Tex-Mex Chicken and Guacamole Skewers

 

                Tex-Mex cuisine is a blend of Texas cuisine and elements of Mexican cuisine. The best known dishes are chili con carne, fajitas and nachos.

                 Historians have discovered that already in the 16th century, the Aztecs ate guacamole.

4 skewers

• 4 chicken thighs, cut into 2 cm (1 in.) cubes
• 30 ml Dijon mustard
• 30 ml vegetable oil

Cajun breadcrumbs

• 5 ml fresh thyme, chopped
• 5 ml sweet paprika
• 5 ml brown sugar
• 5 ml cumin
• 2 ml crushed hot pepper
• 2 ml salt
• 60 ml breadcrumbs

Express Guacamole

• Flesh of a ripe avocado
• Juice of 1 lime
• 60 ml olive oil
• Salt and pepper

1. In a small bowl, combine all the ingredients for the Cajun breadcrumbs.
2. Thread the chicken cubes onto pre-soaked wooden skewers, then brush with Dijon mustard; place the cajun breadcrumbs on a large plate and roll the skewers in it.
3. Preheat the oven to 350F (175C).
4. Heat the oil in a large skillet and sear the skewers on all sides to brown them; transfer to a baking sheet and finish cooking for 10 minutes in the oven or until the chicken is cooked.
5. Using a hand blender, grind all the guacamole ingredients; season.
6. Serve the skewers with guacamole.

BON APPÉTIT

Texas Lemon Shrimp

 

8-10 servings

• 1 small onion, thinly sliced and separated into rings
• ½ cup chopped sweet red pepper
• 2 tablespoons canola oil
• One-third cup water
• 2tablespoons lemon juice
• 4 garlic cloves, minced
• 1 to 3 teaspoons Cajun seasoning
• 1 teaspoon grated lemon peel
• ¼ teaspoon salt
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Hot cook rice, optional

1. In a large skillet, saute onion and red pepper in oil until tender ; stir in water, lemon juice, garlic, Cajun seasoning, lemon peel and salt.
2. Add shrimp ; cook and stir until shrimp turn pink.
3. Combine cornstarch and cold water until smooth ; stir into shrimp mixture and bring to a boil.
4. Cook and stir for 1 minute or until thickened.
5. Serve over rice if desired.

BON APPÉTIT

Apple Pie with Cheddar Crust

 

                   Many Americans like a slice of cheddar cheese on apple pie. Never shy on such a subject, some Texans just bake it in.

Makes a 10-inch pie or a 9-inch deep-dish pie

Crust

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• ¾ cup grated sharp cheddar cheese, chilled
• ¾ cup unsalted butter, chilled
• 5 à 7 tablespoons ice water

Filling

• 6 cups peeled and sliced tart baking apples
• ¼ cup dark brown sugar
• 2 tablespoons apple cider
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon anise seeds, ground
• ½ teaspoon ground nutmeg
• 1to 2 tablespoons fresh lemon juice

For the crust

1. Combine the flour with the sugar and salt in a food processor ; scatter the cheese over the flour.
2. Cut the butter into small pieces, and add them ; process briefly, until a crumbly meal forms. (Alternatively, combine the ingredients in a bowl with a pastry blender.)
3. Pour in the smaller amount of water, and process or blend until the dough holds together, adding the extra water if needed ; divide the dough into two balls.
4. Wrap these in plastic, and refrigerate them for at least 30 minutes and as long as 24 hours.

For the pie

1. Preheat the oven to 400F (200C).
2. Combine the apples with the brown sugar ; mix in the remaining ingredients.
3. Roll out both balls of refrigerated dough on a floured surface ; place one in the bottom of wichever size pie pan you're using, add the filling, and top with the second crust.
4. Crimp the edges, and prick e few holes in the top to allow steam to escape ; bake the pie for 50 to 55 minutes, until the crust seems well set and lightly browned.
5. Check it after 25 to 30 minutes, covering the edges with foil if they appear to be browning too rapidly.
6. Serve the pie warm or at room temperature.

BON APPÉTIT

Sweet Potato Pie

 

                This delectable version, spiked ith a little bourbon and spiced with praline.

