In the 1930’s, cattle ranchers on the vast ranch lands of South and West Texas inadvertently began one of the most popular traditions in Western cuisine. The ranchers would often allow beef to be butchered for the workers during round-ups and drives. Unwanted parts such as the head, hide, and trimmings (including pieces known now as “skirt steak”) were given to the Mexican cowboys. The vacqueros would use these pieces to create many different meals including menudo, barbacoa de cabeza, and what we now know as fajitas. They would slice and marinate the unwanted skirt steak, grill it over an open fire, and fold it up into a tortilla with beans and whatever vegetables they had. Over time, adventurous American cowboys sampled the meal and soon the tradition of using up the skirt steak for fajitas took off. (Only the most adventurous cowboys sampled the menudo and barbequed head and those two meals were left in the dust of comparative obscurity.)
Continue reading “Grilled Fajitas”
Last Monday I contributed for the Guacamole add on, and started to dream about rich, creamy guacamole. On Saturday I picked up my Guacamole pack and looked through the bag; avocados, green onion, jalapenos, cilantro, limes and another bag. Inside that bag was a treasure that I was not expecting; dried Chipotle peppers. By the time I got home I had lost interest in the avocados and my sights were firmly set on those wonderful aromatic chipotles. In my conventional basket were 4 big ripe tomatoes, BINGO…Fire Roasted Salsa! It took a couple days before I had time to make the salsa, by then I had remembered the avocados and guacamole.
Continue reading “A Trio of Salsa”
Sometimes we get an item that is so ubiquitous that we just don’t think of all the quick and easy things to do with it. Case in point: Bell peppers. Sometimes we get in a rut in our thinking… What do I do with these peppers? Well, here are some quick and easy ideas from Facebook:
Continue reading “Peppers – Quick and Easy”
It’s alluring… It could be savory, or sweet, but seems somewhat risky in comparison to whipping together a regular pico de gallo. It sounds very sophisticated, but you may be still intimidated. We are here to help you untangle the anatomy of a mango salsa!
Continue reading “The Anatomy of a Mango Salsa”
One of the blessings I’ve gotten from participating with Bountiful Baskets is the ability to change my family’s opinion about food. In the three years that I’ve been participating and volunteering (and running my own site, and facilitating many other sites in my state), my family has stopped eating at McDonald’s, started eating many more homemade meals, and finally – they’ve started requesting that I make staples for them.
Continue reading “Tangy Orange Ketchup”
I realize it may not seem like the time of year to post grilling ideas. I am a believer though in year round outdoor grilling and BBQing. One of my favorite episodes from the 80’s classic the Cosby Show is when Cliff decides to have a BBQ in the middle of the winter. Clair insists on eating indoors but agrees to using paper plates. I can totally identify with the need to light the charcoal and throw something on the BBQ regardless of the weather. My Dad and I are both known to grill in wind, rain or even snow.
We’ve had some of my favorite produce to grill in recent baskets and I thought I’d share a few of my favorite techniques.
Continue reading “Grilling for All Seasons”
A few months ago I had a driver arrive at my site and ask where the woman in charge was. When I told him I was the man in charge the driver responded, “Usually there is a women in charge, are you sure you know what you are doing?”
Continue reading “The Clean Out the Fridge Scramble”