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

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…

The Hot Sauce Project #2 – Hatch and Habanero Hot Sauce

By Dan McCoy | August 30, 2020

In late summer in Texas almost every grocery store carries the delicious New Mexican Hatch Valley Chile. You can find it freshly roasted out front in a rotary furnace, in salsa, or used in a variety of dishes at the indoor deli. They are really versatile chiles and can be frozen and used year round…

Daddy George Pork Chops with Schmaltz Mop and Persillade

By Dan McCoy | August 18, 2020

I remember clearly the first time I had a Daddy George pork chop. Barely in Junior High, I was invited for lunch at my brother-in-law’s parents George and Lorena Sparkman. For me it was a remarkable experience, and I can still savor the taste memory today. Using a barrel water smoker and charcoal, Cavender’s Greek…