Makes a 9-inch pie

• One 9-inch pie shell, click here for a recipe
• Pecan halves

Praline 

• ½ cup chopped pecans
• 4 tablespoons dark brown sugar
• 2 tablespoons unsalted butter

Filling

• 2½ cups mashed baked sweet potatoes
• ½ cup dark brown sugar
• 3 eggs
• ¼ cup unsalted butter
• ¼ cup milk
• 2 tablespoons vanilla
• 1 tablespoon dark corn syrup
• 1 tablespoon bourbon
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg

1. Preheat the oven to 400F (200C) ; place the pie shell in the freezer while you prepare the praline.
2. In a food processor, or in a bowl with a pastry blender, blend together the pecans, brown sugar, and butter.
3. Remove the pie crust from the freezer, and spread the bottom of it with the praline ; bake for 12 minutes.
4. Combine all the filling ingredients in a mixing bowl, and beat them together with a mixer until they are smooth and light ; pour the filling into the warm praline-filled crust.
5. Arrange the pecan halves decoratively around the pie's edge.
6. Reduce the oven temperature to 350F (180C) ; bake the pie for 45 minutes, until the filling is set and slightly puffed.
7. The top will sink back down when the pie cools.
8. Serve the pie warm or at room temperature.

BON APPÉTIT

Peanut Butter Pie

                Texas's other major nut also makes a great pie. 

Makes a 9-inch pie

• 1 cup whipping cream
• 8 ounces cream cheese, at room temperature
• 1¼ cup creamy peanut butter
• 1 tablespoon vanilla
• 1 cup powdered sugar
• 9-inch graham cracker pie crust, recipe below
• ¼ cup chopped peanut, preferably honey-roasted

1. Whip the cream in a bowl until it is stiff, and set aside.
2. In another bowl, beat together the cream cheese, peanut butter, vanilla, and powdered sugar.
3. Fold in the whipped cream, blending well.
4. Spoon the filling into the graham cracker crust, and sprinkle the peanuts over the top.
5. Refrigerate the pie, covered, at least 2 hours, or overnight ; it will keep several days.

Graham Cracker Pie Crust (makes a 9-inch pie crust)

• 1¼ cups graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

1. Preheat the oven to 350F (180C).
2. In a bowl, stir together the graham cracker crumbs and sugar ; pour in the butter, and stir to combine.
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake the crust for 10 minutes, until it is lightly set ; let it cool before filling it.

BON APPÉTIT

Ginger Banana Bread

 

                Tropical fruits arrived early in Texas because the state's ports were closer to many of the growing areas then were other shipping points in the United States. This combination of bananas and ginger preserves makes on especially moist bread.

Makes 1 loaf

• 1¾ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar
• One-third cup unsalted butter, at room temperature
• 2 eggs
• 1½ cups mashed ripe bananas
• One-third cup ginger preserves
• ¼ cup sour cream
• ¾ teaspoon lemon zest
• ¾ cup chopped pecans, toasted, optional

1. Preheat the oven to 350F (180C) ; grease a 5-by-9½-inch loaf pan.
2. Sift together the flour, baking powder, and salt into a small bowl, set aside.
3. With a mixer, cream the sugar and the butter together until the mixture is light and fluffy ; add the eggs, one at a time, beating well after each addition.
4. Beat in the bananas, preserves, sour cream, lemon zest, and, if you wish, pecans ; spoon in the flour mixture about a third at a time, mixing until the batter is well combined.
5. Pour the batter into the prepared pan, and bake 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
6. Serve the bread warm ; Folks with a sweet tooth will like to spread more ginger preerves on each slice.

BON APPÉTIT

Sausage Upside-Down Cornbread

 

                Like a strata, this is a complete one-dish meal.

Serves 6

• 1 pound bulk chorizo (Chipotle Chorizo, click here for the recipe, or store-bought)
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 cup grated mild or medium cheddar cheese
• 1 recipe Just Good Plain Cornbread batter, click here for the recipe

1. Preheat the oven to 400F (200C).
2. In a cast-iron skillet, fry the chorizo with the onion and bell pepper over medium heat until the chorizo is cooked through and the vegetables very soft ; pour off and discard any fat from the skillet.
3. Arrange the sausage in a layer in the skillet, and sprinkle the cheese over it ; spoon the cornbread batter over the cheese.
4. Bake about 20 minutes, or until the cornbread is slightly browned.
5. Remove the skillet from the oven, and let the dish stand 5 minutes ; run a knife around the edge of the cornbread.
6. Invert the skillet onto a plate ; serve the cornbread immediately.

