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.

issue 002: the joy of homemade recipes

At least once a week I feel inspired to cook at home.  You'd think I cook everyday, but when you cook for seven hours all day, it's the last thing you want to do when you get home.  Some times I do, however.  And within those random occurances that I cook at home, one out of four will likely be dessert.  You're in for a treat today, though, because I cooked twice in one week!  I have an overabundance of Tilapia in my freezer (I shopped at Sam's), so I've been trying to find ways of using it.  Upon watching an episode of Tyler Florence, he gave me the idea for fish tacos.  He used Mahi Mahi (Hawaiian fish), so I took it from there and adapted to my surroundings.  Hence, my Southwest Fish Tacos with Black Bean & Corn Salsa were created.

Southwest Fish Tacos with Black Bean & Corn Salsa

Yield: 12 tacos

 

Ingredients

Fish Tacos

 

4 pieces Tilapia Filets

House-made Spice Rub

¼ head White Cabbage, thinly shredded

1 lime

1 container 5 Chile Cream Sauce

1 package Whole Grain Tortillas

1 package Low-Carb White Flour Tortillas

Salt & Pepper

 

Black Bean & Corn Salsa

 

1 can Black Beans, drained

1 can Yellow Corn, drained

1 medium Red Bell Pepper, diced finely

½ medium White Onion, diced finely

Small bunch Cilantro, finely chopped

1 lime

Salt & Pepper

 

House-made Spice Rub

 

1 tablespoon Chili Powder

2 tablespoons Paprika

1 teaspoon Cayenne

½ teaspoon Cinnamon

½ teaspoon Cumin

1 teaspoon Kosher Salt

½ teaspoon Black Pepper

1 teaspoon Garlic Powder

½ teaspoon Dried Rosemary

 

5 Chile Cream Sauce

 

1 8 ounce Daisy Sour Cream

1 small can Hatch Green Chili’s

2 teaspoons Chili Powder

1 teaspoon Chipotle Chili Powder

1 teaspoon Cayenne

1 teaspoon Paprika

½ teaspoon Cumin

Salt & Pepper

1 lime

 

Directions

Prepare House-made Spice Rub, 5 Chile Cream Sauce and Black Bean Salsa one day in advance.  For Cream Sauce, puree entire can of green chili’s in food processor, leaving very few chucks.  In medium mixing bowl combine sour cream and green chili’s and next 5 ingredients.  Season with salt and pepper and lime juice.  For more spice add more cayenne or chipotle.  Cover and store in refrigerator overnight.  Combine all 9 ingredients for Spice Rub in small airtight plastic container; store in a cool dry place overnight.  In a medium mixing bowl combine black beans, yellow corn, bell pepper, onion and cilantro.  Season with salt and pepper and lime juice.  Cover and store in refrigerator until use.

Preheat oven to 375°F.  Cover a baking sheet with foil and spray with non-stick PAM.  Place filets on cutting board.  Cut each in half, lengthwise, then cut the thicker portion in half, lengthwise, giving you three smaller filet pieces each.  Place each filet on baking sheet and dust both sides with Spice Rub.  Cook in oven until flaky (around 5 minutes).  While fish is cooking, remove Salsa and Cream Sauce from cooler.  Heat 1 each tortilla 20 seconds in microwave, wrapped in a damp paper towel.  Remove fish from oven and let cool slightly.  Place each tortilla, opened, on a plate.  Spread 1 spoonful of Cream Sauce on tortillas.  Using a fork or spatula, place two pieces of fish on each tortilla. Next, top with cabbage and Salsa.  If desired, squeeze a little lime juice over the salsa.  Enjoy!

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And now comes my favorite part...dessert!  Why they put this, the best of every meal, at the end after you're so full you couldn't eat any more, I will never know.  Only once have I ever eaten dessert first and then gone to eat the rest of a meal; once.  Occasionally I will be adventurous and make something fancy, or extravagant.  Mostly though, I like the simple, down-home deliciousness of a basic treat that has developed over the years of practice.  I'm talking about the family recipes.  Yes, I love a good creme brulee or a sacher torte every now and then, but I'm most pleased if it's a pecan pie or cobbler done perfectly.  So, in praise of those time-honored, honed, recipes I give you my Banana Oat Double Nut Bread.  Dig in!

Banana Oat Double Nut Bread

Yield: 2 loaves

 

Ingredients

 

2 cups King Arthur Whole Wheat Flour

1 teaspoon Salt

2 teaspoons Baking Soda

1 cup Butter

1 cup Brown Sugar

1 cup White Sugar

2 cups Black Bananas

4 eggs (at room temperature)

1 cup Chopped Pecans

½ cup Chopped Almonds

1 cup Quaker Oats

1 teaspoon Adams Vanilla Extract

 

Directions

 

Sift flour, salt and baking soda into a large bowl.  In a mixing bowl, cream butter and sugars until smooth.  Slowly stir in bananas, eggs, pecans, almonds, oats and vanilla; blend well.  Gradually add in dry mixture and stir until just blended.  Place mixture back in large bowl; cover with plastic and place in refrigerator for 3 hours, or overnight.  Remove.  Grease and flour two 9x5 inch loaf pans.  Preheat oven to 350° F.  Divide mixture evenly between two loaf pans.  Bake 60-70 minutes, or until a knife inserted in to the crown of the loaf comes out clean.  Let loaves cool in pans 5 minutes, then turn out onto cooling rack; cool completely.  Wrap in aluminum foil to keep moisture intact.  For best results, upon slicing, spread small amount of cream cheese over the warmed piece of bread!