On Food & Culture
Scallops Provençale: A quick, French country way to prepare these sweet, succulent bi-valves. I throw in vegetables that are lying around. I’m using the larger “sea scallops” here, but in our Texas, Mexico Gulf Coast we have only bay scallops (Argopecten irradians amplicostatus). They live …
The “Fricasé” of Latin America is the inspiration for this casserole. I take a slight turn away from the Carribbean and Bolivian flavor profiles, but keep the briny green olives and pimientos. In another post we will discuss the French basis of this dish and …
From time to time I scan my archives for dishes that I like to “reheat” and share again. I think you’ll like this recipe because the cakes are super light and crispy. Last Fall the chef at the Abilene Country Club prepared this for one …
This is a hearty, delicious chile con queso, chile-cheese spread. Yes, it is another of the “chile con queso” variations. It’s common all across the southern US, known as Pimento Cheese, and it is so beloved that folk get into nasty fights and feuds about …
In Texas, guacamole is omnipresent. There are as many recipes as there are bragging-prone hermanas and hermanos. I myself not being one to brag,, Ahem.., my recipe is based on 3 simple rules. 1. Purchase them Green and Hard. Rodolfo Fernandez is the top …
I used to cook at a Houston shelter for homeless men and women called Casa Juan Diego. The shelter is a project of “The Catholic Worker” movement, and it includes a residence for homeless refugees and immigrants, men with advanced cases of AIDS. One of …
Dishes have provenance and memory. The most mouth-watering and delicious ones evoke family, context and relationships. The recipe was initially told to me by my sister, María, when both of us were in our twenties. It was a delight to have entered the grown-up world …
Serve these at a barbecue as appetizers, and make sure to make plenty. They’re also great for an evening party because you can store them in the fridge until you’re guests arrive. The zing comes from not just the curry but also from the capers. …
Texas Mexican cuisine is at the heart of our community. Like us, it has roots going back 10,000 years, and also like us, it is ever evolving, ever new. “Camarón Con Tomate y Chile” is an example. I made this with ingredients that are native …
A Reading from the book, “Truly Texas Mexican: A Native Culinary Heritage In Recipes”, followed by a Chef’s Tasting Menu featuring dishes from the recipes in the book. All proceeds benefit the HWNT Scholarship Fund. Click here for Info [pdf_attachment file=”1″ name=”A Reading and Tasting …