Kiko Guerra has been honing his cabrito-cooking technique for about 20 years. He learned his method as a boy, when he would watch the cowboys who barbecued cabrito on his family’s ranch. Kiko says it takes observation and practice to learn how to cook cabrito correctly and to avoid under- or over-cooking the meat, especially given the inconsistencies of cooking with mesquite coals, the weather, and varying sizes of kid goats. In South Texas, one common place to get kid goats is at flea markets, where farmers will sell them either live or slaughtered.
Folks have been making cheese around the world for thousands of years, and the steps involved haven't changed much since the beginning. To get you started, here’s a simple recipe for making mozzarella, along with a few notes on ingredients.
Chef John Tesar of Dallas’ Spoon Bar & Kitchen and TV’s Top Chef, Season 10 was on hand at Fort Worth's inaugural Food + Wine Fest to share some of his restaurant’s seafood creations.
Writer Bob McCullough takes Texas Highways readers on a culinary trek through Castroville (February 2014 issue), where Alsatian influences extend beyond pastries such as stollen and kugelhopf to regional specialties like parisa, a raw meat dish similar to steak tartare.
New York-based writer Jennifer Nalewicki, a former Texan, delves into the sweet-hot secrets of Fickle Pickles, a family-owned company based in Boerne. Fickle Pickles owner Lisa Obriotti, the daughter of the recipe’s inventor, Billie Shaw, says that the pickles are great in recipes such as tuna salad and deviled eggs. Here, she generously shares her deviled egg recipe.
In the February 2014 issue, writer Eric Pohl takes readers to La King’s Confectionery in Galveston, where saltwater taffy flies off the shelves year-round. Most fans of saltwater taffy have memories of making it (or trying to make it) at home; taffy-pulling is a time-honored group activity that has the added benefit of providing a decent upper-body workout. Don’t attempt a taffy-pull on a rainy or humid day; wait for a dry day and be patient. Here’s a recipe to try.
In a springtime issue of Garden & Gun magazine, I spied a recipe for a cocktail that seemed simultaneously delicious and peculiar. Created at an Alabama gastropub and dubbed the Talluluh, the drink is a sweet-and-salty mix of bourbon, Coca-Cola, and peanut orgeat. Orgeat, a concoction usually made with almonds, is a star ingredient in drinks like the mai tai, where it lends a smooth richness. Here, the orgeat is made with peanuts, and it contributes a salty and slight creaminess to a cocktail meant to conjure memories of dropping a handful of roasted peanuts into an ice-cold Coke on a summer day.
French bistros are becoming increasingly popular in Austin and other cities across Texas. But if you can’t make it out—or if you just want to try your hand at something new at home—here are some France-inspired recipes from Cooking with Texas Highways, which was published by University of Texas Press in 2005.
In the December issue, we take you to San Antonio’s Tamales! Festival, which takes place at The Pearl on December 7. Here are two (relatively) simple recipes for tamales—one a classic pork tamale, and the other a sweet variety with pineapple, pumpkin, and raisins. You can add or subtract spices in both recipes to your taste.
Here are three classic Texas pie recipes, adapted from recipes we published in Cooking with Texas Highways (the University of Texas Press, 2005). May we suggest accompanying these slices with a scoop of Blue Bell ice cream and perhaps a cup of stout coffee?
Pumpkin pie can hold its own (and it's one of my all-time favorites), but this pumpkin flan is the pie's more delicate and moist cousin.
This refreshing and elegant cocktail is perfect for patio parties. The house-made passion fruit- coconut drinking vinegar (known in bartending circles as a “shrub”) is part of a family of old-fashioned ingredients that have come back in style with today’s craft cocktail movement.