Yep! We've got some Texas-sized 'famous' hometown fun recipes right here in Arlington. And, where else to start than with the most famous one of all.
By the way, feel free to copy and use any of these recipes. And, email me yours, too. Steve at rstevemccollum@yahoo.com. Thanks for sharing!
Ready? Here we go. Whoops. I forgot something. Be sure to stay tuned, because I'm on the hunt for these 'famous' Arlington recipes:
- the fried apple pies at Buck N'Loons Restaurant,
- the tortilla chips at Campo Verde Mexican,
- the hush puppies at Catfish Sam's Restaurant, and
- the Irish Nachos at J. Gilligan's Bar & Grill.
Let me know if there are any more I need to round up. I'm only looking for the ones that are healthy and really good for you. OK, now let's get started.
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The Most Famous Hometown Recipe of All
I used to know this one, but I've forgotten. Sorry. Anyway, it's a really big secret. There was even a huge lawsuit when an employee tried to abscond with the 'secret BBQ sauce' recipe.
Down at Spring Creek BBQ, owner Chris Carroll takes the 'secret BBQ sauce' recipe mighty serious. Anyway, it is a hometown recipe. Invented right here in Arlington, Texas. It's made Chris a ton of $$$, too.
So, to enjoy this delicious 'secret BBQ sauce', guess you'll just have to pay Spring Creek BBQ a visit. Your tastebuds will surely thank you.
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Steve's Scrambled Egg Sandwich
Seriously, this is my very own (and only) creation. Did it over forty years ago. My great high school friend, Robert Gallagher, Entertainment Director over at Billy Bob's Texas, claims that this sandwich has brightened his otherwise dull, boring life. (Guess I need to go eat another one).
Ingredients:
- Two slices of white bread
- Whole milk
- Salt and pepper
- Two eggs
- Real mayonaise
In whole milk, scramble two eggs until lightly done and fluffy, not too soft, not too hard. Top with salt and pepper, not too much, not too little. Spread real mayonaise, not too thick, not too thin, on both slices of white bread. Assemble. Eat and experience a new awakening. For real.
If you are on a fishin' trip with the guys, it's OK to substitute beer for the whole milk.
The fiesta style: add fresh chopped cherry peppers, banana peppers, and cherry tomatoes, not too fine, not too course. You can even toast the bread, light or dark, your call. Now, you've got hold of something that will change your life.
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Incredible Chili, Texas Style from Dick Malec
Alright, no more kidding around. Time for us to get dead serious.
We're going to talk about true gourmet Texas chili made the old-fashioned way. And in Texas, chili is dead serious business. Especially, when it's the recipe of one of the most dead serious people in Arlington; former City Councilman, and my really good friend, Dick Malec.
Now, I know a lot about good, great and absolutely awful chili. I was a Chili Cook-Off judge for eight years straight. So, I know what I'm talking about. And, I promise that this is the absolute best darn chili you will ever taste. Period.
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For coating meats (before browning):
- Use a large resealable plastic bag.
- Combine ½ cup all-purpose flour, 1 tbs. salt, ¼ tsp. pepper, plus your favorite seasoning spice, into the bag.
- Add meat in batches, toss and coat.
- Then brown meat in oil. Add more oil as needed for browning.
Ingredients:
- ½ lb. bacon, diced
- 3 medium onions, minced
- 1-½ lb. pork loin, ½" dice
- 1-½ lb. Sirloin tip, ½" dice
- 1-½ b. ground chuck, (chili grind)
- 2 cans (15 oz. each) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 2 tbs. fresh cilantro, minced (add last 5 minutes)
- 3 cloves garlic, minced
- 2 habanero chili peppers, unseeded, minced
- 2 hatch chili peppers, unseeded and minced
- 2 jalapeno peppers, unseeded and minced
- 2 tbs. ground cumin
- ½ tsp. dried oregano
- 2-3 tbs. hatch chili powder (hot to extra hot)
- 18 oz. beer (not light)
- 1 shot (3 tbs.) tequila (optional, add last 5 minutes)
- 1-2 tsp. salt
- ½ tsp. pepper
Instructions:
- In a large skillet, cook bacon until brown.
- Drain and place in slow cooker or Dutch oven (5 qt. +).
- Remove all but a small amount of fat from skillet and saute onions, bell pepper and celery until slightly brown.
- Place onions, bell pepper and celery in slow cooker or Dutch oven.
- Cut (½ inch dice), pork loin, and sirloin tip.
- In a large resealable plastic bag, combine flour, salt, pepper etc.
- Add all meat in batches toss and coat.
- Combine cut pork loin and sirloin tip and ground chuck in batches in the skillet and brown meat in oil.
- Drain off fat and add meat to slow cooker or Dutch oven.
- Add remaining ingredients except cilantro, tequila, and the suggested garnishing.
- Cover, set cooker on low heat and cook for 6 to 8 hours. Meat should be very tender.
- Add tequila and cilantro about 5 minutes before serving.
- Taste and adjust seasonings.
- Spoon chili into a bowl and garnish as desired.
- Yields 8 servings.
Suggested garnishing: Sour cream, guacamole, chopped green onions, sweet red pepper and grated cheese, all are optional (add individually or mixed to your taste).
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By the way, this here is big-time award winning chili. It's won a lot of awards, including 1st place right here in Arlington. At Skippy's Mistake Chili Cook Off.
Never heard of Skippy's Mistake? Guess you haven't been around here too long, have you?
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The Best Margarita Recipe Ever from Dr. Martha
Pardner, don't know about you, but thinking about all that chili (and Skippy's) has got my throat a little dry. Looks like Dr. Martha has the right perscription at the right time.
One Drink...................................................
2oz - Tequila (Patron/Tres Generaciones)
2oz - Fresh squeezed Key Lime Juice
1oz - Orange Liqueur (Grand Maranier/Cointreau)
4 tbsp of powdered sugar
First, mix lime juice and powdered sugar until dissolved. Then add tequila, orange liqueur and ice (for on the rocks). Shake it up in a shaker with the ice. Pour into a frosted glass with salted rim. Adorn rim with a slice of lime. Enjoy...ahh!
CAUTION: This perscription tastes so good, you'll down one after another...then before you know it...you're all gone.
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