Sometimes a friend shares a recipe that just becomes a season favorite!  This is it for me!

A few years ago, my husband, Barry and I were hunting on the 5F Ranch and the owner just happened to mention she was looking so forward to making her favorite fall soup the next week.  So, of course I asked about the recipe.

Harvest Soup has a plethora of healthy ingredients that resonate with each other in a spirited  sort of way.  I would have never thought of including pinto beans in a soup with butternut squash – but it works beautifully, and for all you vegetarians – this soup fills the bill.

I use a vegetable broth to tie it all together.  Here’s where you can add some creativity – either you use the minimum amount of broth for a super hearty bowl of soup; Or add more broth to thin it out and also make it go further.

I hope you love this recipe as much as do!

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How to make it Video

Harvest Soup

Nutritious Meal in a bowl!

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Course Main Course

Cuisine American

Servings 8

Ingredients

  

• 1/4 cup EVOO
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 cup celery, finely chopped
• 2 jalapeno peppers
• 3 cups pinto beans
• 4 cups orange and red peppers
• 2 cups corn kernels
• 3 cups butternut squash
• 3 cups diced tomatoes
• 4 cups vegetable stock (add more if needed)
• 2 tsp ground cumin
• 1 tbsp mexican oregano
• Dash of wine
• 10 oz greens - choice of kale, chard, or spinach

Instructions

 

• Heat oil in a soup pot.  Add onion, celery, and garlic and saute.  Add jalapeño, and continue to cook for a couple minutes.
• Add remaining ingredients except greens. Bring to a boil, reduce heat and simmer for about 25 minutes until veggies are tender.
• Add dash of wine and additional broth if desired
• Stir in greens and heat until wilted.

Keyword soup, pinto beans, butternut squash, kale, chard, spinach

This is the season where food truly ties us all together. Family recipes at Thanksgiving. Grandma’s special way of prepping the food. How you cook your turkey matters – brined, stuffed, fried, or roasted?  Better yet, who is in charge of the turkey? Maybe y’all don’t even have a turkey, but enjoy wild game. Every Texas home is different. But we share the traditions of coming together and showing gratitude for where we live and who we are around.

I would argue that Texans are made for this season. Whether you are a first cousin or neighbor who just moved to town, all are welcome to gather round the table or the campfire, talk about life and the simple things that bring us all together.

I would argue that “opening weekend” kicks us off.

The term “Opening weekend” is almost sacred in Texas, denoting either the beginning of dove, deer, duck, turkey, or quail season – to name a few. Events and even weddings are planned around it, and the quintessential “lease” is secured well in advance of this date.

ATV’s on trailers heading up and down Texas highways, every type of “camo” on sale in stores, and folks snagging a hunting license are indications the season is near.

Although less evident in metropolitan areas, rural towns and country sides where hunting is prolific become abuzz with folks excited about being in the country, catching a glimpse of wildlife, and reveling in nature.

Although I’m not a hunter, my husband and sons enjoyed many bonding weekends at the hunting lease along with close friends.  The campfire at the end of the day seemed to be their favorite part of the weekend aside from the big hunt in early mornings and late afternoons.  Here stories, jokes, and general bragging took center stage – creating memories and opportunities for adults to pass their legacy to the next generation.

Texas Wildlife Association 

The Texas Wildlife Association (TWA), a non-profit, “serves Texas wildlife and its habitat, while protecting property rights, hunting heritage, and the conservation efforts of those who value and steward wildlife resources.”  With headquarters in New Braunfels, the TWA was founded in 1985 by a group of ranchers, wildlife managers and hunters dedicated to the conservation, management, and enhancement of wildlife and wildlife habitat on private lands.

Since 95% of Texas land is privately owned, hunters, anglers, wildlife watchers and conservationists recognized the necessity of working cooperatively with private landowners on wildlife, habitat and conservation issues.  TWA recognizes these landowners hold the key to the well-being of wildlife, game, nongame and rare species located on their land.

