What's cookin' boys?

[RCW]

We use Sweet Baby Ray’s original, but doctor it up with something spicier about 2:1.

 

[RCW]

It's OK, we don't eat Mexican food outside of Texas for that reason. My parents ordered chicken fajitas once in Georgia, the chicken was cooked in the oven, WTH

Oh I get it. I’ve had fajitas in Mexico (which were very good). Never been to Texas (or a lot of places), but their cuisine is very interesting to me.

When I was cooking, I had to do 2 dinner specials every night. Sometimes got creative with stuff we had on hand. Had to apply a name to them. Sometimes I would wing it….

That concoction was something I started making when our twin girls were toddlers 30 years ago.

Has most of the fajitas ingredients and is eaten on a tortilla…..girls loved them with extra hot salsa at a year old (in moderation).

Nobody up here would know the difference, but I agree!

 

[PoTreeBoy]

It's OK, we don't eat Mexican food outside of Texas for that reason. My parents ordered chicken fajitas once in Georgia, the chicken was cooked in the oven, WTH

The Mexican food around here is about equal to Ninfa's when I lived in Houston. The Taco Shop serves tripe and tongue, among other things, so it must be semi- authentic (it has all the peppers and seasonings for sale on the wall and sells Mexican frozen fruit bars, too).

A couple of months ago, I tried a hole-in-the-wall place, the menu was all Spanish and no prices. It took all my communication skills to ask the price and I picked something by the picture. It was a pile of rice, beans, avocado was in there, bunch of other stuff, and a quarter chicken fried on top with cheese sauce over it. You would have loved it I'm sure

 

[jaxs]

There's Tex-Mex joints on every corner around here but they are like Forest Gump's box of chocolates. Is there so few Cajun food restaurants because few people like it or is it because few people are familiar with it? I'd like to see 1/3 Tex-Mex joints replaced by Cajun.

 

[Siesta Sundance]

There's Tex-Mex joints on every corner around here but they are like Forest Gump's box of chocolates. Is there so few Cajun food restaurants because few people like it or is it because few people are familiar with it? I'd like to see 1/3 Tex-Mex joints replaced by Cajun.

Or more seafood joints in general

Wherea bouts are you in Tx?

I'm 25min North of Beeville.

 

[Siesta Sundance]

Last nights dinner.
Venison backstrap cutlets and vegetables served on a bed of rice.

 

[johnjk]

I didn’t cook it but stewed oxtails, red beans and rice and fried plantains.

 

[jaxs]

Or more seafood joints in general

Wherea bouts are you in Tx?

I'm 25min North of Beeville.

Bout the same distance from Red River as you are from the gulf. Are you saying all that fresh seafood passes right by you on it's way to rich folks in DFW? I think that part of the country set the bar so high for seafood, cattle and horses during my formative years I've been disappointed with anything less ever since. While my brothers and I hauled livestock between Kingsville/George West,Victoria and Vernon, ranch owners treated us to food we could only dream of on the way back home.

 

[RCW]

Bout the same distance from Red River as you are from the gulf. Are you saying all that fresh seafood passes right by you on it's way to rich folks in DFW? I think that part of the country set the bar so high for seafood, cattle and horses during my formative years I've been disappointed with anything less ever since. While my brothers and I hauled livestock between Kingsville/George West,Victoria and Vernon, ranch owners treated us to food we could only dream of on the way back home.

@jaxs - I can only imagine the disappointment.

Like I said to @Siesta Sundance never been to Texas, but it’s known for so much beyond Tex-Mex.

Some of the Beef BBQ and seafood looks amazing.

If I were to come up with a dream food tour it would be Texas toward New Orleans.

 

[jaxs]

@jaxs - I can only imagine the disappointment.

Like I said to @Siesta Sundance never been to Texas, but it’s known for so much beyond Tex-Mex.

Some of the Beef BBQ and seafood looks amazing.

If I were to come up with a dream food tour it would be Texas toward New Orleans.

You have your compass set for the right direction. Texas owes much to Cajun influence on their food culture ,esp along the coast . I'm not sure what it's called but folks from La. are more playful,bold and adventurous when it comes to food. Another noticeable difference is how much time is spent with preparation. Prep time might be one reason popularity of that type food isn't more widespread. Since there's probably some amongst this crowd that can make allowance for prep time (time from start to finish but not necessarily extra work once you get the hang of it) I'd like to suggest a couple ventures.

Most families have one or more standby dishes that call for a verity of veggies. List each ingredient alongside time required to cook it. Start with ingredient which requires most time to cook then add others at intervals which allow them to cook without overcooking. Better taste alongside retention of color and texture combine to improve dish. From there you can think about sauteing ,baking,roasting,grilling or frying some ingredients separately before adding. Sautéing mushrooms,peppers,onions,scallops and such can really up the game for some dishes.

Here's one commonly found in Gulf state households. Do you recall the scene in Driving Miss Daisy where Hoke and Daisy are preparing their own meal after Idella passed? There's truth and history behind that bit about frying chicken. This one takes practice but is well worth the effort and fortunately chicken is fairly inexpensive if you happen to mess up. Season chicken,egg wash and flower with black pepper and salt. Dredge chicken then fry in covered pan on med-low heat. Heat level might be the most challenging part of the process so don't be afraid to experiment. "Sound" of frying is a good indicator of proper heat. Audible but without much if any popping. Coating should be brown when done. Drippings beg to become white gravy but that's for another day.
Nail this and you will never darken the window of a fast food chicken shack again.

 

[johnjk]

Another day of I didn’t cook it. Ribs, rice and beans and boc choy from the smoker. Pretty tasty

 

[Siesta Sundance]

HAPPY FRIYAY!!

 

[PoTreeBoy]

HAPPY FRIYAY!!

View attachment 140500

Whoo-boy! Jalapenos for breakfast. Wait, is that refried beans, too?

 

[Siesta Sundance]

Whoo-boy! Jalapenos for breakfast. Wait, is that refried beans, too?

Yes, yes sir.
We're still in 90's for day time high temperatures. Gotta eat heat to survive the heat, even on those days when the heat index is above 120*.

 

[RCW]

Stuffed peppers with green salad. Best I’ve had today.

 

[Siesta Sundance]

Happy Friyay Y'all!! Make the best of it!

 

[Siesta Sundance]

50 polish sausage wraps in da makin!

 

[Siesta Sundance]

 

[RCW]

Oh my…look great!

Flour tortilla, polish sausage and cheese - what kind of cheese?

Any condiments? Mustard, picanteetc.?

What’s the occasion?

Up here I ate probably 1,000 hot dogs at Track meets when my daughters were running…..seen a lot of those aluminum foil sheets….

My “best” , if can call it that, was 6 or 7 at one event…..love hot dogs….

 

[Siesta Sundance]

Oh my…look great!

Flour tortilla, polish sausage and cheese - what kind of cheese?

Any condiments? Mustard, picanteetc.?

What’s the occasion?

Up here I ate probably 1,000 hot dogs at Track meets when my daughters were running…..seen a lot of those aluminum foil sheets….

My “best” , if can call it that, was 6 or 7 at one event…..love hot dogs….

.
I donated them to the schools fall festival