Tuesday, March 25, 2014
Her tales of fun, food and the South are so popular, she now has a second cookbook, "The Homesick Texan's Family Table," with even more foods like great nachos, coffee-coated pork chops and bacon-cheddar biscuits. Fain has the kind of food you need when you need food to share.
Case in point? Her variation on the popular ranch oyster crackers. The original recipe is a classic tear-open-an-envelope recipe, using ranch dressing mix and lemon pepper. In Fain's version, you make your own base by starting with buttermilk powder, a really handy thing to keep in your refrigerator, and boosts the flavor with smoky chipotle chile powder.
Leave it to a Texan to really kick things up a notch.
Chipotle Ranch-Spiced Oyster Crackers
From "The Homesick Texan's Family Table," by Lisa Fain (Ten Speed Press, $29.99). Look for buttermilk powder on the baking aisle.
1/4 cup buttermilk powder
2 teaspoons dried onion flakes
2 teaspoons dried dill weed
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon chipotle chile powder
1/2 teaspoon kosher salt
1 (8-ounce) box oyster crackers
1/4 cup canola oil
PREHEAT oven to 250 degrees. Stir together the buttermilk powder, dried onion flakes, dill weed, parsley, garlic powder, chipotle powder and salt.
TOSS the oyster crackers evenly with the canola oil, then stir in the chipotle-buttermilk powder. Taste and adjust the seasonings. Spread the crackers evenly in a 13-by-9-inch pan.
BAKE 30 minutes, stirring once. Cool 15 minutes before serving. Store in an airtight container at room temperature for up to 1 week.
YIELD: 2 cups.
PHOTO: New York Times.
Posted by Kathleen Purvis at 10:01 AM