Marinated Bean Salad with
Texas Sweet Onions
from page S-12 of magazine
by Stephan Pyles

4 - 6 Servings
3/4 cup Dried Black Turtle Beans (4 oz.)
3/4 cup Dried Pinto Beans ( 4 oz)
3/4 cup Dried White Navy Beans (4 oz)
2 qts Ham Hock Broth
1 large Sweet Onion, peeled and sliced as thinly as possible
1/4 cup Cider Vinegar
2 t Sugar
1 Red Bell Pepper, roasted, peeled and diced
1 Yellow Bell Pepper, roasted, peeled and diced
1 large Ripe Tomato, seeded & chopped
1/2 cup Ripe Black Olives, pitted & chopped
3 TB Cilantro, chopped
3/4 cup Vinaigrette
1-1/2 cup Roast Garlic Croutons
TT Salt
8 cups Assorted Young Lettuces, rinsed and dried

Sort through beans, removing any foreign particles or imperfect beans. Place in separate pots or bowls and let soak overnight. Drain beans and place in separate pots. Cover each with ham hock broth or water. Bring to a boil, then reduce heat and let simmer until tender (45 minutes to an hour).
Drain beans completely in a colander then mix in a large bowl and refrigerate until cool.
Place the onion in a bowl and toss with the vinegar, sugar and salt.
When beans are chilled, add the bell peppers, tomato, olives and cilantro. Drizzle with 1/2 of the vinaigrette, toss well and refrigerate for one hour.
Remove from refrigerator. Add the croutons. Season with salt and toss thoroughly. In another bowl, toss the lettuces with the remaining 1/4 cup vinaigrette. Arrange the lettuces around the edge of a large platter and mound the bean salad in the middle. Garnish with the reserved sliced onions.

Candied Sweet
Potato Tamale
from page S-13
by Stephan Pyles

1 recipe Master Tamales (recipe below)
2 Sweet Potatoes, about 12 oz. ea.
1 TB Maple Syrup
1 t Cayenne Powder
1 t Chile Powder
1 t Salt
5 TB Crystallized Ginger, minced

Prepare the Master Tamale Recipe and set aside.

Preheat the oven to 350 degrees Farenheit. Place sweet potatoes on a baking pan and place in the oven. After 20 minutes, remove 1 potato, peel and cut into slices 1/4” dice. Roast the remaining potato for an additional 40 minutes, until completely soft.
Peel the soft potato and combine it with the maple syrup, cayenne, chile powder, and salt in a food processor. Process the mixture until smooth, about 3 minutes.
Add 1/2 of the sweet potato purée to the master masa mix and begin assembling the tamales.
In 4 corn husks, spread a thin layer of the masa, followed by a layer of the potato purée, diced potato and ginger. Finish the tamales with a layer of the masa and tie each end. Steam the tamales for 20 minutes or until the masa comes away from the husk.

Master Tamale Recipe
from page S-13
by Stephan Pyles
Makes 8 Tamales

1 3/4 cup Masa Harina
1 1/4 cup Very Hot Water
1/2 cup+2T Cold Vegetable Shortening
1 1/2 t Salt
1 t Baking Powder
1/4 cup Chilled Chicken Stock

Place the masa harina in the bowl of an electric mixer fitted with a paddle attachment. With the machine on low speed, add the water in a slow, steady stream until the dough forms a ball. Continue to mix on high speed for 5 minutes, then transfer the dough to a clean bowl. Refrigerate for about 30 minutes.
Return the masa to the bowl of the electric mixer and beat for 5 minutes on high speed. With the machine running, slowly add the shortening 2 TB at a time. Whip until smooth and light, about 5 minutes. Stop the mixer to scrape the sides of the bowl as necessary. Reduce to low speed and continue to beat.
In a small mixing bowl, combine the salt, baking powder and chicken stock. Slowly, in a constant stream, add the stock mixture to the masa. Combine thoroughly. Whip on high speed for 5 minutes longer.

