Zemog's Cocina Mexicana, Omaha's Taste of Texas!

For those of you who connect life to family, friends & food will understand this blog post. For those of you who don't, well your probably not reading my blog to start with!

My husband & I went last Saturday to Zemog's Cocina Mexicana in Omaha Nebraska. We had seen this eatery several times, but never stopped. So far we had not found the style of Mexican food in the Midwest that we longed for. Our search is over!

Our servers name was Justin, he greeted us at the table with a big smile and basket of freshly made corn tortilla chips. The salsa that came with them was very mild but had great flavor. I looked at my husband and said "I'm feeling very hopeful about this meal, it smells right in here!"

Now if your from Texas or just know good Tex-Mex food, the cafe should smell like masa & spices when you walk in the door. If the wonderful scent of ground corn or chili peppers doesn't hit your olfactory receptor (nose) quickly, then the food may not be real Tex-Mex. The first thing my husband said after we sat down was "It smells like Morales cafe in here" This was just an incredible seal of approval before the meal even came.

It's like the smell of a Thanksgiving dinner cooking in the oven, the smell is the beginning of the meal. It is said we eat with our eyes first, but I think we should rethink that & say we eat with our smeller first. When my mom cooked cabbage...I didn't get a warm fuzzy feeling about dinner!

After talking to our server Justin, I found out he just arrived from Austin, Texas. Now for those of you who know food, you know it's the mecca of Tex-Mex restaurants. Of course San Antonio would argue with that, but so would all the towns in Texas! Zemogs is owned by Justin's dad so my day was getting better by the minute.

When the plates were placed on the table, I knew things were going to taste like they smelled. We ordered combination plates. We tried the chicken enchilada with Verde sauce, puffy beef taco, pork tamale, cheese enchilada & beef enchilada smothered in red chili gravy.

The Verde sauce on the chicken enchilada was incredible. It was freshly made with mild green peppers & spices. This may not be the enchilada sauce you want to start with, but it's great.

The red chili gravy on the cheese & beef enchiladas was a traditional sauce that couldn't have been any better. Knowing the work that goes into that simple sauce or gravy as it's known, shows the pride that this restaurant takes in the quality of the food they serve.

Puffy tacos are so Central Texas! Being from East Texas I had never had one, so when I saw those on the menu, I had to try one. They are crispy but soft too, don't crumble like a fried corn tortilla but are all warm & delicious.

Tamales...there are many different type, but these at Zemog's were the type that said welcome home to me! Zemog's are made in the traditional way to make a  firmer tamale. These were served with a delicious pork filling. Tex-Mex can have beef or chicken fillings also but I prefer the pork & the old style myself. These were delicious & I would go back just to buy these for a take-out dinner.

I can say that you will not be disappointed in this restaurant if you love Tex-Mex. If your not sure, they have great choices like salads & burritos that are more Midwest-Mex. Nothing is too spicy, of course I am a Texan & like the heat. Justin, our server, brought us the hot salsa also & it was great.

I recommend anyone in Omaha trying Zemog's Cocina Mexicana. Be open to the fact that Tex-Mex isn't the only style Mexican food they have on the menu. The cafe was spotless & pleasantly decorated with fun table tops to enjoy. The "ginormous" sizing of the food isn't a joke! You get so much that I took enough home for lunch the next day. The atmosphere is casual, laid back & so very friendly. It's a little bit of Tex-Mex on the corner of 108th & Q St in Omaha Nebraska. 

http://www.zemogs.com/

Take out available!



Smoked Chipotle Turkey Breast

Smoked Turkey is one of my favorite meats. I love to eat it straight from the pan,& so does everyone else in our family! We smoke whole turkeys when we have lots of time, but if you want the smoked turkey experience & have less than a few hours to get it, try a half turkey breast.

Williamson Bros Bar-B-Q has a chipotle sauce that is really great. The chipotle taste is prominent but it also has a cumin and garlic note that is very pleasing. This sauce adds a smoky flavor to your meats from the inherent taste of the chipotle itself.

