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How to Grill the Ungrillable: Beef Burritos

There are many things that are naturals for the grill: Steaks, ribs, chops, hamburgers, chicken and more. You can toast your hamburger buns on the grate too. Some veggies and fruits go great when scorched too: Onions, pineapple, corn and peppers come to mind. Others may not be readily apparent, but they work: Sliced zucchini, [...] Read more »

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Yet More Guac: Roasted Tomatillo Guacamole

Okay, maybe this IS “Celebrate Marcus Samuelsson’s Genius With the Avocado Week” or something. I found another way to turn the funny-looking fruit (I mean the avocado here) into a superbly tasty version of the National Dish of Texas. (No, I don’t mean chili; it’s way too hot to be talking cooking here.) Lo and [...] Read more »

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Great Summer Flavors: Zesty Goat Cheese Guacamole

For all of us elves here at the Chile Underground, nothing quite says summer like guacamole. Oh, sure; grilling’s a part of summer hereabouts. But then, that’s true about 11 months out of the year. (We sometimes skip August, when it’s too hot to fire up the grill.) And you can’t overlook sweet corn on [...] Read more »

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One Last Plate of Tex-Mex, Then We Go

The plane leaves in less that 48 hours for Ireland, and I’m ready to go. Well, okay, I’m not quite ready. Other than finishing a report or two, traveling home, then shopping, packing and stuff like that, though, I’m ready.
Oh, and I really, really need a Tex-Mex fix. Bad. I mean a good one. So [...] Read more »

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Pulled Pork Burritos With Peach and Banana Relish

Peaches are in season in the Texas Hill Country, and they’re quite good this year. (The crop’s a little light, a late freeze zinged quite a few orchards.) If you buy them by the bushel, you need recipes that will take some of that juicy goodness and pair it up with other tasty ingredients. Like [...] Read more »

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Tis the Season: Getting Buffaloed for Christmas

They ranged from Canada to Texas and beyond, not so many years ago. Then they were nearly hunted to extinction. Now they’re farmed like cattle, but they are hardly domesticated. They’re the American Bison, commonly (mis)identified as buffalo.
They also taste good!
So learn something the Native Americans knew for centuries before our ancestors got here:

Bison Roast [...] Read more »

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Tis the Season: Yuletide Beans

Beans are one of Nature’s great foods. They deliver wonderful nutrition, dry and store nicely, and are versatile ingredients in so many dishes.
Here in Texas, we like our pintos, as well as black beans, red beans, butter beans, navy beans and more. They’re comfort food, especially once the weather turns a mite nippy out.
While we’re [...] Read more »

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Tis the Season: South of the Border Wontons and Pane Salsiccia

The Great Party Recipe Disc-Dump Sharing Continues!
The elves in the Chile Underground Test Kitchens have been extra-busy while you slept, and they quit playing dominoes long enough to find worked their tiny fingers to the bone just to check these recipes before sharing them with you! They tried them over and over too; dominoes takes [...] Read more »

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