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BEEF

Patty Vineyard MacDonald University of North Texas Press PDF

Beef

155

BEEF

Previously Unpublished

[After you’ve cut beef tournedos or filet mignons from the larger part of a beef tender, what can you do with the smaller end?] At the Zodiac

Room this dish was prepared and served in individual small sauté pans.

HELEN CORBITT’S BEEF GRENADINS

For 4

Cut 1 pound of 1-inch cubes from the small end of a beef tenderloin and flatten each with the heel of your hand.

½ cup flour

1 tablespoon paprika

1 tablespoon butter

¾ teaspoon salt

¼ cup brandy

1 cup heavy cream

Lightly dredge the meat in a mixture of flour and paprika. Melt butter in a sauté pan and quickly sear the meat. Remove the grenadins to a warm platter and sprinkle with salt. Add brandy to the skillet, allowing it to warm, and then light it to burn off the raw alcohol taste.

Scrape the browned bits from the bottom and sides of the pan as you add the cream. Continue cooking over medium heat until it reduces to a rich smooth sauce, but do not boil. Return the grenadins to the sauce to reheat for a moment and serve with boiled noodles or rice.

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Medium 9781742207841

Cali & Southwest Colombia

Planet, Lonely Lonely Planet Publications ePub

Out of the way and with a reputation for security problems, southwest Colombia is often overlooked by travelers, but this fascinating region warrants an appearance on all itineraries. It's an authentic land of contrasts: Andean and African, modern and pre-Columbian. It stimulates the senses at every opportunity and leaves intrepid visitors with countless tales of classic travel experiences.

Security has improved markedly and destinations that were once off-limits are being put back on the map by adventurous trailblazers. Here you will find the best archaeological sites in the country and some of its finest colonial architecture. It's a region of immense biodiversity where you can pass through desert, jungle and páramo (high-mountain plain) ecosystems in just one day. Nature lovers will find active volcanoes, thermal springs and spectacular mountain ranges all easily accessible from thriving metropolitan centers famed for their vibrant culture.

AAug Afro-Colombian rhythms take over Cali during the Festival Petronio Álvarez.

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11. Girls in the Man Cave

Paula Young Lee Travelers' Tales ePub

Chapter Eleven

Girls in the Man Cave

A man can never have too much red wine, too many books, or too much ammunition.

Rudyard Kipling

Back in May 2008, to great rejoicing and fanfare, Cabelas opened a new branch in Scarborough, Maine. John was so excited he started dancing around.

Whats the big deal? I said. Its just another store.

Its Cabelas! John explained by energetically waving his hands over his head.

I still didnt understand what all the fuss was about, so he took me shopping. It was a revelation. Billed as the Worlds Foremost Outfitters of Outdoor Equipment, Cabelas turned out to be Disneyland for gun nuts. The dcor was vintage hunting lodge, with mounted trophy heads popping out from every wall. There was a shooting arcade, a Gun Library, and a freshwater aquarium, but the centerpiece of the store was an ersatz mountain where taxidermied animals frolicked. To discourage shoppers from attempting to climb it, Cabelas did not sell crampons or guide books for trekking through the Himalayas. The store only sold useful outdoor stuff such as turkey calls and camouflage bikinis, both of which I had to try even though I had no chance of succeeding.

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Medium 9782067181977

CALABRIA

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

CALABRIA

A combination of almost nothing but mountains and coastline, Calabria is a region of enormous beauty that greatly repays the effort invested to explore its geography and gastronomy. Called Enotria by the ancient Greeks due to its thriving viticulture, today Calabria cultivates an abundance of varieties. The most common black grapes are Gaglioppo, Magliocco, Marsigliana, Nerello Mascalese, Prunesta, Sangiovese and Alicante, and among the whites Greco Bianco, Mantonico, Pecorello and Guardavalle. The local varieties are of course joined by international cultivars, in particular, Cabernet, Merlot, Syrah, Chardonnay and Sauvignon. Grapes are also grown high on the Sila plateau, allowing Calabria to claim the record for the highest vineyards in Europe.

A promontory under vine at Bagnara Calabra on the “Violet Coast”

B. Ienco/PROLOCO BAGNARA CALABRA

The terroir

Despite a glorious past, the image today of Calabria’s winemaking industry has deteriorated due to the excessive division of the vineyards into small plots and the production of wine in bulk. Happily the situation is changing thanks to a reappraisal of the value of local varieties and the improved quality of the grapes and production methods. New growing and cellar techniques are being introduced to replace obsolete methods.

