 From Ten Speed Press, release date March 6, 2012 Preorder from Amazon Many thanks to Eater.com’s Spring Cookbook Preview for the kind words about the new cookbook! The Eater Spring 2012 Cookbook and Food Book Preview Monday, January 9, 2012, by Paula Forbes American Regional: Texas Eats: The New Lone Star Heritage Cookbook, [...]
In that recipe, which was made famous by chef Scott Peacock, the cut up chicken gets 12 hours of brining followed by 12 hours of buttermilk marinating before you proceed with the seasoning and flouring. Then you hold the floured pieces of chicken on a rack for half an hour to get the crust to stick and finally you fry the chicken in a large cast iron skillet full of lard jazzed up with butter and country ham. My wife got really tired of that raw chicken sloshing around in our refrigerator for two days. She was happy to help eat the chicken though. To tell the truth, I faithfully executed the marinating and flouring, but I substituted peanut oil for the lard. So I guess I still haven’t really made Edna Lewis’s fried chicken. I want to say the flavor and the juiciness of the resulting chicken was worth the effort. It was awfully good. But the next time I make fried chicken, I am much more likely to use a quick recipe like the spicy Cajun fried chicken recipe below. I’ll save Edna Lewis’s famous fried chicken recipe for very special events. read more Edna's Fried Chicken » 
 Foodways Texas announces BBQ Summer Camp dates and details: From Foodways Texas: “Mark your calendars for June 8-10, 2012, for the Foodways Texas Barbecue Summer Camp held in partnership with the Texas A&M University Meat Science Center in College Station, Texas. Tickets for the camp will go on sale sometime in November and we [...]
 Just in case you missed me this morning on Great Day Houston, here’s the segment. 
Mom Marvels at Homemade Kraut We used all my homemade sauerkraut–three heads of cabbage worth–in one holiday meal. The Ruthenian Christmas Eve feast features 12 meatless dishes. My mom used the kraut in a folded pizza dough creation known as pagachi in the Carpathian Mountains. I don’t know the name of the other [...]  First chop some cabbage As a sauerkraut fanatic, I always intended to make my own someday. My grandmother made sauerkraut in a barrel. There was wooden disk inside the barrel with a stone on top that kept the cabbage submerged. In my fantasy, I was going to get a big food-safe plastic container and make 20 pounds of the stuff. Then I read some recipes for making small amounts in a bowl. In these simple recipes, you chop up cabbage, salt it, put it in a bowl with a plate and weight on top.   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.   The Greenberg Smoked Turkey My family consumed two Greenberg Smoked Turkeys and a turducken over the Thanksgiving holiday. (There were 26 of us.) I didn’t know the fascinating story of the Greenberg Smoked Turkey until I read about it in my friend John T. Edge’s column in his New York Times. The Tyler, Texas turkey smoking operation turns out some 200,000 birds every holiday season and they’ve been at it for decades. As soon as I heard about it, I had to try one.  |
 
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