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 …
Robblog
Purple Pico
When Chef Alan Lazarus loaded me up with his homegrown tomatoes, he gave me a couple of purple Brandywine heirlooms. I used one of them along with some purple onions …
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 …
Large Barbecue
largequantityBBQ In August of 1969, The University of Nebraska Animal Sciences Department reissued this pamphlet titled “The Large Quantity Barbecue.” (Click on the link to see the whole thing–the photos …
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 …
Breakfast Sweetbreads
Most people go to Gerardo’s for the awesome barbacoa on Friday, Saturday and Sunday. Some swear by the crispy carnitas. I like the barbacoa de borrego and the chile rellenos …
Tex-Mex Restaurant Rumors
This morning, the Sidedish Newsletter from My Table Magazine reported that I am a partner in a new Tex-Mex restaurant venture.
Early Morning at Franklin
The pit at Franklin Barbecue trailer in Austin was once used at John Mueller’s on Manor Road.
The Best Brisket in the State?
Aaron Franklin grew up around barbecue and country music. His parents owned a barbecue joint in Bryan and his grandfather once played steel guitar for Bob Wills. After high school, …
News Flash: Mandola Winery Sold
Dave Reilly, head of winery operations at Mandola Estate Winery in Driftwood, poured me a glass of the winery’s spectacular 2008 Montepulciano–and then he dropped a bomb. He told me …