Texas Gardening Helpful Information with Heirloom Seeds A thru C

Texas Gardening Helpful Information with Heirloom Seeds A thru CHeirloom Seeds 1Gardening has become one of my greatest passions and I want to be able to grow different fruits and vegetables year round. I have learned in my first year of serious gardening that you can not grow everything that you want to just because you can buy the seed. I have found out that we have 2 growing season here in Texas and I have ran across a company that I am going to start buying my Heirloom and Organic seeds from http://www.texasready.net or http://sustainableseedco.com and here is some information from the TAMU http://aggie-horticulture.tamu.edu/vegetable/ ˙here is also a guide to a growers handbook courtesy of those Texas Aggies, they do know a thing or two about farming! http://aggie-horticulture.tamu.edu/vegetable/texas-vegetable-growers-handbook/

Heirloom Asparagus SeedsTips on Growing Great Asparagus

Choose your site carefully as asparagus will continue to produce a crop for up to 30 years.

Asparagus likes rich, fertile, well mulched, sandy loam.

Never cut the heads for the first few years. Allow your asparagus bed to establish itself first. Normally, it takes 2-3 years.

In the fall cut back all dead growth and cover with a composted leaf mulch.

In the spring, top dress asparagus with well composted manure and seaweed for an amazing harvest.

Heirloom Broccoli SeedsBroccoli Heirloom Seeds

Depending on your area start heirloom organic broccoli seeds indoors February-April for planting out in your garden. Most spring crops are set out around April 10th and fall crops around July 1st. Direct seed broccoli May-June for fall crop. Remember broccoli is a cool weather crop so adjust your planting time accordingly. With a little skill you can get a spring and fall crop!

Soil Requirements: Heirloom organic broccoli will grow well in reasonably fertile, well-drained, moist soils with plenty of added organic matter. We add lots of rabbit manure or some well composted chicken manure. A mulch will help keep the ground cool and moist. The pH should be between 6.0 and 7.0 for optimum growth. A pH within this range will discourage clubroot disease and maximize nutrient availability.

Fertilizing Organic Broccoli: If you have blended or mulched a nice manure in you should be fine. Don’t forget when transplanting to add a little bone and blood meal to each hole. A teaspoon of each will get your transplants off to a good start!

Enjoy: Steaming to stir fry broccoli is just yummy! Remember, young broccoli leaves actually have more nutrients than the head and can be used in salads, stir fries or just about anything.

Varieties: Some of the many heirloom Organic broccoli seed varieties are Atlantic heirloom broccoli seeds, Calabrese Green Sprouting heirloom broccoli seeds,De Cicco heirloom broccoli seeds, Early Purple Sprouting heirloom broccoli seeds, Rapini heirloom broccoli seeds, Romanesco Italia heirloom broccoli seeds, Thompson organic heirloom broccoli seeds, Umpqua heirloom broccoli seeds, and Waltham 29 heirloom broccoli seeds.

Heirloom Broccoli Seed
Brussel Sprouts Heirloom Seeds

Tips for Growing Great Brussel Sprouts

Brussel Sprouts are started in the late summer so that they will develop during the cool fall months. They must have 3 months of cool weather to develop properly. The air temps should be between 45-75 degrees. Don’t worry about a little frost. They can handle it as long as the thaw is slow.

Start Brussel sprout seeds in pots and transplant to the garden.

Cover seeds 1/4 to 1/2 inch deep and transplant the seedlings when they are about 3 inches tall. Do not allow transplants to become stunted in the flats before transplanting.

Brussel sprouts need a very rich soil to perform well. Enrich the soil with composted manure and humus.

Never plant Brussel sprouts in the same place year after year. Rotate your crops to keep pest and disease to a minimum.

The small sprouts or buds form heads one to two inches in diameter. They may be picked (or cut) off the stem when they are firm and about one inch in size. The lower sprouts mature first. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. Harvest sprouts before the leaves yellow.

