Irene and the rest of these sisters have got me hankering to join…In fact, I’ve got my eye on an old Airstream sitting in a oilfield tool yard that I would really like to get my hands on and Double D-it-up!   I’ll keep you posted if I take the leap but for now, I’m relishing my very own copy of SOTF: Caravans, Campfires, and Tales from the Road.  (I’ll post more pics tomorrow)

Jessica Montoya

OK, I admit yesterday’s exercise in the cocina wasn’t what gourmands would call a successful attempt at “Culture Clash in the Kitchen”, but today I have a very special friend who can.

Jessica Montoya and I have become friends through Facebook and blogging.  We both share an affinity for Double D Ranch™, social networking, cooking, and creativity; so when Jessica told me she was inspired by DDR’s Culture Clash Collection to do something crazy in her kitchen, I begged her to share her adventure with us.

Thankfully she agreed and below is Jessica’s guest post sharing her latest culinary, culture-clash creation.

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I am thrilled to be guest blogging on DoubleTalk.  In keeping with Double D Ranch’s™  East meets West theme and the season’s Culture Clash collection, I have put together a couple of recipes that reinvent two popular Tex-Mex dishes with an Asian flair…

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we’re calling it Asia-Mex!

With the help of my husband Mark, I have outlined two dishes that compliment each other but can also be standouts on their own. Some of the ingredients overlap to economize your trip to the grocery store, and many may already be on hand.  Also, everything we make is vegetarian-friendly, though you can add meat as specified if you like.

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 Guacamame

An Asian twist on guacamole, this healthy dip has a spicy chipotle kick and soy protein punch.  

Makes about 2 cups

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Ingredients:

• 1 cup frozen shelled edamame (soybeans), thawed

• 1 small, ripe avocado, peeled and pitted

• 1 chipotle pepper in adobo, finely chopped (optional)

• 1/3 bunch cilantro

• 1/4 white onion, roughly chopped

• 2 garlic cloves, chopped

• juice of 2 limes

• 2-3 tablespoons water

• Sea salt and freshly ground black pepper

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Preparation:

1. Place edemame, avocado, chipotle, cilantro, onion, garlic, and lime juice in a food processor or blender and pulse until almost smooth.
   

2. Add just enough water to make a creamy consistency and pulse again.

3. Transfer guacamame to a bowl, season with salt and pepper and serve with tortilla chips and raw vegetables as an appetizer.
   

You may want to save to serve with the Fajitas listed below!

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Pepper-Pea-Peanut Fajitas

A mixture of Tex-Mex spice, Asian peanut sauce, and snow peas, this unexpected combination will heat up your dinner table.

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• 1 ¼ lbs boneless, skinless chicken breast or for vegetarians: 1 pkg of Morningstar strips or other chicken replacement.   We call it “smeat”!

• 1 chipotle pepper in adobo

• 6-8 tortillas

• 8 oz sugar snap or stringed snow peas

• ¼ bunch of cilantro, chopped

• 1 red bell pepper, sliced

• 1 lime, in 8 wedges

• ½ teaspoon ground cinnamon

• ½ teaspoon coffee granules or 4-5 coffee beans

• ¾ teaspoon chili powder

• 1 tablespoon water
  

• 1½ tablespoons peanut butter

• 8 oz tomato sauce

• 1 scallion

• 2 teaspoon cumin

• Salt and pepper

• oil or spray oil to grease pan

• Mexican cheese to serve

• Guacamame to serve (optional)

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Preparation:

1. Trim the scallion and cut it into 1-inch pieces.
   

2. Place the chipotle (if you don’t want it to be as hot, then seed it first), scallion, peanut butter, tomato sauce, chili powder, water, coffee granules and cinnamon in a blender or food processor and process until smooth.

3. Heat oil in a skillet or wok on medium heat.
   

4. Season the chicken / smeat with salt, pepper, and cumin and cook thoroughly.
   

5. Remove from pan and set aside.
   

6. Scrape the peanut sauce into the pan, add bell pepper and snow peas and cook until crisp-tender, stirring occasionally.
   

7. Add the chicken / smeat  back in and mix on low heat with the addition of the cilantro.

Set up your tortilla bar. Warm your tortillas.  Spoon the fajita mix into the tortillas. Add some cheese and guacamame if you’d like.  Sprinkle lime over the fajitas, roll them up, and feast!

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Jessica and I would love to get feedback from you and let us know about the recipes above or about your own culture clash creations.  Please jot us a line either here or on Jessica’s blog.

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Mother, WHAT are you smoking?!

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Yep, that is the response I got from my boys last night when I served Spicy Tai Beef and followed it up with Coconut Cream Pie.

Yeah, I know they don’t actually work well together, but I was inspired by Jessica Montoya and her latest Culture Clash in the Kitchen recipes.  I’ve invited Jessica to share some of the love, so tomorrow she will guest post and include a few of her culinary ‘East meets West’ creations.

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… and trust me, it’s way better than Spicy Tai Beef and Coconut Cream Pie!

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I want to thank Cheryl for giving me the opportunity to tell you all about my new website, Maverick Style. This venture has allowed me to combine my passions with my work, and I am excited to share it with you!

Looking back, I believe that my love for the West started when I was a child, spending my summers in Park City, Utah and Jackson, Wyoming. I am truly inspired by mountain scenery and all the incredible wildlife that comes along with it.

I also enjoy expressing my creativity… through fashion, home décor, dancing, and singing. I love to explore boutiques, galleries, and arts and crafts shows, looking for the most unique products and talented artists and designers. And, strangely enough, the products and stores that appeal to me the most tend to become popular with everyone else as well!

And that is what Maverick Style is all about…celebrating the Western lifestyle, as well as the most creative talent in that arena. Currently we feature Western inspired boutiques, products, art, music, and events. However, I plan on expanding the site to include museums, lodges, guest ranches, restaurants, and more!

I also write a blog showcasing the “Best in the West,” and have already featured my favorite pieces from Double D’s Fall 2009 and Spring 2010 clothing lines. I have been a fan of Double D Ranch since I first discovered them in 1996, and believe the distinctive styling and detail work of their fashions to be among the finest in the industry.

I would truly appreciate your support in developing this online resource and community. If you know of any fabulous stores, products, artists, musicians or events that have not yet been featured on Maverick Style, please let me know about them. Or, just send me your comments regarding the website. I look forward to hearing from you!

With Kind Regards,

Christin Miller

christin@maverickstyle.net

www.maverickstyle.net