Cookin' With Leo
Well, I guess I have been here in
Texas long enough to figure out what is
Mexican food or what these Texans have done
to Mexican food to convert it. Might be a
whole lot of folks here from Mexico who like
their home cookin’. But, them cowboys
turned food lovers have figured out how to
take some of those imported recipes from
south of the border and turn them into
something entirely different. Defining
Tex-Mex is like trying to define love, it’s
hard to describe it, but you sure know it
when you experience it.
One ol’ cowboy might say it’s hotter, but
no sooner than he says that his buddy
sittin’ right next to him is just as likely
to say ’naw it ain’t. Then someone else
sittin’ around the grill on the back patio,
poppin’ tops on some Colorado Kool Aide
might pipe up and say ‘it’s them good Texas
beef cows and lots a’ chili powder’. Then
another,’ it’s jalapenos, lard and beans,
an’ lots a’ eggs’. And, soon everybody
would get in a word or two, and then I’d ask
“Well, how did it get here, anybody really
know”? “Wetbacks”! Most would shout. Then
from some more. “Wasn’t them at all, was
them high class families what came to San
Antonio, real high class they were”.
Well, on and on it would go, without
getting any closer to the answer than before
the conversation ever began. Just as well
to drop it, you will never get the answer.
Every Texan has his or her own idea, and not
only that every Texan or Mexican has ideas
and recipes of their own. Some are top
secret and even the CIA couldn’t uproot
them. And some are so good that everybody
in Texas travels miles and miles to get
where it’s at. One thing you can say, it
ain’t nothin’ like, New Mexico. It ain’t
nothin’ like what my Yankee buddies might
think it is and womp up concoctions to serve
in a high class joint with a fancy name
proclaiming Tex-Mex ‘specialties’. And, it
ain’t nothin’ like California. And, it
ain’t even like anything you find in Mexico.
So, what is it? Well, it’s just
Tex-Mex and that is just about the only
description you can put on it.
So, here is a milder Tex-Mex version
Jalapenos that Mary’s son
used to make for appetizers along with
grilled steaks and such. A word of caution
before you begin. I figure I better put
this here before the Surgeon General swoops
down on this here website:
DO NOT SERVE TO YANKEYS OR OTHER
FOLKS THAT LIVE NORTH
OF THE TEXAS PANHANDLE, WHO MAY THINK
YOU ARE ABSOLUTELY TRYING TO KILL
OK, so much for words of warning, here
is the recipe.
You can get a large can or jar of whole
Jalapenos or you can buy a dozen of the
fresh ones. If you buy the fresh ones pick
out the big ones.
½ cup grated Longhorn Cheese
½ cup milk
Lard for deep frying (should have enough to
fill a 9 or 10 inch iron skillet to at least
¼ to ½ inch).
And, here is what you do to do
Slice the stem tops off the ends of the
peppers, be careful when you handle them, if
you are not used to handling peppers, or
your skin is delicate use some plastic food
gloves and above all do not touch your face
or get your fingers near your eyes. You may
end up in first aid. A true Texan or
Mexican may stop there and just stuff the
peppers; but, I suggest that you very
carefully remove the seeds and membrane,
being careful not to split the pepper open.
That’s why I told you to get the larger ones
so that you can get inside with a very small
knife or spoon.
Stuff each pepper with the Longhorn
cheese. Push it down to pack it with your
Now set them aside
while you mix the eggs and milk.
Take each pepper and roll it in the flour,
then in the egg mixture and then back in the
Set them aside so the
Your skillet of grease should now be
hot enough to deep fry the peppers. Be
careful not to let the grease burn or smoke,
if you have a thermometer it should not read
over 360 degrees. Each pepper should take
just about 1 minute or so to brown.
Serve one with each grilled beefsteak, if
they ask for seconds you are dealing with a
real Tex-Mex connoisseur.
And make sure you have plenty of CKA iced
up. Texans like CKA, but I prefer Mick or
Take Care Now,
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