Wednesday, February 25, 2009
Foods and Flavors of San Antonio was written and developed by Gloria Chadwick, foodie extraordinaire. The cookbook prefaces the many wonderful Tex-Mex recipes – 242 to be exact - with a delightfully written overview of the city of San Antonio, Texas. Her excitement and fascination of her new hometown comes through in her vivid descriptions of the multitude of attractions the city has to offer both visitors and San Antonio natives. Her appreciation for the town could very well make her an ambassador for San Antonio.
Within the pages of this book, readers experience a wide range of attractions and are offered online links to further explore the unique areas of this exciting city. No need for maps and pamphlets here.
The Alamo, The Mission Trail, The Water Garden, El Mercado, The Riverwalk, Mariachi music and most of all the food.
The cookbook portion of Foods and Flavors of San Antonio offers its’ readers a delicious cross section of the finest Tex-Mex cuisine San Antonio is well known for.
A wide array of deliciously seasoned dishes will entice everyone from the novice to the more experienced cook in preparing recipes with a Texas – Southwestern – Mexican flair.
Some of the recipes that caught my eye were: Breakfast Tacos, Cheese and Potato Stuffed Poblano Chiles, Chimichangas, Chipotle Chicken, Margaritas, Mexican Mocha, Churros and Fabulous Flan. These are a sample of some of the most delectable recipes you will find within the pages of Foods and Flavors of San Antonio. The recipes are well written and easy to follow with readily available ingredients.
The cookbook makes an excellent addition to any cookbook enthusiast’s collection. I strongly recommend the purchase of Foods and Flavors of San Antonio. It makes an outstanding gift for the “chef” in the family.
My congratulations to Gloria: a knowledgeable writer, teacher, author, and marvelous foodie friend.
In honor of Gloria’s distinct appreciation for her Kahlua, I decided to make the Kahlua Cookies and Kahlua Coffee recipes found in her cookbook – and I’m NOT sharing!
2 cups hot, strong coffee
1/2 cup tequila
1/2 cup Kahlua
1 teaspoon vanilla
2 tablespoons dark brown sugar
2/3 cup heavy cream
Brew the coffee in a coffee maker.
Add the tequila, Kahlua and vanilla to the coffee in the carafe. Stir well to mix.
Add the sugr and stir until it is completely dissolved. Pour into cups and drizzle in the cream. Serve hot.
Variations: To make Cool Kahlua Coffee, place the prepared coffee in te refrigerator for 20 minutes, then pour into cups and drizzle the cream. Serves 4.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cups cocoa
1/2 cup butter, melted
1/4 cup vegetable oil
1/4 cup Kahlua
1 teaspoon vanilla
4 large eggs
In a large mixing bowl, combine flour, baking powder, salt, sugar, brown sugar and cocoa.
In a separate medium-size bowl, whisk together the melted butter, oil, Kahlua, vanilla and eggs.
Pour the liquid mixture into the dry ingredients. Mix well. Chill the dough 12 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Lightly butter a cookie sheet of lay a sheet of parchment paper on the cookie sheet to prevent sticking. Sprinkle confectioners' sugar on a plate.
Using a melon baller or a small cookie scooper, make 1 cookie at a time rolling it in the powdered sugar before placing it on the prepared cookie sheet.
Place cookies about 1 1/2 inches apart on sheet. Bake 10 to 12 minutes or just until the cookie is set and the centers are not liquid. Do not overbake. When the cookies are cooled, they will puff and crack. Cool 5 minutes on a cooling rack then remove cookies and place on a plate. Do not stack cookies for at least 1 hour.
Yields 3 dozen.