Heirloom Cabbage SeedHeirloom Cabbage Seeds

Heirloom organic cabbage is a cool-season vegetable suited to both spring and fall season. The key to growing great cabbage is steady, uninterrupted growth. That means rich soil, plenty of water, and good manure.

Germination: Cabbage seed germination will be poor if soil temperatures are below 50 degrees.

Soil: Surprisingly heirloom organic cabbage will do well on heavy clay soil, although it prefers a rich heavy loam. It delights in copious amounts of composted manure mixed into the soil bed. Remember not to plant cabbage seed in the same place year to year. The soil pH should be between 6.0 and 7.5 for optimum growth and to discourage clubroot disease.

Transplanting Organic Cabbage: Set out your spring cabbage transplants early enough so that they can mature before the heat of summer, about 5 weeks before the last frost. For a longer cabbage harvest plant 2 or 3 varieties with different maturities.

Heirloom cabbage needs even moisture to produce good heads. Mulch cabbage with compost to keep the soil cool and moist. Water regularly, applying 1 to 1.5 inches of water per week if it doesn’t rain. Feed cabbage with a liquid fertilizer such as fish emulsion or seaweed combination after they begin to develop new leaves and when they start forming heads.

Heirloom Cabbage Varieties Some of the many heirloom cabbage varieties are Early Wakefield heirloom cabbage Seeds, Brunswick heirloom cabbage Seeds, Copenhagen Market heirloom cabbage Seeds, Danish Ballhead heirloom cabbage Seeds, Drumhead heirloom organic cabbage Seeds, Early Jersey Wakefield heirloom cabbage Seeds, Glory of Enkhuizen heirloom cabbage Seeds, Golden Acre heirloom cabbage Seeds, Late Flat Dutch heirloom cabbage Seeds, and Mammoth Red Rock heirloom cabbage Seeds.

Heirloom Carrot SeedHeirloom Carrot Seeds

Heirloom organic carrots are easy to grow and a wonderful source of Vitamin A!

Heirloom Carrot Climatic Requirements: The heirloom carrot is a hardy, cool season crop that can be planted in the garden as soon as the orgnic soil can be prepared in the spring. Organic carrots require relatively large amounts of moisture and are not tolerant of drought. Prolonged hot weather in the later stages of development may not only retard growth but result in an undesirable strong flavor and coarseness in the roots. At the other extreme, prolonged temperatures below 55 degrees F tend to make the roots longer, more slender and paler in color than expected. The best temperature for highest quality organic roots is between 60 and 70 degrees F.

Soils: Heirloom carrot plants thrive in deep, loose, well-drained soil. Avoid stony, cloddy or hard soils as they increase the likelihood of root defects. Because raised-beds usually have loose soil and receive little compaction from foot traffic, they are an ideal location to grow carrots. Heirloom carrot plants grow well at a pH range of 6.0 to 6.8.

Organic Fertilizers: Most of the time a very well composted manure and a humus laden soil is all you need to grow great organic carrots. Heirloom carrots require large amounts of plant nutrient elements normally found is this mix, but sometimes need extra potassium, for good production. On the flip side too much manure applied just before seeding can result in forked roots. Better to wait till the tops are about 3″s to apply more organic manure as a side dressing.

Establishing: Direct seed heirloom carrots into a well-prepared soil early in the spring. Suggested planting seed depth is 1/4 inch deep in rows spaced 12 to 18 inches or more apart depending on the method of cultivation used. It is important to avoid crusting of the soil around the seed-bed. Covering the seed with vermiculite or fine organic compost and keeping the soil evenly moist until the seedlings have emerged will help prevent this problem. After the seedlings have emerged, thin them to one inch apart. When the tops of the carrots grow thicker, thin them to about two to three inches apart.

