Awesomest Thing of the Week
Posted by TFG on January 29th, 2009
I mean, you just stare in wonder at the awesomeness.
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Who Be He?
The Good Old Days
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January 29th, 2009 at 10:23 am
OT – Cormac McCarty’s boyhood home burned down.
Also, I’m entertaining some West Texan’s for the Super Bowl. Thinking about chili, of course, but also considering a black bean soup. Open to recipes or other “Texas” suggestions.
January 29th, 2009 at 10:23 am
h
That was missing from the last post.
January 29th, 2009 at 11:12 am
I’m tempted to say “Scare ‘em with some seafood,” but they won’t trust anything you put in front of them after that.
Lessee — spicy queso with sausage, mini-tacos, that kind of thing. I always try at least one kind of cuisine from the home state for out-of-staters, but I’m more inclined to impress them with local blessings. And I’d almost rather eat local delicacies whenever I’m far from home. Makes getting home to the #2 Tex-Mex plate all that much better. Which reminds me…it’s lunch time.
January 29th, 2009 at 1:59 pm
Man,TFG,you have had some interestin comments goin on since I left early Monday,to start pennin cows.My stimulus pkg. went to hell at the auction Wed.,when those four weight yearlins dropped about 15 cents a lb,maybe I’ll send BO a letter and tell him most of em was black,and they might wanta look into it? Hell I was’nt plannin on goin to Can-Coon no how. Your cookin inspired me,when I got in today,broke out the dutch-oven and started a pot of slumgullion stew,I’m just addin stuff as I go along.But I might need to get that seat you got pictured,those flames could take on a whole new meanin,when I’m done.
January 29th, 2009 at 7:59 pm
Speaking of the #2 plate, do you have a good recipe for Tex-mex enchiladas? My brother and I are both craving some, and most of the recipes I find use a red sauce rather than a chili sauce.
January 29th, 2009 at 9:09 pm
Janis, I’m sorry to say, but I got nothing. If someone put a gun to my head, I’d make a nice spicy ground meat chili, put in some basic tomato sauce to red it up some, with some onions & garlic, thin it out a tad, and pour it over the enchiladas. Loads of cumin and chili and cayenne. I dislike most enchilada sauces — too thin. Enchiladas, of course, to my mind, are sharp cheddar chunks wrapped in corn tortillas and baked. You can spike that all you want, depending on the eaters.
Now of course I think I have a project to work on — the perfect enchilada sauce.
January 29th, 2009 at 9:11 pm
And Mr. Austin, I’d agree with TFG about local food for your guests.
January 29th, 2009 at 9:19 pm
Well, Diller, you can thank the good company I’m fortunate enough to keep for the comments. I’ll never quite qet it that anyone bothers, but I’m sure glad they do.
Sorry to hear about the yearlings. Personally, I can’t figure out how we’re not getting near a pretty harsh breaking point. And I don’t know what to do about it, that’s the worst thing. Be Prepared, I guess, like my daddy taught me.
I think I’m gonna give everyone in the family one of those toilet seats for their birthday, and see how many put them in. The gearhead teenager in me thinks they are the greatest thing I’ve ever seen. They’re just insanely awesome. Enjoy the stew, bud — I know it’s gonna be great.
January 29th, 2009 at 11:07 pm
Local food in St. Louis is toasted ravioli. And by toasted they mean deep fried. Ack. Maybe I’ll make seafood gumbo and green onion potato salad. Paul Prudhomme has never let me down yet.
January 30th, 2009 at 7:22 am
St Louis BBQ? That’s what I think of. But then I’m a Texan, so I’ve got certain opinions best left unaired about yall’s sauces. I have to have it on the side. I seem to have spent all my Missouri time in KC, too.
Yall are a steak-eatin town. Hell, take a porterhouse, season it up, chop into bits (about 1/2 stew meat size), cook em through in a stainless or cast iron pan with olive oil & butter, dump in some onions and mushrooms towards the end. Take it all out, deglaze the pan with bourbon or red wine and some dark yellow mustard, and pour over the steak bits, or serve it on the side. Garnish with chopped green onions or even cilantro to get all Texas-y. Serve with oyster forks or toothpicks.
