I love cooking with bones. Over the next few blogs we’re going to consider the artistic and sustainable aspects of all sorts of bones: buffalo, chicken, fish, lamb and pig. For the joy of it, I’m also going to include shells as bones. As we consider the shank and neck, spine and trotter we’ll also … Continue reading Bones!
Well, we watched the first movie in The Hobbit series for Memorial Day, now it’s time to watch The Desolation of Smaug and pair it up with a Bone-in Ribeye and a Cucumber-Mint-Pomegranate Salad. I’ll take care of the steak and Gabriela will tend the salad. I return to Revival Market and purchase a rib-eye … Continue reading Steak and The Desolation of Smaug
Jon Harvey introduced me to Adán Medrano after a performance of my most recent play Rome, which featured horrible people talking about horrible things, which they may have or may have not done. Adán loved the play, admitted he also loved Scotch, and also revealed he’s a chef with a new book coming out called Truly … Continue reading Adán Medrano and Truly Texas Mexican
“In a hole in the ground lived a hobbit.” Such an understated opening sentence and the centerpiece of our Memorial Day. How to remember? What food fits our remembrance? My father served in the National Guard in the early sixties and narrowly missed going to Vietnam. Living in Houston means a rich heritage of Vietnamese … Continue reading Memorial Day with Canh Bún, Saké and The Hobbit.