The Heart Of Texas

I awaken my starter with about 1C of starter and 1C of water to about 2C freshly milled einkorn wheat flour. It generally takes about 8 hours to get a good frothy starter going. I mix up the starter and put away about a cup for future needs. I take the remainder of the revitalized starter and mix in 6C of einkorn flour, the blended onion and garlic and about 1/2C of organic dried rosemary and about 1/4C organic maple syrup. I roasted 4 whole garlic pods (cut into half) and 1 large onion cut into 1/4th. I squeezed out the garlic from the pods and place in a blender with the roasted onion. I lightly blended it with a little purified water. I lightly knead the dough and add flour until the texture is not sticky anymore. I then form a ball and let it sit covered with a towel for an hour. After and hour I divide into 2 loaves and place in parchment paper in a proofing basket the same size as my Pyrex bread pans. At this point I add Baja Gold sea salt to the top of the loaves. I do not add s...

2#s ground beef or whatever you have in the freezer!  1 C beef broth 1 large onion chopped 2 T sweet California paprika 1 T organic camino (cumin) seeds lightly toasted and ground in a spice mill 1//2 T organic cilantro bolita (coriander) lightly toasted and ground in a spice mill 1 T ground black pepper 2 T granulated onion 1 T granulated garlic (fresh is wonderful) 1 T salt ( I use Baja Gold) If it's too watery add 1 T arrowroot or cornstarch

 The exciting thing about sourdough bread making for me is the experimentation. The chemistry involved is science but not exact science. When it comes to making sourdough bread sometimes not knowing the measurements and methods other bakers use can be a huge benefit. I am always tweaking measurements and timings just to see the outcomes. Yes, I have failures, but I learn from my failures and move on. This latest loaf of bread is no different. I have been using Pyrex bread pans instead of Dutch ovens lately. It works very well. I prefer the shape of a bread pan loaf over the round shape of a Dutch oven. A proofing basket works great too. I took about 2 C of starter to about 5 cups of freshly medium milled organic einkorn wheat flour and I added approximately 2 cup of organic strawberry jam. I added a full cup of homemade pickled jalapenos without the juice. I added about 2 T Baja Gold salt. I then mixed it up and added a cup or so of water until the dough was fairly moist. I hand kn...

 Pineapple Serrano salsa verde with avocado 12 medium tomatillos  6 serrano peppers  2 large onion (cut into quarters) 2 C fresh pineapple 2 small avocados 1/2 of a bunch of cilantro 1 whole garlic pod 1 T Baja Gold salt 1/2 T fresh cracked black pepper the juice of 3 limes 1 C fresh pure orange juice 2 T organic maple syrup In a black iron skillet brown the tomatillos, serranos, garlic and onions. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. This recipe is very flavorful and easy.

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...

  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...

Baked Turkey like no one else in the world? First make sure the bird is totally thawed. If it is still frozen on the inside run warm water over it until it is completely thawed and at room temperature. Even if the bird is at room temperature pull out all the packages of organs and set aside for dirty rice or giblet gravy or whatever. Rinse the bird inside and out. Drain it and take paper towels and dry it the best you can. Pull out at least a full 2 yards of heavy-duty aluminum foil and triple layer the foil to make a large "boat". Put the bird in the boat and dust the entire body inside and out with onion powder first, then granulated or powdered garlic, paprika, black pepper, Lawry’s seasoned salt. You could substitute sea salt or kosher salt but do not over salt as the soy is high in sodium. Drizzle with honey inside and out, not too much but just enough to make it cling to the bird. Add more of the ingredients to the inside of the bird than the outside as it will mix with...

  Per 4 LBS Black Beans 6         links of Chappell Hill Sausage (beef & pork with garlic) sliced thin 2           large onions - chopped into small bits 1           T freshly ground organic Tellicherry black peppercorns 1/2        T red pepper flakes finely ground in a spice mill 1/4       C soy sauce 2           T finely chopped fresh garlic 1           large V-8 juice - per the amount of beans (for liquid) beef broth works very well too Soak and clean beans Cook sausage and onions until brown *This recipe is unique to the world    1994 Pasadenna Strawberry Festival Best Beans   1995 Porter BBQ Best Beans *If you. want me to walk you through this recipe just show up Friday morning at World Championship   BBQ in Houston * Chappell Hill Sausage - beef & pork with high garl...

I made a delicious, creamy and extremely healthful salad dressing. Using a Vitamix blender I took about 4 cups of fresh pineapple, 2 fuji apples, 1/4th bunch of cilantro, 2 small avocados, the juice of 2 limes and about 1 T+- Baja Gold sea salt and 2 cups of water. I blended it up real good. It is very flavorful and very good for the body and soul. If you want to spice it up, throw in a fresh jalapeno or two.

These wagyu beef fajitas were cooked over a steak hot hardwood fire. The pico de gallo is fresh homemade and the flour tortillas are fresh homemade. The pico de gallo includes: fresh organic tomatoes fresh cilantro fresh mango garlic, red onion, jalapeno mixed with a small dollop of organic apple cider vinegar  

 My wife wanted a salad and I wanted a steak so I compromised with a steak salad.

Meatloaf  2#s lean grass fed beef hamburger 1 medium onion finely chopped 1 T finely chopped fresh garlic 1 T fresh cracked black pepper 1/2 T fresh basil 1 T granulated garlic 1 T granulated onion 1/2 T salt The juice of 2 limes  4 T liquid aminos ( I use low sodium soy in a pinch ) 2 large eggs 1 C bread crumbs finely chopped 1/4th C ketchup Method In a bowl thoroughly mix all ingredients and let it sit for a few minutes to let the bread crumbs soak up the moisture. After it has been thoroughly mixed. In a greased black iron skillet form a big hamburger and cook in the oven @ 350 for about 45 minutes or until it is browned a bit. After about 30 minutes pour off the fat.