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With George W. Bush in the White House, a whole new kind of food is grabbing attention: that of spicy Tex-Mex. Some Tex-Mex favorites include queso (tomatoes and peppers with melted Velveeta-brand cheese), ‘chili dogs’ (hot dog in a bun, smothered in chilli con carne) and chips with salsa and guacamole (don't forget the cumin). Each U.S. president tends to have his weakness. The Lyndon Johnsons enjoyed barbecues. The Carters went Deep South – ham, grits, red beans and rice. Bill Clinton devoured hamburgers and doughnuts. Dubya’s favourite Texas restaurant pudding is Chocolate Intemperance, a brownie covered in ganache, a chocolate glaze, berries and a sprinkling of real gold dust. Whether you like Bush or hate him, there is something delicious about his home state's food. Best of all, they're tasty but not difficult to make. Try some of the most popular today. Next page: hot ’n’ spicy presidential menu
Recipes serve 6 Chicken Fajitas
700g chicken breasts, skinless and boned2 packets of 15cm tortillas For the marinade:
juice of 4 limes
6 tbsp olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tsp freshly ground black pepper
1 tbsp light soy sauce - Slice the chicken breasts across the grain into 1cm thick slices. Mix the marinade ingredients together and marinate the chicken for at least 2 hours.
- Drain the chicken from the marinade.
- Heat a ridged grill pan and, when hot, lay the chicken slices over it. Turn after 2 minutes to brown the other side, about 2 minutes more. Or grill under a very hot grill.
- Serve rolled up in warm tortillas with any or all of the following: a splash of Tabasco or other fiery hot sauce, sour cream or yoghurt, grated Cheddar, guacamole, and pico di gallo salsa, with side dishes of refried beans, and red beans and rice.
Guacamole
2 ripe avocados
4 tsp lemon juice
1 tbsp finely chopped red onion
Jalapenos, Tabasco, or any other good, sharp chilli sauce, to taste
Dash of cumin
salt - Scoop the avocado flesh into a bowl, pour over the lemon juice and mash avocados roughly.
- Add the salt, onion and enough Tabasco sauce to make it as fiery as you like it.
- Serve with Fajitas or as a dip with tortilla chips.
Pico di Gallo Salsa
4 large fresh tomatoes, halved, deseeded and roughly chopped
1 small red onion, peeled and finely chopped
handful fresh coriander leaves, roughly chopped
juice ½ lime
Tabasco sauce, to taste
salt Mix all the ingredients together and leave for 30 minutes to mellow before serving. Next page: Red Beans and Rice; Refried Beans
Red Beans and Rice
300g dried kidney beans, soaked overnight
225g tinned tomatoes
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp Worcestershire Sauce
380ml chicken stock, tinned or fresh
165ml water
½ tsp salt
330g Basmati rice - Pre-heat the oven to 180C/350F/gas mark 4.
- Put all the ingredients except the rice in an ovenproof, lidded casserole, and bake for 1 ½ hours till the beans are soft.
- Stand for 10 minutes while you cook the rice, then pour beans over the rice and stir to incorporate.
Refried Beans
300g dried kidney or black beans
1 medium onion, peeled and quartered
4 cloves garlic, peeled
1 tsp chilli powder
1 tsp cumin, freshly ground
1 bay leaf
3 tbsp olive oil
salt and freshly ground pepper - Cover the beans with 450ml water and soak overnight.
- Drain, cover with water to 5cm above them, then boil gently until soft. Add the remaining ingredients and simmer gently for half an hour, stirring often.
- Cool, then blitz the bean mixture in a food processor to form a rough mush, not a smooth pulp.
- Heat the olive oil in a frying pan. Pour in the bean mixture and fry them in the oil, stirring all the while, until heated through. Check the seasoning.
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