Yellow Tomato Pozole Stew
By Dean Fearing
from page S-16

4 Large Yellow Tomatoes, whole
2 TB Olive Oil
1 Poblano Pepper, stem and seeds removed, cut into large dice
1 Large Onion, cut into large dice
1 cup Celery, cut into large dice
3 Cloves Garlic, minced
1 Jalapeño, cut into small dice
2 tsp Ground Cumin
2 tsp Ground Coriander
1/4 cup Gold Tequila
1/2 cup Beer
2 cups Rich Chicken Stock
4 Corn Tortillas, fried
TT Salt
TT Black Pepper
TT Lime Juice

Garnish Vegetables:
1/4 cup Country Ham, cut into small dice
1/2 cup Wweet Corn kernels
1/4 cup Red Onion, cut into small dice
1/4 cup Celery, cut into small dice
1 T Jalapeño, cut into fine dice
3/4 cup Pozole, cooked
1/4 cup yellow Tomato, cut into small dice
1/4 cup Red Tomato, cut into small dice

Preheat oven to 375 .
Place tomatoes on sheet pan and roast for 15 minutes or until tomatoes are
soft. Remove from oven and purée the tomatoes in a blender until smooth.
Reserve tomato mixture.
Heat 1 tablespoon oil in a heavy bottom saucepan with medium-high heat. Add poblano pepper, onion and celery. Sauté for 3 minutes or until onion is translucent. Add garlic, jalapeño, cumin and coriander. Sauté for 1 minute. Deglaze pan with tequila and beer, and reduce by half, about 1 minute. Add the chicken stock, tortillas and reserved tomatoes. Bring mixture to a boil. Reduce to a simmer and cook for 20 minutes, or until mixture has thickened like a traditional tomato sauce. Strain through a large-hole strainer or China cap and season with salt, pepper and lime juice to taste. Reserve.
Heat 1 tablespoon oil in a heavy bottom saucepan with medium-high heat. Add ham and sauté until browned, about 2 minutes. Add corn, onion, celery and jalapeño. Sauté for 3 minutes or until onion is translucent. Add remaining ingredients and heat through for about 1 minute. Add reserved yellow tomato sauce. Mix to combine. Keep warm.


Barbequed Venison Fajitas
By Dean Fearing
from page S-16
1/2 TB Olive Oil
1 Poblano Pepper, seeds and stems removed, cut into thin strips
1 med. Red Onion, cut into thin strips
1 - 6 oz Portion of Venison Loin, trimmed of all fat and silver skin, cut into thin strips
TT Salt
TT Black Pepper
1/2 cup Favorite Barbecue Sauce
1/4 cup Jalapeno-Jack Cheese, grated
4 - 6 inch Corn Tortillas, warmed

Heat oil in a medium sauté pan with medium-high heat. Add poblano pepper and onion. Sauté for 1 minute, leaving onion crunchy. Season venison strips with salt and pepper, add to pan and sauté for 1 minute or to quickly brown the meat. Add barbecue sauce. Remove from heat and stir in cheese, until incorporated into sauce. Spoon mixture into the center of each tortilla and roll into a cylinder. Keep warm.

Compote of Nueske’s Applewood Smoked Bacon, Wild Mushrooms, Glazed Sweet Potatoes, and Pecans
by Dean Fearing
from page S-17

1/2 cup Reserved Molasses Marinade
1 cup Veal Demi-Glace
1 cup 1/2-inch-dice Smoked Slab of Nueske’s Applewood Smoked Bacon
1 TB Vegetable Oil
2 cups Wild Mushrooms (any type)
2 TB Unsalted Butter
1 cup Sweet Potato Balls
1/2-3/4 cup Pearl Onions, peeled
1 TB Brown Sugar
2 t Cider Vinegar
1/2 cup Glazed Pecans
TT Salt
TT Fresh Lemon Juice

