What Food Is Texas Famous For? A Culinary Journey

What Food Is Texas Famous For? Embark on a delicious exploration of Texas cuisine with FOODS.EDU.VN, uncovering iconic dishes and culinary traditions that define the Lone Star State. Delve into the heart of Texas gastronomy, from savory smoked meats to sweet pecan pies, and experience a taste of the state’s rich culinary heritage. Explore regional specialties, discover hidden gems, and learn about the influences that have shaped Texas’s unique food culture with resources at foods.edu.vn, finding everything from recipes to expert cooking advice.

1. Chicken Fried Steak: A Crispy, Creamy Classic

Chicken Fried Steak, an adaptation of wiener schnitzel brought by German and Austrian immigrants, holds a special place in Texan hearts. This beloved dish features tenderized cube steak, coated in seasoned flour, and deep-fried to golden perfection. The crispy exterior gives way to a juicy, flavorful interior, making it a satisfying and comforting meal. It’s typically served with a generous helping of creamy gravy, adding richness and moisture to every bite. In recognition of its cultural significance, Texas officially declared October 26th as “Texas Chicken Fried Steak Day” in 2011, according to the Texas Legislature records, solidifying its place as a true Texas culinary icon.

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Where to Find the Best Chicken Fried Steak:

• Mary’s Cafe (Strawn, TX): Known for its generously sized and perfectly crispy chicken fried steak.
• Snooty Pig Cafe (Llano, TX): A local favorite with a home-style recipe.

1.1. Recipe for the Perfect Chicken Fried Steak

Ingredients:

• 1 1/2 pounds cube steak, about 1/2 inch thick
• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 large eggs
• 1 cup milk
• 4 cups vegetable oil, for frying

Instructions:

1. Prepare the Steak: Tenderize the cube steak further by pounding it with a meat mallet to about 1/4 inch thickness. This ensures tenderness and even cooking.
2. Set Up Dredging Station: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. In another shallow dish, whisk together the eggs and milk.
3. Dredge the Steak: Dredge each steak in the flour mixture, ensuring it’s fully coated. Dip it into the egg mixture, then back into the flour mixture, pressing to adhere. This double coating creates a super crispy crust.
4. Fry the Steak: Heat the vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Carefully place the steaks in the hot oil, ensuring not to overcrowd the pan.
5. Cook to Perfection: Fry for about 3-4 minutes per side, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
6. Rest and Serve: Remove the steaks from the skillet and place them on a wire rack to drain excess oil. Serve immediately with creamy gravy and your favorite sides.

Creamy Gravy Recipe:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• Salt and pepper to taste

Instructions:

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1-2 minutes until a smooth paste forms (roux).
3. Gradually whisk in milk until smooth.
4. Bring to a simmer, stirring constantly, until thickened.
5. Season with salt and pepper to taste.

2. Pecan Pie: Texas’s Sweetest Pride

Pecan Pie, a dessert cherished across the Southern states, holds the distinction of being the official state dessert of Texas. The earliest known pecan pie recipe can be traced back to a Texas woman who submitted it to a St. Louis cookbook in 1898, according to culinary historians. This classic pie features a buttery, flaky crust filled with a rich, sweet custard studded with crunchy pecans. The combination of textures and flavors makes it an irresistible treat, perfect for holidays, celebrations, or simply satisfying a sweet craving.

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Where to Find the Best Pecan Pie:

• The Blue Bonnet Cafe (Marble Falls, TX): Known for its classic pecan pie with a perfectly balanced sweetness.
• Goode Company (Houston, TX): A Texas institution serving delicious pecan pie for generations.

