tag:blogger.com,1999:blog-45350401630501258152024-03-13T07:23:32.855-07:00Erin Hicks MillerErin (above, right) poses with celebrity Chef Irma Galvan (above, left), who contributed to Miller's newest culinary tome - Houston Classic Mexican Recipes. Irma's spectacular Chile Relleno recipe and the recipe for the famous lemonade she serves at her award-winning downtown eatery are just two of the mouth-watering entries you'll find in this newest offering... on sale now!!!Unknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4535040163050125815.post-782763873250464492011-07-25T13:42:00.000-07:002011-09-27T16:02:56.244-07:00<a href="http://3.bp.blogspot.com/-6Qiqbyn7Fxc/TXa47dL1ALI/AAAAAAAAAI0/ajB0pSmL1aw/s1600/EHM_Blog_AuthorAppearancesHeader.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 102px;" src="http://3.bp.blogspot.com/-6Qiqbyn7Fxc/TXa47dL1ALI/AAAAAAAAAI0/ajB0pSmL1aw/s400/EHM_Blog_AuthorAppearancesHeader.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581852119758340274" /></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#339999;"><b><span class="Apple-style-span" style="font-size:large;"><br /></span></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><div style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; font-family:arial;"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#339999;"><b><i><br /></i></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; "><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:verdana;font-size:100%;color:#339999;"><div><b><br /></b></div></span></span></div></span></span></div></span></span></div></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;"><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; ">Tuesday, October 25 • 5:00 - 8:00pm</span><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; "> </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;color:#339999;"><b>Houston Classic Seafood Launch Party<br /></b></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;"><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "></span></span><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">3RD BAR at REEF</span></div></span></span><b><span class="Apple-style-span" style="color: rgb(51, 153, 153); ">2600 Travis @ McGowen•</span> </b><span class="Apple-style-span" style="color: rgb(51, 153, 153); ">Houston, TX 77006-3540</span><span class="Apple-style-span"><span class="Apple-style-span"><div style=" color: rgb(0, 0, 0); font-family:Georgia, serif;"><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; "><br /></span></div><div style=" color: rgb(0, 0, 0); font-family:Georgia, serif;"><i><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">Saturday, October 29 • 1:00 - 3:00pm</span><br /></i></div><div style=" color: rgb(0, 0, 0); font-family:Georgia, serif;"><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="font-weight: normal; "><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="font-weight: normal; "><b>Book Signing</b></span></span></span></div><div style="font-style: normal; font-weight: normal; "><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="font-weight: normal; "><b></b></span>Costco - Houston</span></span></div><div style="font-style: normal; "><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><b>3836 Richmond Avenue (Galleria Area) • </b>Houston, TX 77027</span></span></span></div></span></span></div></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "></span></div></span></span></div></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:verdana;font-size:100%;" ><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; ">Saturday, November 12 • 10:00 - 12:00pm</span><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="font-weight: normal; "><b>Book Signing</b></span></span></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="font-weight: normal; "><b></b></span>Sam's Club </span></span></div><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); ">5310 S. Rice </span></span></span><span class="Apple-style-span" style=" color: rgb(51, 153, 153); ">• Houston, TX 77081</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 153, 153); "><br /></span></div></span></span></div></span></span></div></span></span></div></span></span><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;"><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; ">Saturday, November 26 • 2:00pm</span><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;color:#339999;"><b>Book Signing</b></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;color:#339999;"><b>Barnes & Noble</b></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;color:#339999;"><b>Corpus Christi</b></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;"><span class="Apple-style-span" style="color:#339999;"><b>5129 Blanche Moore Drive </b></span><span class="Apple-style-span" style="color: rgb(51, 153, 153); ">• Corpus Christi, TX 78411</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; font-family:verdana;font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:100%;"><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; ">Saturday, December 3 • 1:00 - 3:00pm</span><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-weight: normal; "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">Book Signing</span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">Barnes & Noble</span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">Town & Country</span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">12850 Memorial Drive, Ste. 1600 </span><span class="Apple-style-span" style="color: rgb(51, 153, 153); ">• Houston, TX 77024</span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); "><br /></span></div></span></span></div></span></span></div></span></span><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-style: italic; font-weight: bold; ">Sunday, December 11 • 2:00 - 4:00pm</span><span class="Apple-style-span"><span class="Apple-style-span"><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; "><div><span class="Apple-style-span"><span class="Apple-style-span"><div style="color: rgb(0, 0, 0); font-weight: normal; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">Book Signing</span></div></span></span></div></span></span></div></span></span><span class="Apple-style-span"><span class="Apple-style-span"><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; "><div><span class="Apple-style-span"><span class="Apple-style-span"><div style="color: rgb(0, 0, 0); font-weight: normal; "><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">Barnes & Noble </span></div></span></span></div></span></span></div></span></span><span class="Apple-style-span"><span class="Apple-style-span"><div><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; "><div><span class="Apple-style-span"><span class="Apple-style-span"><div><span class="Apple-style-span" style="color:#339999;"><b>The Woodlands</b></span></div><div style="font-weight: normal; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-weight: bold; ">1201 Lake Woodlands Drive </span><span class="Apple-style-span" style="color: rgb(51, 153, 153); ">• The Woodlands, TX 77380</span></div></span></span></div></span></span></div></span></span></span><div style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-family:Verdana;"><span class="Apple-style-span" style="color:#002db4;"><br /></span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-85588174186742015092011-05-05T09:30:00.000-07:002011-05-09T05:00:51.688-07:00Great Day Houston Appearance with Deborah Duncan<object height="210" width="330"><param name="movie" type="application/x-shockwave-flash" value="http://www.khou.com/v/?i=121325679"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="AllowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.khou.com/v/?i=121325679" allowfullscreen="true" allowscriptaccess="always" height="210" wmode="transparent" width="330"></embed></object><div><br /></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(204, 0, 0);">Watch Erin prepare 1308 Cantina's Mango Jicama Salad on 'Great Day Houston' with Deborah Duncan (She follows HHCC President, Dr. Laura G. Murillo).</span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-75070845967420289902011-05-02T07:32:00.000-07:002011-05-02T16:27:00.663-07:00<a href="http://4.bp.blogspot.com/-ZilSe5QejrI/TXedpms4R4I/AAAAAAAAAJ0/ke2ko8zJuz4/s1600/EHM_Blog_PostsHeader.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 102px;" src="http://4.bp.blogspot.com/-ZilSe5QejrI/TXedpms4R4I/AAAAAAAAAJ0/ke2ko8zJuz4/s400/EHM_Blog_PostsHeader.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582103601238001538" /></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4535040163050125815.post-16834925360021514212011-05-01T10:33:00.000-07:002011-05-15T11:36:57.812-07:00Cochinita Pibil... Makes Me Want To Squeal!!! BONUS BLOG RECIPE<a href="http://3.bp.blogspot.com/-_1gjYCExt6A/Tb86xy1urmI/AAAAAAAAALk/Gaz5toogsgQ/s1600/Picture%2B30.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 397px;" src="http://3.bp.blogspot.com/-_1gjYCExt6A/Tb86xy1urmI/AAAAAAAAALk/Gaz5toogsgQ/s400/Picture%2B30.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5602261088607317602" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">In the movie </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Once Upon a Time in Mexico</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">, Johnny Depp's character is an obsessed fan of Cochinita Pibil, a dish of suckling pig, marinated in fruit juices and roasted underground in a cocoon of banana leaves. Director Robert Rodriguez even includes a recipe for the dish in the bonus features on the DVD. </span></span><br /></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">My own obsession for this Yucatan-born sensation began at The Original Ninfa's, where I tasted it for the first time. It immediately became one of those dishes that I HAD to include in the Houston Classic Mexican Recipes cookbook. Thankfully, Chef Alex Padilla was willing to share his recipe.