Make my famous tomato-free pico de gallo: finely diced (half the size of the nail on your little finger) white onion, finely diced jalapeno (you may keep or discard the seeds based on your fire-mouth preferences), juice of one lime, a grind or three of sea salt. Let it sit for a few hours to pick up the lime, but not too long, because it’s best when the onion and japs are fresh and crunchy. Onions and japs are in equal parts. You could even throw some garlic or cilantro in that. Just needs to be finely chopped. No whole chunks or leaves – it needs to explode in your mouth.
Or jalapeno shrimp boats — halve a jalapeno, put a shrimp (fresh or cooked), wrap in bacon, bake till the bacon is crispy. Season with a dusting of cayenne or just black pepper. Squeeze some lemon on them when they’re done.
You mentioned raviolis — here’s what I do. Take won-ton wrappers, spoon in some concoction, fold diagonally into a triangle, crimp the edges with a fork, and brown them on both sides in some olive oil, till they stiffen up. Sprinkle with grated cheese, like parmesan or even super-sharp cheddar. My concoction is: ground beef taco meat, finely diced japs and onions or garlic, and some sour cream for moisture. You could do some ranch or blue cheese salad dressing in place of the sour cream.
Those are just little appetizer recipes I’ve dreamed up over the years. They’ve been hits before. Give em a shot. They’re all pretty messy and fussy, though. Lots of prep and kitchen time, which you probably like as much as I do.
January 30th, 2009 at 12:36 pm
St. Louis BBQ? Um, don’t think so. BBQ here is pathetic. Kansas City has its own BBQ, and that’s ok, but not St. Louis. From my upbringing, BBQ comes from a pig cooked in the ground with a thin hot vinegar sauce applied after by the eater. I’ve also learned to like dry rubs for ribs. I’m not that big a fan of the thick tomato sauces used on pork and beef ribs. I enjoy briskets but have never cooked one, assuming corned beef doesn’t count.
I’m not even sure we are a steak town. I can count the non-chain steak houses on one hand here. St. Louis is remarkably devoid of character or depth when it comes to food and culture, but YMMV.
I am going to try one or two of these to see how they go over. My wife and kids are kind of on the wimpy side when it comes to hot food, so I may have to forego the jalapeno shrimp boats. Maybe… a lot depends on whether I can get decent jalapenos and decent shrimp.
One question about onions. I usualy use yellow onions for general cooking, but switch to Vidalia onions when I can get them, and the biggest red and white onions I can find when making chili. Green onions seem to go with everything. Shallots, eh. Leeks, hmm… use sparingly. Any thoughts?
As my wife is half-Japanese, I know all about won-tons. We usually use pork and scallions rather than beef for stuffing with an apricot sauce for dipping.
As for prep time, I enjoy it. Gives me time to drink and taste. I also use it as an example on how to cook for three hours and not leave the kitchen looking like a disaster area.
Hopefully that last comment isn’t going to get me in trouble.
January 30th, 2009 at 2:07 pm
I’m strictly a white onion man, for pretty much everything. I’ll occasionally try a red, and hardly ever a yellow. I don’t believe I’ve ever looked at or for a specific species, just because I’m lazy. I like the smaller ones more than the big honkers they sell these days, but just a portion control thing. I alway forget green onions when I’m cooking. I used to have a marinated & grilled leek recipe that went just awesome with grilled steaks. Shallots are simply a pain and are naught but mini-green onions to my mind.
You can make a brisket flat in the oven with liquid smoke flavoring, and it comes out not bad. My uncle came pretty close to perfection when he owned Figaro, a liquid smoke mfr. I’d be reluctant to serve that to West Texans, though, who probably have smokers that are on trailers, or at least eaten from one.
Hell, make sliders on soft potato rolls – you can season the heck out of a lump of hamburger and make a variety of them — teriyaki, fire-mouth cajun, bacon. That, a squirt of yellow mustard, a pickle chip, and some grilled onion bits — delicious. Hella fun. Very carby, though.