Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy

The one thing that stays the same around my kitchen, has been a continuous thread,  is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down the most basic of recipes.  I like collards in every fashion imaginable,  and while I can spoon potlikker right out of the … Continue reading Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy

Coq au Vin

I think this is one of the best dishes in the Classic French Cuisine repertoire.  This dish is amazing with any kind of chicken but if you can lay your hands on a young heritage breed rooster of about 28 weeks of age do so.  Depending on the breed the meat can be very dark … Continue reading Coq au Vin

Texas Caviar

The first time I had Texas caviar I was in Santa Fe.  There I think they called it Cowgirl Caviar but that might have been the name of the restaurant.  I remember lots of pictures of cowgirls.  Maybe the name of the restaurant was called Cowgirl Hall of Fame.  That seems more right to me. … Continue reading Texas Caviar

A Hint of Allspice

When I was younger, looking for a cure to the darker moods of the seasonal doldrums, I used to lie with my back on the floor, my butt up against the lounge, and my legs in an L-shape up on the cushion. Using the chair in reverse, basically, I could lay there a long time, … Continue reading A Hint of Allspice