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Zesty Sicilian Meatballs and Red Sauce

Picture the delightful scent of ripe tomatoes mingling with fragrant garlic, basil, and oregano, gently simmering on the stovetop. This captures the heart of a Sicilian Texan kitchen, beautifully preserving cherished family traditions with every delicious meal.

I had the privilege of gathering in A.J. (Panebianco) Keyser’s beautiful kitchen to prepare a Sicilian family recipe. A.J. is a third-generation Texan of Sicilian descent on her father’s side of the family. Interestingly, “Panebianco” means “white bread” in Italian!

A.J. fondly recalls the delicious aroma of her father, Frank, simmering red sauce throughout the day. A.J. shortens the cooking time to about 2-3 hours to suit her busy young family’s schedule. (And so can you!)

The Sicilian Texans

What prompted the emigration from Sicily? One significant factor was a series of volcanic eruptions in southern Italy and Sicily between 1905 and 1915, which resulted in many fatalities. New Orleans and Galveston were key entry points for immigrants, and the Sicilians took full advantage of these opportunities.

Because of these entry ports, moving into Houston and west toward the Brazos Valley was a natural progression.

Many people found employment with the new railroads in Houston, such as the Houston and Central Texas Railroad. They also established vegetable farms, grocery stores, and small shoe-making businesses. 

The Houston Macaroni Factory, located in the 6th Ward of Houston, was founded and staffed by early Sicilian immigrants. The owners permitted recent arrivals to live in the factory building until they could establish themselves in their new country and secure housing.

Family and Faith 

In Sicilian culture, food truly brings people together. Sunday dinners and holiday feasts are cherished moments that transcend everyday activities, gathering not just immediate families but also grandparents, aunts, uncles, cousins, and even godparents. These celebrations foster heartfelt conversations and often include “compari,” dear friends welcomed to share in the joy of the table. It’s a vibrant expression of love and connection!

The majority of Sicilians who emigrated were devout Catholics. St. Joseph Church, the third oldest church in Houston, served as the center of Sicilian spiritual life in the 6th Ward, a neighborhood known for its strong Sicilian and Italian presence.

You may recognize two Sicilian restaurant families: the Carrabbas and the Mandolas. They brought their family’s love for a warm, inviting kitchen filled with made-from-scratch sauces, pasta, and a wood-fired grill.  

The Panebianco Family’s Texas Story

In a remarkable journey, AJ’s grandmother bravely moved to Texas with her three young children from New York after her husband’s passing. They were welcomed by family in New Braunfels, where they nourished their Sicilian heritage. Frank, her father, cherished summers filled with unforgettable visits to family in Sicily, keeping those roots alive and thriving.

Let’s dive into the vibrant world of our zesty Red Sauce with Meatballs! Sicilian cuisine shines with rich olive oil and bold seasonings; you’ll discover both delightful elements in this dish! Enjoy every bite!

Zesty Sicilian Meatballs and Red Sauce

A delightful spoonful of ripe tomatoes mingled with fragrant herbs
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

Zesty Red Sauce

  • 4-5 cloves of garlic
  • 1 small onion diced
  • 4 tbsp evoo
  • 6-8 28 oz cans crushed or diced San Marzano tomatoes
  • 1 12 oz can tomato paste
  • 1 tbsp sugar or 2 - 3 carrots in 4" pieces
  • 10 large basil leaves
  • 1 tsp dried oregano
  • 1/2 cup or a splash of red wine

Meatballs

  • 2 lbs ground beef
  • 1 lb ground pork or veal
  • 2 cups Italian bread crumbs
  • 3 eggs
  • 1 cup milk
  • 1 cup parsley and basil
  • 1/2 cup grated parmesan
  • 1 tbsp evoo
  • 3-4 garlic cloves
  • 1 onion

Instructions
 

Red Sauce Process

  • In a large pot, saute garlic and onion in the oil until golden.  If using Italian sausage, add the sausage and brown.  Add tomatoes and tomato paste, chopped basil, sugar or carrots, oregano, red wine, salt, and pepper.  Stir gently and let simmer for 2 - 3 hours.  