2.1. Recipe for a Classic Texas Pecan Pie

Ingredients:

• 1 1/4 cups pecan halves
• 1 pre-made pie crust (9-inch)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup packed dark brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1/4 teaspoon salt

Instructions:

1. Prepare the Crust: Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate. Crimp the edges decoratively.
2. Arrange Pecans: Spread the pecan halves evenly over the bottom of the pie crust.
3. Make the Filling: In a medium bowl, whisk together the melted butter, granulated sugar, corn syrup, brown sugar, vanilla extract, eggs, and salt until well combined.
4. Pour and Bake: Pour the filling over the pecans in the pie crust.
5. Bake to Perfection: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
6. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

3. Brisket: The King of Texas Barbecue

Brisket holds the crown in the world of Texas barbecue. German and Czech immigrants brought brisket to Texas, adapting traditional Passover brisket preparation methods. Texas cattle ranchers and immigrants began exchanging cooking techniques, eventually leading to the birth of Texas smoked brisket. The slow smoking process, often over oak or pecan wood, keeps the meat incredibly tender and infuses it with a rich, smoky flavor. Brisket is so deeply ingrained in Texas culture that you’d be hard-pressed to find a barbecue joint without it on the menu. According to the Texas Barbecue Association, brisket accounts for over 60% of barbecue sales in the state, emphasizing its cultural significance.

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Where to Find the Best Brisket:

• Franklin Barbecue (Austin, TX): Widely regarded as one of the best barbecue joints in the world, known for its incredibly tender and flavorful brisket.
• Snow’s BBQ (Lexington, TX): A legendary spot open only on Saturdays, famous for its old-school techniques and mouthwatering brisket.

3.1. Recipe for Authentic Texas Smoked Brisket

Ingredients:

• 1 whole beef brisket (12-14 pounds), with a good fat cap
• 1/2 cup coarse kosher salt
• 1/4 cup black pepper, coarsely ground

Equipment:

• Smoker
• Wood (oak or pecan)
• Meat thermometer

Instructions:

1. Prepare the Brisket: Trim the brisket, leaving about 1/4 inch of fat cap on top. This fat will render during the smoking process, keeping the meat moist.
2. Season Generously: Combine the salt and pepper. Generously rub the mixture all over the brisket, ensuring it’s evenly coated.
3. Smoke Low and Slow: Preheat your smoker to 225°F (107°C). Add wood chunks or chips to maintain a consistent smoky flavor.
4. Smoking Process: Place the brisket in the smoker, fat-side up. Smoke for approximately 12-14 hours, or until the internal temperature reaches 203°F (95°C). Use a meat thermometer to monitor the temperature.
5. The Texas Crutch (Optional): If the brisket starts to stall (temperature plateaus) around 160°F (71°C), wrap it tightly in butcher paper or aluminum foil. This helps retain moisture and speed up the cooking process.
6. Rest is Key: Once the brisket reaches 203°F (95°C), remove it from the smoker and let it rest, wrapped, for at least 1 hour (or up to 4 hours) in a cooler. This allows the juices to redistribute, resulting in a more tender and flavorful brisket.
7. Slice and Serve: Slice the brisket against the grain into thin slices. Serve on its own or on a bun with your favorite barbecue sauce.

4. Chili: A Bowl of Texas Pride (No Beans Allowed)

Chili is a dish that Texans take very seriously. The prevailing wisdom, often passed down through generations, is that true Texas chili contains no beans. The International Chili Society supports this view, defining Texas chili (also known as traditional red or chili con carne) as a combination of meats, red chili peppers, spices, and other ingredients, explicitly excluding beans and non-vegetable fillers like rice or pasta. This commitment to a meat-centric chili reflects the state’s deep connection to its ranching heritage.

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Where to Find the Best Chili:

• Tolbert’s Restaurant & Chili Parlor (Grapevine, TX): A Texas institution known for its authentic and award-winning chili recipes.
• Texas Chili Parlor (Austin, TX): A no-frills establishment serving up classic Texas chili since 1976.

4.1. Recipe for Authentic Texas Chili (Chili Con Carne)

Ingredients:

• 3 pounds beef chuck, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 (28 ounce) can crushed tomatoes
• 6 cups beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped onions

Instructions:

1. Sear the Beef: Season the beef cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
2. Sauté Aromatics: Add the remaining 2 tablespoons of vegetable oil to the pot. Add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4. Combine Ingredients: Add the crushed tomatoes and beef broth to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Simmer Low and Slow: Return the seared beef to the pot. Reduce the heat to low, cover, and simmer for at least 3 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
6. Adjust and Serve: Taste and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and chopped onions.

