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The Summer’s Gone, it’s Fall in Ireland

The days are getting shorter and the temperature rarely breaks 60°F these days.

But it was quite a summer. Our 4th of July BBQ was a blow-out. Kelly’s Houston book club came to visit and we put them all to work making their favorite side dishes. I smoked a massive 10 kilo pork shoulder and seasoned it with North Carolina style vinegar and pepper sauce and served chopped pork sandwiches to 60 guests.

The British Open was in Northern Ireland in mid-July, so brother Gordon, his wife Sandy, golf buddy Alan Lazarus and wife Susan came over. We partied in Belfast and went to Royal Portrush for the last practice day of the Open. Joe got Ricky Fowler’s autograph.

On TV, we watched hero Shame Lowry win the Open for Ireland. Alan, Gordon, Joe and I did an Irish golf safari, playing three of the top courses in the country as well as my neighborhood links in Gort. Back at the house in New Quay, Alan and I turned out some memorable meals, including an Irish lobster feast.

Now it’s fall semester again as we near the 2-year mark on our Irish adventure. The kids are happy to be back to school, although Ava isn’t fond of the Catholic high school uniforms at Seamount College, which is the name of her secondary school.

She is working on a rap song about homeroom 1D, where they put her along with all the late arrivals and out-of-county students.

Joe is playing hurling, soccer, rugby and basketball. Getting him to all those practices and games is an occupation.

Kelly is starting her 4th semester in the Ph.D program at Burren College of Art. Her last show at the school gallery was titled Strange Bedfellows. Her paintings were also shown this summer in the NUI Galway faculty lounge. She has another show coming up in the fall.

And I will be in NYC October 24-27 for the Food Film Festival. A movie I produced called “Donut People” was chosen for a screening. I plan to take part in the festival and visit with my old pal, George Motz, the festival’s founder.

Looking forward to a great season for the Texas Longhorns! Hook ’em!


Corpus Christi: Red Snapper Fishing

We were on the water at dawn on Saturday June 1 for the opening of fishing season for Gulf Red Snapper in Federal waters.

We launched from the Marker 37 Marina in Corpus Christi and made our way through the bays and out the jetty.

Captain Danny took us 20 miles offshore to a reef where five fishing boats clustered. We caught a huge mangrove snapper–but none of the red snapper we were targeting. At a second location, we encountered even more boats and caught a red snapper or two.

Finally we hit the jackpot at a third reef. The bottom was 165 feet down, but the fish were thick at around 80 feet. The fishing line changed color every ten feet so you could figure out how far down your hook was. We were using big pieces of squid on circle hooks for bait.

These were some big fish that hadn’t seen any fishermen in 9 months. They hit the baits violently and fought hard.

At one point four of us were standing along the rail reeling up four fish at the same time. I caught my limit and enjoyed the fight.

Looking forward to dinner!

Here’s the legalese from Texas Parks & Wildlife:  AUSTIN- The private recreational angler red snapper season opens Saturday, June 1, 2019 for a projected 97-days in federal waters. Red snapper fishing is open year around in state waters. The season length is based on historical landing data, last year’s fishing effort data and the increase in the state’s allocation from the 2018 stock assessment. Bag and size limits will remain unchanged; 2 fish per person daily with a 16-inch minimum size limit in federal waters, and 4 fish per person daily with a 15-inch minimum in state waters.

Eire-Mex: Cinco de Mayo

Cinco de Mayo celebrates the Mexican army’s victory over the French at the Battle of Puebla in 1862. It is a minor holiday in Mexico, dwarfed in importance by Mexican Independence Day.

For reasons that defy logic, Texans embrace the 5th of May as the day to celebrate all things Mexican. Or is it just an excuse to drink tequila?

We continued the tradition with our Eire-Mex 5th of May party featuring: Grilled oysters, margaritas, and chips and salsa for appetizers. I got the oysters from my own bags in Pouldoody Bay.