If you haven't tried chipotles, you should give them a chance. These little wet, wrinkled chili peppers come in a can & are packed in adobo sauce. It isn't necessary to remove the sauce, it actually adds incredible taste to any dish.
http://www.livestrong.com/article/416613-chipotle-pepper-benefits/?utm_source=popslideshow&utm_medium=a1

We marinated our half turkey bone-in breast in the refrigerator over night in a mixture of 2 tablespoons of Williamsons Spicy Chiptole BBQ sauce & 2 teaspoons of pecan flavored liquid smoke. If you have never used a smoke flavoring, you can find it in the grocery isle with the steak sauce, bbq sauce etc. I like the pecan because it doesn't overpower the other seasonings.

Injecting a mixture of half sauce & half olive oil into the breast will keep the meat moist while smoking. It's also healthier than butter, but if you need the butter...it's your call!

When you are ready to start smoking the turkey breast, remove it from the fridge & let it sit on the counter & come to close to room temperature. About 15-20 minutes will usually be enough time. While it is resting, start your wood pellets in your smoker box on your gas grill. I turn my grill to high & sit the smoker box in the back corner. Do not wet the pellets or wood.

I like to smoke my turkey breasts in an iron skillet. I do not wrap in foil, that tends to steam the meat & you don't get the results you are looking for.

After about 30 minutes the grill should have enough smoke to start the smoking process. Reduce the temperature to medium indirect heat. With the turkey breast in a well seasoned iron skillet, coat it on all sides with the sauce before placing it on the grill. 

What I like about Williamson Bros sauce is the consistency. It isn't thin, but it isn't thick & sticky. This type of sauce is the best for gas grill smoking because of the lower sugar content of the sauce.

During the smoking process I apply sauce to all the sides every 10 minutes.

Remember that you should have your grill on medium indirect heat. The temperature inside the grill should be about 300 degrees. The skillet should be sitting in the middle of the grill with no flame under it. Although this is only a breast, it can dry out quickly so keep it well marinated with sauce.

I cook my turkey breast to a temperature of 170 degrees. This usually takes about 30-45 minutes on my grill, but ever grill is different & the outside air temperature is a factor also. Just judge your doneness on that meat temperature...this is just a really great reason to go buy a cool meat thermometer!

 After it cools a little, I remove the meat from the bone, leaving the skin intact. You can remove the skin but it really adds to the taste & look of the smoked turkey.

We added Williamson Bros Spiccy Chipotle Bar-B-Q sauce to the top of the turkey breast. Simple turkey taken to another level. Healthy & delicious, we had baked sweet potatoes from the grill to complete this meal. Oh & we had salad...just hard to do on the grill! Although I am wanting to do the grilled romain lettuce so who knows...we just might do that!

Williamson Bros Bar-B-Q sauces impressed me in many different ways, but one of the things I loved was the low sugar content. Many people who are on a sugar restricted diet must avoid bbq like the plaque. Being a RN & working with diabetics I can say this sauce is a great choice for sugar & carbohydrate counts. Best part is they are really good!

Visit Willamson Bros Bar-B-Q website today!
www.williamsonbros.com

Williamson Bros BBQ Sauce

I always feel so honored to review a company's product on my blog. When you develop an item, it becomes so personal to you. When you put your families name on every bottle, that ups the game even more.

Williamson Bros.Bar-B-Q of Marietta Georgia were so very gracious to send me a gift pack of their BBQ sauces to review. I was so excited when I got the box from UPS, I had to open it right away. I know this is silly...sentimental...& totally Southern but it was like getting a little bit of home in Nebraska.

This company had it's beginning's when two brothers & one employee opened a Bar-B-Q place in Marietta Georgia with little money but lots of good food! That was in March of 1990 & they have three locations now serving great Southern BBQ.

Williamson Bro's Roasted Garlic B-B-Q Sauce

New York Strip Steaks patiently waiting !

