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State Fare Creamed Corn

Serves four

  • 5 ears corn, shucked
  • 1 cup water
  • 1 tablespoon sugar, or to taste
  • 1 pinch salt, or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon butter, softened
  • 1 tablespoon flour

Remove the silk from the ears of corn by rubbing with a damp dishtowel. Stand each cobb on the stalk end and use a sharp knife to cut the kernels off the cobb, rotating after each stroke.

Place kernels in a small saucepan or deep skillet set over medium high heat. Add water and bring to a boil, stirring occasionally. Add sugar, salt and pepper.

Mix the softened butter and flour together in a small mixing bowl until smooth. Remove corn from the heat, then stir about 1 ½ tablespoons of the butter mixture into the corn to thicken. Stir until smooth and serve.


Jimmy’s “Texas Red” Chili

Serves four

  • 3 Ancho Chiles, stem and seeds removed
  • 3 Pasilla Chiles, stem and seeds removed
  • 3 pounds Beef Chuck, fat and all sinew removed, cut into small dice
  • 1/3 cup Canola oil
  • ½ teaspoon Salt (omit if using broth containing sodium)
  • 1 teaspoon Black Pepper, ground
  • 1 large Yellow Onion, cut into large dice
  • 4 cloves Garlic, minced
  • 1 cups Shiner Bock beer
  • 1 quart beef broth, low or no sodium
  • 1 each bay leaf, (1/4th if California Mountain Laurel)
  • 3 tablespoons Masa Harina or Maseca
  • 1/3 cup Water
  • ½ teaspoon Salt, or to taste
  • 1 teaspoon Black Pepper, or to taste
  • ¼ teaspoon Lime juice, freshly squeezed

Preheat oven to 325˚ F. Wash chiles and spread on a baking sheet. Place in oven and let roast 8 minutes, turning once. Remove from oven and let cool. Place in a saucepan with water to cover. Set over medium high heat and bring to a boil. Place a small sturdy plate or two on top of the chiles to keep them submerged. Let cook about 30 minutes or until soft. Remove from the heat and let cool. When cool, transfer the chiles and enough liquid to a blender jar and process until smooth. Set chile puree aside.

Set a heavy-bottomed soup pot over high heat. In a mixing bowl, combine the diced beef with 3 tablespoons canola oil, and the salt and pepper. Mix thoroughly. When the pot is hot, spread the meat in a single layer. Do not stir, but let cook until browned on one side before turning slowly. Take your time with this. When the meat is browned, remove from the pot.

Let the pot reheat but not quite so hot as before. Add the remaining oil, swirl to coat the bottom and add the onion and garlic. Stir as it browns but do not let it burn, turning down the heat as the moisture evaporates.

Add the chili paste and let cook until thick and shiny. Then add the browned beef along with the juices and stir well to cook. Let cook a minute before adding the beer and stock. Add the bay leaf and let come to a rolling boil before reducing heat to a quick simmer. Cook until the meat is tender, about 45 minutes. Remove the bay leaf.

Place the masa harina in a small mixing bowl and add water. Stir until a smooth slurry forms. Remove the pot from the heat and allow to cool a bit. Stir in the masa misture taking care that it doesn’t lump. Return to the heat and stir as it returns to the boil. Reduce heat to a simmer.

Taste to see whether seasoning is needed, adding salt and pepper. Finish with lime juice to taste. Let stand on low heat for 20-30 minutes for the flavors to blend before a final seasoning prior to serving.