Labor Day Beer Brats

Beer Brats

I wrote this recipe for anyone on the road or in a hurry.  Easy ingredients and easy grilling!

Beer Bath:

1 onion, sliced thin

a pat of butter or a tablespoon of cooking oil

1 14oz can chicken broth

1 12 oz. Bottle your favorite beer 

As many brats as you want to grill (if cooking for a huge crowd double or even triple beer bath)

Sauté the onion slices until soft and starting to brown.  Add beer and broth.  Bring to a simmer and then add the brats.  Bring to full boil and then reduce heat to a simmer.  Simmer for 20 minutes.  Turn the brats down and keep them warm over a low heat until ready to grill.  Toss them on the grill as needed.  Brown and serve with what ever fixins you like.  I always spoon out a few of the onion slices to top mine, but that’s just me!

Red Hot, South Texas, Shrimp en Escabache

I move to Cave Creek thirty-three years ago.  Our son Joey had just been born and Kathy and I had opened up a small plant nursery next to my family’s natural food store and juice bar.  In those days Cave Creek and Carefree combined had a wintertime population of about 5000, which dropped down to 2000 in the summer.  The first real friend and resource I made in town was long time resident Bill Payne.  Bill is a first class welder and true “shade tree” mechanic.  Many times he has gotten up in the middle of the night and driven out to the some dirt road where I was broken down.  He then crawled through mud or cactus to wire and duct taped my truck back together and then helped me limp it back home.  Bill is one of the few people I know that can speak from an educated standpoint on both the finer points if Mesquite wood cooking and Tequila.  Those of us that know and appreciate the contribution that a guy like Bill represents in the vanishing old time Cave Creek landscape have enjoyed his unique point of view.  He has worked and lived in this beautiful desert (the non-air conditioned one) all his life.  I can’t tell you how many times I’ve been talking with Bill when he has shared his brilliant thoughts on small town life.  One of my favorite quotes from bill occurred one unusually hot summer day.  In true Bill fashion he remarked, “ I like the heat, it gets rid of the amateurs!” 

Weather you love it or dread it, the hot weather is here, so I thought I’d share a great recipe for those sweltering days when you just don’t feel like cooking.

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and de-veined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer 

Chicken Fried Steak ala Jack Young

Chicken Fried Steak ala Jack Young
From my book 'On The Chile Trail'

My uncle Jack was raised during the great depression, in Whitewright Texas, population around 80.  He taught me everything a person needs to know about playing poker and making the perfect Chicken fried steak.  With Chicken Fried Steak the trick is to soak the pounded steak in buttermilk for exactly 20 minutes.  Any more and it will fall apart on you.  As far as the poker goes well…  some secrets will have to stay in the family.

2 1-Lb. Top round steaks, ½ inch thick, cut in half, fat removed, yielding 4 steaks

2 cups buttermilk

Oil for frying

2 eggs

Pinch of salt

2 dashes of Louisiana hot sauce

1 cup All-purpose flour

2 tsp. Salt

1 tsp. White pepper

½ tsp. Cayenne pepper

½ tsp. Black pepper

3 Tbl. All-purpose flour

1 ½ cups cold milk

Salt and pepper to taste

Pound each of the steaks ¼ inch thick with a meat mallet.  Place the steaks in a non-reactive bowl or baking dish and set a timer fro 20 minutes.  Meanwhile heat up a large Iron skillet with 1/8 of an inch of the oil.  Beat the eggs with the pinch of salt and the Louisiana hot sauce.  Mix 1 cup flour with salt, white pepper, cayenne pepper, and the black pepper.  When the timer goes off remove the steaks from the buttermilk and pat dry.  Dip in the egg wash and dredge in the flour mixture, then dip in the egg wash and dredge in the flour again.

Depending on the size of your skillet it may be necessary to fry the steaks in batches.  It’s better to have extra room around the steaks, than for them to be crowded in the skillet.  The pan should be hot but not smoking.  Brown one side of the steaks and turn, this should take about 1 minute.  Reduce heat to medium and cover, fry for 7 minutes.  Remove cover and fry for 2 more minutes.  Turn and fry uncovered for 3 more minutes, steak should be nice and crispy.  Remove from skillet and keep warm.  After all the steaks are fried, drain all but about 3 tablespoons of the oil from the skillet.  Shake in the 3 tablespoons of flour and fry over medium heat until golden brown, whisking constantly.  Continue whisking while adding the milk.  Bring to a simmer, while whisking, until gravy becomes thick.  Adjust seasoning and serve the steaks covered in the gravy.

Serves 4

Spicy Tomato Grits 'Redneck Eats' at their best!

This recipe is from my book "On the Chile Trail, 100 great recipes from across America."  This from the chapter on Texas.  It's 'redneck eats' at their best.

Spicy Tomato Grits

There is no way I can write a chapter about this part of the world without at least one recipe that includes Velveeta cheese and Ro-Tel tomatoes.  Any among you without a little fast food grease on your hands cast the first stone!  This is a delicious southern side dish that will amaze even the most sophisticated of palates.  

