 “Why don’t you give a class about how to make Tex-Mex cheese enchiladas?” Mike, my physical therapist said as he twisted my arm into a pretzel shape. Mike moved here from New York. He observed that there are lots of cooking classes in Houston, but he couldn’t find any about Tex-Mex. And since he [...]
  Thin crisp pizza at Caffe Bello The pizza at Caffe Bello Taverna and Pizzeria at 320 Westheimer came on a cracker crisp crust that was a little charred around the edges. It was a delicious appetizer–but it would not have made much of a meal. We tried the one with sausage and peppers for lunch the other day and practically inhaled it. Luckily we also ordered a salad and some pasta.  Thick cheese pizza at Quattro The pizza at Quattro, the Italian restaurant in the Four Seasons Hotel, was gooey with cheese and loaded with mushrooms, onion and salami slices. The first slice was stellar, but the crust got kind of gummy after the pizza sat on the table for a while. I thought a lot about these two pizzas.  Just in case you missed me this morning on Great Day Houston, here’s the segment.  My Christmas Oysters Texas oysters didn’t suffer any damage from the oil spill. My Christmas oysters came from Galveston Bay via Mishos Oyster Company in San Leon. They are nicely plump and very salty. If you don’t want to drive all the way down there, you can buy Misho’s oysters at Airline Seafood at 1841 Richmond Avenue in Houston. They are $36 for a hundred count bag and $40 a dozen for a gallon of shucked oysters. (That’s what I use for the oyster dressing.) Airline only has a couple bags on hand at any given time, so if you want to reserve or order some call (713) 526-2351. Quality Seafood in Austin has San Antonio Bay oysters for $41 dollars a hundred count bag and $51 a gallon shucked. If you are looking for smaller quantities, try the Central Market seafood counter.
  Pho Ga or Vietnamese chicken noodle soup After eating eating Vietnamese chicken noodle soup at Pho Ga Dakao on Bellaire for lunch, I decided to make regular beef pho for dinner. (I become a pho fanatic when the weather gets cold.) All the ingredients I needed for pho were available at a little market called Cho Thanh Binh (11810 Bellaire) a few doors down from the restaurant. When I told the butcher I was making pho, he handed me some flank steak and a 3 kilo bag of beef bones. Then he pointed to the fresh rice noodles on a nearby shelf. They also had the ginger, shallots, herbs and spices you need to make the Vietnamese soup. I dutifully took my packages to the checkout counter. Does Cho Thanh Binh mean “Wag a Bag of Pho Fixin’s” in Vietnamese? When I got home, I realized that this was twice as much bone as I normally use. I usually start with 3 pounds of bone and add a pound of rump for the stock. I don’t mind doubling the recipe, but the 6 and a half pounds of bones and 2 pounds of flank the Vietnamese butcher sold me were way more than I could fit in my soup pot. So I went out the garage and got out the crawfish boiling pot. Check out my Homemade Texas Pho recipe after the jump.  
My mom made all the pies for Thanksgiving, and they were great as usual. We are going to her house in Georgetown to celebrate her birthday this weekend. She is turning 78. She doesn’t look that old because she exercises 10 times a day. Her has a 10 handicap in golf. Mom’s birthday [...] No kidding. You really need to e-mail a comment to the TCEQ if you want your kids to know what oysters taste like. Under the current water flow plans, Galveston Bay oysters would cease to exist. If you don’t believe me, take a look at today’s Houston Chronicle. There’s a very timely article on [...]  Galveston Bay Oyster Seeding New flow standards are being considered for the Trinity and San Jacinto Rivers that could deprive Galveston Bay oysters of adequate freshwater. The public comment period on these changes to is open until December 20 with a public hearing scheduled for December 16. The draft item is titled “SB3/HB3 Environmental Flow Standards” Texas oysters need your help! |
 
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