Food and Stories of the Texas Hill Country

Mains / Recipes

Mushroom Papadzules

April 27, 2021
Recipes / Starters

Tuna Ceviche with Salmon Roe

Mains / Recipes

Light Bread with Chicken Fried Steak

Recipes / Starters

Sous Vide “Ro*Tel Dip”

Recipes / Soups, Salads & Sides

Sourdough Stone Ground Cornbread Sticks

Mushroom Papadzules

By Dan McCoy | April 27, 2021

Classic papadzules is a dish from the Yucatán area where soft corn tortillas are stuffed with hard boiled eggs and coated in a green sauce colored from pumpkin seeds and epazote and finished with a fresh tomato sauce. That is a mouthful. In my version I substitute mushrooms instead of eggs. Although this dish sounds…

Tuna Ceviche with Salmon Roe

By Dan McCoy | March 13, 2021

There is probably not a more refreshing appetizer than ceviche. Of course, the key is finding the freshest fish possible – so I prefer to make it as an impromptu appetizer or meal when I see something in the seafood case at the market that looks particularly appetizing. I follow only a few basic rules…

Light Bread with Chicken Fried Steak

By Dan McCoy | March 7, 2021

Growing up in Central Texas there was really only one type of bread. “Light bread” as my dad called it probably hailed from the famous Pullman Loaf developed for the American passenger railway and evolved into the sandwich bread we know today. Absolutely contrary to every European baking tradition, light bread was, well, “light” and…

Sous Vide “Ro*Tel Dip”

By Dan McCoy | December 31, 2020

There is no dip in Texas that is synonymous more with New Year’s Eve or the Super Bowl than “RO*TEL Dip”. This gooey, spicy dip is best served with tortilla chips or Fritos – the big dipping kind – and napkins! Although delicious, it is messy but so worth it. There are many variations on…

Sourdough Stone Ground Cornbread Sticks

By Dan McCoy | December 30, 2020

I always think of cornbread in terms of shape. I grew up with triangles. That was the shape of Grandmama Marie’s pan and for much of my childhood that was the only way I thought you could make cornbread. It was only later that I discovered that you can shape this quick bread into any…

Installing Raised Garden Beds in the Texas Hill Country

By Dan McCoy | December 29, 2020

For years I have relied on my generous friends and neighbors for herbs and vegetables. I have always wanted to plant a garden, but living and working part of every week in Dallas made this impossible. This winter we installed two large raised garden beds with three different sections. In this video, Rene joins me…

Dan’s House BBQ Seasoning

By Dan McCoy | December 24, 2020

2 tbsp Smoked Paprika 6 tbsp Chili Powder 1 tbsp Cumin 1 tbsp Salt, I recommend a smoked kosher salt 1 tbsp Sugar 1 tbsp Granulated Garlic 1 tbsp Ancho Chili Pepper 1 tbsp Cayenne Pepper, or to taste but it is a spicy rub 1 tbsp Chipotle Pepper 1/2 tbsp Black Pepper Mix all…

Smoke-Grilled Chicken

By Dan McCoy | December 24, 2020

I’m not sure I will go quite so far as to call the pellet smoker the “sous vide of smokers”, but it does make smoking and grilling relatively easy. Take chicken. Traditionally because chicken pieces are thicker and contain bones, they usually require a deft hand over a typical charcoal grill. The skin can stick…

Left-Over Turkey and Cabbage Soup

By Dan McCoy | December 21, 2020

Left-overs are the norm at the holidays. In this video I show you how to make a quick Left-Over Turkey and Cabbage Soup with left over turkey (that I call chicken at least 5 times!) and vegetables. It is also low carb something that I enjoy in between the heavy meals that happen this time…

The Holiday Gimlet

By Dan McCoy | December 16, 2020

If there was currently a hip cocktail it would have to be The Gimlet. Technically a sour – meaning that it contains a base liquor, lime (or lemon) juice, and a sweetener – the rules are fairly liberal. You can have a lot of fun putting together a recipe. Read: a lot of fun. This…

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