Category: Texicureans Trails

October 4, 2023

200 Years of Texas Rangers

In preparation for cooking chili with retired Texas Ranger Frank Malinak, I went on the trail to learn more about the history of the Texas Rangers. Turns out, the YO Ranch, founded by Captain Charles Schreiner has a history of hosting retired Rangers. The photo album above is courtesy of Darren Casey and YO Ranch. Thank you for giving Texicureans a glimpse of our Texas heroes.

Assembled in 1823 to protect the early settlers of Texas, Stephen F Austin was given command of this legendary law enforcement agency. Drawing on their collective skills, Native Americans, Tejanos, Anglo-Europeans, and African Americans signed up to “range” and protect the colonies. Hence it was said that a Texas Ranger could “ride like a Mexican, trail like an Indian, shoot like a Tennessean, and fight like the devil.”

Legendary Texas Rangers John Coffey Hays, “Bigfoot Wallace” and William McDonald helped form the enigma of the Texas spirit. The Institute of Texas Cultures states that “Next to the Alamo, the Texas Ranger is the best-known part of the Texas Legend…”

This legacy continues with training that is considered second to none, for the 172 highly selected men and women who proudly wear the boots, white hats and pistol belts of their predecessors. And of course, there is that iconic Cinco Peso badge.

“The Texas Rangers are among the most revered law enforcement divisions in the country for a reason. The elite and storied Rangers are men and women of integrity and moral fortitude, willing to risk their lives in selfless service to the state of Texas”. Steve C McGraw, Director, Texas Department of Public Safety

Organized into 6 companies: Company “A” Houston, Company “B” Dallas, Company “C” Lubbock, Company “D” McAllen, Company “E” El Paso, Company “F” Waco, and Headquarters in Austin. The Rangers continue the traditional jobs conducting criminal and special investigations, apprehending wanted felons, suppressing major disturbances, protecting life and liberty, and rendering assistance to local law enforcement officials.

A Special Operations Group has been formed in recent years to counter terrorist activity, criminal threats, and drug trafficking organizations.

Explains Lacy Finley, executive director of the Texas Ranger Association Foundation, “We know these things about their service: There is no time off, one Late-night call easily becomes many more, Rangers find themselves in difficult situations, they have a servant’s heart, and could easily have followed careers in the private sector.”

The enigma of the Texas Ranger has inspired novelists, actors, and film-makers. The Lone Ranger, Walker, Texas Ranger, and Lonesome Dove have all dramatized the heroic mystic of the Texas Ranger. In the 1936 movie The Texas Rangers, Fred Mac Murray who portrays a Texas Ranger is met by leading citizens who are alarmed that there is only one Ranger to clean up their town. “Only one fight, ain’t there?” replies McMurtry in a paraphrase of the famous “One riot, one Ranger” line.

Texas Rangers are a seamless, selfless, ambassador for our way of life back to the earliest days. Can of beans and all. Thank you for your service, Frank, and reminding us what Texas cooking is really all about — the people you’re feeding.

For more Texas recipes, tips, and stories, sign up for our recipe club emails and follow Texicureans on all social platforms.

August 25, 2023

Texas Rose Festival

Everything’s Coming up Roses in Texas!

Born and raised or brand new, you know Texans love our festivals. Celebrating your home town is the only sentiment that even dares to gain on the general pride of being a Texan. At Texicureans, we love visiting local celebrations and finding the recipes that share their community roots. This month, we are introducing you to Anna Katheryn Schultz and the Texas Rose Festival.

You see, Anna’s great-grandfather helped found the Rose industry in Tyler, Texas and Anna’s mother planted the seeds of southern cooking in her heart. So let’s go to the “Rose Capital of America” and get you a homemade recipe from Anna’s Tuesday Takeout. You’ll be astounded by both.

Texas Rose Festival

Everything is bigger in Texas! When it comes to the Texas Rose Festival – brilliant, awing, and just plain “over the top” are adjectives that dominate.

October 19th – 22nd. celebrates the 90th Annual Texas Rose Festival with the theme – “The Story of Film”. For more information on event dates and times, and to purchase Tickets, go to www.texasrosefestival.com or call 903.566.7424

Tyler Texas, population approximately 100,000, is epicenter of East Texas medical, economic, educational, and justice systems. But during the month of October, its title of “Rose Capital of America “prevails. Home to the largest rose garden in the US, Tyler at one time raised 50% of the domestic roses.

