The Julia Child of Texas

Helen Corbitt was born on January 25, 1906 in upstate New York. After receiving a degree in home economics from Skidmore College in Saratoga Springs, New York, her plans for medical school fell apart as a result of the Great Depression. She began work as a therapeutic dietitian in New Jersey and New York before being offered a teaching position at the University of Texas in Austin. She reportedly told the Dallas Times Herald, "Who the hell wants to go to Texas?," "Only I didn't say 'hell' in those days. I learned to swear in Texas." Only a few weeks after arriving, she was requested to cater a convention using only Texas products, which in those days was stark to say the least. However, Helen pushed up her sleeves and created a sublime mixture of black eyed peas, garlic, onion, vinegar, and oil, which became known as the legendary "Texas Caviar."

Helen's career took off, working at the Houston Country Club, the Driskill Hotel (where she fed the likes of Lyndon Johnson, who used many of her recipes at the White House), before finding her perfect fit at the Zodiac Room in 1955, at the Neiman Marcus flagship store in Dallas. With her focus on using only the freshest ingredients, the Zodiac Room was a huge success with appreciative Texans. She cooked for movie stars, socialites, royalty, and dignitaries, as well as the general public who could treat themselves at the standup counter on the main floor. According to Stanley Marcus's memoir Minding the Store, after complaining that the Zodiac Room has never showed profit, Helen replied, "You didn't mention money when you employed me. You simply said that you wanted the best food in the country. I've given you that."

After retiring from Neiman Marcus in 1969, she began lecturing around the country and writing cookbooks. Her first cookbook, Helen Corbitt's Cookbook (1957), sold more than 300,00 copies and is a mainstay in many Texas homes. With their worn-out pages still lovingly used today, I would be remiss not to share one of her most famous creations, "Poppy Seed Dressing," used for her "Citrus and Avocado Salad," which I lovingly call "Texas Sunshine Salad." The original recipe calls for Texas's renowned Ruby red grapefruit, but I actually prefer to use navel oranges. The combination of the sweet vinaigrette, creamy avocado, and tart citrus is surprisingly delicious! I find it a pleasing counterpart to Texas and Mexican cuisine, and especially refreshing on frigid winter days to remind us that the summer sun will soon be here again!

  

Texas Sunshine Salad (Citrus and Avocado Salad)

Serves 4

Ingredients:

2 grapefruits or oranges

2 ripe avocados, peeled, seeded, and sliced

Lettuce leaves to form the base of the salad (I use 1 large head of Boston lettuce in this recipe.)

Poppy seed dressing (recipe follows)

Directions:

First cut the ends off each grapefruit/orange. Set cut-side down on cutting board and run a knife down each side in an arch shape to remove the peel and white pith. With a sharp knife, slice into each section along the inside of each membrane. Repeat with the remaining sections. Set aside. Can be refrigerated until ready to use.

Just before serving, arrange the lettuce leaves on a platter. Decoratively arrange the avocado slices and grapefruit/orange segments on top of the lettuce. Drizzle some poppy seed dressing over the salad, serving extra dressing at the table. Serve at once!

Helen Corbitt's Poppy Seed Dressing

Makes approximately 2 cups (This recipe can easily be reduce by half.)

Ingredients:

1/4 cup sugar

1/4 cup honey

1/4 cup white vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon dry mustard

1 teaspoon grated onion

1/2 teaspoon salt

1 teaspoon paprika (optional)

1 cup oil, preferably canola and never olive oil

1 tablespoon poppy seeds

Directions:

Place everything in a mason jar and shake until emulsified. (Or you can use a food processor if you like to clean them...) Will keep in the refrigerator for a couple of weeks. Shake before using.

Thanks to Texas Monthly, "Tastemaker of the Century-Helen Corbitt," written by Prudence Mackintosh, December 1999.

Recipe adapted from Helen Corbitt's Cookbook, and Texas Home Cooking.

What I want to eat when it's freakin hot outside!

Today it's 99°, with a heat index of 110°!!!! Ick!  I'm so sick of the heat and the dreaded question of "What's for dinner?"  At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.

Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells

2 tablespoons canola oil

1 medium white onion, chopped

3 garlic cloves, minced

1, 15oz can black beans or frijoles negros, drained

Kosher salt

2 cups shredded chicken (use a store bought rotisserie)

3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for! If not you can make your own crema!)

