The Heart Of Texas

Pecan Pie has been one of the defining foods from Southeast Texas all my life.  One of my culinary heroes has made many millions on his definition of pecan pie.  Through the years his pecan pie has dominated the culinary world.  People from around the globe order his pies on an annual basis to consume and to give as gifts.  I'm proud to say I was acquainted with the man.  However, I am also a purist and his pies have artificial corn sweeteners and I can't abide by that!  No way!  If the recipe calls for Karo Syrup throw it in the trash! Well, that would be rude, so understand in the back of your mind it could be far better! My pecan pie recipe is all organic and it is the most flavorful pecan pie ever!  I know, I've tried them all.  That and there are a few proprietary ingredients only the most delicate of palates could decipher. Sweet, but not overly-sweet.  Fresh organic Brazos River bottom pecans lightly toasted in a black iron skillet.  A crust of nothing more th

Crawfish Pie I like to use southeast Texas crawfish when they are available.  The next best thing are Lousiana crawfish.  Although I have used the Chinese imported crawfish many times to make etouffee and gumbo.  It just doesn't feel right!  I got the urge for a crawfish pie the other day and I bought 2lbs of crawfish tails.  It turned out real good.  Here are the ingredients - 2 lbs southeast Texas crawfish tail meat (tastes better than LA) ~ :o) 2 medium 10/15 onions 2 bell peppers with the skin removed (blister method) 6 stalks of celery 5 carrots chopped 3 green onion stalks 1 cup of okra 1 T black pepper 1/2 T pink Himalayan sea salt 2 T thyme 5 cloves of garlic 3 T extra virgin olive oil cayenne pepper to taste Pie Crust 4 cups of sifted flour (I like to grind my own summer wheat berries) 8 ozs butter 1 cup of water +- 2 t pink Himalayan sea salt I use a #12 black iron skillet and it works perfect.