Author: Cindy Williams

Grandma’s Cucumber Salad

It’s Summer in Texas, Y’all! One of the first crops in the garden in cucumbers.

This recipe holds a special memory of staying with my Grandma on her farm and walking out into her huge garden to pick veggies for supper. (Dinner is the term for lunch on the farm).

Since her farm house wasn’t air conditioned, this cool cucumber salad was literally an elixir for the heat. I love the creaminess of the sour cream and the tartness of the vinegar in this recipe. If you keep greek yogurt on hand, you can also substitute for the sour cream.

Organic, hydroponic or cucumbers from your garden don’t need to be peeled. I use a mandolin that can be adjusted for thickness. My grandmother sliced them razor thin; I tend to go slightly thicker.

Also, Texas sweet onions can be substituted for the red – you just won’t have as much color. My friend, Cathy, adds pimientos for color.

Keep a couple slices to place on your eyes for a quick spa treatment!

Grandma's Cucumber Salad

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Prep Time 15

Ingredients

2 large cucumbers, sliced thin
1 red onion, diced
2 tbsp white vinegar
2 tbsp honey
2 tbsp sour cream
1 tsp salt
½ tsp cracked black pepper

Instructions

Combine cucumbers, onion, vinegar, honey, sour cream, salt and pepper in a bowl.
Cover the bowl with plastic wrap and refrigerate until chilled, 20 minutes or so.

Video

Notes

If you use organic cucumbers, or pick them from your garden, you don’t need to peel.
I use a mandolin to slice the cucumbers, but a food processor will work as well.
Greek yogurt can be substituted for the sour cream.

RV Cookin’

Megan Traeger, an experienced RV’er spent 6 weeks last summer with her family of four traversing the US National parks. Lucky for us, she is sharing her hacks for meal planning on the road.

When traveling, she likes to have the ingredients handy and easy to snag. So, she packs all ingredients needed for a recipe in paper bags marked with the name of the dish. After coming in from hiking, sight-seeing, or just traversing the highway, this method takes the guess work out of preparation.

Megan’s family favorite is “Cheesy Taco Pasta”. RVs are short on refrigerator space, and in this case, only the ground meat and shredded cheese takes a precious spot.

Come on board the Traeger “Adventure” and view Megan preparing this simple, yummy one pot dinner with a Tex-Mex ring to it at our website: www.texicureans.com You’ll also find a handy list of staples Megan says to keep in your pantry. Happy exploring!

Cheesy Taco Pasta

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Prep Time 15

Cook Time 10

Course Main Course

Servings 6

Ingredients

½ lb pasta (we prefer shells or cavatappi)
1 lb ground beef
1 package of taco seasoning
¾ cup water
1 cup salsa
1 cup shredded cheese

Instructions

Cook pasta according to the directions and drain into colander.
Add ground beef to the pan and brown.
Add the water and taco seasoning, stir well, and cook until the water is gone. Turn off heat.
Add the salsa and cheese to the pan, lightly stirring.
Stir in the pasta and coat it in the cheese taco meat goodness.
Top with crunchy tortilla chips, sour cream, or guacamole.

Video

Notes

Leftovers are yummy and it is freezer worthy for a later meal.

Keyword beef, pasta

Big Texas Hikin’

The secret is out. Texas is much more than tumbleweeds and margaritas. Our terrain is as diverse as our culinary offerings. With that comes tourists and crowds. This article is for y’all looking to escape the crowds and see the views that prove Texas is God’s country.

The pandemic brought people closer to home. On the most basic level, neighbors slowed down and started taking more walks and waving from across the street. Texans and people across the US bought up RV’s and trailers. Some with the goal of embracing the work from anywhere concept and more commonly to get the family out and about.

Whether you’re an expat or homegrown, consider exploring the parts of Texas you can only see if you dare to adventure. Not sure where to start? Texicureans is giving you a destination to consider and RV cooking tips from a seasoned traveler, Megan Traeger.

Guadalupe Peak
It’s the top of Texas. Early navigators used this mountain as a point of reference. Guadalupe Peak sits 3000 feet above the floor of the Chihuahuan Desert and 8751 feet above sea level. Located in the far west corner of our great big state, it’s a trip from anywhere – unless you live in El Paso, but worth every bit of the trek. In 1958, American Airlines erected a steel pyramid which commemorated the 100th anniversary of the Butterfield Overland Mail, a stagecoach route that passed south of the mountain.

So, what does modern exploring look like? Well, a lot like the old days. Except now we have marked trails, a route for a challenge and an alternate for a milder experience. In true Texciureans fashion, we took the challenge.

A 4.25 mile well maintained trail to the summit boasts a 3000 feet elevation gain. The payoff is a 360-degree view of Texas! (And a little of New Mexico).

