From “The French Slow Cooker” by Michele Scicolone comes this recipe for a stew — but one ideal for a special occasion. Says the author, serve the stew with buttered noodles and a green vegetable.

Pork with Mushrooms and Cream

8 ounces white button mushrooms, thickly sliced
2 tablespoons unsalted butter
1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
1/2 cup chopped shallots
1 cup chicken broth
1/2 teaspoon herbes de Provence
Salt, to taste
Freshly ground pepper, to taste
1/2 cup heavy cream or crème fraîche
2 tablespoons chopped fresh flat-leaf parsley

Scatter the mushrooms in a large slow cooker.

In a large skillet, melt the butter with the oil over medium-high heat. Pat the pork dry with paper towels and brown it in batches on all sides, about 20 minutes total. Transfer the pork to the slow cooker.

Add the shallots to the skillet and cook for 2 minutes or until softened. Add the broth, herbes de Provence, and salt and pepper to taste. Bring the liquid to a simmer, scraping the bottom of the pan. Cook for 1 minute. Pour the liquid over the pork and mushrooms. Cover and cook on low for 6 hours or until the pork is tender.

With a slotted spoon, remove the meat and mushrooms from the slow cooker to a large bowl and cover to keep warm. Pour the liquid into a saucepan and skim off the fat. Bring the liquid to a boil and add the cream. Cook until the sauce is slightly thickened, about 2 minutes. Taste for seasoning. Pour the sauce over the pork and mushrooms. Sprinkle with the parsley and serve hot.

Makes 6 to 8 servings.

From “The French Slow Cooker” by Michele Scicolone

Cucumber Ginger Margarita

The thermometer is telling us that summer is fast approaching, so what better way to spend a warm Friday evening (or any evening, for that matter) than with a refreshing margarita?

Celebrity chef Roberto Santibañez isn’t content with a classic recipe. In his recentt cookbook, “Tacos, Tortas and Tamales: Flavors from the Griddles, Pots and Streetside Kitchens of Mexico” (John Wiley and Sons, $19.99), he offers a variation made with cucumber and fresh ginger added to the mix.

When I tried it, I made two slight variations: I omitted the powdered sugar, because I prefer my margaritas tart, tasting of lime and, in this instance, ginger. I also chose not to strain the drink, so I could get all that chewy fiber from the  ginger and the cucumber peel. I will admit it made the drink chewier than you might expect, but it still went down easy.

Cucumber Ginger Margarita (Margarita de pepino y jengibre)

1 1/4 cups silver tequila
1 cup Cointreau
1/3 cup freshly squeezed lime juice (from about 3 juicy limes)
1 English cucumber, peeled and chopped
1/2 cup plus 2 tablespoons powdered sugar
2 teaspoons finely chopped peeled ginger
1/4 teaspoon kosher salt
Ice cubes

Blend the tequila, Cointreau, lime juice, cucumber, sugar, ginger and salt until smooth, about 45 seconds. Season to taste with lime juice and sugar. Strain the mixture through a sieve, if desired, and into a pitcher and refrigerate until cold.

Stir well, pour into 6 ice-filled glasses and serve immediately.

Makes 6 drinks.

From “Tacos, Tortas and Tamales: Flavors from the Griddles, Pots and Streetside Kitchens of Mexico” by Roberto Santibañez with JJ Goode

Julie Meza’s Guisado

Need a dinner recipe that goes to together and ends up on the table in less than a half hour?

That’s one great aspect of this Mexican American dish, featured in H-E-B’s “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49).

It comes from Julie Meza of Weslaco. Or, actually, it comes from her mother, “who threw some leftovers into a pot one day with delicious results,” the book says. “We tweaked Julie’s recipe a bit, substituting diced tomatoes and chiles for picante sauce and omitting smoked sausage to lighten the calorie load.”

If you want to avoid adding carbs to your meal, server this on lettuce leaves instead of tortillas.

Guisado

1 tablespoon canola oil
1 pound sirloin steak, cubed
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon cumin
1/2 onion, diced
1 /2 green bell pepper, diced
1 tablespoon minced garlic
1 (15-ounce) can H-E-B Tomatoes with Green Chiles

Saute the beef with pepper, onion and garlic.

