broken; dreams were sacrificed. But, not all was bad: I became a father (a canine son is the greatest); I finally lost the weight I needed to and am in the best shape of my life; and best of all--I have a new job that has so much potential for launching my career!!!!

Four and a half years ago, I moved to a new company full of determination and shimmer of hope in my eye. This was a business of high service and renowned quality. The hope faded; the determination all but disappeared. Enter January 2012. Out of the blue, an opportunity to move up in the business was presented and I went for it. The determination returned. The shimmer of hope is now a full-bursting beam! After 4 years of putting my career to the side, focusing on other aspects, letting others change me...my eyes have been reset (oh yeah, I have the glasses now, too) and my career is back in the forefront. I will no longer put my desire to get what I want be pushed aside.

I digress. Enough about me...you want the goodies.

While I won't give you everything up front (that would ruin your appetite), I will whet your pallet with some delicious first course choices. Over the past year, I have been blessed with having three menu items featured on our menus in the restaurant. Summer saw our ginger-grapefruit salad (inspired wholly by Shiner's Ginger Grapefruit beer); fall featured a Cherry-Pecan Spinach salad; and winter rolled in with a Gorgonzola and walnut spinach salad with a Brandy-Orange dressing.

Here is your first course for 2012: Salads

Summer Grapefruit - Ginger Dressing

Yield: 25 portions

Grapefruit Juice 12 oz.

Grapefruit Segments 10 each

Shallots, julienne 1 oz.

Ginger, peeled and chopped 2 oz.

Cactus Jelly 5 oz.

Sugar 2 oz.

Canola Oil 16 oz.

Salt and Pepper to taste

Combine first 6 ingredients in stand blender and puree. Slowly add oil and season to taste.

Fall Cherry - Pecan Dressing

yield: 2 pints

2 cups dried cherries

½ cup orange juice

½ cup water

½ cup whole pecans (unseasoned)

5 Tbs. sherry vinegar

1 Tbs. orange juice

Canola oil

Salt/pepper

Combine cherries, orange juice and water in medium sauce pan. Slowly simmer to rehydrate cherries. Remove from heat and cool. Place pecans in fryer until plump and floating. Remove and pat dry. Pulse cherry mixture (liquid included) in food processor; add sherry and orange juice. Combine pecans and puree completely. Slowly add canola oil to desired consistency. Adjust flavor with salt/pepper. Chill before serving.

Winter Gorgonzola and Walnut Spinach Salad

Brandy - Orange Dressing

Cinnamon Stick 2 each

Oranges, peeled and quartered 2 each

Orange Juice 12 oz.

Brandy 6 oz.

Orange Marmalade 13 oz.

Dijon Mustard 1 Tbs.

Canola Oil 32 oz.

Salt to taste

In a medium saucepan, over medium heat, combine first 3 ingredients. Reduce by half. In a separate pan, flame off Brandy and combine with orange reduction. Remove from heat and cool. Remove cinnamon sticks and place liquid in a stand mixer with marmalade and Dijon. Puree. Slowly add oil and season with salt. Water may be added to adjust consistency.

Toss spinach with 2 ounces of dressing. Plate. Dress with candied walnuts, crumbled Gorgonzola cheese, dried Mission figs and orange segments.

issue 006: the return and a 4/4!

i know it's been quite a while since we've talked...quite a bit, and not much at all, has been happening. minus a couple of milestones, let's just say 2010 didn't happen--skip right over it and move ahead with 2011. sound good? thought you'd like my magical logic! the one big important thing that did happen in the 'year we shall not mention' was we bought a house! i now have the kitchen i've always wanted with enough room to feed the masses!! the pictures/improvements will have to be a later edition, though; much work to be done.

enough with the blah-blah-blah, let's get on with the good stuff--FOOD. with my new attitude towards life this year and the fact that i've been exercising like crazy (phoo got a little fat), i've found this new energy and urge to do something productive as often as possible. which is where we are tonight with my 'mashup of all thangs yummy!'