5. Chile con Queso: A Tex-Mex Delight

Chile con Queso, often simply called “queso,” is a Tex-Mex creation that dates back to the early 20th century. This irresistible dip consists of melted cheese blended with chili peppers and other flavorful ingredients. It’s believed to have originated at The Original Mexican Restaurant in San Antonio, one of the earliest known Tex-Mex establishments. Queso is typically served warm with tortilla chips for dipping, making it a perfect appetizer or snack.

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Where to Find the Best Chile con Queso:

• The Original Mexican Restaurant (San Antonio, TX): The alleged birthplace of queso, serving up their classic recipe for generations.
• Matt’s El Rancho (Austin, TX): A popular spot known for its creamy and flavorful queso.

5.1. Recipe for Delicious Chile con Queso

Ingredients:

• 1 pound Velveeta cheese, cubed
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1/2 cup milk
• 1/4 cup chopped cilantro
• 1/4 cup chopped onion
• 1 jalapeño, seeded and minced (optional, for heat)
• Tortilla chips, for serving

Instructions:

1. Combine Ingredients: In a saucepan or slow cooker, combine the Velveeta cheese, diced tomatoes and green chilies, milk, cilantro, onion, and jalapeño (if using).
2. Melt the Cheese: If using a saucepan, heat over medium heat, stirring constantly until the cheese is melted and the mixture is smooth. If using a slow cooker, cook on low for 1-2 hours, stirring occasionally until the cheese is melted and smooth.
3. Keep Warm: Once the queso is melted and smooth, keep it warm in the slow cooker or on the stovetop over low heat until ready to serve.
4. Serve and Enjoy: Serve warm with tortilla chips for dipping.

6. Kolaches: A Tex-Czech Treat

While Tex-Mex is widely known, Tex-Czech cuisine also has a unique place in Texas food culture. Czech immigrants arrived in Central Texas in the late 19th century, bringing with them their traditional kolaches. These pastries consist of a sweet, yeasty dough filled with fruit preserves. Over time, the kolaches evolved to incorporate local ingredients like prickly pears, creating a unique Tex-Czech hybrid. Today, you can find kolaches in many bakeries and doughnut shops across Texas. Be sure not to confuse them with klobasniky, savory pastries stuffed with sausage, also developed by Czech settlers in Texas.

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Where to Find the Best Kolaches:

• Czech Stop (West, TX): A legendary roadside stop known for its wide variety of kolaches and klobasniky.
• Weikel’s Bakery (La Grange, TX): A family-owned bakery serving up traditional Czech pastries since 1929.

6.1. Recipe for Traditional Kolaches

Ingredients (Dough):

• 1 cup milk, warmed
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg, lightly beaten
• 3 1/2 cups all-purpose flour, plus more for dusting

Ingredients (Filling):

• Your choice of fruit preserves (apricot, cherry, prune, etc.)
• Poppy seed filling
• Cream cheese filling

Instructions:

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
2. Combine Wet Ingredients: Stir in the salt, melted butter, and egg.
3. Add Flour: Gradually add the flour, mixing until a soft dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
5. Let it Rise: Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the Kolaches: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a ball.
7. Make Indentations: Place the dough balls on a baking sheet lined with parchment paper. Use your thumb or the bottom of a glass to make an indentation in the center of each ball.
8. Fill the Kolaches: Fill the indentations with your desired fillings.
9. Let them Rise Again: Cover and let rise for another 30 minutes.
10. Bake to Perfection: Preheat oven to 350°F (175°C). Bake for 12-15 minutes, or until golden brown.
11. Cool and Enjoy: Let the kolaches cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

7. Tex-Mex: A Culinary Fusion

Tex-Mex isn’t a single dish but a vibrant cuisine that encompasses a wide range of flavors and preparations. This unique culinary style includes popular dishes such as chile con queso, nachos, tacos al carbon, enchiladas, and fajitas. Tex-Mex is one of America’s oldest regional cuisines, evolving from the home cooking of Tejanos, people of Mexican descent living in Texas. The Chili Queens of San Antonio played a significant role in popularizing Tex-Mex by serving food in the city’s plazas. The first Tex-Mex restaurants opened in San Antonio in the early 20th century, although the term “Tex-Mex” wasn’t widely used until later in the century.