BON APPÉTIT

High Plains Hash

 

                This is a sure-fire way to get someone's attention in the morning, particularly if you use smoked meat and 2 jalapenos.

Serves 4 

• 2 tablespoons oil, corn or canola
• 1 tablespoon unsalted butter
• 2½ cups diced peeled or unpeeled potatoes
• 1½ cups diced onion
• 1 cup diced red bell pepper
• 1 to 2 fresh jalapenos, minced
• 4 cups shredded barbecued brisket or roast beef
• ¾ cup unsalted beef stock
• 1 tablespoon prepared yellow mustard
• 1 tablespoon ketchup
• 1 teaspoon coarse-ground black pepper
• Salt to taste

1. Warm the oil and butter together in a heavy skillet over medium heat.
2. Add the potatoes, onion, bell pepper, and jalapeno, and sauté for 10 minutes ; mix the remaining ingredients.
3. Simmer, covered, for 10 minutes, stirring the mixture up from the bottom once after 6 to 7 minutes and patting it back down ; uncover the skillet, and continue cooking another minute or two until the liquid is absorbed and the mixture just begins to get crusty on the bottom.
4. Serve the hash hot.

BON APPÉTIT

Huevos con Queso

 

                Whoever Benedict of egg fame was, he or she wasn't from the Lone Star State. Texans would never choose a wimpy hollandaise topping for eggs when they could have a hard-hitting chile-cheese sauce.

Serves 4

• Unsalted butter
• 8 thin slices Canadian bacon (Smoked eye of pork loin)
• 8 eggs
• 4 Mexican bolillos (small yeast rolls) or English muffins
• 1 to 1½ cups warm Chile con Queso, (click here for the recipe)
• Chopped tomato and sliced green onion tops, for garnish, optional

1. Warm enough butter in a skillet to form a thin film when melted.
2. Fry the bacon until it is lightly crispy, and drain it ; the eggs can be fried in the meat drippings and butter or poached.
3. Split and toast the bread, and butter the halves ; transfer 2 halves to each person's plate ; place a bacon slice on each piece of bread, and top with the eggs and equal portions of Chile con Queso.
4. Serve the dish hot, garnished with the tomato and onion, if you wish.

BON APPÉTIT

Fried Cauliflower "n" Queso

 

                "Cauliflower is nothing but cabbage with a college education." Mark Twain claimed. If so, this dish has a Ph.D in Texas state.

Serves 6 

• 1 large cauliflower, break into flowerettes
• 2 cups all-purpose flour
• 1½ cups buttermilk
• 1 egg
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon Tabasco or other hot pepper sauce
• 1 garlic clove, minced
• ¾ teaspoon salt
• 1 recipe Chile con Queso, click here for the recipe

1. In a large saucepan, cover the cauliflowerettes with salted water, and bring it to a boil ; cook until the cauliflower is tender but not mushy.
2. Drain the cauliflower and reserve it.
3. Place the flour in a shallow bowl ; in a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the milk and egg, Tabasco and garlic (the mixture will be thin).
4. Dredge each flowerette first in the flower and then in the batter ; dunk the flowerettes back into the flour.
5. Add enough oil to a heavy, deep skillet to deep-fry the flowerettes in at least 4 inches of oil ; heat oil to 350F (180C).
6. Fry the cauliflower in batches for 3 to 4 minutes, until it is golden brown ; Drain the cauliflower, top it with Chile con Queso, and serve it hot.

BON APPÉTIT

Chile con Queso

 

                This delightful dip and sauce suffered the indignity of being homogenized into a glop that's poured on ballpark nachos. A real chile con queso, studded with tomato and green chile, bears little resemblance to the pretender.

