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Smoked Salmon Appetizer

This time of year calls for finger foods – and here’s one that is quick to prepare, is yummy, and could actually fall into the healthy category.

You simply slice celery into 4″ lengths, stuff with cream cheese, and top with a thin slice of smoked salmon.  A sprinkle of dill augments the flavor and adds a visual effect.  I also like to garnish with parsley.

If there is any left, grab a couple for your lunch!

EnJOY!

Smoked Salmon Appetizers

Three main Ingredients - that's it!
Prep Time 10 minutes
Course Appetizer
Cuisine American
Servings 10

Ingredients
  

  • 1 4 oz pkg smoke salmon
  • 2 lbs celery hearts, cut into 3 - 4" lengths
  • 1 8 oz pkg cream cheese
  • dried dill weed
  • parsley to garnish

Instructions
 

  • Fill each celery sick with about 1 tbsp cream cheese
  • Gently pull apart salmon into single layers, and slice into 1/4" width slices
  • Place slices on top of celery sticks
  • Arrange on a platter, sprinkle with dill weed and garnish with parsley if desired.
Keyword appetizer, smoked salmon, celery, cream cheese

 

 

 

 

Fruitcake of the Future

Fruitcake of the Future

Fruitcake —- the controversial culinary dessert that conjures up more divided opinions than politics. Some find it tasty, colorful and a requisite for a truly nostalgic holiday. The other side? Well, they see it as dense, too sweet, and only a byproduct of yesteryear’s limited food preservation methods. No matter where you stand, it’s a classic and we have a modern recipe for you to try. 

A bit of history:  Hard for us to realize today, but before refrigeration one way to preserve the fruits from the summer in the colder months was in a cake. The summer fruit was dried and cut up, pecans were shelled, and sugar was run through a sieve.  All these ingredients were then baked into a cake that could be stored in a root cellar – many times wrapped in cheesecloth, where the temperatures were cooler. 

With this kind of loving preparation, you can see why the gift of a fruitcake was received with the greatest appreciation.  

Texas has its own unique history with fruitcake – Collin Street Bakery located in Corsicana, has been baking up and selling this notable desert since 1896 when “young German entrepreneur, Augustus “Gus” Weidman, journeyed to the heart of Texas with nothing but a whisk and a dream. “  In 1958 after decades of being a well loved local bakery, owner Bill McNutt expanded into the national and international market by creating a mail-order fruitcake business.  With a world wide market, the central Texas location in Corsicana still serves as the home for Collin Street Bakery.  

I was honored to speak with retired pastry chef Alan Harvey who was recruited from London to work with Collin Street Bakery. “They had  written a story in the magazine British Baker saying they were looking for only the best bakers.  I applied and was hired along with two other UK bakers.”, said Alan.  

 “The McNutt’s- owners of Collin Street Bakery are a lovely family.”  Their dedication to quality is assured by owning their own fruit and pecan orchards.  When making the fruitcakes, every cherry, pineapple, and pecan has to be in exactly the right place.  They also developed a streamlined distribution system to fill the world-wide orders,” added Alan.

You can order their famous DeLuxe Fruitcake by going to:   https://collinstreet.com/products/deluxe-fruitcake

Now to that Futuristic Fruitcake I promised you!  My friend, Kim Neal of Lakeway bakes a fruitcake every year for her father-in-law and the recipe she and I baked together might just change your mind about fruitcake.  Light, flavorful, and with just the right touch of citrus – it’s a heavenly accompaniment to a steaming cup of coffee.  

And did I mention that it is also beautiful?  Baked in a bundt pan, with a drizzle of icing, it earns the honor of being displayed on your loveliest cake stand.  

Spoiler alert:  You may have trouble sharing it with your friends or keeping it until the holidays!