Heat oil in a large skillet over medium-high heat. Season steak cubes with chili powder, garlic powder salt and cumin.

Add steak to hot skillet and cook until browned, stirring occasionally. Add onion, peppers and minced garlic, cooking until tender.

Pour tomatoes with chilies into pan and simmer 1 minute or until warmed throughout.

Approximate nutritional value per serving: 230 calories, 12 g fat, 3.5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrates, 2 g dietary fiber, 4 g sugars, 21 g protein.

0.5 carbohydrate choice.

Makes 4 servings.

From Julie Meza, Weslaco/”My Texas Table: 100 Family Favorites Done Light”

Pizza Margherita

“Pizza often gets relegated to the junk food category,” says “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49). “Done right, however, it can be nutritious and tasty. Simply use whole wheat crust, low-fat cheese and lots of fresh basil to enjoy America’s favorite Italian pie guilt-free.”

We don’t need to add anything except: Buon appetito.

Pizza Margherita

1 H-E-B 100 Percent Whole-Wheat Pizza Crust
1 tablespoon H-E-B Olive Oil
1 cup H-E-B Marinara Sauce
12 large fresh basil leaves
1 cup sliced or shredded H-E-B Mozzarella Cheese

Preheat oven to 450 degrees. Brush pizza crust with olive oil.

Spread marinara sauce on crust. Place basil leaves evenly over sauce, then top with cheese.

Bake 7 to 10 minutes or until cheese is melted and crust is golden brown.

Approximate nutritional values per serving: 140 calories, 8 g fat, 3 g saturated fat, 15 mg cholesterol, 390 mg sodium, 13 g carbohydrate, 2 g dietary fiber, 2 g sugars, 7 g protein.

1 carbohydrate choice.

Makes 6 servings.

From Melissa Vela-Williamson, San Antonio/”My Texas Table: 100 Family Favorites Done Light”

South Texas Oatmeal Cookies

Desserts don’t have to leave you feeling guilty. These South Texas Oatmeal Cookies, as included in “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49), are healthful, but they taste great.

The recipe comes from Anna Herrera of Premont. “We pushed down the calorie count on Anna’s recipe by replacing the lard and butter with margarine and applesauce and using egg whites instead of whole eggs,” the book says. “Don’t worry, you won’t miss them.”

South Texas Oatmeal Cookie

Non-stick cooking spray
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1/2 cup sugar
4 tablespoons margarine, at room temperature
3/4 cup H-E-B Applesauce
2 egg whites
2 tablespoons fat-free milk
2 teaspoons vanilla
3 cups H-E-B Old-Fashioned Rolled Oats
1 cup H-E-B Raisins

Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray.

In a medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Mix well.

In a large bowl, beat sugars and margarine until well blended. Add applesauce, egg whites, milk and vanilla; beat well.

Slowly add flour mixture; mix well. Stir in oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or until edges are light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack.

Approximate nutritional value per serving (1 cookie): 90 calories, 1.5 g fat, 0 cholesterol, 75 mg sodium, 18 g carbohydrates; 1g dietary fiber, 1o g sugar, 2 g protein.

1 carbohydrate choice.

Makes 3 1/2 dozen cookies.

From Anna Herrera, Premont/”My Texas Table: 100 Family Favorites Done Light”

Mint juleps aren’t the only drink you can enjoy Saturday as you watch the Kentucky Derby at Churchill Downs in Louisville.

Don Marsh prepares a cocktail at Bar 1919.

Don Marsh, owner and operator of Bar 1919 in the Blue Star Complex, 1420 S. Alamo St., has crafted the Bluegrass Fizz, a bourbon-based cocktail that’s sure to please people at your party as much as it pleases regular patrons of 1919, a temple of handcrafted cocktails.

“It’s my creation,” he says, adding that he first made it for a Maker’s Mark event about four years ago. He has since changed the main ingredient to Buffalo Trace Bourbon, though you can try it with your favorite bourbon and adjust the rest of the ingredients to taste.

To make the drink, you’ll need to make a couple of syrups, one flavored with ginger and the other with honey. Marsh won’t share his ginger syrup recipe, but he did say that his other syrup recipes are made with 60 percent water and 40 percent sugar. Try honey in place of the sugar, and heat it until the two ingredients are completely incorporated. Then chill until you need to use it. For your own homemade ginger syrup, click here.

