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If it's a football party, or just about any party in Texas, one thing is certain - queso reigns supreme. Queso is happily eaten in all forms, whether it's melted Velveeta, or, as we prefer, using richer ingredients. Don't forget to have some good tortilla chips, or even tortillas! All of this, and more, is covered in Lisa Fein's excellent book published just last year, QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip.
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Enjoy this Texas Cooking recipe and have a great week!
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Chile con queso is the traditional cheese dip of Texas. Great chile con queso is easy to make, and nothing like what you find at the ballpark or movie theater.
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 2 large cloves garlic, minced or pressed
- 1 4-ounce can chopped green chiles
- 1 or 2 fresh jalapeños, seeds and stems removed, finely chopped
- 1 14.5-ounce can whole tomatoes, drained OR 14.5-ounce can of tomato bits, drained
- 1/2 pound Longhorn cheese, grated
- 1/2 pound Monterrey Jack cheese, grated
- 1 cup sour cream
- Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon).
- Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil.
- Serve warm with tortilla chips.
- Makes about 4 cups.
Notes: Keep the Queso warm during serving in a dish with a candle warmer or an electric dip warmer. Medium-sharp cheddar cheese may be substituted for Longhorn cheese. Readers may also enjoy John Raven's article on chips and dips.
Lone Star List
Here are 10 things that caught my eye this week!
- Dawn the Gourmand: Oktoberfest: Bavarian Beer & Bacon Salad (Krautsalat).
- The Homesick Texan enjoys brisket enchiladas.
- NYT Food: Ranch Nation: How one creamy, peppery salad dressing became America’s favorite flavor..
- Daily Texan: Wendy's embraces its nickname the University of Texas Austin campus' Jester Hall - Jendy's (mashing up its location and its actual name) — by changing its name to that moniker, complete with a new sign.
- The Sweet & Sour Baker: Strawberry Birthday Cake recipe
- Bon Appetit: Texas pitmasters are incorporating Mexican-American flavors in their must-have barbecue..
- Amazing Ribs: Barbecued Mushrooms Use a Revolutionary (and Delicious!) Press and Sear Technique
- NYT: How to Elevate Your Chocolate Chip Cookies
- Eater: Would you pay $15,000 to Disney for a SINGLE MEAL?
- Newsweek: Athlete Banned from All-You-Can-Eat Restaurant after Downing 100 Plates of Sushi.
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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