Our Texas mini vacation included a jeep, cowboy boots, cowboy hats, cattle, big houses, a larger family, and a huge menu of local dishes. More on the Texas tea as promised … Dean & I made time for an early afternoon tea on Friday. We found a tea place in the northern suburb area of Dallas/Forth Worth inside an antique mall. The weather was a mild 70 degrees, warmer than it had been in St. Louis. I was hot after touring the Fort Worth stockyards and happen upon a livestock auction. A cup of hot tea wouldn’t do, though iced tea was served at this establishment with raspberry as the flavor of the day. Simplicitea had all the charm of a small tea house, minus an excellent glass of iced tea. Not homemade, as I did not experience plump flavorful berries in the taste or texture. Disappointed there. Though where their iced tea falls short, their quiche of the day, bacon asparagus and an elegant dessert, orange dream cake ranked high with us! The quiche had a smokey flavor with crisp asparagus tips. And the cake burst with citrus! There were actual bits of orange in the cake, whipping cream between and atop the cake layers, and swirls of orange zest garnished the delicious dessert.
Yes, the quote from “Texas Tea (Part One)” post is a rather bold statement, yet mostly true. The people of Texas love to brag, “the bigger the better”. And Texans love to eat! Therefore, they believe “Texas does not, like any other region, simply have indigenous dishes. It proclaims them…” Many are foodies, and not just foodies, but locavores. They savor local foods and are proud of their creations.
Two of the three dinners we had this vacation weekend included some type of corn dish. At the BBQ on Friday night, a cold corn salad was served as a side dish to beef brisket, pulled pork, and sausage. Other sides accompanied, but the corn salad scored #1! I did not see any green at this meal, other than the green chilis in a dip. Beer, wine, and spirits flowed endlessly amongst the family in the home of one of Dean’s cousins. On Saturday the 80th birthday party for Dean’s aunt was held at her youngest son’s well-decorated home. Hors d’oeuvres were catered as the main entree. Thinly sliced roast beef wrapping a blanched asparagus tip & red sweet bell pepper strip was my favorite followed by another fruity cake, strawberry. Flecks of berries dazzled the birthday girl and 100+ guests. Very luscious! And then there is Babes in downtown Arlington, a famous fried chicken eatery with all the fine fixins including a warm corn dish. Sunday’s dinner was mounds of crispy chicken with creamy mashed potatoes, milk gravy, bacon-smothered fava beans, and herb biscuits with sorghum and honey … no dessert necessary! The ambiance took us away from urban Texas, back 80 years in a small, simple town with a porch light and swing. I am sharing a photo of the warm Grandma’s Corn dish from Babes found on their website. Let me know if you find a recipe that mimics this dish. I, too will do likewise.