</span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">(And don't worry about the suckling pig - pork shoulder works great. Billy and I have been cooking our way through the freezer so the last time I made this using pork loin from Costco. It turned out beautifully and was much more lean than the shoulder. Be sure to decrease the cooking time to about 2-2 1/2 hours.)<br /></span></span></div><div> </div><div> </div><div> </div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">If the celebration of Cinco de Mayo this week inspires you, I hope you'll enjoy the opportunity to prepare this amazing dish and get a glimpse into my Houston Classic Mexican Recipes cookbook - filled with everything from appetizers to desserts to cocktails.<br /></span></span></div><div> </div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Comer, beber y estar bien!<br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Eat, drink and be well!</span></span></div><div> </div><div> </div><div> </div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">COCHINITA PIBIL </span></span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">YIELD : 8 to 10 SERVINGS</span></span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">5 pounds pork shoulder or butt (or loin-be sure to decrease cooking time)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">11/2 tablespoons black pepper, ground</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 tablespoon cumin, ground</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/2 pound roma tomatoes, whole</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">3 banana leaves</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/4 cup garlic cloves</span></span></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/-vHoS2KgyhuI/Tb87Bw8xP6I/AAAAAAAAALs/LH5nMBwy_GU/s200/Picture%2B29.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5602261362977882018" /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup achiote paste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">11/2 grapefruits, juiced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 oranges, juiced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">3 limes, juiced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">3 lemons, juiced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">11/2 cups pineapple juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup red wine vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons oregano, dried</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">11/2 bay leaves</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 habanero pepper, sliced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/2 pound roma tomatoes, sliced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 pounds yellow onions, sliced</span></span></div><div> </div><div> </div><div> </div><div> </div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Slice the pork shoulder into half pound slices. Sprinkle with the salt, pepper and cumin. Grill</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">the whole tomatoes for just a few minutes to start the caramelization process. Grill the pork lightly for 2 minutes per side to caramelize the meat. Grill the banana leaves for just a few seconds and then place them in the bottom of a roasting pan lined with enough foil to later enclose the pork in the banana leaves. Place the meat on top of the banana leaves. In a small saute pan, lightly fry the garlic cloves in a small amount of olive oil, just until they start to brown. Remove the garlic cloves from the pan immediately or they will continue to cook. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 350F. Blend the garlic, achiote paste, citrus juices, vinegar, oregano, bay leaves, and habanero. Cover the meat with the blended mixture. Slice the grilled tomat</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">oes. Put the fresh sliced tomatoes, the grilled tomatoes and the onions on top of the pork. Wrap in banana leaves, then double wrap in foil. Make sure it's airtight. Bake for 3 1/2 hours. Serve with pickled onions, crema fresca in soft corn or flour tortillas. Garnish with cilantro leaves.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">RECIPE NOTE: GREEK YOGURT, MIXED WITH A LITTLE LIME JUICE AND EVEN SOME THINLY SLICED OR MINCED SERRANOS, IS A HEALTHY SUBSTITUTE FOR THE CREMA FRESCA OR SOUR CREAM.</span></span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">PICKLED ONIONS</span></span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/4 cup grapefruit juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 tablespoon orange juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/2 teaspoon lemon juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/4 teaspoon lime juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons red wine vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/2 each habanero pepper, sliced</span></span></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="http://2.bp.blogspot.com/-sHBcyo8Mp1A/Tb87dRpzrxI/AAAAAAAAAL0/GtxndYB8zHw/s320/Picture%2B32.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5602261835613187858" /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 teaspoon sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/4 teaspoon kosher salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">pinch black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 each red onions, thinly sliced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons olive oil</span></span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Slice the red onions very thinly. Bring the citrus juices, vinegar, sugar, salt, pepper </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">and sugar to a boil.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Remove from the heat and allow to cool.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Toss onions and olive oil together and cover with the cooled pickling liquid.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Cover and refrigerate overnight for best flavor.</span></span></div><div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-47149145307155815652011-03-27T06:07:00.000-07:002011-05-01T08:46:57.329-07:00Ice Ice, Baby...<span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span><a href="http://4.bp.blogspot.com/-Ua8krKSX48c/TY82uD-21QI/AAAAAAAAAKU/yHz4Rjc4Jaw/s1600/Picture%2B2.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 332px; " src="http://4.bp.blogspot.com/-Ua8krKSX48c/TY82uD-21QI/AAAAAAAAAKU/yHz4Rjc4Jaw/s400/Picture%2B2.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5588745827560903938" /></a><span class="Apple-style-span" style="font-style: italic;"><div style="text-align: left;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">I have always contended that good lighting and good ice can make a difference in an evening. I think it's common knowledge that everyone looks better in soft, golden, flickering candlelight, but what is it about certain types of ice that can make or break a cocktail or a glass of lemonade? A little investigation into the history and production of this tinkling 'wonder' revealed some surprising answers.</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">ICE AGE</span></span></span></span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: normal; "></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-style: normal; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">It turns out, we humans have been fans of the ice cube for quite awhile. By 400BC, those crafty Persians had developed the Yachchal, a conical structure in which they stored blocks of ice harvested from nearby mountains in Winter. The </span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 243px; height: 184px;" src="http://3.bp.blogspot.com/-oMryu0LE0Iw/TY9QMVz4ZaI/AAAAAAAAAKc/fNCKSuc8i_k/s400/Picture%2B6.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5588773835533477282" /><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">blocks were stored in a subterranean basin, insulated with straw and surrounded by walls of mud, ash and goat hair (uh... gross). Condensation would collect at the top of the structure and spiral down the cone-shaped ceiling, creating a passive cooling system that kept the ice frozen throughout the arrid, desert Summer.