The TWA offers conservation programs for youth, adults, families and teachers.  Also, youth and adult “learn to hunt” programs are offered.  For a full list of programming or to join the Texas Wildlife Association, go to Texas-wildlife.org/membership or call 800 Tex-Wild.

In honor of the significance this season has for Texans, we met with Scott Heneke, who shared his family’s secret, but simple technique for tenderizing meat.

Fried Backstrap Recipe

Scott Heneke is an avid hunter who delights in sharing his property full of white-tail deer and other exotics with his children and occasional hunters.

A multi-generational Texan, and Real Estate Investor by profession, Scott spends his weekends hunting and fishing as much as time allows.  His heart lies in his ranch in George West where his family retreats during the holidays.

“Our immediate and extended family – aunts, uncles, cousins all spend time together away from the hustle of life to recharge.  Watching the white-tail, Axis, Oreck, bison, Sika, and Waterbuck roam intermingled with an early morning hunt with my kids is a happy place for my wife, Collette and me.”

So, of course a recipe for fried white-tail back strap is second nature to Scott.  He loves preparing this for his family and for the first time is sharing his Grandmother’s SECRET technique for tenderizing that cut of meat.

Are you ready?  Here we go!

Here’s the best part – no special tool required!  And you should be able to use a fork (no knife) to cut through it.

Click Here for the Video!

Scott's Tender Fried Back Strap

A family secret - revealed!

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Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 12 white tail or axis back strap
• 6 eggs
• 1/2 cup milk
• peanut oil
• 3 cups Flour
• salt and pepper to taste

Instructions

 

• Remove the silver layer on each back strap. Butterfly each piece. Lay out the back strap filets on a wood cutting board. Take a saucer or plate, and using the edge of the plate cut through the meat working across the full cut, You know you've cut through correctly when you hear the sound of the plate hitting the wood, The meat will be flattened to about 1/3"
• Scramble the 6 eggs with the milk in a large flat bowl.
• Add flour to a large flat bowl.
• Dip back strap alternatively in flour, egg mixture, and bacon to flour.
• Heat 3-4 inches of oil in a frying pan - preferably cast iron to about 350 degrees.
• Gently lay about 3 back straps in the pan leaving room between the pieces to keep the oil hot. (adding too much meat will cool the temperature of the oil). Fry until golden brown.
• Remove from the pan and season with salt and pepper to taste.
• Place cooked meat into a brown paper sack to keep hot and this will also keep it from getting soggy. (another of Scott's grandmother's tips!)

Video

This month, we are celebrating 200 years of Texas Rangers history!

Retired Texas Ranger Frank Malinak shared his chili recipe.  He made it “sans” the beans.  But on the trail, dried beans were easy for early Texas Rangers to carry and prepare in a large dutch oven over a fire.

We are drastically simplifying the prep time by using a fairly new appliance called an instant pot.  And its heavenly!  Quick, tasty, and easy – these beans are a hearty side dish or you can  use it as your main course with some side greens.

Also, left overs can be used in a taco salad!

I encourage you to rediscover dried beans.  They are economical and full of nutrition.  My system is to buy one of each kind of dried bean and peas, cook a different one each week, and restock when gone.  Sometimes, the simple things in life are the best!

View Video Here

Pinto Beans - Instantly

Insta-pot cuts time and adds flavor

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Course Main Course, Side Dish

Cuisine American

Servings 8

Equipment

• Instant pot

Ingredients

  

• 1 pound dried pinto beans
• 1/2 pound bacon slices
• 1 medium onion, chopped
• 3 jalapeños, chopped and seeds removed
• 6 cloves garlic, chopped
• 3 bay leaves
• 1 tsp ground cumin
• 1 tsp dried mexican oregano
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 14 oz organic chopped tomatoes
• Cilantro for garnish

Instructions

 

• In a large frying pan, cook bacon until almost crisp. Cut into 1 - 2 " pieces
• Remove bacon and add onion, jalapeño, and garlic to pan. Cook until soft
• In instant pot, layer dried beans, bacon, soy sauce, dried herbs, cooked onion, garlic, and jalapeno,
• Pour broth over all and lightly stir
• Add tomatoes
• Close the lid and turn venting knob to sealing position. Pressure cook at high pressure for 45 minutes, and then naturally release knob for 20 minutes.
• To thicken, stir with a spoon using the "saute" function. Taste and season accordingly.