Heirloom Organic Carrot Seed Varieties: Some of the many heirloom carrot seed varieties are: amarillo heirloom organic carrot seeds, autumn king heirloom carrot seeds, bambino heirloom carrot seeds, danvers half long heirloom carrot seeds, yellowstone heirloom carrot seeds, dragon heirloom carrot seeds, chantenay heirloom carrot seeds, amsterdam #2 heirloom organic carrot seeds, scarlet nantes heirloom carrot seeds, red cored chantenay heirloom carrot seeds, atomic red heirloom carrot seeds, shin kuroda heirloom carrot seeds, davers 126 heirloom carrot seeds, early coreless heirloom carrot seeds, gold pak heirloom carrot seeds, little finger heirloom carrot seeds, oxheart heirloom carrot seeds, parisian heirloom orgnic carrot seeds, st. valery heirloom carrot seeds, tendersweet heirloom organic carrot seeds, cosmic purple heirloom carrot seeds and jaune du boubs. carrot seeds.

Heirloom Cauliflower SeedsHeirloom Cauliflower Seeds

Heirloom organic cauliflower is a cool season vegetable that may be considered a challenge to those who haven’t learned its secrets. It is a crop that needs both correct soil and climatic requirements. However, it can be grown successfully if it is planted so that it will mature in the early summer or in the fall.

Organic Soil and Fertilization: Heirloom cauliflower is a crop that should have an uninterrupted growth. Any delay in growth will encourage the plants to prematurely form a small head. In order to avoid this, the soil should be high in organic matter so that it will hold a lot of moisture. It must also be very fertile. So using a great deal of well composted manure is a must! Heirloom cauliflower likes a sweet soil so be sure the pH is about 6.5.

Starting Organic Seeds: Heirloom cauliflower plants should be about 6 weeks old when set in the field, figuring 3-4 plants per person per year. Cauliflower plants are grown the same as cabbage plants. Sow the seed 6 weeks before the plants are to be set in the field.

Set the plants 18-28 inches apart in the row and have the rows 30 inches apart. The plants should be set in the spring about 10 days after it is safe to set the earliest cabbage. The plants should be watered when transplanted to prevent wilting. Severe shock to plants at transplanting time often causes poor head development. Work a quart of chicken manure into the soil around each plant 3 weeks after setting out the plants and again a month later.

Some of the best heirloom organic cauliflower seeds: Some of the many heirloom cauliflower varieties are all year round cauliflower, Self Blanching cauliflower seeds, Snowball cauliflower seeds, Giant of Naples cauliflower seeds, Green Macerata organic cauliflower seeds, Purple of Sicily cauliflower seeds, Snowball Self-Blanching cauliflower seeds,Violetta Italia organic cauliflower seeds and snow crown cauliflower seeds.

Heirloom Celery SeedHeirloom Celery Seeds

Tips for Growing Great Celery

Start indoors 12 weeks prior to transplanting outdoors.

Celery seed is tiny! Use sterile, fine soil and cover the seed by dusting a light covering. Many people plant too deeply. An easy way to lightly cover your fine/tiny celery seed is to use a flour sifter or large tea strainer and gently shake a coating over the seed.

Keep soil moist (not soggy) and at 75 degrees. Seedlings will emerge in 2-3 weeks.

Transplant outdoors when weather has settled and there are no more rapid temperature swings. Bolting can be caused when night time temps get below 55 degrees. So do not transplant to early.

Celery needs a very rich, moderately acidic, organic soil and lots of water. Feed organic fish emulsion and seaweed every two weeks till harvest.

Heirloom Chard SeedChard Heirloom Seeds

Heirloom chard is a leafy vegetable that makes a good alternative to spinach. Growing heirloom chard can be easier than growing spinach as it is better able to withstand higher/lower temperatures and droughts. As well as its value as a food crop Swiss Chard also has a very striking value as an ornamental plant and many times it appears in a gardens ornamental borders or ornamental pots. Heirloom chard is an excellent source of vitamins and minerals.

Preparation: Turn over the soil and dig in some well composted manure a number of weeks before sowing. This will help soil moisture retention and soil aeration. Make sure to break up any large clods of soil with your fork and rake the soil to obtain a fine soil structure in which to plant your Chard seeds.

