And the fusion of German, Mexican & Texan cuisine continues! This delicious recipe is from Boomer Acuna, Executive Chef at Krause’s cafe. Texas pecans rubbed on fresh trout, served over German potatoes and topped with a chili lime sauce! Truly a taste sensation of its own. You only need a side salad or green veggie for a complete dinner. Grab a couple of saute pans, pop open an Alex Meixner Polka Pils and let the accordion music play!

For the culinary curious, something exciting is happening in New Braunfels. Think you’ve seen (and tasted) it all? Well, have you ever had cilantro and sauerkraut in the same dish?

Accomplished musician and now New Braunfels local Alex Meixner, along with executive chef Boomer Acuna are selling out “GerTexican” experiences at Krause’s. We went last month, and it did not disappoint! Their new genre is a fusion of German, Texan, and Mexican cuisine; it is creative and authentic right down to the tequila cherries on the dessert. We ate and drank everything in sight, swayed along to the accordion, and laughed at our hosts’ banter.

Cooking really is a dance. The music comes from the sizzles of the pan and the chopping of the knife. The chef shuffles around the counter in choreographed steps, sometimes improvising to get just the right balance and flavor. “Ein Prosit” can take you to Germany; Mariachi “El Son De La Negra” can take you to Mexico. But there is only one place in the world where it all comes together to make magic. And you already know where that is —Texas.

History

History affords us the opportunity to view the influences that have
impacted our past so that we can better understand our present. Of the many cultures that settled the unbridled state of Texas, two have intertwined n a distinctly Texan fashion. Let’s dive in!

In 1681, Along the upper Grande, a group of exiled Spaniards and Native Americans from the Pope’s Rebellion settled near what is now El Paso to establish the first European base in Texas.

From 1690 to 1821, Spain ruled Texas. Spain left a legacy of the Spanish language – evident in every major river and many towns that bear a Spanish name.

Additionally, the Spaniards left the legacy of Roman Catholicism. Nearly all people living in Texas at the end of Spain’s reign were members of the Roman Catholic Church.

In 1821, Mexico took control of Texas after winning the Mexican War for Independence from Spain, and that governance continued until 1836. It was during this time in the 1830s that the first permanent German settlement in Texas was established by Friedrich Ernst and Charles Fordtran in Industry, Austin County. Ernst’s description of this Mexico-ruled area in a letter to German friends was so influential that he has been remembered as “the Father of German Immigration to Texas.”

Like the Spanish, the Germans brought Catholicism, among several other religions.

Music, like food, is a culturally-distinctive phenomenon. But have you ever listened to what seems to be an instrumental German Polka band piece, only to discover that it in fact is a Mexican song? This music is a Mexican style of polka known as Norteño. Influenced by German settlers in Texas around 1830, some types of Mexican music have the German polka “oom-pah-pah” influence.

 

Owen Duggan of San Antonio, who holds a Doctorate of Music, tells us, “Like Mexican beer, Conjunto is a fusion of two cultures. It is a style of Tejano music known for its jaunty, happy, danceable rhythms. In the late 19th Century, German immigrants introduced the button accordion and polka music into South Texas and northern Mexico. It remains one of the favored dance music of Tex-Mex culture. Its most famous practitioner is San Antonio Born Flaco Jiménez, world renowned as a virtuoso button

So, it would only stand to reason that when Alex Meixner, of Austrian descent and a nationally acclaimed accordion polka musician, would pair with Boomer Acuna, a Mexican heritage chef – there would be culinary Magic.

Hence, the birth of the “GerTexican” food genre!

Texicureans joined with Alex and Boomer and an enthusiastic audience at the Krause’s outdoor stage in New Braunfels to watch Maultaschen unfold. The German meat dumpling is traditionally served in broth as soup or fried in butter and topped with caramelized onions. Add cilantro, jalapenos, cumin, cotija cheese, top will a little sauerkraut and Voila! You have a Tex-Mex fusion. Of course this was all accompanied by beer – a love of both cultures, and the magic of Alex Meixner’s accordion!

Tickets for the “GerTexican” Dinner and Cooking Demo experience go fast! Visit Krause’s website and social media to reserve your spot for the next one.

 

 

 

If you like black-eyed peas, you will probably love purple hull peas!  A southern grown delight, they are actually classified as a bean, are high in protein and fiber, and are raised here in Texas.

 I found fresh frozen purple hull grown from Sides Pea Farm in Canton, Texas at Central Market.

A spoonful of sugar, onion, and a bit of bacon creates a masterful side dish or even a main since it does have a strong protein content.  As much as I love black-eye peas, I would have to say that purple hulls are much tastier and prettier.

By using fresh frozen, the cooking  time is only 45 minutes – and most of that is at a simmer.

I add cooked bacon after the boil.  If using a small piece of salt pork, you’ll need to add with all other ingredients before the boil.

A few months ago, I took out on a hike with some friends to Lost Maples State park.  My friend Susan provided the lunch, which consisted of egg salad sandwiches crafted from her neighbor’s fresh laid eggs. I had forgotten how much I loved egg salad!

