4 Textbook Reading - Page 634-636 The SouthwestTextbook Reading - PageTake notes in pkt.Answer question #1 on page 641Answer question #6 on page 644
5 Historical Information 1 heavy Spanish and Mexican influence The SouthwestHistorical Information 1Area is known forheavy Spanish and Mexican influence
6 The Southwest Historical Information 2 & 3 Area is suited for cattle and sheep raising rather than farmingCowboys are a traditionCattle ranching and driving cattle to marketFoods reflect that
7 Historical Information 4 & 5 Farming= wheat, rice, and citrus The SouthwestHistorical Information 4 & 5Tex-Mex cuisine includes:Strong spicesReliance on beans, rice and vegetablesRather than meatFarming= wheat, rice, and citrus
8 The Southwest CLIMATE Hot, dry summers- longer growing season Short, mild wintersNot a lot of rainfall – have to be more water conscious
9 The SouthwestCommon FoodsCorn, beans, rice, tacos, and tamales
10 The Southwest Common Foods Chili- spicy HOT pepper… Ghost pepper:
11 The SouthwestCommon FoodsFajitas, nachos, and quesadillas
12 The SouthwestCommon FoodsCornbread and tortillas
13 The Southwest Common Foods Texas BBQ – roasting meats for longer period of time
14 How to Make Chili http://www.videojug.com/film/how-to-make-chili-3 Watch the following videos and fill in the demo notes in your packet about how to make great chili.A basic chili usually includes the following:½ pound ground beefcrushed tomatoesbasic spicesonionpeppers and hot pepperscarrotsbeans, kidney, pinto, black, canelliniOther things you might want to add in:other hot peppersother meats or meat substitutessour creamcheeses – pepper jack, sharp cheddar, Monterey jack
15 Recipe Name: Cornbread Region: Southwest Sift:Aerate ingredients by putting through sifter to make lighterIf you would like to make corn muffins: bake about 14 minutes and then checkIf you would like to make a pan of cornbread, bake for 20 minutes and then check.
16 Recipe Name: Spicy Rice & Beans Region: Southwest Ingredients:2 c. flavored broth, you choose flavor – beef, chicken or veggie1 c. rice1 t. butter1 clove garlic, minced½ onion, diced½ c. kidney beans1 tsp. cumin¼ tsp. salt1/8 tsp. cayenne pepper (or less to taste) Procedure:In the large sauce pot, sauté any additional veggies first with some cooking spray.Then, leave the veggies in the pot and bring the broth to a boil.Add in butter, rice, garlic, and spices, and simmer over medium-low heat for 15 – 20 minutes, or until soft and all broth is absorbed. Stir twice during cooking to prevent sticking.When rice is soft, stir in the beans; cook on low heat for 4-5 minutes or until heated through.Remove the rice and beans mixture from the pot; present in serving bowl or on platter.
17 Recipe Name: Veggie Quesadillas Region: Southwest SHRED and then sauté all veggies together FIRST.Remove those ingredients before adding tortillaTwice Grilled: Grill on one side, then flip and grill on the other.* Usually done in juices/remnants of other food for flavor.Form either:2 2-tortilla quesadillas that are cut in half4 1-tortilla quesadillas that are folded in half4 1-tortilla quesadillas that are folded burrito-style **Warm the tortilla for about 10 seconds if you want to form a burrito Shred: Using a box grater, cut food into small pieces* Do for Cheese THEN zucchini.