While we miss our home digs in Bozeman with a passion, serving time in exile down in the Lone Star State has proven to hold some advantages.
Granted, the machinations of setting up a regional office for our business down here is often a pain in the ass, though there are certain compensations that come along with the package.
We haven’t been shoveling snow all winter; hell, there’ve only a few weeks where I didn’t wear shorts and Tevas to the office.
There’s a fair amount of brownlining to do and the central / southern Texas coast offers miles and miles of redfish territory with some tarpon thrown in to keep things interesting.
And Jake’s convinced that Texas’ boasting that the state produces more beautiful women that any other just might be true.
Oh, and have we mentioned these Texicans like to eat? They eat damned good food and lots of it.
We had some with friends this week – Texican Frito Pie.
Traditional chili history has the Texas version of ‘red gold’ (chili) first served by the San Antonio ‘chili queens’ decades ago. People are still being thrashed over the ‘beans vs no beans’ debate – it’s no beans by the way – and brisket probably does make the best chili as long as it’s cooked until the proverbial cows come home.
Combine a bowl of red with the hallowed Frito – also born in San Antonio years ago as per this illustrious NPR history – and you’re talking real down home goodness.
And while most might think the harangue that oft ensues when discussing whether the Fritos belong underneath or above the chili – the correct answer being both – in the eyes of some Texicans it’s an issue worthy oaths and epithets.
Here’s a grown up version Frito pie that’ll almost make you wish you we’re on the Riverwalk in San Antonio today.
Your Fav Chili (we use a brisket based traditional recipe)
Large bag of Fritos
Fresh Pico, again your fav
1 cup shredded Caciotta or Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1 cup crumbled goat cheese
3 Roma tomatoes, seeded and chopped
Poblano or Anaheim peppers, seeded and chopped
Pickled Jalapenos, chopped
Sweet white onion, chopped
Fresh cilantro, stemmed and chopped
2 cups creme fraiche
This one is ridiculously easy.
Prep all the ingredients and lay ‘em out – your guests / diners / family assembles their own.
Yes, the three cheeses make the day. Yes, you need the peppers. And yes, the creme fraiche is better than sour cream.
Cold Shiner Bock makes the day.
Enjoy.
Tags: Friday Feast
