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Angie’s Table: The Chili QueensBAy Angie Bridgess we wrap up another year I naturally think how grateful I am to be In this industry and haveenjoyed it for all the good, bad and ugly that may sometime come with it.I feel especially lucky to be from San Antonio Texas arguably one of the most culturally beautiful and cool cities in the entire United States. If you’ve never done a deep dive into our history post Alamo, I encourage you to do so-it’s quite fascinating. Culinarily speaking, San Antonio traces a lot of our food heritage and the beginnings of Tex Mex food to a group of women, mostly Indigenous Mexican that were dubbed the “Chili Queens of Texas” who brought with them the Mexican tradition of open-air food stands to our city in the 1880’s.They’d set up their tables next to largemesquite fires all around what we know now as Market Square and Military Plaza.The Chili Queens and their delicious offerings soon became the place to be for locals and tourists alike. The air was filled with delicious aromas, and sounds of music and frivolity and the customers crowded in for foods like chili con carne, tamales and enchiladas.As with all growth, by 1939 the number of stands began to disappear amid health regulations and as restaurants started opening up in downtown San Antonio. Thank you for paving our culinary way Chili Queens. Never forgotten.I’d like to raise a glass to wish each of you a happy holiday season and a healthy and safe New Years. Salud!Ciao for Now, AngieTexMex Chili con CarneYou’ll need: 2 lbs. ground beef, 3 Tbs avocado oil, 1 large, chopped onion, 3 cloves of minced garlic, 1/4 cup tomato paste, 1 (28 oz.) can crushed tomatoes, 1/2 cup beef broth, 1 Tbs ground cumin, 2 Tbs Mexican órgano, 2 Tbs smoked paprika, 1 tsp cayenne pepper and salt & pepper to taste. Also, you can add one (14.5 oz) can of drained and rinsed kidney beans (but I’m not here to argue if beans belong in chili or not!)Directions: In a pot over medium heat add olive oil and sauté the onions about 3 minutes. Add the garlic and fry another minute. Add the ground beef and cook thoroughly until no longer pink. (About 6-8 minutes) Add spices and tomato pastend cook about 2 more minutes then add the beef broth and crushed tomatoes and beans if using. Taste for salt and season accordingly. Bring temperature down to low, cover and cook, stirring occasionally for about 1 to 1 1/2 hours until thickened. Eat just like that with crackers or quickly grab your Fritos and make a frito pie!Bon Appetite.Angie Bridges is ownerof Copa Wine Bar inStone Oak along withher husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.Squatters - continued from page 10Attorneys and court costs are not free. Also, in most situations damage to the property occurs, from broken windows to damaged appliances to cement in toilets. After regaining possession of the property, the owner must make repairs. The costs can be significant.As quoted before in this series, squatting is increasing and becoming more common according to Dr. David Phelps, a financialexpert based in Dallas and founder of the real estate investing community Freedom Founders. In May, Phelps told FOX Business LIFESTYLE that “property owners are more likely to encounter squatters — and they’re more likely to encounter the ones who are going to cause even bigger problems.”Next Issue: Squatters---What Can You DoServe Potato Pancakes For Holiday CelebrationsMAGNAPAINTINGYOUR INTERIOR & EXTERIOR PAINTING EXPERTS$100 OFFAny Interior or Exterior Project of $1,000 or more!$200 OFFAny Interior or ExteriorProject of $2,000 or more!Must mention Highlights Newspapers. Call for details. Expires 10/31/23SCAN or CALL TODAY!(210) 446-5795P otato pancakes are traditionally served during Chanukah celebrations. This dish is oftenreferred to as “latkes,” a Yiddish word that loosely translates to “little oily thing.”Potato pancakes are not exclusive to Jewish celebrations and cuisine. Germans have their own variation called “kartoffelpuffer” that can be served with sour cream, applesauce or smoked salmon. The Irish have “boxty,” which may be made with a combination of shredded potato and mashed potato before being fried.Many potato pancake recipes are quite similar. They involve only a few ingredients and fry up in a flash. Some chefs recommend draining the shredded potato prior to cooking so that the pancakes will fry up crispy and not be soggy or break apart. Enjoy this recipe for “Latkes,” courtesy of AllRecipes.com.Latkes(Potato Pancakes)Serves 123 large potatoes, peeled and shredded1 small onion, shredded3 large eggs1 teaspoon salt2 tablespoons all-purpose flour, or as needed1⁄2 up vegetable oil1. Place the potatoes and onion into a bowl,and stir in eggs, salt and flour as needed to make the mixture hold together. With wet hands, scoop up about 1⁄3 cup of the mixture per patty, and form into flat round or oval shapes.2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.3. Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.14www.stoneoakhighlights.comDec. / Jan. 2023-24


































































































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