 
|
 Billy Gibbons stopped by El Real Tex-Mex for brunch today. He wanted to try the bacon enchiladas–two cheese enchiladas with bacon inside and a sunny side up egg on top–it’s our number one brunch entree. Billy loved them. I gave his wife, Gilligan Gibbons, one of those northern Mexican goat’s milk caramel and pecan […]  How to Cure Olives: Galveston olives from my backyard tree Our new house in Galveston has a small, and very old, olive tree near the back porch. I haven’t figured out the cultivar–my iPhone plant app says they are “African olives.” When I noticed that these olives were starting to get ripe, I […] [View the story “Foodways Texas Enters a New Era” on Storify] [View the story “Recap: 2015 Foodways Texas Symposium” on Storify]  2015 Foodways Texas Symposium “The Texas Mexican Table” 5th Annual Foodways Texas Symposium May 7-9, 2015 San Antonio, Texas Tickets on sale: Members – $290 Public – $325 Buy Tickets Here Join us in San Antonio as we celebrate “The Texas Mexican Table.” Our discussion will cover Mexican food in Texas in its many […] [View the story “Food and Thought: FM 2014” on Storify]  Seared White Gulf Shrimp and Pimento Cheese Grits It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture.  Chris Shepherd's pulled chicken salad with nuoc cham So what exactly is this New Creole Cuisine?   Chicken Scratch tenders It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture. At his Dallas restaurant, Smoke, Tim Byres weds Texas barbecue with fine dining. The kitchen at Smoke is dominated by the enormous A.N. Bewley wood-burning pit and there is always something cooking inside it.
On the side, there’s housemade pickles, and an assortment of sophisticated barbecue sauces. An appetizer of three kinds of housemade smoked sausage includes a stunning rabbit sausage. By adding blue cheese to the cole slaw and making wilted greens with expensive olive oil, Byres transforms heritage recipes into fine dining with a single wave of the magic whisk.  Tim Byres at Chicken Scratch read more TXChefs4: Haute Heritage: Tim Byres »  It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture. Felipe Riccio’s “Rainbow Runner-Mayhaw Ceviche” appetizer at Reef in Houston, is a marvel. It combines two unique ingredients in a sensational dish that neatly sums up the restaurant’s philosophy. read more TXChefs3: Trashfish Creole: Bryan Caswell and Felipe Riccio »  It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture.  Chef Matt McAllister Chef Matt McCallister served lunch at Springdale Farm in Austin during the Foodways Texas Symposium last month. It was the first time I got a chance to sample the Dallas wunderkind’s cuisine. The salad was made from vegetables and flowers picked minutes ago from plants growing in the urban farm where we were seated. “Roots, leaves, stems, soil,” read the menu description.
read more TexChefs2: Rootsy Radical: Matt McCallister »  |
  
|
|
Copyright © 2017 Robbwalsh.com - All Rights Reserved |
||
