Some like it hot, 294pp.
by the Junior League of McAllen, Texas
Wimmer Companies, Tennessee, 1992
Cooking on page 32
This is another fundraising cookbook from one of North America’s Junior League community-based organisations.
I’ve owned it for many years, but only ever cooked from it a couple of times. In spite of the cookbook’s name, not all the recipes are based on chilli and heat, but they seem to reflect the cuisine of South Texas.
I’ll be in Texas next month and will let you know what I find.
P.S. Sorry about the long silence. I’ve been working full-time for the last nine weeks. The job was interesting and rewarding, and I had the pleasure of working with a great group of people, but the gig sure interfered with my lifestyle.
24 large mushrooms
2 tablespoons olive oil
1/4 cup butter, melted
2 jalapeno chillies finely diced (or to taste)
1 (7 1/2 oz) can or jar of salsa ranchera
1 cup grated Monterey Jack cheese
Lightly butter cookie sheet. Remove the stems from the mushrooms. Reserve the caps; chop the stems. Brush mushroom caps with melted butter; arrange on a baking sheet. In a skillet, sauté chopped mushroom stems in olive oil until all moisture is absorbed. Remove from heat; add jalapenos. Fill mushrooms with sautéed mixture. Top with grated cheese and a dab of salsa ranchera. Broil until cheese is melted.
How it played out
I made three-quarters of a batch, so slightly adjusted the amounts of all the ingredients. I have no idea what salsa ranchera is, so used generous amounts of a medium-strength bottled salsa instead (way more than a dab). I had a couple of small avocados to use up, so added slices of them to top the cheese. Although it’s introduced as an appetiser, I served it as a side.
We must have liked it—I made it two nights in a row. I recommend adding the avocado if you have it on hand. My nachos didn’t look so pretty when they came out of the oven (the avocado discolours a lot), but they tasted delicious. Next time I’ll whip up a homemade salsa.