Mains were BBQ Irish pork, chicken and ribs, with sides of verde chilaquiles and black beans with smoked pork.

I had the Texas offset and the Kamado Joe fired up for the party.

Our friends in Ireland had never heard of Cinco de Mayo, but that’s okay since nobody celebrates Cinco de Mayo in Mexico either.

Like chips and salsa and frozen margaritas, Cinco de Drinko fiestas are a Tex-Mex creation.

And Kelly and I are delighted to bring our Mexican Mashup tradition across the pond.

In a Bar with Irish Spring at Hand

Irish Winter is the best season for sitting in pubs and complaining about the weather (while eating oysters and drinking Guinness). I can hold my own at this sport.

At the beginning of winter, I went and visited Joe Shea, my best friend from Trumbull High School, who has been living in Ireland for decades. We hadn’t seen each other in 40 years.

Joe is a beekeeper in the Mourne Mountains and just contributed an article on the subject to the blog.

Joe joined us for Thanksgiving in Clare.

In January, my wife, Ph.D candidate Kelly Klaasmeyer, started her 2nd year at Burren College of Art and Ava and Joe went back to elementary school.


Spring is upon us now.

I know it seems early to declare the end of winter in February, but the Irish have a different system of marking the seasons. Whereas Americans rely on complicated computations based on the dates of solstices and equinoxes, here in Ireland they simply divide the 12 months of the year by 4 seasons and assign 3 months to each.

Springtime is February, March and April. Summer is May, June and July. Autumn is August, September and October. And Winter is November, December and January.

Never mind that August is the hottest month of the year in Texas (except when it’s even hotter in September). And in Pennsylvania, Punxsutawney Phil determines the start of American winter on Groundhog’s Day. But weather and burrowing animals be damned, February is Irish Spring.

This year it’s hard to argue. The winter was pretty mild and in the middle of February, the roadsides are already decorated with yellow and white daffodils. The wild garlic, a Springtime forager’s treat, is popping up early and (thanks to Dave Donohue) I’ve got a jar of wild garlic pesto in the fridge already.

Every time we have a sunny afternoon, the Spring Gardening bug starts biting me.

I installed a polytunnel (we call them hoophouses in Texas) back in January. It’s a metal frame wrapped in plastic and you can’t grow tomatoes or chile peppers without one here in Ireland–summers are too cold and too windy.

The bad news is that even in a polytunnel, tomato vines don’t start fruiting until July–the good news is you can keep harvesting tomatoes until Halloween.

Ed at the Gort Garden Center introduced me to the Irish Seedsavers organization, a group that preserves heirloom varieties and sells seeds to the public. I bought several packets, but Ed cautions it’s still a little too early.

If you plant them now, they will probably get killed by a late frost, Ed warns. After all, the first week of March last year, we had a blizzard named “The Beast from the East.”

Ignoring sage advice, I went ahead and planted mizuna, mustard greens, heirloom lettuces, radishes and dill seeds in my new “polytunnel” anyway. They are starting to sprout. If they get killed by a frost, I’ll just fork over more of my hard-earned Euros to Ed for more seeds.

Looking forward to baseball season! Go Astros!

Chili, Oysters and Our Irish Cottage on Pouldoody Bay

As the fall semester begins, our Irish adventure continues. I am writing about cooking in Ireland for and getting together with Ten Speed Press for a Chili Cookbook promotion. For 2 weeks in September, from 9/3 to 9/14, the ebook version of The Chili Cookbook will be on sale for $1.99 at all online retailers.

August is the start of autumn in Ireland. Temperatures are in the 50s and 60s and its raining a little every day. Friends and family from Texas are visiting to avoid the ungodly heat.

Come November, we will move into a cozy Irish cottage we just purchased in the charming village of New Quay. As you can see, our neighbors are cows. (That’s me in the blue shirt on the back porch, flying the drone.) The lease on our current place runs another few months, hence the delay moving in. Meanwhile we are renting the place out on Airbnb. (Search New Quay Cottage to find it.)