Reduce reserved marinade in a small saucepan over medium-high heat for 5 minutes or until reduced by half. Add demi-glace and bring to a boil. Lower heat and simmer for 5 minutes or until sauce coats the back of a spoon. Remove from heat and keep warm.
Render bacon in a small sauté pan over medium-high heat for 5 to 7 minutes or until golden brown. Drain and reserve.
Heat oil in a medium sauté pan over medium-high heat. When hot, add mushrooms and sauté for 3 minutes or until cooked. Remove from pan and reserve.
Preheat oven to 350 degrees.
Melt butter in an ovenproof medium sauté pan over medium heat. When hot, add sweet potato balls and pearl onions. Sauté for 3 minutes. Add brown sugar and cider vinegar and stir to combine. Sauté for 2 minutes. Place pan in oven and cook for 7 minutes, stirring occasionally to glaze evenly.
Remove from oven. Add bacon, mushrooms, reduced marinade, and glazed
pecans. Stir to combine. Season with salt and lemon juice. Serve.

GLAZED PECANS
1/2 cup Water
1/2 cup Sugar
2 Dried Red Chilies
1 cup Whole Fresh Pecans
1/4 cup Molasses

Preheat oven to 250 degrees.
Combine water, sugar and chilies in a small saucepan over high heat. Bring to a boil. Add pecans and return to a boil. Lower heat and simmer for 10 minutes. Drain and place pecans on a baking sheet. Place in preheated oven and bake for 45 minutes, stirring occasionally. Remove pecans from oven and pour into a small bowl. Add molasses and toss to coat. Return nuts to baking sheet and place in oven. Bake for an additional 45 minutes or until pecans are very crisp and crunchy, but not burned.


Smoked Vegetable Dressing and Peach Chutney
by Dean Fearing
from page S-19

Smoked Vegetable Dressing
2 Onions, cut into medium dice
2 Celery Stalks, cut into medium dice
2 Carrots, cut into medium dice
1 Red Bell Pepper, seeds and
membrane removed, cut into medium dice
1 TB Olive Oil
1 TB Sage, chopped
2 t Thyme, chopped
3 cups Cornbread Crumbs
2 cups White Bread, cut into medium dice
3-4 cups Rich Chicken Stock
TT Salt

Place onions, celery, carrots, and red bell pepper into a smoker. Cold smoke for 15-20 minutes. Remove.

Heat oil in a large sauté pan over medium heat. Add smoked vegetables and sauté for 4 minutes or until onions are very transparent. Add sage and thyme. Sauté for 1 minute. Add cornbread and white bread. Stir to combine. Slowly add chicken stock, stirring constantly until dressing has enough moisture to resemble a standard dressing. Season with salt and keep warm.

Peach Chutney
5 Ripe Peaches
1 TB Ginger, finely diced
1 TB Sugar
1 t Ground Cinnamon
2 t Lemon Juice

Peel and pit all peaches Medium dice 3 peaches and place in bowl and set aside.

Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with
ginger, sugar, cinnamon and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick. About 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for three minutes or until mixture is hot. Remove and set aside.

Quesco Fresco Potatoes, Griddled Asparagus and Chorizo Avocado Nacho
by Dean Fearing
from page S-14

Garnish for Steak “Diane” Sauce
2 TB Canola Oil
1 Large Shallot, minced
2 Large Cloves Garlic, minced
2 Pasilla Chilies, sliced into thin rings
2 TB Green Peppercorns, crushed
12 Button Mushroom Caps, diced
1/4 cup Brandy

In a large sauté pan, over high heat, add oil. Sauté shallots and garlic for 1 minute. Add chilies and sauté for 30 seconds or until oil turns reddish in color. Add peppercorns and mushrooms. Cook for an additional 5-6 minutes or until mushrooms are cooked. Deglaze pan with brandy and keep warm until ready to add to base sauce.