Makes about 2 cups

• 1 tablespoon corn oil
• ½ medium onion, chopped
• 1 garlic clove, minced
• 1 medium tomato, chopped
• ½ cup chopped roasted green chile, preferably New Mexican or poblanuo, fresh or frozen
• One-third cup unsalted chicken stock
• 2 cups grated mild cheddar cheese

1. Warm the oil in small, heavy saucepan over medium heat.
2. Sauté the onion and garlic until soft ; add the tomato, green chile, and stock, and bring the mixture to a simmer.
3. Sprinkle in the cheese, and stir until it melts.
4. Serve the sauce immediately, or keep it warm in a water bath or chafing dish for up to an hour.
5. Eat Chile con Queso with tostada chips or in other dishes such as Fried Cauliflower "n" Queso, click here for the recipe.

BON APPÉTIT

Fried Green Tomatoes

 

                Just before fall's freeze, every tomato plant in the world seems to burst forth with fruit that doesn't stand a chance of getting ripe and juicy. Frying saved the hard green tomatoes, and when you add another reputed aphrodisiac, cumin, you're really ready for winter.

Serves 4

• 4 medium green tomatoes
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon cumin seeds, toasted an grond
• ¼ teaspoon fresh-ground black pepper
• 2 pinches of sugar
• 1 egg
• 1 tablespoon milk
• ½ cup medium-grind cornmeal, preferably stone-grind
• Canola oil, for pan frying

1. Slice the tomatoes ¼ inch thick.
2. In a small bowl, combine the flour with the salt, cumin, pepper, and sugar.
3. In another small bowl, beat the egg and the milk ; place the cornmeal in a third small bowl.
4. Dredge each tomato slice in the seasoned flour, then dip it briefly in the milk mixture ; finally, dip it in the cornmeal.
5. In a large, heavy skillet, heat a thick film of oil ; add the tomatoes, and fry them over medium heat, turning them once.
6. Cook the tomatoes 2 to 3 minutes per side, until they are golden brown and crispy.
7. Serve them hot.

BON APPÉTIT

Minted Beets

 

                Minus a half-cup of butter, this recipe comes from a 1950 cookbook, Favorite Dallas County Recipes, compiled by he Dallas County Home Demonstration Clubs.

Serves 4 to 6

• 6 to 7 medium beets (to yield about 3 cups when cooked and sliced), trimmed
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cloves
• 2 tablespoons peach, apricot, or jalapeno jelly
• 1 tablespoon fresh lemon juice
• 2 to 2½ tablespoons minced fresh mint

1. Preheat the oven to 350F (180C).
2. Place the beets in a covered dish, and bake them approximately 1 hour ; the beets are done when they can be pierced easily with a knife or skewer.
3. Allow the beets to cool until they can be easily handled ; peel the beets, and slice them.
4. Melt the butter in a medium saucepan, and add the beets and cloves ; over medium heat, warm the beets, stirring occasionally.
5. After a couple of minutes, add the jelly and lemon juice, stirring to combine ; remove the pan from the heat, and stir in the mint.
6. Serve the beets hot or at room temperature.

BON APPÉTIT

Chili Onion Rings

 

Serves 4

• 3 large onions, preferably sweet such as vidalia
• 3 to 4 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon ground dried red chile
• 1 teaspoon sugar, if you are not using sweet onions
• Peanut oil, for deep frying

1. Cut the onions into ¼-inch slices ; in a nonreactive dish, soak the onions in the buttermilk for 30 to 60 minutes.
2. In a brown-paper sack, combine the flour, salt, chili powder, chile, and, if needed, sugar ; drain the onions, and dredge them into the seasoned flour.
3. Pour at least 4 inches of oil into a heavy saucepan at least twice that deep ; heat the oil to 350F (180C), use only fresh, unused oil.
4. Fry the onions, in batches, about 2 to 3 minutes, or until they are golden.
5. For the crispiest results, rain the onion on paper towels and spread them on a serving platter.
6. Don't pile them into a basket, where they are likely to get soggy.
7. Serve the onions immediately.

BON APPÉTIT

Ham-Stuffed Yams

 

                If you like bacon in a baked potato, you'll love ham in a yam.