Last week, my friend Katelyn invited me into her backyard to meet her chickens and she graciously shared a dozen of her fresh laid eggs.  It was pure inspiration for this egg salad recipe.

This is Farm-to-Table month, and egg salad from fresh laid eggs couldn’t be more apropos.  Simple, with only a few ingredients this salad can be served on a sandwich or on top of greens.  A topping of sliced avocado adds a touch of perfection.  You will love having this in your fridge for a fast lunch.

I’ve always wanted to cover this food genre. So what did I need? Well, first a Farm. Second, a friend who appreciates ingredients and wants to have some fun. Cue Megen Litzenberger. Come along as we travel to Cielito Lindo Farm in Johnson City and connect back in my kitchen to make Megen’s delicious Sopes.

Farm-to-table is not exclusively for granola moms and the trend didn’t come out of nowhere.  It’s refreshing to see us reclaiming the most basic principles of food. I grew up visiting my grandmother’s farm in Dime Box, TX. I come by this legitimately, and I bet, as Texans, many of you do too.

The “Farm to table” description of a meal – whether in a restaurant or in your home has become a popular phrase describing the joy of enjoying farm fresh and locally sourced food. Some restaurants even display a chalkboard listing their farm sources and the farms noted for each menu item.   When it comes to the table in your home, Farm-to-table can also refer more loosely to farmers markets, Community Supported Agriculture (CSA) and other venues where people can buy food directly from growers.

Cielito Lindo Farm 

https://www.cielitolindofarmtx.com/

The adventure began in Johnson City at Cielito Lindo farm.  Located in tandem with Lewis Winery, their heritage breed chickens forage in the vineyard inside chicken tractors which can be moved on a daily basis. This is where I purchased chicken breasts to use in Megen’s recipe.  Julia Poplawsky Lewis is the owner and resident butcher.

We asked Julia to share some insight into their vision for the vineyard/chicken venture. She said, “The team at Lewis Wines has been focused on making Texas a reputable US wine region which means making 100% Texas wine and responsibly growing Texas fruit. Lewis Wines believes that wine is made in the vineyard, so growing high quality fruit and having sustainable farming practices is of utmost importance. That’s where Cielito Lindo comes in. Together, Lewis Wines and Cielito Lindo Farm work alongside each other in stewarding the land with healthy livestock management practices. During the winter and part of the spring, the meat birds live in the vineyard in chicken tractors where they are moved daily. The chickens fertilize the soil as well as give the top layer of soil a gentle ‘tissue’ massage as they root around searching for grub. Soil management is so important to overall vine health, so by rotating livestock through the vineyards, they are able to capture what the soil needs without spraying any harsh or synthetic chemicals.”

Talk about the full meal deal – you can do a wine tasting, then go home with chicken and a bottle of wine for tonight’s meal! And if you’re feeling extra adventurous, Julia even gives butcher classes as an added service.

With fresh chicken breasts from the farm in hand, I invited Megen over to demonstrate her Sopes recipe. Because when farm-to-table meets a dynamic recipe, it can be art.

Megen’s Sopes 

I met Megen Litzenberger in her role for West Chelsea Contemporary, a gallery featuring contemporary and emerging artist exhibitions in Austin and New York. Megen shared her dream of taking her creative spirit and love of food to create a farm-to-table restaurant with edgy appeal. The wheels started turning, and before you know it, I was driving to the farm and Megen was knocking on my door.

Now for the Sopes Recipe. Megen imparts,  “This recipe is inspired by all of the hispanic women in my life from childhood until now.  Without them, I wouldn’t have been introduced to the colorful flavors and heritage of this cuisine.  Every ingredient can be made fresh and from scratch (the sopes, salsa, etc).   But if you’re looking for a meal that can be adjusted to your schedule/busy life,  is delicious, rich in flavor and history – this is the one!”

When I asked Megen, “how much spice do you recommend using?”, her answer was “just stop when your ancestors tell you to stop”! We love this. Cooking with Megen was a joy. We hope you have as much fun as we did cooking –- and of course — enjoying these flavorful bites.

And here it is!  The finale to the Irish Pub meal consisting of the yummy Guinness Reduction Pork Tenderloin and Colconnan potatoes:  Apple and Mixed Berry Crumble with Custard Sauce.  It’s a mouthful to say and a mouthful of flavor!

I love to incorporate fruit into deserts – its a great way to get more fruit into your diet.   A few spoonfuls of sugar and spice give it the sweet appeal.  This custard also adds bone-healthy dairy.

I had never thought to incorporate apples into a berry desert – but here it is and the combination is a winner.

Thank you Chef Mike Morphew for all you’ve taught us this month.  And if you’re in the La Grange area, be sure and stop by Le Petite Gourmet kitchen shop – You will walk out with a myriad of ideas for your kitchen!

If you’re looking for a single side dish to add to that Guinness Reduction Pork Roast recipe from last week – here’s your answer:  Colconnan Potatoes. 

Potatoes are an Irish specialty and incorporating cabbage into them, creates a  tastefully beautiful dish.  Of course, a little bacon and a little butter certainly augment the flavor,  

 

Chef Mike Morphew shared this recipe with us during his thematic – Irish Pub food cooking class.  The result is a creamy and moist potato dish. 

