Special Features

• Heavenly Deviled Eggs
  by Patrica Mitchell
  During our last backyard barbecue, I made my way through the group of friends and neighbors bearing a platter of deviled eggs. By the time I reached the table, more than half of the deviled eggs had disappeared, plucked from the platter by hungry guests. Fortunately, this did not take me by surprise. I am aware of the power of the deviled egg.



• Inwood Estates Vineyards, Part 2
  by Randy Lankford
  In part two of the article series on Inwood Estates Vineyards, owner Dan Gatlin shares his winemaking insight on balancing temperature and selecting terrain to find the perfect Texas grape.



• Sandwich Time
  by John Raven, Ph.B.
  The most popular version of the invention of the sandwich is that John Montague, the 4th Earl of Sandwich, ordered sliced cold meat between two slices of bread so he could eat and not get his hands greasy while playing cards.



• Whole Foods Market: It's a Natural!
  by Lori Grossman
  It seems like they've been around forever, but – can you believe it? – Whole Foods Market started out in 1980 with one store in Austin, Texas. This forerunner of the big "natural and organic" food chains has grown to over 270 locations in the United States, Canada, and the United Kingdom.



• Texas Cooking Fiesta® Dinnerware Store
  See colorful Fiesta® place settings, serving pieces and accessories in all the many hues.



• Have you read John Raven's latest Q&A column, Ask Dr. John? Not only does he field questions about barbecue, chili and outdoor cooking in general, but his downhome culinary knowledge extends to all parts of the menu.

Classic Article:
Perfect Iced Tea
by Patricia Mitchell

What could possibly be wrong with the beautiful glass of iced tea pictured here? You'll find out when you read Patricia Mitchell's step-by-step instructions for making perfect iced tea.

Texans love their iced tea. We are not fanatics about it, mainly because we pretty much take for granted being able to get a good glass of tea, properly served, 365 days a year at most any restaurant. And, yes, like all southerners, we drink it year round, not just when summer is searing, but when the snow flies, too. Read more ...



Recipes:
Marinade for Grilled Chicken

Marinating chicken prior to barbecuing is optional. In fact, it's quite possible to make excellent barbecued chicken without it, but for those of us who like to meddle with our food, I recommend this simple marinade.

• 1/2 cup fresh lime juice
• 1/2 cup apple juice
• 1/2 cup vegetable oil
• 8 cloves garlic, minced
• freshly ground black pepper, to taste

Trim any excess skin off chicken pieces. Marinate bone-in and skin-on pieces 8 hours or overnight. Skinless, boneless pieces should be marinated no more than 1 hour. This marinade does its job during the marinade process, so drain the chicken pieces and, with paper towels, blot marinade from surface of chicken before putting on the grill.

Makes enough for about 8 good-sized pieces of chicken.

Chocolate Fudge Brownies

With or without pecans, these brownies are terrific.

• 3/4 cup (1-1/2 sticks) butter, melted
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs, at room temperature
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans (optional)

Preheat oven to 350°F.

With an electric mixer, cream the butter, sugar and vanilla. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Gradually add the flour mixture to the creamed mixture, blending well, but do not overmix. If you are using pecans, stir them in.

Spread the batter into an ungreased 8-inch square pan or baking dish. Bake for 40 to 45 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan before cutting into squares. Makes 16 2-inch-square brownies.

Note: For an extra special touch, toast the pecans in a 350°F oven for about 10 minutes, stirring occasionally. Then let them cool before adding them to the mix.

You can find these and over 600 more recipes in Grandma's Cookbook.

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