|The cuisine of Texas|
Fain is a native Texan who lives in New York. She found herself longing for the foods she grew up with and was having a hard time finding these dishes on the East Coast. Eventually she ended up tracking down ingredients and trying to recreate these dishes on her own. Which led to the birth of her blog so she could share with family and friends. Which led to a huge following. Which led to a book deal and this collection of 125 Texas-inspired recipes.
Serving as both the author and photographer, Fain has put together a beautiful book. It highlights the diversity of the cuisine in Texas, which borrows a little from Mexico, west Texas ranch country, the Gulf Coast, BBQ culture, as well as the deep south. The book is filled with various anecdotes and personal stories about the food and the recipes. It is really fun, and I am looking forward to cooking my way through this one.
I have a little retroactive cookbook challenge with this one! In February, I made the West Texas Asado from The Homesick Texan, and it was absolutely delicious. You can read about that creation here.
|West Texas Asado - a Homesick Texan creation from February|
Unlike refried beans which get mashed up, the pinto beans are left whole in this preparation. The recipe suggests pureeing the bacon, tomato, and chile mixture before adding to the beans to create a velvety texture, but Fain also said you could leave this mixture as is to create a chunkier texture - which is what I did.
|The Homesick Texan's Frijoles a la Charra|
An excellent, flavorful side dish that was very easy to make. And dare I say I would prefer something like this to refried beans? I really like the whole beans, the different textures, spiciness, and the flavorful liquid that is created. And I was glad I didn't puree the bacon, tomato, and chile mixture. I thought leaving that intact is the way to go from a textural standpoint. There is nothing not to like here. A yummy accompaniment to my chipotle-glazed meat loaf!
|Frijoles a la Charra, along side some chipotle-glazed meat loaf and asparagus|