</span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; font-weight: bold; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">THE ICEMAN COMETH</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; font-weight: bold; "><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Clever as the Persian system was, American Physician John Gorrie is credited with the actual </span></span></span></span></span></span><span class="Apple-style-span" style=" ;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">invention</span></span></span></span></span></span><span class="Apple-style-span" style=" font-style: normal;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> of the ice cube - but, he wasn't trying to cool drinks when he devised the first commercial machine to make ice in 1844. H</span></span></span></span></span><span class="Apple-style-span" style=" line-height: 19px; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">e used the ice to cool the ambient room temperature in hospitals because he believed that warm, humid air</span></span></span></span></span><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><a href="http://en.wikipedia.org/wiki/Miasma_theory_of_disease" title="Miasma theory of disease" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> encouraged the transmission of disease. But the real hero in the history of ice is </span></span></span></a><span class="Apple-style-span" style=""><a href="http://en.wikipedia.org/wiki/Miasma_theory_of_disease" title="Miasma theory of disease" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">a gentleman named </span></span></span></span></a><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Guy L. Tinkham. In 1933, the prolific inventor fabricated and patented the very first flexible, stainless steel, ice cube tray -</span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: italic; line-height: normal;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">affording the world the convenience of making ice at home. Surely the invention of 'happy hour' quickly followed suit.</span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-style: normal; line-height: 19px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; line-height: 19px; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">CUBISM</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 19px; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">There are many theories on what shape of ice cube is best suited for cooling drinks.</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 139px;" src="http://2.bp.blogspot.com/-ofjiY9Q5Rl8/TY9tuHvciBI/AAAAAAAAAKs/MroRiRG5f8k/s400/Picture%2B7.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5588806301709535250" /><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 19px; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Most competitive Mixologists (surprisingly, it's the Japanese that take the most top honors at such contests) favor seamless, spherical ice cubes for cocktails served on the rocks, because the surface area to volume ratio is highest on a perfectly round object. That translates to less water melting into your drink. Unfortunately, making a seamless, spherical ice cube is harder than it sounds and molds designed to make them can cost well over $1,000. The truth is, if you are trying to chill a drink with the least amount of melting, your best bet is to use the largest SINGLE piece of ice that your vessel will hold. Crushed and pellet ice, though rightly preferred by some for making frozen drinks (and chewing), will leave less room for the beverage (which is why it is used so predominantly in the fast food industry) and create the most 'melt'.</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 19px; "><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(51, 51, 255);">MORE THAN YOU EVER NEEDED TO KNOW ABOUT ICE</span></span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">• If you want crystal-clear cubes, without the traditional cloudy center, fill your trays with super-hot, filtered or distilled water. The ice will form more slowly and evenly allowing the tiny air bubbles to be released.</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style=" line-height: 16px; "><span class="Apple-style-span" style=" line-height: normal;"><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">• </span></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">When filming Summer scenes in Winter, actors suck on ice cubes just before the camera rolls - it cools their mouths so their breath doesn't condense in the cold air and appear 'foggy'.</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 16px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 16px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">• Author Ernest Hemingway favored sterilized, </span></span></span><span class="Apple-style-span" style=" line-height: 18px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">frozen, steel ball-bearings, instead of ice, to chill his liquor.</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 18px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 18px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">• Salted ice melts more slowly because it lowers the freezing point of the water. Many restaurants and caterers add rock salt to iced displays to diminish melting.</span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; line-height: 18px; "><span class="Apple-style-span" style=" line-height: normal; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">• In the play "The Tea Leaf" by Edgar Jepson & Robert Eustace (1925) the murderer uses an icicle as a murder weapon. It melts, leaving no evidentiary weapon or finger prints.</span></span></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">• '</span></span></span><span class="Apple-style-span" style=" line-height: 19px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;">Ice cream headache' or 'brain freeze' is the direct result of the rapid cooling and rewarming of the capillaries in the sinuses. To relieve pain, some doctors suggest pressing the tongue against the roof of the mouth to warm the area.</span></span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" font-style: normal; "><span class="Apple-style-span" style=" line-height: 16px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span></span></div> <div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-style: normal;font-family:Verdana;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 255); font-style: normal; line-height: 19px;font-family:Helvetica;"> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 255); font-style: normal; line-height: 19px;font-family:Helvetica;"> </span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-15683877070144534482011-03-23T13:12:00.000-07:002011-05-15T11:23:15.743-07:00Love Your Leftovers<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">My husband Billy's favorite dinner menu from the </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Houston Classic Mexican Recipes</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> cookbook is:</span></span><div><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">• Real Guacamole from Yelapa (pg. 11)</span></span></span></span><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">• Mango Jicama Salad from 1308 Cantina (pg.23)</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">• Chipotle Costillas - BBQ Pork Ribs from Lupe Tortilla (pg. 75)</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">• Mexican Rice from Teotihuacan (pg. 92)</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">• Borracho Beans from El Tiempo (pg.63)</span></span></span></div><div><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Admittedly, it is a phenomenal menu and one that you could ONLY get at home if you were determined to eat it all together. (I suppose you could race from restaurant to restaurant for each course, but that would be one loooooong evening and you'd STILL have to make dessert.) When I've prepared this dinner in the past, I've almost always had leftover rice, beans and the kicky barbecue sauce that coats the amazing ribs. Should you find yourself in the same enviable predicament, try this recipe for just about the most 'blow-your-skirt-up good' barbecue baked beans... ever.</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 194px;" src="http://2.bp.blogspot.com/-hbll4Emo-FE/TYuwl68N9JI/AAAAAAAAAKM/WvjscIC9nNI/s400/BBQBakedBeans.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587753928206709906" /><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><b><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Houston Classic Mexican </span><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size:medium;">Leftover Barbecue Baked Beans</span></span></span></i></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">For each 4C measurement of El Tiempo's Borracho Beans, add 1C of the Chipotle BBQ Sauce from the Chipotle Costillas recipe and mix well. Pour into an appropriately sized casserole or baking dish. Sprinkle with 1T agave nectar and top with 3-5 strips of nitrite-free bacon, cut into 1-inch pieces. Bake at 350º for 30-45 minutes - until beans are bubbling and bacon has crisped. Serve alone, or over single servings of re-warmed Teotihuacan Mexican Rice.</span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">This is a Mexican food trifecta that will make you the hero of your next cookout. There is almost no possibility, at least not in my house, that you will have any ribs leftover - but If you do - adding the shredded leftover pork rib meat to these beans makes them </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">sinful.</span></span></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-90029729540360387192011-03-21T10:56:00.000-07:002011-03-24T12:52:18.176-07:00You Oughta Be In Pictures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-j4CK50KmyqA/TXeXqzI2rvI/AAAAAAAAAJs/4GIfkKAcyAE/s1600/EHM_HCD_ErinPhoto%2528LoRes%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 304px; height: 320px;" src="http://3.bp.blogspot.com/-j4CK50KmyqA/TXeXqzI2rvI/AAAAAAAAAJs/4GIfkKAcyAE/s320/EHM_HCD_ErinPhoto%2528LoRes%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582097024686665458" /></a><span class="Apple-style-span" style="font-family:arial;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_x5VuLanBlK8/TIFItrdMaOI/AAAAAAAAACI/4riCxYOp0wg/s1600/colorwheel1.jpg"></a></span><span class="Apple-style-span" style="color: rgb(51, 51, 255);"><span class="Apple-style-span" style="font-family:arial;">NOTE FROM THE EDITOR: An oldie but a goodie... we are re-running this post from September of 2010 wherein Erin and the Houston Classics team 'talk shop' about food photography, lighting and styling. It's kind of cool to see the behind-the-scenes shot now that the Houston Classic Mexican book is in print... we think the shot that appears inside the front cover of HCM is the shot that Billy was taking at this exact moment!