Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe
Method 1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. 2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. 3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F. 4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.
Crispy dogs with bacon-jalapeño dipping sauce
“How you feel about crispy dogs?” asked a friend from San Antonio. We were discussing regional variations of hot dogs, with my favorite being the bacon-wrapped Mexican hot dogs I enjoy at the Fiesta market by my mom’s house in Houston. His, however, was the aforementioned crispy dog, which is a cheese-stuffed hot dog wrapped in a corn tortilla and then fried. “That sounds like a flauta,” I said. Though here’s the thing—if you want to order a crispy dog at a restaurant in Texas, you should go to San Antonio, as they seldom appear on menus anywhere else. For more history, I called the Malt House and spoke to the manager, Ivan Gonzalez. Crispy dogs are often served with the usual hot dog condiments such as yellow mustard and ketchup. But no matter how you serve them, if you love hot dogs and you love flautas, you'll definitely love the crispy dog. Crispy dogs with bacon-jalapeño dipping sauce Serve warm with bacon-jalapeño dipping sauce and salsa. Yield: 2-4 servings
Salmon Fish Stew, Brazilian Style Recipe
Print Photography Credit: Elise Bauer One of the dishes Northern Brazil is known for is their “Moqueca“, a delicious savory fish stew made with a local white fish, bell peppers, tomatoes, onions, and coconut milk. Several years ago a Brazilian friend of mine introduced to me a salmon version of this stew she had improvised, given that the typical Brazilian fish used for moqueca isn’t found around here. It was so good I begged Fernanda for the recipe, which she translated into English for me. (By the way, you can’t get local salmon in Brazil, so this is really not an authentic moqueca, but a Northern California interpretation.) What is surprising about the recipe’s method is that you simmer the stew for a good 30 minutes at least. The result is a rich, coconut creamy, deeply flavored stew. The salmon is marinated first with lime juice, paprika, and cumin, and then simmered with onions, tomatoes, and bell peppers, in coconut milk. Recipe updated from the archive, first published 2007. Marinade:
chile con queso
If I share a secret with you, do you promise not to laugh? I like Velveeta. I know, I know—that stuff isn’t even a proper dairy product. Instead it’s a cheese food that can sit on the shelf (no refrigeration necessary) for years on end. Chile con queso, which translates to peppers with cheese, is pronounced “kay-so.” I decided to start my queso quest by doing a bit of research on the history of chile con queso. So if Mexicans can make their chile con queso with real cheese, there’s no reason Texans can’t make it with real cheese either. I read other recipes where people would throw their shredded cheese in with some milk and peppers and microwave the mixture. Enter my Tex-Mex hero Stephen Pyles. After making batch after batch of queso with real honest-to-God Longhorn cheddar and Monterrey Jack, I am overjoyed to report that yes, it tastes just as good, if not better than our classic Velveeta with Rotel. This is good stuff, and you can customize it any way you wish. Method:1.
Tomatillo Chicken Stew Recipe
You can make this recipe with fresh tomatillos, or you can use canned chile verde tomatillo salsa as a substitute for the tomatillo sauce. Method 1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. 2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. 3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). 4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles.
Armadillo eggs recipe
Once a year, a reader shoots me an email asking when I’ll be writing about armadillo eggs. At first I said, “Uh, armadillos are mammals—they don’t lay eggs!” But soon I realized that he was talking about a certain jalapeño appetizer. My reader’s interpretation of the dish is that it’s a baked jalapeño that’s been stuffed with cheese and wrapped in bacon. Then there are the cheese-stuffed jalapeños that have been breaded and fried, which are also known as armadillo eggs. So what’s my idea of an armadillo egg? I’ve read in some places that this version was invented in Lubbock at Texas Tech. That said, the first mention of armadillo eggs I was able to find was from 1972 in a Victoria, Texas Advocate article about an armadillo festival the town was holding. When I make my armadillo eggs, I adapt a recipe created by the Southfork Ranch. What do you know as armadillo eggs? Method:Preheat the oven to 375 and lightly grease a baking sheet. Serve with buttermilk dressing, queso or salsa.
White Chili Recipe
Method 1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary. 2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. 3 Serve topped with grated cheese.
Bacon-jalapeño cheese ball
While I was home for Thanksgiving, I found in my grandma’s cabinet a North Texas community cookbook from the 1970s. It was a fairly typical cookbook, with chapters on appetizers, soups, main courses and desserts in the traditional order that you’d eat them. But attached to the end was a final chapter that focused on only one thing: cheese. The placement struck me as strange. Why was it the last chapter of the book? Now, I’ve written before about my love of this decadent and delicious appetizer fashioned from cheese, nuts and herbs. Then, cheese balls went out of style. Of course, good looks and flavor aside, the best thing about a cheese ball is its infinite variety. As for me, I’ve been enjoying a healthy handful of jalapeño and bacon in my cheese balls of late, which makes for a smoky, savory cheese ball punched up with just a bit of tang and heat. I’m still not sure why the cheese ball chapter was at the end of that community cookbook, but I’m not going to ponder it too much.
Anadama Bread Recipe
Have you ever had Anadama bread? It’s a traditional dark yeast bread from New England. Please welcome Hank Shaw as he shares the recipe for this delicious loaf he made for us the other day. ~Elise My mum was never much of a baker, but she used to tell us about a bread she loved back at home on the North Shore of Massachusetts called, oddly, anadama bread. Obviously this is an apocryphal story, but the bread – based on cornmeal and molasses – dates back to Cape Ann, Massachusetts, in the early part of the 20th century. Anadama bread also freezes well, which is why this recipe makes two loaves. The dough is very sticky and is not kneadable; just spoon it into the loaf pans. Ingredients 1/2 cup cornmeal2 cups water1/2 cup molasses3 Tbsp butter (at room temperature)1 Tbsp salt1/2 cup warm water1 package dry yeast4 1/2 cups bread flour Method 1 Place the cornmeal in a large bowl. 2 Add the molasses, salt and butter and stir to combine. 5 Butter a couple of 5x9 loaf pans.
