Food and Stories of the Texas Hill Country

Recipes / Soups, Salads & Sides

Burst of Flavors: Compressed Watermelon Salad

October 30, 2023
Mains / Recipes

THE BENEFITS OF COOKING BIG STEAKS

Mains / Recipes

Mushroom Papadzules

Recipes / Starters

Tuna Ceviche with Salmon Roe

Mains / Recipes

Light Bread with Chicken Fried Steak

Steak Mushrooms with Buerre Rouge Sauce

By Dan McCoy | October 26, 2020

Mushrooms either need to be barely cooked or cooked for a long time. This recipe follows the rules for the latter. I first experienced long cooked mushrooms when I visited my good friend Dr. Bob Morrow in Houston. He served a sous vide, quick-seared steak that was delicious and was paired with mushrooms that he…

Chicken Poached in Milk with Tarragon and Jalapeño

By Dan McCoy | October 25, 2020

The boneless skinless chicken breast – at least for me – is usually dry, tasteless, and boring. This recipe makes it into something special. Long before everyone started to jump on the sous vide band wagon, poaching was something that was fairly common place. Today it seems so dated to use this kind of cooking…

Chicken Seasoning

By Dan McCoy | October 25, 2020

This is a general spice mix that I keep around to put in recipes when I need a quick addition of flavor with a minimal amount of effort. You can certainly purchase a mix like this – but mine is a lot cheaper. 1 cup Kosher salt (I use Morton’s) 1/4 cup garlic powder 1/4…

“Morris Ranch” Pedernales River Chili

By Dan McCoy | October 21, 2020

My favorite way to eat chili is with saltine crackers. And not just any saltine cracker – Premium Saltines. I usually like to have a sleeve of them next to my bowl of chili. When it comes to chili I aspire to be simple. For as long as I can remember I have followed the…

Jalapeño Cheese Mayonnaise Biscuits

By Dan McCoy | October 20, 2020

Credit for this recipe goes entirely to Paula Deen. During one of her recent Quarantine Cooking demos she made these simple but wonderful rolls using mayonnaise as the fat instead of butter. For me the temptation was just too hard to pass up – to see if they can be jazzed up with some jalapeños…

Central Texas Goulash

By Dan McCoy | October 15, 2020

I’m a sucker for a one pot meal. Nothing describes that more than goulash. When I was growing up this was a staple on our home table. Made out of ground beef, simple garden ingredients, and macaroni noodles – a large stew pot could feed twelve people for a few dollars. I don’t know the…

Dirty Pumpkin Pie with Maple Bourbon Whipped Cream

By Dan McCoy | October 4, 2020

This is a twist on a classic pumpkin pie using Oreo cookies as the crust and topped with whipped cream made with maple syrup, bourbon, and vanilla. The cool thing about this recipe is that except for the crust, there isn’t any baking involved – you can make it all on the top of the…

Simple Guacamole

By Dan McCoy | September 28, 2020

I think some things like guacamole are actually better kept simple. #guacamole #jalapeno #avocado #appetizer

Quick Pickled Succotash

By Dan McCoy | September 20, 2020

This is a really simple garnish that can be used with any type of vegetable that you might have in your kitchen. 1/2 cup water 1 cup vinegar, champagne or white wine vinegar work great 1/2 cup sugar salt to taste red pepper flake to taste vegetables cut to fit within the jar (cauliflower, green…

Hill Country Homemade Pimento Cheese

By Dan McCoy | September 5, 2020

Whenever I think of pimento cheese, I remember dinners with Lelia Hamilton. When I lived in Corsicana, Lelia was a neighbor and friend, and although she was in her mid-90’s, she could entertain and host the best parties. When you stepped into her dining room it was like a scene from the old south in…

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