Sowing: Heirloom chard is normally sown directly into the soil. Sow the Chard seed in rows around 45cm apart and about 5 cm apart. The seeds should be sown at around 1/2″ depth. The plants will need thinning. If left until around 8″ in height before thinning then the thinned plants can be treated like an early harvest and the young leaves will be extremely tender and tasty. Chard doesn’t like a soil that is too acidic, an acidic soil will stunt growth. Chard grows well in a soil of around 6.5 – 6.8.

Some of the best heirloom chard seeds: fordhook chard seeds, bright lights chard seeds, argentata chard seeds, five colored silverbeet chard seeds, Lucullus seeds, Ruby Red chard seeds, Golden seeds, Gold Glebe chard seeds, Canary Yellow chard seeds, Flamigo Pink chard seeds, Vulcan chard seeds, Oriole Orange chard seeds, Large Ribbed chard seeds, Pink Lipstick chard seeds, Orange Fantasia chard seeds, and Rhubarb Chard seeds! Goodness, who knew there were so many!!

Heirloom Cucumber SeedsEasy Tips for Growing Great heirloom Cucumbers

Heirloom cucumbers do not like acidic soil!
Frost tender. Heirloom cucumbers love warm weather.
To get an earlier heirloom cucumber crop start indoors 3-4 weeks before last frost.
Heirloom cucumbers are thirsty! Never let them go dry. Heirloom cucumbers are over 95 % water.
Fertilize heirloom cucumbers with manures BEFORE planting.
Cucumber beetles are “supposed” to dislike marigolds or wood ashes sprinkled at the base of cucumber vines.
Other Heirloom Cucumber Varieties: Boston Pickling heirloom cucumber, Early Cluster heirloom cucumber, Early Russian heirloom cucumber , Vert de Massy heirloom cucumber, Boothby’s Blonde heirloom cucumber, China Long heirloom cucumber, Japanese Climbing heirloom cucumber, Lemon heirloom cucumber, Long Green Improved heirloom cucumber, Longfellow heirloom cucumber, Straight 8 heirloom cucumber, Suyo Long heirloom cucumber, West Indian Gherkin heirloom cucumber, White Wonder heirloom cucumber, black diamond heirloom cucumber, chinese yellow heirloom cucumber, crystal apple heirloom cucumber, de borbonne heirloom cucumber, delikatesse heirloom cucumber, dragons egg heirloom cucumber, edmonson heirloom cucumber, emperor Alexandra heirloom cucumber, fin di meaux heirloom cucumber, himangi heirloom cucumber and Japanese long heirloom cucumber.

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Chef Shelley Pogue Personal Chef Services

Avery Ranch and Surrounding Areas of Austin TX
Website: http://chefshelleypogue.com/;

Sun Dried Tomato and Basil Hummus Recipe by Chef Shelley Pogue

Personal Chef Services Austin Texas

Recipe Ingredients:
2 – 15 oz cans of Garbanzo Beans
1 cup of the juice left from the beans
4 T Tahini
4 T Lemon Juice
1/3 cup of sun-dried tomatoes
1/4 cup fresh basil you can use more if you like
2-3 T olive oil
5-6 cloves fresh garlic
salt and pepper to taste

Directions:
Drain the beans and save 1 cup of the juice. Add the garlic, beans, oil, salt and pepper, lemon juice and pulse your mixer. After the beans have broken down some add the juice and mix for about 30 seconds. Add the basil and sun-drieds and give them a few pulses. If you want less particles mix it for about 20-30 seconds. Serve with pitas or some nice crackers.

