The Heart Of Texas

I recently had the craving for coconut shrimp.  My lovely wife and I celebrated our 25th anniversary in New Orleans.  On one of our many excursions through the French Quarter, we stopped at a small local café and had their coconut shrimp.  They were delicious and the following is a close recipe we have enjoyed here at home - 1 pound of Jumbo white gulf shrimp, wild of course (18 count) 2 egg whites 1 T corn starch 1 C organic coconut a little pink Himalayan sea salt after the shrimp are fried. coconut oil I cleaned, de-veined and butterflied the shrimp.  I dried them in a paper towel.  I put 1 T of corn starch in a grocery bag and dropped in the shrimp.  I shook up the grocery bag so all the shrimp would have a fine dusting of corn starch.  I beat up the 2 egg whites and dipped the shrimp in for a good coating.  I then rolled the shrimp in the coconut and put them in a black iron skillet on a medium heat.  If it is too hot you will...

When it comes to pork spareribs quality is very important.   Butchers offer ribs in various cuts.   They can be rough cut with a lot of bone, St. Louis cut without the chine, tail and tips, back rib cut also without the tips, flap and chine.   What is sold as a baby back rib is simply a small pig with the ribs cut with a band down both sides.   The added cost more than makes up for the loss of the flap, tips and chine bone.   Years ago a fresh, rough cut 2.5LBS and down pork sparerib was my favorite product.   These days you are lucky to find 3.5LBS and down frozen ribs.   Obviously, the more bone the meat markets sell the more profit they make.   The older the pig, the bigger the rib.   The bigger the rib, the heavier the rack.   Here in Southeast Texas the Asian food market has dominated consumption.   Paying the cost of a case of 2.5LBS and down is prohibitive if you can even find them.   Custom orders are very expensi...

Freshly milled organic Einkorn wheat berries Recipe is for 2 loaves 4 Cups organic wheat berries Fresh milled 1/3 C organic olive oil 1/3 C organic (RAW) honey 2 t's sea salt ( I like pink Himalayan) 1 T yeast 2 C very warm water (filtered) mix until dough clings to dough hook  Let rise in the mixing bowl until double in size (about 20 minutes) then beat dough down and divide into 2 then let dough rise in a warm oven until it is 1/2 inch above the sides of the bread pan Then bake at 350 for 36 +- minutes until golden brown let rest on a cooling rack for 30 minutes Enjoy~