jalapeno cheese bread

yield: 1 loaf

ingredients

1 package yeast

1 cup water

1 egg, beaten

2 tablespoons butter

4 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1/4 teaspoon garlic salt

1 pound shredded cheese (cheddar and monterrey)

4 tablespoons chopped jalapenos

1 tablespoon crushed red pepper

directions

dissolve yeast in warm water in a large bowl; let stand 5 minutes. combine dissolved yeast, egg and butter; mix until butter melts. combine 3 cups flour, sugar, salt and garlic salt. gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth. beat in peppers, cheese, pimiento, onion and enough of the remaining flour to form a soft dough. turn dough out onto a well-floured surface and knead 1 minute. shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. preheat oven to 400 degrees. bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. remove from pan and allow to cool on wire rack.

green chili chicken and cheese soup

ingredients

32 ounces chicken broth

12 ounces beer

1 1/2 pounds mixed cheeses (cheddar and monterrey)

32 ounces water

1 can whole kernel corn, drained

7 ounces green chiles

3-6 ounce chicken breasts, cubed

salt and pepper

cornstarch slurry

directions

season and fully cook chicken in a large skillet; reserve. in a large pot, combine chicken broth, cheeses and beer over low heat until melted. puree with blender until smooth. add water and stir in corn, chiles, and chicken. turn up heat to boil and season to taste. if you desire a thicker soup, add a cornstarch slurry while at a boil.

chocolate peppermint brownie

yield: 1 9 inch cake pan

ingredients

3/4 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

4 eggs

1 1/3 cups all purpose flour

1 cup baking cocoa

1 teaspoon baking powder

1 teaspoon salt

1/2 cup crushed peppermint

1 cup white chocolate chips

1 tablespoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1/4 crushed peppermint

directions

preheat oven to 350 degrees. grease 1 9 inch cake pan. combine oil, sugar, vanilla in a large bowl. add eggs one at a time. in a separate bowl mix flour, cocoa, baking powder, and salt. gradually add dry mixture to creamed mixture, stirring thoroughly. mix in crushed peppermints. pour mixture in to pan. bake 40 minutes, or until firm. let cool, invert on to serving plate and set aside. in a small microwavable bowl add chocolate chips and vegetable oil. microwave in short intervals until completely melted. add both extracts and peppermints; stirring to combine. pour on top of brownie and let set.

homemade caramel sauce

ingredients

2 1/2 cups white sugar

1-14 ounce can sweetened condensed milk

3 tablespoons butter

8 ounces milk

1 teaspoon vanilla extract

directions

combine sugar, condensed milk and butter in a medium sauce pan over a very low temperature. stir occasionally until mixture is completely dissolved. increase heat to low-medium and stir constantly. color will change and mixture will thin, but remain grainy. when you have reached desired color, remove from heat. add milk and vanilla and stir to dissolve remaining sugar. let cool to room temperature and store in an air-tight container.

issue 005: the autumn edition, part one

The entry of autumn means a return of comfort for me. Comfort in weather, clothing and food. I admit, I don my Mr. Rogers cardigan on a daily basis these days. I watch football with a beer in hand. And I eat some of the best meals of the year...all because it's autumn. Yet, these best meals are not always the most complicated or most elaborate. They can be the simplest of items like the grilled cheese sandwich and tomato soup, or the Saturday afternoon queso dip and chips. It's all about the memories they conjour up and emotions they let loose.

So I give to you a taste of what autumn has to offer in a series...starting off with a few new items and including some classics of autumns past. I hope you enjoy and enjoy the season.