The Texas Food Network Sundried tomato and Basil Hummus

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Bourbon Peachy Keen Crisp -Super Easy

Personal Chef Services Austin Texas
Texas Hill Country Peaches
If you are in Texas, or in one of the Southern States you typically will have plenty of fresh peaches in the summertime. I love Texas peaches I think that they are some of the best around and there is nothing like a fresh peach! There are many different peach desserts such as peach cobbler, or different versions of peach crisps and even peach ice creams. I love cobblers but I am not much on the pie crusts, or bread/dough toppings, I guess it is a texture thing. To me they are somewhat doughy or gooey and to me that is a real turn off to the delicious filling or a good peach cobbler. So, I have made one that I think is the bomb-digity and the topping has a nice crunchy texture to it, without that eeeeewy goooooey mouth feel. I hope you enjoy this I think I did a pretty good job in this one, it is very tasty 🙂

Ingredients for Filling:

4 large organic peaches, pitted and sliced
1/4 cup packed brown sugar
1/3 cup of raisins
2 – 3 T unsalted butter, soft or melted
2 tsp Bourbon
1 T cornstarch
1 lemon juiced, about 1 T of lemon juice or less needs to be added to the peaches
1/2 tsp ground cinnamon
1/2 tsp of vanilla bean paste
1/2 tsp of lemon zest
pinch of salt

** For when it comes out of the oven**

1-2 cups of vanilla or ice cream or low fat yogurt. If you live in the south and can get Blue Bell that is the best in my opinion it is the bomb-digity!!!(or 1/4-1/2 cup for each bowl if you are making 4 servings.

Preparation for the filling:

Toss the peaches in a large bowl with the bourbon, salt, zest and juice, and toss/mix until coated evenly. Add the rest of the ingredients and stir to combine. Add the filling to a square baking dish or divide into the ramekins if you want individual servings. Then make your topping

Ingredients for the Topping:

1 cup organic granola to be used as a topping
2-3 T unsalted butter, soft or melted
2-3 T of brown sugar
pinch of salt

Mix all ingredients until coated evenly. Add to the peachy keen dish and coat the baking dish evenly. If you are doing individual servings make sure to divide it up evenly. Do not pack down on the dessert because you want it to crisp up in the oven, and not get soggy from the juices of the peachy keen mixture. Bake for about 20-25 minutes on 350 degrees, until the granola is lightly browned. Serve warm with some Blue Bell ice cream.

If you are into apples then you could substitute this recipe with apples instead.
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Healthy Turkey Stuffed Peppers with Tomato Basil Sauce

Personal Chef Austin Texas

Bell-Peppers-640x480
Turkey Stuffed Peppers with Tomato Basil Sauce

I am so ready for the fall that I can barely stand it. I am ready for some much cooler weather to come down to Texas, and I am looking forward to start watching some college football. I love my meatloaf, and I use a very similar recipe for my stuffed bell peppers, they remind me of comfort food and cool weather or wintery meals. I occasionally make them during the summer but they are so much better with some mashed ‘taters when it is cool outside. However, I have tried to make the ones I eat these days much healthier and I do not eat them with the mashed potatoes anymore either, but they would still go very well with them. I know there are tons of recipes out there I make these all the time and you can modify it however you want to. You could add some corn and black beans and substitute the basil for cilantro and add some cumin, and change out the oregano for Mexican Oregano. There is no wrong way if it tastes GOOD!

Ingredients Needed:
4-6 medium size bell peppers, you choose the color
1 29-ounce can of tomato sauce
1 pound ground turkey breast
1 cup or oatmeal uncooked
2 eggs
1 can of tomato paste
1/2 cup Mozzarella cheese
1/4 cup of Parmesan grated
3/4 onion, sweet chopped
1/2 cup chopped fresh basil chopped fine
5-6 garlic cloves, minced
2-3 tablespoon canola or coconut oil
1 T of Worcestershire
1/2 T of balsamic vinegar
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp of sugar
salt and pepper to taste

Directions: Wash your 4-6 peppers and cut the tops off of them and core them out, and save if you want for presentation or to bake on top, or toss out. I have done both…You get to choose. I break my eggs and whisk them until very frothy and set aside. I get a large mixing bowl and I add the turkey, oatmeal, tomato paste, 1/2 cup of onion, 1 T of oil, Worcestershire and garlic powder and give it a hand mix until somewhat incorporated. I then add the egg and get it mixed well. Preheat your oven at this point to about 375. You will then stuff your peppers and when the oven is preheated you will add them and cook until done. Turkey takes longer to cook than beef or chicken so you want to make sure that it gets to at least 160-165 degrees. I would say a minimum of at least 40 minutes + up to an hour depending on your oven. While you are waiting on the peppers to cook you can make your sauce. You can always use a store bought marinara if you wish, I prefer to make my own.