Meatballs Process

  • Combine onion, parsley, basil, and garlic in a food processor. Pulse until minced. Place all ingredients in a large bowl and mix thoroughly. Roll into medium-sized meatballs—place in a 350-degree oven. Bake for 35 minutes. Transfer to a pot of red sauce and let simmer for 30 minutes to 1 hour.

Video

Keyword red sauce, meatballs

Zucchini and Onion Quiche

It’s nice to find a recipe in the summer that is light but filling.  This quiche from Laura Pipkin’s “The Waldemar Cookbook” is exactly that!  She explains in the forward, “Quiche is a versatile dish, tasty for an hors d’oeuvre, brunch, lunch, or dinner.”  Laura even recommends that if you serve a larger group, you can use a jelly roll pan and cut the quiche into squares!

Zucchini is in season right now – just in time for this recipe!

Add a side salad, perhaps a slice of sourdough, and voila! You are set!

As a bonus:

Laura’s recipe for Herbes de Provence:

1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander.  Mix together and store in an airtight container.

For more delicious recipes tested by Waldemar campers, you can order “The Waldemar Cookbook” by Laura Pipkin on Amazon.

EnJOY!

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Zucchini and Onion Quiche

A light, yet filling lunch or supper dish from Camp Waldemar's kitchen
Print Recipe Pin Recipe
Course Appetizer, brunch, lunch, Main Course
Cuisine French
Servings 6 -8

Ingredients
  

  • 1 refrigerated pie crust

Filling

  • 1 tbsp butter
  • 2 cloves garlic
  • 1 1/2 tsp salt divided
  • 3/4 cup zucchini cut into 1/2" matchsticks
  • 1/4 cup onion julienned
  • 1 tbsp olive oil if necessary
  • 3 eggs
  • 2 egg yolks
  • 1 1/4 cup milk
  • 1/2 cup heavy whipping cream
  • 2 tbsp cornstarch
  • 1/4 tsp Herbes de Provence
  • 1 tbsp goat cheese
  • 1/2 cup grated Swiss cheese
  • Dash of dash of black pepper

Instructions
 

Crust

  • Preheat oven to 375 Degrees. Line an unprepared 10 in pie plate with the pastry dough and brush with the egg yolk wash. With the tines or a fork, poke several holes in the bottom of th pie dough. Bake in the oven until it begins to brown, about 10 minutes. remove from the oven when done and set aside. It is bet if you time it so that yo00u can ad the ingredients to a hot crust, as the custard will cook more evenly.

Filling

  • Saute the garlic with 1/4 teaspoon salt in the butter until it releases its fragrance, about 2 minutes. Add the zucchini and continue to cook over medium heat until it turns bright green. Remove from the heat and set aside.
  • Saute the onions with a tablespoon of olive oil. Carmelize the onions with 1/4 tsp salt. remove from the heat and add to the zucchini.
  • In a medium bowl, whisk the eggs until the yolks are broken. Whisk in the milk and cream. Sift the cornstarch into the egg/milk mixture and mix until smooth. Stir in the teaspoon salt, the Herbes de Provence, the goat cheese, and the black pepper.
  • Sprinkle the zucchini and onion mixture onto the bottom of the crust. Sprinkle th grate Swiss cheese over the vegetables an pour the egg/cream mixture into the crust.
  • Bake in the preheated oven for 45 minutes, or until the top of the quiche has set n begins to brown. Remove from the oven and let cool 15 minutes. Cut into wedges and serve warm or at room temperature.

Notes

Laura's recipe for Herbes de Provence:
1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander.  Mix together and store in an airtight container.  
Keyword zucchini, onion, quiche,appetizer, brunch, lunch

Spicy Watermelon Margaritas

Recently when strolling through HEB, I stopped in my tracks upon noticing they carried fresh watermelon juice!  Aha!  So in addition to their fresh-squeezed lime juice, what an opportunity to make an easy watermelon marg!

Delicious and actually on the healthy side with two fresh juices – HEB makes this an easy and time-saving drink.

I’m sharing a quick way  to make simple syrup so you are not dependent upon having it on hand.  Adding slices of jalapeños gives it a spicy twist.  When entertaining, I like to make a pitcher of drinks so I’m able to enjoy my guests and not have to jump up and make an individual drink.  (wouldn’t want to miss out on any conversation:) This recipe doubles easily as well.

