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Slide 2 Oklahoma Texas Arizona New Mexico Nevada Utah Colorado Kansas Slide 3 http://www.youtube.com/watch?v=U-zlSgCKaw4 Lets think about Southwest Food Slide 4 Textbook Reading - Page 634-636 1.Take notes in pkt. 2.Answer question #1 on page 641 3.Answer question #6 on page 644 Slide 5 Area is known for heavy Spanish and Mexican influence Slide 6 Cowboys are a tradition Cattle ranching and driving cattle to market Foods reflect that Area is suited for cattle and sheep raising rather than farming Slide 7 Tex-Mex cuisine includes: Strong spices Reliance on beans, rice and vegetables Rather than meat Farming= wheat, rice, and citrus Slide 8 Hot, dry summers- longer growing season Short, mild winters Not a lot of rainfall have to be more water conscious Slide 9 Corn, beans, rice, tacos, and tamales Slide 10 Chili- spicy HOT pepper Ghost pepper: http://www.youtube.com/watch?v=ppnL UDV5NTc Slide 11 Fajitas, nachos, and quesadillas Slide 12 Cornbread and tortillas Slide 13 Texas BBQ roasting meats for longer period of time Slide 14 How to Make Chili http://www.videojug.com/film/how-to-make-chili-3 http://www.videojug.com/film/how-to-make-chilli-con-carne Watch the following videos and fill in the demo notes in your packet about how to make great chili. A basic chili usually includes the following : pound ground beef crushed tomatoes basic spices onion peppers and hot peppers carrots beans, kidney, pinto, black, canellini Other things you might want to add in : other hot peppers other meats or meat substitutes sour cream cheeses pepper jack, sharp cheddar, Monterey jack Slide 15 Recipe Name: Cornbread Region: Southwest Sift : Aerate ingredients by putting through sifter to make lighter If you would like to make corn muffins: bake about 14 minutes and then check If you would like to make a pan of cornbread, bake for 20 minutes and then check. Slide 16 Recipe Name: Spicy Rice & Beans Region: Southwest Ingredients: 2 c. flavored broth, you choose flavor beef, chicken or veggie 1 c. rice 1 t. butter 1 clove garlic, minced onion, diced c. kidney beans 1 tsp. cumin tsp. salt 1/8 tsp. cayenne pepper (or less to taste) Procedure: 1.In the large sauce pot, saut any additional veggies first with some cooking spray. 2.Then, leave the veggies in the pot and bring the broth to a boil. 3.Add in butter, rice, garlic, and spices, and simmer over medium-low heat for 15 20 minutes, or until soft and all broth is absorbed. Stir twice during cooking to prevent sticking. 4.When rice is soft, stir in the beans; cook on low heat for 4-5 minutes or until heated through. 5.Remove the rice and beans mixture from the pot; present in serving bowl or on platter. Slide 17 SHRED and then saut all veggies together FIRST. Remove those ingredients before adding tortilla Twice Grilled: Grill on one side, then flip and grill on the other. * Usually done in juices/remnants of other food for flavor. Recipe Name: Veggie Quesadillas Region: Southwest Shred: Using a box grater, cut food into small pieces * Do for Cheese THEN zucchini. Form either: 2 2 2-tortilla quesadillas that are cut in half 4 4 1-tortilla quesadillas that are folded in half 4 4 1-tortilla quesadillas that are folded burrito-style **Warm the tortilla for about 10 seconds if you want to form a burrito Slide 18 Recipe Name: Veggie Quesadillas Region: Southwest