This post is about trying out my new Homesick Texan cookbook (I know I’m bordering on obsession as much as I talk about it) and my new camera. The subject of my experiment is Carne Guisada, a slow cooked concoction of beef and peppers.
First, I spent what felt like 6 hours chopping up an onion, 6 cloves of garlic, 4 jalapenos, 2 serranos, and a bell pepper. My hand is burning from those peppers. They’re not joking when they tell you to wear rubber gloves.
I browned chuck roast and then dumped in all that fun chopped stuff.
I added some spices – cumin, chili powder, cilantro, and oregano – that I just bought today at Penzey’s.
I poured in some beer and some water and let it simmer on the stovetop for 4 hours. And yum. You should try it.
This one looks a little crazy, so you’ll just have to trust me. The smoky flavor of the roasted poblanos and cumin is balanced nicely by the mild sweetness from butternut squash. Cozy on a snowy day.
Poblano and butternut squash soup, adapted from Green Chili Chowder, Homesick Texan Cookbook
- 4 poblanos
- 2 jalapenos
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 T butter
- 2 cloves garlic
- 1 T cumin
- 2 cups chicken broth
Roast the poblanos and jalapenos under a broiler or over a burner until the skin is charred. Place the poblanos in a bowl and cover with plastic wrap. Leave to steam for 20 minutes. Meanwhile, throw the butter and onion in a pot together and saute until the onions are soft – around 10 minutes. Add the garlic and saute for 1 minute more. Add the chicken broth, cumin, and butternut squash and bring to a boil, then down to a simmer. Slip the skins off the poblanos, and seed a chop both them and the jalapenos. Add to the soup. Continue simmering until the squash is tender. Remove about two cups of the chunky parts, and puree the remaining soup in a blender or food processor. Add everything back together and serve warm.
I know it’s too early for a Christmas list, but look at all these shiny things!
1. Cocanu Moonwalk Chocolate
It’s dark chocolate with poprocks in it. Wow.
2. Fancy lollipops from the Groovy Baker
These are cherry cordials, but other fantastic flavors include Prom night punch, Aquarius, Pineapple Caramel Upside Down, Creme Brulee, Lime in the coconut, and Alchemy.
3. Fancy olives and kabanaki peppers from the Olive Orchard
I tried these at a tasting last week and fell in love. Especially with those peppers (you can see how the jar in the above photo is actually empty of peppers, due to my having unrestrainedly eaten them all, unable to save even one for hubs or the green caret, both of whom would have been wildly appreciative of such fare). They are spicy, and creamy (stuffed with feta), and rich from being packed in lovely Greek oil. I fantasize about eating them while sipping an old fashioned cocktail.
4. Babycakes donut maker
There seems to be a huge baked donut fad going on in the blogosphere right now, and I feel I need to get on board. And bake more donuts.
5. Homesick Texan Cookbook
You’re surprised, right?
I made these flour tortillas from the Homesick Texan cookbook (remember that pimento cheese?). They were so super simple, and tasted way better than the ones in the bag. Sadly, it only made 8 of them and they went fast. Next time, double recipe.
Santa? I’d like this book for Christmas, please.
Remember how excited I was about the Homesick Texan cookbook? I started with the Chipotle Pimento Cheese.
It was amazing on chips.
It was amazing on celery.
And even though it was too fabulous as a dip, I used it to stuff some jalapenos. And it was – as you can imagine – amazing.
Chipotle pimento stuffed jalapenos (just ever so slightly adapted from the Homesick Texan cookbook due to ingredients I was lacking)
- 1 C cheddar, shredded
- 1 C Monterrey Jack, shredded
- 1 green onion, sliced
- 1 clove garlic, minced
- 1/2 C mayonnaise
- 1/4 C jarred pimentos, chopped
- 1 canned chipotle en adobo, diced
- 1/2 C chopped cilantro
- 1/4 t cumin
- 5 jalapenos, sliced lengthwise and hollowed out
- crushed taco chips
Mix together everything but jalapenos and taco chips. Let sit in refrigerator for at least 1 hour (this part is difficult, as you will want to continue eating it). Turn on the broiler, then fill each jalapeno half with cheese mixture. Sprinkle crushed taco chips on top. Broil for 5-7 minutes, until chips are browned and cheese is melted.
I can’t wait to try some recipes from this cookbook I picked up at the library. It’s the Homesick Texan, by the author of the blog by the same name.
I’ve already made a big list of things to try first, including queso cookies, chipotle ketchup, and chorizo empanadas. Top of my list is this Chipotle Pimento cheese. I’m pretty positive I’m going to stuff some jalapenos with it and bake them. I will give you an update when this happens.
I haven’t been this excited about a cookbook since I discovered How to Cook Everything last year.