So, of course a festival celebrating this beloved flower would ensue! Begun in 1933, the festival has grown to a lively, well-orchestrated affair with many events.

I caught up with Tom Brown, 2022 President of the TRF (Texas Rose Festival) for his unique perspective: “The TRF began as a way of celebrating the “rose”, which is now the National flower – recognized under the Reagan Administration. Events include the Coronation – a showcase of jaw-dropping costumes, a Queen’s Tea in the Tyler Rose Garden(the largest municipal rose garden in the US), Men’s luncheon, and a full throttle Rose parade. Participants in the festival are primarily from Texas, but safe to say probably 20 or more states are represented each year.”

Tom adds, “The Texas Rose Festival gives back to the community in several ways, including providing several full year scholarships to deserving students at both Tyler Junior College, and the University of Texas at Tyler. Also, the college participants serve all year in various capacities at area nonprofits, including The Food Bank.”

Most importantly, “The TRF is about community and there is something for everyone,” emphasizes Tom. From my experience attending last year, I can safely say you will be flabbergasted at the pageantry!

Recipe – Roasted Poblano Corn Pudding

For our recipe this month, I spent a lovely afternoon with Tyler native daughter, Anna Katheryn Schultz. A 5th generation Texan, her great-grandfather in the 1920’s was one of the founding members of the Rose industry in Tyler. The sandy, acidic soil on their land was perfect for roses and he began shipping roses world-wide in the 1930’s.

Inspired by both her parents and particularly her grandmother who was a quintessential southern cook, Anna Katheryn founded Tuesday Takeout. Cars line up for her delectable dishes designed to be a taste of home, without the work. She conceived the idea that enjoying a quality meal at home should be open to the busiest of folks.

Anna says, “Everything I do is from scratch and it’s something I would serve at home if you were my guest.”

We prepared Roasted Poblano Corn Pudding – a staple on her Fall menu. Perfect as a side dish anytime, and particularly enjoyable for Texas holiday, it is a comforting conglomeration of flavors. And did I mention your kitchen will smell wonderful?

Get the recipe here!

Watch the video here!

May 23, 2023

Tootsie Tomanetz – Texas Pitmaster Legend

Women Pitmasters

Texans know BBQ. Every home town has at least one go-to. It’s distinctive from town to town and smoker to smoker. It could be a brick and mortar restaurant, Sunday church chicken, or George’s smoker out back. BBQ as a genre itself has factions and layers. You think you’ve found the fiercest pit boss with the best method? Look, we could talk about smoke rings and dry rubs all day. I’m here to tell you there are Texas women mastering the craft.

In Texas, everyone thinks their daddy makes the best ribs. Well, let’s flip the switch on that this month. We talked to award winning and legacy carrying women pitmasters. They took the bull by the horns and so should you. Don’t leave the BBQ up to the men this year, I’m giving you a recipe for Father’s Day. And if the home pit is not for you, don’t worry. These pitbosses and their grit might inspire you in another way. They are Texas women after all.

Tootsie Tomanetz

Snow’s BBQ, Lexington

516 Main St, Lexington, TX 78947

https://snowsbbq.com/

“Go big or go home!” To borrow the adage from my sis-in-law, Pam, this was my inspiration action plan to create the best Father’s day BBQ for the Dad’s in my family.

My journey began with a trip to Snow’s BBQ in Lexington, Texas and a personal visit with Pitmaster Tootsie Tomanetz. A two-times nominated James Beard Award Semi-finalist, Tootsie has become renowned as the strong octogenarian in charge of turning out notable brisket, sausage, chicken, and pork at Snow’s. If you are a Chef’s Table follower, you may have caught her featured in the first episode of 2020.

I am honored to say I know Tootsie personally as she and I attend the Hannes Family Reunion every year in Giddings, Texas where she resides. Her late husband is one of my Hannes cousins. Always humble, claiming to “just be from the country”, she never hesitates to give credit to God for her path in life and many accolades.