A cowboy and a word slinger walk into a test kitchen in Giddings, Texas. Frank Malinak III and Lorie A. Woodward, respectively. They are equipped with a pound of Lee county’s finest ground beef and wild game meat from a medium size Nilgai (also known as a South Texas Antelope). They come locked and loaded with stories of Frank’s service with the Texas Rangers and a deep reverence for the land and people that sustain Texas communities.

This is a story celebrating 200 years of Texas Rangers history. Because of the time tested service of the men and women of the Texas Rangers, our small group of Texans had the freedom to share a meal in comfort. Actually, the ultimate comfort food – chili. 

At Gourmet Divas’ fabulous kitchen store and demonstration kitchen, I had the absolute pleasure of catching up with Frank Malinak III, Assistant Chief Texas Rangers, Retired in Giddings, Texas. Moving through the distinguished ranks of the Ranger organization, Frank ended his career as second in command – Assistant Chief.  He is now County Judge of Lee County. You see, Frank and I both have roots in Lee County, our Great-Grandfathers Will and Englebert Reuther were brothers. So I asked him, what would a Texas Ranger cook?

According to the Texas Ranger Hall of Fame and Museum in Waco,  everything we know about the earliest days of the Texas Rangers comes from memoirs of individuals who served. The Texas Ranger Hall of Fame and Museum preserves history through pictures, stories, and memorabilia. According to the TRAF, “During the early years of the Frontier Battalion, the battalion’s quartermaster supplied each Ranger company with a set ration consisting of flour, bacon, beef, coffee, sugar, salt, soda, soap, vinegar, pepper, candles, potatoes, onions and rice. A ration was the amount of each of these items an individual Ranger would consume in one day, and the company orderly sergeant was required each month to write out a list of how much was on hand of each item. Many accounts mention the ease of finding wild game and fish.”

Now, back to our modern kitchen in Giddings. Wild game? Check. Beef? You bet. Get Frank’s “On the Trail” Chili recipe at the bottom of this article and watch our cooking episode on our Texicureans youtube channel. 

Sometimes the best recipe is knowing where your ingredients come from and cooking them up the way only you know how. Bonus if you’re in the kitchen with people who share your traditions. There is beauty in consistency. There is longevity in honoring the basics. 

Frank said it best, “Ranger history is framed by traditions going back 200 years, including our unmistakable western heritage. The pathway of our future is made all the brighter by those who walked before us. Nothing is so powerful as knowing past generations are counting on you to accept the baton and carry it forward. I hope future historians look back at our time and see an unbroken chain of dedicated men and women who wear a badge that stands for justice and freedom.” 

200 Years of Texas Rangers

Assembled in 1823 to protect the early settlers of Texas, Stephen F Austin was given command of this legendary law enforcement agency.  Drawing on their collective skills, Native Americans, Tejanos, Anglo-Europeans, and African Americans signed up to “range” and protect the colonies.  Hence it was said that a Texas Ranger could “ride like a Mexican, trail like an Indian, shoot like a Tennessean, and fight like the devil.”

Legendary Texas Rangers John Coffey Hays, “Bigfoot Wallace” and William McDonald helped form the enigma of the Texas spirit.  The Institute of Texas Cultures states that “Next to the Alamo, the Texas Ranger is the best-known part of the Texas Legend…”

This legacy continues with training that is considered second to none, for the 172 highly selected men and women who proudly wear the boots, white hats and pistol belts of their predecessors.  And of course, there is that iconic Cinco Peso badge.   

“The Texas Rangers are among the most revered law enforcement divisions in the country for a reason.  The elite and storied Rangers are men and women of integrity and moral fortitude, willing to risk their lives in selfless service to the state of Texas”.  Steve C McGraw, Director, Texas Department of Public Safety 

Organized into 6 companies: Company “A” Houston, Company “B” Dallas, Company “C” Lubbock, Company “D” McAllen, Company “E” El Paso, Company “F” Waco, and Headquarters in Austin.  The Rangers continue the traditional jobs conducting criminal and special investigations, apprehending wanted felons, suppressing major disturbances, protecting life and liberty, and rendering assistance to local law enforcement officials. 