For a mocktail, simply leave out the liquor and substitute fresh squeezed orange juice for the cointreau.  It’s really nice to have this on hand for the designated driver!

EnJOY!

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Spicy Watermelon Margaritas

Fresh squeezed lime and watermelon juice from HEB make this super easy!
Print Recipe
Prep Time 10 minutes
Course Drinks
Cuisine American
Servings 6

Ingredients
  

  • 3/4 cup agave tequila
  • 1/3 cup Grand Marnier
  • 3/4 cup watermelon juice
  • 1/2 cup lime juice
  • 1/3 cup spiced simple syrup 1 cup water + 1 cup sugar, sliced jalapeno
  • 2 jalapeños sliced thinly

Instructions
 

  • Combine water and sugar in a. microwave bowl. Microwave for about 2 minutes. Stir. Repeat again until sugar is completely dissolved. Add sliced jalapeno and let cool for at least 15 minutes. (remove jalapeno and remainder that is not used can be stored in a mason jar for up to one month in the fridge.)
  • In a pitcher, combine the watermelon juice, lime, juice, tequila, cointreau and simple syrup.
  • Rub the rims with a slice of lime or dip into a small bowl of lime juice. Then dip into a bowl of sugar (or can mix sugar and salt together). Fill the glasses with ice and then add margarita mixture.
  • Garnish with a lime wedge and jalapeno slice if desired.
Keyword watermelon, lime, spiced simple syrup, margaritas

100 years of Camp Waldemar and Ukrainian Borscht

Camp Waldemar

100 Years of Cherished Memories

Nestled among age-old cypress and oaks along the meandering North Fork of the Guadalupe River lies iconic Camp Waldemar – pouring forth life experiences, cherished friends, and memories to last a lifetime for girls over the past 100 years.  

To learn more about Camp Waldemar, I had the wonderful privilege to share kitchen time and a couple of recipes revered by the campers with former Waldemar Executive Chef, Laura Pipkin.  

 

A little about Laura:

Laura was a “Waldemar Girl” as a camper for four summers during her high school years.  She later became the Executive Chef at Waldemar, sharing her love of exploring new recipes and techniques with the campers  for  8 ½ years.

Taking this experience to another level, Laura wrote and published, The Waldemar Cookbook:  Memorable Savorings from the Waldemar Kitchen

(cookbook is available on Amazon).  The dedication in her cookbook describes the importance of the dinner table at the camp:

 

“One important constant that has persisted through all these years is an absolute dedication to delicious food.  Serving over 1000 people each summer, Waldemar has always settled for nothing less than the best.  The tradition of simple, timeless classics nourishing our bodies, the routine of daily exercise and the spiritual support of love and God’s beauty in every word and breath – these are the essence of the success of Waldemar.”

 

Laura Shares a bit of Camp Waldemar History:

“Camp Waldemar opened in 1926, founded by Ora Johnson, a woman ahead of her time in a time of women’s liberation, Ora Johnson had risen to the uppermost level of leadership of education available to women in San Antonio, Texas.  Frustrated by the limitations of the era, she, with the support of her family, leased land along the beautiful Guadalupe River in the Texas Hill Country.  Her vision was to create a place where girls could explore and nurture their full potential, learning to do all the things that had previously only been available to boys while still learning to be proper ladies.

 

Girls could learn to paddle a canoe, ride a horse, shoot a rifle, shoot archery, fence, as well as ballroom dance, make pottery and sing in choral compositions.  Competition was part of the formula, learning to be gracious winners and graceful losers, doing one’s best at all times and working as a team to achieve excellence.  

 

Aunt Ora hired the talented culinary team of Lucille Bishop Smith and her husband, US Smith, to create a culinary program that matched this same excellence. Ora sought to create a program that offered the girls a place to stretch their appetite and fill it with delicious, nutritious food.  A side note about Lucille; she is considered one of the 100 most influential women in the State of Texas.  Her great-grandsons opened a restaurant in Houston as an homage to her and it’s called Lucille’s.

 

The same mission is still in effect today, 100 summers later.  Meals are still served family style with table manners, conversational skills and gratitude complemented by menus that gently stretch the girls expectations.  Everyone is expected to have 3 bites of everything.  Many women return years after their camping days to share that they believe they learned to eat, and to truly appreciate a meal prepared with love and gratitude at Camp Waldemar.” 