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Medium 9781574411362

In and Around Austin II

Mary Faulk Koock University of North Texas Press ePub

IN AND AROUND AUSTIN II

As you will have discovered by now, very few of the recipes I use at Green Pastures originated with me. I have to stop and think, and sometimes for the life of me can’t remember where I did first get certain ones. Some are written on the backs of envelopes, wrapping paper, brown paper sacks, the margin of a symphony program—and in my shorthand they really make a rare collection; and I am often surprised to find I can interpret them.

Why not copy them all off on to cards for the recipe file? Well, that’s exactly what I’m going to do—next week! Anyway, I have tried to keep the best ones in the top drawer. This is definitely top drawer. Try to have it baking when guests arrive—the ones you want to stay, that is.

.   .   .

Olga Crawford’s Orange Nut Bread

Rind of 5 oranges

¼ tsp. soda

1 cup sugar

½ cup water

BATTER

1 cup sugar

1 cup milk

3½ cups plain flour

¼ tsp. salt

½ cup shortening

2 eggs

3 tsp. baking powder

1 cup chopped nuts

Cook orange rind in water to cover, with soda, for 5 minutes. Drain and chop (not too fine), add 1 cup sugar and ½ cup water and cook very slowly until almost all the juice is absorbed, but not dry. Cool. Add rind mixture to batter last. Pour into greased loaf pans and bake 50 minutes at 350 degrees (325 if pyrex pans are used). For a more cake-like texture, use 2 cups all purpose flour and 1½ cups cake flour.

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Medium 9782067181977

BASILICATA

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

BASILICATA

The name Basilicata has Byzantine origins: it is derived from the word basilikos, the governor who ruled the area in the 9th and 10th centuries ad. The region is also referred to as Lucania, in honour of the Liky people who lived here in 1300–1200 BC. From an enological standpoint, this is a very exciting period for Basilicata. Terre dell’Alta Val d’Agri, Matera and Grottino di Roccanova recently attained the DOC status, respectively in 2003, 2005 and 2009, and in 2010 celebrated its first DOCG, Aglianico del Vulture Superiore. Vineyards flourish at the foot of Monte Vulture, with its fertile tufaceous soil, but today the area is not the only one under vine, as viticulture has also carved out increasingly important spaces in other parts of Basilicata. Aglianico, the variety emblematic of the region, yields austere, full-bodied reds with intense aromas of blackberries, cherries and raspberries: these wines are eminently cellarable.

Lucania is providing new resources to viticulture

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Medium 9781574410761

Helen Corbitt ’s Story

Patty Vineyard MacDonald University of North Texas Press PDF

Helen Corbitt’s Story

W

ith little more than soufflés and sass, Helen Corbitt became a food legend. This brash transplanted Yankee firebrand waged her own revolution on the naive palates of hungry Texans.

She once claimed to have brought elegance to the Lone Star State, an imagined slur that caused the Texas food writers to rise up in wrath. “I couldn’t believe the food they were eating,” she said about her early days in Texas. “Chicken fried steak, I couldn’t eat one yet. Everything overcooked, salads over-dressed.”1 Inevitably, her innovations came to define our culinary standards and this outlander, hatched in the northern woods, was eventually named one of the ten most influential women in Texas.

Stanley Marcus, scion of the famous Dallas mercantile family and a renowned taste-maker himself, declared Helen “the Balenciaga of Food,”2 referring to the great post-war Spanish fashion designer known for classic lines and elegance. Earl Wilson described her simply as “the best cook in Texas.”3 She was the 1968 recipient of the solid gold Escoffier plaque from the Confrérie de la Chaîne des Rôtisseurs, the world’s oldest gourmet society, founded in 1248. It is unclear how she managed to keep their requisite ancient vow “never to desecrate a roast by cooking it in any other way than on a turning spit.”4 She was also an honorary member of the exclusive gourmet society Confrérie des Chevaliers du

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Medium 9781574410761

Salads and Dressings

Patty Vineyard MacDonald University of North Texas Press PDF

97

Salads and Dressings

A few things to remember:

Before unmolding, moisten both the plate and the molded salad with wet fingers. The moist surfaces make it easy to slide the mold into the center of the plate after unmolding.

To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.

