The Heart Of Texas

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...

  Clay’s Fajita Recipe & Method          Trim all the gray skin off the fajita and slice it the full length in half.  If it is 1.5” thick cut it to .75” or half the thickness   The sop is a mixture of the following: pineapple juice crushed pineapple soy onion powder garlic powder minced garlic fresh cracked black pepper fresh basil.   Cilantro works but is more over bearing.  With your hands work the sop ingredients into the meat.  Place fajitas in a ziplock and place in the refrigerator over night.    Cook fajitas fast like a good steak.  A very hot direct heat fire and 1 or 2 minutes each side.  Do not over cook.  Let fajitas rest for about 5 minutes before you slice.  Make dern sure you slice them against the grain at a steep angle.  Slice thin unless you like them thicker.  You can always add very hot peppers to spice it up.  Enjoy!

  3 lbs fresh buffalo sirloin cubed 1 lb fresh pork sausage 2 large yellow onions 15 ozs beef stock 12 fresh vine ripened tomatoes blanched, de-skinned and chopped 2 tbs cumin 1 tbs coriander 2 tbs Mexican oregano pulverized in a spice mill 2 tbs Anaheim pepper powder 3 tbs guajillo pepper powder One entire garlic pod finely chopped 2 tbs fresh cracked black peppercorns 1 tbs sea salt 2 tbs olive oil more or less On a medium heat add olive oil and pork sausage. Let cook and crumble in pot. When some of the fat begins to render add the onions. Cook till slightly clear and add the buffalo. Add the stock and the rest of the ingredients and stir. Bring almost to a boil and then reduce the heat to a slow simmer for 4 hours or longer. I add half the coriander and cumin at first and then the remainder right at the end of the simmer. After I cube my buffalo sirloins I marinate in a bowl for a while. I sprinkle with granulated garlic, onion powder, fresh cracked blac...

  Organic Southeast Texas Pecan Pie  Ingredients: 1 cup unsalted Kerigolds grass fed butter 6 T organic all purpose flour 4 1/4 cups Turbinado sugar or sucanat (sugar cane natural) 1 t pink Himalayan sea salt 12 - T organic whole milk 6 jumbo organic cage free eggs 4 t organic apple cider vinegar 2 T organic vanilla extract 1 T fresh whole nutmeg finely powderized 3 cups pecans 1/2 slightly chopped, 1/2 whole (lightly toasted in a black iron skillet)   2 - 9" pie crusts: 2 1/2 cups organic unbleached all purpose flour  2 t pink Himalayan sea salt 1 cup Kerigolds organic grass fed un-salted butter  1/4 to 1/2 cup ice water In a large bowl mix flour and salt. Dice the butter up in 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 water until mixture forms a ball. Add more flour or water as needed. Split the do...

Method: Butterfly, peal and de-vein jumbo white gulf shrimp. In large pan add shrimp, soy sauce and black pepper. Mix well really getting your hands into it. Sprinkle with onion powder, garlic powder and minced garlic and basil. All amounts are to taste. Add a healthy dollop of extra virgin olive oil and a can of Dole crushed pineapple and a cup or two of Dole pineapple juice. You can substitute wine, if you like. I put a little honey in the mixture and cover and marinate for a while. Cooking uncovered on the hot side of a smoker or directly over the coals on a backyard pit, mix in a rolling action as to cook all shrimp evenly. On a hot fire it does not take long. Be careful not to over cook the shrimp. I like the flavor a hot pecan fire adds to the final product and mesquite works well too. As you can tell, this is a flexible recipe and relatively easy to prepare for large groups. If you would like to spice it up a bit, cayenne pepper is a good addition. If I am not mistaken, that pre...