Today we honor and celebrate the state of Firsts – Delaware. First to declare independence and establish a state constitution. Delaware boasts the earliest Swedish settlers in 1638, and the first to build a log cabin. There is reason Delaware’s motto is “The First State.”
The Stars and Stripes flew for the very first time in battle during the Revolutionary War at the Battle of Cooch’s Bridge. It’s also the only batter fought on Delaware soil. While the flag had been adopted by Congress on June 14, 1777, and carried in a parade in Philadelphia in August; the militia were still using regimental banners.
The troops at Cocoh’s Bridge were a special light infantry brigade drawn from seventy regiments. Since colors are important in a battle, the only way to unify the troops that would be meaningful to all was under the newly adapted American Flag. The battle lasted much of the day, the Americans ran out of ammunition, and took to fighting with swords and bayonets. Eventually, the Americans retreated back across the bridge, and rejoined General Washington’s forces at Brandywine Creek, Pennsylvania.
Would you believe that some claim Delaware is where folks began ringing the necks of chickens and actually eating them? All things considered, I’m not sure how one would prove such a claim, since there were people and chickens here long before Delaware was settled, but then again how would you disprove it? So we’ll say okay then.
What we do know is that the first Peach Orchards were planted in Delaware. The growing conditions were ideal and soon Delaware was growing more peaches than anywhere else in the world. Sadly, a blight wiped out the orchards in the late 1800s, and while Delaware is making a comeback in Peach production, it has never regained the dominance it once had. Even so, the peach blossom is their state flower and Peach Pie the official dessert of Delaware.
While researching recipes popular in Delaware and foods that best represents the folks who call Delaware home, I came across an interesting site. It gave a breakdown, state by state, of the most searched recipes during the pandemic. You would think with it’s relationship to chickens and peaches, that one of those would have been top on the list for Delaware. Nope. It wasn’t even sourdough bread, and we all know what a big deal baking breads became during the early days of the lockdown. Top on the list were Margaritas. Yeah, you gotta love their approach to staying at home – Margaritas!
Now you know me, I couldn’t leave it at that. In honor of the first peach tree, Peach Margaritas seemed fitting. And let’s face it, you can’t live on Margaritas alone. Spicy baked Chimichangas were the perfect pairing. Enjoy – and Happy Delaware Day!
Spicy Baked Chimichangas
1/2 lb lean Ground Beef
1/2 lb Chorizo
1 teaspoon Cumin
1 teaspoon Mexican Oregano
Salt to taste
1 (4.5 oz) can Diced Green Chilies
1/4 cup Taco Sauce
1/4 cup Sour Cream
1 can Refried Beans
6 (10-inch) Flour Tortillas
1/2 cup Butter
1 cup Mexican Blend Cheese
Taco Sauce for garnish
Sour Cream for serving
Heat oven to 450-degrees.
Crumble beef and chorizo into a skillet over medium heat. Season with Cumin, Oregano and salt. Cook, breaking meat apart as it browns, until cooked through. Drain well, return to skillet.
Add green chiles, taco sauce, and sour cream. Mix well. Add refried beans, stir until blended. Keep warm.
In another skillet, melt the butter over low heat. Working with one tortilla at a time, dip both sides of the tortilla in butter. Drain over pan.
Mound about 1/3 cup of filling in center of tortilla. Wrap and fold. Place seam side down on ungreased cookie sheet.
Repeat until all the tortillas are filled, spacing the chimichangas apart for even browning and crispness. Bake uncovered for 10 minutes or until crispy.
Remove from oven. Press chimichangas together on the baking sheet. Top with cheese and return to oven for 3 minutes or so until cheese is melted.
Remove from oven, plate chimichangas. Just before serving drizzle with Taco Sauce and garnish with a dollop of sour cream. Awesome with spicy Mexican Rice.
Farmhouse Mexican Rice
2 Roma Tomatoes
2 large Jalapeno Peppers
Farmers Mexican Rice
2 tablespoons Melted Butter
Chop tomatoes, set aside. Stem peppers, dice and set aside.
Fill saucepan with water. Add seasoning mix from rice, whisk to blend.
Add rice, melted butter (from the tortillas), tomatoes and peppers. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Fluff just before serving.
Bring on the heat, just don’t forget the margaritas!
Bobby Flay’s Peach Margarita
2 White Peaches
Ice as needed
2 parts Silver Tequila
1-1/2 parts Peach Schnapps
Peel, pit and slice the peaches. Reserve 4 slices to garnish glasses, puree remain peach slices in a food processor.
Fill the blender 3/4 of the way with ice. Add pureed peaches, tequila and peach schnapps. Cut 1 lime in half, juice into the blender. Slice remaining lime for garnish and set aside.
Blend margarita, divide into glasses. Garnish with lime and peaches as desired.