On Food & Culture
Smoked pork is the perfect party buffet dish, served with a finger-licking sauce, Chile Ancho Adobo. Here’s a smoked pork loin recipe with pecan wood that results in a succulent, melt-in-your-mouth dish, just in time for this cold weather and friends. I suggest you make […]
This brussels sprouts dish is a prime example of how foods evolve in delicious ways through human migration and cultural crossings. This robust dish augments the unique flavor of the sprouts (make sure you get fresh ones) with two Texas native ingredients, pecans and Serrano […]
Thought I’d share the menu that I served for a catered party last week. The conversation around the food revolved around history, our place in it and why it is that Texas Native American food is so much like Mexican food. I’ll start uploading the […]
Here’s a recipe that results in a succulent, melt-in-your-mouth pork loin, just in time for this cold weather and friends. By keeping the temperature at 185º F and making sure the smoke does not turn densely white, the smoke flavor is subtle, sweet. I’m feeling […]