Food and Stories of the Texas Hill Country

Mains / Recipes

Mushroom Papadzules

April 27, 2021
Recipes / Starters

Tuna Ceviche with Salmon Roe

Mains / Recipes

Light Bread with Chicken Fried Steak

Recipes / Starters

Sous Vide “Ro*Tel Dip”

Recipes / Soups, Salads & Sides

Sourdough Stone Ground Cornbread Sticks

The Hot Sauce Project – Bottling

By Dan McCoy | August 12, 2020

Today marked the completion of the three month fermentation of the habanero hot sauce. After 8 weeks fermenting as a mash and the last month being extracted with white vinegar, the pH was approaching 3.0. It was time for it to go in the bottle. I blended everything including the seeds for 7 minutes on…

The Hot Sauce Project – Interim Update

By Dan McCoy | July 9, 2020

There have been few recipes in my life that have taken a summer to complete – but that was until I started The Hot Sauce Project. I had this idea that when pepper season started this summer, I would attempt a four month fermentation to make a traditional hot sauce, or pepper sauce, that contained…

Wood-fired 24 Hour Sous Vide Pork Belly

By Dan McCoy | July 1, 2020

This is really a simple recipe despite the description in the title. We most often eat pork belly in the form of bacon – which is delicious – but more and more you can find uncured and unsalted slabs in the meat counter that allow you the chance to experiment with a different flavor profile.…

Crusty Texas Raised Wagyu Porterhouse

By Dan McCoy | June 22, 2020

You must have some level of reverence when you cook a porterhouse steak. There is a delicate balance between the buttery tender filet and the meaty strip steak that is separated only by a bone. It can prove challenging to grill. These 40 oz. Texas Raised Wagyu steaks from Rosewood Farms really put that to…

Dry Brining Pickles

By Dan McCoy | May 14, 2020

I make a lot of pickles. In the summertime if you have a neighbor that has a garden – you will end up with cucumbers. And if you order zucchini squash online from local grocery stores that deliver at home – you will end up with cucumbers. The thought of “making pickles” conjures up the…

Texas Fried Chicken and Champagne

By Dan McCoy | May 8, 2020

My sister makes the best fried chicken. And, I have spent the the better part of thirty years trying to figure how she can make the most delicious, juicy chicken you have ever tasted. Today, people don’t fry chicken at home anymore. In fact, people barely fry anything at home anymore. But there is nothing…

Texas Greek Seasoning

By Dan McCoy | May 8, 2020

This is a simple spicy herb mixture that is great on chicken or pork before grilling or frying. 2 tsp kosher salt 2 tsp basil, dried 2 tsp oregano, dried 1 tsp thyme, dried 2 tsp garlic powder 1 tsp dill, dried 1 tsp marjoram, dried 1 tsp black pepper 1 tsp rosemary, dried 1/4…

Neighborhood Caesar Salad with Texas Toast Croutons

By Dan McCoy | April 27, 2020

I was trained in salad by my neighbor. So many times a salad is either the entire entrée – where it gets the attention it deserves – or it is the opening act for the main course where it plays second fiddle. This salad is a star in either role. There are hundreds of variations…

Shrimp Ceviche for Tostadas

By Dan McCoy | April 22, 2020

I love Mexican street food especially fresh ceviche and tostadas. This is a simple recipe that leans cocktail rather than ceviche and is adapted from Rick Bayless of Frontera Grill in Chicago. It is a beautiful dish that because of the large size of the shrimp works really well to serve on tostadas as a…

Garlicky Shrimp Takoyaki Poppers

By Dan McCoy | April 17, 2020

Corn dogs are a Texas State Fair staple. But this isn’t your typical corn dog. My children will tell you that my best recipe – in their minds at least – is corn dogs. They are the typical “food-on-a-stick” variety that you can buy at the state fair except with a little flare. Though not…