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_x5VuLanBlK8/TIFE9IzKitI/AAAAAAAAACA/QYAjs469CZY/s1600/HCM_CoverShootBehindTheScenes2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_x5VuLanBlK8/TIFE9IzKitI/AAAAAAAAACA/QYAjs469CZY/s400/HCM_CoverShootBehindTheScenes2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5512763236002990802" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;">Food photos are tough. There are so many variables going on - location, scheduling, styling the food, dressing the set, lighting - things can get a little hectic and a lot can go awry. Even tougher are the shots that I have to be in for the interior of the book. I don't </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">love</span></span><span class="Apple-style-span" style="font-family:arial;"> being in staged photos because I always feel so awkward and dorky and it becomes just an extra bit of pressure to look my best with everything else that's going on. But one of the best parts of producing cookbooks is the great fun we have behind the scenes. <br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">With the popularity of websites like </span><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.tastespotting.com/"><span class="Apple-style-span" style="font-family:arial;">tastespotting.com</span></a></span><span class="Apple-style-span" style="font-family:arial;"> and </span><span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.foodgawker.com/"><span class="Apple-style-span" style="font-family:arial;">foodgawker.com</span></a></span><span class="Apple-style-span" style="font-family:arial;">, (my Editor Jeffrey refers to these sites as food zoos or food porn... as they are sites that feature amazing pictures of mouthwatering food, but no source or recipe for them) I thought it might be helpful to the home cook to offer some advice, from the professionals that help ME, on how to take great shots of food in your own kitchen.</span></div><div><span class="Apple-style-span" style="font-family:arial;">_____________________________________________</span><div><div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 102, 102);"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">(Photo Above, Left)</span></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 102, 102);"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">This morning, we were lucky enough to be on location at the home of Jay and Barbara Tomek, who were gracious enough to let us invade their beautiful Houston residence and shoot the cover for my forthcoming cookbook, Houston Classic Mexican (Pelican, Spring 2011).</span></span></span></span></span></div><div><div><div><span class="Apple-style-span" style="font-family:arial;">_____________________________________________</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">My husband William "Billy" Jones Miller is an outstanding photographer and videographer and he produces all of the photos that appear in my books. My friend and Editor Jeffrey Linthicum is also a spot-on food stylist and set decorator. Here are some pearls of wisdom from these pros on how to get that perfect shot...</span></div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"> </span></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://2.bp.blogspot.com/_x5VuLanBlK8/TIFItrdMaOI/AAAAAAAAACI/4riCxYOp0wg/s400/colorwheel1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5512767368474683618" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 337px; height: 335px; " /></span><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"> </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(51, 102, 102);"><span class="Apple-style-span" style="font-family:arial;">Jeffrey:</span></span></span><span class="Apple-style-span" style="font-family:arial;"> "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Be mindful of three things - texture, contrast and color. A creamy smooth soup will look a lot better in a rough-hewn bowl with a sprinkling of something textural like a few pine nuts, some little shards of fresh dill or a punch of rough-chopped cilantro. Food will 'pop' more if you contrast the dish on which it is presented. Put darker foods on lighter plates and lighter foods on dark ones. Lastly, remember that color wheel you made in 3rd grade art class? (shown left) Use complimentary shades for the best effect. Find the color of your food on this wheel... and offset it with a background or dish of the color directly opposite it. For instance, a bright yellow-green leafy salad will really stand out on a violet-red plate.</span></span><span class="Apple-style-span" style="font-family:arial;">"</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-family:arial;"> </span></span></span></span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-family:arial;">Billy:</span></span></span><span class="Apple-style-span" style="font-family:arial;"> "</span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">Natural light is your friend. Take your dish outside </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">or</span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"> bend the light to where you need it by using a reflector. Professional ones are best of course, but in a pinch you can cover a pizza pan with aluminum foil. And get in close! The best food shots are tight enough that you can actually </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">see</span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"> the pores of the food and the individual grains of salt and pepper. Remember the food is the star... let it shine.</span></span><span class="Apple-style-span" style="font-family:arial;">"</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;">________________________________________</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(51, 102, 102); font-weight: bold; "><span class="Apple-style-span" style="font-family:arial;">Lots of folks have been asking about the apron I am wearing in this behind-the-scenes shot. Yoli, 'The Apron Senorita', is such a sweet lady... and she sent me a box FULL of the cutest kitchen towels and aprons EVER. I love them. Get yours by clicking </span><a href="http://www.apronsenorita.com/"><span class="Apple-style-span" style="font-family:arial;">here</span></a><span class="Apple-style-span" style="font-family:arial;">.</span></span><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 102); font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">____________________________________</span></span></div><div> </div><div> </div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><br /></div></div></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-19254223691886660132011-03-08T12:09:00.000-08:002011-03-08T16:11:13.316-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-H2x46Uez6Dc/TXa-zuWX9MI/AAAAAAAAAJc/Rqvq7gG20Dc/s1600/EHM_Blog_ReviewsHeader.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 102px;" src="http://2.bp.blogspot.com/-H2x46Uez6Dc/TXa-zuWX9MI/AAAAAAAAAJc/Rqvq7gG20Dc/s400/EHM_Blog_ReviewsHeader.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581858583996789954" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-hmhuiZtOWzo/TXaNlyl03QI/AAAAAAAAAIE/VDWgBtYAark/s1600/HoustonPressLogo.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 67px;" src="http://4.bp.blogspot.com/-hmhuiZtOWzo/TXaNlyl03QI/AAAAAAAAAIE/VDWgBtYAark/s200/HoustonPressLogo.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5581804468547411202" /></a><span class="Apple-style-span" style=" ;font-family:'times new roman';"><span class="Apple-style-span" style="border-collapse: collapse; "><i><b><br /></b></i></span></span><div><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="border-collapse: collapse; "><i><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: normal; font-style: normal;">"</span>Houston Classic Mexican Recipes</span></span></b></i></span><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></span></span><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">serves a very vital purpose: chronicling and cataloging Houston tastes and recipes like a time capsule." -</span></span></span><span class="Apple-style-span" style="border-collapse: collapse; "><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Houston </span></span></span></i></span><span class="Apple-style-span" style="border-collapse: collapse; "><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-weight: bold;">Press</span></span></span></i></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(0, 102, 0); font-style: italic; font-weight: bold;font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(0, 102, 0); font-style: italic; font-weight: bold;font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(0, 102, 0); font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-weight: normal; font-size:13px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">"These pictures are so hot the recipes cook themselves. Not only the best-looking food ever, but this cookbook can turn a non cook into the best chef on the block."