Boogie Back To Texas

Eight Beats To The Mile!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ok Buckaroos... in the words of Jerry Jeff Walker, "We're trying to slide one by you once more..." 

Grab your boots, hat and a long neck... we're headed way down Texas way. Actually we're gonna "Boogie Back To Texas" with a little Texas swing music done in the old Bob Wills & Ernest Tubb's style. Think dance halls, hundreds of purty people and a couple of ugly ones (can't everybody be as good lookin' as us).

We've got some great Shiner Bock Fajitas, Bob Wills on the radio and a killer Cadillac Ranch Margarita. 

Come join us as we "Waltz Across Texas."

The pots are on!

The Plate...

Steak Fajitas with Shiner Bock Peppers

You've been there... you know when that big steaming plate of Fajitas comes by you at the restaurant. It's like a freight train full of deliciousness just went by with the smoke stacks in full plume.

Well, their easy to do and man are they awesome. Hey, you can't go wrong when you start off sautéing your peppers in Shiner Bock beer.

And there's really no wrong way to do this or wrong ingredients. You wanna throw in some Serrano peppers, mushrooms or jalapeño peppers... go right ahead.

"Don't matter how you do it, just do it like you know it!"- Jerry Jeff Walker

What you need... 

1 lb top round steak

1 bunch fresh parsley

1 bunch fresh cilantro

2-3 cloves of garlic

1 large red onion- sliced

kosher salt and fresh ground pepper

2 tbsp red wine vinegar

3 tbsp fresh lemon juice

1/2 cup Olive Oil (EVO)

3 Poblano peppers- cut into strips

1 red pepper- sliced

1 green pepper- sliced

1/4 cup Shiner Bock beer

8 flour (or corn) 8 inch tortillas

Lime wedges for serving

What you do...

Combine the parsley, cilantro, garlic, and half of the sliced onion with salt and pepper to taste and place in a food processor.
Add the red wine vinegar, lemon juice and olive oil the the mix and blend until smooth.
Pierce your step with a fork in several places and put in a large plastic bag.
Add half of the mixture from the processor into the bag with the steak.
Place in the fridge for at least 1 hour.
Cover and put the rest of the sauce to the side for now.

Heat up your grill to medium-high.
Remove the steak from the fridge and bring to room temperature.
Take steak out of the marinade and put on the grill.
Cook 5 minutes per side until medium-rare.
Take off the grill and let it rest for 10 minutes.

Meanwhile, heat up a little oil in a sauté pan (fancy word for skillet).
Add the peppers, onion, salt and pepper to the oil and saute' for about 5 minutes.
Now add the beer, cover and continue to cook until the peppers are tender, about another 5 minutes.

Warm the tortillas on the grill.
Thinly slice the steak and and put on platter for serving.
Take the rest of the "marinade" and pour over the steak.

Load up tortillas with steak and cover with the onion and pepper mixture.
Garnish with a little lime to make it fancy.

The Playlist...

Boogie Back To Texas

Ah... Bob Wills, some Ernest Tubbs, a little swing and a few songs about Texas. It just doesn't get any better than this kids!

Again, we have a little old, a little new and today some new takes on some old classics. Check out Robert Earl on "T for Texas". It's off of his brand new bluegrass CD "Happy Prisoner". Great stuff complete with an all star cast. 

We also have a couple off of Asleep at the Wheel's new one called "Still the King". This is an awesome compilation of music celebrating Mr. Bob Wills; complete with special guest like Lyle Lovett, The Avett Brothers,Willie Nelson and George Strait to name a few. 

The "Playlist" runs on Spotify- Click on the link to listen to Boogie Back To Texas

The Bar...

Cadillac Ranch Margarita 

What you need... 

1 cup tequila

1 cup fresh lime juice

1/2 cup powdered sugar

1/2 cup Cointreau 

1/2 cup cranberry juice

Sliced lime for garnish

What you do...

Stir all ingredients together to dissolve sugar.

Pour desired amount into a cocktail shaker with ice.

Strain into margarita glass and garnish with lime. 

All My Ex's Live In Texas...

That's Why I Hang My Hat In Tennessee!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!