1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)

1/2 cup crumbled queso fresco, cotija, or even shredded cheddar

2 tablespoons apple cider vinegar

1 tablespoon olive oil

3 cups loosely packed, thinly sliced romaine

chopped tomatoes and cilantro for garnish

For the beans:

In a medium saucepan, heat the 2 tablespoons canola oil over medium heat.  When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes.  Add the garlic until you can smell it (about a minute, no more).   Then add the beans.  Using a potato masher, mash the beans until they are soft and creamy.  Add a little water, if necessary.  Don't worry about lumps.  It should be lumpy but still smooth.

For the tangy romaine:

Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):

Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. 

To assemble:

Take a tostada shell and spread the bottom with the delicious black beans.  Top with some chicken, romaine, salsa, crema or sour cream, and cheese.  Garnish with the tomatoes and cilantro.  Enjoy and don't forget to tell your kids to lean over their plate!!!

Knock His Socks Off with Copper River Salmon!

Father's Day is Sunday, and there is no better way to celebrate our guys than with Wild Copper River Salmon, just arriving in stores NOW! The Copper River or Ahtna River is located in South-Central Alaska. The Copper River derives its name from the rich copper deposits found along it's riverbanks. This massive body of water has 13 major tributaries, is a mile wide, and runs at 7 miles per hour. It is the 10th largest river in the United States, and is the source of some of the most prized salmon in the world!

Chinook Salmon (or King Salmon) is available from mid-May through mid-June, Sockeye Salmon (or Red Salmon) is available from mid-May through mid-August, and Coho Salmon (or Silver Salmon) is available from mid-August through late-September. It is an incredible source of high-quality protein, extremely rich in omega-3 fatty acids, and is low in cholesterol and saturated fats. It is so good for you, that you won't believe how fantastic it tastes! It may be expensive, but it's worth every penny! This recipe for "Plank-Grilled Salmon with Dill Sauce," is divine and a personal favorite! The salmon is grilled on cedar planks, brushed with a bourbon-maple glaze, and served with lemon wedges and a goat cheese dill sauce! All that is needed is some boiled red potatoes, a crusty baguette, a bottle of Pinot Noir, and your done! Try it! He'll love it! You can thank me later!

Plank-Grilled Salmon with Dill Sauce

Serves 6-8 

Ingredients:

For the Dill Sauce

1/4 lb (125g) fresh goat cheese, at room temperature

1 cup (8 fl oz/250ml) sour cream

1/4 cup (1/3 oz/10g) chopped fresh dill

1 garlic clove, minced

Salt and white pepper, to taste

For the Bourbon-Maple Glaze

1/2 cup (5 1/2 oz/170g) pure maple syrup

2 tablespoons bourbon

White pepper, to taste

For the Salmon

1 skin-on salmon fillet, about 3 lbs (1.5kg), deboned (I use small pliers), I used Sockeye here!

1 untreated cedar plank, soaked in water to cover for 4 hours or up to overnight and drained)

Lemon wedges

Directions:

For the Dill Sauce

In a small bowl, combine the goat cheese, sour cream, dill, garlic, and salt and white pepper to taste and mix well. Cover and refrigerate until serving.

For the Bourbon-Maple Glaze

In a bowl, stir together the maple syrup, bourbon, and white pepper to taste. Set aside.

For the Salmon

Prepare a charcoal or gas grill for direct grilling (meaning directly on top of the coals) over medium-high heat (375 degrees F or 190 degrees C). Brush the salmon thickly on both sides with the glaze. Center the salmon, skin side down, on the plank, using additional planks, if necessary.

Cover the grill and cook, brushing occasionally with the remaining glaze, until the fish is opaque throughout and flakes when prodded with a fork, about 8-12 minutes. The plank will char slightly. Using heavy-duty pot holders, remove the salmon, still on the plank, from the grill and set it on a serving platter or cutting board. Serve the salmon hot or warm. To serve, cut the salmon through the flesh into individual portions. Pass the dill sauce and lemon wedges at the table.

Recipe from Essentials of Grilling, by Williams-Sonoma. For additional information about Copper River Salmon, go to copperriversalmon.org.