Sauce: take a sauce pan and turn on medium low heat, add 1-2 T oil, and the add the last of your onion which should be about 1/4 cup, cook until translucent, and add the minced garlic 5-6 cloves. When you smell the garlic you are ready to add the tomato sauce and the balsamic vinegar. Cook until you get it to a slow simmer. Add salt and pepper to taste, add the Parmesan cheese, fresh basil, dried oregano and sugar. You can make this sauce ahead of time it is always better the next day. Keep on a low heat so you do not burn, and stir a few times.

When the peppers are cooked all the way add the mozzarella cheese to the top and let it melt on. You will plate it up and add the sauce to it. You can always eat it with some taters if you so desire!

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Aquaponics Gardening in Texas

Personal Chef Austin Texas

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http://chefshelleypogue.com/blog/2013/8/14/texasardeningwithaquaponics

If you have been considering alternative methods for gardening in Texas due to extreme heat and drought, here is some info that might help out in the future. I will add more posts as I gain the knowledge, and have more information to share.

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Whole Wheat Pancakes

Personal Chef Austin Texas

Whole-Wheat-Pancakes

Ingredients:
2 C whole wheat flour
2 C milk
2 eggs
3 T coconut or canola oil
2 T baking powder
1-2 T sugar or honey
1 tsp salt
1/2 tsp cinnamon

Directions:
Mix dry ingredients well, then add all blended liquids. Stir only until blended do not over mix or they will be tough and not fluffy. Heat skillet or griddle and add a little oil and pour about 1/4 cup of batter. Cook until bubbles begin to break and edges are dry, then flip to other side and finish cooking until light brown. Serve with some butter and warm syrup, and/or fresh fruit.

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Roasted Green Tomatillo or Salsa Verde Recipe

Personal Chef Austin Texas Tomatillos This is a good recipe that will last for about a week and you can use on anything! Chips, tacos, enchiladas or even a marinade on chicken, or seafood. Ingredients: 8 medium tomatillos husked and rinsed 2 serrano chiles stemmed 2 large garlic cloves 1-2 T canola oil to coat chile and tomatillos 1/4 tsp salt 1 bunch of rinsed fresh cilantro 1/2 cup of water 1 ripe avocado, seed removed 1-2 T fresh lime juice 1-2 tsp of sugar Directions: Add the oil to the tomatillos, and serrano’s and coat them, put them on a hot charcoal grill and roast them until they have some good color on them. Remove from the heat. You could do in a sauté pan you just will not get that roasted flavor. Add all the ingredients to a food processor or blender and puree. You can pulse if you prefer to have more particles. You can serve warm or cold. I love this on enchiladas, or chicken tacos with a little sour cream and fresh tomatoes…..YUM! Http://www.chefshelleypogue.com https://www.facebook.com/TheTexasFoodNetwork #TheTexasFoodNetwork #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Citrus Aromatherapy Body Scrub

Personal Chef Austin Texas

Salt Scrub Ingredients
I have used many different salt or sugar scrubs to remove dry skin, and that invigorating feeling after a good scrub is wonderful. I have seen many different brands in different stores around such as Macy’s, Bed Bath & Beyond and to me they are a little expensive for what they are, so I have decide to make my own. I have different essential oils and being a chef I certainly have all different types of cooking oils, sugar and salt, in my pantry.

So, I woke up early on Saturday morning and it was raining outside and I was feeling like I wanted to soak in a nice bath, but of course I have no salt scrub just some bath salt. I decided to make my own and that is how I have came up with this particular body scrub.