 

Ukrainian Borscht

Laura chose two recipes that represented this ideology:  Ukrainian Borscht was served on international food night.  Many of the girls had never tried Borscht, but upon tasting, found that they really liked it!   

 

This recipe comes by way of several college students from Ukraine making soup the way their family made it for the campers at Camp Waldemar.  It is an amalgamation of numerous family recipes to be made with love and gratitude for the opportunity to share a hearty dish that spans many generations of community sharing a meal around the table.  Serves 4 – 6.

Ukrainian Borscht

A Camp Waldemar Favorite!
Print Recipe Pin Recipe
Course Main Course
Cuisine Ukranian
Servings 6

Ingredients
  

  • 1 1 pound pork tenderloin Cut into cubes
  • 4 - 6 culinary juniper berries
  • 2 bay leaves
  • 10 cups water
  • 1 small white onion finely chopped or pulse chopped in food processor
  • 1 medium carrot peeled and grated
  • 3 medium red beets scrubbed and peeled
  • 2 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • 3 medium potatoes peeled and cut into 1" slices
  • 1/4 head green cabbage shredded
  • 2-4 garlic cloves
  • fresh dill leaves removed from the stem and coarsely chopped for garnish
  • sour cream for garnish

Instructions
 

  •  Add the cubed meat into a large soup pot and cover with 10 cups cold water.  
  • Over a medium heat, gently bring the water to a simmer and skim meat foam as soon as it begins to form.  Carefully skimming the foam keeps the broth clear and is an important step. Let cook for about 45 minutes.  Add in bay leaves and juniper berries.  Continue to cook for about 2 hours total, or until meat is tender and broth is flavorful
  • Meanwhile, sauté onions with salt in a skillet until translucent and fragrant.  Set onions aside.
  •  In the same skillet, sauté the grated carrots with salt in skillet and set aside.
  •  Sauté beets in the skillet until they begin to soften. Stir in red wine vinegar and salt, tomato paste and a little sugar until evenly combined.  Set aside.
  •  Crush whole peeled tomatoes with your hands. 
  • Once meat is tender, add in the chopped potatoes, sautéed veggies, tomatoes, shredded cabbage and continue to cook until potatoes are tender and flavors are married.  Adjust flavor with salt and pepper.  
  • Grate 2-4 cloves fresh garlic using zester into soup. Add more red wine vinegar if desired.  
  •  Serve and garnish with sour cream and fresh dill. 
  •   The soup can be stored in the refrigerator for several days or frozen for up to 2 months. 
     

Video

Keyword Borscht, Beets, Pork Tenderloin

 

Chilled Lemon Carrot Soup

Easy to prepare and full of that much revered beta carotene, you will love preparing this soup at the beginning of the week and enjoying for lunch daily!

Fall and winter offer many squashes and sweet potatoes full of beta carotene, but spring and summer our bodies crave it as well.  Carrots are abundant in our  spotlight small Texas farmer, Kim Standley’s garden.  So eating with the season is perfect with this chilled soup.

Use of an immersion blender really simplifies clean up and speed of preparation.  Once you get used to using one, you will find lots of ways to incorporate it into your cooking regimen.  You can also use a regular blender with this recipe.  Just be really careful to let it chill a bit before pouring into the blender.

And that pop of lemon….Yum!

EnJOY!!!

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A video tour of Kim Standley’s garden! (@heavymetalhomestead) 

Chilled Lemon Carrot Soup

A lemony burst of beta carotene
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 4 carrots large, peeled and. chopped (approx 3 cups)
  • 2 leeks chopped (or approx 1/3 cup chopped onion)
  • 1 clove garlic chopped
  • 4 cups vegetable broth
  • 1 lemon zested and juiced
  • 1 tbsp EVOO
  • salt and pepper to taste
  • fresh dill or parsley for garnish

Instructions
 

  • Saute leeks in EVOO until translucent. Add garlic and saute for about 1 minute.
  • Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer about 20 minutes until carrots are soft.
  • Remove from heat and let cool slightly, Blend the mixture until smooth with an immersion blender or pour into a blender.
  • Stir in lemon juice and zest. Season with salt and pepper. Chill for at least 2 hours before serving.
Keyword lemon, carrots, chilled soup

 

 

 

Braised Short Ribs

Ten Acres of Texas Tenacity

Purpose, risk, and rhythm. Kim Standley’s small farm operation is ten acres of tenacity. Echoing generations of our agrarian Texas grandparents, Kim continues and somewhat revives the tradition of Texas farming with a few modern conveniences. I went to visit the “Heavy Metal Homesteader” to learn about her farm and make some delicious food.

