More Shrimp n' Grits
After I published a post titled A Short History of Shrimp and Grits in the Houston Press last year, I got a comment from Nathalie Dupree who reminded me that …
Pig's Ear and Poached Egg
Chef Chris Shepherd made this dish of crispy fried pig’s ears and poached eggs with chopped greens for a Soter wine dinner at Catalan last month. It was a tasty …
David Norman Is Now at Annie's
While I was in Austin last week, I stumbled over to Congress Avenue in the early morning murk looking for breakfast. Las Manitas wasn’t where I left it. But there …
Brown Shrimp and Red Grapefruit–Only in Texas
Chef Randy Evans at Haven, the locavore restaurant on Algerian Way in Houston, served this simple salad of butter lettuce, wild brown shrimp and Texas red grapefruit that last time …
Houston Restaurant Community Gardens?
Leaders of the Houston restaurant community are exploring the idea of buying vacant lots in the Fifth Ward and turning them into organic gardens. At a recent meeting, the group …
Barney Greengrass: The Sturgeon King
I met up with Bryan Caswell, Houston’s celebrated seafood chef and the author of the Wholefish blog while we were both in New York. I got him to meet me …
Texas Lardo
Chef Ryan Pera at The Grove has a talent for charcuterie. Morgan Weber is a cutting-edge pig farmer. Talk about a match made in heaven. Pera is making salami and …
Headcheese Balls
You’ve heard of boudin balls, right? So how about some headcheese balls! Chef Justin Bayse is whipping these cheeky hush puppies up over at Stella Sola, the meat-lover’s restaurant in …
Elysian Fields Farms: Kobe Lamb?
Grass-fed lamb sounds good. New Zealand lamb is grass fed. Loncito Cartwright’s succulent lamb from Dinero Texas is grass-fed. But the best lamb I have eaten in a long time …
Throwdown: Tony Vallone vs. Albert Roux
Tony Vallone insisted I try his lobster and asparagus risotto with a poached egg on top. What the hell, right? I had asked Vallone if he had been up Chez …