HILL COUNTRY POTATO SALAD

HILL COUNTRY POTATO SALAD

• 2 1/2 lb. medium-size baby Yukon gold potatoes
• 2 tsp. salt
• 6 center-cut bacon slices
• 4 hard-cooked eggs, peeled and diced
• 3/4 cup chopped celery
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1 ( 4-oz ) jar diced pimiento, drained
• 2 tbls. coarse-grained mustard
• 1/2 cup diced dill pickles (optional)

Bring potatoes, salt, and water to cover to a boil in a medium saucepan over medium-high heat.  Reduce heat to medium-low, and cook 10-15 minutes or until tender;  drain and rinse under cold water 1 minute.  Drain well.

Cook Bacon in a large skillet over medium-low heat 8 minutes or until crisp;  remove bacon, and drain on paper towels,  reserving 2 tbls. drippings.  Crumble bacon.

Peel potatoes, and cut into 1-inch pieces.  Combine potatoes, bacon, reserved 2 tbls. warm drippings, eggs, next 5 ingredients, and pickles, if desired, in large bowl.  Add salt and black pepper to taste.  Serve warm or at room temperature.  

RUMP ROAST

RUMP ROAST

• 1 ( 3 to 4-lb. ) boneless beef rump roast, trimmed
• 1 1.2 tbls. olive oil, divided
• 3 tbls. Texas Meat Rub
• 1 large yellow or sweet onion, thinly sliced
• 1/4 cup Worcestershire sauce

Cut 10 slits in roast at 1-inch intervals, using a sharp knife.  Rub roast with 1 tbls. oil and Texas Meat Rub, pushing rub into slits.  Place roast in a large cast-iron skillet or roasting pan.  Let roast come to room temperature ( about 1 to 2 hours).

Preheat oven to 375 degrees.  Combine onion and remaining 1 1/2 tsp. oil.  Top roast with onion and Worcestershire sauce.  

Bake at 375 degrees for 1 hour and 15 minutes or until beef is tender.  Let roast stand 10 to 15 minutes.  Cut roast against the grain into thin slices with a sharp knife.  Serve immediately with onions.  8-10 servings

TEXAS MEAT RUB

• 1/4 cup table salt
• 1/4 cup ancho chile powder
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup seasoned salt
• 1/4 cup freshly ground black pepper
• 2 tbls. papricka

Stir all together until well blended.  Store in an airtight container up to 1 year.  Makes 1 2/3 cup

TEXAS STRIP STEAKS

TEXAS STRIP STEAKS

• 4 (16-oz.) beef strip steaks - 1 1/2 inches thick
• 4 tsp.  Texas Meat Rub

Sprinkle steaks with Texas Meat Rub, and let stand at room temperature 1 hour.  Light 1 side of grill,  Heating to 400 to 500 degrees (high) heat;  leave other side unlit.  Place steaks over lit side, and grill without grill lid, 2 minutes on each side.  Transfer steaks to unlit side.  Grill, covered with grill lid, 15 to 20 minutes (medium-rare) or until desired degree of doneness.  Remove steaks from grill;  let stand 3 minutes before serving.

2 tsp. salt and 2 tsp. freshly ground black pepper may be substituted for Texas Meat Rub.

TEXAS MEAT RUB

• 1/4 cup table salt
• 1/4 cup ancho chile powder
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup seasoned salt
• 1/4 cup freshly ground black pepper
• 2 tbls. papricka

Stir all together until well blended.  Store in an airtight container up to 1 year.  Makes 1 2/3 cup

TEXAS MEAT RUB

TEXAS MEAT RUB

• 1/4 cup table salt
• 1/4 cup ancho chile powder
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup seasoned salt
• 1/4 cup freshly ground black pepper
• 2 tbls. papricka

Stir all together until well blended.  Store in an airtight container up to 1 year.  Makes 1 2/3 cup

PIMENTO CHEESE

PIMENTO CHEESE

• 4 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1 tsp. Worcestershire sauce
• 1/2 tsp. sherry vinegar
• 1 cup ( 4 oz. ) shredded pepper Jack cheese
• 1 cup ( 4 oz. ) shredded extra-sharp Cheddar cheese
• 1 tbls. grated onions
• 1/4 tsp. kosher salt
• Freshly ground back pepper to taste
• 1/2 ( 12-oz.) jar roasted red peppers, drained and finely chopped*

Beat first 4 ingredients at medium speed with an electric mixer until smooth.  Stir in remaining ingredients.  Cover and chill until ready to serve.  Refrigerate in an airtight container up to 1 week.  

NOTE: To roast fresh red bell peppers, arrange on an aluminum foil-lined baking sheet and broil 5 inches from heat 5 to 10 minutes on each side or until bell peppers look charred and blistered.  Transfer bell peppers to a heavy-duty zip-top plastic bag;  seal and let stand 10 minutes to loosen skins.  Peel, remove and discard seeds, and finely chop.