It was late. I just got back from visiting a friend at Howl at the Moon. After a couple of adult libations, I was hungry… I knew that there was rice leftover in the pressure cooker from the other night’s gumbo. I figured that I’d fry a couple of eggs sunny side up warm up the rice and have a late night snack, my version of "fourth meal".
My friend Meghan will tell you that Mardi Gras in NOT about beads and boobies… she’ll tell you that it’s about food, family and parades… What’s more mardi gras than Gumbo? I don’t know!
Most gumbo aficionados will tell you that making the iconic Louisiana stew can take days. It is a social dish, usually made in a very large pot (think turkey fryer) and shared with neighbors and friends… but I’m not cajun. I make my interpretation of “gumbo” about once a year- on a stove top… about 7-8 servings or so. Given my work schedule, I treat making gumbo the way one might prepare for a party, spreading out the cooking over a couple of days. Here’s the breakdown:
It’s a late night of drinking… who dosen’t like that? I had a great time at Red Bull Music Academy listening to Questlove of The Roots band (rumor has it Jimmy Fallon was also in the house) but he didn’t introduce himself… RUDE. Also, Houston’s own Bun B was present. Ain’t no party like a Red Bull Party:)
I love Kung Pao chicken. This Chinese classic was [and still is] my mom’s favorite order. I wanted to create this at home tonight, because I have not found a place in Houston that makes it as good as the local Beaverton, OR restaurant my family would order it from growing up. I took inspiration from one of my favorite chefs, Martin Yen. If you’ve never seen Chef Yen break down a chicken… click the link and buckle your seatbelt! I took a look at his Kung Pao Recipe and adapted it to match the tastes I remember from going out with my family.
Viva Tejas! Viva la revolution! Today is Texas Independence day… One hundred and seventy five years ago, the lone star state declared independence from the tyrannical Mexican rule. To commemorate this, I started a tradition last year of preparing a meal composed of Texas grown ingredients.
This post is for my friend Tracy Kontos… Even though I’m posting it now, I hope that she can’t read this until at least March 25th;)
We had a few discussions about ‘Dim Sum’ out in LA. Tracy hadn’t had dim sum before, I on the other hand grew up with it. The best general descriptor I can give is that dim sum is a style of eating…think Asian tapas. Usually eaten around brunch time,
I believe the direct translation is “with tea”. Thank you to a blog reader for setting me straigh… “Dim Sum” translates into “to touch the heart” and is often confused with “Yum Cha” which is “With Tea” in Chinese… You sit in a large dining room and servers wheel around carts of delicious goodies- everything from steamed dumplings, to sticky rice, to chicken feet.