2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup quick grits
1/2 cup plus 1 tablespoon unsalted butter
1/3 cup green onions, chopped

1 clove garlic, minced
4 oz. Velveeta cheese, cubed
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

Bring the water and milk to a boil in a medium saucepan. Add the salt and then slowly add the grits while stirring.  Return to a boil for 1 minute, while stirring. Reduce the heat, cover, and cook for 3 minutes. Stir in1/2 cup of butter.  Keep stirring until butter is incorporated. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. In a separate pan sauté the onions and garlic in the remaining butter for 2 minutes.  Stir the Velveeta, half of the cheddar, and the green onions, and garlic into the grits.  Keep stirring until the cheese is fully melted. Stir in the tomatoes. Pour the mixture into a greased casserole dish and bake for 35 minutes in a pre-heated 350°f oven. Sprinkle remaining cheddar over the grits and pop under the broiler for 5 minutes or until golden brown.

Serves 12-14

Tex Mex Style Pico de Gallo

While I'm talking about Texas and Tex-Mex cooking I should mention, Pico de Gallo. 

Tex Mex Style Pico de Gallo

“Pico de Gallo” means ‘beak of a rooster’ which refers to the biting sharp heat that this salsa often has.  This is basic Tex- Mex salsa for nachos, tacos, or hot corn chips!

2 whole Jalapeno chiles, diced

1/2 white onion, diced

3 large ripe roma tomatoes, diced

1/2 bunch, fresh cilantro, chopped

2 tsp. corn oil

½ tsp. salt

Juice of 1/2 key lime

Mix all ingredients together and let stand 1 hour to blend. 

Makes 2 1/2 cups

Texas Armadillo Chili with Two Beans

I'm thinking about dusting off the tune, The London Homesick Blues, with the famous chorus "I wanna go home with the Armadillos, great country music from Amarillo and Abilene!" Which makes me think of Texas in general.  So I thought I'd do a historic recipe from Texas! 

Mmmmm Armadillo!

Texas Armadillo Chili with Two Beans

If you find yourself thinking what the heck can I do with that leftover Armadillo this delicious, spicy red chili is just what you’ve been looking for.  If you’re fresh out of armadillo you can always substitute ground beef or pork!   I think people stopped eating Armadillo for some sort of health reason… perhaps its unhealthy to tangle with one.  Anyway I’d check with my local health department or at least the Fish and Game folks where you live.

 

3 Tbl. Butter
2 white onions, chopped
4 Garlic cloves, chopped
2 lbs. Ground armadillo
3 Tbl. Mild Chili powder
1 Tbl. Ground cumin
½  tsp. Cayenne pepper

½ tsp Mexican oregano
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 Medium white potatoes, peeled, diced
2 large Carrots, peeled, diced
1 Poblano chile , diced
3/4 cup Chili sauce
1 15-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained

Sauté onions and garlic in butter over medium heat until lightly golden in heavy large saucepan or Dutch oven. Add armadillo and cook until brown, breaking meat up with a spatula. Stir in chili powder, cumin, cayenne and oregano.  Continue cooking 3 minutes, then mix in tomatoes, beef broth, potatoes, carrots, Poblano chile and chili sauce. Bring to a hard boil and then reduce heat to a simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer about 30 minutes longer, until beans are heated through and vegetables are very tender.

Serves 6

West Texas, Mesquite Smoked Brisket of Beef

Notice the pink smoke ring, this comes with time, for both the brisket and the cook!  It the sign of a true "Pit Master."  You'll get there… trust me, you'll get there!

West Texas, Mesquite Smoked Brisket of Beef

1 whole Brisket

1 batch of West Texas Barbecue Rub;

This is called a rub for a reason.  You need to rub it into the meat.  I like it best rubbed in and then wrapped in plastic film and rested over night. This rule doesn’t apply to fish.  Heck you can just sprinkle it on fish.

6 Tbl. Ancho chile powder or mild New Mexico chile powder

3 Tbl.  brown sugar

3 Tbl. kosher salt

2 Tbl. fresh ground coarse black pepper

1 Tbl. ground cumin

1 Tbl. cayenne pepper

1 Tbl. sugar

Mix and store in a covered container.

Makes about 1 cup

1 batch of West Texas Flaming Mop Sauce;

For those of you that are just learning about barbecue, this is an important day in your life.  Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent.  Mopping sauce is a completely different animal.  Its purpose is to tenderize while flavorizing.  The rule of thumb for brisket and ribs is slow and low.  While Smoking the meat give it a little mop every 20 minutes or so.  You’ll see and taste the difference the first time you try it!

1-3/4 Cups White vinegar

3 Tbl. Louisiana Hot sauce

1 TBL Dark Brown sugar

1 tsp. Cayenne pepper

1 tsp. Kosher salt

1 tsp. Fresh-ground black pepper

1 tsp. Sugar

Mix in a non-reactive bowl and cover.  Mop onto ribs, pork shoulder or brisket while slow smoking.

Makes about 2 cups

Rub the Brisket thoroughly with the rub and let stand at room temperature for 1 hour.  Place the brisket in the smoker fat side up and close the lid.   Light a few chunks of charcoal and keep your eye on the thermometer.  You’re looking for a temperature in the smoker of somewhere between 190° and 220° and you’ll smoke the brisket for a minimum of 8 and as many as 10 hours, turning every 2 to 3 hours. With brisket it’s a waiting game where patience is truly a virtue.  I find myself most virtuous (or is that patient) when drinking beer.  Perhaps you may want to try this age-old technique!