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Shrimp Cognac with Beurre Blanc Cream – A Lesson In “Denaturing”
This is a recipe for company dinner. It says to guests, “unwind, mellow-out, welcome.” In the Beurre Blanc Cream, you taste a brightness, a tang, from the acidic white wine, but the major sensation...
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Paris, Cooking with Chiles at Le Cordon Bleu
There is a Paris in Texas, but I visited that other one. Chef Lousard and I immediately after the class. I was delighted to learn new insights and techniques from Chef Frédéric Lesourd during his...
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Cucumber Chile Martini
We call cucumber, pepino. This cocktail draws upon two Mexican flavor traditions. The first is adding chile to pepino, a combination of freshness and piquant that is gorgeous. The second tradition is...
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Braised Leeks
Braised leeks are an elegant accompaniment to roasts. The goal of braising is to allow time and very low heat to work their twofold magic of softening the leeks and intensifying their flavor. That...
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Fettucine with Clams, Shrimp, Chile (Fra Diavolo)
I like to serve this in a huge platter, fettucine mixed all together with the clams, shrimp and the colorful tomato sauce. It looks delicious and everyone can just dig in and enjoy. Fra Diavolo is the...
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Fricasé De Pollo, con arroz – Fricasé of Chicken
“Fricasé” is a Boricua dish and also a Plato Cubano. I first learned to make fricasé from a Chicano friend in college who learned it from a Puerto Rican classmate. There are various Cubano and...
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Salsa de Tomate y Chile Serrano – Fresh Tomato and Serrano Salsa
Three native ingredients make this traditional salsa a delectable culinary heritage: tomato, chile and salt. Each provides important nutritional elements, and the combination is, well, fresh and...
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Scallops Provencale
A quick, country way to prepare scallops, and throw in vegetables that are lying around. In this classic recipe, the ingredients are not so strong as to overpower the delicate scallops. The trio of...
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New Book on Texas Mexican Food, with 100 Recipes
Available now for advance purchase at Amazon, Barnes & Noble, and other retailers. Truly Texas Mexican is the culinary story of the Texas Indians, Native Americans who are the ancestors of...
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First Public Reading of “Truly Texas Mexican”
Preceding the release of the book, I was invited to read sections from history, archaeology and recipes. Truly Texas Mexican: A Native Culinary Heritage In Recipes Mi Tierra Mexican Restaurant, Founded...
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Paella for Amigas y Amigos
Paella is Spanish for friendship? I think so. In Texas, the term “Spanish” was sometimes used (euphemistically) to mean Mexican, or Mexican American. Restaurants serving Mexican food sometimes...
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2013 End Of Year: Food & Film
I burn this fire on the last day of the year. On a piece of paper, I write my ups and downs of 2013 and sign it. I throw it into the fire. In this last blog I’m going to simply list some favorite 2013...
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What Do Food And Film Have in Common? #3: “Layering”
“Layering” happens when one element is placed over another so that we experience them separately and also together over time. Both film and food use the technique of layering to provide a dense and...
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Pimento Cheese Spread — Chile Dulce With Cheese
I love this chile-cheese spread. It’s common all across the southern US, and it is so beloved that folk get into nasty fights and feuds about the correct ingredients and taste. Long live beloved food!...
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Meatballs in Tomato Sauce – Albóndigas en Salsa De Tomate
Meatballs can be German, Swedish, Italian, Spanish or Mexican, pivoting toward this way or that, depending on the addition of ingredients specific to a country’s flavor profile. My recipe here is in no...
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Texas Mexican Crab Cocktail
When I bite into the succulent, sweet Texas Gulf crab meat I am taken back in time. It is 1528 when Karankawas find bedraggled Spaniards shipwrecked on their shores, now called Galveston Island. Lucky...
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Posole, Pozole: White Corn Flowerettes In Aromatic Red Chile
Large white corn kernels pop open to form small little flowers. Brilliant the cook that invented this attractive dish. Cooked with special combinations of red chiles it is a traditional dish that is...
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Grilled Clams in Tequila Broth
This recipe uses ingredients that were being employed and enjoyed by our Texas Indian ancestors long before 1400. Archeologists have been able to determine that clams along the coastal bays were...
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New Book on Texas Mexican Food, with 100 Recipes
Available now for advance purchase at Amazon, Barnes & Noble, Walmart, and other retailers.Truly Texas Mexican: A Native Culinary Heritage In Recipes is the culinary story of the Texas Indians,...
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University of Houston Lecture: Texas Mexican Cuisine
This is a bookmark for students of yesterday’s class, part of the course, “Mexican American Culture,” at the University of Houston.The central, gulf coast and southern regions of Texas are the...
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