Salsa for Dad

Yield: ~6 cups

Ingredients

5 Tomatillos, peeled

2 lbs. Roma Tomatoes

1 medium White Onion, quartered

3 Jalapenos

2 tablespoons minced Garlic

1 small can Tomato Sauce

1 14 oz. can diced Tomato

1 bunch Cilantro

Salt & Pepper, to taste

Vegetable/Canola Oil

Directions

Combine first 5 ingredients on a foil lined sheet pan with oil, salt and pepper. Broil until nicely charred. Remove from heat and place in a large pot. Combine tomato sauce, canned tomatoes in pot and bring to a boil. Lower to a simmer. Add cilantro; using a stick blender, puree ingredients to desired thickness. Adjust taste with salt and pepper. Serve warm or chill in refrigerator. Keeps around two weeks.

Roasted Corn & Jalapeno Cream Soup

Yield: 14 cups

Ingredients

1 14 oz. container Low Sodium Beef Broth

2 pints Heavy Cream

5 ears whole Shucked Corn

5 whole Jalapenos

1 medium White Onion, minced

1 tablespoon minced Garlic

Vegetable/Canola Oil

Salt & Pepper, to taste

Directions

Rub ears of corn with oil and season with salt & pepper. Place in a foil-lined sheet pan. Repeat with jalapenos, except, place in a foil pouch on sheet pan. Broil both until corn is charred. Remove and let cool. In a large pot, sauté onions and garlic in oil until onions begin to caramelize. Add broth and simmer. Once corn is cooled, use a knife to remove the kernels, transferring all but one ear to the pot. Open the jalapeno pouch. Remove the outer skins from the pepper s and the stems. Remove the seeds upon desired heat wanted and transfer to the pot as well. Use a stick blender to puree ingredients completely. Add cream and bring to a boil. Using a fine metal strainer and another pot, strain the soup in to the new pot. Add remaining ear of corn kernels, season to taste and serve.

Honey-Grilled Pork Chop with Apple & Walnut Chutney

Yield: 4 servings

Ingredients

3 Red Delicious Apples, peeled and small diced

½ cup chopped Walnuts

¼ cup White Wine

1 cup Apple Juice

3 tablespoons whole Butter

½ cup finely chopped Parsley

1 tablespoon Cornstarch

Honey

Salt & Pepper, to taste

Directions

Sauté the apples in butter until semi-softened; add wine and cook the liquid down 75%. Add the walnuts; combine completely and lower heat to low. Combine cornstarch and apple juice to create slurry. Stir slurry into apple mixture completely. Syrup texture should form. Adjust thickness with small amounts of apple juice, slowly cooking the liquid down to thickness. Adjust flavor with salt and pepper. Remove from heat and let cool.

Season pork chops with salt and pepper. Cook on open grill to desired doneness; remove and let rest. When ready to serve, lightly glaze top side with honey and place back on grill, honey side up. Heat slightly and place on plate with 2 tablespoons of chutney on top or on the side. Serve and enjoy.

issue 004: a texas pairing

Texas Pecan-Crusted Chicken Skewers with Peachy Mustard Glaze

Yield: 4 servings

Ingredients

Bamboo Skewers

2 Whole, Boneless Skinless Chicken Breasts

Salt and Black Pepper

3 Eggs

½ cup Milk

1 cup Toasted Pecans, chopped fine

1 cup Flour

Preparation

Cut each breast in half and remove cartilage. Then cut each piece in half length-wise; season with salt and pepper. Insert the skewer through the length of the chicken. In a large pan, stir the eggs and milk well. Set up breading station with seasoned flour and chopped pecans, separated. Cover the entire piece of chicken with flour, shaking off any excess. Then dip the chicken in the egg mixture, repeating step with pecan mixture. Place on sprayed sheet pan and bake in a 400° F oven 10 minutes or until cooked through.

Peachy Mustard Glaze

Yield: 1 cup

Ingredients

¾ cup Peach Preserves

¼ cup Yellow Mustard

2 tablespoons Orange Juice

Preparation

Microwave preserves in small bowl on HIGH 2 minutes or until melted, stirring once. Stir in mustard and juice.

