Sometimes, simplicity rules the nacho game. We recreate the Texas tradition of freshly fried chips individually topped with Longhorn cheese and a pickled jalapeño slice: a perfectly balanced snack.
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Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name.
This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles.
In Texas, whipping up a bowl of the cheesy dip known as Chili Con Queso can be as simple as melting a block of Velveeta with a can of diced tomatoes with green chiles. This is a upgraded version of it using cheddar and Monterey Jack cheese.
These Chorizo Stuffed Jalapeños are clearly a take on the beloved Texan cheese-stuffed, breaded and fried poppers, but instead of going for cheddar or plain old cream cheese, Fain fills hers with a grown up mix of kicked up goat cheese mixed with spicy crumbles of chorizo.
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] My favorite sausages in the world are the incredibly juicy and spicy beef links...