Yahoo Canada Web Search

Search results

1. What Is A Dish Called In Texas Recipe - Yahoo Recipe Search

   Food and Wine

   Chickpea and Swiss Chard Chili

   As a cookbook author and test kitchen cook, I make it my business to learn as much as I can about the recipes I test and develop. I can easily spend hours a day researching the history of a dish or reaching out to experts in their field. I even scour popular blogs (and their comment sections) for whatever information might be useful.Along the way, especially in the comments, I’m often shocked at what I discover: unceasing aggression between people who have strong opinions on food and cooking. Opinions on everything from tomato sauce and puree to hard-boiled vs. hard-cooked eggs.I don’t make it my business to argue with anyone—whether via email, on social media, or in the comments about what makes certain recipes what they are or should be. For instance, what makes a “chili” a “chili” and not just a stew? Some say it has to have meat and meat alone—such as Texas chili con carne—while others insist it must have beans. The quarrels can become quite heated, trust me. But I think it’s safe to say that everyone more or less agrees that a chili must have chile peppers (or chili/chile powder). And I agree. So, I am pointing to the chipotles in this dish and calling it: This recipe is a chili. This smoky, rich chili is one of my go-to weeknight dinners, and for good reason. It’s a one-pot dish that has 10 ingredients (not including salt and pepper) and comes together in just 30 minutes. Plus, you can make it a day or two in advance because it reheats beautifully. If that isn’t enough, it’s also relatively healthy—bacon adds plenty of smoky flavor, but also renders enough fat to cook the aromatics, that way there’s no need for any additional oil.So, give this recipe a whirl—keeping your mind open to what “chili” really is—and remember to not read the comments.  Slideshow:  More Chili Recipes 

   Yummly

   Texas-style Salt and Pepper Pulled Pork

   This ultra-simple recipe with a salt and pepper rub lets the pork shine while adding some killer bark. Pork shoulder, or butt as it’s commonly called, is one of the most forgiving meats to put on a smoker for a long, low and slow cook. The marbling that runs through the meat makes the cut ideal for the novice pitmaster because the intramuscular fat keeps it juicy. Another bonus: A single butt feeds a large group of people. Serve the pulled pork on its own or on sandwich rolls, hamburger buns, or Texas toast (thick garlic bread toasts), with a side of beans, coleslaw, and fried pickles. You can test the temperature of the meat using a leave-in digital thermometer such as the [Yummly Smart Thermometer](https://www.yummly.com/thermometer) or an instant-read. As for the smoker, follow the manufacturer’s instructions to maintain the heat. If you’re using a bullet type, a smoker that’s at least 22-½ inches will require less tending than an 18-inch one. For smoking you'll need 2-4 cherry wood chunks or 1-2 cups wood chips, depending on what your smoker requires; or use apple wood or pecan wood. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of [Cooks with Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).