Lisa Fain - The Homesick Texan Cookbook

Imagine hot cheesy enchiladas topped with spicy beef chili, sprinkled with chopped onions. Now think of strips of fried tortillas cooked with an ancho and tomatillo salsa and scrambled eggs. How about corn chowder with roasted jalape?os and bacon? Now finish with a little peach cobbler or pecan coffee cake. Do I have your attention yet?Good.Because if you love these flavors as much as I do, you need to get yourself a copy of Lisa Fain's The Homesick Texan Cookbook. Do you know Lisa Fain? A 7th-generation...

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Texas Caviar

4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)8 green onions, just the green parts thinly sliced1/2 cup chopped cilantro3 jalape?o chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained1 yellow bell pepper, seeds and stem removed, diced3 cloves garlic, minced2 Tbsp olive oil2 Tbsp lime juice1 teaspoon ground cuminSalt and black pepper, to taste1 In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalape?o,...

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Salsa Verde Chicken Bake

While the chicken is cooking, prepare some rice or quinoa to serve with the chicken. You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts.1 Preheat oven to 350?F. Remove the tenders from the chicken breasts and cut the larger pieces in half. You should have 4 4-ounce chicken portions plus the tenders. Line a 8x8 casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can...

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Fennel Gratin

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Suzanne's Old Fashioned Pumpkin Pie

2 cups of pumpkin pulp pur?e from a sugar pumpkin* or from canned pumpkin pur?e1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk1/2 cup packed dark brown sugar1/3 cup white sugar1/2 teaspoon salt2 eggs plus the yolk of a third egg2 teaspoons of cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground cardamon 1/2 teaspoon of lemon zest1 good crust (see p?te bris?e recipe)* To make pumpkin pur?e from a sugar pumpkin: start with a small-medium...

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Stuffed Roast Turkey Breast

Even if you end up not eating the skin, it's important to wrap it around the turkey roll for roasting. It will bathe the turkey in flavor and will keep the breast from drying out.1 Place dried porcini mushrooms in a bowl. Cover with hot water and let sit for 15 minutes or so while the bacon in the next step is cooking. Once rehydrated, then chop.2 Slowly cook the bacon in a medium frying pan on medium heat until crispy. Remove the bacon to a paper-towel lined plate. Once cool enough to touch, chop....

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Chipotle Turkey Pozole

Every Thanksgiving, after our grand roast turkey dinner, we fill up a huge stock pot with the turkey carcass and water, and make several quarts of turkey stock for soup. Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It's made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smokey chipotle chile peppers in adobo. I've written about pozole before. It's hard to...

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