The Heart Of Texas

This recipe is for 2, 9" pie crusts: 2 1/2 C - freshly milled organic summer wheat berries 1 C - organic grass-fed butter. Kerrigold or Costco 2 t Baja Gold salt 1/4 to 1/2 C ice water In a large bowl mix the flour and salt. cut up the butter into small cubes and take a fork and mix making sure it is almost incorporated. Take your hands and squeeze it through your fingers until the mixture resembles coarse crumbs. Stir in ice water until it forms a ball. Add more flour or water as needed. Split the dough in half and roll out on a floured surface to form 2, 9" pie crusts. Lay the dough out evenly and lay into a pan. Cutesy up the edges as desired.

I do not eat eggs without salsa verde. It is always in my refrigerator as an added ingredient or a topping. Here is how I do mine. 12 medium tomatillos  4 large jalapenos (use serranos for added heat) 1 large onion (cut into quarters) 1 whole bunch of cilantro 2 T garlic 1 T salt the juice of 2 limes 2 T organic maple syrup In a black iron skillet brown the tomatillos, jalapenos and onion. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. If you would like it creamy, add an avocado.

3 large onions 2 bell pepper 4 celery stalks 4 green onions garlic 2T cayenne pepper 1/2T add more if you want it blazing hot! black pepper 1T dried thyme 2T ground bay leaf 1T 1/2T filet roux about 1 cup dark peanut butter color. I used avocado oil and organic whole wheat flour salt to taste 2T honey 1/4th C 6#s Southeast Texas crawfish tails. NOT CHINESE! 1 small organic tomato paste 1 C light soy 1 quart seafood stock or V8 Fresh organic parsley chopped green onion tops chopped serve over rice with green onion and chopped parsley method: I sautéed the onions, celery and bell peppers until tender. I then added the garlic, spices, liquids reserving the crawfish until all the ingredients simmer for 15 minutes. I then add the crawfish and simmer for about 10 minutes. Taste it and add what ever you think it needs.

I joined the sourdough group on Facebook and I have learned a lot about a final product I'm sure I could master, but I don't even want to try. I'm far more interested in the nutritional aspects and I have learned with high nutrition comes exceptional flavor.  Organic Einkorn wheat berries stone milled to a medium grind, water and starter created using the same organic Einkorn wheat berries from many years ago.  On this particular loaf, I took it out after 55 minutes at 350 degrees. I then painted the top with extra virgin olive oil and I sprinkled it with Baja Gold sea salt. I then put it back in the oven for 15 minutes. I jump start my starter overnight with approximately a cup of medium ground Einkorn and enough water to make it a little bit thinner than pancake batter. I then cover it with a dish cloth and put it on the counter overnight. The next morning the starter is active and frothy and I add approximately 4 cups of flour and enough water to have a dry enough dough ...

Fish Tacos I wanted fresh pan-seared cod filets and I wanted a fresh pico de gallo with homemade flour tortillas to round out my fish tacos. They are decadent! God bless! The ingredients are: fresh cod filets olive oil granulated garlic granulated onion fresh cracked black pepper Baja Gold sea salt lightly dusted with corn starch Pico: tomatoes onions garlic mango  jalapeno cilantro  

Growing up in southeast Texas eating crawfish is natural. Crawfish are as much a part of our culture as baked beans are to a Bostonian. Most people do not know the fact Southeast Texas produces huge quantities of crawfish. If it was not for our crawfish production New Orleans' Mardi Gras would not have the crawfish necessary for their enormous consumption. The crawfish craze over the last 25 years has been nothing short of remarkable. During the season everywhere you turn someone is having a crawfish boil. Many of these parties involve boiling many 1000's of pounds of crawfish. We greatly enjoy our crawfish boils. The one thing that really is upsetting is the fact just about everyone over-boils their crawfish. You can not Google "boiling crawfish" and get an accurate answer. Everywhere you turn you find so called experts over cooking. The once or twice a year backyard crawfish chefs are unintentionally ruining their crawfish. OK, a crawfish is hard to totally ruin, bu...