Marfa Maid Cheese Making Classes!

Early this fall, we took one of Marfa Maid Goat Cheese's cheese making classes (which was GREAT fun) and now we learn they're offering gift certificates as holiday presents!  Interested?  Email marfamaid (dot) dairy (at) gmail.com for information or to purchase a gift certificate!  More info here, too!

It all starts with the goats, lovingly cared for and milked every day.  The class takes you through every step of cheese making in their beautiful facility just east of Marfa.  Though there are many more steps involved, we wanted to show you a few images from the class.

Looking at documentation
of pasteurization

Culture and rennet
added to the goat milk

Class member scoop cheese into
cheesecloth

Chevre!

Chopping fresh herbs to add to the chevre

Three kinds of chevre--roasted garlic,
chipotle, and fresh herb--made during class with some to take home!

We loved the class at Marfa Maid, and documented the process for our Texas Mountain Trail  heritage foodways project with Texas Folklife.  If anyone on your holiday list is a foodie and interested in artisanal food, consider a gift certificate for a cheese making class with Marfa Maid!

Fire up the winter grill! Chipotle Texas' Sirloin Kabobs

Want a surprise?  Take the Fort Hancock exit off I-10 and travel south just a half a block.  You'll soon see a metal building with a curious sign, "Chile Store," and stop THERE.  Inside are locally smoked and prepared chiles, chile blends, and lots of great things to spice up your kitchen.

The folks at Chipotle Texas recently participated in our work with Texas Folklife to collect stories about regional traditional foodways.  Gale Carr's family have been farmers in the Fort Hancock area for generations, and have been growing and smoking chile for years. 

Stop at the store next time you're on I-10 in Far West Texas!  Or you can purchase their products online.

They were kind enough to share their recipe for Sirloin Kabobs:

1/4 cup soy sauce
3 tblsp. distilled white vinegar
1 tblsp. Zesty Ancho Powder
2 tblsp. Fiesta Chipotle Blend
1/2 tsp. black pepper
1/2 tblsp. table salt
4 oz. lemon-lime flavored carbonated soda
2 lbs beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces for skewers
1 pint cherry tomatoes
(Fresh mushrooms and/or pineapple may also be added.)

Preparation

• In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, Zesty Ancho Powder, Fiesta Chipotle Blend, black pepper, table salt, and lemon-lime flavored carbonated beverage. 

• Reserve about 1/2 cup of this marinade for basting. 

• Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. 

• Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. 

• Preheat grill for high heat. Thread steak, green peppers and tomatoes onto skewers in an alternating fashion. Discard marinade and the bag. 

• Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.