 

 If you’ve been following Texicureans for a while, you know I love to know substitutions in case I don’t have something on hand, or the fridge is loaded with an item that needs consumed.  

 

So, here you go:  Half the potatoes can be substituted with parsnips.  Kale, chard, or other leafy greens can be substituted for the cabbage.  You can also add chives, leeks, or green onions.  

 

You don’t need the Luck of the Irish to make this dish, but turning on an Irish Jig during prep could make it more fun!

Colconnan Potatoes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Irish

Servings 8

Ingredients

  

• 2 lbs potatoes peeled and cut into even pieces
• ½ cabbage shredded fine
• 1 stick Butter
• 1 lb bacon, cooked and chopped
• salt and pepper (to taste)

Instructions

 

• Place the potatoes into water and boil as for mashed potatoes.
• Drop the cabbage into boiling water and cook until tender and drain well.
• Mash the potatoes, add the cabbage, bacon, and butter, mixing well

Keyword Potatoes, cabbage, Irish, St. Patrick's Day

St. Patrick’s Day is a feast with deep cultural and religious roots. Like many other holidays, secular culture has taken it for a ride. Green beer and green beads does not an Irish make.

But who doesn’t want an excuse to cook, pour a Guinness, and transport to those verdant fields atop rocky cliffs. Sláinte!

Come along as we begin with a few Irish Texan connections. Careful, don’t finish your Jameson too quickly. We still have the main course — an authentic recipe from Chef Mike Morphew, M.C.F.A.

Irish Texans: Quick Facts to Share Around the Table

The Irish were among some of the early settlers in Texas, including Austin’s Old Three Hundred.  In fact, so many settled in central San Antonio, the area was referred to as Irish Flats. The towns of San Patricio and Refugio were settled in the early 1800’s by predominantly Irish.  In fact, in true Irish fashion, they were established on Saint Patrick’s Day – March 17^th, 1836.

The Irish fought for Texas freedom – eleven died at the battle of the Alamo and fourteen were counted being massacred at Goliad with Colonial Fannin.  A full one seventh of Houston’s army that fought in the Battle of San Jacinto were Irish. Harry McArdle, Irish painter, created portraits of Sam Houston, Jefferson Davis and battle scenes of the Alamo and the Battle of San Jacinto. The Texas State Capitol displays his work.

Other nineteenth century notables are Peter Gallagher, a Texas Ranger and organizer of Pecos County, Samuel McKinney – president of Austin College and John Mallet, first chairman of the University of Texas faculty. Texas remains home to many family lineages who emigrated from Ireland after their “American Wake”. Y’all should google that.

Now, for the experience we are thrilled to share with you. We know international treasures are hiding in plain sight among small town Texas. We love nothing more than to find the people and places that make us the best place in the world to be. This time, we went back to La Grange in Le Petite Gourmet’s kitchen. Why? Well, to learn from a Chef who cooked for the Queen of England, of course.

Recipe

La Grange is where we found Chef Mike Morphew, M.C.F.A., a UK native who knows and loves Irish pub food. So, how did he get to Texas?  He married a Texan, of course! The pull of the Lone Star State is strong.

Texicureans were treated to a cooking session with Chef Morphew. The star of the show that Chef Mike prepared was Loin of Pork Stuffed with Leeks and Fresh Sage, smothered in a Guinness Reduction. Doesn’t the name just make you hungry?

Staying true to his motto that the fewer ingredients in a recipe, the better, the pork loin only uses 5 ingredients, and makes a fabulous presentation with the Guinness Reduction.

The starter to this creation was Curried Parsnip Soup.  Colcannon Potatoes and Cabbage with Caraway and Butter served as sides to the main event.  A desert of Apple and Mixed Berry Crumble with Custard Sauce topped off the evening.

We are grateful Chef Morphew now calls Texas home and was willing to share his time with Texicureans.  With him, he brings a long list of accomplishments that formed his immense knowledge of the culinary arts. He has worked for European hotels and instructed culinary schools. But his personal crowning achievement is working in the royal kitchen and preparing meals for the Royal family.

Texicureans invite you to don your green, invite some friends or family over, and share a simple to prepare Irish Pub meal. The recipes and full video “how to” for the Loin of Pork Stuffed with Leeks and Fresh Sage can be found at www.texicureans.com. There, you can join our recipe club for weekly updates.

When I was in High School Band, my director always said, “your audience at a concert will best remember the first song and the last song, so make it your best”!

This tastefully decadent desert  – smooth, cool, and a delight to consume will do just that!  It’s the finale to end all finales.

You will need to slip into the kitchen to prepare at the last moment before serving, but by having all ingredients and the blender in one spot  you’ll  be back in “two shakes of a sheep’s tail”,  And when you start delivering it to the table, I promise the “ooh’s and aah’s” will make it ll worthwhile.

You can use coffee ice cream or coffee gelato.  I prefer the gelato for a purer taste.

The yield is 5 cups – its easy to double, and I suggest doing so if you have 5-6 people.