January 30, 2012
January 25, 2012
It’s a great Hump Day here at MJ Brahmans! We are getting some much-needed rain. I can almost hear our winter pasture gulping it in. This has been a terrible time for cattle producers here in Texas and in many other states too due to excessive drought. We, like many others are just trying to maintain and hope spring brings the rains we need to make grass and hay. We are also smiling in the rain at our newest addition…
This leggy heifer calf is out of our heifer Tuscany Tralee that we purchased from Tuscany Farms in Arizona. She is doing great. The calf is running and playing and her Mama Tralee, in true Brahman style, is an excellent mother. Tralee is friends with our bull, Ringo and more than once I have seen him babysitting this calf while she was down at the pond getting a drink. I just love watching the dynamics of a herd and how each animal has its place yet they all take care of the calves.
We had a pretty cold night here right after this little calf was born. The Chickenman was worried about her and headed out into the night with his Q-beam to check on her. He found the herd laying down for the night all circled up. In the very center of that circle was this baby calf protected by the herd from the cold. Tralee has had a hard time fitting in with the other ladies in the herd, but since she has had this calf they have extended their friendship to her and especially her calf. It takes a village!
Happy Hump Day!
January 23, 2012
We recently added a Facebook Fan Page-MJ Brahmans. Please go give it a “like’ and if you are our 100th fan you could win a cool hat with our logo.
The Chickenman is modeling this one-Sharp huh? We’ll have another give-away for our 200th fan so please tell your friends!
January 16, 2012
I was born and raised on the Gulf Coast of Texas where the cattle have a little more ear (Brahman) and almost everyone has a little Cajun in them. My family often spent Sunday afternoons crawfishing, crabbing or we bought fresh shrimp right off the boats in the bay. This is a family favorite I’d thought I’d share on this Meaty Monday-Etouffee. We prefer it with crawfish but you can use shrimp or even chicken if the thought of crawfish scares you.
1-2 lbs of shrimp or crawfish.
1 stick of butter per lb of shrimp or crawfish
1 bunch of finely chopped green onion
1 diced bell pepper
1 bunch of chopped parsley
1 sm can of tomato sauce
1 can if italian diced tomatoes
Several tablespoons of flour
Cayenne pepper to taste.
I got these crawfish at Brookshire’s but I have seen them at Wal-Mart near here too. I have bought the already seasoned ones too but I thought they seemed salty. You can use pre-cooked shrimp or crawfish too but fresh is best!!
In a Skillet or pot melt the butter. Add gr. onion, bell pepper and parsley (note: I use kitchen shears to cut up the parsley-remove larger stems) Saute veggies until done. Add shrimp or crawfish.
Cook about 5 minutes until the shrimp/crawfish are done. Add Cayenne pepper to taste-remember a little goes a long way! I sometimes use a little Lawry’s seasoned salt or Cavender’s at this point too.
Stir in tomato sauce and italian diced tomatoes-don’t drain.
Sprinkle mixture with 1 tablespoon of flour at a time and stir until it reaches desired thickness. For me, usually 2 or 3 is enough. Taste and see if it is hot enough for you…if not add some more cayenne-be careful!!
Yum! Looks and smells wonderful. Serve over rice- I just use the easy and quick boil in a bag kind. I like to serve with crusty french bread slices topped with butter and garlic & toasted in the oven.
January 9, 2012
I love trying new recipes. I especially love trying recipes from some of my favorite restaurants. But I have to admit I almost always alter the recipe in some way whether for convenience or substitution if I’m short an ingredient or sometimes just because I think it sounds good.
Last week on the Texas Farm Bureau’s Texas Table Top there was a post by Kelly Bogard featuring a recipe from one of my favorite restaurants, Reata. Only problem was there wasn’t any meat in the recipe-The Chickenman has to have his meat. Even though a certain unnamed Meat Judger we know says, “Chicken is not meat. It is an alternative protein source-like beans”, I decided to add some chicken, meat, protein-whatever you want to call it!
So to the recipe from the Table Top post I added four grilled boneless skinless chicken breasts that I had seasoned with Texas Tech Raider Red Meats new Steak Seasoning.I just fired up the gas grill and threw them on. Always be sure when cooking chicken to get it to an internal temperature of 165 degrees for safety-use a meat thermometer. Here’s a great source for information about chicken from the USDA.
Another note on the recipe is that it calls for heavy cream-The Chickenman called me from the grocery in a tizzy because he couldn’t find anything labeled “heavy cream”. FYI-heavy cream and heavy whipping cream are essentially the same thing: cream that contains 36 percent or more milk fat. Whipping cream is a bit lighter, with only 30 percent milk fat. I used heavy whipping cream because I like to channel Paula Dean when cooking. 🙂
It turned out great and don’t let the jalapeno turn you off thinking it will be too hot-it is not. Seeding and removing the flesh from inside the peppers greatly reduces their bite. Oh be very careful when handling these peppers or they will be burning you hours later-wear gloves if you have some. Also be very careful not to touch your eyes-Yikes!
So here’s the revised recipe:
Reata’s Jalapeno Cilantro Soup with Chicken
1⁄2 tbsp. unsalted butter
5 jalapeño peppers, seeded and minced
2 tbsp. garlic, minced
3⁄4 cup red onion, finely chopped
1 avocado, peeled and diced
4 Roma tomatoes, diced
8 cups heavy cream (use the highest fat content available)
kosher salt (you can use regular)
freshly ground black pepper
1 bunch cilantro, stemmed and chopped (I love cilantro but The Chickenman only tolerates it so I only used about half of the bunch)
4 boneless skinless chicken breasts seasoned with Raider Red Steak Seasoning diced.
Dice the jalapeno, onions and garlic. In a large pot, melt butter and cook the diced vegetables over medium heat until cooked through. Chop the tomatoes and avocado and add them to the pot and stir. Add the diced chicken and stir. Remove the pot from the heat and slowly add the cream. Stir constantly to avoid scalding. Return the pot to the heat and let it simmer for about 15 minutes. Stir occasionally to reduce the soup down to your desired thickness, and mix in the chopped cilantro just before serving.
We had ours with tortilla chips and mexican cervezas! YUM!
January 7, 2012
It is Major Show Season here in Texas. While we here at MJ Brahmans are taking a year off from the showring due to the drought, we’ll still show up to support our Brahman friends at some of the shows.
Angelo’s is one of our favorite places to eat in Fort Worth when we are there for the Stock Show. The Bar-B-Q is out of this world and the beers are icy cold. We also never make a trip to Fort Worth without having breakfast one morning at Esperanza’s Mexican Cafe and Bakery. The Migas are the best you will ever eat and be sure to get a side of their awesome guacamole.
The Brahmans arrive in the barn on January 13th and the show is on the 17th. That’s 5 full days of Brahmans in the barn and I can tell you they are a Stock Show Fan Favorite. But the best part of the Stock Show for us is just hanging out in our display and sharing our love for Brahmans with the folks passing by. The Chickenman eats it up!