The Homesick Texan Cookbook
Format: PDF / Kindle (mobi) / ePub
When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family's farm. But most of all, she missed the foods she'd grown up with.
After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she'd always enjoyed at potlucks, church suppers, and backyard barbecues back home.
In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you.
Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain's signature twists. There's SalpicÓn, a cool shredded beef salad found along the sunny border in El Paso; Soft Cheese Tacos, a creamy plate unique to Dallas; and Houston-Style Green Salsa, an avocado and tomatillo salsa that is smooth, refreshing, and bright. There are also nibbles, such as Chipotle Pimento Cheese and Tomatillo JalapeÑo Jam; sweet endings, such as Coconut Tres Leches Cake and Mexican Chocolate Chewies; and fresh takes on Texan classics, such as Coffee-Chipotle Oven Brisket, Ancho Cream Corn, and Guajillo-Chile Fish Tacos.
With more than 125 recipes, The Homesick Texan offers a true taste of the Lone Star State. So pull up a chair-everyone's welcome at the Texas table!
queso, you’d always find a block of cream cheese that was draped in a shocking green jelly. This wasn’t just any jelly—it was jalapeño jelly, a preserve both hot and sweet. I decided to revisit jalapeño jelly, but opted to use tomatillos in mine, due to their natural pectin. I also decided not to use food coloring, as I find the natural shade of the chiles and tomatillos attractive as it is. OK, so I admit that this is not the jalapeño jam you grew up with, but is that so bad? You’ll still love
onions are translucent, about 5 minutes. While the onions and chiles are cooking, whisk the eggs in a bowl with the milk, salt, black pepper, cumin, and cilantro. 3. After the onions and chiles are cooked, add the garlic to the skillet and cook for 30 more seconds. Add the egg mixture and the tortilla strips to the skillet, and let the eggs sit for about a minute or until set on the bottom. Stir gently. Sprinkle cheese on top of the eggs and continue to stir gently until the cheese has melted.
certainly the case for my grandma. A stone’s throw up the road from her farm in the no-stop-sign town of Chambersville is the one-stop-sign town of Weston. It has a gas station, a post office, and one restaurant that specializes in, yep, catfish. While it’s fun to go out for a fish fry, making it at home doesn’t take much effort, as fried catfish is a simple affair. Though when served with Cabbage and Radish Slaw (here) and a basket of Hush Puppies (here), I can’t think of a finer feast. 1
a cemetery, a Methodist church, and several farms, I was a direct descendant of the area’s namesake, Elisha Chambers, and was thrilled to be on Texas land that had been in my family for 160 years. I had come all the way from New York because I wanted to learn how to preserve from a master—my grandma. Upon arrival, she informed me that her Golden Delicious tree was dropping ripe apples like rain and she decided that would be a good place to begin my canning education. After putting on some
or 2 canned chipotle chiles in adobo, diced 2 cups asadero or Muenster cheese, grated (8 ounces) 1. Dissolve the yeast in the warm water in a large bowl. Melt the butter on medium-low heat and then whisk in the milk and egg. Add the milk mixture to the yeast. Add the flour and salt to the liquids and stir until incorporated. Turn out the dough onto a lightly floured surface and knead until smooth. 2. Place dough in a bowl, cover, and let rise until it’s doubled in size, about 1½ hours. Knead