</span></span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; color: rgb(0, 102, 0); font-style: italic; font-weight: bold;font-family:arial;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-weight: normal; font-size:13px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">-<span class="Apple-style-span" style="font-weight: bold;">Pepe Serna</span> • acclaimed veteran television and film actor</span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0); font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0); font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 153, 153);">"Miller has stuck her fork firmly in the recipes behind the beloved classic restaurants of Houston. From desserts to traditional Mexican, she celebrates the recipes that make Houston a melting pot of cuisine."</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0); font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 153, 153);">-<span class="Apple-style-span" style="font-weight: bold;">Taylor Byrne Dodge-Ray</span> • Assoc. Publisher, My Table Magazine</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 153, 153); font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 153);">"WARNING: DON'T </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 153);">READ THIS WHEN YOU'RE HUNGRY. Take your appetite on an adventure with an amazing collection of must-have recipes from the extraordinarily talented Erin Miller. The delicious diva has stirred up yet another winning book."</span></span></span></div><div><span class="Apple-style-span" style=" ;font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 153);"> -<span class="Apple-style-span" style="font-weight: bold;">Kit Wohl </span>• author, New Orleans Classic Seafood</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 153); font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 204, 0); font-family:arial;font-size:24px;">Blogs & Independent Reviewers</span></div><div><span class="Apple-style-span" style="font-family:Times;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:'times new roman';">Reader Reviews Houston Classic Mexican Recipes by Irene Watson</span></div><div><span class="Apple-style-span" style=";font-family:'times new roman';"><a href="http://www.readerviews.com/ReviewHoustonClassicMexicanRecipes.html"><span class="Apple-style-span" style="color: rgb(51, 102, 255);">http://www.readerviews.com/ReviewHoustonClassicMexicanRecipes.html</span></a></span><a href="http://www.readerviews.com/ReviewHoustonClassicMexicanRecipes.html"><span class="Apple-style-span" style="color: rgb(51, 102, 255);"><br /></span></a></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family:Times;">Amazon.com Reviewer<span class="Apple-style-span" style=" ;font-family:'times new roman';"><a rel="nofollow" target="_blank" href="http://www.amazon.com/review/R3JDE4RTI1QJHE/ref=cm_cr_dp_perm?ie=UTF8&ASIN=1589808959&nodeID=283155&tag=&linkCode="></a></span></span></div><div><span class="Apple-style-span" style=" ;font-family:'times new roman';"><a rel="nofollow" target="_blank" href="http://www.amazon.com/review/R3JDE4RTI1QJHE/ref=cm_cr_dp_perm?ie=UTF8&ASIN=1589808959&nodeID=283155&tag=&linkCode="><span class="Apple-style-span" style="color: rgb(51, 102, 255);">http://www.amazon.com/review/R3JDE4RTI1QJHE/ref=cm_cr_dp_perm?ie=UTF8&ASIN=1589808959&nodeID=283155&tag=&linkCode=</span></a></span><span class="Apple-style-span" style="color: rgb(51, 102, 255);"><br /></span></div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><div><span class="Apple-style-span" style="font-family:Times;">'Beauty by the Books' Blog Review</span></div><div><span class="Apple-style-span" style="font-family:Times;"><a href="http://beautybythebooks.blogspot.com/2011/02/houston-classic-mexican-recipes-for.html"><span class="Apple-style-span" style="color: rgb(51, 102, 255);">http://beautybythebooks.blogspot.com/2011/02/houston-classic-mexican-recipes-for.html</span></a></span></div><div><span class="Apple-style-span" style="font-family:Times;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Times;">'Dad of Divas' Blog Review</span><br /></div><div><span class="Apple-style-span" style="font-family:Times;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><a rel="nofollow" target="_blank" href="http://dadofdivas-reviews.blogspot.com/2011/02/book-review-houston-classic-mexican.html" style="text-decoration: underline; "><span class="Apple-style-span" style="color: rgb(51, 102, 255);">http://dadofdivas-reviews.blogspot.com/2011/02/book-review-houston-classic-mexican.html</span></a></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Times;">Amazon.com Customer Review</span></div><div><span class="Apple-style-span" style="font-family:Times;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Times;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:Georgia;"><img src="http://4.bp.blogspot.com/-kfXNbD8_hkM/TXbE12QgQNI/AAAAAAAAAJk/IV6jRBoGHNg/s400/Picture%2B13.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5581865217549156562" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 104px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:Georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"> </span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"> </span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"> </span></div><div><span class="Apple-style-span" style="color: rgb(51, 102, 255); font-family:Times;"> </span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-87595630635919200592010-11-28T18:41:00.001-08:002011-05-15T11:24:37.722-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_x5VuLanBlK8/TPVQ9ztdbgI/AAAAAAAAAFk/U26Jz8KF9so/s1600/meatball%2Bphoto.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://4.bp.blogspot.com/_x5VuLanBlK8/TPVQ9ztdbgI/AAAAAAAAAFk/U26Jz8KF9so/s320/meatball%2Bphoto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5545427538959756802" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;"><br /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;"><b>Turkey Bourgonion Meatballs</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;"><b><br /></b></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:large;">Traditionally made with ground beef, these turkey meatballs are a great low-fat alternative. This is an adaptation of a recipe I found in Neiman Marcus' Pure & Simple cookbook.</span></div><div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"></span></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 pound<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">ground turkey - i used 97% extra lean</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/3 cup<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">dry bread crumbs - i used panko</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">milk- i used almond milk</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/3 cup<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">grated onion</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 tsp<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">minced garlic</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 tsp<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">se</span></span><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;">asoned salt - i used montreal steak seasoning</span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">to taste<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">salt & pepper</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2 tbs<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">oil</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2 tbs<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">flour - i used whole wheat</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 tbs<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">chicken </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">bouillon paste</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2 cups<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">boiling water</span></span></div><div style="text-align: left; font-size:medium;"><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 cup<span class="Apple-tab-span" style="white-space:pre"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">dry red wine</span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In a medium bowl, combine the meat, bread crumbs, milk, onion, garlic, seasoned salt and pepper to taste. Shape into medium-sized meatballs.</span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Heat oil in a skillet and brown the meatballs. Remove from skillet. </span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Add the flour to the skillet and blend with the oil. Dissolve bouillon paste in boiling water. Stirring constantly, gradually add to the flour mixture. </span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Next, add the wine and more salt and pepper, to taste. Continue to stir and cook until smooth. Add the meatballs, cover and continue to simmer for 30 minutes. </span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">I caramelized some red onions and serrano chiles, then added a tablespoon of bacon marmalade (www.baconmarmalade.com) to the mix and it was very tasty! </span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">The meatballs can be served over noodles or on their own. Enjoy!</span></span></div><div style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-9368916333929747942010-11-24T14:01:00.000-08:002011-05-15T11:25:25.697-07:00Thanks, Katharine, for including me in this article!