the homesick texan's family table by lisa fain - recipes

8/12/2019 The Homesick Texan's Family Table by Lisa Fain - Recipes

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https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745044https://itunes.apple.com/us/book/homesick-texans-family-table/id721455442?mt=11http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745046http://www.barnesandnoble.com/w/?ean=9781607745044&cm_mmc=Random%20House-_-The+Homesick+Texan%27s+Family+Table-HC--Scribd-9781607745044-_-The+Homesick+Texan%27s+Family+Table-HC--Scribd-9781607745044-_-The+Homesick+Texan%27s+Family+Tablehttp://www.amazon.com/gp/product/1607745046?ie=UTF8&tag=randohouseinc70017-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745046


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BREAKFASTS AND BREADS 25

In a pot, cover the potato with water. Bring to a boil, turn the heat to low, and

simmer until the potato cubes are just beginning to soften but are still firm,

3 minutes. (Be sure not to overcook.) Drain and season with the salt and black

pepper.

Heat the oil in a skillet over medium-low heat. Add the chorizo, breaking it up

into smaller pieces. Cook, occasionally stirring, until brown, about 5 minutes.

With a slotted spoon, transfer the chorizo into a bowl.

Leaving the skillet on the heat, add the potatoes and cook until the potatoes are

tender with the edges beginning to crisp, 7 to 10 minutes, stirring occasionally.

Meanwhile, beat the eggs with the water. When the potato is cooked, return the

chorizo to the skillet and stir until well combined. Pour in the eggs and cook until

the eggs are scrambled to your preference (I like mine well done, so I cook them

for about 3 minutes), gently stirring two or three times. Add salt and black pep-

per to taste.

Divide the chorizo, potato, and egg mixture among the tortillas. Top each with

shredded cheese, cilantro, and salsa and serve.

1 large (12-ounce) russetpotato, peeled and cut into-inch cubes

teaspoon kosher salt, plusmore as needed

teaspoon black pepper, plusmore as needed

1 tablespoon vegetable oil

cup (4 ounces) Mole Chorizo(page 164), or other Mexicanchorizo, removed from itscasing and crumbled

4 eggs

1 tablespoon water, at roomtemperature

8 Buttermilk Bacon-FatTortillas (page 26), SweetPotato and Chipotle Tortillas(page 28), or other flourtortillas, warmed

Shredded cheddar cheese, forserving

Chopped fresh cilantro, forserving

Old-Fashioned Texas HotSauce (page 241), Tomatillo-Chipotle Salsa (page 242), orother salsa, for serving

BREAKFAST TACOS ARE A TEXAS TR ADITION, and in the morning you find them all overthe state, at taco stands, gas stations, small town cafs, and even in peoples homes.

While just about any filling can be used in a breakfast taco, one of my favorites is

the combination of chorizo and potatoes. The spicy chorizo wakes you right up, and

contrasts nicely with the hearty potatoes. When you scramble in some eggs and fold

it all into a warm flour tortilla, such as Buttermilk Bacon-Fat Flour Tortillas (page 26)

or Sweet Potato and Chipotle Tortillas (page 28), you have a breakfast that will keep

you well filled until the next time you decide to eat. MAKES 8 TACOS; SERVES 4

POTATO-CHORIZO

BREAKFAST TACOS


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SALADS AND SIDES 85

To make the dressing, whisk together the vinegar, lime juice, olive oil, garlic,

cilantro, and chili powder until well combined. Add salt to taste.

To assemble the salad, toss together the greens, tomatoes, jalapeos, bell pep-

per, cilantro, beans, and Cotija cheese. If serving immediately, add the chips and

dressing. If serving later, toss with the chips and dressing when ready to serve.

DRESSING

cup red wine vinegar

1 tablespoon fresh lime juice

cup extra-virgin olive oil

2 cloves garlic, minced

2 teaspoons finely choppedfresh cilantro

2 teaspoons chili powder

Salt

SALAD

4 cups mixed greens

2 cups grape tomatoes,quartered

2 jalapeos, stemmed, seeded,and diced

1 green bell pepper, stemmed,seeded, and diced

cup chopped fresh cilantro

2 cups Ranch-Style Beans(page 108) or other cookedpinto beans, rinsed anddrained

cup (2 ounces) Cotija or fetacheese, crumbled

2 cups Fritos or other thickcorn tortilla chips

AT LEAST ONCE A WEEKat my house, we ate a dish that my mom called bean salad

when I was growing up. It was beans, lettuce, tomatoes, and cheese tossed with a red

wine vinaigrette and served on Fritos or tortilla chips. I hated it.Now, Im not sure why I had such a strong dislike for this satisfying dish, as it was

comprised of many of my favorite elements, including beans, cheese, and chips. On

paper, it sounds like something every kid can get behind. I reckon it was the salad

element that made me think it was worse than it was, but as I got older and started

making it myself, I realized what a fine light supper it was.

