Hello to all my foodie friends out there in webland. I hope your new year is starting of to a great start. Am still in the great state of Texas and we spent a few days at the Chapman Cattle and Deer Ranch near Whitset Texas and am not sure if you spell it with one T or two. Anywho they have lots of Beef Master Cattle, Deer, wild hogs, horse's, and last they have a lot of oil. We see it all when we go there and that is really God's country with the sunrise and sunset. We ate B.B.Q. Goat and I think it cost more to buy the goat meat then to buy Beef, just kidding. Anywho we had some great eats served up at the ranch and a lot of it is South Western. Beans, salsa, dips and the list goes on and on. One thing they do have there own Chapman Ranch Cookbook. It has a great Rum cake in there as well. Debbie's daugther-in-laws do almost all the cooking in the kitchen except the B.B.Q. is always done by the men. One morning Kim made "Guisada" which I call a Breakfast Stew that you serve on warmed flour Tortilla's. Watching them make the food was like living in El Paso as a kid in the late fifties. All the food was great there and my hat is off to both Amy, Kim, and Debbie. Just for your information on New Year's eve they had about 35 guest and the girls cooked up some Macaroni and Cheese, Baked Squash in a Garlic Butter sauce, Caesar Salad, and the guys fried us up some tasty Shrimp and Oysters. A good time was had by all sitting around the fire pit and tossing back a few with friends. Anywho if you ever get a chance to visit a Texas ranch I say go for it and I also say thanks to our Cuz for all the good times we have had at the Chapman Ranch and by the way go buy some of that great tasting Nolan's Beef Master, meat there is no better Beef to Eat. I want you to try this recipe of Debbie Chapman's. Yum Yum.
Came Guisada, Southwestern Breakfast Stew
2 pounds Boneless Chuck Roast, trimmed and cubed
1 Onion, Chopped
5 pods Fresh Garlic, minced
1 Can Ro-tel
14 0z. Beef Broth
2 fresh Jalapeno, chopped
2 TBSP. Chili Powder
1 tsp. Onion Powder
1 tsp, Garlic Powder
1 1/2 tsp. Cumin, ground
Salt and Pepper to taste
1/4 Cup Oil for Browning Meat
1 Package Small Flour Tortilla's, warmed
Corn Starch, about 3 to 4 TBSP.
Shredded Mexican Cheese for serving
Trim and cut the meat in cubes, then dry the meat for browning. If you dry your meat it will brown better. Salt and Pepper the meat. Heat the oil in a pan and add the chopped chopped jalapeno peppers and
fresh onions and garlic. Cook till the onions are clear then to that add your dried meat. Brown the meat. Then you slowly add the beef broth. Bring this to a simmer. Add to that the cumin, onion and garlic powders. Then add the rol-tel. Simmer about 2 hours. Then pour off about 1/3 of the juice, reserve it. Then on low add the cornstarch to some of the reserved juice and pour it back into the pan. Maybe a cup or so of the juice. Simmer till thick. Bona ya'll.
You may put whatever you want with this stew like even fried eggs on top of the stew in the tortilla with fresh or bottled salsa. You will enjoy this dish I know I did. It was a favorite. Make sure you top it with some cheese. Please send me a e-mail on how you liked this recipe and please forward some recipes for me to try. Right now when I get back home I will be cooking some more fish dishes and if you have any of them to share please froward them to me at madjon51@aol.com. Come like my FB fan page at https://www.facebook.com/CookingwithMadjon?ref=ts. Go view Cooking With Madjon and Friends on ASTV 95, at www.aikenstandard.com. I will catch you on the next blog and happy trails to you until we meet again. Eileen F. Hutson, MadJon.
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