A Special Operations Group has been formed in recent years to counter terrorist activity, criminal threats, and drug trafficking organizations. 

Explains Lacy Finley, executive director of the Texas Ranger Association Foundation, “We know these things about their service:  There is no time off, one Late-night call easily becomes many more, Rangers find themselves in difficult situations, they have a servant’s heart, and could easily have followed careers in the private sector.”

The enigma of the Texas Ranger has inspired novelists, actors, and film-makers.  The Lone Ranger, Walker, Texas Ranger, and Lonesome Dove have all dramatized the heroic mystic of the Texas Ranger.  In the 1936 movie The Texas Rangers, Fred Mac Murray who portrays a Texas Ranger is met by leading citizens who are alarmed that there is only one Ranger to clean up their town.  “Only one fight, ain’t there?” replies McMurtry in a paraphrase of the famous “One riot, one Ranger” line.

Texas Rangers are a seamless, selfless, ambassador for our way of life back to the earliest days. Can of beans and all. Thank you for your service, Frank, and reminding us what Texas cooking is really all about — the people you’re feeding.

For more Texas recipes, tips, and stories, sign up for our recipe club emails and follow Texicureans on all social platforms.

Ranger Frank Chili

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Course Main Course

Servings 6

Ingredients

  

• 1 pound ground beef
• 1 pound game meat
• 2 onions chopped
• 2 8 oz tomato sauce 2 cans
• 1/2 can petite diced tomatoes
• 1/2 can rotel tomatoes
• chili powder several shakes to taste
• 1 tsp garlic powder
• 1 tsp black pepper
• Harley's seasoning from Giiddings, Texas or sub with fajita seasoning to taste
• 1 cup water

Instructions

 

• Brown meats with chopped onion
• add tomato sauce, petite diced tomatoes, rotel tomatoes and stir
• add chili powder, garlic powder, pepper, seasoning and stir
• add 1 cup water and cook, stirring for about 10 minutes

Video

Spicy with cayenne, these crispy cheese crackers boast only five ingredients.  And they freeze well to pull out for quick wine accompaniment.

Another Tyler Junior League cookbook recipe, this traditional southern fare is worth revitalizing when you have left over cheese that needs to be used.  Or simply snag a 3 cup bag of shredded cheese.

I used a Mexican blend cheese, but you can get creative with cheese you have on hand.  The intensity of heat can be adjusted as well by adding or subtracting cayenne.  I have also thrown in red chili flakes in addition to the cayenne.

Don’t get caught up on the perfectness of each straw, you can buy that in a box at the store – celebrate your homemade spirit!

Click here for How-to video

Cheese Straws

Bake, freeze, and pull out with a glass of wine

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Course Appetizer

Cuisine American

Ingredients

  

• 3 cups grated cheese
• 2 sticks butter (16 tbsp)
• 1 tsp salt
• 1 1/4 tsp cayenne pepper
• 3 cups unbleached flour

Instructions

 

• Preheat oven to 300 degrees
•  Cream cheese and butter together
• Add salt and cayenne and blend together
• Mix in flour.
• Place ball on parchment paper, place another parchment paper on top and roll out to about 1/4” thickness.
• Cut into about approx 4” strips
• Place on cookie sheet and bake for 15 minutes

They are pretty, They are chocolaty bites of goodness.

Silicone molds are a game changer for pretty individual cakes.  Spray the mold with an oil, fill, and pop in the oven for a quick, attractive presentation. Once they cool from the oven, you can push the cakes out from the bottom. This chocolate cake recipe requires no icing.

We are talking about the Texas Rose Festival this month and this recipe comes from an old Tyler Junior League cookbook.  Sometimes the tried and true recipes combined with a new twist (silicone molds) do the trick!

Click here for How-to Video

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

Print Recipe

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