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Ravigote means “reinvigorated” in French. It is usually a spicy sauce served with a bland protein. It can mean a warm seafood sauce, a spicy vinaigrette, or, in this case, a sort of a Creole tartar sauce. I came up with this version of a ravigote sauce while I was trying to write a recipe for shrimp salad. read more Spicy Shrimp Ravigote Salad » 
Around this time of year in New Mexico and West Texas, green chile lovers buy a bag of chiles and get them roasted. The roasted chiles are then stored in the freezer for the rest of the year. Central Market has brought that quaintly picante custom to its stores in Texas. They are selling a case of roasted chiles for $28. That’s a lot more than they go for in New Mexico, but think of all the gas you’ll save. Here’s a short history of the green chile and a recipe: read more Holy Posole: It’s Green Chile Time » 
When I visit Revival Meats at the Farmer’s Market, I always get a pound of ground pork. Morgan Weber told me that a lot of his customers ask him what to do with the stuff. I told him I use it to make chorizo, among other things. If you have ever read the ingredients list on the typical package of Mexican chorizo, you might have noticed that the first item listed is “salivary glands.” Now I like offal as much as the next guy, but I prefer chorizo made of actual meat. Here’s my recipe: read more Revival Red Chile Chorizo » 
If you shop at the Farmer’s Market on Richmond, you have probably met Morgan Weber at the Revival Meats booth. Last week, Morgan took me to visit his pig farm in Yoakum. The American pork industry produces very inexpensive meat in its factory farms. But some consumers and many chefs would rather pay higher prices for premium pork grown locally with more fat, more flavor, and sustainable agricultural methods. read more Morgan’s Little Piggies »   Wondering why so many Houston chefs and food lovers have been talking about frogs lately? [...]
The CIA San Antonio campus at the Pearl Brewery Complex on the north end of the Riverwalk is undergoing a major expansion at the moment. The new CIA building will celebrate its Grand Opening in October with an open house. CIA Antonio, officially became the Culinary Institute of America’s third campus in 2008. The school was founded to realize a dream – El Sueño – to elevate Latin American cuisines to their rightful place among the great cuisines of the world, and to expand diversity within the foodservice industry. 
When I lived in Austin, I thought that the best peaches in Texas came from the Hill Country. Then I moved to Houston and tasted Cooper’s Farm peaches and peaches from other parts of East Texas. read more A Peachy Peachy Weekend » 
Mayhaw season is here and if you want to buy some, go visit Bill Jackson. He has a bunch in the freezer. The Jackson fruit farm is on the edge of the Big Thicket in Livingston. Bill Jackson grew up on this farm raising cotton and the food his family lived on. It was a hand to mouth existence. He tried growing peaches here, but a virus killed the trees. So he needed to find something else to grow. read more Mayhaw Time in the Thicket » 
Chef Ryan Pera at The Grove has a talent for charcuterie. Morgan Weber is a cutting-edge pig farmer. Talk about a match made in heaven. Pera is making salami and lardo with Weber’s mangalitsa pigs. Lardo is Mario Batali’s favorite form of salumi and it’s just what it sounds like–pure pig fat. It’s cured with spices for a couple of months and then… 
Those dewberries I bought on 90A the other day got made into jam. I had about four cups of dewberries, but I also had four cups of strawberries that my three year-old daughter Ava brought home from a pick-your-own strawberry excursion she went on over the weekend. So we combined the two and made “Twoberry Jam.” It was a great combination–lots of tartness from the blackberries plus the chunkiness from the strawberries.  |
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Copyright © 2010 Robb Walsh :: Texas Eats - All Rights Reserved 
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