Recipes from my past, Stories about food.
Above: A set of Ceramic Tiki Cocktail glasses, circa 1960, from the collection of the National Museum of American History. Tiki as a cultural movement is a Hollywood originated motif of exotically decorated bars and restaurants reflecting a fantasy escapist attitude regarding the tropical regions of the South Pacific. Featuring mock tiki carvings and complex, […]
The Legend of the Zombie Read More »
We Americans have our traditional dishes, the hot dog, the hamburger, barbecue, fried chicken, and of course, apple pie. I like all of them, but I have to admit that apple pie is not really a favorite, and given a choice I’d go with something else. I never felt like it was a complete dessert,
As American as Apple… Tarte? Read More »
“Red meat and gin” – Julia Child, when asked about the reason for her longevity. It’s debatable if the combination of gin and red meat has life extending properties, but gin is credited with preventing malaria from consuming much of the tropical parts of the British Empire. Gin, as well as quinine powder, a bitter
“I’ll Have a Gin and…” 5 Popular Gin (or Vodka) Based Cocktails Read More »
An old American idiom states: “Don’t bring a knife to a gunfight.” For obvious reasons. Likewise, don’t bring soup to a chili cook-off. You just might get similar results. Texas Chili recipes are almost legendary for their use of one or more secret ingredients to make a version special or “the best you ever tasted.”
Texas Adjustable Four Pepper Chili con Carne Read More »
Maggie’s Shrimp and Grits Shrimp and Grits are a traditional Carolina Low Country dish. Since I have ancestors from that region, I thought I’d develop a recipe of my own, but give it a little southwestern twist. Based on several different versions I’ve eaten over the years,. I simply added a little Shredded Mexican blend
Maggie’s Shrimp and Grits Read More »
Would gumbo by any other name taste as rich? (Sorry Willy S.) Since this dish is of Spanish heritage and has potatoes and kale, it certainly can’t be called gumbo, but it shares a few of the same herbs and spices, so it trips a lot of the same taste switches. The choice of little
Shrimp and Chorizo Stew Read More »
Both simple and elegant, This jazz era cake has all the bells and whistles; from the taste: vanilla sweet, caramelly, and fruity, to the appearance: Golden pineapple rings, and bright red cherries, and a lusccious ooey-gooey syrup, to the catchy convention challenging name: it’s Upside Down! What’s not to love about this tasty treat? Informal
Pineapple Upside Down Cake Read More »
This makes two cocktails. When in season you can substitute half the Orange Juice with Blood Orange juice, and garnish with sliced Blood Orange. This cocktail is better when mixed individually, but if you want to serve a larger group from a punch bowl, float a single large ice block or ice ring in the
Planter’s Punch Cocktail Read More »
My grandmother, who we called “Mamaw,” was born in northeast Texas, a product of a pioneer family from the southern US that settled in Nacogdoches around the time of its founding in 1779. Like the rest of the family, Mamaw’s speech was peppered with colorful phrases and descriptions I often find myself remembering and sometimes
This was a childhood favorite of mine. (I say that a lot… I guess I liked to eat) I must admit I have looked in our family file but haven’t turned up the exact recipe I grew up eating. I’m afraid it may have been one of those instances where a recipe wasn’t used, the
Salmon Croquettes – plus a bonus, or two… Read More »