When I opened the Roasted Garlic B-B-Q sauce, the aroma of garlic was intoxicating! I will admit, I immediately got a piece of bread & poured some on it right then. I expected a strong flavor of garlic, but what I got was a smooth, smoky, slightly sweet taste. The roasted garlic with the other ingredients was an incredible blend of seasonings & the sweet/savory mix was just right. I have never had a BBQ sauce that had garlic as the star, but this one should get an Academy award! It had the best garlic flavor & it just opened up my cooks brain to all kinds of uses for this delicious sauce.

Holding back my need to hide the bottle in the fridge, I poured about half a cup in a bowl, handed my husband the bbq brush & steaks & followed him to the (my) Weber grill. I cook my steaks on high direct heat & use a flipper to turn them. Never...Never...Never use a fork to turn meat on the grill please, when you pierce the meat all those wonderful juices go right down the grates...So use a flipper or tongs if you must.  Our steaks were a little more than an inch thick so we cooked them on both sides for about 2-3 minutes to get a medium pink center. The grill has to be smoking hot when you put them on to sear the meat & lock in those luscious juices!

Husband brushing the steaks, me giving unwanted directions!

After placing them on the grill we brushed them with a liberal amount of Williamson Bro's Roasted Garlic BBQ sauce. When we turned the steak to the other side we give it some of that wonderful garlic love too! 

The quality of a BBQ sauce shows when it doesn't burn on the grill

The temperature of my grill in this photo is about 500 degrees, the sauce is shiny & not burning

Great grilling techniques & high quality products produce the result you are looking for everytime. Williamson Bros BBQ sauce didn't burn, scorch, or change flavor as some sauces do. It produced a steak that had deep flavor, smoky after tones & sweet garlic notes that will be a dinner we will all remember for a good while.

Williamson Bro's B-B-Q sauce can be found online at
http://www.williamsonbros.com

When you order this sauce & it arrives at your front door, even if your not from the South...you'll still feel the Southern style BBQ love, I promise!
Watch for our reviews of the other 4 sauces soon!
Thanks again to Williamson Bro's BBQ for introducing me to their products!

Spicy Cole Slaw with Candied Jalapenos

I love cole slaw. It's so easy now that they do all the shredding for you. I know fresh chopped cabbage is better & I should tell you to use that, but sometimes we need things that are really quick & easy!

Cole slaw is one of those salads that can take on many different flavors. One of our favorites would be Spicy Cole Slaw with Candied Jalapenos. It's great with BBQ, burgers or anything off the grill.

Spicy Cole Slaw

1 package of precut slaw mix

2 tablespoons of Franks Sweet Red Chili

1/2 cup pineapple tidbits, drained well
reserve 1 tablespoon of the pineapple juice

2 tablespoons of chopped candied jalapenos (recipe below)

1 tablespoon finely chopped red onion

Mix the Frank's Sweet Red Chili sauce & 1 tablespoon of the pineapple juice.

Add this to the slaw, then add all other ingredients. 

Toss well to coat.

Will still look a little dry, but the cabbage will release moisture as it sits, so don't add more wet ingredients.

When you are ready to serve, if it looks to dry add a little more of the Franks before serving.

Place in fridge & let chill for at least 30 minutes before serving for the full flavor to develop.



Candied Jalapeno Peppers

4 large jalapeno peppers, washed well
1/2 cup sugar
1/2 cup water
1/8 tsp of kosher salt

Wash jalapenos & cut into rings. You can remove the seeds if you would like less heat. I enjoy the heat & left them in.

In large skillet mix water & sugar, add the salt. Bring to a low boil, mixing well.

Reduce heat to medium-high heat & add jalapenos.
Stir to coat peppers with sugar mixture, cook for 3 minutes.

Remove & let cool the peppers cool.

After they are cooled, bring sugar mixture back to medium-high heat & cook again for 3 minutes. Remove & cool.

Can be stored in fridge until ready to use in recipes. Use within a week for food safety sake!

Mesquite Charred Corn & Poblano Salsa

This recipe is for a cold salsa made with mesquite smoked fresh corn, poblano peppers, garlic, fire roasted tomatoes, cilantro & spices. I added chipotle in adobo sauce for ours, we like it a little kicked up!