Tootsie began her BBQ career accidentally when she was called in to help a short handed issue by Giddings, Texas City Meat Market owner and close friend Hershel Doyle. So, she joined her husband “White” Tomanetz who also worked there and ten years later she was still there, helping at the pit, in the slaughter room, and the fresh meat store.

Expanding to the meat market in Lexington, Texas, Tootsie and her husband White, ran that location for several years. One day, Kerry Bexley came into the store and asked if Tootsie would join him at a new BBQ restaurant slated to open March 1st 2003. Open only on Saturdays from 8 AM until they run out of meat, the hours were originally to coincide with a weekly Saturday livestock auction down the street.

A two-times nominated James Beard Award Semi-finalist, Tootsie has become renowned as the strong octogenarian in charge of turning out notable brisket, sausage, chicken, and pork at Snow’s. If you are a Chef’s Table follower, you may have caught her featured in the first episode of 2020.

Tootsie specifically hit top billing by being inducted into the 2018 Barbecue Hall of Fame. When referring to this award and being a James Beard Semi-finalist, she says, “I didn’t even know what those awards were until I received them”. She maintains that the best part of her profession is “the feeling I get when I see people sit down to eat our BBQ and take that first bite and its just a glow that comes out on their face and expression of how wonderful it tastes and how good it is,”

So you ask, what’s the secret to her BBQ? Tootsie shares, “We treat ours with TLC.” “That is just something that we have been careful to maintain with all the growth that has come with recognition.”

“I only use salt and pepper”. On chicken, spare ribs, and pork I use a mop which consists of water, onions, butter, mustard, worcestershire sauce, and vinegar” She is quick to add that at the old church picnics they use lemons instead of vinegar. “I love that, but I just stick to using vinegar.”

So, now you know.

Feel free to take these “mop” ingredients and create your own special sauce. The sky’s the limit, and who knows – you may invent your own named sauce!

May 16, 2023

Happy Birthday Texas

Our annual celebration of Texas Independence Day features Texas food and wine, Texas products, and stories of Texas history. At the 2023 party, we asked a few guests to share stories of strong Texas women in their history. Watch the video below for a glimpse of inspiration. We featured wonderful Texas businesses and had some local sponsors to boost the culinary experience. Happy Birthday Texas…Sip, Shop, Munch!

We really celebrate all year at Texicureans. Subscribe to our youtube channel here.

Thank you to our sponsors:

September 29, 2022

Germans in Texas; Texans in Germany

Germans immigrated to Texas as early settlers, cementing a strong cultural presence. That’s why October + fest are words that go together like coffee and cream around here. But before you gear up to Prost! and chicken dance your dirndls off at Wurstfest, let’s deepen your Oktoberfest bona fides. Texicureans is giving you festival history straight from a Texan living in Germany, a list of festivals in Texas, and an asparagus soup recipe from Black Forest resident, Barbara Laner.

History of Wies’n

Oktoberfest in Bavaria began on October 12, 1810, as a celebration of the wedding of Bavarian King Ludwig 1 and Princess Therese of Saxony-Hildburghausen on the outskirts of Munich. It was essentially a way to let the poor people celebrate the nuptials.

The following year in 1811, the Bavarian Agricultural Association decided to continue the celebration as a showcase of farming achievements. A few years later a merry-go-round and swings are added, beginning the long tradition of carnival rides.

In 1885, the next significant addition in the “now traditional” event was the introduction of a chicken roastery. Currently over 1 million half-chickens are consumed at the Wies’n (locals name for Oktoberfest). In 1913, a 12,000-seat tent is added – the largest of its kind.

1935 saw the beginning of the Procession of the Oktoberfest innkeepers: All breweries walk through the city to their tents with staff, beer wagons and brass bands led by a “Munchner Kindl” – a girl dressed in a black and yellow monk’s habit. Currently, 6 million people attend Oktoberfest annually!

Perspective from Germany

Brian Hooser (5^th generation Texan) and his wife Bridgett have lived in Munich for 22 years and are Oktoberfest regulars.

“Pageantry, tradition, Gemütlich. Originally a wedding celebration in a field, 187 years later the celebration continues as a global event. The fun begins with preparing for Oktoberfest long before with the selection of your Leiderhosen or Dirndl. Once you have traditional clothes on, you meet your friends at the Teresianwiess for rides, Bavarian food and of course beer!