The folks back in my old Kentucky home would love it, though they might have to have a second before firmly committing themselves.

Before we get to the drink recipe, let’s take a moment to mention two other Derby-related recipes worth investigating:

• Chocolate-Pecan Pie
  

  1919′s Bluegrass Fizz

• The Mint Julep

Bluegrass Fizz

1 1/2 ounces Buffalo Trace Bourbon
1/2 ounce Noilly Prat Sweet Vermouth
1/2 ounce honey syrup
1 ounce fresh ginger syrup
1/2 ounce lemon juice
Perrier

Combine bourbon, vermouth, syrups and lemon juice in an ice-filled shaker. Shake and strain straight up in a tall glass or a frosty large coupe glass. Top with Perrier.

Makes 1 cocktail.

From Don Marsh/Bar 1919

Cantina del Rio’s Premium Margarita

Cinco de Mayo is coming up this weekend, and the Gruene Historic District are planning to party.

For the first year ever, the District is joining in on celebrations at Cantina del Rio, 1299 Gruene Road, New Braunfels. On Friday and Saturday, stop by for $3 sangria and margaritas while Mexican beers are priced at $2.50 until 7 p.m. On Sunday, the official Cinco de Mayo, a live mariachi band will perform from 2 to 5 p.m., along with food and drink specials all day long.

Or, if you prefer to drink your own pleasure at home, here are some specialty drinks from restaurants within the district, include the Gristmill Restaurant, Moxie’s and Cantina del Rio.

Cantina del Rio Premium Margarita

1 3/4 ounces Don Julio Blanco Tequila
1/2 ounce Patron Citronage
2 ounces lime juice or margarita mix
Lime slices or orange slices, for garnish

In an ice-filled shaker, add tequila, Patron Citronage and lime juice.  Shake well and pour into a chilled margarita glass (with salt on the rim, if desired) that has fresh ice in it. Garnish with a slice of lime and/or orange.

Makes 1 cocktail.

Adapted from Cantina del Rio

The Gristmill’s Famous Frita

Mozie’s Mojito

5 or 6 fresh mint leaves
2 lime wedges
1 1/2 ounces Bacardi Silver Rum
Club soda
Mint sprig, for garnish

Muddle mint and lime together in the bottom of the glass. Add rum and and ice. Stir. Then fill glass with soda and top with mint sprig.

Makes 1 cocktail.

Adapted from Moxie’s

The Gristmill’s Famous Frita

This recipe makes plenty – enough for a party!

2 cups sugar
4 cups hot water
3 cups fresh squeezed lime juice
1 (1-liter) bottle tequila (whichever brand you prefer)
1 cup triple sec
Lime slices

Mix sugar with hot water until combined, then add in lime juice, tequila and triple sec. Stir vigorously. Pour into glasses filled with ice. Or toss in a strong blender, such as a Vitamix, with ice and slush it into a frozen margarita. Garnish with lime slices.

Makes 12-15 servings.

Adapted from the Gristmill Restaurant

Charmoula is a Moroccan sauce that’s been described as being an African chimichurri sauce. It’s great on beef, chicken, you name it. Jeff Wayne White of the Boiler House Texas Grill and Wine Garden at the Pearl Brewery recently served it at a party with lamb kebabs and had people lining up for more. You could also use it on goat cheese and toast for a quick appetizer.

I recently came up with my own variation and tossed it with some firm, flavorful gulf shrimp from Groomer’s for a quick lunch.

What I love about sauces such as this one is that the measurements don’t have to be exact. You’re making a dish that tastes the way you want it to. If you want more parsley than cilantro, for example, switch the proportions — or just use parsley. Use a good glug of olive oil if you want a thinner sauce. It’s your taste buds that matter. Just remember to adjust the seasonings before you use it.

Shrimp with Charmoula

1 pound shrimp

Charmoula:
1/2 bunch cilantro
1/4 bunch parsley
2 teaspoons sweet paprika
3 garlic cloves
1/3 teaspoon toasted cumin seeds, or less, to taste
1/2 teaspoon salt, or more, to taste
Coarsely ground black pepper, to taste
Dash of Cayenne pepper (optional)
Juice of 1 lemon
Olive oil

Mixed field greens, for serving

Cook the shrimp however you choose, such as boiled or sautéed. Set aside to cool slightly.

