Zest Fest 2012

A short road trip to Irving for Zest Fest 2012!  I met up with my friend Katie and found out what a chilehead she is after she made 2 trips back to the car to unload her purchases.

I'm short on the show photos, there are plenty to be found. So here is a brief round up:

The Winners From I Love It Spicy

Photos From Scott Roberts

ZestFest 2012 at Facebook

My meager bounty of yummy loot.  I could fill the bath tube with the hot sauce that I have around here so I was more tasting and looking goodies for other than hot sauce or salsas.  With that being said, there are some excellent products out there  and it was a treat to taste all of the flavors of Zest Fest!  Congratulations to the winners and all the others that work so hard to bring spice to our life!

See more about the products at my
Photo Gallery.

After the Saturday at the Zest Fest, it was off to Grapevine for adventures with my friend Katie.  First stop, Tommy Tamale.  An large selection of fresh tamales, salsas and sauces.  After some sampling, I left with Spicy Pork and Four Cheese.  The owners are awesome and hard working.  I hope to see them next year at Zest Fest.  (They mail order, too)

Next stop, Tolbert's in the Grapevine historical district for some food, drink and after dining tunes.  Tolbert's was founded by co-founder of the Terlingua Chili Cookoff, Frank X Tolbert, Sr. and family. 

Highlight of the night was Buddy Whittington, blues rocker.  The band was late to start but  we got in the groove with an near 2 hour first set.  And I will have the opportunity to find Buddy in my hood next weekend. If he makes it to your town, don't miss the show!  Thanks Katie!

And then there was the midnight hour harvest of Opuntia sp. for Congo Joe.  I was able to collect from a couple of locations but got lost on the way out of town and missed the spiny one.  Next trip!

Back on the road home I always pay tribute to the Founding Father of Texas, General Sam Houston. But what did I find, some was stealing his monument.  Oh my gosh!  NOT, just a freak photo from my window.  I love road trips!

I had a hoot!

Beth in Texas

Red Eye Gravy for the New Year BEPS

Red Eye Gravy for the New Year BEPS

First of all, BEPS = Black-Eyed Peas, a New Year tradition in South, we eat these for luck through the year.  Those wonderful little legumes are nutritious, too!

I have never made or, from my recollection, ever had Red Eye Gravy.  Oh! what I have been missing.  It's a simple recipe, I don't even think you need the ham renderings, the magic comes for the strong black coffee blended into the light roux. It's magically addictive, just like Starbucks or Dunkin Donuts.  It's thick and rich and it's GRAVY!

The Roux

Red Eye Gravy 
1/2 LB Country Ham Steaks*
2 TBS Butter
2 TBS Flour
1 TSB Onion Powder
3/4 Cup very strong black coffee
1 -2 Cup Chicken broth, water and/or milk**
Salt & Pepper to taste

• Once favored meat of choice is cooked, removed from skillet\pan and keep warm.*
• Drain off any excess grease.
• Melt butter in skillet until it begins to bubble
• Add flour and stir consistency to create a light roux
• Add onion powder, blend into the roux
• Add the strong black coffee
• Stir well and then add the broth/water/milk until desired gravy thickness is achieved

*Any renderings will do, just drain off all excess grease.  Bacon will do just fine!
**For thinning to desired consistency.

My new affinity for Red Eye Gravy could be because I rarely drink coffee these days and it's a fix. Give it a taste and you will see why this wonderful gravy should be on every breakfast menu 24 hours a day.

Happy New Year 2012!  Eat your BEPS!


Beth in Texas

Blue Cheese in Chipotle Oil

I LOVE this Rosenborg Blue Cheese in Oil! My jar was running dry of the blue cheese so I decided to improvise and make my own with some chipotle powder to kick it up.  So far so good but I learned some lessons as in the process (see Notes).

Blue Cheese In Oil

1 Cup Canola Oil

1 Tsp Peppercorns

1 Tsp Granulated Garlic

1 Tsp Course Ground Black Pepper (smoked if availale)

1/2 Tsp Bay Leaf - Crushed/Chopped (I used Lemon Bay)

2 Tsp Smoked ground chile powder

8 Ounce Creamy Blue Cheese

Blend all ingredients in a bowl except the blue cheese.

Cut blue cheese into 1/4" squares and pack in to sterilized jars.

With a spoon, continuously stir the oil ingredients and pour over blue cheese in jars.

Seal and refrigerate.  Let flavors meld until desired flavors result.

Notes:  

• I used EVOO but should have used the Canola Oil as on the label of the Rosenborg, the EVOO congeals when refrigerated.
• A 60% cream blue cheese is recommended.  I used a cheapie Danish "crumbling" Danish blue. I used olive oil spray on utensils to prevent crumbles.
• The Rosenborg label listed citric acid as antioxidant, I had citric acid on hand and added one tsp. I have no problem with citric acid.  No model to compare.
• Prepare the oil and chile powder in advance to let flavors meld or be prepared to wait.
• Day 2:  All is good, more flavor is coming on and no clouding.

This is good stuff.  Keep refrigerated and it will last for months.

Cheese Lover in Texas

Beth

Customer Profile: Nolan's Hot Sauce

Meet Nolan of Nolan's Hot Sauce!  At 13 and my youngest customer, he is quite talented with the hot sauce and has been quite popular at the farmer's markets.  I'm not a fan of green sauce but he has hit the mark with his very pleasing, tangy Green Fire. I love this one! And Nolan brings the heat with his Tongue Scorcher, levels of heat brought by the hot peppers and horseradish.  I also hear that he is quite the creative chef.  Give a shout out for Nolan and a promising career in front of him.  We wish you all the best Nolan!

A Note from Nolan:

To Beth,

My Name is Nolan and in December I will be 13 years old. My favorite thing to cook is seafood which I buy fresh from my fishmonger who gets his fish fresh from the N.C. coast. I started making hot sauce about three months. Since I have sold close to a hundred bottles, and counting. The first hot sauce I made was my Original, then my Desert Scorcher, then my Green Fire, then finally my Tongue Scorcher. My best selling sauce is the Green Fire, which has a lite citrusy flavor that people can't get enough of. Ever since i was little I have liked peppers of all kinds. My favorite kind of pepper now is the poblano. Not for it's heat but it's mild and slightly bitter taste.   -nolan

A big high-5 to Nolan, his sauces and his future with whatever it may hold for him AND to his folks that have given him the encouragement and opportunity to succeed.  Thank you Nolan's Dad!

Thank you for sharing your story and sauces, Nolan!

Beth in Texas

Customer Profile: Joey Tio Sauce

Joey Tio has some excellent sauces and his new Green Sauce rocks just like Uncle Joe.  His grill fired jalapenos put this one over the top.  His Original Red is just the right heat and the garlic and twang that is favored by this Texas Chica.

He makes sauce with passion and with the demand from family and friends, these creative sauces  keep him on the ready to fill the demand.

Joey's talents go far beyond the hot sauce.  He is also a guitar man, teacher, songwriter and singer.

Find out more about Joey Tio and his Acoustic Cloud Studio

Love ya Uncle Joey!