Texas Homesteading

Our Texas roots run deep on the family farm – sustenance from the earth was a way of life supporting families’ food needs and providing a necessary income.  

In 2021 the USDA Economic Research Department estimated that 89% of all farms were small family farms and guess which state boasted the most – Texas, ranking first in cattle, sheep, goat, and cotton sales.

Just the term, “family farm” signals stubborn independence and self-reliance.

So, how did Kim begin her journey to food chain independence?  “My husband wanted some acreage and so we found this spot in Santa Clara, Texas.  Then he asked me if I wanted a chicken – and that led to another chicken, and another…..  then we added goats to breed, a cow (Lola)and steer, bees, and a substantial 38’ by 42’ garden.”  

Kim is committed to sustenance.   Case in point:  when she raised and butchered her own steer, she asked for the tallow from the butcher to create her handmade soap.  She also asks for the bones so she could create her own bone broth (great for joints!).  She takes it a step further and reduces those bones to ashes to be spread on her garden for their essential elements.  “Never throw anything away!” is Kim’s mantra!

Pressure canning is also an important aspect of preserving her bounty.   I was the culinary beneficiary of her amazing canned dill pickles.  She used them in her deviled eggs that accompanied the braised short ribs she prepared from her lovingly raised beef.  

“It is a lot of hard work to take care of these animals, but they fill my soul.  You have to go into it (farming) with your eyes open – there are always projects that need to be done on a farm.”  

In the Kitchen

When I arrived at Kim’s busy kitchen – she had tallow cooking for her soaps and she shared a few beautiful bars with me.  You can find Kim and her soaps at the Cibolo Grange Farmers Market  and find out more on her website:  www.theheavymetalhomesteader.com 

We immediately set to work slicing homegrown carrots and onions for the braised short ribs while she shared the skinny on the joys and tears of farming.  One thing she is most adamant about is eating what is in season.  So her cooking revolves around the bounty of her garden.  (See Braised Short Ribs recipe below).

After prepping the ribs for a 2 ½ hour stint in the oven, we set to work on the deviled eggs.  Eggs from her chickens, pickles from her garden and a homemade mayonnaise to boot! 

 Pouring all the ingredients for the mayonnaise into a mason jar and using an immersion blender to mix it all together makes for an easy preparation. . And your mayonnaise is already in a jar!  

Now for the highlight of my time with Kim:  holding two of the triplet baby goats born a few hours earlier!  That was the joy that warms your heart and makes all the hours of hard work worth every minute!  

Braised Short Ribs

Falls apart on your plate!
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • 1 Heavy dutch oven

Ingredients
  

  • 8 Whole beef short ribs
  • dash kosher salt and pepper to taste
  • 1/4 cup flour
  • 1 lb bacon
  • 2 tbsp evoo
  • 1 med onion diced
  • 3 large carrots diced
  • 1/2 bottle red wine
  • 2 cups beef broth
  • 2 sprigs, ea thyme and rosemary

Instructions
 

  • Salt and pepper ribs. Coat in flour.
  • In a large ovenproof dutch oven, cook bacon until crispy. Remove bacon from grease.
  • Add EVOO to grease. Turn heat to high. Add ribs and brown on all sides - about 45 seconds per side. Remove ribs.
  • Turn heat to medium. Add onions and carrots. Cook for 2 minutes. Pour in wine. Bring to a boil and cook for 2 minutes
  • Add broth, salt and pepper. Taste and add more seasonings if desired. Add ribs, thyme, and rosemary sprigs. Cover and place in a 350 oven for 2 hours. Reduce heat to 325 and coo for an additional 30 - 45 minutes. Let sit for about 30 minutes before serving.

Video

Keyword Short Ribs, Braised, Pot short ribs

Lynda’s Tuna Salad

Sometimes a good tuna salad is just what your palate is yearning for!  It’s great to have on hand for lunches and the possibilities are endless for ways to enjoy it.  My favorite is to quarter a large tomato and place a scoop right in the middle of the tomato.

