June 23, 2020/Blog, Media

What We’re Cooking

Texas Democrats remain as committed as ever to turning Texas blue, but for the health and safety of our loved ones and our communities, we must continue sheltering in place. We have been working from home to continue strengthening our Democratic movement across the state, and in our free time, reading from home, and of course, cooking from home. So, without further ado, here is what Texas Democrats have been whipping up in the kitchen these last few weeks.

Ben Chang, Research Director

Pork Katsu with Korean Potato Salad 


 

 

Maddie Cohen, Deputy Finance Director

Buffalo Chicken Dip 


 

 

 

Hannah Roe Beck, Convention Director 

Breakfast Sandwich 


 

Step one: cook bacon and while it’s cooking, butter bread, and cut a hole into one of the pieces.

After bacon, wipe down pan and then toss the bread in a pan. Crack an egg into the hole.

Scramble two eggs flat and fold them together and trim the edge if they won’t fit on the sandwich.

Flip your bread with the egg cooking in it and build your sandwich on the other piece of toast.

Stack and serve!

 

Danni Gonyo. Deputy Candidate Services Director

Chili!


 

  • 3 cans of beans, I used: black beans, pinto beans, garbanzo beans
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 3 tbsp chili powder
  • 1/8 tsp cayenne pepper
  • no measurements but just throw in some garlic powder, onion powder, red pepper flakes, salt, and pepper
  • 1/4 cup water
  • Throw all ingredients in crockpot and stir and keep on low for 8-10 hours

 

Claire Frueauff, Chief of Staff 

Old Fashion


 

 

Hannah Lifshutz, Content Strategist 

Lamb Kebabs with broccoli


 

First, take your lamb and cut it into square cubes before weaving it through the kebab stick. Make sure you’re not shy with the seasoning, I like to put some fresh thyme, salt, pepper, and some cajun seasoning for a little spice.

Second, heat up about 2 tablespoons of olive oil on super high heat.

Once your pan is super hot, put the kebabs on there, and rotate them every 1 1/2 minute. I like to use a timer to make sure everything is evenly cooked on all sides. You should only have to rotate them 4 times (two 1 1/2 increments on each side), allowing the outside to get nice and charred while leaving the inside pink. During one of the rotations, boil a pot of water for your broccoli. Get your steamer ready — I like to wait until the lamb is done to cook the broccoli because they’re easily overcooked. You should only steam the broccoli for 4-5 minutes if you still want them a little crunchy.

Once the lamb looks nice and cooked, transfer the lamb to a cutting board and let them cool for 2 – 3 minutes.

Take the lamb off the kebab stick and serve!! Add a little tzatziki & hummus to your plate.