Ingredients:
2 C Sugar
2 C Coarse Salt
1/2 C of Coconut Oil
1/2 Olive Oil
30 drops of Orange “Now” Essential Oils
20 drops of Lemon “Now” Essential Oils
10 drops of Lavender “Now” Essential Oils
5 drops of Eucalyptus “Now” Essential Oils

Directions
: Mix all in large container to make sure the all of the oils are incorporated with the sugar and salt. Put into a storage container. I have them in small Ball canning jars so I can gift some to my friends. The aromatherapy alone from this salt is going to be very relaxing!
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Korean Bulgogi Marinade by Chef Shelley Pogue

Personal Chef Austin Texas
Beef Bulgogi
I have worked on this recipe off and on for the last 4-5 years and I have several different versions of this recipe. I have used ABC Kekap and more chili and also some lime juice from time to time, it just depends on how I feel at the moment I guess. I was working on this recipe for my full-time job as an R&D Chef, as well as for the clients that I cook for with my personal chef services on a weekly basis. This is a great marinade and you can modify it anyway you like it. I use fresh ginger because I think it gives it a something extra when you grill/sauté and get that caramelized ginger bite.

I suggest following the recipe and after you whisk it then adjust to your tastes, I do that all the time. And cooking to me is definitely all about fun and all about the taste!

2- 2.5 lbs. of thinly sliced rib-eye cut across grain you can have your butcher trim them and then slice them for you 1/4″ thickness or smaller
1 cup of soy sauce
4 T brown sugar
2 T sesame oil
4-5 cloves of garlic, minced
1/4 of a medium sweet onion, fajitas style slices
3-4 green onions very small diced until you get to the white part
3 T toasted sesame seeds
1 T sriracha chili paste
1 t of fresh ginger, finely minced
1/2 t of red pepper flakes you can add less if you do not like the heat

Instructions: Whisk all the ingredients together in a bowl except for the beef. When the sugar has dissolved, add beef and make sure you get all pieces coated. Cover and refrigerate for a minimum of 1 hour, I have forgot and left it in the fridge over night and it was okay. You can pan fry if you like just make sure to use a hot pan to get it a little crispy. The sugars will help caramelize the meat. I have used a George Forman grill and I have also grilled them out over charcoal. That is the reason I get them cut into at least 1/4″ pieces if I decide to grill them.

If you have a dehydrator I have used that too it makes great beef jerky. I sent some to my brother when he was stationed in Iraq with and oxygen absorber in the bag. Regardless of how you cook this the flavors are really great and you will probably cook multiple times and/or modify it because you do not like the heat, onions or ginger. Have fun with it 🙂

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Easy Queso Tex-Mex Style Recipe

Queso BlancoPersonal Chef Austin Texas

I know that living in Texas when eating at a Mexican restaurant we have Queso, and on everything. It has come to my attention that people who are not Texican-i-fied do not love it as much as we do, I think that is a shame. However for the people who do love our Queso, or as Texan Food Group, here is a quick and easy version some might say similar to Rotel but I disagree, because I think this one is much better!

Ingredients:
1-2 T of Butter
1 Can of petite diced tomatoes
6-8 green onions/scallions finely diced using some of the white part
1 tsp salt or you can omit if you want
1/2 cup of heavy cream
8 ounces of Queso Blanco (Kraft makes this)
1 fresh Serrano or jalapeño depending on how spicy you like it, Sometimes I de-seed them and sometimes I leave them in for the heat. There is no right or wrong way on this.
1 T fresh minced cilantro
1 t of fresh garlic
1/2 t ground cumin

Directions: Use a medium size pan over med to low heat. Once the pan is warn add the butter and then add your onions, and pepper and heat them for a few minutes you do not really want any color on them. Then add the garlic and when you smell the garlic aroma you will add the tomatoes , cilantro, cumin and salt and cook for about 7-10 minutes. After it has cooked and is heated through you will add the heavy cream while stirring so you will not curdle it, and then add the cheese and turn the heat down low to start the melting process. After the cheese has melted you are ready to serve.

I have added chicken, beef, beans and poblanos to this recipe. You can add this to nachos, enchiladas, tacos or anything you wish. Enjoy!

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