<span class="Apple-style-span" style=" line-height: 20px; font-family:'Helvetica Neue', Arial, sans-serif;"><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; 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line-height: 16px; font-size:16px;"></span></span></span></span></p><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><div class="primaryCategory" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 14px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; font-weight: bold; background-position: initial initial; background-repeat: initial initial; "><a href="http://blogs.houstonpress.com/eating/chef_chat/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 14px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; color: rgb(51, 51, 204); background-position: initial initial; background-repeat: initial initial; ">Chef Chat</a></div><h1 class="entryHeadline" style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 26px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; font-family: Georgia, 'Times New Roman', Times, serif; font-weight: normal; line-height: 26px; border-bottom-style: initial; border-bottom-color: initial; color: rgb(51, 51, 204); text-align: left; float: left; width: 560px; background-position: initial initial; background-repeat: initial initial; ">What Are Houston Chefs Cooking This Thanksgiving?</h1><div class="ClearIt" style="margin-top: 0px; margin-right: 0px; margin-bottom: -1px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; clear: both; display: block; background-position: initial initial; background-repeat: initial initial; "></div><div class="byLine" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; float: left; color: rgb(153, 153, 153); background-position: initial initial; background-repeat: initial initial; font-size:12px;"><span class="bylineAuthor" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- background-position: initial initial; background-repeat: initial initial; font-size:12px;color:transparent;">By <a href="http://blogs.houstonpress.com/author.php?author_id=968" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 12px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; color: rgb(51, 51, 204); background-position: initial initial; background-repeat: initial initial; ">Katharine Shilcutt</a></span>, <span class="bylineDate" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- background-position: initial initial; background-repeat: initial initial; font-size:12px;color:transparent;">Mon., Nov. 22 2010 @ 5:00PM</span></div><div class="commentCount" style="margin-top: -3px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 12px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-align: right; height: 23px; float: right; background-position: initial initial; background-repeat: initial initial; "><a href="http://blogs.houstonpress.com/eating/2010/11/what_are_houston_chefs_cooking.php#comments" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 12px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; color: rgb(51, 51, 204); background-position: initial initial; background-repeat: initial initial; ">Comments <span class="commentCount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- height: 16px; background-position: initial initial; background-repeat: initial initial; font-size:12px;color:transparent;">(3)</span> <img src="http://blogs.vvmedia.com/common/img/icon-comment.png" style="margin-top: 0px; margin-right: 0px; margin-bottom: -6px; margin-left: 3px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 12px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; background-position: initial initial; background-repeat: initial initial; " /></a></div><div class="categories" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 12px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; color: rgb(153, 153, 153); clear: left; font-weight: bold; background-position: initial initial; background-repeat: initial initial; ">Categories: <a href="http://blogs.houstonpress.com/eating/chef_chat/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 12px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: underline; color: rgb(51, 51, 204); background-position: initial initial; background-repeat: initial initial; ">Chef Chat</a></div></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"></span><p></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;"><span class="Apple-style-span" style=" line-height: 32px; color: rgb(97, 95, 95); font-family:'Helvetica Neue', Arial, sans-serif;font-size:32px;"></span><span class="Apple-style-span" style=" line-height: 20px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:14px;"><span class="mt-enclosure mt-enclosure-image" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- display: inline; background-position: initial initial; background-repeat: initial initial; font-size:14px;color:transparent;"></span>Thanksgiving: A day to gather with your loved ones and give thanks? Or a day to display your culinary prowess to friends and family? Increasingly, the emphasis has been on the latter in the past few years, as people <a href="http://blogs.houstonpress.com/eating/2010/10/cooking_through_alton_chipotle.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 14px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; color: rgb(51, 51, 204); background-position: initial initial; background-repeat: initial initial; ">try to dress up</a> the traditional Thanksgiving spread and impress their guests.</span></span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;"><span class="Apple-style-span" style=" line-height: 20px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:14px;"></span>But if you cook for a living, Thanksgiving is that one day a year when maybe -- just maybe -- you get the day off and are allowed to enjoy the luxury of having others cook for you for a change. We polled Houston chefs and food personalities to see what their plans were for this year's Thanksgiving and found a common thread between all of them: Thanksgiving is all about the traditions, </span></span><a href="http://blogs.houstonpress.com/eating/2010/10/cooking_through_alton_best_eve.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; color: rgb(51, 51, 204); "><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">dressed up or not</span></span></a><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Robert Del Grande, executive chef and owner of RDG + Bar Annie</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Traditions -- fall foods like squash and corn -- which can be hard to break away from. I tried to do turkey with mole one year, and I was almost un-invited from my own house. Normally the turkey is best done simply, although I will sometimes make French-type turkey sauce (don't call it gravy) and try to capture some things from the season. Everyone wants mashed potatoes, but sometimes I cook sweet potatoes in banana leaves or some crisp persimmon salad. I don't really see it as a "shock you with creativity" kind of meal. The strategy for me always is: How can I make it the best and work the least? Why would I want to work so hard on a day off? Then you truthfully find that if you do it simply and very well, it's better than making it complicated. Thanksgiving is more about getting together over simple things that remind us to be thankful than a some kind of "culinary daredevil meal." So stick with things like cranberry, brussels sprouts, and maybe a ham for back-up in case the turkey's dry.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Chip Hight, chef and owner of Blue Apron Catering</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: My family sort of hates anything non-traditional. Cranberry sauce does in fact come out of a can. I will be preparing my grandmother's deviled eggs as well as a pear tart tatin. Who could hate that? Mom always bakes pumpkin pies, which are great. Broccoli, rice and cheese casserole is by far the only Thanksgiving food that I long to eat.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Erin Smith, executive chef at Plonk</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: My grandmother's Italian, so the tradition in our family is to serve homemade meat ravioli in a light broth. I also like to incorporate nontraditional produce when I make traditional dishes, like celery root gratin, salsify and Hen-of-the-Woods mushroom risotto, and a sweet caramelized fennel sauce instead of cranberry sauce.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Carlos Rodriguez, executive chef at Vic & Anthony's</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: My family has always been fairly traditional and straightforward, with a couple of exceptions. You will always find fresh made tortillas, beans and Mexican rice at our table with any meal. So we kind of fuse tradition with our Mexican heritage. We usually have a salad of tomato, avocado and fresh heart of palm as well. And generally, I make gumbo out of the leftovers the next day to get us through the weekend.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Rebecca Masson, pastry chef</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: We always have deep fried turkey and 24-hour smoked brisket. My mom also makes my great grandma's yeast rolls. It's the best Thanksgiving meal ever. We usually have pie -- apple or pecan -- and this godawful pumpkin banana mousse torte that my stepdad, John, makes. He loves it. I hate it.