The sign at the trailhead promises no rock scrambling – but I managed to get a little off the trail and did see some rocks on my “all fours” up close and personal. It takes a day to ascend and descend with time for a light lunch at the top. Temperatures can start out quite cool, but true to Texas weather can heat up during the ascent. So, layering is the safest bet. I would recommend tackling this hike in the Spring or Fall – less chance of severe weather either direction.

For those seeking a milder hike – McKittrick Canyon, dubbed the “Prettiest little spot in Texas” is a riparian oasis in the midst of the Chihuahuan Desert. Towering, steep walls serve as a backdrop to a diverse vegetation. Beginning with Chihuahuan Desert species of yucca, agave, and ocotillo, the trail ascends into a sheltered clear stream. Bigtooth maple, oak, and ash become abundant.

After 2.4 miles, the path reaches the Wallace Pratt Lodge, headquarters of the 4988 acres owned by geologist Wallace Everett Pratt (1885-1981). In 1959, Pratt donated this part of his ranch to the National Park Service and in 1972, Guadalupe Mountains National Park was officially opened to the public.

We turned around at the lodge since we had hiked Guadalupe Peak the day before, but there is an option of another 2 miles to “the Notch”. This trail ascends 2000 feet to reach an altitude of 7200 feet and a view of the complete McKittrick Canyon.

So, you want to hike to the Top of Texas, but now need to decide where to stay. There are multiple options for both RVing and tent camping. (And if I may insert – staying in a hotel) Before you load up the RV, read these tips up next from a New Braunfels Texicurean.

Click here for info about Guadalupe Mountains National Park!

Tangy Honey Slaw

This tangy Cole slaw can be used as a side dish or you can add protein for a complete lunch.

I use local Texas honey, Texas olive oil, and a good apple cider vinegar with the “mother”.

A huge plus of this salad is that it will last two weeks in the refrigerator! Talk about a time saver!

So, invite some friends over ( it serves 12) or enjoy it as a quick side on summer nights for you and your specials.

Tangy Honey Slaw

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Prep Time 10

Cook Time 6

Servings 12

Ingredients

1 large head cabbage
2 large Texas sweet onions
1 cup Texas local honey
1 cup apple cider vinegar
¾-1 tbsp salt
1 tsp dry mustard
1 tsp celery seed
¾ cup EVOO

Instructions

Shred cabbage and onions in a food processor.
Mix Honey, vinegar, salt, mustard, and celery seed and oil in a saucepan and bing to a rolling boil.
Pour over cabbage and cover immediately.
Chill 2-4 hours

Video

Notes

Will keep up to two weeks refrigerated.

Cowboy Beans (Easy All Day version)

It’s a Texas staple – cooked pinto beans. Beans are easy to store in their dry mode, thereby making an ever ready item back in the chuckwagon days and before grocery stores were readily available in rural areas.

This recipe is simple, using only a few ingredients, but the absolutely secret is the salt pork! It provides a flavor that seals the deal on scrumptious beans. Add a little chili powder, and you have a mouth full of pure joy.

Throw the beans in a pot, cover with water, and add the salt pork. Turn the heat on low and go about your day!

Cowboy Beans (Easy All Day version)

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Course Side Dish

Ingredients

1 pound pinto beans
1 package salt pork (about ¼ pound)
3-4 garlic cloves according to taste
1 tbsp chili powder
salt and coarse cracked pepper to taste

Video

All day Smoked Shoulder Clod

Feeding a crowd? Have a day to slowly cook a beautiful piece of meat? This may be the recipe for you! Shoulder Clod is typically one of the least expensive cuts of meat and when a tasty rub is applied and it is slowly smoked all day long – you have a winner!

This recipe is inspired by Tom Perini’s herb rub (available online). It is fork tender when done – and becomes a very impressive main dish to serve a gathering.

The meat is placed in the smoker for an hour, then wrapped in foil for the remainder of the cook time. George suggests one hour for every two pounds of meat in the smoker.

When complete, remove it from the smoker, let it rest a few minutes, slice and serve. So, very little to do at the time your guests are ready for dinner.

Put on your cowboy hat and give it a try!

All day Smoked Shoulder Clod

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Prep Time 10

Cook Time 8

Ingredients

Large shoulder clod roast
1 tsp dried oregano leaves
1 tsp dried thyme
1 tsp paprika (can use smoky)
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp white pepper
½ tsp coarsely-grounded black pepper
¼ tsp cayenne pepper

Video

Oven Baked Tortilla Espanola

In 1690, the Spanish headed to East Texas after news of La Salle’s French settlements. Here they encountered the Caddo Indians, who they called “Tejas”. This was derived from the Caddoan word for friend and pronounced: “Tay-yas”
Spain forever left its mark on Texas.