Futuristic Fruitcake

A whole new tasty cake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine American

Equipment

  • 1 bundt pan

Ingredients
  

Dried Fruit and Liquor

  • 3 cups mixed dried fruit cranberries, apricots, fits, plums, golden raisins, currants
  • 1/4 cup brandy
  • 1/4 cup amaretto

Cake Batter

  • 1 cup butter
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp orange extract
  • 4 large eggs room temperature
  • 3 3/4 cups cups all purpose flour
  • 1 cup orange juice
  • 2 cups chopped pecans and/or walnuts
  • 8 oz tub candied cherries
  • 1 cup mixed candied fruit finely chopped

Toppings

  • 1/3 cup orange juice
  • 1/3 cup sugar
  • 2 cups powdered sugar
  • half and half to thin

Instructions
 

  • Preheat oven to 325.  Butter bundt pan well, covering every spot completely.
  • Add the dried fruits to the brandy and Amaretto in a microwave safe bowl.  Microwave for 90 seconds and stir.  Let cool.
  •  Cream butter and sugar until fluffy.  Beat in the baking powder, salt, and orange extract.  
  • Thoroughly beat in the eggs, one at a time.
  • Blend in flour and orange juice - alternating.  Begin and end with flour.
  • Fold in the soaked undrained fruit, candied fruits, and nuts.
  • Spoon the batter into our pan and smooth out the surface.  Bake for about 70-90 minutes.  Test by inserting a toothpick into the center.  When comes out without wet batter it will be done.
  • Remove from oven and let cool for 15 minutes.  Then invert onto a plate.  
  • Combine 1/3 cup orange juice and 1/3 cup granulated sugar and brush over the entire surface of warm cake.  Let cool completely and set sit at room temperature for 24 hours.
  • Add just enough half and half to 2 cups powdered sugar to make a thick glaze.  Let sit for a few minutes until all lumps dissolve.  Spoon the glaze over the surface of the cake.  Let harden and then slice.

Video

Keyword fruitcake, bundt cake, orange

 

Spicy Raisin Pecan Pie

Just the right amount of spices, a few raisins, and Texas pecans create a “not so sweet” and delightful dessert!

This raisin and nut pie was a regular at our Thanksgiving table thanks to my Mom.  It’s another recipe of many from her good friend and neighbor, Ann Bishop who moved to Austin from Louisiana with her family.  Ann often shared her culinary skills and love of all things “southern”.

You’ll find it whips up easily – and faster than grabbing a commercial pie.

You can “up the game” by placing a stencil over the pie and sifting powder sugar on top.

I like to top each slice with homemade whipped cream.  Simply whip 1 cup of whipping cream until stiff peaks form, add 1 – 2 tablespoons powdered sugar and 1 tsp vanilla.  EnJOY!

How-To Video

Spicy Raisin Nut Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 9" pie shell unbaked
  • 1 cup sugar
  • 1/4 tsp salt
  • 1.5 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3 eggs yolks and whites beaten separately
  • 2 tbsp butter melted
  • 3 tbsp fresh lemon juice
  • 3/4 cup seedless raisins chopped loosely
  • 3/4 cup Texas pecans chopped

Instructions
 

  • Preheat oven to 350 degrees
  • Combine sugar, salt, cinnamon, and cloves.
  • Combine 2 well-beaten egg yolks, melted butter, and lemon juice. Add to sugar mixture
  •    Add raisins and nuts.
  • Fold in stiffly beaten egg whites and pour into shell.
  • Bake 30 - 35 minutes.
Keyword pie, raisin, pecans,

Creamy Risotto with Sautéed Oyster or Wild Mushrooms

Texas State “Star Mushroom” and a Chef Inspired Risotto


What do the Bluebonnet and the Pecan tree have in common? Well, if you grew up here you know they are official Texas state symbols. Bonus points if you also know the Mockingbird is the official state bird. Like many of you, I have known about these since I was “knee high to a grasshopper”. 

 

But did you know Texas has a state mushroom? The “Texas Star Mushroom” is  the shape of — you guessed it — a star. Perfect for the Lone Star State! While this mushroom isn’t recommended for consumption, fungi is emerging as a new ingredient in the culinary world. We are going to talk about the history of the state mushroom and then give you a chef level fungi recipe to cook at home. Texicureans are always looking to learn and share in the kitchen! 

 

The Texas Star Mushroom actually grows on decaying Cedar Elm stumps.  It is also known as the “Devil’s Cigar” due to its shape before bursting with a hissing sound and small puff of smoke into a star.  

 

So where can you find this rare mushroom?  First known identification was  well over 100 years ago in Austin in 1893.  As late as 2021,  it was spotted on a farm in Round Top, Texas and so began the push to acclaim it as the official Texas fungi.  Scientifically known as Chorioactis, it most commonly grows in central and north Texas.  

 

Chorioactis is new on the Texas scene as a state icon. After passing the House and Senate, Gov. Greg Abbott declared it as the Official Texas mushroom in June 2021. 

