On Food & Culture
Paella is Spanish for friendship, right? Well, it should be. Friendships seem to surround Spanish paella, both making it and eating it. Although it’s famous all over Texas and Mexico, it’s still a Spanish paella, not Mexican. In the late 1800s and through the 1900s, […]
A couple of years ago I posted this recipe and because today the weather in Houston is a bit nippy, I find myself craving a hearty, hot, spicy seafood dish: Fra Diavolo! Clams and shrimp in tomato and red chile sauce. I like to serve […]
This recipe uses ingredients that were being employed and enjoyed by our Texas Indian ancestors long before 1400. Archeologists have been able to determine that clams along the coastal bays were harvested most heavily from mid-April to late-July. They were sometimes steamed in earth ovens […]
Paella is Spanish for friendship? I think so. Well, it should be. In Texas, the term “Spanish” was sometimes used (euphemistically) to mean Mexican, or Mexican American. Restaurants serving Mexican food sometimes called themselves “Spanish” as in Spanish Village or Spanish flowers. Not so much […]
I like to serve fettucine in a huge platter, mixed all together with clams, shrimp and colorful tomato sauce. It looks delicious and everyone can just dig in and enjoy. Fra Diavolo is the name of a 19th century Italian opera. The name, meaning brother […]