Cooking Houston has been a way of life for me the past thirty years, and now that I’m moving overseas I think it’s a good time to reflect over the next few posts on my kitchen, ingredients and loved ones. First loved ones. The hearth and all its cooking utensils exist to feed the family, in our case Gabriela, Demian and me. Possible cannibals.
Cooking Houston has meant roasting a whole pig,
grilling an octopus,
stirring a buttery stew,
and layering impossible sandwiches.
Cooking Houston fires and steams with Nick Cave,
simmers and rocks with Etta James.
Cooking Houston harvests avocados and peppers, okra and tomatoes, corn and green beans, squash and watermelon, sweet potatoes and spinach through Farmhouse Delivery; pork belly and skirt steak, whole roasting chicken and rib eye, beef and pork sausage, red snapper and shrimp, lamb shanks and beef marrow bones from Revival Market. Next post: my favorite meals cooked at 2408 Cortlandt. Bon Appétit!
Empires, Cannibals, and Magic Fish Bones 