Monday, March 2, 2009

A Taste of Texas in Mexico, an Independent Meal

As surely as the Battle of the Alamo transformed the likes of Davy Crockett & Jim Bowie into epic heroes, the cuisine of Mexico has shaped the taste buds of Texas. In celebration of Texas Independence Day we shared a meal this evening which combined a true favorite: Texas Chicken Fried Steak & with a tangy Mexican Salsa Veracruzana. Salsa Veracruz is normally served with Fish however this tangy sauce is great with fish, chicken or beef or even served as a side.
Texas Independence Day celebrates the signing of the Texas Declaration of Independence in 1836 & is an official holiday in the State of Texas. While this is hardly a celebration South of the Border (hmm, can't imagine why...) March 2nd is a holiday for any true Texan no matter where they reside. John Steinbeck in fact stated facts quite well when he said "A Texan outside of Texas is a foreigner". This evening regardless of where we dined, we were Texans! Even in Mexico our hearts were deep in the heart of Texas this Independence Day.

Salsa Veracruzana

3 Tbsp. Olive oil
1 Garlic clove; peeled & minced
1 Onion; chopped fine
1 1/2 lb Tomatoes, diced
12 Capers, large
12 Pimiento-stuffed olives
4 Tbsp. fresh diced Poblano Pepper
1 Bay Leaf
2 Tsp. Fresh chopped Thyme
2 Tbsp. Chopped Fresh Parsley
Salt & Black Pepper to taste

Heat olive oil in skillet over medium heat. Add garlic clove & onions cook,
stirring often, until onion is translucent, about 3 minutes. Add tomatoes,
stir well and cook, stirring occasionally, 15 minutes. Add capers,
olives, poblano peppers, bay leaf, thyme and parsley. Cook,
partially covered, until thickened, about 15 minutes more. Add salt to taste.

Texas Chicken Fried Steak~like your Grandma would make!

cube or tenderized round steak
flour seasoned with salt, black pepper & red pepper
2 beaten eggs + 1 Tbsp. water
bread crumbs or cracker crumbs
oil for frying

1) Dredge the meat in flour seasoned with salt & peppers
2) Dip in egg wash (=2 beaten eggs + 1 Tbsp H2O)
3) Press bread crumbs or soda cracker crumbs into meat.
4) Fry in about 1/2 inch vegetable oil, heated @ medium high. Cook turning once till golden brown. Drain on brown paper or paper towels, serve immediately.


girlichef said...

Oh Dee...this looks deeee-lish!! I'm definitely going to give this one a try :)

Hornsfan said...

this looks great mom - happy tejas independence day! i'm still dreaming up what i think is an appropriate celebratory dinner :)

Dee said...

Girlichef~Thanks! Do, this salsa would be good even over pasta for a veggie dinner too!
Hornsfan~I'm sure the founding fathers would have had a pot of pinto beans & celebrated with a cold beer! ha! You know me & beer though...I had a glass of red wine!

Dee said...

Hornsfan~Oh, who am I kidding...throw in a little fried Texas diamond back & some armadillo hash!! ha!

Anonymous said...

What a delicious way to celebrate!

Gloria Chadwick said...

Yea for Texas! All your food looks really delicious! Remembering the Alamo happens this weekend and I'm going. BTW, your Texas Cactus Fritters are on the table for Thursday's Fiesta. :)

Happy cook said...

Wow wow wow looks so yummy delicious. Wish i was living near to you.

Jill said...

I thought I was the only one who celebrated Texas Independence Day...your such a cool chica! said...

This looks wonderfully warm and delicious!! I have an award for you...

Chef E said...

Oh Dee- now you have gone and really done it this time! I want chicken fried steak!!!

They do not even know what it is up here! lol

Happy Independence day!

Tangled Noodle said...

The salsa veracruzana looks fantastic! And my husband will thank you to the last bite when I make the chicken-fried steak; he hasn't had that since we lived in NC!

Reeni♥ said...

What a Dee-licious meal to celebrate with! I would love to make that chicken fried steak for my Dad, he would be loving it! Happy Texas Independence Day!

mendytexas said...

Lovin' that Chicken Fried...ooh boy!! A little mashed "taters" and you are ON! :)mendy

Dee said...

Sorry I was so behind the curve this week with responding friends! Busy, so very busy...
5 Star~Oh, yes! You know it!
Gloria~Enjoy the Alamo events there in my favorite spot. Thanks for putting those fritters out. Buen provecho.
Happy Cook~If you did, I'd invite you to sit a spell..
Jill~there are so many die hards out there...can't wait to read the continuation of the Dulce saga!
Chef Bliss~Gracias!
Chef E~Chef E, introduce them slowly to this Texas stuff you don't want to shock the NJ systems too much, ha,ha!!
Tangled Noodle~I love salsa veracruzana, the olive/caper/tomato combo has me hooked.
Rene~Thanks! It was a happy one.
Mendy~Mendy, I love the taters too.

jesse said...

Mmmm, Dee, that looks fantastic! The salsa... oh wow, I can almost taste it!!

Katherine Aucoin said...

Talk about eye candy. My tastebuds would be dancing in the streets celelbrating this dish! Fantastic!

Joie de vivre said...

What a wonderful way to celebrate!

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