This recipe requires the following ingredients:

• 4 ears of fresh corn
• 2 large poblano peppers
• canola or olive oil
• 1 pod of garlic
• 2 Tsp mesquite liquid smoke
• 2 Tablespoons chopped cilantro
• 1/2 cup chopped red onion
• 1 15oz can chopped fire roasted tomatoes, or fresh if you have them
• 3 chipotle peppers in adobo sauce (leave out if you don't like the heat!)
• 1 tsp Texas Chili Blend, or your favorite chili powder
• 1 lime, juiced
• 1 cup mesquite wood chips
• salt to taste

Mesquite Charred Corn & Poblano Salsa

• Shuck & remove silks from corn, rinse corn & poblano peppers & pat dry
• Rub corn & poblano peppers with oil, place in plastic zip bag with 1 tsp mesquite liquid smoke
• Let rest in fridge for 1 hour
• Soak mesquite wood chips in hot water with 1 tsp mesquite liquid smoke added . Soak 1 hour
• Drain wood chips. Heat gas or charcoal grill to high heat. Place wood chips in smoker box.
• Rub oil on outside of garlic pod
• When smoke is present, remove garlic & poblano peppers from plastic bag & place on center of grill
• Turn center burner to medium low to char for 2 minutes on each side, this should char the flesh, if not leave it several more minutes until it is charred
• Once the pepper is black, turn off center burner & cook corn & peppers over indirect heat to continue the smoking process
• Place garlic beside corn to smoke
• Limit how much the grill is open to retain the most smoke you can.
• Smoke for 15 more minutes at low heat
• Remove from grill on to a heat proof dish & let it cool on the kitchen counter.

• When corn has cooled to touch, remove corn from the cob by standing it on the flat end in a large bowl.
• Begin with knife at the top & cut from the cob, turning after each cut.  
• Continue to cut until all corn is off

                           

• Poblano peppers will char black, then you need to remove the charred skins, veins & seeds. Try to remove as much as possible.
• Slice into small strips, then chop into bite size pieces.
• Add to corn in bowl



• Roasted garlic will squeeze out of the papery skins without much effort
• Discard the papery skins then chop or mash & add garlic to salsa



• To the corn, poblanos, & garlic, add the chopped red onions, tomatoes, cilantro,chopped chipotles in adobo sauce & seasonings
• Add salt to taste.
• Finish by squeezing the juice of the lime over the dip
• Stir well to blend
• Cover with plastic wrap & place in fridge to chill at least 1 hour for the full flavor blend.
• Serve with your favorite chips. Great on taco's or burritos. Also a great topping for taco salads

"Barbeque Shrimp" ...there should be a support group

The new cookbook by Robert Medina doesn't fail to deliver on it's promises! His "Barbeque Shrimp" is addictive. I made this recipe yesterday & just can't stop think about it!

New Orleans Barbeque Shrimp is cooked in a huge skillet at your stove top. It's like a swimming pool of delicious butter, garlic & spices for those shrimp to take their last swim.  

Start with the biggest ,freshest, head-on shrimp you can find. Colossal 10 count are the best if they are available. Don't waste your time using frozen shrimp or those who have lost their little heads. This dish should only be made with the real thing..head-on huge shrimp.  I promise you will be glad you did.




These are 10 count head-on fresh Gulf Shrimp



Rinse shrimp in cool water
then place in colander to drain.
Don't remove the heads!!
Now prepare their pool...

Add Shrimp to their swimming pool!

                                                                                   

There is something to be said for less words are more!

This meal is meant to be shared with friends. In the South when we have a crawfish or shrimp boil, we cover the tables with newspapers for easy clean-up. I think this dish calls for that too, that way everyone can feel comfortable shelling and stacking the heads and shells while eating. Must have lots of crusty french bread to dip in this wonderful pool of garlic, spices, & butter!

