Cornbread is a staple for every good southern cook. When it comes to making cornbread, few can compete with my own wife, and wonderful southern cook, Marilyn. Here is her cornbread recipe using jalapenos, her daughter Shannon’s favorite.
Ingredients
• 2 ½ c cornmeal
• 1 c flour
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 4 tsp. baking powder
• 3 eggs, lightly beaten
• 1 ½ c milk
• ½ c cooking oil
• 16 oz. can cream corn
• 2 jalapeno chili peppers, chopped and seeded
• 2 c sharp cheddar cheese, grated
• 1 onion, large, grated
Directions
Combine first five ingredients in a bowl. In another bowl, mix milk, eggs and cooking oil, and then combine with cornmeal mixture. Stir in remaining ingredients, and then pour into two well greased baking pans. Bake at 425° for 25 minutes, or until done.
Eric'sWeb
Showing posts with label texas cooking. Show all posts
Showing posts with label texas cooking. Show all posts
Sunday, April 17, 2011
Saturday, April 09, 2011
Big Billy's Texas Pintos with Tomatillo Salsa Verde - a weekend recipe
Big Billy loved his beans. Once when he was staying with me and Anne, he cooked up pinto beans, complete with his special tomatillo salsa Verde. He also whipped up a pan of cornbread using ingredients he found in our pantry. To say the meal was wonderful is an understatement. It was sublime!
Ingredients
• 1 lb dry pinto beans
• 29 oz chicken broth
• 1 onion, large, chopped
• 1 jalapeno pepper, chopped
• 3 cloves garlic, minced
• ½ c tomatillo salsa Verde
• 1 tsp cumin
• ½ tsp black pepper, ground
• 1 c water
Directions
Soak beans overnight in a large pot with ample cold water. Drain and place the pinto beans in a crock pot. Pour in the chicken broth and water. Stir in onion, jalapeno, garlic, tomatillo salsa Verde, cumin, and black pepper. Cook for 8 hours.
Eric'sWeb
Ingredients
• 1 lb dry pinto beans
• 29 oz chicken broth
• 1 onion, large, chopped
• 1 jalapeno pepper, chopped
• 3 cloves garlic, minced
• ½ c tomatillo salsa Verde
• 1 tsp cumin
• ½ tsp black pepper, ground
• 1 c water
Directions
Soak beans overnight in a large pot with ample cold water. Drain and place the pinto beans in a crock pot. Pour in the chicken broth and water. Stir in onion, jalapeno, garlic, tomatillo salsa Verde, cumin, and black pepper. Cook for 8 hours.
Eric'sWeb
Saturday, July 10, 2010
Big Billy's Crawfish Quesidillas - a weekend recipe
Big Billy was a Texan, transplanted from Arkansas by way of Oklahoma. He had a big booming voice that somehow even overwhelmed his six foot four, four hundred pound body. Big Billy wasn’t ashamed of his weight and he had a razor tongue that could lacerate most mere mortals in seconds, if they ever dared not treating him like the super intelligent person that he was. Kathy was Big Billy’s better half. More intelligent than even Big Billy, she was the keel that kept his boat positioned on the straight-and-narrow.
Once, at a Superbowl party in Oklahoma City, Kathy fell in love with an abandoned blonde cocker spaniel with the regal name of Stacy’s Blueberry English Muffin. One of the young dog’s elderly owner’s had recently died, the other no longer capable of caring for the pedigreed cocker.
Muffin was on her way to the pound but Kathy begged Big Billy to let her adopt the friendly dog. He agreed, but only after obtaining her promise to “do anything he asked of her” for a month. Hmmmm! I have no clue what wild and depraved acts Kathy had to ultimately perform, but Muffin turned out to be one of the world’s best dogs, a real princess that even Big Billy eventually bowed down to
Muffin and Big Billy are both gone, but Kathy now lives in Austin along with her new husband Ross andtwo kitties Lefty and Blacky (named after some crazy country-western song, I think) that she and Big Billy had adopted. Since Kathy is allergic to cats, she built them their own air-conditioned palace behind her house on Lake Travis. Ah, the lives of the very rich!
Anyway, here is one of the many wonderful dishes Big Billy and Kathy used to cook up. It’s a Louisiana/Texas specialty that I think you will like.
Big Billy’s Crawfish Quesadillas
Ingredients
• 8 ten inch flour tortillas
• 1 lb. peeled crawfish tails, lightly rinsed and drained
• 1 medium onion, chopped
• 1 Tbsp. butter
• 1/2 cup green onions, chopped
• 1 cup Monterey Jack cheese
Preparation
Butter a non-stick skillet and sauté onion on medium heat until tender. Add green onions and crawfish and sauté about 10 minutes. Spritz a large skillet with cooking spray and place on medium heat. Place tortilla in skillet and spread with 1/2 cup crawfish and cheese, and top with another tortilla. Cook 1 minute on each side and then cut into 8 wedges. Serve quesadillas as an appetizer along with Texas hot sauce and sour cream.
Eric'sWeb
Once, at a Superbowl party in Oklahoma City, Kathy fell in love with an abandoned blonde cocker spaniel with the regal name of Stacy’s Blueberry English Muffin. One of the young dog’s elderly owner’s had recently died, the other no longer capable of caring for the pedigreed cocker.
Muffin was on her way to the pound but Kathy begged Big Billy to let her adopt the friendly dog. He agreed, but only after obtaining her promise to “do anything he asked of her” for a month. Hmmmm! I have no clue what wild and depraved acts Kathy had to ultimately perform, but Muffin turned out to be one of the world’s best dogs, a real princess that even Big Billy eventually bowed down to
Muffin and Big Billy are both gone, but Kathy now lives in Austin along with her new husband Ross andtwo kitties Lefty and Blacky (named after some crazy country-western song, I think) that she and Big Billy had adopted. Since Kathy is allergic to cats, she built them their own air-conditioned palace behind her house on Lake Travis. Ah, the lives of the very rich!
Anyway, here is one of the many wonderful dishes Big Billy and Kathy used to cook up. It’s a Louisiana/Texas specialty that I think you will like.
Big Billy’s Crawfish Quesadillas
Ingredients
• 8 ten inch flour tortillas
• 1 lb. peeled crawfish tails, lightly rinsed and drained
• 1 medium onion, chopped
• 1 Tbsp. butter
• 1/2 cup green onions, chopped
• 1 cup Monterey Jack cheese
Preparation
Butter a non-stick skillet and sauté onion on medium heat until tender. Add green onions and crawfish and sauté about 10 minutes. Spritz a large skillet with cooking spray and place on medium heat. Place tortilla in skillet and spread with 1/2 cup crawfish and cheese, and top with another tortilla. Cook 1 minute on each side and then cut into 8 wedges. Serve quesadillas as an appetizer along with Texas hot sauce and sour cream.
Eric'sWeb
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