Texasstylegamehens Recipes

MOM'S TEXAS HASH

Steps:

• In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
• In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.

TEQUILA AND LIME GAME HENS (OR CHICKEN)

Steps:

• Split game hens in half.
• In bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and jalapeno.
• Place split hens in oblong baking dish and pour tequila mixture over; turn hens to coat.
• Cover and marinate, turning once or twice, overnight in refrigerator.
• Remove from refrigerator and let set at room temperature about 1 hour before cooking.
• Preheat oven to 400°F.
• Coat a shallow baking pan with nonstick cooking spray.
• Remove hens from marinade and arrange, skin-side up, in baking pan.
• Season with salt and pepper to taste.
• Bake at 400 degrees on upper rack of oven, basting occasionally with marinade, until skin is golden and juices from thighs, pierced at their thickest part, run pinkish-yellow, 30-40 minutes. (Or bbq using your favorite method, spit or on the grill).
• Boil remaining marinade and pour over hens just before serving. (Add more tequila if needed, to make enough sauce).

TEXAS-STYLE GAME HENS

Steps:

• Combine the first 4 ingredients in a small saucepan; stir well. Cook over medium heat until the jelly melts, stirring constantly. Remove sauce from the heat; keep warm.
• Combine the salt, garlic powder, and 1/2 tsp chili powder, stirring well. Sprinkle over the cornish hens.
• Grill over medium coals for 45 minutes; turn occasionally.
• Baste with the sauce and grill an additional 15 minutes. Turn and baste frequently with the remaining sauce. Let stand 10 to 15 minutes before slicing.

TEXAS HOLD'EM

Steps:

• 1. In a large glass bowl, combine the water, yeast, agave nectar, and cornmeal. Let sit in a warm place for 10 to 15 minutes, until foamy. Stir in 4 cups of the flour, the sea salt, and the oil. Turn the dough out onto a lightly floured board and knead just until all ingredients are well incorporated and dough is smooth. (Add more flour as needed if sticky). Lightly oil a large glass bowl and place the dough ball into it. Cover the bowl and set aside in a warm place to rise for 1 hour.
• 2. In a medium skillet over medium- high heat, cook the bacon until just crisp. With a slotted spoon, transfer the bacon to a paper-towel- lined plate. Add the onion to the rendered fat and cook for 15 to 20 minutes, until soft and deep brown.
• 3. In a small bowl, combine the mayonnaise, chili sauce, chipotle, and 1/4 cup cilantro and blend well. Refrigerate until needed.
• 4. Preheat the oven to 375 degrees F. Lightly grease and flour a 9-by-5- inch loaf pan.
• 5. Turn the dough onto a floured surface, sprinkle it with flour, and knead gently until smooth, folding over several times. Flour a rolling pin and roll the dough into a rectangle about 12 by 9 inches.
• 6. Spread the dough generously with the chipotle mayonnaise. Cover with the brisket, then the onion, roasted pepper, and bacon. Sprinkle evenly with the Havarti, the remaining cilantro, and cracked pepper.
• 7. From the short side, gently roll up the dough "jelly roll" style, tucking in the ends as you go. Place the dough roll in the prepared loaf pan, brush with the melted butter, and sprinkle the top with the dry Jack. Bake for 1 hour 25 minutes, until dark golden brown. You should hear a slightly hollow sound when you tap the bread.
• 8. Cool for a full 30 minutes in the pan on a wire rack. Then remove from the loaf pan and slice into 1- inch thick slices. Enjoy immediately.