Please don't just scoop up those heads & shells and say good-bye yet. Throw them in a pot of boiling water and any remaining juices & make some of the best shrimp stock you ever tasted. I'm the proud owner of three quart jars full of this liquid gold, what a nice reward after this great meal!

"If You Can't Stand The Heat" will be released July 12, 2011. It is available now for pre-order at Barnes & Noble online. You don't want to miss owning this cookbook.

Chicken & Andouille Jambalaya Review

Living in the South brings many joys, but one of the greatest is our relationship with food. We love to talk about what we are cooking, what we just ate & what we are planning to eat later! For some of us the word obsessed would define our culinary viewpoint!


East Texas enjoys sharing the culture of Louisiana with our lakes, rivers & foods! I love Creole or Cajun food but to really know how to make it right you have to learn from a pro. Chefs like Paul Prudhomme & Emeril Lagasse made Cajun cool, but Robert Medina's new cookbook makes it accessible to everyone. His skill of writing & explaining step by step is great for the experienced cook or the novice.


Last evening we had the best Jambalaya I have ever eaten. Now lots of people say things like that, but first of all...I've eaten Jambalaya in many places.  If it's ever on a menu I try it, most of the time I am not overly impressed. Unless a restaurant is an authentic Cajun place, they have no idea what they are doing! They throw things together and make a jumble-yaya!! My favorite was from a restaurant in Houston that was based in Louisiana...need I say more.


To make this experience with a new recipe review interesting, I let my 25 yr old son take the lead in making this recipe. He makes great chili, grills burgers, & can make cornbread like a champ so I thought it was time he stretched and learned a little Cajun flavor. I think it's so important to teach our children to cook, giving them more freedom to be in the kitchen. My son has been in the kitchen with me for years & he can really cook, now if he just cleaned as well..


                                                                                                              


Last night we made Chicken & Andouille Jambalaya from Robert Medina's new cookbook "If You Can't Stand The Heat"  This recipe is simple, has common ingredients, & goes together with little effort. Most recipe items will be in your pantry, vegetable tray or spice cabinet. He uses chicken thighs, andouille sausage, onion, bell pepper, celery, garlic, green onions, rice & spices.

Various spices for Flashover Seasoning

In Roberts cookbook he gives the recipe for his Flashover Seasoning; a blend of wonderful spices that are purely Cajun through & through! It can be used on anything that needs a little kick!

Flashover Seasoning

Chicken & Andouille Jambalaya

 Most Jambalaya recipes are about the same, but this one has a twist. The chicken skin is removed and rendered to get the oil to cook the jambalaya. I have been cooking for many years & have never fried chicken skin! It worked like a dream & extracted the chicken fat very nicely. This is what makes this recipe different from all the others I have ever tried. I will say I think it's the key to this jambalaya and can not be changed if you want the authentic taste. Let me tell you, you want this taste! This is the best jambalaya I have ever eaten, hands down.

This Thursday we will be cooking "Mexican Spaghetti" from our featured cookbook, yes Mexican...see Louisiana & Texas are cooking cousins! Also sometime this week I am making the Apple Bread Pudding..and hiding it from my family!!

Next week's Monday review will be "Both Right & Lite Red Beans & Rice" If your not familiar with Red Beans, they are usually served on Mondays in restaurants in the south. I have to go hit the gym now..think I'm going to need it!

"If You Can't Stand The Heat" will be released July12th 2011. Can be pre-ordered from Barnes & Nobles online now. You won't regret it if you love great food that's easy to cook!

