Texans love food and we believe there are some that no one does better than us.
- Pecan Pie: Pecan Tree is the official state tree of Texas since 1919. Pecan nut and Pecan pie are the official health nut and official state pie of Texas respectively. So, unsurprisingly the pecan pie is a cut above the rest.
- Tacos: Everyday is a Taco day in Texas. Pick any restaurant and you will most likely find a matchless version of Tacos on the menu. They can be loaded or skimpy, but are always delicious.
- Ice Cream: Of course you can find an ice cream in any corner of the world but Texas is home to the yummylicious Blue Bell ice cream (Brenham, TX). The cream used is never older than 24 hours, this means freshness is assured.
- Sweet Tea: Hot summer picnics = Sweet tea in a mason jar. The much popular sweet tea recipe originated from a community cookbook in Texas. Sip, sip, sip……
- Chips and Queso : Tex-Mex restaurants, mostly serve it as an appetizer and we think this is one of the best ways to start your meal.
- Frozen Margarita: They shook up the Tex-Mex history when they were discovered about 45 years ago in Dallas at Mariano’s Mexican Cuisine restaurant. They are perfect for a warm summer evening.
- Texas Caviar: Often devoured as a dip accompaniment to tortilla chips Texas Caviar is a Texan version of the high-class dish. The name originated as a humorous comparison to the original caviar, an expensive hors d’oeuvre of salt-cured fish roe.
- Chicken Fried Steak: This delicious dish only comes in two sizes, large and Texas-sized, we are not complaining
This is a Burpy favorite list, do not forget to tell us if you agree or not by commenting below.
Autumn is known for bringing a bumper crop of fruits and vegetables. The cool temperature makes it appealing to enter the kitchen and experiment with the best the season has to offer. One can play with a whole slew of seasonal produce to bring intense flavors and substantial textures come alive.
From succulent pears and crunchy apples to nourishing greens, your options are plenty. Make the most of what you will find in the season with a comprehensive fall produce guide from Burpy:
- Sweet Potatoes
- Winter Squash
Although some fruits and vegetables are available year-round, they’re more flavorful from September to November and thus should be part of your meal plans.
Labor Day honors the contributions of workers to our economy and social fabric, that’s why we believe it should be stress-free for everyone. After all, you have earned Labor Day.
Whether you planning the last barbeque of the season or a simple meal for the family try these two simple recipes from Burpy to breeze through the long weekend :
Watermelon Feta Skewers
- About 40 (1-inch) pieces cubed watermelon
- About 20 (1-inch) pieces cubed feta cheese
- ⅔ cup extra-virgin olive oil
- 4 cups arugula
- 3 tablespoons balsamic vinegar
- Coarse sea salt and freshly ground black pepper
- ⅓ cup chopped fresh basil
- Set your grill to high heat. Thread a piece of watermelon, a piece of feta and a second piece of watermelon onto a 6-inch skewer. Repeat with the remaining pieces of watermelon and feta.
- Once the grill is hot, brush the skewers on all sides with 2 tablespoons of the olive oil. Grill until lightly charred on all sides, 1 to 2 minutes per side. Remove from the grill and cool slightly.
- To serve, mound 1 cup arugula onto each plate and top with 5 skewers per plate. Drizzle each salad with 1 to 2 tablespoons olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper, and garnish with chopped basil. Serve immediately.
- 2 mangoes, peeled and sliced
- 3 large tomatoes, sliced
- 1 red onion, sliced
- 1 jalapeño, halved and seeded
- 2 limes, halved
- 1 garlic clove, minced
- 1 cup roughly chopped cilantro
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- Set the grill to high heat (or heat a grill pan over high heat). Clean and lightly oil the grates.
- Working in batches, cook the mangoes, tomatoes, red onion, jalapeños and limes on the grill until nicely charred, 3 to 4 minutes.
- Remove the ingredients from the grill and let cool slightly. Dice the mangoes, tomatoes and red onion. Mince the jalapeño.
- In a medium bowl, toss all the diced fruit and veggies together, then add the garlic and cilantro and toss well to combine. Squeeze the grilled limes over the mixture, and season with cayenne, salt and pepper. Give it a final toss, and serve.