Village life revolves around the quay (pronounced key) which is the home of Linnane’s Lobster Bar, Burren Seafood Store and Red Bank Oyster Company as well as the berth of several fishing boats. Burrin was the original name of the town until the pier was built there in 1837. The New Quay name stuck, despite the fact that a pier built in 1837 isn’t exactly new any more. Kids come here at high tide to go pier jumping. 

Ava will attend sixth grade at New Quay school, which has 18 students, counting her. The school is well known for art and drama programs and she is excited to get started. Joe will stick with Dooris where he has lots of friends. He would be the only male in the 4th grade at New Quay school, and that makes it pretty difficult to have a good game of football, rounders, hurling, or whatever. Besides, he plays for the Kinvara Hurling team and Dooris is in Kinvara.

My penchant for oysters on the half shell will be easy to satisfy here. Our living room window overlooks Pouldoody Bay, Ireland’s most famous oyster appellation in years gone by. James Joyce mentioned “puldudy” oysters in Finnegan’s Wake. Fergal Langley maintains an oyster farm in the bay these days, I have been buying his Pouldoody gigas oysters at the market since we have lived here. Not exactly Galveston Bay virginicas, but they have their own charm.

Interesting that Galveston Bay and Galway Bay were both featured in Sex, Death & Oysters. I was in Galway for the oyster festival in 2004, a mere 14 years ago. Amazingly, the book is still in print.

Kelly loves her studio and her painting is going strong. She is scheduled to have an exhibition at the Burren College of Art Gallery in December.

And I am attempting to purchase an NCAA College Football package on my Smart TV so I can watch my beloved Longhorns this fall.

Hook ’em!


St. John’s Eve: An Old Irish BBQ Tradition

Looks like I got signed up to cook the barbecue at this event at Kelly’s school. I’ll be grilling Irish pork and apple sausages and serving them on buns with mustard, red cabbage and apple chutney.

St John’s Eve is an ancient Irish fire festival celebrated at sunset on June 23rd, the night before the feast day of St. John the Baptist. Read more about the old rites.

Texas Joe’s London Tex-Mex Fiesta

It’s great to be back in London!

Texas Joe invited me to sign books and give a Tex-Mex talk for a big Cinco de Mayo fiesta at his BBQ joint.

The Uber drive from London’s Gatwick airport to the South Bank neighborhood where we rented an Airbnb apartment took longer (a hour and 45 minutes) than the flight from Ireland to London (one hour and ten minutes).

The weather was outstanding–bright, sunny and mild. The event drew a large crowd of London Longhorns, Aggies, and a lone Baylor Bear for a fabulous lunch.

There were sighs of nostalgia all around as the margaritas, chips and salsa, nachos and flautas were passed around. The main course was a Tampiqueño Plate–steak and a cheese enchilada with beans and rice.

The Feast

The Drink: Cadillac Margarita

To Start

Nopales Quesadilla- Smoked cactus and oaxaca cheese with tomato, green onion and jalepeno

Smoked Brisket Nachos- Texas style individual nachos topped with refried beans, USDA brisket, jalepeno and cheese

The Main Attraction

Smoked Chicken Flautas

Tampiqueño – Grilled skirt steak with grilled onions served with a cheese enchilada topped with chili con carne, rice and refried beans.

Tacos al Carbon – rolled soft tacos served with pico de gallo and guacamole, smoked fajita chicken.


Milkshake “No Minors” Brandy & Kahlua kick your milkshake up a notch.

Many thanks to Texas Joe and his hardworking crew for the Party Party weekend,



Cinco de Mayo in London!


We are pleased to welcome fellow Texan Robb Walsh to Texas Joe’s on Cinco De Mayo this year for a proper Tex Mex food feast and discussion of the history of Tex Mex and the Mexican influence on Texas BBQ.