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Jason Gould, executive chef at Cyclone Anaya's</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: The last few years, Gravitas has done Thanksgiving dinner, so now I'm free to cook. We have a unique setup, being as I'm not from America. My aunt, her husband of 40 years is Bolivian, her best friend is Chilean and her other best friend is Swedish. So we all get together and do a potluck, and over the years traditional dishes -- that have to be brought every year -- have come out of that. No one is allowed to duplicate; there's a lot of coordinating beforehand. Everyone does their own interpretation of what Americans eat for Thanksgiving. The Swedish woman does a squash casserole that's so good, people beg her for the recipe each year, and she won't give it out. We also do a roasted or fried turkey, and this year I'm doing tenderloins and green beans, the traditional trimmings.<br /></span></span></p><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;"><a name="more" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; color: rgb(51, 51, 204); "></a></span></span><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Tracy Vaught, owner of Backstreet Cafe and Hugo's</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: I always cook Thanksgiving. Hugo [Ortega] watches sports on TV. I can't change it much; the family would miss the old stand-bys. Our menu:</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Potted blue cheese with Port jelly<br />Dad's crab dip<br />Autumn salad with poached pears and toasted pecans<br />A 13 to 14-pound turkey<br />Cornbread dressing with sage and wild mushrooms<br />Sweet potatoes with marshmallows<br />Cranberry-orange chutney<br />Collard greens with bacon<br />Baked stuffed onions<br />Parker House rolls<br />Pumpkin cheesecake<br />Coconut cream pie</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">It was only recently we stopped serving asparagus mold with almonds (Hugo really didn't like that one), tomato aspic and pickled peaches. We always used to have a relish tray and no one ever ate any of it. That finally died too.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Ricky Craig, owner of Hubcap Grill</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Well, I'm half Italian, so basically what we do is take my mom's heritage and do an Italian/American feast. We keep it simple 'cause I think when it comes to cooking, simple is best. For apps, I'll do my homemade pino cheese spread with an assortment of crackers. Also, deviled eggs and stuffed artichokes. For the meal, meat and cheese lasagna with homemade Italian sausage, Italian baked chicken and then throw in the basics: turkey, honey-baked ham. For sides, mac and cheese is a must! Italian baked green beans, corn on the cob, grilled asparagus. Crusty bread and salty butter! And dessert tradition: my Aunt Jennie's chocolate cake with a butter white icing and Blue Bell vanilla ice cream. Yup, that's correct -- you heard me -- Blue Bell. When it comes to cooking, I like to keep it simple and let the dish shine for itself, let it be fun.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:initial;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><span class="Apple-style-span" style="color:#3333FF;">Erin Hicks Miller, author of </span></span></span><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:initial;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><span class="Apple-style-span" style="color:#3333FF;">Houston's Classic Desserts</span></span></span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><span class="Apple-style-span" style="color:#3333FF;">: My husband and I are spending Thanksgiving at his family ranch in Encino, Texas, so I'm preparing a holiday meal with a bit of a Mexican twist. We'll be dining on chipotle sweet potatoes, a smoky Gouda and spinach soufflé, a green bean casserole (I make a lighter version using Greek yogurt, caramelized onions and panko bread crumbs) and a jalapeno-and-orange cranberry sauce. Once again, we're entrusting the bird to Char Broil's "The Big Easy" Oil-less Infrared Turkey Fryer (love this cooker...we have two!) and finishing it up with a recipe from Chef Stacey Crowe at Chez Nous that I was lucky enough to get my hands on while compiling recipes for my </span></span></span><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:initial;"><a href="http://blogs.houstonpress.com/eating/2010/09/houstons_classic_desserts_now.php" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-decoration: none; "><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><span class="Apple-style-span" style="color:#3333FF;">Houston Classic Desserts</span></span></span></a></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style="font-size:14px;"><span class="Apple-style-span" style="color:#3333FF;"> cookbook: Walnut tart with Jack Daniels ice cream. Yumba!</span></span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Justin Turner, chef and owner of Bernie's Burger Bus</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: I'm going totally Cajun. I'm rubbing the bird down and brining it. I make this really good oyster and andouille stuffing. I'll probably do some sweet potato casserole with tasso ham in it. I've got a freezer full of great Louisiana products and I'm using them! I love that kind of stuff. And then I turn my leftover turkey into gumbo. I actually get to cook something besides cheeseburgers, which is great.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Juan Carlos Gonzalez, executive chef at Bistro Alex</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: We're having Thanksgiving dinner at the restaurant, it's a three-course package deal. And then after that, I plan on being at my favorite bar, watching the Saints kick the Cowyboys' asses. Cooking, eating and then drinking!</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">David Luna, executive chef at Flora & Muse</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Me and my girlfriend are preparing an organic turkey this year. And you know chefs, we eat what's put in front of us. We're doing a roasted cranberry sauce that we've done for the last three years; it comes out like jam. We're making her grandma's pecan pie and her pumpkin squares. She got the recipes from her mom in Tulsa, so we're making those in honor of her grandma. And then, of course, cornbread stuffing. And we just got back from Sonoma, so we have a slew of wines we're bringing. It's my only day off that week, so I'm not gonna go crazy.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Kenny Gruber, owner of Kenny & Ziggy's</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: I'm making a butternut squash kugel soufflé as a side dish.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="mt-enclosure mt-enclosure-image" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- display: inline; color:transparent;"><table class="image right" border="0" width="250" style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- float: right; color:transparent;"><tbody style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><td style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;"><br /></span></td></tr><tr style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><td class="credit" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; text-align: right; height: 15px; color: rgb(136, 136, 136); line-height: 13px; "><span class="Apple-style-span" style="font-family:Georgia;"><br /></span></td></tr></tbody></table><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;"></span></span></span><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">L.J. Wiley</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Here's the Thanksgiving Menu at Casa de Wiley:</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">I - Grilled Beet Salad, Pumpkin Seed Crusted Goat Cheese, Pumpkin Vinaigrette</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">II - Giant Mac & Cheese Filled Ravioli, Raw Green Bean Slaw</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">III - Cornbread Crusted Turkey Roulade, Mushroom Duxelles, Bacon Roasted Brussels Sprouts, Roasted Garlic Mash, Giblet Gravy</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">IV - Sweet Potato Confit, Marshmellow Fluff Brulee, Cranberry-Pecan Conserve</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">V - Buttermilk Pie</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">VI - Joyous hours of napping</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Jason Hauck, executive chef at Soma Sushi</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: He approaches cooking his Thanksgiving feast by preparing all the beloved comfort foods, but just done really well. Starting with the protein, he brines his turkey and serves a braised turkey roulade with a brioche herb stuffing. Hauck also always cooks up wild game: roasted duck with a cranberry-champagne jam. Accompanying the meats are dishes such as sweet potatoes topped with an apple and banana crème or marshmallow gratin. Hauck's homemade fresh stock gravy is made from the roasted turkey stock, and mixed with herbs and spices. For dessert, he bakes a homemade pumpkin and pecan pie and also loves to serve a homemade custard: Grand Mariner crème brulee.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Sylvia Casares, chef and owner of Sylvia's Enchilada Kitchen</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: I'm going to smoke a turkey and prepare the traditonal sides: cornbread dressing, sweet potatoes, nothing terribly exciting...just the smoked turkey and a mole sauce for those who do not want gravy.