Yee Haw It's Cowboy Caviar

 There's a fun summer dish in town and it's Cowoby Caviar. It's a zippy mix of black beans - hence the name and different veggies. It's one of the easiest and tastiest dishes ro make during August.

This has been on my radar for some time. It was finally time to make it and it was a fun make.It was the perfect lunch and dinner during a steamy 100 degree day.

The original recipe first made in Rexas during the 1940's calls for an avocado , a bell pepper , cherry tomaotes, black eyed peas and sweet corn. I changed up the orginal recipe by omitting the black eyed peas and olives - maybe next time,.

I used two chopped avocados simply bhecause I love avocados.

These were cut into long strips, You can chop them into smaller pieces as per the original Cowboy Caviar recipe.

                                     

 Then the tomatoes. I love a summer dish with a lot of tomatoes so I added three chopped ones.I added their juiice too which adds to the vinaigrette.

Thne the green pepper. I used green instead of red because it added color. This was sliced and chopped into small pieces. As for the corn, I'm not a fan of it so I let others add their own. 

You should use a red onion but that can be too intense in flavor. I opted for a sprinkle of onion powder along with a dusting of garlic powder. Since this was is a Texan dish, I switched the lime for a teaspoon of chili powder for a real cowboy Tex-Mex flavor. It gave the vinaigrette a zingy flavor,

A quarter of a cup of olive oil and red wine vinegar is all it needs for the vinaigrette. Add seasalt and freshkly ground pepper for more flavoring.

                                                           Here it looks like a tomato salad.

                                                         I added these. Stop & Shop's Blue corn chips which have a deeper,        mellower taste than their yellow corn counterparts

It made them much better. This was one of the best salads I've had. It was delicious , thanks to the different veggies and the kick of chili powder. I plan on making this again - soon. It's the perfect weekend dish and even for a party.

Coeboy Caviar is the dish of the summer. It's the perfect cool and easy dish for a steamy day. Make it and enjoy its' tasty mix of veggies and chili powder.

The Thrill Of Pure Nachos

 Who doesn't love nachos, especially with hot gooey cheese on top? it's one of the best snacks out and definitely fun and delicious to make at home. There are so many variations to choose from  , all tasty.what's best is that the base, tortilla chips are easy to bake at home.

Famed Mexican cook and writer , Pati Jinich, star of the PBS show Pati's Mexican Table wrote a very informative article in today's New York Times Food section. Nachos are not an ancient Mexican dish going back centuries but rather a post World War II Mexico creation. The border city of Piedras Negras in the province of Coahuila, is their birthplace, across from a military base in Eagle Pass Texas. The wives from the base often went across the Rio Grande to shop and eat. They stopped for a drink and a bite at the Victory Club where the maitre' d'hotel , Ignacio Anaya was working. Unfortunately there was no one in the kitchen so Ignacio or as he was known Nacho (which is a nickname for Ignacio) created a quick appetizer with what was in the kitchen at the time. There were corn tortilla chips or totopos, government issued Colby cheese and jalapenos. The wives loved it so much they asked for seconds and it became a standard at the Victory Club. Fast forward to the Seventies where Frank Liberto, a Texas businessman took the dish to the masses thanks to an emulsified cheese sauce. It stayed liquidy without being heated up and an easy to assemble pump for dispensing. They were quickly sold at balls games and malls, Now there's even a Nacho Festival where the requirements are the basic ingredients.

Nachos are a fun dish that's easy to interpret. Ms. Jinich includes the recipe for homemade tortilla chips.It's a simple make whether baked or fried. You just need  about thirty fresh corn tortillas and sea salt to bring out the flavor. Each  tortilla has to be cut into six equal pieces and either deep fry or bake. Just use your air fryer for a much easier and less messier method. The original recipe calls for shredded Colby cheese which has the appropriate bite and pickled jalapenos.Ms. Jinich also includes the recipe for these too.They're sort of like a fiery giardineria with the inclusion of carrots and pearl onions. Brown sugar is added for some sweetness along with two kinds of vinegar to balance it. Then there is the bricklayer style nachos. This is almost like a casserole thanks to the different layers. .Ms. Jinich combines bacon with Mexican chorizo and layers this mouth watering mix with beef sirloin and Roma tomatoes.This is layered over the chips like mortar over bricks. A melty cheese like Moneterey Jack or Oaxaca is then crumbled on top. You can even use mozzarella too if these aren't available. It''s then baked in a 400 degree F oven for eight to ten minutes. You can add sliced avocado crumbled queso fresca and scallions. Black olives are also a good topping too.

