If you’re looking for some delicious and hearty dishes to
serve at your upcoming Super Bowl party, or any party, take a cue from the
Cavenders, and help stir up a cure at the same time.
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| Chicken Enchiladas with Red Sauce |
As the Spur Stirs -
The Art of Bringing A Western Family, Friends and Food Together is a beautiful, Texas-sized cookbook by Jacqueline Skeens Cavender of the Cavender family,
famed for founding Cavender’s Western Outfitters.
The family-owned and operated
western wear retail chain, based in Tyler, Texas, has over 75 locations
throughout the southwest.
Twenty years in the making, the cookbook was a labor of love
for Cavender, an idea she came up with when her mother was diagnosed with
cancer.
In 2015, with the help of four close friends, Cavender published and released
As the Spur Stirs to help raise funds
for the American Cancer Society and Cystic Fibrosis research.
Raising funds for a good cause is only part of the book’s
allure though. “A cookbook seemed like it meant something more, something
people could walk away with,” said Cavender. “People tell me things like, ‘I
gave this to my friends, or I cooked this with my mother.’ It’s really a gift
that continues to give.”
The 272-page cookbook features a collection of recipes Cavender
gathered over the years from her mother and mother-in-law’s kitchens as well as
from inside the cupboards of close friends and celebrity supporters including Grammy-award winner Celine Dion, First Lady Laura Bush,
country singer Pat Green, “King of Country” George Strait, model Kathy Ireland
and actor Dennis Quaid, to name just
a few.
The book is also about stories of
loved ones and honoring them. “This is not just a cookbook, it’s like a
novel about people and their struggles,” explained Cavender. “We wanted to
create a treasure that people would pass down through their families and their
legacies would live on through that.”
In little over a year, about 18,000 copies of the book have
been sold. “It has been a journey and a joyful experience for us. People share
stories about their family and how much they appreciate our putting this book
together for charity,” said Cavender. “It’s a bit of therapy for me. I lost my
mom at such a young age. It’s a way to continue to stay close to her.”
As the Spur Stirs
can be purchased at asthespurstirs.com or cavenders.com. Net proceeds benefit The American Cancer Society
and research for Cystic Fibrosis. Here is just a
sample of the fabulous recipes that are included.
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| Mini Lobster Tacos with Mango Salsa |
Mini Lobster Tacos
with Mango Salsa
Serves 8
Vegetable oil for frying
8 corn tortillas, cut into 2½ -inch diameter rounds
2 limes
1 mango, finely chopped
Salt and pepper to taste
2 teaspoons coconut oil
½ small red onion, chopped
1 teaspoon chopped garlic
2 lobster tails, steamed and chopped
Chopped jalapeño chile to taste
1 tablespoon chopped cilantro
Serves 8
Vegetable oil for frying
8 corn tortillas, cut into 2½ -inch diameter rounds
2 limes
1 mango, finely chopped
Salt and pepper to taste
2 teaspoons coconut oil
½ small red onion, chopped
1 teaspoon chopped garlic
2 lobster tails, steamed and chopped
Chopped jalapeño chile to taste
1 tablespoon chopped cilantro
Add vegetable oil to a heavy skillet to 1-inch depth. Heat
the oil to 365 degrees over medium heat.
Add one tortilla round and fry for 15 seconds. Turn the
tortilla over and fold in half using tongs. Hold the shell in place using tongs
and fry for 15 second or until crisp. Remove to paper towels to drain. Repeat
with remaining tortilla rounds.
Grate the zest from the limes and set aside. Juice the limes
into a bowl. Add the mango, salt and pepper and toss to mix.
Heat the coconut oil in a skillet. Add the onion and garlic
and sauté
until tender. Add the lobster and jalapeño chile and sauté
until heated through.
Fill the taco shells with the lobster mixture and top with
Mango Salsa. Sprinkle with lime zest and cilantro. (Recipe by Jacqueline Cavender, As the
Spur Stirs)
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| The Most Delicious Margaritas |
The Most Delicious
Margaritas
Serves 12
3 cups good-quality tequila, such as Tres Generaciones or Patron
⅔ cup Grand Marnier
1 large bottle Jose Cuervo margarita mix
Serves 12
3 cups good-quality tequila, such as Tres Generaciones or Patron
⅔ cup Grand Marnier
1 large bottle Jose Cuervo margarita mix
Combine the tequila, Grand Marnier and margarita mix in a
pitcher and mix well.
(Recipe from Billy Bob’s Texas Restaurant, As the Spur Stirs)
(Recipe from Billy Bob’s Texas Restaurant, As the Spur Stirs)
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| Su Dip |
Su Dip
Serves 10
2 pounds Jimmy Dean mild or hot bulk pork sausage
32 ounces cream cheese
2 (10-ounce) cans tomatoes with green chiles, undrained
Serves 10
2 pounds Jimmy Dean mild or hot bulk pork sausage
32 ounces cream cheese
2 (10-ounce) cans tomatoes with green chiles, undrained
Brown the sausage in a skillet, stirring until crumbly;
drain. Heat the cream cheese and tomatoes with green chiles in a saucepan over
low heat until the cream cheese is melted, stirring frequently.
Stir in the sausage and cook until heated through. Remove to
a bowl and serve with corn chips. (Recipe by Susan Davis, As the Spur Stirs)
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| Chicken Enchiladas with Red Sauce |
Chicken Enchiladas with Red Sauce
Serves 8
6 or 7 dried red ancho chiles
2 cups water
1 tablespoon salt
2 garlic cloves
Vegetable oil
1 package corn tortillas
1 chicken, cooked, boned and shredded
½ onion, chopped
Shredded cheese
Serves 8
6 or 7 dried red ancho chiles
2 cups water
1 tablespoon salt
2 garlic cloves
Vegetable oil
1 package corn tortillas
1 chicken, cooked, boned and shredded
½ onion, chopped
Shredded cheese
Combine the chiles and water in a blender container and let stand for 5 minutes. Add the salt and garlic and process for 5 minutes. Strain the sauce through a fine sieve into a shallow bowl. Heat a small amount of oil in a large skillet. Dip one tortilla into the sauce, being sure to coat both sides of the tortilla with the sauce.
Fry the coated tortilla for 30 seconds per side and remove to a serving plate. Place one-eighth of the chicken over one end of the tortilla. Top with one-eighth of the onion and roll up. Sprinkle with cheese. Repeat with the remaining tortillas, sauce, chicken, onion and cheese. Garnish with sour cream, pico de gallo or guacamole and serve.
(Recipe by Jacqueline Cavender, As the Spur Stirs)
(Recipe by Jacqueline Cavender, As the Spur Stirs)
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| Jacqueline Cavender |
