Celebrate the flavors of the Texas Hill Country
Dec. 19
3 inches from the flame or heating element for 8 to 10 minutes, until the garlic skin has blackened and the onions have charred slightly. Place the remaining 3 tablespoons oil in a cast-iron (or ovenproof) skillet and heat over medium-high heat until it shimmers. Sear them, turning once their surfaces are browned, every 2 to 3 minutes, until they are richly browned all over, 9 to 12 minutes total. Add the tomatoes and process to a smooth puree, about 2 minutes. Add the chiles and broth to the processor or blender and puree until smooth, about 2 minutes. Heat 2 tablespoons of the oil in a large heavy-bottomed skillet over high heat until almost smoking. Add the asparagus and cook, stirring frequently, until well browned, about 5 minutes. In another saucepan, cook squash, covered, in a small amount of salted water for 15 to 20 minutes, or until soft. In a saucepan, combine vinegar, sugar, cinnamon, cloves, salt and candies, and simmer 10 minutes. Note: Toast pecans on a baking sheet in a 350 F oven for about 15 minutes. Country Gravy: In a saute pan or medium skillet, melt 2 tablespoons butter and add 2 tablespoons flour, stirring until it turns golden brown. Cook about 5 to 10 minutes, until the flour taste cooks out. Lower the heat and simmer 3 minutes until the mixture bubbles. Pour the filling into the prepared pie crust and bake until bubbles appear, about 10 to 12 minutes.