The big Texas cookbook : the food that defines the Lone Star state

**The editors of __Texas Monthly__ celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.** When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America--and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from. In __The Big Texas Cookbook,__ the editors of the award-winning magazine __Texas Monthly__ have gathered an expansive collection of recipes that reflects the state's food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters--no surprise--are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for �ber-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, __The Big Texas Cookbook__ pays homage to the cooks who long ago shaped the state's food culture and the ones who are building on those traditions in surprising and delightful ways. Packed with atmospheric photos, illustrations, and essays, __The Big Texas Cookbook__ is a vivid culinary portrait of the land, its people, and its past, present, and future. Frontispiece Title Page Dedication Epigraph Contents Introduction Chapter 1: Made in Texas From Field to Stream and Beyond From the Field Texas Quail with Fig Mole Venison Parisa Jalapeño Dove Poppers From the Rivers and Streams Crawfish Boil, Two Ways Fried Catfish From the Gulf Grilled Oysters Seafood Gumbo Redfish on the Half Shell From the Pepper Bush Competition-Style Texas Chili The Texanist On: To Bean or Not to Bean Lao Texas Chili Chile Pequin and Gulf Shrimp Aguachile Pickled Jalapeños Ode to the Chile Pequin From the Orchard Blackberry Cobbler Peach Cobbler Pecan Pie Pralines Chapter 2: Smoke Signals Brisket, Beans, and Banana Pudding The Meats Brisket Ode to Brisket Brisket Guisada Goldee’s House Sausage Pork Ribs Brisket Empanadas Korean Smoked Beef Ribs Barbacoa Estilo Tatema Vietnamese Smoked Duck Salad The Sides Coleslaw Potato Salad Smoked Corn Ribs Lima Beans with Smoked Pork Neck Barbecue Sauce In Defense of Barbecue Sauce Devil Sauce Refrigerator Pickles Banana Pudding Chapter 3: Con Todo Beyond the No. 1 Dinner The Combination Plate Tex-Mex Cheese Enchiladas Stacked Carnitas Enchiladas with Tomatillo Sauce Frijoles de Olla Mexican Rice Soups Chicken Pozole Verde Fideo Loco A Harlingen Native Attempts to Recreate His Family’s Fideo Tacos Puffy Tacos Beef Picadillo con Papas Roasted Pork Carnitas Cochinita Pibil Beef (or Chicken) Fajitas Calabacitas con Queso The Texanist On: The Difference Between Mexican and Tex-Mex Tortillas Corn Tortillas Flour Tortillas Chips, Dips, and Salsas Salsa Roja Salsa Macha Tomatillo Salsa Salsa Verde Queso Guacamole Bean Dip Composed Nachos Chapter 4: Home Plates Kitchen-Table Suppers and Backyard Cookouts Kitchen-Table Suppers King Ranch Casserole Caribbean-Style Shrimp and Slow Cooker Grits Braised Chicken and Black Pepper Dumplings Green Chile Hominy Tex-Mex Cornbread Chawanmushi The Texanist On: The Origins of the Texas Sheet Cake Texas Sheet Cake Backyard Cookouts Grilled Rib Eye Ode to the Rib Eye Seekh Kebabs Lao Beef Skewers Grilled Jalapeño Poppers Suzie’s Okra Salad Texas Caviar Pasta Salad All Hail Helen Corbitt, Who Delivered Us from the Canned Fruit Cocktail Chapter 5: On Holiday “The Road Goes on Forever and the Party Never Ends” Holidays and Celebrations Smoked Turkey Cranberry Chutney In Defense of Just Eating Your Dang Thanksgiving Dinner at Luby’s Grilled Lamb Rib Chops with Minted Vinegar Dipping Sauce Soup Joumou Pork Tamales The Texanist On: What’s the Deal with Tamales and Christmas? Buttermilk-Fried Chicken Liver and Caramelized Onion Po’boys Charred Okra and Onions with Lemon-Anchovy Vinaigrette New Year’s Day Black-Eyed Peas Ode to Chicken-Fried Steak Road Trip! Chicken-Fried Steak with Cream Gravy Fried Okra Onion Rings Fried Jalapeños Strawberry Fried Pies Chapter 6: Rise and Shine Breakfasts for Bloody Mary Mornings Flour Power Biscuits and Sausage Gravy Kolaches Kolache Fillings If It’s Not Sweet, It’s Not a Kolache Boudin Klobasniky Huevos a la Mexicana Chilaquiles Poblanos Meat, Egg, and Cheese Breakfast Tacos Ode to the Breakfast Taco Mexican Scrambled Eggs Migas Chapter 7: There Stands the Glass Because Texans Can’t Live on Brisket, Tacos, and Rib Eyes Alone Classic Margarita Fruity Margaritas for a Crowd Fifty Years Ago a Texan Changed Happy Hour Forever Mexican Martini Paloma Ode to the Grapefruit Ranch Water Chilton Michelada Yaupon Avenue Acknowledgments Index About the Author Also by the Editors of Texas Monthly Copyright About the Publisher The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays. When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from. In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways. Packed with atmospheric photos, illustrations, and essays, The Big Texas Cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future.