Foods and Flavors of San Antonio

Experience the flair and culture of San Antonio...

This cookbook captures the best of San Antonio's unique Tex-Mex foods and flavors. Chadwick begins the book with a tour of San Antonio, highlighting the city's famous attractions, then provides more than 250 recipes with easy-to-follow instructions that both beginning cooks and experienced chefs will enjoy. With recipes such as Chicken Chipotle Enchiladas, Paseo Del Rio Chili, and Alamo City Pot Roast, this cookbook is sure to bring the essence of San Antonio into every kitchen.

Mexican Pork Chops

There are two ways to make this, either in the oven or on the stove top. You can also substitute chicken breasts for the pork chops.

• 2 -3 T. olive oil
• 4 center loin pork chops, trimmed of fat
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1/4 tsp. black pepper
• 1 T. chili powder
• 1/4 tsp. ground cumin
• 1-1/2 cups water
• 1 (15 oz.) can Mexican stewed tomatoes, cut up
• 3/4 cup long-grain white rice
• 1 cup shredded Cheddar cheese

Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking dish with cooking spray. Set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops and brown on both sides. Transfer to the prepared baking dish.

Add the onion, green bell pepper, and garlic to the skillet. Saute in the pork drippings until tender. Season with the black pepper, chili powder, and cumin.

Add the water and tomatoes. Cover and simmer for 5 minutes to blend the flavors.

Sprinkle the rice over the pork chops. Pour the sauce over. Cover
with aluminum foil and bake for one hour.

Uncover and sprinkle with the cheese. Bake, uncovered, for 5 to 10 more minutes or until the cheese melts.

Stove Top: Return the pork chops to the sauce in the skillet. Prepare the rice separately. Cover and simmer for 45 minutes, stirring and turning occasionally. Serve over hot cooked rice.

Variation: To make Mexican Chicken Chops, use 4 skinless, boneless chicken breasts instead of the pork chops.

Visit Foods and Flavors of San Antonio for recipes and to experience the San Antonio lifestyle.

Cooking / Regional & Ethnic / American / Southwestern States
$19.95, 240 pages, 6 x 9, Paperback, Index, ISBN: 978-1-589806467

Published by Pelican Publishing, March 2009

Available in bookstores or buy from Amazon.

Interviews and Reviews:
Press Release, Midwest Book Review, My San Antonio

Aprovecho: A Mexican-American Border Cookbook

Aprovecho is a celebration
of the food and culture found along the US-Mexico border, a unique blend of two cuisines.

This comprehensive book contains more than 250 recipes--from traditional border fare including enchiladas, quesadillas, and margaritas to more exotic delights like Cactus Salad, Lobster and Tequila, and Watermelon Sorbet. The recipes feature a tantalizing array of ingredients from both sides of the border. Easy-to-follow instructions will have you creating Border delicacies in no time!

Included are special sections that relate popular legends, such as La Llorono and the Chupacabra, an explanation of how tequila is made, instructions for making your own festive pinatas, a glossary of chiles and cooking terms, and a Mexican pantry list so you'll always be prepared for a fiesta!

Chile Colorado

• 4 ounces dried New Mexico chiles
• 3 cups water
• ½ cup olive oil or salad oil
• 2 large onions, chopped
• 3 cloves garlic, minced or pressed
• 5 pounds boneless beef chuck, cut into 1 ½ inch cubes
• ½ cup all-purpose flour
• ¼ cup chopped fresh cilantro
• 2 teaspoons each ground cumin, ground cloves, dry oregano leaves, dry rosemary, and dry tarragon
• 2 large cans ( 28 ounces each) tomatoes
• 1 can ( 14 ½ ounces ) regular strength beef broth
• Garnishes: choose from the following, arranged in separate bowls: 2 cups ( 8 ounces ) shredded Cheddar cheese, 2 cups diced tomatoes, and 1 large onion, finely chopped

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in a 2 ½ to 3 quart pan. Bring to a boil over high heat; reduce heat, cover, and simmer until chiles are soft (about 30 minutes).

In a blender, whirl chiles and their liquid until puréed. Rub purée through a fine wire strainer; discard residue. Set purée aside.

Heat oil in a 6 to 8 quart pan over medium heat. When oil is hot, add onions and garlic; cook stirring often, until onions are soft (about 10 minutes). Sprinkle meat with flour. Add meat and chile purée to pan and cook, stirring for 5 minutes.

Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with a spoon) and their liquid, and broth. Bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring often, until meat is very tender when pierced ( 3 to 4 hours).

Offer garnishes to add to individual servings.

Visit Teresa Cordell at Mexican American Border Cooking.

Published by Hippocrene Books, 2004
$16.95, 378 pages, 6 x 9, Paperback, Index, ISBN: 978-0-781812061

Available in bookstores or buy from Amazon.