 

While not considered poisonous, its rarity – one of the rarest in the world, and the lack of research concerning  its health effects, consuming it is not recommended. Fungi as a culinary ingredient have recently become extremely popular due to their health benefits and tastiness.  For our recipe this month – I was so fortunate to prepare an amazing tasty fungi dish with a Certified Executive Chef – Clifton Dickerson.  

 

With over two decades of experience in the culinary industry, Clifton is Lead Chef Instructor at the Auguste Escoffier School of Culinary Arts in Austin.  He is dedicated to shaping the next generation of chefs through a hands-on, mentorship-driven approach.  

 

We jumped into the kitchen together and prepared his personal creation:  Creamy Risotto and  Sauteed Wild Mushrooms.  Just that little touch of whiskey and lard render a flavor that will make your heart sing!

 

So look out Taco Tuesday – Mushroom Monday may be on the horizon!

Creamy Risotto with Sautéed Oyster or Wild Mushrooms

A chef inspired delectable delight
Course Side Dish
Cuisine Italian
Servings 6

Ingredients
  

Creamy Risotto

  • 1 med onion
  • 3 oz arborio rice about 1/2 cup
  • 4 cups hot chicken stock
  • 1/3 cup grated parmesan
  • salt and pepper to taste
  • 2 tbsp butter or olive oil

Sautéed Wild Mushrooms

  • 1 pound oyster or other wild mushrooms sliced into strips
  • 1 med shallot diced
  • 2 oz lard or preferred fat (butter or EVOO)
  • 1 oz whiskey
  • garlic puree or garlic paste
  • salt and pepper to taste

Instructions
 

Creamy Risotto

  • In a large skillet or saucepan, melt the butter or heat the olive oil over medium heat.
  • Add the diced onion and sweat them, stirring occasionally, until they are translucent and fragrant: about 5-7 minutes.  Be careful not to brown the onions.
  • Add the arborio rice to the skillet and stir to coat it with the fat.  Cook for about 2 minutes, stirring frequently, until the rice becomes translucent around the edges.  
  • Begin adding the hot chicken stock to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before  adding more.  This process will take about 20 - 25 minutes.  The rice should be creamy and tender with a slight bite to it.  (Al dente).
  • Once the rice is cooked to your desired consistency, stir in grated parmesan cheese to taste and season with salt and pepper.  
  • Serve the risotto immediately, garnished with additional grated parmesan cheese if desired.  

Saute Wild Mushroom

  • Heat a large skillet or pan over medium high heat.  Add the lard or preferred fat and let it melt until hot.
  • Add the wild mushrooms to the hot pan.  Cook them until they start to turn golden brown and develop a delicious flavor, stirring occasionally.  This usually takes about 5-7 minutes.
  • Once the mushrooms are golden brown and delicious (GBD), add the diced shallot to the pan.  Saute the shallots until they come translucent and aromatic, being careful not to burn them.  
  • Deglaze the pan with the whiskey.  If you like a bit of flare, you can let the whiskey flame up briefly.  (Be cautious!), or simply let it cook out the alcohol. stirring constantly.  
  • Season the mushroom and shallot mixture with salt and pepper to taste.  Add a dollop of garlic puree or garlic paste for extra flavor if desired.  
  • To serve, spoon the prepared  creamy risotto on a plate and top with the wild mushroom mixture.  Garnish with freshly grated parmesan cheese and chopped parsley if desired.
  • Serve immediately and enjoy!

Roasted Pumpkin Pecan Salad

Pumpkins are everywhere right now!   You’ve probably noticed the small sweet “pumpkin pie” ones and thought – well it’s not quite time for a pumpkin pie.  BUT, hold on tight – this salad is a tasty way to enjoy all the nutrients that pumpkin has to offer in a luscious and colorful presentation.

Placing the pumpkin halves in the microwave for few minutes makes peeling easy and the roasting really brings out the flavor.   Add pecans, feta, and radishes to greens and voila!  This recipe even uses the greens of the radishes – they also are nutritionally packed and it’s a great way to use them.

You can prepare this salad a couple hours ahead, layering the ingredients in a bowl and add the dressing right before serving.

On another note, pumpkin freezes really well.  If you would like to have some on hand when they are not in the grocery stores, simply follow the steps for peeling and cutting into cubes.  Then pop into a freezer bag to pull out later.  You don’t need to blanch or cook it first.

