Sweet, sweet Texas; anyone have a beef with that? | Intermediate Eater

By John Owen | Jun 26, 2014

No wonder natives of Texas eat so much meat. A seafood diet in a Texas Gulf coast community could produce a sugar flush, possibly leading to obesity and tooth decay.

That suspicion was confirmed during a trip to Houston.

A fishing column in the sporting press reported that a gentleman named Bubby Silver was leading a local fishing derby after catching a 9-pound speckled trout caught with “a strawberry shrimp tail off Hannah’s Reef.”

That edged out an 8-pounder hooked on a tequila sunrise just north of Fat Rat Pass. And a redfish was hooked up in Chocolate Bayou by a contestant using root beer Kelley Wigglers as bait.

Obviously if you dunk a root beer Kelley Wiggler into Chocolate Bayou you have instantly transformed fishing waters into an ice cream float.

Saltchuckers fishing in Puget Sound or off the Edmonds fishing pier have more sense of responsibility and fair play than to try to hook a king salmon with a jolt of tequila sunrise or to stuff a halibut full of strawberry shrimp tail.

Next thing you know these Texans will be feeding gumdrops, Sugar Daddies and Dubble Bubble gum to their longhorn steers, and you’ll be able to trace the path of a midnight stampede by all the candy wrappers.

Just to be on the safe side, maybe we should stick to Ellensburg beef. But give the Texans some credit. This is one of their recipes, and it’s a pretty good one.

 

Tex-Mex Fajitas

 

4 pound slab of flank steak

1 cup Lone Star beer

1 cup Italian salad dressing

soy sauce

onion salt

garlic powder

pepper

avocados

1 lime

flour tortillas to serve eight

 

Sprinkle meat generously with soy sauce, then cover both sides with onion salt, garlic powder and pepper. Massage the spices into the meat.

Mix the beer with the salad dressing, then let the beef sit in this mess for most of the day, refrigerated.

Just before you are ready to eat, peel and mash the avocados, and mix with the juice from the lime.

Grill the beef to medium rare over your barbecue or under your oven broiler.

Cut the meat in thin, diagonal slices and serve along with a basket of warm tortillas.

To construct a fajita, spread a thick layer of avocado over one half of a tortilla. Top with some strips of beef and roll up.

You might also offer your guests toppings of chopped tomatoes, chopped onion and chopped green pepper. Or you can offer a big bowl of spicy salsa. This is the Intermediate Eater’s favorite:

 

San Antonio Salsa

 

30-ounce can of tomatoes

3 jalapeño peppers

1 small onion

1 clove garlic

1 teaspoon cumin

juice of one lime

1 tablespoon Worcestershire sauce

salt, pepper to taste.

 

Cut the jalapeño peppers in half and discard the seeds and stem.

Peel and quarter the onion.

Then all you do is dump the tomatoes, peppers, onion, garlic, cumin, lime juice and Worcestershire sauce in a blender and give it a Texas-sized blast. Taste to see if it needs more salt or pepper.

This is also a great salsa to serve on salads, as a taco chip dip or to heat up your next bowl of chili.

But don’t eat too much. We are having root beer Kelly Wigglers for dessert.

 

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