Robb Walsh’s new book, Barbecue Crossroads: Notes and Recipes from a Southern Odyssey, is full of tasty barbecue recipes. Here’s a brisket recipe, as well as supplementary recipes for mop sauce and barbecue sauce.
Texans have always found a way to break the mold and handle things with their own flair. The same is true for Texas bourbon; despite an unspoken rule to sip it neat, even Leonard Firestone of the Firestone & Robertson Distilling Company in Fort Worth recommends drinking it your way.
In the February issue of Texas Highways, writer Mary O. Parker delves into the sweet success of Lammes Candies, which has been making fine chocolates in Austin for more than 100 years. In the 1970s, Lammes debuted its now-popular chocolate-covered strawberries, which attract customers by the droves—especially in February. But it’s possible to make your own. We can’t guarantee they’ll be as pretty, but it’s hard to go wrong, taste-wise, with berries and chocolate. The only special equipment you need is some parchment paper or wax paper. Some recipes call for adding instant coffee granules, liqueurs, and fruit zest, but this recipe keeps things simple.
When the temperatures climb and the days lengthen, salads often move from a supporting role on Texas menus to full-on star status. Here are some fresh and unusual recipes from the Cooking with Texas Highways cookbook, available at bookstores and at www.texashighways.com.
Lady Bird Johnson, the first lady best-known for her love of wildflowers and programs to beautify the nation’s roadsides, was also famous for the desserts she served at the White House and at the Johnsons’ “Texas White House” in Johnson City. Here’s her simple recipe for peach ice cream.
If you prefer, you can skip rolling out the dough and make these as drop biscuits, the option chosen by our food stylist.
Love the old-fashioned, strictly interpreted Caesar salad? Houston’s annual Caesar Salad Competition has a category for Classic Caesar Salad, and it was won last year by Bubba Butera and Frankie B. Mandola (of Damian’s Cucina Italiana), who have won the prize five times over the past 22 years. As usual, they produced a salad that was sublimely balanced, with exactly the right marriage of lemon and garlic, mustard and anchovy, Worcestershire and Parmesan.
This simple, one-pan breakfast from Bill Cauble and Cliff Teinert’s cookbook, Barbecue, Biscuits & Beans (Bright Sky Press, 2002), is one the guys like to serve to big groups of hunters, family, or cowboys, alongside flour tortillas or sourdough biscuits. They favor the lean, thick-sliced bacon from Wright Brand Foods in Vernon.
Tom likes to serve this dish from his restored 1800s chuck wagon. He says the fat from the brisket and the bacon drippings add flavor, and he notes, “I like to leave the pot on the fire for some time to let the flavors marry.” This recipe comes from Tom’s 2000 cookbook, Texas Cowboy Cooking , which also includes his recipe for skillet cornbread, a fine accompaniment.