Texas Red And A Long Neck Recipes

TEXAS RED AND A LONG NECK

Steps:

• Brown stewing beef in large skillet until done, I like to use an iron skillet.
• Add chopped onions, green pepper, garlic and cook until tender.
• Stir in tomato paste and water.
• Stir in jalepeno peppers, spices and beans.
• Simmer for 45 minutes on low heat, stirring occasionally.

TEXAS CAVIAR (AKA REDNECK CAVIAR)

Steps:

• 1. Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.
• 2. This is great served as a dip with tortilla chips or poured over a bowl of your favorite lettuce...makes a great salad.
• 3. It also makes great gifts when put into pint jars with handwritten labels and a nice ribbon.
• 4. WILL STAY GOOD FOR 7 TO 10 DAYS IN REFRIGERATOR. MUST BE REFRIGERRATED AT ALL TIMES.

SOUTHERN REDNECK CAVIAR

Steps:

• Mix all ingredients together.
• Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
• Serve with Tostitos Scoops or whatever chips you prefer.

BASIC TEXAS RED

Steps:

• Chile Paste - Wearing rubber gloves, stem and seed the chile pods and cover with near-boiling water. Let steep for 30 minutes, then pour off the water and puree the softened pods in a food processor until they form a paste. Pass through a sieve to remove skins and errant seeds. Set aside.
• Chili - Dice the chuck neatly into 1/2 to 3/4-inch cubes (partially freeze the meat for easier dicing).
• Heat the bacon fat in a really big skillet, and working in batches, saute the beef and pork until no longer pink. Drain off the fat.
• Place the meat, along with several grinds of pepper, the onions and garlic, in your favorite chili pot and add 1 1/2 cups of the beef or chicken broth. Bring to a boil, lower to a simmer, and cover. Keep the lid on, and your hands off, for 90 minutes.
• After 90 minutes, stir in the chili powder, cumin, oregano, salt, tomato sauce, chocolate and half the chile paste. Cover and cook for another half-hour or so.
• Check for consistency. If it's too thin, scoop out the meat and reduce the sauce by bringing to a boil, and when you're happy with it, return the meat to the pot. Stir in the brown sugar. (If it's too thick, add some more of the broth.) Or, simply add the maize flour and let simmer 5 minutes.
• Cook, uncovered, for 10 more minutes, and check for seasoning. You can add more salt, chili powder and cumin if you like, or more chile paste if you want to amp it up, or more brown sugar if you like it sweet and hot.
• Serve with a squeeze of lime and a dollop of sour cream. Have cheese handy. And serve with a bowl of beans on the side, if you must.

REDNECK CASSEROLE

Steps:

• Set your oven to 450.
• Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside.
• Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.
• Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.
• Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.
• Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).