Wine Suggestions

Fall Creek Vineyards White Riesling

Becker Vineyards Texas Riesling

Grapecreek Vineyards Pinot Grigio

Grilled Trout with Mango Essence

Yield: 4 servings

Ingredients

4 6-8 oz. Trout Fillets, skinned

Extra-Virgin Olive Oil

Salt and Freshly Ground Black Pepper

¼ cup Extra-Virgin Olive Oil

3 large Mangoes, peeled and diced

¾ cup Cantaloupe, diced

¾ cup Honeydew Melon, diced

1 large Red Bell Pepper, blistered, peeled, and diced

2 Serrano Chilies, seeded and deveined, minced

1/3 cup Light Brown Sugar, firmly packed

1/3 cup Apple Cider Vinegar

1 tablespoon Cilantro, minced

Lemon Slices

Preparation

Heat olive oil in a heavy 10-inch skillet over medium heat. When oil is hot, add the diced mango, cantaloupe, honeydew, red bell pepper, and Serrano chilies. Cook, stirring often, until the mixture is very wilted and pulpy, about 15 minutes. Add the brown sugar and vinegar. Stir until thickened. Fold in the cilantro. Remove from heat and puree the sauce in food processor. Set aside and keep warm while grilling the trout.

Preheat grill to medium-high heat. Brush both sides of fillets with olive oil and salt and pepper. Grill the fish, turning once, just until the flesh has lost its translucence and is opaque throughout, about 5-6 minutes. Do not overcook. Serve with Mango Essence and garnish with lemon wedges.

Wine Suggestions

Fall Creek Vineyards Sauvignon Blanc

Hidden Springs Winery Muscat Canelli

Texas Hills Vineyard Pinot Grigio

Chili-Spiced Barbecued Pork Tenderloin with Three-Chili Sauce

Yield: 4 servings

Ingredients

2 Pork Tenderloins, trimmed

2 tablespoons Chili Powder

1 tablespoon Ground Cumin

2 teaspoons Dried Mexican Oregano

4 Garlic Cloves, minced to a paste

1 tablespoon Lime Juice, freshly squeezed

Olive Oil

Preparation

Combine chili powder, cumin, oregano, garlic and lime juice in a small bowl and blend well. Stir in just enough olive oil to form a loose paste. Spread paste on all sides of the meat. Cook in oven until internal temperature reaches 145-150° F, about 30-45 minutes. Remove from oven and let rest 10 minutes before slicing. Slice ¼ inch thick; fan out on a plate and top with Three-Chili Sauce.

Three-Chili Sauce

Yield: 3 cups

Ingredients

2 tablespoons Peanut Oil

5 Roma Tomatoes, chopped

2 Cascabel Chilies

1 Pasilla Chili

¼ teaspoon Crushed Red Arbol Chilies

1 Onion, chopped

3 Garlic Cloves, minced

1 quart plus 1 cup Chicken Stock

2 tablespoons Cilantro, minced

Preparation

Heat the peanut oil in a medium saucepan over medium heat. Sauté the tomatoes, chilies, onions, and garlic over medium heat until browned, about 15 minutes. Add the stock, stirring to blend well. Cook over medium-low heat until reduced, about 35 minutes. Puree the sauce in blender and strain through fine strainer. Return to heat, add the cilantro, and reduce slightly until sauce has thickened, about 10 minutes. Serve hot.

Wine Suggestions (Chili-Spiced Barbecued Pork Tenderloin)

Cap Rock Winery Reserve Cabernet Sauvignon

Spicewood Vineyards Merlot

Messina Hof Wine Cellars Mama Rosa Rose’

Roasted Poblano and Sweet Corn Risotto

Yield: 4 servings

Ingredients

3 tablespoons Olive Oil

1 clove Garlic, minced

1 Shallot, minced

1 cup Arborio Rice

½ cup White Wine

3-4 cups Corn Stock

1 Poblano, roasted, peeled, seeded, and diced

3 tablespoons Water

3 tablespoons Shredded Asiago

Salt and White Pepper

Fresh Cilantro Leaves

Preparation

Heat the olive oil in a large sauté pan and add the garlic and shallots. Sauté briefly; toss in the rice to coat in the oil. Then add the wine and allow to reduce over a low flame while stirring constantly. When wine is reduced completely, begin adding the corn stock ½ cup at a time, being careful not to let the rice burn. When 2 cups of stock have been used, add the poblano and continue to add corn stock. Once rice is cooked and stock is incorporated, add the butter and cheese. Season with salt and white pepper. Serve and garnish with cilantro leaves.

