Nola McKey - Cooking with texas highways

COOKING WITH
Texas HighwaysEDITED BY NOLA MCKEYFOREWORD BY JACK LOWRYFood Photography by J. Griffis SmithFood Styling by Fran DeCoux Gerling and Quincy Adams Erickson UNIVERSITY OF TEXAS PRESS
AUSTIN Copyright 2005 by the University of Texas Press and the Texas Department of Transportation All rights reserved Printed in China First paperback edition, 2014 Requests for permission to reproduce material from this work should be sent to: Permissions University of Texas Press P.O. Box 7819 Austin, TX 78713-7819 http://utpress.utexas.edu/index.php/rp-form LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Cooking with Texas highways / edited by Nola McKey; foreword by Jack Lowry; food photography by J. Griffis Smith.1st ed. p. cm.

Includes index. ISBN 978-0-292-74772-2 (pbk. : alk. paper) 1. Cookery, AmericanSouthwestern style. I.

McKey, Nola, 1946 II. Texas highways. TX715.2.S69C665 2005 641.5979dc22 2004020259 doi: 10.7560/706293 ISBN 978-0-292-73296-4 (library e-book) ISBN 978-0-292-78816-9 (individual e-book) To all the loyal readers of Texas Highways, who make publishing the magazine a labor of love. Acknowledgements Cookbooks usually represent the contributions of many individuals, and this one is no exception. Most of the tantalizing food shots on these pages, for example, are the result of a longtime collaboration between staff photographer J. Griffis Smith and food stylist Fran DeCoux Gerling.

Between Griffs superb photographic skills and Frans culinary genius, this team produced many a masterpiece. Fran, who also tested the majority of the recipes and even provided some of her own, retired in late 2002. Griff continues shooting food for the magazine, aided by food stylist Quincy Adams Erickson, and her fine work also appears in the book. Photography editor Michael A. Murphy deserves special recognition. He not only provided direction regarding photography but supplied invaluable computer expertise on this project as well.

And as our resident Dutch-oven expert, Mike tested recipes and wrote copy for the section. Other Texas Highways editorial staffnamely Jack Lowry, Jill Lawless, Ann Gallaway, Lori Moffatt, Marty Lange, Jane Wu Knapp, Jane Sharpe, Kirsti Harms, and Nora Baldwinalso contributed immeasurably to the cookbook. From coordinating, editing, and designing the food stories where most of the recipes originated to picking up the slack on the magazine when cookbook deadlines loomed, their respective talents and support were crucial to this project. Thanks, gang. Special appreciation goes to Jack Lowry, Jill Lawless, Ann Gallaway, and Lori Moffatt for their help in editing cookbook copy and recipes. Members of the Texas Department of Transportations Travel Division, which publishes Texas Highways, were also supportive.

Not only was this group always ready to taste-test, they were willing to cook! When the word went out that we needed recipe testers for some of the older recipes, a number of people volunteered to try them at home. In addition to editorial folks, TH circulation manager Cynthia Kosel and TH administrative assistant Lupe Valdez, along with Travel Division staffers Lois Rodriguez, Alice Sedberry, Julie Welsh, and Mary Lynn Mathews, also tested recipes on their own time. As a result of these collective efforts, we eliminated several recipes outright and updated or improved many others. Thanks also go to TH publisher Kathy Murphy and ancillary products manager Julie Jacob for championing the cookbook. Julies initial entry of more than three hundred recipes on the magazines Web site (www.texashighways.com) laid the digital foundation for this project. (As the magazines recipe archives grow, more recipes will be added to the Web site.) And finally, our thanks go to all the chefs, restaurant owners, and others who furnished recipes over the years (check out the credits at the end of each recipe), and to the Texas Highways readers who gave us enthusiastic feedback.

We appreciate your contributions to what we hope is a mouth-watering, cant-put-it-down guide to Texas cooking. NOLA MCKEYASSOCIATE EDITOR, TEXAS HIGHWAYSForeword Cooking with Texas Highways. Sounds like fun. Since Texas Highways became a travel publication in 1974, we have published hundreds of recipes and restaurant reviews, and we have let readers know about savory foods at Texas great festivals and celebrations. Texas has a rich culinary heritage, and the readers of Texas Highways have come to expect a variety of food features and tips on where to eat all across the Lone Star State. And our readers have been generous in sharing their recipes and favorite dining spots, as well.

One thing I have learned over more than two decades as a Texas Highways editor is that Texas food is about fun, fellowship, and flavor. Texans know that good eating involves deep-down enjoymentfrom selecting the right ingredients to preparing them in myriad ways, to sharing the finished product with friends, family, and strangers, too. Associate editor Nola McKey spent months compiling, testing, and improving the recipes in this book. She talked to food experts and colleagues about their preferences, and picked their brains for suggestions on how to make the recipes as clear, concise, and appetizing as could be. We think she has succeeded admirably. Along the way, Nola has been assisted by the talented staff of Texas Highways (see ), and in great part by photography editor Michael A.

Murphy, longtime Texas Highways food stylist Fran De-Coux Gerling, and staff photographer J. Griffis Smith, who has been photographing food for the magazine for more than twenty years. This book itself reflects three decades of Texas cooking. The University of Texas Press published the first Texas Highways Cookbook in 1986. Since then, Texas cuisine has evolved in numerous ways that youll find reflected throughout these pages: We have seen a gradual move toward lighter, healthier ingredients; ethnic cuisines have multiplied in the state; and Texans are willing to try a greater variety of foods and methods of preparation. At the same time, Texans are reluctant to let go of their culinary traditions.

And why should they? Classic Texas fare attracts foodies from all walks of life, and old standbys like Tex-Mex and barbecue are known around the globe. So here you have it: Welcome to the latest Texas Highways cookbook. We think youll relish cooking with Texas Highways. What more can we say? Bon apptit! Guten appetit! Buen provecho! And happy cooking. JACK LOWRY
EDITOR, TEXAS HIGHWAYSState Fare AN INTRODUCTION As a travel magazine, Texas Highways culinary league as Gourmet or Bon Apptit, but you cant travel the state for more than three decades as we have, without picking up a few good recipes. Texas abounds with great cooks, from Dutch-oven masters to trend-setting restaurateurs, and over the years, many of them have shared their favorite recipes with us, Now, wed like to share our collection with you.

The roundup includes Lone Star classics like chicken-fried steak and chili, as well as exotic fare like tabouli and Thai Pesto. The mixture is as diverse as Texas, and just as flavorful. Many of our? recipes rely on the states wealth of fruits and vegetables, meats, freshwater fish, and seafood. Others take their cues from the cultural traditions of other landsTexas has representatives from scores of ethnic groups. As you might expect, the combining of such varied resources makes for some exciting concoctions. Looking for a new spin on beef stew? Weve got it.