This recipe comes from The White House Family Cookbook, written by the former White House executive chef, Henry Haller.  Chef Haller served five presidents from Lyndon Baines Johnson to Ronald Reagan.  This recipe was a favorite of LBJ’s daughter, Lynda.  Chef Haller says of Lynda in his cookbook, “A typical luncheon for this busy  woman would start with soup, end with peppermint ice cream, and include her tuna salad served with melba rounds.”

If you’d like more recipes served at the White House through this era, you can order the cookbook here.   

Enter family20 for a 20% discount.

Enjoy!

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Lynda's Tuna Salad

A favorite of the LBJ White House Era
Print Recipe Pin Recipe
Course lunch
Cuisine American
Servings 6

Ingredients
  

  • 2 6 ½ - oz cans solid white tuna drained
  • 1 ½ cups mayonnaise
  • 3/4 cup celery diced
  • 1 small onion diced
  • 1 tbsp sweet pickles diced
  • 1/2 tsp salt
  • 1/4 tsp freshly grated pepper
  • 4 eggs hard boiled, cooled and quartered
  • 6 pimientos

Instructions
 

  • Flake tuna finely with a fork
  • In a large bowl, mix mayonnaise with celery, onion, and pickles. Season with salt and pepper.
  • Fold in tuna and blend well.
  • Mound tuna in a serving bowl and decorate top with quartered eggs and pimiento slices. Refrigerate until serving. Serve with whole-grain crackers or melba toast.

Notes

Personally I added about 2 and 1/2 of the eggs to the salad and used the remainder for garnish.
Keyword Tuna Salad

Quick Boursin Pistachio Appetizer

 

It’s the countdown to the Super Bowl – Here’s a quick/literally 2 minute prep appetizer that will please that munchy crowd!  Just  add some neutral crackers on the side.

You may like it so much that you’ll want to keep Boursin and pistachios on hand to pull out and enjoy with that glass of wine in the evening!

Watch video here

 

Quick Boursin Pistachio Appetizer

Literally a 2 minute prep
Print Recipe Pin Recipe
Prep Time 2 minutes
Course Appetizer
Cuisine American, French
Servings 6

Ingredients
  

  • 1 5.3 oz Boursin round
  • 2 tbsp pistachios roasted and salted preferable
  • 1 tbsp honey drizzled

Instructions
 

  • Unwrap Boursin and place on a small plate with a slight rim. Drizzle honey on top of cheese and sprinkle pistachios on top
Keyword appetizer, boursin, pistachios

 

 

Grab your friends for an evening of shopping spring fashions and being inspired!

Tables of 8 for $100.  See QR code below:

  

Ticket Link Here

Cowboy Biscuits: Sustenance for a Texas Winter Hike

Cowboy Biscuits:  Sustenance for a Texas Winter Hike

 

When other parts of the United States are hunkering down in the January chill, Texas weather can be perfect for outdoor activities – particularly hiking.  Texas State Parks offer a variety of options,  and a hike that would be, well should we say, “heat challenged” in the summer, can be delightful in the winter months.  It’s best to check the Texas State Parks and Wildlife website for entry tickets and availability before venturing to a park.  

 

Of course you will need some sustenance for your hike and may we suggest that a biscuit sandwich could be your perfect answer!  Biscuits will hold their shape better than bread and won’t easily become squashed in your backpack.  

 

To give us a lesson in flaky biscuit construction,  we called in Chip Miller, who was raised on a ranch along the Rio Grande, southwest of San Antonio in Eagle Pass.  This area is part of the Wintergarden region of Texas which includes seven counties located between southwest of San Antonio and north of Laredo.  Due to the idyllic climate, and availability of irrigation of the Wintergarden region, vegetable farming is prolific.  Chip’s family raised cattle, alfalfa, and a variety of vegetables like: spinach, onions, cantaloupe, broccoli, cauliflower, and lettuce and cabbage.

 

Biscuits were a breakfast tradition for the Miller family and fortunately for us, Chip honed his biscuit skill when training at Le Cordon Bleu College of Culinary Arts in Las Vegas.  

