Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
The eggs can be poached ahead and stored in cold water in the refrigerator, but if so, be sure to undercook them slightly. Warm them in hot water before serving.
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil water ...you can make a fabulous pot of polenta. Every time!
Serve up loads of great flavor with slices of tender, browned pork, avocado, red onions slices, green chiles and salad greens wrapped in warmed tortillas.
Spinach and Monterey Jack cheese are wrapped in corn tortillas and baked with green salsa. You can substitute yogurt for the sour cream if you want a lighter version. This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it.
In this recipe, flour tortillas stand in for the traditional biscuit dough. To quickly thaw frozen mixed vegetables, place them in a colander and rinse with warm water for about a minute.
A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Matzo is a crispy flatbread made of flour and water. Combined with dill, crushed matzo provides a crunchy coating to the fish in this quick and easy dish.