Chocolate and Roasted Pepper Cheesecake with Rosemary-Scented Cherry Compote

Yield: 8-12 servings

Ingredients

Cheesecake

¾ cup sugar

12 ounces Cream Cheese

10 ounces Mascarpone Cheese

3 Eggs

½ cup Semisweet Chocolate, chopped

¼ cup Cream

1 tablespoon Melted Butter

½ Poblano Pepper, roasted and pureed

1/8 teaspoon Cayenne

Toasted Walnut Base

7 ounces Butter

½ cup Sugar

2 Eggs

7 ounces All-Purpose Flour

1 tablespoon Vanilla

2 tablespoons Toasted Walnuts, chopped

Compote

1 ounce Butter

2 ½ tablespoons Sugar

1 tablespoon Honey

1 tablespoon Lemon Juice

½ sprig Fresh Rosemary, wrapped in cheesecloth

¾ cup Pitted Cherries

1 teaspoon Cornstarch

1 tablespoon water

Preparation

In a mixing bowl with a paddle attachment on low speed, blend sugar, cream cheese and mascarpone until smooth. Set to medium speed and add eggs, one at a time. Put the chocolate into a bowl. In a saucepan, bring cream to a boil; pour over the chocolate, and whisk to form a ganache. Slowly pour some of the cream cheese mixture into the chocolate to cool without “cooking” the eggs. Fold in the melted butter, poblano and cayenne, and then fold it all into the cheese mixture, using the paddle until fully incorporated. Put into round molds in a baking pan with water and bake in a 300°F oven for 20 minutes. Cool and freeze.

Cream the butter and sugar; add eggs slowly, followed by the flour, vanilla and nuts. Pour into 9x11 inch pan and bake at 325°F about 10 minutes until ¾ cooked. Reserve.

Melt the butter; add the sugar, honey and lemon. Drop in the Rosemary and slowly simmer to allow the rosemary to steep. Then add cherries and continue cooking until the compote bubbles. Mix the cornstarch with 1 tablespoon water to form slurry. Add to the compote; continue to cook until thickened, about 2 minutes.

Remove cheesecakes from freezer and defrost for about 30 minutes. Cut the walnut base into rounds the same size as the cake molds. Place each slice on a dessert plate and microwave 15 seconds. Place cheesecakes on top of walnut base and pour about 3 ounces of the warm compote on top of the piece. Garnish with chocolate stick and mint.

Wine Suggestions

Dry Comal Creek Vineyards and Winery 1096 Port

Flat Creek Mistella (Muscat Canelli)

Sister Creek Vineyards Pinot Noir

issue 003: the barbecue edition

What's grilled, smoked, sauced, beefed, porked or chickened?

A true Southerner will know the answer. It's as clear as Shiner is Texas---barbecue. Now is the time you should be wheeling your pits out of the garage and taking the cover off. Clean out the cobwebs and get rid of that leftover gristle from last season that is still stuck to the grill. Add the charcoal; douse it with lighter fluid. Strike a match--SUMMER!

The smell of a freshly lit pit drives me crazy. The aroma of burning wood and sizzling meats makes me feel like it is Christmas all over again. You lift open the lid to see what Tex brought you for eating...a burger, a couple of steaks, two slabs of ribs and three beercan chickens.

Someone's been good this year!