Warning – this salad might be addicting!  EnJOY!

Watch Video

Roasted Pumpkin Pecan Salad

Full of flavor and nutrition
Prep Time 10 minutes
Cook Time 25 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

Pumpkin

  • 1 sugar pumpkin (1.5 pounds, after peeling)
  • 1 1/2 tbsp olive oil
  • salt and pepper

Dressing:

  • 2.5 TBSP EVOO
  • 2 Tbsp Balsamic vinegar
  • 1 tbsp honey
  • salt and pepper

Salad:

  • 1/4 cup red onion finely chopped
  • 1/3 cup chopped pecans toasted
  • 1 bunch radish leaves loosely chopped
  • 4-5 radishes sliced thinly
  • 5 oz arugula
  • 2 1/2 oz baby spinach leaves
  • 1/2 cup crumbled feta scant

Instructions
 

Prepare pumpkin

  • Preheat oven to 400 degrees.
     Slice pumpkin in half and scoop out seeds.  Place 1/2 pumpkin, cut side down in a microwave safe dish with about 1/2” water and microwave for about 7 minutes. Remove and repeat with second half. Peeling should easily be removed.  Cut into 1 1/4” cubes.
  • Toss pumpkin with olive oil, salt and pepper.  Spread on baking tray and roast for about 10 minutes.  Remove from oven and flip.  Roast for another 10 minutes.  Loosen pumpkin with a flat spatula.  Let cool.

Prepare Dressing

  • Add all ingredients to a jar and shake. Note - if you are serving individually, you may need to double the dressing recipe.  Top salad with spoonfuls.  If not, just add to salad in serving bowl and toss.

Salad:

  • Toast chopped pecans in a dry skillet over medium heat until light golden and smells nutty. 
  • Add greens to a salad bowl.  Add a small amount of dressing and mix together.  Top with onion, pecans, radishes, and pumpkin.  Top with remainder dressing and toss very gently.  

Notes

I recommend waiting until right before serving to add the dressing.  You can layer ingredients and cover with plastic wrap a couple hours beforehand. Also, make sure pumpkin and pecans are cool before adding to salad.  
Keyword pumpkin, pecans, arugula, spinach, salad

 

 

 

Apple Oat Crisp

Fall just calls for apple dishes.  When adding oatmeal, you give it another dimension from a health perspective.

You can play with the sugar according to your tastes.  I’ve actually cut the brown sugar in 1/2 with positive results.

How do you choose the best apple for baking?  I like to use a tart apple so it stands up to the sweetener.  Also, you want to use one that will not turn to mush.  Personally, I like Golden Delicious or Granny Smith.  Honeycrisp work well, but they are so good in their natural state, that I like to enjoy them that way.

I also like to leave the peeling on.  They are full of Vitamins E and K, and folates.  So why throw away vitamins?

Adding a slice of cheese adds protein and almost makes a light meal.

Happy Fall and Enjoy!

Watch Video

Apple Oat Crisp

A Fall Fave
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 8 apples cored, and sliced (I leave peel on)
  • 1 lemon juiced
  • 1/4 tsp ground cloves
  • 1 1/2 tsp ground cinnamon
  • 1 cup brown sugar
  • 3/4 cup old-fashioned oats
  • 3/4 cup whole wheat pastry flour, or all purpose
  • 1/2 cup butter
  • 2 tbsp white sugar

Instructions
 

  • preheat oven to 350 degrees
  • Mix together white sugar, 1/2 tsp cinnamon and cloves. Toss apples with lemon juice and sugar mixture. Pour into a 9 inch square baking dish.
  • Combine brown sugar, oats, flour, and 1 tsp cinnamon. Cut in softened butter with a pastry blender. Spread evenly over apples and pat down. Bake in preheated oven about 40 minutes. (bubbly and golden brown)

Notes

This makes a light supper by melting a slice of cheddar cheese on your portion!
Keyword Apple, oatmeal, crisp

Sauerkraut Soup

A Soup for the Soul 

 

Here comes Fall! The illusive cooler breeze, evening fires, and hearty recipes we look forward to every year. October also signals that more family time is near as we approach the holiday season. As Texans, the only thing that can come close to matching our state pride is our individual family heritage. Case and point, Amy Jurica’s dedication to curating the history of the Czech founders in Caldwell, TX.

