On Food & Culture
Most anthropologists assert that the Karankawas, lean, dark and tall (6 feet), lived on the Texas coast for thousands of years (La Vere, 2004). European explorer documents describe their food and their cooking techniques but we’ve lost much detail because the oral culture and traditions […]
I first tasted Crab Louie as a teenager just a few (ahem) years ago. Every time I see it on a menu I order it ’cause I love it. It first appeared on hotel menus around 1915 in Washington State and San Francisco. I use […]
I love this dish. For a dinner party or luncheon you can time it so that it comes out of the oven as your guests are ready to eat. The aroma will send your olfactory glands aflutter! Visually it ain’t shabby either. This culinary beauty […]
Smoked trout is a favorite of mine for dinner parties because it brings the outside in. It’s also deeply entrenched in our Texas Mexican culinary tradition of outdoor techniques of salting, drying and smoking. Many techniques (pickling, brining, drying, freezing and smoking), take us back […]