Cookbook Mail (May 28)

 

It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks — don’t forget to salt the rim — and get ready to satisfy the rumble in your stomach.

Butterscotch Toffee Cookies

 

Ingredients 

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

Can’t find butter pecan cake mix? That’s OK. This recipe is pretty versatile. Anything from yellow cake mix to a spiced cake mix will bring equally soft and chewy results.

Instructions 

Step 1: Mix It Up

Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.

Pro Tip: Add in chips and toffee bits by hand. This reduces the risk of over mixing, ensuring your cookies don’t get too tough.

Step 2: Bake Some Magic

Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 10-12 minutes.

Pro Tip: Make sure to space cookies evenly on the baking sheet — usually about 2 inches — and consider using a piece of parchment paper so no dough sticks to the pan. Once they’re out of the oven, let the cookies cool 1 minute before moving to wire racks.
How to Store Toffee Chip Cookies

We understand if the cookies don’t make it to the storage stage, but if you manage to save a few, wait until they are completely cooled before putting them away. This will avoid the build-up of condensation that makes cookies soggy.

To retain enough moisture to keep your cookies fresh and soft, you can store an apple wedge with them. (You can find more baking secrets where that came from.)

Juicy Peach and Strawberry Crumb Pie

 

Ingredients 

1 sheet refrigerated pie crust
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

Directions 

1.  Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust.

2.  In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan.

3.  Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Vegan Paella

 

Ingredients

2 cups boiling water
1 cup white rice
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground turmeric
1 cup peas
1 cup drained and quartered canned artichoke hearts

Directions

1.  Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.

2.  Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.

3.  Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

Garlic Beef Enchiladas

Ingredients 

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes, cut up

SAUCE

1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups shredded Colby-Monterey Jack cheese, divided
Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced

Directions 

1.  Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.

2.  In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through.

3.  Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

4.  Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

Alcohol-Free Mint Julep

 

Ingredients

1/4 cup water
1/4 cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
1/2 cup prepared lemonade
Fresh mint sprigs, for garnish

Directions 

1.  In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.

2.  Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

Traditional Kentucky Burgoo

 

Ingredients

3 tablespoons olive oil
1 pound cubed pork shoulder roast
1 pound cubed beef stew meat
4 cups chicken broth
1 1/2 pounds bone-in chicken parts
2 cups diced potatoes
1 cup diced carrots
1 (15 ounce) can stewed tomatoes
1 cup smoky barbeque sauce
1 cup green beans
1 cup diced okra
1 cup corn
3/4 cup diced onion
1 green bell pepper, seeded and diced
1/2 cup diced celery
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
3 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 dash hot pepper sauce, or to taste

Directions

1.  Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.

2.  Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.

3.  Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.

4.  Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.

5.  Discard bay leaves before serving stew in bowls.