Caribbean-Texan brisket

Beef brisket, red kale, and salt roasted potatoes

Beef brisket, red kale, and salt roasted potatoes

I’m watching a series on Netflix called “How the States Got Their Shapes.” And while barbecue has not actually had any role in the geographic shaping of any American states, the differences among barbecue styles has been noted. Texas barbecues mainly beef, because it’s cattle country, and they prefer a dry rubbed, slow roasted brisket, classically served without sauce. Continue reading

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Fried chicken

Fried chicken thighs, cabbage and carrots

Fried chicken thighs, cabbage and carrots

Kevin was hankering after fried chicken. And cabbage and carrots, finely shredded and braised together in butter, is his favorite vegetable side, so I made them both for dinner tonight. The co-op had boneless, skinless chicken thighs on special. I I made this recipe up on the fly. It came out so good—full of savory goodness, and just a little heat—that I told Kevin, as I gave him the first crispy, juicy piece from the fry pot: “The Colonel’s going to be coming to me for this recipe!”

I don’t want him coming to the house, so here it is, free for the taking. Continue reading