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April 29 to May 3, 2009 - Midnight Cowboy, The Last Picture Show, Larry McMurtry - Passes now on sale

Special Features

• Condiments for Compliments
  by John Raven, Ph.B.
  We all know what condiments are. They are things put on the dining table that are added to your food to improve or mask the taste. The big three of condiments are ketchup, mayonnaise and mustard. You can bet the ranch that you or someone you know will be using one or more of the big three today.


• Go Veggie for Earth Day
  by Lori Grossman
  In honor of Earth Day and the coming of spring, let's all enjoy a bit of vegetarian cuisine. Texans are known for being meat eaters. We do raise lots of cattle here, and who can resist great barbecue or chicken fried steak? There are two good reasons to eat "veggie" at least occasionally: Researchers say we should eat less red meat, plus vegetarian dishes are cheaper to prepare (something to consider in these trying economic times).


• Smoker Evolution
  by John Raven Ph.B.
  My good friend and neighbor George Pearce inherited the job of being Camp Boss down at Luckenbach, Texas for the Hug-In. The Hug-In is what remains of an old tradition started by chili heads way back when. It is still about the most popular event for Luckenbach.


• King Tut Returns to the Dallas Museum of Art
  by Lori Grossman
  When Egyptian officials were deciding which American cities would host the encore tour of "Tutankhamun and the Golden Age of the Pharaohs," Dallas had an unexpected ally - Pharaoh Ramses the Great. Exhibit through May 17, 2009.


• Texas Dinnerware Store featuring Fiesta® Dinnerware
  See colorful Fiesta® dinnerware 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:

Brisket from B to T
by John Raven, Ph.B.

I have been asked for step-by-step instructions for preparing a barbecued beef brisket. Here is what I have come up with.

First of all, you need a brisket. Outside of Texas you might have a little difficulty finding one. Ask your favorite butcher to assist you. The brisket comes from the breast of bovines. It, in its natural configuration, resembles a human foot. The "heel" is thicker than the "toe" by about double. The toe is wider than the heel. Sort of wedge shaped with the small end of the wedge being the heel. Read more ...



Recipes:
Strawberry Shortcake

This recipe will make six individual shortcakes or one 8-inch shortcake that is sliced and served like a layer cake. Either way, you have a delicious dessert that makes a beautiful presentation.

• 5 cups sliced strawberries
• 6 tablespoons sugar



• 1-1/2 cups heavy cream (whipping cream)
• 2 tablespoons sugar
• 1 teaspoon vanilla extract



• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1/2 cup (1 stick) cold butter
• 1 egg, slightly beaten
• 1/2 cup heavy cream (whipping cream)
• 1 tablespoon milk, if needed



• Softened butter

Several hours before serving time, slice the strawberries. Mash one cup of the strawberries with a potato masher. Stir the mashed berries and juice back in with the rest of the berries. Sprinkle the 6 tablespoons sugar over the berries, stir a few times and keep at room temperature until serving time.

Whip the 1-1/2 cups heavy cream to soft peaks, adding the 2 tablespoons sugar while the mixer is running. Gently fold in the vanilla when the cream is whipped. Refrigerate until serving time.

Preheat oven to 450°F degrees. If you are making an 8-inch layer shortcake, butter an 8-inch cake pan.

Sift together the flour, salt, baking powder and sugar. Cut in the butter with a pastry blender or two knives until mixture has the consistency of coarse crumbs. Combine the beaten egg with the cream and pour over the dry ingredients all at once. Stir briefly just until mixture comes together. If mixture seems dry, stir in 1 tablespoon milk.

For the 8-inch layer shortcake, lightly press the dough into the buttered cake pan, leaving the edges slightly higher than the center. Bake for 15 to 18 minutes. Remove from pan and cool on rack for 5 minutes.

For individual shortcakes, turn dough out on a floured surface and knead and fold 6 or so times. Gently pat the dough to a thickness of 3/4 inch. Cut 3-inch rounds with a cookie cutter. Gather the scraps back together and knead lightly until you have at least six rounds and have used all the dough. Place rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes. Cool baking sheet on a wire rack for 5 minutes.

To serve either size shortcake, split and butter the shortcake with the softened butter. Spoon strawberries and whipped cream between the layers and over the top. Serve at once while still warm.

Note: To easily and neatly split the 8-inch shortcake, stick 6 or 8 toothpicks into the side of the layer, just at the middle, all around the layer - like a sun with rays. Using the toothpicks as a guide, slice through the layer with a serrated knife - a bread knife works great.



Frito Pie

This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.

• 3 cups Fritos corn chips
• 3/4 cup chopped onion
• 1 cup grated cheddar cheese
• 2-1/2 cups chili (your favorite -- homemade, canned, whatever)

Preheat oven to 350°F.

Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.

Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.



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

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