New Tastes from Texas - Softcover

Pyles, Stephan

Softcover

ISBN 10: 0609804979 ISBN 13: 9780609804971

Verlag: Clarkson Potter, 1999

Inhaltsangabe

Offers recipes for tamales, chilis, nachos, and fried steaks, as well as desserts, meat and seafood dishes, and beverages

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Über die Autorin bzw. den Autor

Born in Big Spring Texas, Stephan Pyles has been cooking since he was eight years old--first at his family's truckstop and then in world-class kitchens from Dallas to France to the Napa Valley He has been hailed by Craig Claiborne as "an absolute genius in the kitchen" and acknowledged by Bon Appetit magazine as "almost single-handedly changing the cooking scene in Texas."

Aus dem Klappentext

No one knows Texan food like Stephen Pyles, acclaimed chef of Star Canyon and AquaKnox restaurants in Dallas. Ever since the release of his best-selling New Texas Cuisine, cooks around the country have been hungry for more. The wait is over with New Tastes from Texas, a companion to Stephan's new public television series of the same name. This glorious, lushly illustrated new collection of recipes takes readers on a culinary tour of the great state, from the Gulf Coast to the great wide west, from the bayou to the border.

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A Recipe from New Tastes From Texas

Jalapeños Stuffed with Chorizo and Goat Cheese
(Yields 24 stuffed jalapeño halves)
These stuffed chiles were a staple of our holiday table growing up. We called them "jalapeño poppers" because we always had a contest to see who could pop the most in their mouths without bringing out the fire extinguisher.

1 tablespoon vegetable oil
1 tablespoon finely minced onion
1 garlic clove, finely minced
3 ounces chorizo sausage
3 ounces goat cheese
1 tablespoon sour cream
Salt to taste
12 fresh or pickled jalapeños halved, seeded, and deribbed

Heat the oil in a skillet; add the onion and garlic and saute over medium heat for 2 to 3 minutes or until translucent.  Add the chorizo and cook for 5 minutes or until done, breaking up the meat with a fork as it cooks.  Remove the skillet from the heat and cool slightly.  Stir in the goat cheese and sour cream; season with salt.  Spoon the mixture into the jalapeño halves and serve.

Details zur Ausgabe

• Verlag: Clarkson Potter
• Erscheinungsdatum: 1999
• Sprache: Englisch
• ISBN 10: 0609804979
• ISBN 13: 9780609804971
• Einband: Taschenbuch
• Anzahl der Seiten: 239
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar