Burst of Flavors: Compressed Watermelon Salad
THE BENEFITS OF COOKING BIG STEAKS
When cooking for a crowd, many home cooks avoid preparing a large steak. However, I have found that cooking one big, thick cut of meat has numerous advantages that make it a worthwhile endeavor. Not only does it simplify the…
Mushroom Papadzules
Classic papadzules is a dish from the Yucatán area where soft corn tortillas are stuffed with hard boiled eggs and coated in a green sauce colored from pumpkin seeds and epazote and finished with a fresh tomato sauce. That is…
Tuna Ceviche with Salmon Roe
There is probably not a more refreshing appetizer than ceviche. Of course, the key is finding the freshest fish possible – so I prefer to make it as an impromptu appetizer or meal when I see something in the seafood…
Light Bread with Chicken Fried Steak
Growing up in Central Texas there was really only one type of bread. “Light bread” as my dad called it probably hailed from the famous Pullman Loaf developed for the American passenger railway and evolved into the sandwich bread we…
Sous Vide “Ro*Tel Dip”
There is no dip in Texas that is synonymous more with New Year’s Eve or the Super Bowl than “RO*TEL Dip”. This gooey, spicy dip is best served with tortilla chips or Fritos – the big dipping kind – and…
Sourdough Stone Ground Cornbread Sticks
I always think of cornbread in terms of shape. I grew up with triangles. That was the shape of Grandmama Marie’s pan and for much of my childhood that was the only way I thought you could make cornbread. It…
Installing Raised Garden Beds in the Texas Hill Country
For years I have relied on my generous friends and neighbors for herbs and vegetables. I have always wanted to plant a garden, but living and working part of every week in Dallas made this impossible. This winter we installed…
Dan’s House BBQ Seasoning
2 tbsp Smoked Paprika 6 tbsp Chili Powder 1 tbsp Cumin 1 tbsp Salt, I recommend a smoked kosher salt 1 tbsp Sugar 1 tbsp Granulated Garlic 1 tbsp Ancho Chili Pepper 1 tbsp Cayenne Pepper, or to taste but…