The experience in the tents is driven by the band, driving their 5000 guests to a crescendo of singing, dancing, and great moods. The band uses their extensive set of songs to draw from, starting from ‘Ein Prosit’ to ‘Country Roads’ to ‘New York New York’ ending with ‘Angels’. For sure, I will be joining the 6 million other guest for this year’s Oktoberfest!”

– Brian Hooser

Bridget adds, “You need to start thinking “Tracht” (German word for traditional clothing) during the summer. Even when it is hot and sweaty – you need to make sure you still have that bod to get into the Dirndl (the women’s dress) and the Lederhosen (the man’s leather pants). Unfortunately, neither of these are forgiving. The styles change from year to year, there are more traditional calico prints that some wear, then there are the latest in fashion with the silk aprons and the lace tops. None of these items come cheap, a full Dirndl with blouse will probably cost you around 200Euros (around $200) and can run up to 1000Euros. Lederhosen is the same with the more traditional and good leather costing up to 800Euros or even 1200Euros as our friend from Austin found out last week. However, there are bargains to be found.

We have been living here in Munich since September 1st, 2000, we of course went to the opening day while we were still living in our temporary housing. We donned our jeans and raincoats and headed to one of the tents. It was easy to get in at that time and we sat down with a very nice table of elderly Germans. Since then, we have never missed an opening day!

Oktoberfest is more than just beer, it is a huge festival for the whole family; There are tons of rides and outdoor eating venues, they even have the “Oide Wiese” which is the Old Wies’n and the rides all cost 1Euro and are very nostalgic. We always attend at least one day as a family to ride rides and eat some good food. The traditional food at the Wies’n is the half a chicken. These chickens are bred specifically for the Oktoberfest and there is nothing else like it. No biergarten can match how good the Wies’n Hendl is.

For the whole 2 weeks there are many reservations and friends who invite you, our company (Motorola & the reason we are here) has had a standing reservation since 1985. All employees come along to spend some time together and you get off work at lunchtime to be there for the reservation at 2pm until close at 11pm.

We love being here and there is nothing else like it in the world, it has been quite sad that the last couple years they canceled it due to the pandemic. We are looking forward once again to meeting our friends at the Wies’n, singing the songs, and standing on the benches. It is a see and be seen kind of place where you can tout your wares with a nice reservation at an exclusive tent. Each tent has a different personality holding up to 5000 or even 8000 (Hofbrau tent) people.

Although we are very very happy for our livers and our wallets that it is only 2 weeks out of the year! At least until Starkbier rolls around during lent.”

Wurstfest and Beyond

Our state is the bedrock of German Festivals with roots from across the Atlantic. Below are a few we know of, but we are sure there are more to be found! In addition to official festivals, check with your local favorite breweries and plan to raise your stein or don your lederhosen.

Wurstfest: November 4-13, 2022

New Braunfels

Austin Oktoberfest: October 8, 2022

German Texan Heritage Society

The German Free School

11:00 am – 7:00 pm

Oktoberfest Dallas: October 1, 2022

Exchange Club of Lake Highlands Neighborhood

Oktoberfest Fredericksburg: September 30 – October 2, 2022

Marketplatz in downtown

Oktoberfest Galveston Island: October 21-22, 2022

First Lutheran Church of Galveston, 2415 Winnie, Galveston, TX

Oktoberfest Granbury: October 7 – 9, 2022

Grandbury Square Plaza and Pavilion

Oktoberfest San Antonio: October 7-8 and October 14-15, 2022

Beethoven Männerchor – 422 Pereida St.

Oktoberfest Muenster: October 7-9, 2022

Heritage Park Pavilion

301 N. Ash Street

Oktoberfest La Grange: October 1, 2022 (3:00-7:00 pm)

La Grange Main Street and La Grange Rotary Club

Surftoberfest Beer Festival Corpus Christi – October 22, 2022

Water Street Market

Marina Arts District

August 30, 2022

Texas Trails: Diez y Seis de Septiembre & Texas: Celebrating Independence

Think you know everything about Texas, Mexico, and our interwoven history? Maybe not. The holiday on September 16th isn’t simply for margaritas and street tacos. It is about independence; specially, independence from Spain. This month, we invite you to reach beyond typical tex-mex and into food with deep tradition and visit one of Texas’s multiple Mexican cultural centers.