 

Since 1999, October has been celebrated as Czech Heritage Month in Texas. As Texicureans, we celebrate the stories of the many different cultures that helped settle Texas. And we always give you a recipe to boot. By mentioning the Czechs, I may have just tingled your taste buds with thoughts of kolaches – but I’m here to expand your palate for one of the largest cultures that settled Texas. Step back in time with my friend Amy and I as we cook warm and time tested sauerkraut soup at the Czech Museum in Caldwell. But first, some history. 

 

Like many early immigrants to Texas, the Czechs were drawn to less expensive farmland and the promise of a stronger economic future.  They are a Slavic group that traces roots in Texas to Rev. Josef Arnošt Bergmann.  He brought a small group on the several months long arduous trip, arriving in Galveston in March of 1850. He subsequently wrote back to his friends detailing the opportunities Texas held for them. And now Texas boasts the largest Czech population of any state in the United States.  

 

Although most Czechs brought their Catholic Denomination with them, a large constituency were protestant and established the Evangelical Unity of the Bohemian-Moravian Brethren in North America.  You also may have seen SPJST or  Slovanska Podporujici Jednota Statu Texas halls in rural Texas towns.   SPJST membership is open to everyone, but the organization promotes Czech heritage and culture.

 

If all this doesn’t make you want to polka, just don your apron and get in the kitchen to make an authentic Czech recipe with us. Bonus points if you turn on some polka music or visit a festival. 

 

Hailing from Caldwell, Texas, Amy knowledgeably shared the influence and history of her Czech ancestors. You see, Amy’s mother co-founded the Burleson County Czech Heritage Museum. The museum and people like Amy are entrusted with carrying on the Czech stories and traditions for future generations. Full of artifacts used by the early Czechs, it is a glimpse into the lives of this hardy group. I felt honored to listen and learn from Amy. I couldn’t help but think of all of the individual cultures that have contributed to Texas in this same way. That’s why we take y’all on the Texicureans Trail with us! 

 

And of course, at Texicureans, the conversation always goes back to food.  Here’s where that first bowl of warm soup comes in – have you ever tried Sauerkraut Soup?  A tradition brought from the old country that relied on readily available ingredients, Amy shared her family’s recipe. Soups were an inexpensive way to feed a family and in the Czech Republic, a way to stay warm. But it was clearly a labor of love as we pulled out an antique mandolin kitchen tool they used to shred the cabbage – the star ingredient. 

Practicality aside, this soup will warm your heart. Invite some friends, greet them with Jak se mas? (“How are you?”) and enjoy this age-old soup

Saurkraut Soup

Polevka Na Kyselo Anebo Kysalica
Course Main Course
Cuisine Czech
Servings 8

Ingredients
  

  • 3 potatoes large
  • 1/2 cup butter 1 stick
  • 1 pint sauerkraut
  • 1/2 pound ham or sausage
  • 1 pint milk
  • 1/2 cup sour cream or to taste
  • 1/2 pound bacon
  • 1 large onion finely chopped
  • 1-2 cloves chopped garlic
  • dash msg
  • 1 bay leaf
  • 4 whole black peppers
  • 1 tbsp marjoram
  • salt and pepper to taste

Instructions
 

  • Boil three large potatoes.  Cover level with water, boil until soft and lightly mash potatoes.  Add milk, butter, some sour cream, and sauerkraut.
  • Saute bacon, ham or sausage and onion.  Add to potato and kraut mixture
  • Add spices. Bring to a boil.  Ladle into bowls

Video

Keyword Saurkraut, Potato, Soup, Sausage,

Black and White Seared Tuna

Let’s talk fast food.  Then add a gourmet touch.  Fish is your answer!

Thawed quickly by placing in a bowl of hot water, fish is one of the fastest main dishes you can prepare.  You literally can’t hop in your car, get in the fast food restaurant line, and be back home in the time it takes to prepare skillet fish.

Fresh frozen tuna has become readily available and I keep it in my freezer at all times – ready for that needed quick meal.

The sesame seeds add just the right crunch and actually add a little protein!

Make sure you buy sushi grade tuna.  You can use a block or individual tuna steaks for this recipe.  If using a block, you can slice thinly to serve.

I like to serve it with seared greens.  Go for the gourmet next time you need a fast meal and try seared tuna!

