How To make Southwestern Grilled Cacti Soup
-Robbie Shelton 6 oz Clarified Butter -- 1 1/2
-sticks or 12 tbs.* 1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf -- cut in small -pieces 1 c Tomatoes w/Green Chilies
-diced 1/4 bn Broccoli
chopped
1 md Yellow Onion :
chopped
1 1/2 c Yellow Corn Kernels -- cut
-from the cob 3 oz Jicama peel & julienned
3 md Nopalitos :
grilled &
-julienned (reserve 1/2 of -one for garnish 1/4 bn Cilantro washed & chopped
:
GARNISH----- -Reserved Nopalitos Sour Cream Cilantro -- chopped
Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat. Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened. Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly. Add cheese, stirring until completely melted, then stir in tomatoes with green chilies. Reduce heat to low and simmer while preparing following mixture: In another saucepan, over high heat, melt remaining 4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes. Add nopalitos and simmer 1 more minute. Turn off heat and add remaining chicken stock. Transfer to food processor or blender and puree until smooth. Blend puree into soup mixture and stir in chopped cilantro. Garnish each serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2 1/2 quarts.
NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top and pour clear butter off; discard milky residue. This recipe is from Ed Baich from Baich's Bar & Grille. Located on the ground floor of the 2016 Main building in Houston.
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For Great Vegetarian Tacos, Try Cactus — Snack Break
The best vegetarian taco filling is something you might not expect. At Los Tacos No. 1, located inside New York City’s Chelsea Market, nopales, or cactus, tacos are a big hit. Watch the video above to see how the plant is prepared and served.
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Marinated Cactus Recipe- Super Easy and Delicious
This entertaining fun video shows a great way to prepare cactus in an amazingly simple way. It's super healthy because it's dehydrated at a low temperature (high heat kills enzymes and nutrition). Prickly pear Nopale cactus are all over the southwest and also found in spanish markets. Their nutritional and medicinal qualities are legendary. High in protein and fiber, cactus even help with diabetes and many other health issues. The ever entertaining Cara Brotman makes eating healthy fun, easy, simple and exciting. Enjoy the video, subscribe, tell your friends and be sure to check out the healthy cookbook at HealthyCookbook.com of course.
Marinated cactus recipe:
3 prickly pear (Nopales) cactus pads
1 red onion
Marinade:
3 Tablespoons olive oil
3 Tablespoons soy sauce or Tamari
Juice 1 lemon
1/3- 1/2 Tablespoon Chipotle powder
Remove cactus prickles with knife and cut cactus into strips if you want. Coat cactus with marinade and place on dehydrator sheet. Mince onion and stir with remaining sauce and top onto cactus. Sprinkle some more chipotle powder over everything and dehydrate 118F / 45C overnight or at least 10 hours. Eat warm right out of dehydrator. You can keep the dehydrator going for a whole day if you want and just take another piece out as you pass by throughout the day. YUM!!!
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Cactus stir fry recipe
IF your like me eating the same things can get boring. So here is a new recipe with an ingredient that I've never tried before. That special ingredient is cactus. So sit back take notes and give it a try.
Desert Survival Food: Prickly Pear Cactus (Nopales) -Junkyard Fox
I remove, process and roast one of the most abundant foods that can be found in the american southwest. Rich in vitamin A, Vitamin C, fiber and antioxidants, it makes an excellent survival food.
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filmed in parts of Texas, New Mexico and Arizona. Survival, Self-Reliance, Bushcraft, Camping, Making Fire, James Harris. Original music by Cuervo Negro. Junkyard Fox
Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
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Thanks, Sarah Penrod & Team