Bandera Recipes

BANDERA

Steps:

• POUR tequila and lime juice into separate shot (caballitos) glasses
• To make Sangrita to fill third glass, SHAKE rest of ingredients with ice and fine strain into glass
• Instruct drinker to sip from all three glasses alternatively

3-SHOT COCKTAIL ("BANDERA AND SANGRITA")

Steps:

• White part: Fill tequila shot glasses with tequila.
• Green part: Fill tequila shot glasses with lime juice.
• Red part: Put all of the ingredients for the sangrita in a blender and process until smooth. Fill tequila shot glasses with sangrita.
• Each guest is served 1 shot of each part or color to sip.

SALSA BANDERA

Steps:

• Mix all the ingredients, and check the taste, it is always easier to add seasonings, so start light on the salt.

BANDERA CORNBREAD (CLONE)

Steps:

• Prehead oven & skillet to 300 degrees.
• Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.
• Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter).
• Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.

BANDERA'S CORNBREAD RECIPE - (3.2/5)

Steps:

• Preheat oven to 300 degrees fahrenheit. Lightly grease a 9x13-inch baking dish or, better yet, a 12-inch cast iron skillet. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir just until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet - watch carefully as edges may brown too much and time should be under an hour. If desired, serve with butter and honey. *Some think these quantities make it too rich (and unhealthy). Use 1/2 cup butter and less sugar to taste.

BROTHER BANDERA'S ITALIAN EASTER BREAD

Steps:

• Place 2 1/2 cups of the flour in a mixing bowl, and mix in the yeast, salt, sugar, nutmeg, allspice and lemon peel.
• Warm the milk and butter in a saucepan to 120 degrees, stir to melt the butter and pour into the bowl with the dry ingredients. Lightly beat 3 of the eggs, add them and mix all the ingredients together. Gradually add enough of the remaining flour to make a soft dough.
• Turn the dough out onto a floured board, flatten it and knead in the fruit peel. Knead the dough about 10 minutes, adding additional flour as necessary to make a soft dough that is barely sticky.
• Lightly oil a bowl, place the dough in it, turn it, cover the bowl and set the dough aside to rise until doubled, about 1 hour.
• Punch the dough down, and divide it in four pieces. Roll each of the pieces into a tight ball and place them in an oiled 10-inch cake pan. Cover, and allow to rise in a warm place about 30 minutes.
• Preheat oven to 350 degrees. Beat the remaining egg with 1 tablespoon of water, and brush this mixture lightly onto the dough. Place in the oven and bake about 45 minutes, until nicely browned. Allow to cool before cutting.