Tex Mex is a dirty word in the UK as it was used as a catch all term for the distinctly non Mexican variety of food that was being passed as such. The real history of Tex Mex is cuisine is a story as old as Texas itself. We are here to give you a taste of what we have back home. Specifically the home of Robb Walsh, the El Real Tex Mex Cafe in Houston, TX.

 The Feast

The Drink: Cadillac Margarita

To Start

Nopales Quesadilla- Smoked cactus and oaxaca cheese with tomato, green onion and jalepeno

Smoked Brisket Nachos- Texas style individual nachos topped with refried beans, USDA brisket, jalepeno and cheese

The Main Attraction

Smoked Chicken Flautas

Tampiqueño – Grilled skirt steak with grilled onions served with a cheese enchilada topped with chili con carne, rice and refried beans.

Tacos al Carbon – rolled soft tacos served with pico de gallo and guacamole, smoked fajita chicken.


Milkshake “No Minors” Brandy & Kahlua kick your milkshake up a notch



Houston: The New Creole City of the South

Shrimp & Grit, the 2018 Foodways Texas Symposium, has concluded.

I had a grand time!

The World Premiere of Donut People, a short food film by Keeley Steensen & I on Friday afternoon was the high point for me. I will post the film here as soon as it is released publicly.

The movie offers a glimpse into Houston’s Cambodian culture. Through chain migration and family business building, Cambodian immigrants and their offspring have come to own some 95 percent of Houston’s donut shops. Keeley and I interviewed several donut shop owners and went to a Cambodian karoake party. Few people in our audience realized that neighborhood donut shops, all over Texas, are Cambodian-owned.

I think its fair to say that the Cambodians have been flying under the radar.

I was the moderator of a Cast & Crew Q & A following the film with panelists (from left) Sam Phan, Keeley Steensen and David Buehrer.

On Saturday morning I did a talk about the curiously creolized breakfast: Boudin Kolaches.

Gumbo, with its African, French, Spanish and American Indian ingredients is often used as a symbol of New Orleans Creole. In my talk, I contended that jalapeño boudin kolaches, with French, Cajun, Czech, Texas-Czech, and Mexican ingredients are an icon of Houston creolization.

We had Roth Ouch at Donald’s Donuts in Webster bake up a large batch and we passed them out to the audience so everybody could eat some boudin kolaches while we talked about them.

Did I mention that boudin kolaches were invented by Cambodian donut shops?

(Photos by Kelly Yandell)

Foodways Texas Symposium in Houston

Shrimp and Grit: A Foodways Texas Symposium

April 12-14
Houston, TX

The 2018 Foodways Texas symposium, “Shrimp and Grit: Food and Community Along the Texas Gulf Coast,” focuses on the joys and struggles of life on the Texas Gulf Coast as seen through its foodways. From Port Isabel to Orange, Gulf Coast Texans fish, farm, ranch, eat, celebrate, and regularly rebuild. With “Shrimp and Grit,” we will explore the effects of hurricanes and other natural calamities on the food supply chain and the communities along the coast, we will note the histories of prominent and hidden food industries, and meet folks who make food and feeding communities their life in the region.

Join us April 12-14 in Houston, where we will hear talks about Cambodian donut shops, boudin kolaches, and the role of food in disaster response. We will enjoy meals from Hugo Ortega (Hugo’s), Bryan Caswell (Reef), and Rebecca Masson (Fluff Bake Bar), among others. Meal and talk locations include the Windburn Mess Hall, the Armadillo Palace, and OKRA Charity Hall, and more! We look foward to seeing y’all there!

Get Tickets Now!
We have also secured a hotel block, for our guests from out of town. See below for details. Please note: the last day for booking at the guest rate is Wednesday, March 28.

Houston Marriott Medical Center/Museum District
6580 Fannin Street
Houston, TX 77030
Phone: 713-796-0080
Booking Line: 1-800-228-9290
Go here to reserve your room: Booking Link
Rate: $99 per night