Texas recipes
Please help. Lisa and Frankie |
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| One word... okay 3. Everyone in tx always talks about a good king ranch casserole. Always a winner with texans. I personally am not the biggest fan but DO make it as part of our regular routine. BBQ is also a favorite w/texans, but if you really want to impress... I'm sure just something they DON'T normally have but you love would win despite her being picky  I've posted a few bbq recipes (literally as easy as mixing one or a few ingred and throwing in crockpot) that you can search if you were interested. I've ALWAYS won stomachs with "texans" at huge potlucks with my bbq ribs, and if you are interested in the king ranch I use, I can share. That's also a super quick one. |
| Mrs J. I will look up some of your recipes. What is a King Ranch? I would love your recipe. I am serious though. They don't like barbeque, they like smoked ribs. There from and area that does more rub on meat then smoking it. I know she like beef roast I made one in a crock pot the last time they were here and that was a hit. Thanks for your help. Lisa |
| Rather insulting, though I can remember being picky at one time. What a pain in the rear I must have been. Fortunately I was over that when I went to DH's mother's funeral in Minnesota and hit a Scandinavian buffet....no, I'm not going to try to spell smorg.... All new tastes, many good, some iffy. Still a memorable meal. I don't think the King Ranch chicken casserole would fly, it's not smoked. She's a beef eater and you'll have to dust off some recipes. I imagine pork is acceptable.......chops, corn bread, etc. I wouldn't go too far. If she can't eat at your house, don't force it, just offer her coffee while the rest of you eat in front of her. Maybe her DH will grow a set and refuse to cater to her particular needs. If you don't play her game, perhaps she'll realize you aren't impressed with her Cinderella act. |
| Do you have a meat market that sells a tri tip steak? It is a rub coating and super easy on the grill. It's a big steak that comes with a rub coating and you grill it, then serve it by cutting slices. Usually it is different thicknesses, so people can take from the smaller end for well done, thicker parts for the rare lovers  |
| It's kind of funny becasue my dear Brother in law loves to get gourmet magazine, I'm not sure if he gets to use it or not. Troy keeps joking with me that we are going to take her to the Irish Pub for dinner. The first time they ever came up to visit us, we took her to our place up north. She kept asking why restaurants around here don't serve beans. Thanks for the ideas Lisa and Frankie |
First thing, props to the Sheepieboss! I would have more of a problem spelling Scandinavian than spelling Smorgasbord!  As far as the food thing goes, if someone is coming to our house and won't eat our type of food, tough luck! Go to the fast food place if you want. Family or not, that is a little over the top. What happens if she is the only one who likes the "Texas" cuisine, will everyone else have to go to the fast food place? |
| I agree. It seems rude to come to someone's house and then expect them to make the meal revolve around one person. Why don't you invite her to "show you how to make some of her favorite recipes" Either she will jump at it and give you a break from cooking or she'll pass and you can make what you and the majority want. |
| Let us get to something YOU CAN USE.................. I've played with sauce recipes for some time now, and have found they are not that tough. I lean towards terriyaki anything, as my favorite and a simple terriyaki can be made in no time. USE on meat (Beef, Chicken or Pork) Start with 50% of what you are making is Soy Sauce, any will do, I used the off brands, and as long they are not over salted they are fine. Add fruit.....to achieve terriyaki you should use pineapple, (I use crushed or blend it) I've also used Peaches (canned) and have had great reviews. Add cider vinegar, and caro syrup (dark) to give you a rich, sweet taste. pending what you want for outcome and what you are using it on, add garlic, hot sauce, season with salt, pepper, garlic & onion salt, but be careful of over salting because of the soy salty taste. You can marinate for 24 hours if you like, but coat each time you turn the meat. Real charcoal is best, but gas grill work fine. Let me know................and good luck P.S. I always dry rub, at least a little, main ingrediant, brown sugar, with seasonings.................   |
| here is a dry rub recipe that i think would work...any type of meat... -------------------------------------------------------------------------------- 1/4 cup paprika (try using half regular paprika and half smoked paprika) shopping list 1/4 cup light brown sugar shopping list 2 Tbs chili powder shopping list 2 Tbs kosher salt shopping list 2 Tbs cracked black pepper shopping list 1 1/3 Tbs granulated garlic shopping list 1 1/3 Tbs granulated onion shopping list 2 tsp ground cumin shopping list How to make it -------------------------------------------------------------------------------- In a small bowl combine the ingredients. Press the rub into both sides of the meat and refrigerate |
| this would be great on chicken Ingredients -------------------------------------------------------------------------------- 1 tbsp finely grated lemon zest shopping list 1 tbsp finely grated orange zest shopping list 1 tbsp finely grated lime zest shopping list 3 cloves garlic, minced shopping list 1 tsp chili powder or paprika shopping list 1 tbsp vegetable oil shopping list salt and pepper shopping list How to make it -------------------------------------------------------------------------------- Stir together lemon, orange and lime rinds, garlic, chili powder and oil. Season to taste with salt and pepper. Rub mixture into meat and let stand for 30 minutes at room temperature or cover and refrigerate for up to 12 hours. Yields about 2 tbsp |
| Just thought of one more, that might be something they haven't had, but has a Texas touch. B-B-Q chicken standing on the can................. INSERT full beer can (opened) in cavity of whole chicken, stand upright on grill and cook at medium heat. SIMPLE, finish the last 15 minutes with your favorite BBQ sauce and WELL-Ah, you have moist tender bbq chicken. If desired pre-soak in Italian dressing for up 24 hours prior to cooking. (but watch   for flare-ups on the grill).Enjoy, and I hope you knock their Texas Socks Off !!!! |
| I want to thank everyone for the wonderful sounding recipes. I have tried a couple out on my husband this weekend. The in laws are coming tomorrow. They got held help longer than expected at my brother in laws fathers house.(he's very ill and living alone in Ohio) I don't think they will be staying long, but am sure going to try to cook something she will enjoy. Thanks again Lisa and Frankie |
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