Month: June 2019

Cocktails

Hill Country Peach Spritzer

by thetexastable11 Comment on Hill Country Peach Spritzer

I was inspired to create this cocktail using only Texas products, from ripe Fredericksburg peaches, Texas Wildflower Honey (proudly sourced from Texas Beekeepers), Thyme from Pearsall, TX, and Dripping Springs Vodka. The Texas peach season runs from mid May to the first week of August, with Fredericksburg being one of the largest peach producing areas in the state, what better to use this local fruit for a delightful summer cocktail. There are tons of roadside stands that sell all things peach; preserves, jams, pies, cobblers, and bushels of the fruit itself. It is such an experience to take a scenic hill country drive to view the beautiful and fragrant peach orchards and pick your own to take home. Have yourself a sweet Texas peach mixed with vodka for a true summer treat! I was inspired to create this cocktail using only Texas products, from ripe Fredericksburg peaches, Texas Wildflower Honey (proudly sourced from Texas Beekeepers), Thyme from Pearsall, TX, and Dripping Springs Vodka. The Texas peach season runs from mid May to the first week of August, with Fredericksburg being one of the largest peach producing areas in the state, what better to use this local fruit for a delightful summer cocktail. There are tons of roadside stands that sell all things peach; preserves, jams, pies, cobblers, and bushels of the fruit itself. It is such an experience to take a scenic hill country drive to view the beautiful and fragrant peach orchards and pick your own to take home. Have yourself a sweet Texas peach mixed with vodka for a true summer treat!

INGREDIENTS

Serves 2-4

  • 2 cups fresh diced peaches 
  • 3 sprigs fresh thyme
  • ½ cup water
  • ⅓ cup honey
  • 8 ounces vodka
  • ½ cup fresh lemon juice 
  • 1 cup chilled club soda
  • Thyme sprigs and peach slices to serve

INSTRUCTIONS

Combine peaches, thyme, water, and honey, in a saucepan over medium. Bring peach mixture to a boil and cook 5 minutes until peaches are soft; remove from heat and cool completely. 

Strain peach mixture through a fine mesh sieve into a large pitcher with vodka and lemon juice; chill. Discard peach solids (or save and use it to top some vanilla ice cream).

Stir club soda into drink just before serving. Divide drinks between ice-filled low-ball glasses and garnish with a thyme sprig and peach slice, if desired.

Breakfast

Eggs Benedict

by thetexastable1Leave a Comment on Eggs Benedict

When I think of breakfast, I think of weekend mornings at home with my Mom in her pajamas, the smell of coffee brewing, and her making one of her favorite breakfast meals, Eggs Benedict. The crispy English Muffin toasted with butter, salty Canadian Bacon, runny poached eggs, topped with creamy and comforting Hollandaise sauce. On almost every Brunch menu in the world, Eggs Benedict has many variations, served traditionally with Canadian Bacon, but another fantastic way to enjoy this is with smoked salmon or crab cakes. Open your window blinds and let that morning sun shine through, sip on some good coffee, play some relaxing tunes, and enjoy a breakfast that will warm you from the inside out.

Ingredients for Hollandaise (serves 4)

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Ingredients for Eggs Benedict

8 slices Canadian bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Directions

  • †Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • †Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. 
Appetizers

Guacamole Tradicional

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I would always spend my summers in San Miguel De Allende in Guanajuato, Mexico. The culture and history is rich there with cobblestone streets and bells that echo over the city from la Parroquia de San Miguel Arcángel, the towering cathedral overlooking San Miguel’s central plaza known as, El Jardin. We would always stay at the same casita that came with our very own house keeper, Dolores. Dolores was a pro at making freshly squeezed orange juice, chicken with squash blossoms, and of course guacamole. Every day after my mom, my aunt, and I would return from exploring the town, shopping the tiendas and street markets, and watching the vibrant people circling around El Jardin, we would return home to a gorgeous and bountiful platter of freshly made guacamole. Dolores would use only the freshest and simplest ingredients, ripe avocados and juicy limes from the Mercado de Martes, salted to perfection. This recipe was creamy and delicious, needing nothing more added. I have always liked my guacamole this way, with pico de gallo on the side. The memories of having this as we laughed and sat on the balcony that overlooked the courtyard full of pink and orange bougainvilleas and royal Poinciana will forever be engrained into my heart. So when I want to take myself back to that time in that beautiful place, I whip up some creamy guacamole served with crispy tostadas and have myself a cold Modelo Especial. This recipe is simple, the way it should be. You can serve it with some crumbled queso fresco and cilantro on top if you choose!