Diez y Seis de Septiembre is a significant Mexican national holiday celebrated across Texas.
We dug deep into the history this time on the Texicureans Trail. So, if you’re reading for the recipe, you may want to skip to the end. But we think it’s more fun on the journey. Read on for some celebration destinations and an authentic recipe for home.

The Holiday

In 1803, French Emperor Napoleon sold the Louisiana Territory to the American President Thomas Jefferson to raise war funds. With these raised funds, in 1808, Napoleon invaded Spain and put his little brother, Joseph-Napoléon Bonaparte, on the Spanish throne as King José I. Of course, this did not set well with Spain or Spaniards in the New World.
The fever of freedom from French kings and Spanish overlords ignited into rebellion, and a priest, Miguel Hidalgo, is credited with starting the Mexican War of Independence. He issued his “Cry of Dolores,” on September 16, 1810 calling for an end to 300 years of Spanish rule in Mexico. He also championed a redistribution of land and racial equality for thousands of Indian and Mestizo peasants. Father Hidalgo’s cause was so popular that the letters of his name were rearranged to name the new Texas town of Goliad.
Spain defeated Napoleon in 1813 and seized back the throne. The Mexican War of Independence continued, inspiring Texans to seize the opportunity to free themselves from Spain and Mexico as well.

The Emma S. Barrientos Mexican-American Cultural Center – Austin

The Emma S. Barrientos Mexican-American Cultural Center hosts “Viva Mexico”, Yoga, Dance and other events and programs. Housed in downtown Austin on the Colorado river in what has become known as the Rainey District. This annual event showcases visual art, dance, and musical performances that explore Mexico’s history through cultural art traditions. Viva México celebration will be on Saturday, September 17th from 5-9pm and tickets are free.

I caught up with Michelle Rojas, the Culture and Arts Education Manager and walked through the beautiful Sam Coronado Gallery. Michelle gave the historical background of the 15-year-old center. Currently showcasing San Antonio artist Blas Lopez, exhibits change out every few months. Embarking on a multi-million-dollar expansion, the center will close in a few months for approximately 2 years, and will be taking their exhibits on the road to underserved communities.

Emma S. Barrientos Mexican American Cultural Center
600 River St.
Austin, TX 78701

Instituto Cultural de Mexico – San Antonio

Instituto Cultural de Mexico was created for the purpose of enhancing the friendship between the peoples of Mexico and of the United States of America through a better understanding of their cultural values. Located in Hemisfair Plaza in San Antonio, 2 galleries showcase art and culture on a rotating basis. Admission is free!

A fun plan is to arrive close to opening time of 10:00 (paid parking is at the corner of S. Alamo and Nueva). Enjoy the exhibits and then trot across the street to Box St. All Day “a glow up from their popular food truck and catering company The Box Street Social”. Choose from their variety of espresso bar, craft cocktails, local beer and then order up from their “brunch all day menu”. I loved their team encouraged lingering conversations.

https://www.theboxstreetsocial.com/

CLICK HERE for Mexican Cultural Institute (Instituto Cultural De Mexico)
600 Hemisfair Plaza Way, San Antonio, TX 78205

Chiles en Nogada – Celebrate at Home!

Chiles en Nogada (Poblano Chile Peppers in Pecan Sauce) is the perfect dish to prepare at home to celebrate Diez Y Seis de Septiembre. Colorful and rich with meaning, this dish has both the history and the presentation. This is a traditional recipe in Mexico and if you ask around in Texas, everyone’s Grandma makes the best one.

Helen Hovestadt grew up in Mexico City and is sharing her version of Chiles en Nogada with Texicureans! Food lovers looking for a different experience will enjoy these heavenly flavors. This recipe is from Helen’s mother, with a few tweaks of her own. Isn’t that how we all do it?

Presentation. This dish honors the Mexican Flag with the three colors, green (poblano pepper), white (nutty creamy sauce) and red (bright pomegranate seeds). There are many ways to prepare this dish, but it always must always have these signature ingredients: chile poblano pepper, meat stuffing picadillo, nut cream sauce and pomegranate seeds. This is a rich mixture of tasty flavors that can be spicy hot, salty, tart, and semi-sweet. Yum!

