Online Since 1997

Quick Search Recipes:

Search Recipes Alphabetically
A - B   C   D - F   G - J
K - N   O - P   Q - S   T - Z

Texas Wines & Wineries

Texas Restaurants

Ask Doctor John
Previous Q&A:

March, 2011
      Jan, 2011
      Dec, 2010
      Nov, 2010
      Oct, 2010
      Sept, 2010
      Aug, 2010
      July, 2010
      June, 2010
      May, 2010
      April, 2010
      March, 2010
      February, 2010
      January, 2010
      December, 2009
      November, 2009
      October, 2009
      September, 2009
      August, 2009
      July, 2009
      June, 2009
      May, 2009
      April, 2009
      March, 2009
      February, 2009
      January, 2009
      December, 2008
      November, 2008
      October, 2008
      September, 2008
      August, 2008
      July, 2008
      More Ask Dr. John Q&A

Cooks Need to Know
Handy substitutions, equivalent measurements and metric conversions
Looking for
great food gifts?

Find something
special in our
Food Gifts Store

Restaurant Loans
for your food business

Website: Texana
Visit our sister site devoted to Texas books, travel, people and culture

Shop on

More Ask Dr. John Q&A's   Message Boards   Free Newsletter   Grocery Coupons  

If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc

August 3, 2009

The good doctor has been seeing lots of folks with heat- related problems. My best advice is to wear as few clothes as possible and eat lots of ice cream. But if you eat lots of ice cream, you might want to wear a few more clothes. The "flat belly" police are everywhere. Let's call in the first patient and see what we have.

Edna asks:

Dr. John, I see so many products on the shelves labeled "salsa". Just exactly what is salsa?

Edna: Salsa is a spanish word meaning gravy, sauce, relish or dressing. The salsa breaks down into two main types -- salsa and salsa cruda. "Cruda" means uncooked. The canned or bottled salsa cruda must be kept under refrigeration. The other salsas will keep at room temperature as long as they are not opened.

The original salsa came as either salsa verde or salsa rojo. Salsa verde is green, made mainly with tomatillos. The rojo salsa has a tomato base and is red (rojo). The salsa you find today on the grocery store shelves has become so bastardized that it is hardly recognizable as the original product. I have seen mango/chipotle salsa and worse.

I don't think any of the salsas on the market today will hurt you. I just have to stick with the traditional recipes. After all, I am "Traditional Texas Fare". Thanks for writing.
Dr. John.

Alice writes:

While we were visiting my husband's relatives in deep East Texas last fall, we had some cajun cake. We thought it was great. Do you have a recipe?

Yes I do, Alice. Here's how to make it.

Cajun Cake

  • 3 cups all-purpose flour
  • 1-1/2 cups white sugar
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 20-ounce can crushed pineapple with juice
Preheat oven to 350°F. Grease and flour a 9x13-inch pan.

In a large bowl, sift together flour, sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. Pour batter into prepared 9x13-inch pan and bake at 350°F (175°C) for 30 to 35 minutes or until done.

Have topping ready when cake is done.

For topping:

  • 3/4 cup white sugar
  • 3/4 cup evaporated milk
  • 1/2 pound butter (2 sticks)
  • 1 cup chopped pecans
  • 1-1/2 cups flaked coconut
In a saucepan, combine milk, sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, pour on the topping and carefully spread while cake is still hot.

Thanks for writing.
Dr. John

Darlene has steak to cook:

l have to cater to 210 people, and they want STEAK. Can you please help me out on cooking the 3 ways -- rare, medium and well done. Is there away to time in minutes, rather than feel or look to cook a good steak all 3 ways. Please help. Thank you.

Hi Darlene: Information from Hormel Foods about grilling steaks says this:

For a 3/4-inch rib eye over medium-hot fire

  • Rare: 5-7 minutes
  • Medium-Rare: 6-8 minutes
  • Medium: 7-9 minutes
  • Medium-Well: 8-10 minutes
  • Well: 9-11 minutes
Of course, you turn the steak about half way through the process. That should get you in the ballpark. Thanks for writing.
Dr. John

Darlene writes:

How can you tell when butter and sugar are the right consistency when recipe calls for them to be creamed? Thanks.

Hi Darlene: The mix will be creamed when you can no longer see any patches of sugar or lumps of butter. Everything mixed together well. Make sure the butter is at room temperature when you start. Thanks for writing.
Dr. John

Sam writes:

We are having a neighborhood grilling contest on Labor Day. One of the categories is chicken breast. Do you have a prize winning recipe?

This is what I would do, Sam. Season the breasts with just salt and pepper. Put them on the grill and baste with Italian dressing. Just a few minutes before they are done, apply the following glaze and cook until done.

  • 1 cup dark brown sugar
  • 5 tablespoons balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 stick butter
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Tabasco
Combine in saucepan and simmer 15 minutes. Make sure the breasts are just a little saltier than you think they should be. Salt really brings out the flavor.

If this doesn't win there is something wrong with the judges. Thanks for writing.
Dr. John

If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc
end article

Traditional Texas Food Articles
By Dr. John, Ph.B.

Follow Us on Twitter

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Free Stuff

Catalogs | Gifts
Cosmetics | DVDs

Special Offers for
Texas Cooking Readers

Justin Boots - Tony Lama Boots - Levi's / Wranglers / Jeans - Search Recipe Cookbook - Fiestaware - People & Chat - Contact Us

© Mesquite Management, Inc. -- ALL RIGHTS RESERVED