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| photography by Kevin Hunter Marple |
White Chocolate Banana Pudding MoonPie from Hector’s on Henderson
(Serves 8)
1 package vanilla pudding
1 cup white chocolate chips
4 tablespoons sugar
1 quart heavy
whipping cream
4 bananas
8 MoonPies
1 cup strawberries,
washed, trimmed
1 cup blueberries, washed
1/4 cup honey
Follow directions for pudding. While pudding is still warm, fold in white chocolate until completely mixed. Meanwhile, add sugar to heavy cream and whip until creamy. After pudding has set, fold half of cream mixture into pudding and refrigerate. While pudding mixture is chilling, peel and cut bananas into 1/4-inch slices. Split MoonPies in half. Place banana slices on bottom half of all MoonPies.Spoon pudding mixture evenly on top of banana slices. Place tops on MoonPies.Pipe remaining whipping cream on top of closed MoonPies. Garnish with berries and pour honey over the MoonPie dessert.
Tillman’s Roadhouse Venison Frito Chili Pie
(Serves 10)
5 teaspoons ground New Mexico chili
1/3 teaspoon ground chipotle chili
5 teaspoons ground Ancho chili
1/3 cup masa harina*
5 teaspoons kosher salt
1 1/4 teaspoons ground cumin
Olive oil
2 pounds ground venison (or substitute ground sirloin if desired)
2 cups Portobello mushroom, large dice
1 1/2 cups beets, medium dice
1 1/2 cups yellow onion, medium dice
1 1/2 cups carrot, medium dice
2 tablespoons garlic, chopped
1 tablespoon thyme, chopped
12 fluid ounces Shiner Bock beer
12 fluid ounces diced tomatoes in juice
20 fluid ounces chicken stock
Fritos
Sour cream
Grated cheddar
cheese
Sliced scallions
Combine chili powders, masa harina, half of the salt, and cumin. Heat a heavy gauged stainless steel pot until olive oil smokes. Add the ground venison and brown to deep brown. Season with remaining salt. Remove the meat and sauté the mushrooms in the same pan. Once the mushrooms are brown, add beets, onions, carrots, and garlic. Sauté until veggies are soft. Add the venison back in and season with chili powder mix and thyme. Cook 4 minutes. Deglaze with beer and reduce by half in volume. Add in tomatoes and chicken stock and cook until thick and hearty. Taste and adjust seasoning until flavor is correct. Serve in bowls lined with Fritos, and top with sour cream, grated cheddar cheese, sliced scallions, and more Fritos.
*Masa harina is available at most grocery stores.
Caesar Dressing from The Palm
(Yields 1 pint)
1 large egg yolk*
1/2 ounce garlic (3 large cloves), pressed
5 fillets of Spanish anchovy, well washed, drained, and minced to a paste
2 teaspoons Colman’s dry mustard
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon Tabasco sauce
1/2 cup olive oil
In a large bowl, combine egg yolk, garlic, anchovies, dry and Dijon mustards, Worcestershire, lemon juice, vinegar, and Tabasco. Whisk until smooth. Place the bowl on a folded kitchen towel to keep it steady as you whisk. Whisking with one hand, use the other hand to drizzle in the olive oil, in a thin stream. Continue whisking until the dressing is completely emulsified. Let it stand at room temperature for at least an hour to allow the flavors to marry (or place in an airtight container, and refrigerate for up to 24 hours). Taste for seasoning and, if necessary, add a little more lemon juice and/or vinegar to achieve the perfect balance of acidity.
*Note – For young children, the elderly, pregnant women, and those with compromised immune systems, it is advisable to coddle the egg before adding it to recipe.