Serves 4

• 2 medium sweet potatoes
• Oil, canola or corn
• 1 tablespoon unsalted butter
• 2 tablespoons sour cream
• 1 tablespoon plus 2 teaspoons brown mustard
• 1 tablespoon plus 1 teaspoon dark brown sugar
• 1 teaspoon paprika, plus more for garnish
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ to ¾ cup warm milk
• ¾ cup minced ham, well smoked

1. Preheat the oven to 375F (190C).
2. Scrub the potatoes well, prick them in several spots, and coat them with a light film of oil.
3. Place them on a baking sheet, and bake them until they are very soft, 1¼ hours or more, depending on the size of the potatoes ; reduce the heat to 350F (180C).
4. Remove the potatoes from the oven, and let them cool a few minutes ; slice each one in half horizontally.
5. Scoop out the potato from each skin, being carefull not to scrape through the skin ; reserve the potato shells.
6. Mash the potatoes well with a potato masher ; put the mashed potatoes in a medium bowl, and vigorously mix in the butter and sour cream.
7. Add the mustard, brown sugar, paprika, thyme, and salt ; mix in the milk, about ¼ cup at a time, adding as much as the potatoes can absorb to become light and not soupy.
8. Fold in the minced ham.
9. Spoon the potato filling back into the shells, mounding it up in the center ; the potatoes can be prepared to this point a few hours ahead and refrigerated.
10. Transfer the potatoes to a small baking dish ; sprinkle each potato liberally with paprika.
11. Bake the potatoes 15 minutes, or until they are heated through ; allow an extra 5 to 10 minutes if your potatoes were refrigerated.
12. Serve the potatoes hot.

BON APPÉTIT

Jalapeno Potatoes

 

                This is what to cook when you have an urge for scalloped potatoes.

Serves 6 to 8 

• 3 pounds baking potatoes, peeled or unpeeled
• 1½ tablespoons salt
• 4 tablespoons unsalted butter
• 4 tablespoons corn oil or additional unsalted butter
• 1 medium green bell pepper, chopped
• 8 to 10 green onions, sliced
• 3 garlic cloves, minced
• 4 ounces pimientos, diced
• One-third cup pickled jalapenos, sliced, plus 1 tablespoon jalapeno pickling liquid
• 2 tablespoons all-purpose flour
• 2 cups evaporated milk
• 2 cups grated mild or medium cheddar cheese

1. Place the potatoes in a large heavy pan, and cover them with water by at least 1 inch ; add the salt.
2. Cook the potatoes over moderate heat until they are tender, about 25 to 35 minutes depending upon the size of the potatoes ; drain the potatoes, and, when they are cool enough to handle, slice them very thin.
3. Preheat the oven to 350F (180C) ; grease a large baking dish.
4. Warm the butter and oil in a saucepan over medium heat ; when the butter has melted, add the bell pepper, onions, and garlic, and sauté them until they are softened.
5. Stir in pimientos, the jalapenos, and the jalapeno liquid ; sprinkle the flour over the vegetables, and mix it in.
6. Pour the milk gradually, stirring to avoid lumps ; simmer briefly until the mixture is thickened.
7. Remove the pan from the heat, add the grated cheese, and mix well.
8. Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce ; cover the dish thightly, and bake for 50 minutes to 1 hour, until the potatoes are very soft and much of the saucehas been absorbed.
9. Serve the potatoes hot.
10. The potatoes can be assembled a day ahead and refriferated ; bring the dish back to room temperature before baking.

BON APPÉTIT

Stuffed Potatoes

 

                Stuffed or twice-baked potatoes rank just behind mashed and fried spuds as Texas favorites. Frequently they are flavored with sour cream, cheddar cheese, and maybe bacon or green onion. Although the dish is not for dieters.

Serves 6

• 6 small or 3 large baking potatoes
• Oil, corn or canola
• 3 tablespoons unsalted butter
• 2 slices slab bacon, chopped
• ½ cup sliced green onions
• ¼ to ½ cup milk
• ½ cup sour cream
• 2 egg yolks
• 1 tablespoon minced chives
• ¾ to 1 teaspoon salt
• ¼ teaspoon white pepper
• Pinch of nutmeg
• 2 tablespoons grated Parmesan cheese
• Paprika