Most recipes for this salad call for bottled salad dressing, though its far easier and

tastier to make one from scratch. This makes for a good, weeknight supper, though it

also travels well, too. Just be sure if youre taking it to a potluck to add the chips and

dressing right before serving, otherwise theyll get soggy. SERVES 4 TO 6

FRI TO SALAD


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216 THE HOMESICK TEXANS FAMILY TABLE

Preheat the oven to 300F. Lightly grease and flour a 10-cup tube pan.

To make the cake, whisk together the flour, cinnamon, salt, baking soda, andcayenne. In a separate bowl, cream together the granulated sugar and butter.

Stir in the buttermilk, eggs, and vanilla. Stir in the flour mixture until well combined.

Put the chocolate in the top of a double boiler and melt over simmering water

while stirring, until the chocolate is melted and smooth. Remove from the heat

and stir the melted chocolate into the batter until well combined. Pour the batter

into the pan.

Bake, uncovered, for 1 hours, or until an inserted knife comes out clean. Allow

the cake to cool for 15 minutes, and then invert the pan onto a platter, sticking a

knife between the cake and the edges of the pan to help remove it, if necessary.

Continue to let it cool to room temperature before frosting, about 1 hour.

To make the frosting, in a dry skillet on low heat, toast the coconut, occasionally

stirring, until lightly colored, about 2 minutes. Transfer the coconut to a bowl and

add the pecans to the skillet. Toast until a little darker in color and fragrant, about

3 to 4 minutes. Transfer the pecans to the same bowl as the coconut.

In a saucepan, combine the butter, milk, brown sugar, and confectioners sugar.

Cook over low heat, occasionally stirring, until the butter is melted and the frost-

ing has thickened, about 5 minutes. Remove from the heat, stir in the vanilla and

salt, then stir in the coconut and pecans. While still warm, spread the frosting on

top of the cooled cake.

CAKE

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon kosher salt

teaspoon baking soda

Pinch of cayenne (optional)

2 cups granulated sugar

1 cup (2 sticks) unsaltedbutter, at room temperature

1 cup buttermilk, at roomtemperature

4 eggs, at room temperature,beaten

2 teaspoons vanilla extract

4 ounces semisweet bakingchocolate (not chocolatechips), chopped

COCONUT-PECAN

FROSTING

cup unsweetenedcoconut flakes

cup chopped pecans

cup ( stick) unsaltedbutter

cup whole milk orhalf-and-half

cup packed brown sugar

cup confectioners sugar

1 teaspoon vanilla extract

teaspoon kosher salt

THIS CAKE IS MY TWISTon the classic German chocolate cake, which isnt actually

German. Nope, its rumored to hail from East Texas and was known as such because

of the brand of chocolate used, not the country of origin.For my Mexican chocolate cake, I took my familys German chocolate cake recipe

and then added lots of cinnamon and vanilla with a pinch of cayenne, too. The cake

itself is tender and sweet, but its the frosting that takes this cake over the top. The

frosting is made with pecans, cream, and coconut, and as it cools, it becomes a little

crisp and tastes like Mexican coconut candy. SERVES 16

MEXICAN CHOCOLATE CAKE


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Text and photographs copyright 2014 by Lisa Fain

All rights reserved.Published in the United States by Ten Speed Press, an imprintof the Crown Publishing Group, a division of Random House

LLC, a Penguin Random House Company, New York.www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon areregistered trademarks of Random House LLC

Library of Congress Cataloging-in-Publication Data is on filewith the publisher.

Hardcover ISBN: 978-1-60774-504-4eBook ISBN: 978-1-60774-505-1

Printed in China

Design by Katy Brown

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First Edition


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https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745044https://itunes.apple.com/us/book/homesick-texans-family-table/id721455442?mt=11http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745046http://www.barnesandnoble.com/w/?ean=9781607745044&cm_mmc=Random%20House-_-The+Homesick+Texan%27s+Family+Table-HC--Scribd-9781607745044-_-The+Homesick+Texan%27s+Family+Table-HC--Scribd-9781607745044-_-The+Homesick+Texan%27s+Family+Tablehttp://www.amazon.com/gp/product/1607745046?ie=UTF8&tag=randohouseinc70017-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745046

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