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Key Ingredients that Define Tex-Mex:

• Beef
• Yellow cheese
• Wheat flour
• Black beans
• Cumin
• Canned vegetables

Where to Find the Best Tex-Mex:

• Ninfa’s (Houston, TX): Known for its fajitas and other classic Tex-Mex dishes.
• Joe T. Garcia’s (Fort Worth, TX): A legendary spot with a beautiful patio and delicious Tex-Mex fare.

7.1. Recipe for Classic Tex-Mex Fajitas

Ingredients:

• 1 1/2 pounds skirt steak, thinly sliced against the grain
• 1 large onion, sliced
• 2 bell peppers (various colors), sliced
• 2 tablespoons olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Flour tortillas, warmed
• Optional toppings: guacamole, sour cream, salsa, shredded cheese

Instructions:

1. Marinate the Steak: In a bowl, combine the sliced steak, lime juice, garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Sauté the Vegetables: Heat the olive oil in a large skillet or cast-iron skillet over medium-high heat. Add the sliced onions and bell peppers and cook until softened, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
3. Cook the Steak: Add the marinated steak to the skillet and cook until browned and cooked through, about 3-5 minutes per side.
4. Combine and Serve: Return the sautéed vegetables to the skillet with the steak. Toss to combine.
5. Serve Immediately: Serve the fajitas immediately with warmed flour tortillas and your favorite toppings.

8. Migas: A Tex-Mex Breakfast Staple

Migas is a Tex-Mex egg scramble, adapted from Spanish migas. This dish features scrambled eggs mixed with crushed tortilla chips and salsa, creating a delightful combination of textures and flavors. Migas is a popular breakfast or brunch option in Texas, often served with a side of refried beans and tortillas.

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Where to Find the Best Migas:

• Juan in a Million (Austin, TX): A local favorite known for its generous portions and delicious migas.
• Magnolia Cafe (Austin, TX): A 24-hour diner serving up classic migas and other breakfast staples.

8.1. Recipe for Easy Migas

Ingredients:

• 6 corn tortillas, cut into strips
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• 4 large eggs, lightly beaten
• 1/4 cup milk
• 1/4 cup salsa
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, sour cream

Instructions:

1. Fry the Tortilla Strips: Heat the vegetable oil in a large skillet over medium heat. Add the tortilla strips and cook until crispy and golden brown, about 3-5 minutes. Remove the tortilla strips from the skillet and set aside.
2. Sauté Aromatics: Add the chopped onion and jalapeño (if using) to the skillet and cook until softened, about 3-5 minutes.
3. Combine Ingredients: In a bowl, whisk together the eggs, milk, salsa, salt, and pepper.
4. Scramble the Eggs: Pour the egg mixture into the skillet with the onions and jalapeño. Cook, stirring occasionally, until the eggs are set but still slightly moist.
5. Add Tortilla Strips: Stir in the fried tortilla strips and cook for another minute until heated through.
6. Serve Immediately: Serve the migas immediately with your favorite toppings.

9. Margaritas: Texas’s Signature Cocktail

Margaritas have numerous origin stories, but the Texas version claims that the head bartender at the Balinese Room in Galveston, Texas, created the drink for singer Peggy Margaret Lee in 1946, naming it after the Spanish version of her name. Regardless of its true origin, the combination of tequila, Cointreau, and lime juice has become the state’s signature drink. The invention of the frozen margarita machine is undeniably attributed to a Texan. In 1971, Mariano Martinez, a bartender in Dallas, modified a soft-serve ice cream machine to produce frozen margaritas, revolutionizing how the cocktail was served.

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Where to Find the Best Margaritas:

• Mariano’s Hacienda (Dallas, TX): The home of the original frozen margarita machine.
• The Balinese Room (Galveston, TX): The legendary bar where the margarita may have originated.