Remember that everything shows in a molded salad, so when adding fruit, bear in mind that:

These Fruits Sink: Canned apricots, Royal Anne cherries, canned peaches and pears, whole strawberries, prunes and plums, fresh orange sections, grapes.

These Fruits Float: Fresh apple cubes, banana slices, grapefruit sections, fresh peach or pear slices, raspberries, strawberry halves, marshmallows, broken nutmeats.

Jello and gelatin are not the same, so watch your recipes and use whichever is called for.

Add whatever you are adding to the gelatin mix ONLY when the mixture is thoroughly chilled or even partly congealed. If you are making a pattern, allow a thin layer of gelatin to “set” before you begin.

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14. Blood and Guts

Paula Young Lee Travelers' Tales ePub

Chapter Fourteen

Blood and Guts

Lawyer Amanda Bonner: And after you shot your husband... how did you feel?

Defendant Doris Attinger: Hungry!

Adams Rib, 1949

Patrick lost another one in the dark and rain. He was very high up the mountain, where the terrain is steep and treacherous. Hed been tracking a buck and took a shot. The hit was fatal, but the kill wasnt instantaneous. Running after it, Patrick found bone, blood, and hair before the pounding rain washed the trace away. A weaker animal would have dropped in its tracks. Five friends came out the next morning to look for it, and all they found was the gut pile left by a stranger whod stumbled across it.

Is it poaching to take another mans quarry? Its not unusual for hunters to lose their animals in the forest. Humans stand out. Animals blend in. Within seconds, the wildlife can vanish, even if you know exactly where they are going. So if a hunter stumbles across a buck felled by another mans bullet, the right thing to do is to dress and hang the carcass, alert the game warden, and have a nice day. To walk off with the deer violates an unwritten code. Its the hunters version of the girl crush. A nice girl never steals a boy that her girlfriend likes. A tramp would hit on him just for fun, and steal him if she could. Its one of the ways you know shes a tramp. Sure, alls fair in love and warbut in real life, its not exactly true.

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Medium 9781574414929

Beverages

Patty Vineyard MacDonald University of North Texas Press ePub

Beverages

The cup that cheers, be it made with spirits or not, has its place in every home. For graduation parties, large get-togethers, lounging on the back porch or terrace, after football games, any time more than two people get together.

MINT PUNCH

For 12

1 cup sugar

1/2 cup water

Juice of 6 oranges

1/2 cup grapefruit juice

Juice of 6 lemons

1/2 cup crème de menthe

Rind of 1/2 cucumber

Rind of 1/2 orange

1 quart ginger ale

1/4 cup grated fresh pineapple

Boil the sugar and water, cool and add the juice of oranges, grapefruit, lemons and crème de menthe, cucumber rind and the rind of 1/2 an orange. Chill several hours, remove cucumber and orange rinds, add the ginger ale and fresh pineapple and pour over the ice cubes.

CRANBERRY ORANGE PUNCH

For 12

6 cups cranberry juice cocktail

1 cup orange juice

3 tablespoons lemon juice

1-1/4 cups pineapple juice

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Medium 9781574416282

Stories and Recipes from the Gulf Prairies and Marshes

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Gulf Prairies and Marshes*

The Gulf Prairies and Marshes cover approximately 10 million acres.

There are two subunits: (a) the marsh and salt grasses immediately at tidewater, and (b) a little farther inland, a strip of bluestems, and tall grasses, with some gramas in the western part. Many of these grasses make excellent grazing. Oaks, elm, and other hardwoods grow to some extent especially along streams, and the area has some post oak and brushy extensions along its borders. Much of the Gulf

Prairies is fertile farmland, and the area is well suited for cattle.

Principal grasses of the Gulf Prairies are tall bunch grasses, including big bluestem, little bluestem, seacoast bluestem, indiangrass, eastern gamagrass, Texas wintergrass, switchgrass, and gulf cordgrass. Saltgrass occurs on moist saline sites.

Heavy grazing has changed the native vegetation in many cases so the predominant grasses are the less desirable broomsedge bluestem, smutgrass, threeawns, tumblegrass, and many other inferior grasses. Other plants that have invaded the productive grasslands include oak underbrush, Macartney rose, huisache, mesquite, prickly pear, ragweed, bitter sneezeweed, broomweed, and others.

