Okay, I lied.
So this will be my last summery recipe.
Okay, I lied.
So this will be my last summery recipe.
When Price and I went to visit our friends Natalie and Jason in Austin last year we fell in love with all of the food we had there. Everything was incredible. I couldn’t get enough of the tacos, bbq, agua fresca, and, of course, queso. (Also couldn’t get enough time hanging with great friends, natch.)
Each and everything we ate was amazing for a different reason. The fantastic Mexican we had at Chuy’s, to the BBQ we got to go after a night of drinking, to the chicken on a biscuit from Whataburger immediately after some bar hoping.
But the one thing that was a constant was the queso we had. We had it every change we had and even while we lamented ‘no more queso’ we loved it. I think there really is a limit to the amount of queso/cheese a person can eat in a few days and I think we were fast approaching that limit. But really, worth indulge. Or at least that is what I kept telling myself after dipped another chip in.
Well since this weekend’s upcoming NASCAR race is at Texas Motor Speedway in Fort Worth, I figured that I had to share something for my Sprint Cup Snack that I loved so much about my visit to Texas. Now don’t give me any lip about how Austin and Fort Worth are not that close to each other- 3 hr drive or so- because I say what goes on this blog! ha!
Plus any excuse to eat queso is okay for me.
Natalie emailed me her recipe for queso at a moment’s notice. True friends understand the love of cheese (even if she has gone Paleo now). And let me tell you it was fantastic!!
The queso is incredibly easy to make and would be fantastic to whip up for watching any sporting event, a movie, or having friends over for a side splitting night of Cards Against Humanity. << come over, let’s hang and just be ridiculous.
If you can whip up some simple pico de gallo and can melt some cheese in milk, then you are all set. It’s basically that, plus making a simple rue to thicken it all up. So, so much better than the queso you get in the jar that you microwave. Was that even necessary to say?!?! duh!!
Obviously, queso is best piping hot so it’s super ooey gooey yummy. If you have a little crock pot dip warmer then I suggest you use that to keep it hot and everyone happy.
Makes 8 snack servings
Pico De Gallo
slightly adapted from my friend Natalie
Texas Motor Speedway seat a whopping 190,000+ people to watch a race. Repeat… 190k+. That was about 3 times the number of people in my whole town when I was growing up. Insane. But everything is bigger in Texas!
Besides being big, it’s also fast. It’s one of the fasted non-restrictor plate races in the series with qualifying speeds in excess of 192 mph and corner entry speeds over 200 mph. And in 2006 for the Dickies 500 qualifying, Brian Vickers shattered the qualifying record at Texas with a speed of 196.235 mph. Crazy.
Gotta enjoy this weekend’s race under the lights!
Track: 1.5 miles
Banking: 24 degrees in the turns
Capacity: 191,122… yep a lot of people!!!!
Race: 334-laps for 501 miles
2012 winner: Greg Briffle
I think I have my mojo back. At least I did this weekend. Price and I got up early and went to Haymarket to get tomatoes for sauce and veggies for the buns. I knew I wanted to make a lot of sauce and I wanted it fresh so we went to Haymarket to get a lot of tomatoes. Well a lot is an understatement. I did not feel like getting bags of tomatoes by picking out each tomato, so we went to area where they have a boxes of tomatoes. Well did you know that they are 25 pounds each? I did not, but that did not stop my from swallowing my fear and buying 2 tomato varieties. 25 +25 = 50 pounds!
So we dropped it off and I ended back out to the store to the quart size Ball jars, meat for meatballs, and some other stuff. Once I was back home I started cutting, and cutting, and cutting. It seemed like it was never ending but was relaxing and worth it. My feet were sore by the end of the day from standing at the stove for hours on end but I love that kinda of pain. Like working out at the gym and being sore later on.
Well all of these tomatoes yielded about 22/23 quarts of marinara sauce. Even though I just bought a pot for this I had to use another because we had soo much! I had bought a 20 quart stainless steel pot last weekend and it was put though a very food first test. It passed with flying colors since nothing burned, it held heat evenly, it held heat well, and it was easy to clean. Loved it.
Besides the marinara sauce Price and I made meatballs using 4 pounds of meat (beef and pork), onion, parsley, breadcrumbs, cheese, 5 eggs, crushed red pepper, salt, and pepper. I also used a package of hot and sweet Italian Sausage. Since you can’t put meat into sauce and can it (well maybe you can, I just head you can’t so I am not about to question it) we divided the sauce up for canning and freezing. I froze the meatballs that we will eat with the jarred sauce.
Every time we heard a lid pop we counted down with the # remaining that needed to pop and we would then cheer. I think canning is going to turn into a new addiction. I love how the process, the popping, and how I have all that sauce and I still have room in my freezer. I now have 14 happy quarts sitting in my cabinets.
I’m hoping this productivity carries over into the week since I have scrapbooking to do and clean up and an office to rearrange.
I love when things just come together perfectly. Like mac and cheese or milk and cookies. Well this is a simple summer recipe that does just that.
I get giddy when my magazines arrive in the mail. I don’t get many so when they come it really makes my day. I go through them end to end and then I go through again with tiny post it’s. In my most recent arrival from Bon Appetit I flagged a Watermelon-Tomato Salad with Crumbled Feta Cheese and Green Onion-Lemon Dressing. It was simple and I new it would make for a great side dish to compliment the hot and humid days we have been having up here. And last week, when my friends Natalie and Jason came over for grilled quesadilas I knew I had to make this salad. Glad they agreed to the idea. 🙂
I used the recipe in the magazine as the structure to the salad but I did my usual modifications to make it ‘my own’. Horatiki is one of my favorite things, ever. So I had to make spin this recipe to it would a touch like horatiki. I added some red onion and diced seedlss cucumbers to amp of the flavor, while going along with the texture of the salad. One of the biggest things about Feta is that I really think you should only buy blocks of it. Crumbled feta seems to be too crumbled for my taste. Plus I really think that feta that has been stored in a brine is much more flavorful. So, getting to the point, go out get some fresh ingredients and enjoy!
Inspired by Bon Appetit
*All photo credits go to my friendJason*
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