Tortilla Española, or Spanish omelet, is hands down the most commonly served dish in Spain. The quintessential tortilla contains potatoes and onions. It is a healthy, and filling meal you can prepare in no time- 10 minutes of prep using just a few ingredients . I like this version because you simply place it in the oven for 30 minutes, then add the beaten eggs and reinsert into the oven for 20 minutes.

I added sliced Spanish Chorizo on top for color and additional taste. You can get creative, adding red peppers, asparagus, and even other proteins including ham or tuna fish.

The omelette may be eaten hot, at room temperature, or cold. In Spain it is commonly served as a tapa at room temperature. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks.

So, prepare it for dinner, serve it with a side salad and pop leftovers in the fridge for snacks or a quick lunch. I really like a tomato salad as a side – perfect for summer!

Oven Baked Tortilla Espanola

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Prep Time 10

Cook Time 45

Servings 8

Ingredients

28 oz Gold Potatoes, 1/4 inch slices
2 White onions, chopped
½ cup EVOO
12 eggs
1 tsp garlic powder
1 tsp sweet paprika
1 tsp salt
Pepper to taste
Optional: Add 8 ounces thinly-sliced Spanish chorizo

Instructions

Preheat oven to 375 degrees.
Add the sliced potatoes, diced onions, garlic, salt and pepper, and olive oil into a bowl, mixing well.
Layer the ingredients into a baking dish (I like a cast iron frying pan). Place in oven for 30 minutes
Add the eggs to a bowl and whisk. Stir in the paprika.
After 30 minutes pour the eggs onto the potato and onion mixture. If using Spanish Chorizo, layer on top. Bake for another 20 minutes.
Remove from oven and serve with a salad.

Video

Mom’s Chocolate Pie

Click here to watch the video!

This simple piece of tape says so much – I pulled out this pie plate and there it was: My Mom’s name on the bottom of the pie plate. This means she brought a pie to our house at one time. (and I forgot to return it).

It also reminds me that this pie plate went to the home of friends in need – my Mom was always one of the first to show up. It also went to church potlucks and dinner club gatherings. This piece of tape will stay on this pie plate as long as it will adhere.

Thanks Mom, for all you taught me! By the way – chocolate pie was her favorite desert!

Using an HEB refrigerator crust makes this pie a snap. It is simply making the chocolate custard (using water instead of milk) with 7 ingredients that you probably have in your pantry. Give it a try – even if you have to make your own Mother’s day desert – you’ll be glad you did!

Mom's Chocolate Pie

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Prep Time 10

Cook Time 6

Servings 6

Ingredients

1 cup sugar
⅓ cup baking cocoa (I use dark)
¼ cup all-purpose flour
¼ tsp salt
2¼ cups water
1 tbsp butter
1 tsp vanilla extract
1 backed pastry shell - 9"
whipped cream for topping

Video

Notes

I like to use the dark cocoa, but regular is great as well. You can also double the vanilla (which I tend to also do)

Blueberry-Grapefruit Salad

This is the perfect spring salad! I love it when 2 seasons collide – when you can still buy Texas ruby red grapefruit and blueberries are abundant. Add mint, a little honey, and you have a colorful, flavorful salad.

This is as easy as slicing 2 grapefruits 6 ways, remove from skin, then divide each section into 1/4’s. Throw in a carton of blueberries. Remove mint leaves from stem and slice into 1/4” pieces. Slightly stir the mint and honey in the fruit and Voila! Its a color explosion!

You can even throw this on top of some salad greens for a lunch salad.

Blueberry-Grapefuit Salad

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Prep Time 5

Ingredients

2 large Texas grapefruit
1 carton blueberries (about 2 cups)
3 large sprigs fresh mint
2 tbsp Texas local honey

Instructions

Cut grapefruit in six sections. Using a serrated edge knife, remove meat from skin. Cut sections in 1/4’s and add to bowl.
Add blueberries
Remove mint leaves from stem. Stack on top of each other and slice into 1/4 in pieces.
Add mint leaves to salad and stir in honey.

Video

Spanish Mission Trail and Salmorejo Soup

Spanish Mission Trail and Soup

This next Texicureans adventure is full- out-fun. We biked the Spanish Mission Trail, stopped at a brewery, and topped it off learning how to make authentic Spanish soup from Maite Aguirre-Ortega. Our loyal readers may have noticed a trend in these articles. Texicureans’ mission is sharing the rich history of Texas by way of food. That’s why we are reporting back from unique to Texas locations and pairing them with cultural recipes. We hope to give you a glimpse of adventure and inspire you to join the journey.

