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As the gorgeous bluebonnets are blooming here in central Texas..and the smells of the neighborhood BBQ trailer flow through the open windows...and seeing Blue Bell ice cream stocked in the freezer, I am reminded of the new culinary delights I am finding in Austin, TX. Between all of the Mexican restaurants, the German restaurants, and the great markets, I am in heaven!
Being a military wife, I have lived many parts of the country. Each state I've lived in has had their share of fine food. Starting with my home state of Kansas, I'd say we are, of course, known for our great barbeque meats and a local favorite is Ross-Nunemaker sweet corn..it melts in your mouth! In Hawaii, I tried sushi, huli chicken, various fishes, poke (raw fish in a soy sauce), and various Asian-style dishes. Although some people will say Hawaii has some of the best food ever, I do not like fish or Asian food; therefore, I wasn't too fond of the food. The only thing I learned that I loved was the Huli chicken with pineapple salsa. Huli Chicken is a basic seasoned chicken cooked over an open fire grill and it tastes great after a long day on the beach. I left Hawaii..and didn't miss the foods too much, although they were fresh and excellent. Of course, I've written a whole blog on my southern cooking and eating experiences in Southern Alabama...I love it all! And in Northern New York? This was probably the worst place for any culinary delights. Watertown was on the border of Canada..and I am not aware of any foods that Canada is known for. In fact, the best Mexican place in a 100 mile radius of Watertown was a Tex Mex place in Kingston, Canada. I thought maybe there would be some great New York Italian places...but there weren't any that were great, unfortunately. The only thing I enjoyed and miss in NNY was the fabulous apple orchards with fresh apple cider doughnuts and cider. These could only be enjoyed for a month or two in the fall though.
And finally, we are in the great state of Texas. I don't know about you but it seems like men just LOVE Mexican food. And over the years, I have learned that I love Mexican food way more than I did growing up. In every place we have lived in the military, we have lacked in the Mexican restaurant department. Hawaii, of course, did not have any decent Mexican restaurants. Enterprise, AL had two restaurants..One was way too mild and the other got shut down for violation health-code reasons...possibly involving a goat. And finally, there wasn't one Hispanic person to be seen in the NNY region so there weren't any good Mexican restaurants up there as well. The Cantina in Sackets Harbor served salsa that wouldn't even burn my mild tongue and B was terribly disappointed. So, when B and I were counting down the days to gobbling down Mexican food down in Austin, we really expected to have Mexican every other weekend. And now... almost ten months into living in Texas, we've ate at a Mexican restaurant once!!! And it was actually a more authentic Mexican restaurant than traditional Tex-Mex. I had mole sauce for the first time...Not too fond of the cinnamon flavor in a Mexican dish but many people love it.
I've learned quite a few things about Texas cooking...just as I did with Southern Alabama cooking. First, Texas BBQ is a BIG deal. In Austin, there's quite a bit of debate on what's best.... Salt Lick, The County Line, Green Mesquite...etc. They even debate what kind of wood is best. And not even what type of wood..the age of the wood..the dryness of the wood.. etc. Sauces, spices, and rubs are everything..and most Texas BBQ seems spicy. There's definitely a difference between Tex-Mex and authentic Mexican food; however, I can't tell you specific differences yet. Finally, Texas has the best homemade tortillas. Every grocery store makes them fresh, right in front of you. When I pick up a bag of tortillas, they are often hot with steam trapped in the bag. They have a better flavor and texture...I love using them for everything.
I'm still hoping to go to one of those realllllly tasty Mexican restaurants sometime. And I still don't like Tex Mex or BBQ that is too spicy. I still feel out of place shopping at our nearest grocery store, Fiesta Mart. But, any guests that come to visit..salsa, guac, and fresh tortillas are always on the table. I've also learned that Lousiana is a close neighbor to Texas...and I'm starting to try gumbo and shrimp etoufee.. Might not like it all as much as I do cajun music. But I'm trying!