1. Preheat the oven to 375F (190C).
2. Rub the potatoes well with the oil, and prick them with a fork so steam can escape.
3. Bake the potatoes for 1 hour, or until they are soft when pierced through ; remove the potatoes, but leave the oven on.
4. In a small skillet, melt the butter over medium heat ; add the bacon, and fry until it is browned and crisp.
5. Remove the bacon with a slotted spoon, drain it, and set it aside ; add the green onions to the butter, and sauté them over low heat until they softened.
6. Cut the warm potatoes in half lengthwise ; scoop out the insides, and reserve the potato "shells".
7. Rice the potatoes or bet them in a medium bowl until they are fluffy, adding ¼ cup of the milk and mixing well ; stir in the sour cream, egg yolks, chives, salt, pepper, and nutmeg.
8. Add the remaining milk if the mixture seems dry.
9. Spoon the potato mixture back into the shells, mounding it attractively ; the potatoes can be made ahead to this point, if they are covered and refrigerated, but plan to allow a few extra minutes of baking to compensate for the cold stuffing.
10. Sprinkle the cheese evenly over the potatoes, and add a healthy dash of paprika on top ; transfer the potatoes to a baking dish, and bake them for 20 minutes, until they are heated through and lightly browned.

BON APPÉTIT

Poppyseed Cheese Bread

 

Makes 1 9-by-5-inch loaf

• ¾ cup unsalted butter
• ¼ cup sugar
• 5 eggs
• ½ cup milk
• 2 fresh jalapinos, minced
• 2 tablespoons poppyseeds
• 1 cup grated mild cheddar cheese
• 3 ounces cream cheese
• 1 cup all-purpose flour
• 1 cup medium-grind cornmeal, preferably stone-ground
• 2½ teaspoons baking powder
• 1 teaspoon salt

1. Preheat the oven to 375F (190C) ; grease a 9-by5-inch loaf pan.
2. Cream together the butter and sugar with an electric mixer or food processor.
3. Add the eggs, and blend them in ; add the milk, jalapenos, poppyseeds, and cheese, mixing well after each addition.
4. Sift together the remaining ingredients, and add the dry mixture to the batter, about one-third at a time, mixing well after each addition.
5. Spoon the batter into the pan ; bake the bread about 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Served the bread warm or at room temperature.

BON APPÉTIT

Miss Sterett's Shrimp Salad

 

                This is an updated version of a pioneering dish Willie Mae Sterett served in the 1950's at the S & S Tea Room, then the leading spot for ladies luncheons in Dallas.

                The shrimp salad is deceptively simple. For best results, get top-quality shrimp and cook them only briefly but with a lot of seasoning.

Serves 4 

Shrimp

• 4 cups unsalted seafood stock
• 1 medium onion, chopped
• Tops of 3 to 4 celery ribs
• 2 teaspoons salt
• 2 bay leaves
• ½ teaspoon dried thyme
• 1½ pounds medium shrimp, unshelled

Salad

• ½ cup mayonnaise
• 3 tablespoons minced parsley
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 3 to 4 celery ribs, chopped fine
• ½ teaspoon prepared Dijon mustard
• ¼ teaspoon dried thyme
• Lettuce leaves, for garnish

1. In a large saucepan, combine the stock with the onion, celery, and seasonings ; bring the liquid to a boil, and boil for 10 to 15 minutes, reducing the liquid slightly.
2. Add the shrimp, immediately reduce the heat to simmer, and cook the shrimp 2 to 4 minutes, until the shells have turned pink and the shrimp are firm ; drain the liquid from the shrimp, and put them in the freezer for about 10 minutes, until they are cool.
3. When the shrimp are cool, peel and devein them, and slice each in half lengthwise ; place the shrimp in a bowl and gently mix the remaining ingredients, except the lettuce leaves.
4. Chill the salad, covered, for 30 minutes or longer before serving.
5. Mound the salad on the lettuce leaves.

BON APPÉTIT

Shelby County Egg Salad

 

                Egg salads have been a winner on Texas tables for well over a century.

Makes about 2 cups

• 6 hard-boiled eggs, grated fine or sieved
• ¼ cup plus 2 tablespoons minced pimento-stuffed olives
• ¼ cup plus 1 tablespoon mayonnaise 
• 2 tablespoons minced green onions
• 2 tablespoons minced parsley
• 1 tablespoon prepared Dijon mustard
• Salt and fresh-ground black pepper to taste
• Lettuce leaves, optional, for garnish

1. Combine all the ingredients together in a medium bowl, and mix thoroughly.
2. Refrigerate the salad, covered, at least 30 minutes.
3. Serve the salad atop lettuce leaves or spread it in a sandwich.
4. Leftovers can be kept a couple of days.

BON APPÉTIT