LBJ Pedernales River Chili
4 servings
Procedure
Procedure
- 1 Heat the oil and brown the meat. (This step must be done in small batches.) Remove meat and set aside.
- 2 Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
- 3 Add the spices and cook 2 minutes. Return the meat.
- 4 Add the tomatoes and stock; bring to a boil, then reduce to a simmer. Simmer 1 hour. Skim fat as it cooks out, adjust seasoning, and add more water if necessary.
Crab Quesadillas 4 Servings
Procedure
Procedure
- 1 Mix the lard, flour, and masa harina well.
- 2 Add the stock (may need a little more) and salt. Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
- 3 Cover and let the dough rest about 1 hour.
- 4 Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato, and jalapeño. Cook until mixture is soft and begins to dry out.
- 5 Fold in crab meat and epazote. Correct seasoning. Set aside.
- 6 Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
- 7 Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
- 8 Heat the frying oil to 375°F (190°C).
- 9 Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.
Lone Star Chicken-Fried Steak with Cream Gravy 4 Servings
Procedure
Procedure
- 1 Combine the eggs and milk, beat well.
- 2 Separately combine the flour, salt, and pepper.
- 3 Dip the steaks into the egg mixture, then into the seasoned flour.
- 4 Pan-fry steaks in hot oil until browned on both sides.
- 5 Drain on paper towels.
Cream Gravy
Procedure
- 1 Place the drippings in pan over medium-high heat. When hot, stir in the flour.
- 2 Remove from the heat and whisk in the warm milk.
- 3 Return to the heat and whisk until thickened and smooth. Cook 5 to 10 minutes.
- 4 Season with salt and pepper. Don't skimp on the pepper.
Grilled Quesadillas
4 servings
Procedure
Procedure
- 1 Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3 minutes. Put tortillas in a skillet one by one, turning each once until soft.
- 2 Prepare a grill.
- 3 Place some cheese on half of each tortilla, leaving a 1-inch (2.5 cm) border.
- 4 Top with chile and cilantro, and fold over.
- 5 Brush both sides liberally with melted butter. Place on grill. When marked, turn over and continue to cook until cheese melts.
- 6 Serve with Pico de Gallo (page 311) and Guacamole (page 310).
Pico de Gallo
4 servings
Procedure
Procedure
- 1 Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
- 2 Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.
Guacamole 8 Servings
Procedure
- 1 Peel and pit the avocados.
- 2 Place the avocado pulp in a bowl and mash to a chunky texture.
- 3 Add the remaining ingredients and mix thoroughly. Season to taste.
Tortilla Soup 4 Servings
Procedure
- 1 Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15 to 20 minutes. You may also do this on a sheet pan under the broiler.
- 2 Put the tomatoes and onion in a blender or processor and blend until smooth. Set aside.
- 3 Heat the remaining oil. Add the tortilla, garlic, and chile and sauté for 3 to 4 minutes.
- 4 Add the bay leaf, cumin, and stock; bring to a boil.
- 5 Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
- 6 Season and strain through a coarse strainer. Taste and adjust seasoning.
- 7 Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp tortilla strips.
Starburst Grapefruit Salad
4 servings
Procedure
Procedure
- 1 Peel and section the grapefruits over a bowl, reserving the juice and sections for the salad and dressing.
- 2 Combine the grapefruit sections and strawberries in a bowl. Toss gently and reserve until needed.
- 3 In a blender, combine the vinegar, sugar, shallot, reserved grapefruit juice, and salt. Process until smooth.
- 4 Slowly drizzle the oil through the hole in the lid while the blender is running and process until the dressing has thickened.
- 5 Remove from the blender and stir in the poppy seeds and grapefruit zest.
- 6 Toss the grapefruit and strawberries with the poppy-seed dressing.
- 7 Arrange spinach on chilled plates. Place the grapefruit sections and strawberries on top. Serve immediately.
Tex-Mex Fajitas 4 Servings
Procedure
- 1 For Marinade I, combine all ingredients and mix well. Refrigerate overnight, or up to 24 hours. For Marinade II, combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.
- 2 Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
- 3 Preheat the grill until hot.
- 4 Sear the outside of the meat, then cook until medium-rare-it should take 3 to 4 minutes a side if the meat is ¾ inch (1.9 cm) thick or less. Brush meat with marinade 2 or 3 times while cooking
- 5 Transfer the meat to a cutting board. Let sit 5 minutes.
- 6 Cut the meat into thin strips.
- 7 Serve meat strips with warm, soft flour tortillas and Pico de Gallo (page 311) and Guacamole (page 310).