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Welcome to a new month! Hopefully it’ll be the start of a Major Cooldown here in Texas. With rain. (Please, let there be plenty of rain.) The last holiday of the summer is upon us, schools are back in session, and you’re thinking fish tomorrow. Don’t ask me how that connection got made; I [...] This entry is part of a series, Pepper Jelly Chronicles» The Real Hatch Chile Festival isn’t until Labor Day, but we’re having ours here in central Texas right now (courtesy of H.E.B. Central Market). But then, you already know we’re ahead of our time here. Anyway, to get into the spirit of the thing [...] This entry is part of a series, Pepper Jelly Chronicles» Long-time followers of the Underground know how much I enjoy a good pepper jelly. The stuff is quite easy to make too. With the garden right on peak production of chiles and farmers markets everywhere overloaded with many inexpensive choices (if you don’t grow [...] This entry is part of a series, F4F 2011» What is a croquette, anyway? According to the standard of truth these days, a croquette is … a small fried food roll containing usually as main ingredients mash potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, [...] This entry is part of a series, F4F 2011» Swordfish are big sea creatures, with males running up to 300 pounds and females up to four times that big. Trivia for the day: Swordfish are one of only a few cold-blooded creatures with a special ability to warm up part of their body! They [...] This entry is part of a series, F4F 2011» As promised, a Fish 4 Friday this week. (Yes, I might have misspoke mentioned something about doubling up this week. Well, life’s full of tough surprises.) With crab and shrimp mostly out of season by now, I’ll be talking more about plain ol’ fish than [...] This entry is part of a series, F4F 2011» Crab season is drawing to a close in many places. Maryland’s blue crabs are an exception, as their spring season begins in May. Nonetheless, it’s still possible to get quality crabmeat at your fishmonger’s. (If you’ve gotta ask how much, you can’t afford it. Like [...] This entry is part of a series, Brain Food» We’re almost done with our Brain Food series, and I’ve saved the best for last. Red Peppers! There are a lot of people who won’t eat peppers because they think they’re too pungent. Bell peppers, however, are the only member of the Capsicum family that doesn’t [...] |
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