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Medium 9780762780983


Williams, Lee Globe Pequot PDF

IntroductionIt should come as no surprise that Colorado has earned the tagline “the Napa Valley of beer.” Only California with more than 300 breweries, and with its 38 million people, has more breweries than Colorado. To really put things in perspective, as of the end of 2011, Colorado had a population of just over five million and more than140 breweries. For those beer lovers not lucky enough to live in Colorado, that’s 140 good reasons to visit the state.In many ways Colorado is the quietest of America’s craft beer heavyweight regions, happily thriving in the shadow of better-known beer epicenters likeCalifornia and Oregon. Colorado produces more beer per capita than any other state in the nation and that cannot be wholly attributed to Coors and Anheuser-Busch having long-established and large-scale breweries based in the state.Colorado’s breweries have a history of making history. The Coors brewery inGolden is one the oldest in America and is still the largest single-site brewery in the world. Boulder Beer Company in Boulder is one of the earliest pioneering craft breweries in America, helping establish a trend that has blossomed into a global movement, and with it, big business.

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Medium 9781574411935

3. Meat, Fowl, and Seafood

Jean Andrews University of North Texas Press PDF


Four Old Time Texas Favorites


The incomparable, favorite chip, Frito, was originated about 1932 by Elmer Doolin in San Antonio,Texas, in a little old house on

South Flores Street. His wife, Daisy, made the first Frito pie when she dumped her bowl of chili directly into a bag of Fritos.

Her handy innovation caught on with kids of all ages and is still going strong—but has graduated to a bowl. You can use chili made from one of the recipes in this book or just open and heat a can of Wolf Brand ® Chili without beans. Wolf Brand ® Chili is also a native of Texas but now owned by Quaker Oats. If not in your store, order from Wolf Brand Products, P.O. Box 617,

Corsicana,TX, 75151.

Makes—depends on amount of chili on hand.


Chili con carne

Onions, chopped

Longhorn cheddar cheese, shredded

Salsa picante

In each individual bowl spread about ¾ cup Fritos and sprinkle onion equally on top. Put equal amounts of hot chili on top of the Fritos and top with cheese. Pass the salsa at the table.

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Medium 9781574410761


Patty Vineyard MacDonald University of North Texas Press PDF



off all excess flour. Heat the butter and oil and sauté the veal about 5 minutes over medium heat, turning the meat only once. If skillet is not large enough, as soon as first slices are done, pile on a plate and keep warm. Then return all veal to the skillet, add the chicken broth.

Simmer until the liquid is reduced by one-half. Add the lemon juice and the thin slices of lemon. Heat only until lemons are hot. Correct seasonings. Add parsley at the last minute. Serve with the sauce poured over and garnish with the hot lemon slices.

Reader’s Request

One gets a feeling the French see Americans coming and say, “Give them the sauce.” However, the French sauces are delicious, and all generously doused with wine. I must say I think veal dishes are better with a spot of wine added.


For 6 or 8

1 teaspoon sugar

¼ cup thinly sliced onion

3 pounds lean veal stew meat

1½ cups chicken stock or water

2 tablespoons butter

2 tablespoons flour

½ cup dry white wine

½ cup whipping cream

Salt and white pepper

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Medium 9781574412185

Do-Ahead Party Planning

Kris Rudolph University of North Texas Press PDF
Medium 9781574412185

Working with Chiles

Kris Rudolph University of North Texas Press PDF






Roast the poblano chile directly over a gas flame until blackened on all sides (if you do not have a gas stove, lay the chile on a tray under a hot broiler). Transfer to a plastic bag and let sweat for 10–15 minutes. Peel off all the charred skin, dipping your fingers in water if needed. In Mexico, it’s common to see chiles peeled under running water; this does make it easier. However, you will lose some of the flavor. Be careful not to tear the chile when peeling.



Make a long slit down one side of the chile and remove all the seeds and veins with your fingers. (This is where the heat of the chile is concentrated, so be sure to clean it thoroughly.)

Leave the stem attached.

*You can always stuff your chiles, or at least roast and clean them, a day in advance.



Remove the core of the chile with a knife and make a slit down one side, opening it flat.

Remove all the remaining seeds and veins. Cut into thin strips.

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