"If You Can't Stand The Heat" A New Orleans Firefighters Cookbook

Some of the best cooks I know should be called chefs just by virtue of experience and the quality of their food. I started my journey in this food world working under a cook who should have been handed a honorary culinary degree. Usually these degrees are conferred as a way of honoring a distinguished contribution to a specific field, or to society in general. My mentor, Miss Pearl loved to cook, produced great food, & touched the center of people's being..their souls. If this is the definition of Honorary Chef then Robert Medina has earned the title "Firehouse Chef"

There is a hidden secret in the firehouses around the country, the great food made by those who serve & protect us 24 hours a day! The meals are big, hearty & filling. Such incredible dishes could be found on a menu at your favorite restaurant, but are being cooked while waiting for the next fire alarm to sound. We think we have trouble cooking with kids & dogs running through the house!

http://youtu.be/a7WxWPq24Yw

It is my great pleasure to be reviewing "If You Can't Stand The Heat" A New Orleans Firefighters Cookbook. This cookbook is written by Robert Medina, a retired firefighter for the New Orleans fire department. He brings us the delicious New Orleans fare, Italian, Mexican, & Thai, but also just down home Southern cooking. This book speaks to my heart and reminds me of why we Southerners love to feed those around us...cause we love cooking & cooking right!

I will be cooking the Chicken & Andouille Jambalaya first, and then when I find artichokes that look edible, I am making the Stuffed Artichokes. I can't wait to cook my way through this book! Oh & the Apple Bread Pudding.....it may have been sent directly from Heaven!

Thanks Bob for trusting me to review your cookbook & also for writing it so well. It not only has fabulous recipes but is a great read to boot! For everyone looking for this cookbook to add to your collection, it will be released on July 12th 2011.
Can be pre-ordered at Barnes & Nobles online now.

 

Spicey Mama's Texas Chili

Years ago after leaving Texas I began the journey of creating chili perfection. When you live in the Chili capital of the world, you just assume that all chili is Texas style. In my mind's eye I see a steaming bowl of deep red, full flavored and spicy chili. Real Texas chili would not have beans or be any color other than a deeply robust red.

I have learned that people call lots of things chili and they all taste good. I will say I have had some great soups & stews that are made with the same spices but they aren't chili! I thought I had found the ultimate Texas chili at a chain restaurant that bears the Texas name...but after dipping my spoon in with excitement... I pulled out a bean! I will admit I do still order chili there because everything else is perfect and worth over looking the innocent bean.

This is my recipe for Texas Red Chili, if you add beans, please don't tell me! I might have to send out a Chili Intervention team to your house.

Spicey Mama’s Texas Red Chili

2 lbs of ground beef or turkey
1 large onion, chopped
1 small jalapeño, chopped
1 Anaheim pepper, chopped
1 Poblano pepper, chopped
1 T. cilantro, chopped
3 cloves of garlic, finely minced
1 tsp. Canola oil
1 large can (28oz.) crushed tomatoes
1 can (14.5oz.) tomato sauce, add a 2nd can if you like thinner chili
½ package Spicey Mama’s Texas Chili Seasoning or your favorite chili mix
Salt to taste

May use 1/2 of each pepper for a milder chili. When you cook or roast peppers they loose some of their heat. I like to roast mine in the oven before using, this gives a great deep flavorful taste to your chili.

Chop onions, peppers, cilantro & garlic
Heat oil in large heavy dutch oven over med-high heat.
Cook onions and peppers in oil for about 2 minutes, then add the garlic and cilantro and cook for about a minute stirring well to prevent garlic from over cooking.

Add meat to the pepper/onion mix and sprinkle the Spicey Mama’s over the meat.Continue to stir gently while meat is browning.

Add the crushed tomatoes and tomato sauce to meat/pepper mix and stir gently to prevent breaking up the meat to finely.

Taste and add salt or more seasoning. Will get spicier as it cooks but you can adjust the needed heat with more of the seasoning mix. If your using the Spicey Mama's Chili Seasoning from our website you may need to add salt, but if you use a grocery store product be sure & taste it before adding more.

Cook on low heat for about an hour, and then simmer very low until ready to serve.

Serve it in bowls with shredded sharp cheddar cheese, minced red onions and if you like them..add a few pickled jalapeños to the top!

Serves 4-6
Just double everything if you double the meat!

Visit my website @ http://www.newsouthernpantry.com if you would like to use the Spicey Mama's Texas Chili Seasoning in this recipe.
Spicey Mama's has no salt or sugar and it is free of gluten, MSG & preservatives. We use no fillers or artificial products in our all natural products.