Watch video here

Black and White Seared Tuna

A gourmet dish at home
Prep Time 10 minutes
Cook Time 3 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • 1 cast iron frying pan

Ingredients
  

  • 12 ounces ahi tuna sushi grade, thawed
  • 2 tbsp tamari
  • 2 tbsp avocado oil
  • 1 1/2 - 2 tbsp black sesame seeds
  • 1 1/2 - 2 tbsp white sesame seeds
  • 1 tsp sugar
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp pepper fresh cracked is best

Instructions
 

  • Place the ahi tune in between paper towels and blot dry
  • Combine the sesame seeds, sugar, and spices together
  • Coat both sides of tuna with tamari
  • Sprinkle sesame mixture over both sides of tuna and slightly press into the flesh.
  • Heat a cast-iron skillet until a drop of water will sizzle. Add the oil and heat until very hot. With tongs, add the tuna to the pan and sear for 60 - 90 seconds or until golden brown. Flip using a metal spatula. (you may need to use a spatter lid)
  • Remove to a serving platter. Slice if using a single block of tuna.

Peach and Brie Grilled Cheese Plus Watermelon Salad

Game Day in Texas

 

We love our football here in Texas! College game day conjures pictures of tailgates, packed stadiums, and reunions of alumni who shared a common experience at a University.  Even high school football games are revered – what other state had a show like “Friday Night Lights”?

 

But if you’re hosting a tailgate at home with friends, we all know it’s about the spread…so to speak. At Texicureans, we thrive on giving you recipes you won’t see everyday. So we aren’t doing the traditional BBQ and Potato Salad for this one. Skip to the end for Michelle’s recipes: Peach & Brie Grilled Cheese plus Watermelon and Feta Salad.      

 

Michelle House, Class of 2018, Texas A&M University invited Texicureans to her apartment in Austin to create a tailgate at home alternative.  My Niece, Emily (Class of ‘17) pitched in decorating with the enthusiasm of only a true Aggie. But even if you aren’t an Aggie or Aggie-curious, these menu and decorating tips can be applied to your school of choice. 

 

Each of our Universities here in Texas have a unique history.  Texas A&M, a land grant university, was initiated by the United States Congress Morrill Act.  This act  stated that the “leading object shall be, without excluding other scientific and classical studies, and including military tactics, to teach such branches of learning as are related to agriculture and mechanical arts.”  So although Baylor University is the oldest private University in Texas, A&M became the first public institution of higher learning.  Classes began in 1876 with 40 students and 6 faculty members in Brazos County.  All students – being male at the time, were required to participate in the Corp of Cadets military training.  

 

It wouldn’t be until the 1960’s that the doors were open to women and African-Americans; and when involvement in the Corps of Cadets became voluntary.  It was also during this time that the name was officially changed from Agricultural and Mechanical College of Texas to Texas A&M University.  The A&M became a nod to the past, but no longer officially stood for Agricultural and Mechanical.  

 

The name of the University may have been modified, but the Corp of Cadets remains a strong institution. During World War II, 20,229 former cadets from the Texas A&M Corps of Cadets served in the U.S. military, more than any other university.

Fortunately for Michelle and a host of students, Texas A&M has expanded to approximately 270 degree programs.  Schools of Medicine, Veterinary Science, and Law are just a few of the graduate programs. 

Thousands of Aggie Alumni and fans gather every Fall to root for their football team and sway back and forth to the “Aggie War Hymn”. If they aren’t in the stadium, they are in living rooms and in our example, patios and balconies. 

Fortunately, I was able to enlist two such Aggies to illustrate an elevated take on the at home tailgate.  It really doesn’t have to be complicated to create a game day atmosphere.  Emily draped a string of lights on Michelle’s balcony, hung a “game day” banner, and set out trays of snacks.  We love Nora Fleming ware – you can add multiple inserts to fit the occasion – and of course this called for an Aggie football helmet (Nora Fleming can be purchased at “The Southernist Boutique” in New Braunfels).  An Aggie themed bucket full of token footballs took center stage and of course there was the requisite football to pitch around.  

Michelle and I did a practice run on a light meal.  It can still be very hot here in Texas in the Fall – so this menu fits the bill.  “Peach and Brie Grilled Cheese” sandwiches anchor the plate and are accompanied by “Watermelon and Feta Salad”.  Michelle loves to experiment with flavors in the kitchen and I think you’ll find that a few surprise ingredients give both dishes a favorable twist.