I know there are a million and one ways to go about barbecuing. And I know everyone has a different method, style, preference, technique, etc. for them. So when you think about it, there is no right or wrong way...just barbecuing. In conjunction with that time-honored season that is BBQ, I give you my take on all things sauces and rubs. We start with the true Texas style of The Back Forty and end with a sweet and spicy Caribbean Rummy.

Grill on and enjoy!

The Back Forty™ Barbecue Sauce

Yield: 5 cups

Ingredients

2 tablespoons butter

1 medium onion, finely chopped

2 garlic cloves, minced

½ cup orange juice

½ cup red wine vinegar

½ cup molasses

¼ cup Worcestershire sauce

3 cups ketchup

2 teaspoons ground mustard

1 teaspoon chipotle chili powder

1 teaspoon paprika

Salt, to taste

Directions

In a large saucepan, melt butter over medium heat. Add onion and garlic; sauté until tender (5-6 minutes). Add remaining ingredients and bring to boil. Reduce heat, taste, and adjust with salt. Simmer 30 minutes, stirring often. Remove from heat and refrigerate until use. For best flavor, make sauce at least one day in advance to barbecuing.

Cactus Rose™ Dry Brisket Rub

Yield: 4 cups, dry

Ingredients

1 ¼ cups brown sugar

¼ cup paprika

¼ cup salt

4 tablespoons chili powder

4 tablespoons dried oregano

4 tablespoons dried thyme

2 tablespoons ground black pepper

1 tablespoon cocoa powder

1 teaspoon ground mustard

Directions

In a large bowl, combine all ingredients. Store in an airtight container until ready for use. Rub desired amount on surface of uncooked meat. Cover and refrigerate 4 hours before cooking.

Northern Lights™ Dry Rib Rub

Yield: 4 cups

Ingredients

1 ¾ cups white sugar

4 tablespoons light brown sugar

¼ cups paprika

1 tablespoon ground black pepper

1 ½ teaspoons garlic powder

½ cup salt

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 teaspoon ground mustard

½ teaspoon ground cumin

Directions

Place all ingredients in large mixing bowl. Mix thoroughly, ensuring evenness, and breaking up any lumps. Store in an airtight container until ready to use.

Southern Gentleman™ Barbecue Sauce

Yield: 5 cups

Ingredients

3 tablespoons Southern Comfort whiskey

2 cups ketchup

1 cup distilled white wine vinegar

½ teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

½ cup packed light brown sugar

½ cup water

2 teaspoons liquid smoke seasoning

Directions

In a large saucepan, add whiskey and burn off alcohol (light match and hold inside pan—caution needed as flame might be sudden). Alcohol only needs a couple of minutes to burn off, or until flame is gone. Add remaining ingredients; bring to boil. Adjust with salt as needed. Lower temperature and simmer for 30 minutes. Remove from heat and cool. Store in an airtight container until ready for use.

Caribbean Rummy™ Barbecue Sauce

Yield: 3 cups

Ingredients

1 cup chopped white onion

2 tablespoons chopped jalapeno pepper*

1 tablespoon light olive oil

2 tablespoons Bacardi 8 dark rum

1 cup ketchup

¾ cup molasses

2 tablespoons red wine vinegar

3 tablespoons orange juice

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

½ orange peel, grated

1 tablespoon dried thyme

2 teaspoons salt

½ teaspoon ground black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions

In a medium saucepan, sauté onions and jalapeno with oil until caramelization begins. Add rum and burn off alcohol (light match and hold inside pan—caution needed as flame might be sudden). Alcohol only needs a couple of minutes to burn off, or until flame is gone. Add remaining ingredients; bring to boil. Remove from burner; puree with stick blender until desired smoothness. Return to burner and simmer 10 minutes. Taste and adjust with salt. Cool and store in airtight container until use.

*According to your heat-tolerance, you may want to remove seeds. In this recipe, I left the seeds in. Wash hands thoroughly after handling jalapenos and do not get near eyes.