The Heart Of Texas

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

I created a special dry rub for one of our trips to the Llano River Ranch. It is very flavorful and completely organic. I pulverized all ingredients in a spice mill to create a very fine texture. Llano River Ranch Dry Rub 1/2 C comino seeds 1/2 C whole coriander seeds 1/2 C whole mustard seeds 2 C organic USA paprika 1/2 C Sucanat (unprocessed sugarcane sugar) 1/4 C pink Himalayan sea salt 1 T cayenne pepper 100X 1/2 C granulated garlic 1/2 C granulated onion 1 C Tellicherry black peppercorns I toasted the Camino aka cumin seeds, cilantro bolita aka coriander and mustard seeds in a black iron skillet. I pulverized all ingredients with a spice mill. I also pulverized the salt and Sucanat (unprocessed sugarcane sugar). Milling the sugar and salt makes it much more intense!

Clay's Homemade Pizza Homemade Italian Sausage Pizza - 50% grass-fed sirloin 50% happy pig Boston shoulder (pork butt) Whole Foods Pepperoni - Italian Import - lightly broiled and drained Fresh Basil I like them crispy I greatly reduce the grease by cooking the sausage in a black iron skillet and then drain it. Nice and crispy.

Seafood Gumbo Southeast Texas Style ~ I have been on a mission since I was very young to taste and record the best family gumbo recipes handed down in southeast Texas. My mom had her mom's who had her mom's here in southeast Texas. Each generation did something a little different to suit the chef. I have made a point of eating gumbo at the finest seafood places in Texas and Louisiana. I have also read reviews and visited every place in New Orleans with a reputation for gumbo. I'm dead serious and there is one gumbo that stands above the rest! Let me be the first to say, I was never totally disappointed and always loved the various chef's take on this French Creole staple. Gumbo varies across the board. I have a Lady's Auxiliary Creole cookbook from the 60's and it is powerful tool to guide methods and flavors. Back then, pork fat ruled and it still does! Pork fat and roux are a marriage made in heaven. I like a dark, toasty roux which adds a nutty depth of f...

1 cup of organic short grain brown rice flour 2 egg whites 1 cup of Perrier salt pepper whip the egg whites thoroughly. Add the cold Perrier. I put mine in a glass of ice for a few minutes. Whip the egg whites and Perrier thoroughly. Slowly add the rice flour until it is a rather runny consistency. I salt and pepper the shrimp or vegetables or the like, prior to dipping them in the batter. I do not add anything to the batter. Make sure your oil is not too hot! Note: you can add a little paprika if you want a darker crust. This recipe is closer to the ancient Japanese recipe than most. Rice flour in my opinion defines whether or not it is a true tempura. The simplistic amount of ingredients makes the batter. Enjoy ~