9.1. Recipe for a Classic Margarita

Ingredients:

• 2 ounces tequila
• 1 ounce Cointreau or triple sec
• 1 ounce fresh lime juice
• Lime wedge, for garnish
• Salt, for rimming the glass (optional)

Instructions:

1. Prepare the Glass: If desired, rim a margarita glass with salt. Rub a lime wedge around the rim of the glass, then dip the rim in salt.
2. Combine Ingredients: In a shaker filled with ice, combine the tequila, Cointreau, and lime juice.
3. Shake Well: Shake well until chilled.
4. Strain and Serve: Strain the margarita into the prepared glass filled with ice.
5. Garnish: Garnish with a lime wedge.

10. Hamburgers: Texas Beef at its Finest

Texas, the largest beef-producing state in the U.S., takes its hamburgers very seriously. The unwavering loyalty to Whataburger, a Texas-based fast-food chain, further emphasizes the importance of burgers in Texan cuisine. From simple patties to elaborate creations, burgers are a staple of the Texas culinary landscape.

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Where to Find the Best Hamburgers:

• Whataburger (Various Locations): A Texas institution known for its classic burgers and customizable options.
• Hopdoddy Burger Bar (Various Locations): A popular spot with creative and gourmet burger creations.

10.1. Recipe for a Classic Texas Hamburger

Ingredients:

• 1 pound ground beef (80/20 blend)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 hamburger buns
• Your favorite toppings: lettuce, tomato, onion, pickles, cheese, condiments

Instructions:

1. Prepare the Patties: Gently combine the ground beef, salt, and pepper. Divide the mixture into 4 equal portions and form into patties, about 3/4 inch thick.
2. Grill or Pan-Fry: Preheat a grill or skillet over medium-high heat.
3. Cook the Burgers: Cook the burgers for 3-5 minutes per side, or until cooked to your desired doneness. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for medium doneness.
4. Toast the Buns: Lightly toast the hamburger buns.
5. Assemble and Serve: Place the cooked patties on the toasted buns and top with your favorite toppings.

11. Micheladas: A Spicy Beer Cocktail

Micheladas, a beer cocktail with Mexican origins, are popular throughout Texas. This refreshing drink is typically made with beer, lime juice, hot sauce, spices, and tomato juice, served in a salt-rimmed glass. Micheladas are a common sight on cocktail menus, from hole-in-the-wall taco joints to upscale bars.

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Where to Find the Best Micheladas:

• যেকোনো টেক্স-মেক্স রেস্তোরাঁ:
• місцевий бар або гриль:

11.1. রেসিপি:

উপকরণ:

• 12 আউন্স মেক্সিকান বিয়ার (যেমন কুইলমেস বা করোনা)
• 1 আউন্স লাইমের রস, তাজা
• 2 চামচ গরম সস (যেমন ভ্যালেন্টিনা বা টাপাটিও)
• 1 চামচ সয়া সস
• 1 চামচ ওয়ার্সেস্টারশায়ার সস
• 1/2 চামচ ম্যাগি সিজনিং (ঐচ্ছিক)
• 1/4 চামচ মরিচের গুঁড়ো
• সেলেরি লবণ
• বরফের টুকরো
• লাইম ওয়েজ, গার্নিশের জন্য

নির্দেশাবলী:

1. সেলারি লবণ দিয়ে একটি গ্লাসের প্রান্ত মুড়ে নিন।
2. বরফ দিয়ে গ্লাস পূরণ করুন।
3. লাইমের রস, গরম সস, সয়া সস, ওয়ার্সেস্টারশায়ার সস, ম্যাগি সিজনিং (যদি ব্যবহার করেন) এবং মরিচের গুঁড়ো যোগ করুন।
4. বিয়ার দিয়ে পূর্ণ করুন, আলতো করে মেশান।
5. লাইম ওয়েজ দিয়ে সাজিয়ে পরিবেশন করুন।

12. টেক্সাস শীট কেক:

টেক্সাসে সবকিছুই বড়, এই কথাটি সত্যি। টেক্সাস শীট কেক বড় সংখ্যক লোকের জন্য ডেজার্ট বানানোকে সহজ করে তোলে: সবকিছুই একটি রিমযুক্ত বেকিং শীটে রান্না করা হয় এবং ব্রাউনি বা কুকি বারের মতো স্লাইস করে সহজে পরিবেশন করা যায়। সাধারণভাবে চকোলেট ফাজির ফ্রস্টিং দিয়ে তৈরি হলেও, টেক্সাস শীট কেক আপনার পছন্দের যেকোনো স্বাদের হতে পারে। যদিও ঐতিহ্যবাহী সংস্করণে সাধারণত টেক্সাসের একটি পছন্দের উপাদান থাকে: পেকান।

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কোথায় পাবেন সেরা টেক্সাস শীট কেক:

• যেকোনো স্থানীয় বেকারি
• পরিবারের খাবার

12.1. রেসিপি:

উপকরণ:

• 2 কাপ ময়দা
• 2 কাপ চিনি
• 1/2 কাপ মাখন
• 1/2 কাপ সবজি তেল
• 1/4 কাপ কোকোয়া পাউডার
• 1 কাপ জল
• 1/2 চামচ নুন
• 1 চামচ বেকিং সোডা
• 1/2 কাপ বাটারমিল্ক
• 2 টি ডিম, সামান্য ফেটানো
• 1 চামচ ভ্যানিলা নির্যাস

ফ্রস্টিং:

• 1/2 কাপ মাখন
• 1/4 কাপ কোকোয়া পাউডার
• 6 চামচ দুধ
• 4 কাপ কনফেকশনার্স চিনি
• 1 কাপ কাটা পেকান

নির্দেশাবলী:

1. 350 °F (175 °C) এ ওভেন গরম করুন। মাখন দিয়ে একটি 15×10 ইঞ্চি বেকিং প্যান গ্রীস করুন।
2. একটি বড় পাত্রে, ময়দা, চিনি এবং লবণ একসাথে মেশান।
3. একটি সসপ্যানে, মাখন, তেল, কোকোয়া এবং জল একত্রিত করুন। মাঝারি আঁচে গরম করুন যতক্ষণ না মাখন গলে যায় এবং মিশ্রণ মসৃণ হয়। শুকনো উপাদানে ঢেলে ভালো করে মেশান।
4. বেকিং সোডা বাটারমিল্কে মেশান এবং ময়দার মধ্যে যোগ করুন। ডিম এবং ভ্যানিলা যোগ করুন, ভালো করে মেশান।
5. প্রস্তুত করা প্যানে ঢেলে দিন এবং 20-25 মিনিটের জন্য বেক করুন বা একটি টুথপিক ঢোকালে সেটি পরিষ্কার না হওয়া পর্যন্ত।
6. কেক বেক করার সময়, ফ্রস্টিং তৈরি করুন: একটি সসপ্যানে, মাখন, কোকোয়া এবং দুধ একত্রিত করুন। মাঝারি আঁচে গরম করুন যতক্ষণ না মাখন গলে যায় এবং মিশ্রণ মসৃণ হয়। আঁচ থেকে সরান এবং কনফেকশনার্স চিনি এবং পেকান মেশান।
7. গরম কেকের উপর ফ্রস্টিং ছড়িয়ে দিন। পুরোপুরি ঠান্ডা হতে দিন এবং পরিবেশন করুন।

13. টেক্সাস বারবিকিউ

এই তালিকায় আমরা ব্রিস্কেটকে আলাদা করে উল্লেখ করেছি, কারণ টেক্সাসে গরুর মাংসের আধিপত্য বেশি। তবে ব্রিস্কেটই শেষ কথা নয়। টেক্সাসের আকারের একটি রাজ্যে বারবিকিউ “স্টাইল” নির্ধারণ করা কঠিন, তবে সাধারণভাবে টেক্সাস বারবিকিউকে চারটি ভিন্ন শৈলীতে ভাগ করা যায়: সেন্ট্রাল টেক্সাস, পূর্ব টেক্স