from Game Day Grub for Locavores
These nachos aren’t your typical Tex-Mex fare, but rather elevated North Texas version using a local stout to braise the short ribs, giving them an exceptionally deep flavor. They then are layered onto tortilla chips with cheese and pickled onions, then topped with a tangy, barbecue-style sauce for an irresistible bite.…
from Game Day Grub for Locavores
Sweet roasted butternut squash—fresh from the fall market—and black beans are rolled in flour tortillas and baked until crispy. Serve with creamy Cilantro- Lime Sauce for a tasty game-day snack.
Makes 10 taquitos
3 cups butternut squash, peeled and cut into small cubes
1 tablespoon canola oil
1 (15-ounce) can black beans, rinsed and drained
½ teaspoon chili powder
¼ salt
10 flour tortillas
Cooking oil spray
Cilantro-Lime Sauce (recipe follows)
Preheat oven to 425°F.…
from Game Day Grub for Locavores
This recipe comes from the kitchen of my motherin- law, Mary Ann Steele, and has been a fall appetizer at her house for many, many years. Trust me, these sweet, salty, and spicy bites will go fast at your next game-day party.…
from Game Day Grub for Locavores
Although Hatch chiles aren’t native to North Texas, we love when they arrive here from our sister state, New Mexico. You can find fire-roasted chiles at local grocery stores or roast them yourself under the broiler or on the grill.…
Grab shishito peppers from our farmers markets to make this simple but tempting game-day snack. Once blistered, these smoky tender peppers are dipped in a lemon-goat-cheese dip to cool off any hot pods you may get. We use silky smooth, local goat cheese from Latte Da Dairy or Lost Ruby Ranch for an exceptional dip.…
In my opinion, fall begins with the arrival of Hatch chile peppers in North Texas— grown next door in New Mexico—and the first college football game. It’s an exciting time when our house is full of friends, the TV’s on, the cooler is stocked, and snacks are overflowing.…
These blondies use toasted Texas pecans for the ultimate buttery, nutty and sweet bite to end a summer picnic meal. Incredibly easy to make, and eat while sitting on a blanket, these bars are the perfect picnic dessert.…
This refreshing salad highlights the bounty of summer with a sweet-and-savory flair.
MAKES 4 TO 6 SERVING
4 cups cubed watermelon
1½ cups peeled, quartered and sliced cucumber
1 cup crumbled feta cheese
2 tablespoons chopped basil
1 tablespoon chopped mint
½ teaspoon fresh-ground black pepper
In a large bowl, toss to combine all ingredients.…
This bright, citrusy and spicy spritzer can easily turn into a cordial with a splash of your favorite spirits, such as vodka or tequila.
Makes 4 servings
1½ cups sugar
1 cup water
1 (3-inch) knob of ginger, peeled and sliced
Zest of 1 lime
½ cup lime juice
Mint
Soda water
In a small pot over medium-high heat, combine sugar, water, ginger and zest (grated green peel) and bring to a boil.…
Bring a staple of the barbecue table to the picnic blanket by tossing these deliciously creamy beans with a lemon vinaigrette and fresh herbs from the garden.
Makes 6 servings
1 pound dried lima beans/butter beans (see note)
½ tablespoon kosher salt
1/3 cup neutral oil such as canola
1/3 cup lemon juice
¼ cup chopped parsley
1 tablespoon thyme leaves
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Good quality extra-virgin olive oil
Flaked sea salt
Place beans in a large pot with kosher salt and enough water to cover by 2 inches.…
