Tuesday, July 10, 2012

Cookbook Review: Texas Eats by Robb Walsh

Texas is big. Some might say it's too big to have a definable cuisine. If you think Texas cooking is all about BBQ, burgers, and beef, you are probably still wondering who shot JR. Robb Walsh claims to have written "the new Lone Star heritage cookbook" and he delivers on that promise. Organized into 6 sections, each corresponds to a region of the state. Lone Star Seafood (coastal plain), East Texas Southern, Vintage Tex-Mex (South Texas), Old World Flavors (hill country), and Country and Western (West Texas).  Within each section, chapters delve into the specifics, everything from German and Czech to Vietnamese and Cajun.

I love cookbooks that tell stories and this one is complete with pictures and personalities. The recipes had better be pretty amazing as well. Good thing Mr. Walsh is no stranger to good food. I consider a cookbook a winner if I love at least 10 recipes and make them more than once. Texas Eats has earned its spot on my shelf.

Pecan Praline Ice Cream
Mama Sugar's Margarita Ribs
Chicken Fried Steak
Rebecca Rather's Ancho Brownies
Basic BBQ Rub
Chipotle BBQ Sauce
German Cucumber Salad with Dill
Puffy Tacos

Buttermilk Macaroni and Cheese w/ Homegrown Tomato

1/4 c. butter
16 oz. package elbow macaroni
3 eggs
1 c. buttermilk
1 c. half-n-half
1 tsp. dry mustard
1/4 tsp. each salt and pepper
8 oz. cheddar cheese, shredded
12 oz. jack cheese, shredded
3/4 c. dried bread crumbs (I used panko)
1 lg. tomato, sliced 1/4" thick

Preheat oven to 350. Using 1 T. of the butter, grease a 3 quart baking dish. Cook the macaroni in boliing water; drain well. In a large bowl whisk eggs, buttermilk, half n half, mustard, salt, and pepper. Add to the drained macaroni along with the cheeses and place in casserole dish. Melt the remaining butter and toast the bread crumbs. Arrange the tomato slices on top of the macaroni then top with the buttered bread crumbs. Bake for 45 minutes and allow to set for 15 minutes before serving. 

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