Peach and Brie Grilled Cheese

Step up your Game Day!
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Bacon Butter

  • 1/2 stick butter (1/4 cup)
  • 3 strips extra thin bacon cooked crispy

Sandwich

  • 8 slices sourdough bread Sliced 1/2" thick (or your preference)
  • 4 oz triple creme brie rind removed
  • 4 oz white cheddar shredded
  • 1 - 2 peaches thinly sliced
  • 2-3 sprigs fresh thyme
  • Hot honey homemade or Store bought

Instructions
 

Bacon Butter

  •  Prepare the bacon butter beforehand, it is best if you prepare it the day before and let sit overnight.  Combine the bacon and butter in a food processor until thoroughly combined.  If you do not have a food processor, chop the bacon as fine as possible and mix with the butter.  Refrigerate overnight and pull out and place on the counter for 30 minutes.  I gave my butter 15 minutes on the porch in the Texas heat and it was perfect.

Sandwich

  • Preheat a grill, grill pan or regular pan to medium heat.  To build the sandwich, spread a thin layer of bacon butter on one side of the bread.  Add the brie and spread as much as possible.  Add the peaches in a thin, flat layer across the sandwich.  Sprinkle on some thyme and drizzle with hot honey.  Top with shredded cheddar.  Butter one side of the top piece of bread and place the buttered side down on the cheddar.  When ready to grill, butter the top of the sandwich and place the buttered side down in the pan, butter the side that is now face up.  Allow to cook until the bread is toasted, and dark golden brown,  grill marks are on the bread (if using a grill or grill pan, if using a regular pan, uniform golden brown is the goal).  Flip and cook uniformly on the other side.  Remove from the heat and serve.
Keyword bacon butter, Peach, brie, sandwich

 

Watermelon and Feta Salad

A colorful and cool salad
Prep Time 10 minutes
Servings 4

Ingredients
  

  • 1/4 seedless watermelon cut into bite-size pieces
  • 1/4 - 1/3 cup feta cheese (fresh in water is best)
  • 2 - 3 sprigs fresh mint julienned
  • 2 - 3 radishes with greens sliced thinly an greens julienned
  • 2 tbsp pine nuts toasted
  • 1 - 2 tbsp champagne vinegar 1 if you like light vinegar, 2 if strong
  • 2 tbsp EVOO I used garlic and black pepper infused oil from Texas Hill Country Olive Co
  • salt and pepper to taste

Instructions
 

  • Add to a bowl:  watermelon, mint, radish slices and greens, and pine nuts.  
  • Crumble the feta over the bowl.  Add the vinegar, oil, salt, and pepper and toss to combine.  Serve Cold.  

Asparagus and Brie Orecchiette

Sometimes I just like a one dish meal in the Summer.  OK, and what if that one dish could help you escape to the hills of Italy?

I always recommend Texas products as much as possible, but I truly love to buy pasta that is from Italy.  The ancient grains and process seem to settle better in my system, and I don’t feel quite so stuffed (just like when enjoying pasta in Italy)!

Orecchiette “little ears” is designed to hold the sauce in the pasta – and it does!

You can play with this dish:  double the amount of asparagus, add spinach,  arugula, or mushrooms.  You can also use interchange the bacon with prosciutto.

EnJOY!

How-To Video

Asparagus and Brie Orecchiette

Veggie, Cheese and Pasta - What else do you need?
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 8

Ingredients
  

  • 3 cups orecchiette
  • 1 tbsp butter
  • 1 tbsp evoo
  • 2 cloves garlic
  • 1/2 cup onion finely chopped
  • 1 bunch fresh asparagus cut in 1/3's
  • 1 tsp vegetable concentrated stock
  • 1/4 cup water
  • 10 oz brie cut into small pieces
  • 6 slices bacon cooked and crumbled
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees 
  • Cook orecchiette pasta in boiling water about 8 - 10 minutes.  Drain and transfer to a buttered casserole dish
  • Heat EVOO and butter in a skillet.  Add garlic
    And onion and cook, stirring continuously for about 2 - 3 minutes.  Add asparagus, vegetable boullion, and 1/3 cup water.  Cover and cook for about five minutes.
  • Add asparagus mixture over the pasta.  Top with brie, pressing into pasta mixture.  Sprinkle on bacon pieces. Pour cream over all.
  • Bake about 20 - 30 minutes.

Notes

I have substituted 1/2 and 1/2 for the cream with favorable results.
Keyword brie, asparagus, orecchiete, pasta