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| Blog results | Results 1 - 10 of about 40 for "cast iron" blogurl:homesicktexan.blogspot.com. (0.15 seconds) |
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| 19 Oct 2009 by Lisa (Homesick Texan) I heat them in oil on a cast-iron skillet, which makes them pliable. Dipping them in sauce also helps, which is why they're called enchiladas in the first place, as enchilada means "to add chiles." Hope your tortillas stay whole next ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 16 Sep 2009 by Lisa (Homesick Texan) Someone on Top Chef used bacon jam...bet a well-seasoned cast iron skillet would impart a great complexity to the flavor. 7:55 AM; CowboyCooler said... tanenblatt, the onion is mentioned under Method:, 1st sentence of the 2nd paragraph. ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 26 Aug 2009 by Lisa (Homesick Texan) In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes. Turn off the heat. Mix together the garlic, cumin, salt, ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 10 Jul 2009 by Lisa (Homesick Texan) A molcajete is an extremely durable piece of cookware, so durable, in fact, that in Mexico people pass down their well-loved molcajetes to the next generation, just as Southerners pass down cast-iron cookware to their children and ... Homesick Texan - http://homesicktexan.blogspot.com/ |
| 7 May 2009 by Lisa (Homesick Texan) I also make in my cast-iron skillet a cobbler similar to your peach cobbler recipe on your site--that batter on the bottom, do-not-stir method. JAS--Thanks for reminding me--I need to have my mom save some for when I get home. ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 5 Apr 2009 by Lisa (Homesick Texan) Toast the chiles in a dry cast iron skillet on medium heat for a few minutes on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 20 minutes or until soft. Cut the lamb into three-inch cubes ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 12 Mar 2009 by Lisa (Homesick Texan) It was a cast-iron bowl filled with a mountain of crisp, tiny Fritos, topped with homemade chunky chili, melted cheddar and juicy diced onions. As I sat working my way through the bowl, I admired the decor of Elvis curtains and cheerful ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 24 Feb 2009 by Lisa (Homesick Texan) Some folks like a brown gumbo - but I think it misses the rich, smokey flavor that a really dark roux provides. If you want the real thing, get a cast iron pot, a good whisk, and stir constantly until DARK! ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
| 10 Feb 2009 by Lisa (Homesick Texan) She made individual "ears" in cast iron molds. Even with years of seasoning on those molds, she would add a little bacon grease so the cornbread wouldn't stick. The bacon grease would fry the edges of the cornbread and the sugar would ... Homesick Texan - http://homesicktexan.blogspot.com/ |
| 4 Feb 2009 by Lisa (Homesick Texan) Heat the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles ... Homesick Texan - http://homesicktexan.blogspot.com/ - References |
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