So, YA'LL....here's my three favorite "Tex Mex" inspired recipes. Enjoy!
Sarah's Sassy Salsa
10-12 GOOD tomatoes (I prefer ripe romas. If you use regular tomatoes, make it 7-8 depending on size)
1 onion
3-5 jalapenos (Use 3 and take seeds out for mild...use 5 and leave seeds in for HOT!)
4-5 large garlic cloves
1 small bunch of cilantro
1 tablespoon of Paula's House Seasoning (mix of salt, pepper, and garlic powder--or one teaspoon of each + one additional teaspoon of salt)
Olive Oil
Lime Juice
Cut tomatoes and jalapenos in half. Cut onion in fourths..save one fourth and set aside. Smash and peel garlic cloves. Set one aside. Place all tomatoes, jalapenos, and 3/4 of onion and remaining garlic cloves on large, foil-lined pan. Drizzle with a little olive oil. Place in oven under high broiler for 5-7 minutes. Watch carefully and take out when edges are starting to burn. While tomatoes are broiling, place cilantro, 1/4 of onion and 1 garlic clove in large food processor. Pulse a few times till ingredients are finely chopped. Leave in processor.
When tomatoes are broiled, take out and let cool for five minutes. Place all tomatoes, jalapenos, garlic, and onions in with the onion mixture in food processor. Pulse for 20-30 seconds till processed. If you like chunky salsa, pulse a few times. Add seasonings and a few dashes of lime juice and pulse again. Serve with chips. **Can be stored in airtight container for several weeks in refrigerator.
Sarah's Chicken Fajita Salad
My healthier salad form of Chicken Fajitas
1 bag of field greens salad mix
2 chicken breasts
1 half bottle of fajita marinade or 1 pkg of fajita mix, made according to directions
1 avocado
1 small red onion
1/4 cup of roughly chopped cilantro
1 small red pepper
1 roma tomato
1 cup of fresh grated pepper jack cheese
Vinegarette:
1 cup of medium salsa
1/2 cup of water
1/4 cup of olive oil
1 T of vinegar
Marinate chicken for a few hours before preparing salad. Grill chicken till fully cooked. Cool, slice into strips, and set aside. Arrange salad, tossing greens with cilantro, pepper, and onion. Arrange sliced chicken, diced tomato, and sliced avocado on top. Top with pepperjack cheese.
For Vinegarette:
Put in shakeable, closed container. Mix all ingredients and shake vigorously. Serve with salad.
***I like to serve this salad with the following quesadillas for some substance :) OR...you can serve salad and place in tortillas to eat "wrap style".
Sarah's Spinach Quesadillas
Because Sarah often hates meat....
6 Soft Taco Size Tortillas
1-1 1/2 cups of fresh monterey jack cheese (or pepper jack if you like things spicy)
1 bag of baby spinach
1 small onion, chopped
2-3 cloves of garlic, minced with garlic press
1 roma tomato, chopped (optional)
2 tablespoons of butter
Olive Oil
Salt, Pepper, Garlic (Paula's House Seasoning)
Heat oil and butter in pan over medium heat. *I add butter because it adds a little flavor to spinach* Add onion and garlic. Saute till softened. Add spinach one cup at a time. Spinach will wilt in pan and become runny. Add a teaspoon or two of seasoning. Saute over heat for a few minutes for spinach to absorb flavors. Toss in chopped tomato at end. Take off heat. Lightly drain off extra liquid if there's a lot.
Lightly oil a large frying pan or griddle and place on medium heat. Have all tortillas ready on counter. Spoon a generous spoonful of cheese and a large spoonful of spinach mixture in each tortilla. Carefully place on greased pan. Flip over side when quesadilla starts lightly browning. You can flip quesadilla a time or two till it is lightly browned and ends are sealed. Place on ovenproof pan. Cook rest of quesadillas same way. You can keep quesadillas in warm oven. Slice each quesadilla 3 times with pizza cutter. Serve with Chicken Fajita Salad.
