Obituaries, for some unknown reason, always get heavy play on this site. Lee Chambers is dead http://www.scrumptiouschef.com/food/index.cfm/2013/4/30
Est. 1934. Part 1 of our Origins of the American Hamburger series http://www.scrumptiouschef.com/food/index.cfm/2013/4/30
It's not all brisket and chili at the Scrumptious house. We also cook Vietnamese food http://www.scrumptiouschef.com/food/index.cfm/2013/4/29
Texas White Chili http://www.scrumptiouschef.com/food/index.cfm/2013/5/2/
Austin Daily Photo: King Ranch Casserole http://www.scrumptiouschef.com/food/index.cfm/2013/5/3/
1831. That was the year that enchiladas were first mentioned in print in Mexico. The book was a landmark in Mexican cuisine titled: "El Cocinero Mexicano" (The Mexican Cook.)
There is no author credit but it was published by Mariano Galván Rivera.
Of course many Texas eaters consider enchiladas to be the epitome of Tex Mex with no roots in old-school Mexican cuisine. They would be wrong.
Preamble: After a languorous breakfast of fluffy bolillos stuffed with braised carnitas, and a dessert of bolillos slathered with cow's butter and mayhaw jelly, we got to thinking about how some of the best breads and pastries in Austin come out of Mexican bakeries.
If you don't have the time or inclination to drive to Madisonville, Tennessee to buy the best commercial bacon in the USA (Benton's) then you may as well hit the kitchen and rig up a de facto curing shed in your fridge and make your own.
Homemade, Mexican-style bacon http://www.scrumptiouschef.com/food/index.cfm/2011/12/1
Homemade Turkish-style bacon http://www.scrumptiouschef.com/food/index.cfm/2011/11/3 and yes there are plenty Turkish Muslims who eat pork.
Homemade New Mexico-chile style bacon http://www.scrumptiouschef.com/food/index.cfm/2011/10/9
Please report back. You will never eat the washed-out, grocery store bacon that's fueled you thusly, again.
A full week's worth of life-sustaining King Ranch Casserole.
Please obey the rules http://www.scrumptiouschef.com/food/index.cfm/2010/2/10
and only then should you tackle the classic http://www.scrumptiouschef.com/food/index.cfm/2010/2/23
We waded into battle with 120 lbs of Peeler Farm's chicken recently at our big, East Austin food party.
36 young hens received a variety of treatments, but our personal favorite was a riff on Texas Red Chili where we substituted chicken for beef, and ended up with a competition-caliber kettle of some of the finest Texas chili we ever had the pleasure of eating.
It's not everyday you get to enter a recipe into the culinary canon of the Great State.
Texas White Chili (recipe number 100 in the archive)
Has it really been a full year since we gassed up the Econoline and hit Shep's Barbecue for some of the best pork ribs in Texas?
Chef Cariño Cortez (alumnus of Jean Georges in NYC and Rick Bayless' Topolobampo in Chicago) is throwing a Cinco de Mayo eve party this Saturday May 4th 2013 at Tamale House East.
Cortez was raised in the kitchen of San Antonio legend Mi Tierra (est.1941,) where her father had her elbow deep in the prep room once she was old enough to walk.
The restaurant industry is in this girl's blood.
Expect whole hog cuisine done Mexico-style with a battery of fresh salsas, deep fried chicharrones, pickled purple onions, charro beans, poblano rice and a salad of fresh organic goodies just plucked from Johnson's Backyard Garden.