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Beaumont

Mary Faulk Koock University of North Texas Press ePub

BEAUMONT

The Broussards’ house in Beaumont stands empty and silent as the busy traffic of this thriving city in southeast Texas zips by. The blooming magnolia trees appear sad as they stand guard around it. Chessie Taylor lives in a comfortable house surrounded with big fig trees in the side yard. Chessie cooked for the Broussard family for fifty-five years, and of course this is her home.

Mr. and Mrs. Joe Broussard built this spacious home in 1909 for their family of eleven. Needless to say, it was brimming over with the activities of nine healthy children and is remembered as one of the happiest houses in this area. Papa Joe would beam broadly when his entire brood was around the big dining table. Even after the children married, this house was still the gathering place for all of them on special occasions such as birthdays, christenings, and Christmas, and the usual lively pace was even more lively with the hustle of twenty-six grandchildren and more than sixty great-grandchildren.

Joe Broussard was not only the patriarch of this fine family but a very strong force in the development and progress of the Beaumont area. When Joe was a young man, he tended cattle on his mother’s homeplace. He was also the home gardener, for he loved the soil and trusted it. He decided there were big things to be done in farming in that part of Texas. Lumber had been the mainstay in Beaumont in those days, but the pine and cypress trees had pretty well been cut out, and this land, bereft of its timber, was almost abandoned.

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Medium 9781623152024

Chapter 3: Sweet Breads

Rockridge Press Rockridge Press ePub

3

Great banana bread is a valuable staple recipe because it can be a perfect gift, a satisfying snack, and an energy-packed way to start the day. Bananas contain potassium, which can help regulate blood pressure and help muscles to contract properly without cramping up. The warm spices in this recipe also have health benefits such as regulating healthy glucose levels in the blood and lowering blood pressure.

1. Preheat oven to 350 degrees F.

2. In a large bowl, sift together the flours, baking soda, baking powder, salt, and spices.

3. In a small bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla until well combined. Whisk the banana and shredded coconut into the wet ingredients.

4. Add the wet ingredients to the dry ingredients and stir together until just combined. Do not overmix the batter or the bread will be too dense.

5. Lightly grease a 9 x 5-inch loaf pan and dust it with the almond flour.

6. Spoon the batter in the loaf pan, and bake for about 55 minutes, until a knife inserted in the center comes out clean.

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Amarillo

Mary Faulk Koock University of North Texas Press ePub

AMARILLO

We have all been brought up on stories from the “Panhandle,” the northern part of Texas that is truly the shape and just as flat as the handle of an old pot iron skillet. Perhaps the most famous tale is the myth that in winter there is nothing between Amarillo and the North Pole but a barbed wire fence—very often the fence gets blown down.

Somehow none of the trips we had made through Texas had ever taken us to the Panhandle; we were always turning up in the middle of the skillet, so to speak. Five hundred miles from Austin to Amarillo is a fer piece, unless, of course, there is some special occasion. Indeed such an opportunity arose when our oldest son, Ken, announced that he and Jane were to be married June 22, at her home in Amarillo! This caused a great flurry of excitement in our household. We held the traditional Sunday morning brunch to make the announcement to all of our family. There were twenty-four of us seated around the long family dining table. We were fortunate to have as guests Jane’s parents, Judge and Mrs. Carl Periman. They had come down primarily to attend Jane’s graduation at Texas University and to hear President Lyndon B. Johnson give the address—but academic “triumph” soon became of secondary interest. At breakfast, we tried to keep the conversation centered around the young prospective bride and groom, drinking toasts intermittently with *Milk Punch, followed by this menu:

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Stories and Recipes from the Cross Timbers and Prairies

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Cross

Timbers and

Prairies*

Approximately 15 million acres of alternating woodlands and prairies, often called the Western Cross Timbers, constitute this region.

Sharp changes in the vegetational cover are associated with different soils and topography, but the grass composition is rather uniform.

The prairie grasses are big bluestem, little bluestem, indiangrass, switchgrass, Canada wildrye, sideoats grama, hairy grama, tall grama, tall dropseed, Texas wintergrass, blue grama, and buffalograss.

On Cross Timbers soils, the vegetation is composed of big bluestem, little bluestem, hooded windmillgrass, sand lovegrass, indiangrass, switchgrass, and many species of legumes. The woody vegetation includes shinnery, blackjack, post and live oaks.

The entire area has been invaded heavily by woody brush plants of oaks, mesquite, juniper, and other unpalatable plants that furnish little forage for livestock.

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 115. Used with permission of Texas State Historical Association.

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