Christmas In Texas

I have never blogged before, but as a frustrated chef who doesn't work in the profession any longer I needed an outlet for my culinary skills, so creating a blog sounded like a great idea. As a former culinary arts instructor at a college in WA state I miss working and being creative with food. I also was chef for the House of Representatives private dining room (WA state) and in 1997 when Governor Gary Locke had his inaugural ball I was selected as one of the Sous Chefs. In addition, I had a small catering company serving smaller intimate groups and/or individuals. My goal was to create a dining pleasure for all the senses from ambiance to taste.

Currently, my husband and I reside in Central Texas and love it here. It's quite a bit different than living on the West coast and so is the food. We recently had a Christmas gathering and served some great Texas dishes. I encourage you to try these and see if they don't put a little giddy up in your step!!


Texas Splash


2 oz. tequila
2 oz. orange juice
2 oz. pineapple juice
splash lemon-lime soda

Mix with cracked ice and pour into glass.

Ranch Sausage and Grits (oh my, do they eat lots of grits here)


1 cup quick cooking grits
1 lb. pork sausage, cooked and drained
1 onion, chopped and cooked with pork
1 cup chunky salsa
1 cup shredded sharp cheddar cheese, divided

Cook grits according to package directions, be sure to add some heavy whipping cream with the wet ingredients. Combine grits, sausage with onion, salsa and half of cheese. Spoon into greased 2-qt. baking dish. Bake at 350 for 15 minutes. Remove from oven and add remaining cheese on top. Bake another 10 minutes.


Texas Lone Star Caviar

3 (15 oz) cans black-eyed peas, rinsed and drained
1 (4 oz) can chopped green chilies, drained
½ large purple onion, chopped
2 cups chopped celery
1 sweet red bell pepper, chopped
Dressing:
2/3 cup white vinegar
2 Tbl. sugar
2 Tbl. Dijon mustard
½ cup oil
1 tsp. seasoned salt
1 tsp. freshly ground black pepper
1 tsp. garlic, minced

In bowl combine peas, chilies, onion, celery, pepper and mix well. In small bowl combine dressing ingredients and whisk well, pour over vegetable mix and chill. Taste and adjust seasonings.


Hotter-Than a Texas Summer Brisket Rub


4 chipotle peppers, stemmed, seeded, ground
2 ancho chile peppers, stemmed, seeded, ground
¼ cup salt
3 Tbl. freshly ground black pepper
3 Tbl. garlic powder
2 Tbl. paprika
1 Tbl. ground cumin

In mixing bowl combine all ingredients, mix together. Sprinkle on briskets several hours before grilling. YeeHa


A Bowl of Texas Red –(that means NO BEANS.  I happen to love beans in my chili)

Vegetable oil
3 lbs. sirloin steak, cubed (we don't eat beef, so we use ground turkey or chicken)
5 dried chipolte peppers, ground
1 whole jalapeno pepper, sliced in half
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes with liquid
2 onions, chopped
6 cloves garlic, minced
½ cup paprika
2 Tbl. ground cumin
1 Tbl. oregano
1 Tbl. salt
Tabasco sauce (a good few dashes)

In a large skillet add vegetable oil and meat, do not add meat all at one time. Brown meat and remove to bowl and cover, continue cooking in batches.  When all the meat is browned place in roasting pan. Add ground chile peppers, jalapeno, tomatoes in liquid and tomato sauce. Bring to boil and reduce heat and simmer covered about 2 to 3 hours. Stir occasionally, and add water if necessary. Add garlic, paprika, cumin, oregano, Tabasco and salt and cover and simmer another 1 hour. Check seasonings, taste for flavor.


Tex-Mex Pralines


2 ½ cups sugar
1 (5 oz) can evaporated milk
3 Tbl. white corn syrup
2 Tbl. butter
2 cups pecan halves

In large saucepan, combine sugar, milk, corn syrup and butter and bring to a boil. Add pecans and cook on high until candy is at soft-ball stage (238 on candy thermometer). Remove from heat and beat until creamy. Drop by tablespoons on wax paper.


Bon Appetit

"The Lord is near to all who call upon Him"
Psalm 145:18