Hungry in Houston: As Texans, we are addicted to Buc-ee's, and there is no shame in that. This week, Adam Brower writes about his addiction to the gas station mecca. He starts with the coffee, then discovers the Almond Joy creamer, and finally the sausage egg cheese croissant. One bite of that breakfast sandwich is enough to make a Buc-ee's addict out of anyone.
Urban Swank: The Dosa Factory opened in the Galleria area a few months ago, and the ladies at Urban Swank checked out the Indian restaurant focusing on dosas. Shanna Jones describes the food item as something similar to crepes, and explains that they are made from fermented rice and black lentils and are filled with a variety of ingredients, such as potatoes, beans, cheese and veggies. You can also order savory fritter-like vadas, which are made from fried lentils.
Choosing Raw: If you love to make your own compotes or butters, then you're going to want to make this recipe for apple compote from Choosing Raw. Gina puts two pounds of apples, two tablespoons of organic brown sugar, two tablespoons of fresh lemon juice, a teaspoon of ground cinnamon and ¼ cup of orange juice in a pot. She then heats the mixture until the apples are soft. This looks like the perfect topping for pancakes or toast.
Homesick Texan: Texas trash is an excellent snack for the holidays. This week, Homesick Texan creates a new flavor after an accident in the kitchen. While making chipotle-lime spiced nuts, she poured the chipotle-lime butter into a bowl of pretzels, corn nuts, cereal and crackers, instead of in the nuts. So, to not waste anything, she combined the nut mixture with the cracker, cereal and pretzel mixture, then placed it in the oven to bake. Once she took it out of the oven, she couldn't stop eating it.
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Hank On Food: After The Burger Guys announced its closure on Friday, December 13, Hank wrote a reflection post about his number one burger place; The Burger Guys were always tops on his Top 20 Houston Burger list. Hank describes how he discovered the restaurant and ultimately fell in love with the burgers doled out by Jake Muzzo and Steve Marques, especially the Sonoma Burger.
Texas Monthly: For those who eat tamales around Christmas time and/or New Year's, Texas Monthly has a recipe for pork tamales you'll definitely want to take a look at. While preparing them is labor-intensive (as you will see from the author's story), the reward of eating delicious tamales makes it all worth it.