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Month: August 2023

Roasted Poblano Corn Pudding

I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz.  A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler.  The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work.  She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu.  Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors.  And did I mention your kitchen will smell wonderful?

Thank you Anna Katheryn!

Poblano Corn Pudding

Course Side Dish
Servings 8

Ingredients
  

  • 1 poblano chile roasted, peeled, seeded and diced
  • 3 cups corn kernels
  • 1 cup butter
  • 1/2 cup brown sugar packed
  • 1 1/3 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 1/3 tbsp red chile powder
  • 1 tbsp salt
  • 5 eggs separated
  • 1 cup milk
  • 2 cups unbleached flour

Instructions
 

  • Preheat oven to 350 degrees
  • Grease 8 individual serving ramekins
  • Combine chile and corn. Set aside.
  • Cream together butter, sugar, baking soda, baking powder, chile powder, and salt.
  • separate the eggs, placing the yolks and white in separate bowls. Beat the egg whites until stiff and set aside.
  • Whip egg yolks and add to creamed mixture. Add milk and flour alternately. With the mixer set on low speed, blend well. Place in large bowl and add chile and corn mixture.
  • Fold in beaten egg whites by hand.
  • Pour into prepared ramekins. Bake for approximately 30-40 minutes. Until wooden skewer comes out clean. Let cool before cutting around the edges with a sharp knife to help turn out of pan. Or serve in the ramekin.

Video

Notes

 

Texas Rose Festival

Everything’s Coming up Roses in Texas!

Born and raised or brand new, you know Texans love our festivals. Celebrating your home town is the only sentiment that even dares to gain on the general pride of being a Texan. At Texicureans, we love visiting local celebrations and finding the recipes that share their community roots. This month, we are introducing you to Anna Katheryn Schultz and the Texas Rose Festival.

You see, Anna’s great-grandfather helped found the Rose industry in Tyler, Texas and Anna’s mother planted the seeds of southern cooking in her heart. So let’s go to the “Rose Capital of America” and get you a homemade recipe from Anna’s Tuesday Takeout. You’ll be astounded by both.

Texas Rose Festival

Everything is bigger in Texas!  When it comes to the Texas Rose Festival – brilliant, awing, and just plain “over the top” are adjectives that dominate.

October 19th – 22nd.  celebrates the 90th Annual Texas Rose Festival with the theme – “The Story of Film”.  For more information on event dates and times, and to purchase Tickets, go to  www.texasrosefestival.com or call 903.566.7424

Tyler Texas, population approximately 100,000, is epicenter of East Texas medical, economic, educational, and justice systems.  But during the month of October, its title of “Rose Capital of America “prevails.  Home to the largest rose garden in the US, Tyler at one time raised 50% of the domestic roses.

So, of course a festival celebrating this beloved flower would ensue!  Begun in 1933, the festival has grown to a lively, well-orchestrated affair with many events.

I caught up with  Tom Brown, 2022 President of the TRF (Texas Rose Festival) for his unique perspective:  “The TRF began as a way of celebrating the “rose”, which is now the National flower – recognized under the Reagan Administration.  Events include the Coronation – a showcase of jaw-dropping costumes, a Queen’s Tea in the Tyler Rose Garden(the largest municipal rose garden in the US), Men’s luncheon, and a full throttle Rose parade.  Participants in the festival are primarily from Texas, but safe to say probably 20 or more states are represented each year.”

Tom adds, “The Texas Rose Festival gives back to the community in several ways, including providing several full year scholarships to deserving students at both Tyler Junior College, and the University of Texas at Tyler.  Also, the college participants serve all year in various capacities at area nonprofits, including The Food Bank.”

Most importantly,  “The TRF is about community and there is something for everyone,” emphasizes Tom. From my experience attending last year, I can safely say you will be flabbergasted at the pageantry!

Recipe – Roasted Poblano Corn Pudding

For our recipe this month, I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz.  A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler.  The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work.  She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu.  Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors.  And did I mention your kitchen will smell wonderful?

Get the recipe here!

Watch the video here!

Stunning Salad

Colorful, easy, and with only three ingredients – this salad will stand the test of a shower, luncheon, or dinner party.  And its just an easy recipe for your home meals.

When my Mom was running the wedding shower/bridesmaid luncheon circuit with her friends, this salad was a mainstay.  It adds vibrant color to the serving table and your plates.  You wouldn’t think of grapes and cabbage going together, but the poppyseed dressing is the tie that binds.

So, next time you need to bring a salad to an event or gathering – you might choose this one.  Your friends will think you worked much harder than you actually did!

Here’s a hint – if you use a clear bowl, the colors will show through in technicolor!

Click here for the video:

Colorful 3 Ingredient Slaw

Sweet and Savory
2.57 from 37 votes
Course Salad
Cuisine American

Ingredients
  

  • 1 medium head red or green cabbage, shredded
  • 1 package green or red grapes, halved
  • 1 jar poppyseed dressing

Instructions
 

  • Toss all ingredients together thoroughly.
Keyword slaw, cabbage, grapes, poppyseed dressing

Roasted Corn Salad

It’s Hot!  But this is COOL!

Add Roasted Corn Salad as a side dish to anything – chicken, fish, or beef.  It’s also great for a quick lunch with a slice of luncheon meat.

You may hesitate starting up the grill, but here’s a hint – roast a dozen or so ears of corn, cut it off the Cobb and freeze extra for future use.  You can also throw your protein on the grill for a complete meal.

Roasted Summer Corn Salad

Light and refreshing
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 ears sweet corn
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped red onion
  • 1 cup cherry tomatoes, halved
  • 1/3 cup cilantro, chopped
  • 1/4 cup cotija cheese, grated

Dressing

  • 1/4 cup EVOO
  • 3 1/2 tbsp rice vinegar

Instructions
 

  • Heat grill. Place corn Cobbs directly on grill, turning as light  charring appears.  Keep turning until evenly, slightly charred. 
  • Turning Cobb on end, slice kernels off using a sharp knife. Place kernels in bowl. 
  • Add remaining ingredients.
  • Stir together  olive oil & rice vinegar. Pour over salad & mix thoroughly.
Keyword roasted corn, tomatoes, cojita cheese, cilantro