The Heart Of Texas

 The butcher recommended giving hanging tenders a try. A friend of mine from Northern California butchered one of his own steers and reserved them for him self. He cooked his over a hot hardwood fire. They were excellent. I decided to blacken them and the flavor and tenderness was very nice.

 

Rinse off filet and remove any pin bones, pat dry with a paper towel  You can cook in a black iron skillet or doubled up heavy duty aluminum foil  Squeeze a fresh lime all over the filet after it's patted dry  Add a little olive oil to the bottom of the pan or foil so the skin side of the salmon won’t stick  Sprinkle with granulated garlic and granulated onion, black pepper and pink Himalayan sea salt.  Generously sprinkle brown sugar  Turn the broiler on high and cook until the brown sugar melts. About 4 or 5 minutes  I use sucanat or turbinato brown sugar. I use fresh cracked Tellecherry black pepper

I used one whole Texas sweet onion and chopped it up real fine. I quartered about 30 crimini mushrooms. I added about an once of extra virgin first cold press olive oil to a black iron skillet. I browned the onions to a very deep brown and added the mushroom quarters. I then added about an ounce of light soy sauce and 2 tablespoons of minced garlic to the onions and mushrooms and 1/2 tablespoon of fresh cracked black peppercorns and a small dollop of local raw honey and salt to your tastes. I then moved the skillet off the heat. In a separate sauce pan I added 4 cups of homemade beef stock and one cup of water totaling 5 cups. I brought the liquid to a boil and added 1 cup of stone ground white unbleached grits. The brand I use is "Old School". They are delicious. I added about 1/2 tablespoon of pink Himalayan sea salt. I immediately turn the burner down to low simmer. I paid close attention not to let the grits stick to the bottom. I just about constantly stirred them u

Enchilada Sauce  2 C dried guajillo chili peppers 1 C dried ancho chili peppers 1 large onion 1/4th C of toasted Comino Seeds (cumin) then pulverized in a spice mill 4 T cilantro bolita (coriander) lightly toasted then pulverized in a spice mill 4 T fresh garlic 1 T fresh cracked Tellicherry black peppercorns 1 T pink Himalayan sea salt 12 ounces homemade bone beef broth In a black iron skillet gently toast the dried peppers being very careful not to burn them. If you burn them throw them out. After they are gently toasted remove the stems and seeds. Combine all the enchilada sauce ingredients and blend in a Vitamix until real smooth and simmer for 20 to 30 minutes. Ground Beef About 1+ pound of extra lean ground beef. I used the best I could find. Miiler's Smokehouse. The second best is lean grass-fed ground beef from Whole Foods. Add and mix together toasted comino, cilatro bolita, garlic, salt and black pepper. I used olive oil in a black iron skillet t

2 C AP flower 1 C org. raw brown sugar 1/2 t salt 2 t baking powder 1/2 C soft butter 2 eggs 1/4 T vanilla 1/2 C milk 2 C frozen wild blueberries Gently fold the mixture until well incorporated. It should make 12 to 16 muffins Lightly sprinkle top with brown sugar Bake at 400 for 25 minutes

Fried Spiders The method I use for fried spiders is very simple. The spider is actually a piece of white meat under the shell of a jumbo wild Gulf shrimp. You simply take your thumb and remove the meat and make sure it stays attached to the legs. I've been cooking spiders for many years and they are a delicious appetizer! The ingredients for the dusting are as follows: Potato Starch Granulated garlic and onion Pink Himalayan Sea Salt Freshly cracked black pepper I put all the ingredients in a paper grocery sack and shake them up and fry them in coconut oil.

2 cups fresh milled hard winter wheat berries 1/2 tablespoon baking soda 1/2 tablespoon baking powder 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon pulverized seasoned salt 1 tablespoon fresh cracked black Tellicherry peppercorns