rise and rule during the Harlem Renaissance.” @PasteMagazine interviewed co-aut… https://t.co/kQXLaSxh6q about 9 hours ago • Reply
RECIPE: Bob Armstrong Dip (from The Austin Cookbook by Paula Forbes) The following recipe comes from Matt’s El Rancho in Austin, TX. Scroll down to watch a video about the origins It may be only January, but it is of Bob Armstrong Dip! already the most delicious day of the year; it’s #NationalPieDay! Former Texas land commisioner Bob Armstrong was a Matt’s El Rancho regular. Apparently bored of the typical 🥧 Discover th… menu offerings, legend has it Armstrong asked Matt Martinez Jr. to make something up just for him. Martinez https://t.co/B6poSgdyCb added a scoop of beef taco meat and a scoop of guacamole to the restaurant’s queso, and Tex-Mex history about 13 hours ago • Reply was made. Armstrong died in 2015, but he’s still on a first-name basis with Matt’s El Rancho diners, who order small Bobs and large Bobs every day. "It's a lot of fun to read, and will You can make any of these three components separately, if you like, or make a vegetarian Bob by swapping spark reflection on the the beef for some pinto beans. Serve this with tortilla chips. importance of making room for all of life’s transition…
Makes 1 large Bob, with a bit of leftover meat and guac. Serves 6. https://t.co/THWjB6yWWk about 15 hours ago • Reply
For the meat
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● 8 ounces (225 g) ground beef GRAPHIC NOVEL, BOOK 1 by ● ¼ cup (35 g) finely diced red bell pepper Frank Herbert, @DuneAuthor, ● ¼ cup (35 g) finely diced onion @TheKJA, @allenraul, &… ● 1 stalk celery, finely diced https://t.co/0W0Umd6a2l ● ½ teaspoon granulated garlic powder about 16 hours ago • Reply
● ½ teaspoon ground cumin
● 1 teaspoon salt ● 1 teaspoon black pepper
Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
For the guacamole
● 2 ripe avocados, peeled, pits removed
● Juice of ½ lemon ● ½ teaspoon granulated garlic powder ● 1 tablespoon vegetable oil ● 1 small Roma tomato, finely diced ● Salt
Combine the avocados, lemon juice, granulated garlic, and oil, mashing everything slightly. The mixture should be chunky, not smooth. Stir in the tomato and season with salt.
For the queso
● 1 stalk celery, finely diced
● ¼ cup (35 g) finely diced red bell pepper ● ¼ cup (35 g) finely diced white onion ● ½ cup (75 g) diced poblano pepper ● ½ cup (90 g) diced Roma tomato ● 2 cups (225 g) shredded or cubed American cheese (processed cheese will work in a pinch)
Bring 1 cup (240 ml) water to a boil in a small saucepan. Add the celery, bell pepper, onion, poblano, and tomato and boil briefly to cook everything, about 1 minute. Turn the heat down to low, and gradually whisk in the cheese. Heat for a few minutes, stirring constantly. The second all the cheese is melted and everything is heated through and smooth, remove from the heat so it doesn’t overcook. Do this step right before serving: If you used American cheese the dip will separate as it cools; if you used processed cheese it will develop a skin on top as it sits.
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about ½ cup (120 ml) of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Trivia! Believe it or not, queso isn’t the only thing named after beloved statesman Bob Armstrong. Thanks to his role in convincing the state to purchase a 300,000-acre ranch on the Texas- Mexico border—including its eight-milewide collapsed ancient volcano—the visitor center at Big Bend Ranch State Park has been named in his honor.
The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it’s a source of intense pride and inspiration for chefs and diners alike.
Organized by Austin’s “major food groups”—like barbecue, tacos, and Tex-Mex—The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.
For more information, click here.
#abramsbooks #abrams books #the austin cookbook #austin #austin tx #bob armstrong #bob armstrong dip #matt's el rancho #4th of july weekend #4th of july #4th of july barbecue 4 years ago 36 0 Comments
Complete Download (Ebook) Our Story Begins by Elissa Brent Weissman; Alex Gino; Chris Grabenstein; Gordon Korman; Jarrett J. Krosoczka; Thanhha La ISBN 9781481472104, 1481472100 PDF All Chapters
