Lucas Neill - Texas Eats 240: Take A Tasty Tour Of Texas With 240 Best Texas Recipes!

Texas Eats 240

Take A Tasty Tour Of Texas, With 240 Best Texas Recipes!

(Texas Eats - Volume 1)

Lucas Neill

Copyright: Published in the United States by Lucas Neill / LUCAS NEILL

Published on November 20, 2018

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Contents

Introduction

***

The culinary scene in the United States has never been passive. In my 25 years of experience in cooking and writing, its always been dynamic and active. Nowadays, the American food culture has become more interesting and livelier. We enthusiastically read food magazines, cookbooks, and cooking columns. We buy the fresher, tasty, and more varied food items in supermarkets. We buy local produce from farmers' markets is an exciting change that has become widespread now. Lastly, we always go for the best ingredients available, such as free-range chickens, stone-ground flours and meals, fragrant fresh herbs, and extra virgin olive oils.

For this American cookbook series , I explored the food cultures in Asia, the Caribbean, Europe, Latin America, and North Africa. I had much interest in the so-called exotic cuisines that were quickly becoming popular. Americans were searching outside the country for inspiration and sustenance, and this curiosity was really something worth supporting. It was an awesome experience traveling the world, sampling new dishes and picking up ideas, and then trying out all I had gathered back home right in my own kitchen. Soon after I was done writing the American cookbook series , I looked inward with a newfound passion for local American foods. I felt a spark burning while I was starting my book tour in the Pacific Northwest. Maybe the colorful Pacific oysters in the Pike Place Market in Seattle had to do with it. Or perhaps, it was the season's first Copper River salmon, grilled to perfection and paired with an Oregon Pinot Noir thats flowery and fruity. Or it could be my first time to sample caramelized Kasu cod at Seattle's Dahlia Lounge. I can't tell for sure. All I knew was that I had to begin writing the U.S Cookbook. You are handling the book Texas Eats 240 Volume 1

Excited as I was to go back home, my desire for traveling to find more ideas grew stronger. I wished to have more trips so that I could taste the food offerings in every place's fine-dining restaurants, diners, inns, and luncheonettes. I wished to see for myself the harvest of grains, fish, veggies, and fruits, as well as to join the celebration of these harvests at county fairs and local festivals. In the process, I wished to find remarkable home-cooked food and meet some talented yet unknown home cooks. Throughout the next three years, my research adventures took me from Maine to the Florida Panhandle, from Chesapeake Bay crab cakes to crab Louis on San Francisco's Fisherman's Wharf where I had a buffalo dish in South Dakota, and wild boar in Texas hill country. I fished the icy Gulf of Alaska and visited the pineapple groves in Hawaii, looking for the oldest and newest, most authentic, boldest, and of course, the best American dishes.

You also see more different types of American recipes such as:

• Cajun Cookbook
• Hawaii Cookbook
• The Southern Cookbook
• Tex-Mex Cookbook
• Tasting the United States
• ...

Thank you for choosing Texas Eats 240 Volume 1 . I really hope that each book in the series will be always your best friend in your little kitchen.

Lets live happily and have a tasty tour to Texas!

Enjoy each page of the book,

Chapter 1: Houston Recipes

***

1. Aunt Doras Colombian Chicken with Potatoes
   

"I learned this recipe when visiting my Colombian family members in Houston, Texas. The sauce that the chicken cooks in is chock full of flavor. Cumin, curry, black pepper, turmeric, pimenton (paprika), and seasoning salt make the chicken's sauce tasty enough to lick your plate! Serve with rice."

Serving: 6 | Prep: 20 m | Cook: 2 h | Ready in: 2 h 20 m

Ingredients

• 1 1/2 teaspoons olive oil

• 1 large onion, sliced
• 6 cloves garlic, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 11 fluid ounces beef broth
• 1 1/2 tablespoons ground cumin
• 1 tablespoon curry powder
• 1 tablespoon seasoning salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons pimenton (paprika)
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground black pepper
• 6 chicken thighs
• 4 potatoes, peeled and quartered

Direction

• Heat olive oil in a deep skillet over high heat. Add onions and garlic; cook and stir until onions are softened, about 5 minutes. Stir in red and green bell peppers; cook and stir until peppers are firm but tender, 5 to 7 minutes. Mix in beef broth, cumin, curry powder, seasoning salt, garlic powder, turmeric, pimenton, oregano, and pepper.
• Submerge chicken thighs, skin side down, half way into broth mixture; stir to coat chicken. Bring to a boil; cover and reduce heat to low. Simmer until chicken is no longer pink, about 40 minutes.