Corn Sauce
1 1/2 cups Fresh Corn Kernels
1/2 Medium Onion, roughly chopped
1 TB Jalapeño, diced
1/4 cup Leeks, cleaned and roughly chopped
1 t Cumin Seeds
1 t White Pepper
1/4 cup Tequila
1 1/2 cup Rich Chicken Stock
1 small bunch Cilantro Leaves
TT Salt and Lime Juice

In a large saucepot, over medium-high heat, add corn, onion, jalapeno, leeks, cumin and white pepper. Cook for about 8 minutes or until onion is translucent. Remove pan from heat and de-glaze with tequila. Return pan to heat and cook for about 5 minutes or until tequila has reduced by half. Add chicken stock and reduce by half, about 10 minutes. Remove pan from heat. Add cilantro and let steep for 10 minutes, or until cooled. In a blender, on high speed, purée until smooth, about 2 minutes. Strain mixture through a fine sieve. Season with salt and lime juice to taste.

Queso Fresco Potatoes
3 lbs Red Bliss Potatoes, cleaned and quartered
1 TB Salt
2 t Freshly Ground Black Pepper
1/2 cup
+2 TB Canola Oil
1/2 Medium Onion, medium diced
3 Fresh Tomatillos, cleaned, peeled and medium diced
1 Whole Roasted Poblano Pepper, peeled, seeded and medium diced
Corn Sauce, recipe, see recipe
3/4 lb Queso Fresco cheese, found in Mexican markets
TT Salt and Pepper
1 Bunch Cilantro Leaves, chopped

Preheat oven to 350°F.
In a bowl, toss potatoes with oil, salt and pepper. On a large baking sheet place potatoes evenly and place in oven for 15-20 minutes or until potatoes are done.
In a large skillet over medium high heat place oil. Add onion and tomatillos and cook until onion is translucent, about 5 minutes. Add poblano and potatoes. Stir until incorporated. Deglaze pan with Corn Sauce and toss to combine. Add Queso Fresco and cook until melted, about 3 minutes. Season with salt and pepper to taste. Remove from heat and toss in cilantro. Keep warm until ready to serve.

Griddled Asparagus
2 TB Canola Oil
2 Bundles of Asparagus, trimmed, peeled and steamed
TT Salt and Pepper
1 TB Butter

In a large skillet, over high heat, add oil. When hot, remove from heat and place asparagus evenly in pan. Use 2 batches if necessary. Do not crowd pan. Season with salt and pepper to taste. When browned, after about 5 minutes, fold in butter and remove from heat. Keep warm until ready to serve.


Black Bean Purée
2 cups Dried Black Beans, picked over and cleaned
3 slices Nueske’s Applewood Smoked Bacon with drippings, cooked and chopped
1 Small Onion, chopped
3 Clove Garlic, minced
1 Jalapeño, minced
6 cups rich chicken or ham stock
TT Salt
TT Lime Juice

Heat a large saucepan over medium high heat. Add first 6 ingredients. Bring to a boil. Turn heat down to a simmer and cook for 1 hour, or until liquid cooks down to just cover beans. Stir occasionally, adding stock if necessary. Remove from heat and cool. Place beans in a food processor and pulse to a chunky paste. Season with salt and lime juice.

Guacamole

3 Large Ripe Avocados, peeled,
pit removed
1/4 cup Onion, finely diced
1/4 cup Tomato, finely diced
1 Jalapeño Chili, minced
1 TB Cilantro, chopped
TT Salt
TT Lime Juice

In a medium bowl combine first 5 ingredients. Mash with a fork until avocado is smooth. Season generously with salt and lime juice to taste.

Chorizo Avocado Nacho

8 Large Tortilla Chips
Black Bean Purée, see above recipe
Guacamole, see above recipe
1/2 cup Chorizo Sausage, cooked
1 cup Jalapeno Jack Cheese, grated


Preheat oven to 350°F.
Spread a layer of Black Bean Purée on each chip. Top with a layer of guacamole. Then portion Chorizo on each nacho and top with enough cheese to cover.
On a baking sheet place nachos, evenly spaced. Just before serving, place pan in oven and cook until cheese is melted, about 5-7 minutes.