Biking the Spanish Missions

I live for exercising outdoors and I’m a student of Texas history. Combine the two and I’m hooked. I bike this trail every year in the beautiful Spring air; it’s the best time to go in my opinion. From the moment you hit the trail, you immediately leave the noise of the city and enter a quiet, almost rural scene.

The San Antonio Missions are a National Park Service site, and the only UNESCO World Heritage Site in Texas. The trail is wide along the San Antonio River with small elevations and markers to guide riders. My perfect day is to head south on the Riverwalk Trail to visit three of the missions: Mission Concepcion, Mission San Jose, and Mission San Juan (about a 16-mile round trip).

Each Mission has its own distinct beauty and stories. Remarkably, all four of the mission sites still contain active catholic parishes! If you hit it right, Mission San Jose, the Queen of the Missions has ranger led walks at 10 am and 11 am. Ranger-led talks at Mission San José are offered at 2:15 pm and 3:15 pm. These talks last for 15-30 minutes and can give you a great overview of the park.

Typically, I tour the missions on the way down the trail and opt for a straight return trip back up to the King William Area and Blue Star Arts Complex to return the bikes. A welcome site is the Blue Star Brewing Company Restaurant. With outside seating you can still enjoy the spring air while dining. A perfect ending to a perfect day!

Tip: Rent your bike

The first time we took our own bikes, but ended up with flat tires, so now I park right in front of Blue Star Bicycling Company and rent one of their well-maintained bikes for a day. They have a choice of several styles, including e-bikes and cruisers. They will fit you for the bike appropriate for your size and provide a basket for snacks or picnic items. There is a 5-pound limit for safety purposes – I learned this and had to leave a few items behind. Be sure and bring water – a holder for water bottles is on each bike as well. I recommend arriving by 10:00 AM or so to rent your bike. This will assure bikes are available for your party. It will also give you plenty of time to tour the missions – which I never tire of exploring.

While the historic beauty of the missions is breathtaking, the taste of an authentic Spanish recipe prepared at home is transformative. Food is family. Family is culture. Culture is history. So, come along with us into the kitchen where we learn how to make Salmorejo.

Salmorejo Soup

In the kitchen with Maite Aguirre-Ortega from Alsasua, Spain, we learned how to make her favorite warm day soup – a chilled tomato soup called Salmorejo. Requiring only ripe tomatoes, olive oil, garlic, and bread – this recipe is a snap to make in a blender. If you use the optional toppings of diced hard-boiled egg and serrano ham, you have a meal. The full recipe and video tutorial can be found on www.texicureans.com.

Maite shared she has yet to visit the Missions that her homeland established so many years ago but plans to go soon with her new bike! She now lives in Austin with her native Austinite husband, Ryan. Not surprisingly, they say a Texas version of Salmorejo would be to add brisket as a topping. Sounds great to us! Que Aproveche! (Let’s eat!)

Salmorejo

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Prep Time 20

Cook Time 5

Course Soup

Servings 4

Ingredients

8 red, ripe tomatoes (2.5 lbs)
7 oz stale bread
1 cup EVOO
1-2 garlic cloves
1 pinch salt
2 hardboiled eggs
diced Derrano ham or other cured ham

Instructions

Dice tomatoes.
Pull the bread apart into pieces.
Place the tomatoes in a blender and blend until completely pureed.
Pour the blended tomatoes into a colander using a steel spoon to clean the blend from the tomato seeds.
Put the bread in the blender and pour the clean tomato blend on top of it. Let sit for 10 minutes.
Add the garlic, olive oil, and salt. Blend until smooth.
Refrigerate for 2 hours (this is the hard part)
Serve the Salmorejo with hard-boiled egg and cured Spanish ham, or prosciutto. Note to Texans: Chopped brisket works great!

Video

Notes

Notes from Maite:
Tomatoes: The key to a good Salmorejo is to use fresh and very juicy tomatoes. We like using vine tomatoes but you can also use pear tomatoes.
Olive Oil: The recipe calls for a good amount of olive oil and so its important to use a god quality product. The olive oil can really change the flavor of your Salmorejo, so we encourage you to find your favorite one. Buying EVOO is a good rule of thumb. For our recipe we used Dominos Oil from South of Spain. We bought it online from a shop called The Olives Market in Buda, TX.
Garlic: Even if we love it in Spain, garlic is not for everyone. Feel free to start your recipe garlic free if you prefer. Don’t allow this small ingredient stop you from tasting one of the best cold soups that exists: If you like garlic - between one to two cloves gives you that perfect garlic punch that we adore in our palates.
Bread: the reason behind Salmorejo’s thick texture. For our recipe we used French Bread from HEB, stale bread or any bread with a dense crumb ratio will work. And remember, if you want a thiner soup just put less bread but if you want a ticker one, go wild. Just know that it’ll make your blender work double!