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Ozzie Rogers, executive chef at III Forks</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Rogers serves a juicy turkey on Thanksgiving, but it's definitely not the traditional turkey. He prepares a roasted beer-battered turkey for his family. He also makes a roasted ham with freshly crushed pineapple in a special Coke and brown sugar mixture. In addition to his homemade mashed potatoes with cheddar cheese, he loves serving a cranberry dish -- not crushed, but whole cranberries. To end on a sweet note, Rogers bakes a homemade pecan and pumpkin pie and also a New York-style cheesecake.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">John Watt, executive chef at Prego</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Susan, Nick and I are going to eat with friends. I'm going to bring scalloped potatoes made with sharp Vermont cheddar, roasted butternut squash puree and haricot beans. Everything else will be pretty traditional.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Dylan Murray, executive chef at benjy's</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: Murray will not be cooking for his family this year, as he will be in the kitchen at benjy's preparing a delicious Thanksgiving feast for all the guests dining at benjy's to enjoy. His Thanksgiving menu includes turkey, short ribs, farm-raised Scottish salmon and for the vegetarian, a hearty butternut squash crepe. Classic dishes such as green bean casserole and corn bread stuffing will be served. Murray ends the meal with dessert options including benjy's infamous Mom's Chocolate Cake and a bourbon pecan pie.</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Napoleon Palacios, executive chef at Damian's Cucina Italiana</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: I'll be cooking a brisket and traditional tamales!</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- color:transparent;"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">Greg Lowry, executive chef at Voice</span></span></span><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;">: We kinda do a potluck. We've got about 25 people coming over to my house. I'll be at the restaurant, but my wife is gonna be cooking; she's gonna do a brined and smoked turkey breast. We're keeping it pretty traditional this year, you know. People bring drinks and things like potato salad and Waldorf salad. My uncle makes a pretty good crab dip. Everybody just brings everything in. I'll be done at the restaurant by 2 o'clock, and we don't eat until around 6. I was gonna do two turkeys, but my dad is gonna fry up some turkeys with his friends; it makes it much easier on me.<br /></span></span></p><div><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:14px;"><br /></span></span></div><div class="tagsBadges" style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; clear: both; "></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-31252452762108825602010-10-17T09:55:00.001-07:002011-05-15T11:26:06.208-07:00First In-Store Book Signing for Houston Classic Desserts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_x5VuLanBlK8/TLsth69G0tI/AAAAAAAAAFc/6u25nwVF8S0/s1600/EHM_FirstInStoreAppearance1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="http://3.bp.blogspot.com/_x5VuLanBlK8/TLsth69G0tI/AAAAAAAAAFc/6u25nwVF8S0/s320/EHM_FirstInStoreAppearance1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5529063028311904978" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_x5VuLanBlK8/TLsrGVyWzrI/AAAAAAAAAFU/9tEMZi9avoY/s1600/EHM_FirstInStoreAppearance5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_x5VuLanBlK8/TLsrGVyWzrI/AAAAAAAAAFU/9tEMZi9avoY/s320/EHM_FirstInStoreAppearance5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5529060355454979762" /></a>Thanks to David Thomas and the staff of Barnes & Noble #2625 for hosting my very first in-store book signing. And a special shout out to young baker Lilly Ferraro (Photo #2). She is gonna be wowing them at some bake sales this year at school! For a list of Erin's upcoming book signing, click <a href="http://erinhicksmiller.blogspot.com/2010/09/author-appearances.html">HERE</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_x5VuLanBlK8/TLsrGT9o49I/AAAAAAAAAFM/EhKwetcK1ek/s1600/EHM_FirstInStoreAppearance4.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_x5VuLanBlK8/TLsrGT9o49I/AAAAAAAAAFM/EhKwetcK1ek/s320/EHM_FirstInStoreAppearance4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5529060354965431250" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_x5VuLanBlK8/TLsrFz4MOOI/AAAAAAAAAFE/baR5GVy7q8k/s1600/EHM_FirstInStoreAppearance3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_x5VuLanBlK8/TLsrFz4MOOI/AAAAAAAAAFE/baR5GVy7q8k/s320/EHM_FirstInStoreAppearance3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5529060346352646370" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_x5VuLanBlK8/TLsrF1TriVI/AAAAAAAAAE8/S9euaOwv9RE/s1600/EHM_FirstInStoreAppearance2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_x5VuLanBlK8/TLsrF1TriVI/AAAAAAAAAE8/S9euaOwv9RE/s320/EHM_FirstInStoreAppearance2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5529060346736380242" /></a><br /><div><br /></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4535040163050125815.post-3147573868165338642010-10-16T07:56:00.000-07:002011-05-15T11:27:29.328-07:00Houston Classic Desserts - Launch Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_x5VuLanBlK8/TLm_EtrX5RI/AAAAAAAAAEU/5Qg4I2ElH7A/s1600/Erin.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="http://1.bp.blogspot.com/_x5VuLanBlK8/TLm_EtrX5RI/AAAAAAAAAEU/5Qg4I2ElH7A/s320/Erin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5528660105275893010" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"> Thanks to all of you who took the time to join us at the launch party for <i>Houston Classic Desserts</i>. My friends Bill Sadler and Arturo Boada were sweet enough to host the event at Arturo's Uptown Italiano - the perfect backdrop for a truly lovely evening.</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"> The champagne flowed freely while dessert lovers descended on a dizzying array of sweets from the book, including Fluffernutter cookies from Rebecca Masson, Carrot Cake from Dessert Gallery, Pear Cake from Dacapo's, Blueberry Tarts from Marks, Coconut Cream Tarts from Shade, Crema Catalana from Arturo's, Baklava Tarts from Rainbow Lodge, White Chocolate Bread Pudding from Ruggles, Tres Leches Cake from El Tiempo, Creole Bread Pudding from Brennan's, Chocolate Truffles from Mockingbird Bistro and Pecan Pralines from Molina's. I didn't get to sample anything at the launch, but I spent the next afternoon in a heavenly sugar coma enjoying the only three remaining carrot cupcakes. Thanks again to Arturo and Bill, all of the chefs that contributed their amazing creations and my friends, family and supporters... all of whom made me feel so special. I can't wait for the launch of the Houston Classic Mexican cookbook in February, 2011!</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"> </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"> </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:48px;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:16px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_x5VuLanBlK8/TLm_V5cdDVI/AAAAAAAAAEc/P0cHC3v0YgU/s1600/ErinFans2.jpg"><img src="http://4.bp.blogspot.com/_x5VuLanBlK8/TLm_V5cdDVI/AAAAAAAAAEc/P0cHC3v0YgU/s320/ErinFans2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5528660400492318034" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 212px; " /><br /></a></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:16px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_x5VuLanBlK8/TLm_EtrX5RI/AAAAAAAAAEU/5Qg4I2ElH7A/s1600/Erin.jpg"><br /></a><br /></span><br /></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 15px/normal Arial; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family:Georgia;font-size:48px;"><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:48px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size:16px;"><span class="Apple-style-span" style=" ;font-size:16px;"><img src="http://4.bp.blogspot.com/_x5VuLanBlK8/TLnH84qx2eI/AAAAAAAAAEs/QhuAfGjZOzs/s320/TheCrowd.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5528669866391886306" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 213px; " /></span><img src="http://2.bp.blogspot.com/_x5VuLanBlK8/TLnBkFWmneI/AAAAAAAAAEk/4m33ix_y6N8/s320/DessertTable.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5528662843230428642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 210px; " /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"> </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Arial"> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4535040163050125815.post-25955973848026598752010-10-07T14:11:00.001-07:002011-05-15T11:25:25.697-07:00And We Are Go To Launch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_x5VuLanBlK8/TK47CIF8bDI/AAAAAAAAADs/zuI0FVD8RBE/s1600/EHM_HCD_BookLaunchInvite(FORWEB).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_x5VuLanBlK8/TK47CIF8bDI/AAAAAAAAADs/zuI0FVD8RBE/s400/EHM_HCD_BookLaunchInvite(FORWEB).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525418700548369458" /></a><br /><div><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_x5VuLanBlK8/TK46w_lpDRI/AAAAAAAAADk/BCLlg28NPaA/s1600/EHM_BonusRecipeBookmarkPromo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_x5VuLanBlK8/TK46w_lpDRI/AAAAAAAAADk/BCLlg28NPaA/s400/EHM_BonusRecipeBookmarkPromo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525418406207622418" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(85, 26, 139); text-decoration: underline;"><br /></span></div><div> </div>Unknownnoreply@blogger.com0