Nachos are a fun, tasty dish that work as a snack or as a meal. Make the original or the bricklayer's version for a flavorful combination of tortillas, cheese and jalapenos. Then enjoy this well loved classic!

Pecan The Perfect Holiday Nut

Pecans are tasty.Their rich buttery flavor makes them  the perfect add in for both savory and sweet recipes.Use them in everything from snacks to hors d' oeuvres , from stuffings to pies. They are versatile  - the perfect ingredient for upcoming holidays.

Pecans have been around since pre-Columbian days, the name coming from the Algonquin language. The indigenous Americans foraged them and the nuts were an excellent source of energy. They could sustain tribes five times more than wild fowl and there was no preparation.The Spanish were the first Europeans to try them and brought the nuts and seeds back to Europe.In America, Georgia and Texas have the best , with the two states being rivals in producing the best tasting ones. Pecans are an excellent source of both manganese and folic acid as well as magnesium and phosphorous. Be careful though with them, Ten pieces are around one hundred calories and are very high in fat.Pecans can last two to four weeks in a pantry and nine months in the fridge. They're excellent for freezing , lasting up to two years in the freezer. Should you get the shelled or unshelled ones? That's up to you. Of course just shelled ones taste better but there's some work in cracking open the shells and then discarding them. If you opt for this kind, just be careful. The last thing you need is friends and family cracking a tooth or cutting their gums on an errant shell fragment . The nuts should be carefully sifted through before using them in any recipe.

Pecans are a great way to open any holiday dinner or party. Salted ones are super easy to make.It's tossing the nuts with melted butter and sea salt and then baking them on a cookie sheet for 15 minutes in a 325 F. oven. Add cayenne for color and heat or even turmeric for savory spiciness.  Chopped pecans can be added to cream cheese for a nutty spread on crackers or slices of toasted baguette.Combine roasted ones with blue cheese to create a topping that will go well with grapes.Pecans are a buttery and crunchy addition to traditional stuffing recipes. Try them and cranberries in filling for a savory and sweet mix or with apples for a crunchy textured one.They're also great rounding out side dishes. Pair them with roasted beets for a sweet textured salad, perfect not just with turkey but also ith  roast beef and chicken. Butternut squash benefits from them and onions, in a yummy saute.Of course, the best way to have pecans for dessert is in a tasty ooey gooey pie. Nothing beats a slice of pecan pie with a big puff of whipped cream. They can also star in cookies too. A holiday treat is a butter pecan cookie or a chocolate chip one studded with pecan bits. Pecan bars are another holiday sweet along with pecan clusters. This last is super easy to make. Just melt chocolate  in the microwave, then mix in pecan bits and chill on a greased cookie sheet.

Pecans are the most versatile holiday ingredient. Try them to open a party or to finish a meal. Try them in savory or sweet recipes. They are a treat both in taste and use.

Chili Days Ahead

Ok, now that work and school are in full swing , it's time to think about quickie meals. Your best bet is something you can make on the weekend, serve it then and then turn it into Monday's , Tuesday's or even Friday's leftovers. What's an easy dish to make in quantity ? Chili!!! This is a simple dish to whip up along with being hearty , tasty and satisfying. You can serve it over sliced corned bread one day , and with rice the next time a few days later.

Chili probably originated in Chihuahua, Mexico or around the Baja Peninsula during the 1840's. First served free in cantinas this was a quick and easy way to feed hungry patrons and get rid of all left over meats. It became more and more popular north of the border. the first mass produced and canned chili occurred in 1908 in - where else - Texas. Chili is also that state's official dish.

There's all sorts of chilis, from vegetarian to deer meat (LBJ's favorite) to one using white beans. You can regulate the heat by the amount of chili powder thrown in. Some friends of mine insist on making a four alarm one. This is great if you want the roof of your mouth burned off. Stick with making a more palatable one. The milder ones bring out the flavors of the tomatoes , beans , meat and onions. Just a pinch will really be sufficient.


My mom makes one of the best in the e world Enjoy this vegetarian version with family and friends.

1 pound vegan chop meat
1 clove garlic
1 onion chopped
1 can of kidney beans
1 can of tomatoes
salt and pepper to taste

Brown meat and onion first in oil iver a medium heat. Add tomatoes and garlic. Stir until thoroughly mixed. Add spices and kidney beans and let simmer for forty five minutes to an hour.
Serves four comfortably. Leftovers can be store din freezer ready containers and then later microwaved for two minutes.

Adios.
PS write me about your favorite chili experience and win a prize . Write to this blog or at my e mail LIZRWRITER@aol.com