While the shrimp are cooling, make the sauce: Place the cilantro, parsley, paprika, garlic, cumin, salt, pepper, cayenne pepper, if using, and lemon juice in a blender or food processor. Start blending. Slowly add a little olive oil, until the mixture reaches the consistency you like; it can be thick or thin. Taste and adjust seasoning. (I like a lot of freshly cracked black pepper and cayenne, but I use far less cumin than many would suggest. You can also vary the recipe by adding in a few mint leaves, sorrel, chives or other fresh green herbs. Want more lemon flavor? Zest the peel into the mix before you juice it.)

Peel the shrimp. Toss with enough sauce to cover. You may have some sauce left over, depending on how much oil you use. It can be refrigerated and used within a few days.

If you want to serve the shrimp warm and they’re cold at this point, you can reheat them slightly in a saucepan.

Arrange field greens on a plate. Top with shrimp. Serve.

Makes 2 main course servings or 4 appetizer servings.

From John Griffin

Cheddar cheese, tomatoes, avocado and more between grilled whole wheat tortillas.

Layer a mix of fresh vegetables between two whole wheat tortillas, along with a good cheese, such as cheddar,  and you’ve got a lunch that puts junk food to shame.

We brushed one side of each tortilla with a little olive oil, and cooked them until the cheese was melted and the tortilla was crusty. It’s a healthy lunch, or snack, that tastes good.

Avocado and Tomato Quesadillas

1 medium avocado
1 medium tomato
4 whole wheat flour tortillas
3 teaspoons olive oil or vegetable oil
6 ounces cheddar cheese, grated
2 green onions, sliced, with some of the green
1/2 jalapeño, sliced
1 tablespoon chopped cilantro
Salsa

Slice the avocado and tomato. Brush 1 side of each tortilla with oil. Use remaining oil to brush a griddle or large, nonstick or cast iron frying or sauté pan. Turn heat on to medium until the pan is hot, then lower it slightly. On a cutting board, lay down two of the tortillas, oiled side down. Put cheese, onion, sliced jalapeno, avocado and sliced tomato and some of the cilantro on two of the tortillas. Slide these off the cutting board into the hot skillet, top with the other tortilla, un-oiled side down. Let cook until the tortilla is crisped and the cheese has begun to melt.  Carefully turn each quesadill over in the skillet and let cook until the other side until the tortilla is crisp. Lift from the pan back onto the cutting board and cut into four wedges. Serve with immediately, with salsa.

Makes lunch for 2 or snack for 4.

From Bonnie Walker

Fiesta Shrimp Tacos

Pretty enough to serve at a party, these Fiesta Shrimp Tacos can be served dressed just with lemon, or with your favorite sauce or dressing.  However, the acidity of the lime, along with the sweetness of the mango and buttery texture and light flavor of the avocado are all a pretty good mix to just eat as-is. These can be made with smaller chalupa shells and make perfect appetizers, too.

Fiesta Shrimp Tacos

1 pound medium shrimp, peeled and deveined
Pinch salt
1 large avocado, cut into 3/4-inch dice
1 large mango, peeled and diced (if the pit is large, use a couple of mangoes)
4-6 radishes, trimmed and sliced into sticks (see photo)
2 large limes, divided use
1-2 tablespoons minced cilantro (mint and parsley are also good, so you could use a mixture)
8 chalupa shells, crispy taco shells or other type of taco shell you like. (see note)

Cover the raw shrimp with cold water and a pinch of salt. Bring to a simmer and let shrimp cook a minute or so until they are firm. Pour off water, let shrimp cool to at least room temperature.

In the meantime, assemble the diced avocado, mango, sliced the radishes in a bowl and dress them with lime juice from half of the lime. When the shrimp are cool, add them to the mixture along with the cilantro and other herbs, if using. Then, squeeze on more lime juice. Gently toss. Use a slotted spoon to transfer the shrimp mixture into the crisp shells. Serve with wedges of lime, if you want.

Note: I made these taco shells by shaping them (with a couple of spoons) into bowls while frying them. Only do this if you have time and find this sort of thing fun, as I do!

Makes 4 servings.

From Bonnie Walker

Photograph by Bonnie Walker