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Mr. Green's Texas Governor's Mansion Recipes By Executive Chef Sarah Bishop
MANSION'S APPLE CAKE
Ingredients
- 4 cup Granny Smith Apples (peeled and cored)
- 1 cup Pecans (chopped)
- 1 cup Cooking Oil
- 2 cup Sugar
- 2 ea Eggs
- 2 cup Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon (ground)
- 1 tsp Nutmeg (ground)
- 1 tsp Vanilla
Instructions
- Preheat oven to 350 degrees.
- Combine oil and sugar. Beat each egg in one at a time. Sift together the dry ingredients and stir into egg mixture.
- Fold in vanilla, apples and pecans.
- Pour into an 8 x 11 pan that has been sprayed with cooking oil.
- Bake for 55 to 60 minutes or until knife inserted in the center comes out clean.
Mansion's Summer Peach Tea Punch
Ingredients
- 6 cup Water
- 3 ea Tea Bags (family size, 1 oz.)
- 2 cup Mint
- 1 ea Frozen Lemonade concentrate (small can, 6 oz.)
- 1 ea Knudsen Peach Nectar (32 oz. bottle)
- 1 cup Simple Syrup (see below)
- 1 liter Ginger Ale
- 1 liter Club Soda
- 3 ea Ripen Peaches (peeled and diced)
Instructions
- Bring water to a boil and add tea and mint. Remove tea bags after 10 minutes, but let mint continue to steep.
- When water has cooled to room temperatures, strain into a 2 gallon container. Then add lemonade, peach nectar and simple syrup to taste. Add diced ripe peaches.
- Chill thoroughly and pour into punch bowl. Add chilled ginger ale and club soda just before serving.
NOTE: This is a staple beverage at the mansion.
Bush Family Zuni Stew
Ingredients
- 1 cup Pinto Beans (soaked overnight and drained)
- 1 ea Bay Leaf
- 1 tsp Dried Oregano
- 1 tsp Salt
- 2 TBS Corn or Vegetable Oil
- 2 ea Yellow Onions (chopped into pieces)
- 2 ea Garlic cloves (finely chopped)
- 2 TBS Red Chile Powder (or mor if you'd like)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 lb Fresh Tomatoes (peeled, deseeded and chopped)
- 2 ea Dried Ancho Chili Peppers (deveined, seeded and cut into narrow strips)
- 1 lb Yellow of Zucchini Squash (cut into 1" pieces)
- 4 ea Corn (cut the kernels off)
- 8 oz Fresh Green Beans (cut into about 1" pieces)
- 4 oz Jack or Muenster Cheese (grated)
- bunch Cilantro (roughly chopped)
Instructions
- Place beans, bay leaf, and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 to 2 hours.
- Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.
- Heat oil in a large skillet; saute onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.
- Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.
- Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
- Cook at a high simmer until vegetables are done, about 20 minutes.
- Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with corn bread or tortillas.
Ingredients
- 1 lb. Ground Chicken
- 1 tsp minced Ginger Root
- 1 TBS Sesame Oil
- 1 TBS Cornstarch
- 1 TBS Minced Shallots
- 3 TBS Flour
- cup Heavy Cream
- to taste Salt and Pepper
- 3 ea Carrots (cut into matchsticks)
- 3 ea Zucchini Squash (cut into matchsticks)
- 2 ea Green Onions (minced)
- 1 tsp Minced Garlic
- 1 TBS Soy Sauce
- 40 ea Wonton Wrappers
- 2 TBS Clarified Butter
- 1 cup Chicken Stock
- 1 TBS Lemon Juice
- 2 TBS Cooking Oil
- 3 ea Celery Stalks (cut into matchsticks)
- 2 cup Green Sweet Peas
Instructions
- To make the Ravioli, combine Chicken, Green Onions, Minced Ginger, Minced Garlic, Sesame Oil, Soy Sauce, Cornstarch.
- Place 1 tsp of mixture in center of each wonton wrapper.
- Dip finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal.
- Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.
- To make sauce, saute Shallots in clarified butter over low heat for one minute. Blend in flour and cook slowly for 2 minutes.
- Remove from heat and whisk in chicken stock. Return to heat and bring to boil, whisking constantly.
- Remove from heat and add heavy cream, lemon juice, salt and pepper. Keep warm until ready to serve.
- To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm.
- While ravioli are cooking, saute vegetables in oil until crisp-tender, adding peas at the very end.
- To serve, place sauteed vegetables on each plate, arrange 5 or 6 ravioli on top. Ladle cream sauce over both.