INGREDIENTS (serves 2)

  • 3 ripe avocados
  • 1 lime
  • A large pinch of salt

INSTRUCTIONS

  1. To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl.
  2. Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl. Add the salt and any/all or none of the optional ingredients. Using a fork gently mash each avocado half a few times then stir all ingredients together.
Appetizers

Marisa’s Pico De Gallo

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This Pico de Gallo recipe is specific to my best friend Misha, she is proud of this as well she should be, as it is flavorful and such a crowd pleaser. She is adamant about the fact that she does not measure anything, but the below measurements are approximate. She also adds ground black pepper to her Pico which adds another level of spice that is integral to the flavor of this recipe. She made this for my housewarming fiesta, served with homemade tortilla chips and Piña Coladas to compliment! I will only use her recipe for Pico, it is the best there is. Nothing better than the robust, fresh produce all marinating together with lime juice for a delicious aperitivo!

Ingredients (serves 2-4)

  • 5 whole roma tomatoes diced
  • 1/4 large yellow onion diced
  • 1/4 cup Cilantro minced
  • 1/2 large jalapeno pepper minced, seeded if you want a more mild taste
  • 2 tablespoons freshly squeezed lime juice
  •  salt and pepper to taste

Instructions

  1. Place all ingredients into a large bowl.
  2. Mix and season with salt and pepper, to taste.
  3. Cover and place in fridge until ready to serve!
Soup & Salad

Pozole Verde

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Hearty and comforting, this spicy Pozole Verde is made with slow cooked shredded chicken, hominy, and a spicy tomatillo and pepper blend. I tried pozole verde years ago and have wanted to make it ever since. I decided it would be a fabulous choice for my housewarming fiesta, as an alternative to the usual Mexican dishes served at a fiesta-themed party. My very talented (and handsome) boyfriend Logan helped me make this for all of my guests, we have said we will most definitely make this again. Served with tostadas, and topped with your choice of limes, avocado slices, radishes, and cilantro, it is the most authentic and deliciosa dish!

Ingredients (serves 6)

  • 6 cups chicken stock
  • 2 pounds chicken thighs or breasts
  • 1 pound tomatillos husked and halved
  • 1 small yellow onion quartered
  • 2 poblano chiles chopped
  • 2 jalapeños chopped, plus more for serving
  • 1 tablespoon dried oregano
  • 4 large garlic cloves smashed
  • 1/2 cup chopped cilantro stems and leaves; plus more for serving
  • Kosher salt to taste
  • Black pepper to taste
  • 3 cans hominy drained
  • Red radishes sliced; for serving
  • Avocado sliced; for serving
  • Lime wedges for serving

Instructions

  1. In a large Dutch oven set over medium-high heat, bring the chicken stock to a boil. Add the chicken pieces, tomatillos, onion, poblanos and jalapenos, oregano, and salt. Return to a boil, then reduce the heat to low, cover and simmer for 40 minutes until tender.
  2. Carefully remove chicken from pot and shred the meat, discarding the bones and skin. Skim fat from the cooking liquid and reserve.
  3. Place a large fine mesh strainer over a large bowl and strain the broth through it. Set aside.
  4. Transfer the solids to a blender. Add garlic cloves, cilantro, and 1 cup of the broth and puree until it reaches your desired smoothness. Season with salt and pepper to taste.
  5. Return Dutch oven to stovetop, setting it over high heat. Add 2 tablespoons of the skimmed fat to the pot and allow to cook and sizzle for 30 seconds.
  6. Pour the tomatillo puree to the pot and stir, being careful not to get splattered with the hot sauce. Reduce heat to medium. Add the stock and stir to combine, then stir in the shredded chicken and drained hominy. Cook for 10 minutes until warmed through, seasoning with salt and pepper as desired.

Serve the pozole garnished with cilantro, sliced radishes and jalapeno, avocado, and lime wedges.

Cocktails

Honey and Ponderosa Lemon Anejo Margarita

by thetexastable1Leave a Comment on Honey and Ponderosa Lemon Anejo Margarita

My mom lives in Bayview, TX where the orchards are plentiful. I made this cocktail with fresh ponderosa lemons from her neighbor’s tree. A ponderosa lemon is a hybrid between a pomelo and a citron, they taste just like a lemon but are a very unique fruit. I also used Bayview honey, from the gentleman down the road that sells local honey, it has a hint of citrus from all of the bees that pollinate around the orchards. Much of the state’s citrus originates from the Rio Grande Valley, so I found it suiting to use this lemon and local honey for this fun and refreshing drink.

Ingredients

  • 2 ounces añejo or reposado tequila
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce honey
  • 1/2 ounce grand marnier
  • lemon wheel for garnish

Instructions

  1. For the salted rim, take a lemon wedge and coat the rim of an old fashioned glass. Dip in margarita salt, rotating until coated.
  2. Combine all ingredients (except for the ice) in a cocktail shaker. Stir vigorously until honey fully dissolves into the cocktail.
  3. Add a cup of ice and shake vigorously for 10 seconds. Pour straight into the old fashioned glass with the (now crushed) ice from the shaker. Garnish with a lemon wheel.

Be sure to dissolve the honey into the drink before adding ice. This is to prevent the honey from freezing/clumping when shaking.