History. General Agustin de Iturbide (later emperor of Mexico) asked the Augustinians nuns of the Convent of Santa Monica, in Puebla, Mexico, to prepare Chiles en Nogada for a banquet in celebration of the Treaty of Cordoba with last Spanish Mexican viceroy Juan O’Dnajou. The treaty was the triumph result of the Trigarante Army (Army of the Three Guarantees) for the total Mexican Independence from Spain.

August 29, 2022

Chiles en Nogada

Chiles en Nogada

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Servings 6

Ingredients

Base Ingredients

8 medium poblano peppers
1 pomegranate fruit
1 small bunch of finely chopped parsley

Picadillo Ingredients (meat filling)

2 lbs extra lean ground beef
1 tbsp canola or vegetable oil
1 red or white onion, finely chopped
3 garlic cloves, finely chopped
5 roma rip tomatoes, blended into a smooth puree
1 clove garlic to blend with tomatoes
1½ cups water to blend with tomatoes
1 stick cinnamon
¼ cup raisins
¼ cup cranberry raisins
½ cup dry candied pineapple
¼ cup fresh, finely chopped apple
¼ cup chopped bleach almonds
¼ cup pine nuts
1 tbsp finely chopped parsley
1 tsp know chicken bouillon seasoning
½ tsp marjoram
1 tsp each salt and pepper
1 tbsp sugar

Nogada Ingredients (Pecan cream sause)

1½ cup pecans
1½ cup water
1 pinch salt
1 tbsp sugar
1 cup heavy cream, creme fraiche, or sour cream

Instructions

Picadillo:

In a large deep skillet, at medium heat, add oil and quickly sauté onion and garlic. Then add ground beef. Cook until done. Drain excess water after done.
Blend to puree ripe tomatoes with water end garlic clove until smooth, using a strainer when adding puree to meat.
When the meat and sauce start changing color to orange, add 1 cinnamon stick.
Continue adding the rest of ingredients, stirring slowly on low heat, letting picadillo cook until all juices are completely absorbed. Season to taste with salt and pepper.
Let picadillo rest completely and cool before stuffing the chiles

Roasted Poblano Peppers:

If you have a gas stove, use tongs to roast the peppers directly over the fire while turning them around the flames. Once the skin starts blistering all around and still hot, wrap the chiles with paper towels and set them inside a large zip lock bag and seal. Let the chiles rest for 10 minutes.
Carefully peel charred skin of chiles in slow running water in your sink.
Make a small incision on the side of each Chile to take out the seeds and veins. Pat and dry chiles.
Stuff chiles carefully with the prepared picadillo and set on a platter.(Note: you may also roast chiles in a 425 F oventurning them over until the skin blisters)

Nogada:

Puree all pecans in a blender with 1 cup of water. Add water little b y little until very smooth. Add sugar and salt.
Add cream with a spoon until well mixed. Refrigerate.

Pomegranate (Seeds)

Carefully cut the top of the fruit, then slice the sides to take the thick skin off. An easy way to collect pomegranate seeds, is to submerge the fruit in cool water. The seeds will float and you can collect and drain.

Preparing to serve:

For an individual serving, set one stuffed poblano pepper in a dinner plate and generously pour creamy nut sauce over all. Add abundant pomegranate seeds and banish with parsley.
To make a casserole style you may arrange all the stuffed chiles in a deep platter, cover totally with creamy nut sauce and pomegranate seeds. Garnish with parsley.

Video

Notes

Chiles en Nogada are generally served at room temperature, but some people like to eat them warm. So, before you serve them, you may only warm the stuffed chiles, but NOT the Nogada cream sauce. Add sauce after warming.

Enjoy!

July 24, 2022

Adventure Ready

Texas is a plethora of adventures waiting to be explored. Rivers, lakes, hills, forests, and trails all await our discovery. Being physically ready to tackle a hike, navigate a river in a kayak or enjoy a day walking the beach, simply makes it more enjoyable.

Below Jessi Oehler shares with you some key exercises that you can do in your own home for a few minutes a day thereby developing muscles ready to tackle a fun outing.

5 Rounds

10 – 15 squats to bench or chair

5 – 10 push ups to bench or chair

10 -20 Alternating Lunges

10 – 15 Knee Raises

View the video below for a demonstration