Skip to main content

Texas Unhash


With dinner last night being a total and complete failure and dinner the night before being less than spectacular, tonight I wanted a home run.  A meal to make up for two lost days.  A meal unlike anything made before and better than any similar meals.  A meal suited to local home cooking, Texas Hash.

Modifications Made:
To a very large skillet, one large onion was sauteed in four tablespoons of bacon grease.  To onions, two bell peppers (one red, one green), three cloves of garlic, and two and half pounds of venison were added and cooked.  To meat mixture, two cans of rotel, one can of tomato sauce, two tablespoons of Worcestershire sauce, two cups of water, and one tablespoon of Tony Chachere's were added and allowed to simmer for 45 minutes adding water as needed.  Seasonings were adjusted during simmer time.

As meat simmered, one and half cups of white rice was cooked for 10 minutes.

Under cooked rice was added and gently folded into meat mixture along with one cup of water.  Hash cooked until rice was tender checking for water level and seasoning.
 
Scaled for Likability: Great
It was everything I wanted and then some.  Home cooked goodness in a one pot meal.  Well almost a one pot meal.  In fact the original recipe calls for a one pot meal but I find cooking rice in a dish never turns out the way I want it.  Rice always seems undercooked or overcooked, is too much or not enough, gums up the dish from the starch, or is sticky unto itself.  Rice cooked aside and then added into the one pot meal always produced better results.  For me that is.

The only mumbles over dinner were to complain about cheese.  One said it needed cheese and melted colby jack cheese over theirs.  Another said cheese was not needed and that it took away from the seasonings.  The third ate one with and one without and liked both.  The fourth is not a cheese fan so had no comments.  And myself... Well, cheese makes everything better!  What I can say about the cheese is this.  I would not bake it in the dish as a crusty topping like so many other casseroles.

As for the title Texas Hash, that was a misname.  Nothing about this meal is a hash.  Hash is meat, potatoes, and onions.  Hash is served alongside a fried egg or two with a couple slices of extra buttery toast.  What this meal was is a tried and true skillet.  Has-erol-let, it was added to the list of recipes to made in the future.
Labels:

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t
Read more

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi
Read more

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa
Read more