I have strawberries running through my mind right now. I get so excited when I see those little red beauties show up in the produce section of the grocery store. I know that means summer is coming. And even though the Texas weather has been a bit unpredictable this week, I still can’t get those strawberries out of my head.
Another thing that makes me think of strawberries is the Poteet Strawberry Festival, and it just happens to be going on right now. For more than 60 years, the people of Poteet, Texas, have been sharing and celebrating their amazing strawberry crops with visitors near and far. Poteet is even recognized as the “Strawberry Capital of Texas.”
It was hot, hot, hot at the Austin Chronicle’s 2011 Hot Sauce Festival last weekend with more than 300 contestants vying for the top spot. Salsa verde, queso, habenero, cactus pear, serrano and jalapeno flavored–it was all good. Add good music and you have the makings for a great time in Texas. The best part was all the proceeds went to the Capital Area Food Bank as cash or canned food donations.
If there is one thing Texans know, it’s salsa and, despite reaching more than 110 degrees, thousands turned out for the annual event near the Capitol Building of the Lone Star State.
Peaches are my favorite summer fruit. They are sweet, tart, juicy, crisp and smooth–all in one perfect, fuzzy little package. My favorite way to eat fruit is pretty simple. Just wash it well and sink your teeth in. But, that wouldn’t make for a very good recipe, so here’s my second favorite way to eat peaches: Baked Peaches and Cinnamon Crème.
Baked peaches are like miniature cobblers without all of the sugary gel. Don’t get me wrong. Peach Cobbler is really good, but when you need a quick dessert, Baked Peaches with Cinnamon Crème is sure to impress.
First things first. Preheat your oven to 350 degrees and prepare your ingredients.
Texans know a good steak when we find it, and last weekend I found more than one at the 8th Annual Texas Steak Cookoff in Hico. Don’t let the event’s name fool you, though. All the major food groups were represented: chicken, pork, crawfish, duck, dove, all manner of roughage and, of course, steak.
Cookoff organizers say the event grew slowly at first with only 20–30 teams entering, but after the Food Network made a trip to get a taste of Texas, the event exploded. This year, more than 90 teams competed for $2,500 and bragging rights to the “best steak in Texas.”