As is typical of baking – the process is extremely important and can make the difference in producing a flaky biscuit.  Keeping the ingredients chilled until the last moment is paramount to success.  Also folding the dough in triplets creates those luscious layers. Ingredients and the process is shown below. You can watch Chip in action on Texicureans YouTube channel.  

 

Now for a hike recommendation!  Colorado Bend State Park, about 37 miles north of Llano is a beautiful park located on the Colorado River before being dammed into the Highland Lakes.  My husband, son, and I loaded up our backpack with ham and cheese biscuit sandwiches and took this approximately 8 mile jaunt around a portion of the park.  

 

Here’s the trails we took: 

  •  Parking lot to Gorman Falls, 
  • Gorman Falls to Gorman Springs, 
  • Gorman Springs back to Gorman Falls trail and head back to the parking lot. 
  •  Take a .75 mile hike to Colorado River Overlook.  
  • On the way back to the same trail, take the trail marked “Back to parking lot.”  It will loop you on the perimeter of the park.   

 

We broke out the biscuit sandwiches at the incredible Gorman Falls where a millennia of years has created stunning limestone formations as the water flows over the falls.  Then we took off along the creek formed by Gorman Springs – an almost paradise setting.  The Colorado River Overlook gives you an understanding of the river flow and the State Park’s location.  And the hike back to the parking lot from there gives you glimpses of a beautiful deep gorge.  

 

Are you ready for some biscuits?  Whether served simply with butter, honey, and/or jelly or created into a sandwich – you will love this recipe!  

Cowboy Biscuits

According to a Cowboy Chef
Print Recipe Pin Recipe
Course Breakfast, lunch, Snack
Cuisine American

Ingredients
  

  • 2 sticks butter
  • 3 1/4 cups Cups All Purpose Flour - Cold
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • 1 tbsp Kosher Salt
  • 1½ cups Buttermilk, well shaken
  • Sea salt for sprinkling on top

Instructions
 

  • The layered biscuit effect is created by folding the dough 3 times before portioning out your biscuits, but the secret to its success is chilling the main ingredients. I freeze the butter and flour beforehand and keep the buttermilk in the fridge until just ready to use it.
  • Start the process by grating the frozen butter onto a sheet of parchment paper. Put this back into the freezer while you assemble the rest of the ingredients.
  • Measure the flour into a large mixing bowl and add the other dry ingredients,giving it a good stir to incorporate well. Get the frozen butter out and add it to the dry ingredients. Mix it with your fingertips (or a pair of forks)to coat the butter with the mixed dry ingredients until its completely mixed in the add about *half of the buttermilk and work it into the flour/butter mix using your fingertips, add the the balance and continue to mix until the ‘dough’ comes together in a shaggy irregular shape and all flour mix is incorporated (leaving no floury residue at the bottom of the bowl). Dough will be a little sticky and unsmooth at this point.
  • Turn the rough dough out onto a lightly floured surface (I use a large wooden cutting board) and shape the rough dough into a rectangle about 8x12 inches in shape, using your hands. The dough will be 2-3 inches thick. Now give the dough a 3-fold – fold the right 1/3 of the dough to the middle, then fold the left 1/3 of the dough on top of it– making a ‘book fold’. Press the dough down to flatten it and reshape to 8x12 inch rectangle again. Pressing the dough down to about 2-3 inches and reshaping it into the rectangle for the next fold will begin to smooth the dough out. Fold it again into thirds like the first time, press down and reshape into a rectangle, and fold a 3rd time. You may have to use a pastry scraper to peel the dough off the working surface. By this point your dough will be much smoother in texture and is ready to cut into edible shapes. I like to use a large chef’s knife to cut the dough into thirds long ways then make four cuts across the middle to create 15 biscuits.
  • Transfer the biscuits to a sheet pan being careful not to pinch/handle the edges of the biscuit dough as that will hinder the rising and layering while baking. Bake for about 15 minutes at 425 degrees and check for color (golden brown). Note: if you pull them a little early and find they are too doughy in the middle, just put them back in the oven for 2-3 more minutes.

Video

Notes

*Note:  For a great variation on this recipe, kick it up a notch with this:  Before adding the buttermilk, mix in 8 oz of shredded sharp cheese, ½ tsp of cayenne and 1 ½ tsp of garlic powder. 
 
Keyword flaky biscuits, sandwich