Haven – 2502 Algerian Way, Houston Texas, 77098 tel. 713.581.6101

Also, speaking of great places to eat in Houston…check out this list from the website Eater Houston for their “Essential 38 Houston Restaurants – Oct’ 11“. Its a great list, with some definite surprises. How many places have you been to?

“But ask Mr. Caswell what makes his tortillas and refried beans so good and his answer is pure tradition: “lard — we render our own lard from heritage pigs. The flavor is great and it’s healthier than hydrogenated lard.”

DELICIOUS!

Thinking of everyone on the east coast, take good care this weekend and batten down the hatches!

This brand new title written by the author of one of my favorite food blogs “Homesick Texan” is a hardback edition that will include 125 of the websites best recipes- and it’s sure to be fantastic. “The Homesick Texan Cookbook” by chef/writer/photographer Lisa Fain, was initially created online to share all her favorite foods that reminded her of her Texas roots after she moved away to New York City. From the books jacket:

“After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she’d always enjoyed at potlucks, church suppers, and backyard barbecues back home.”

Coming out September 13th, but available now as a pre-order, this is one cookbook that no Texan (or non-Texan) kitchen should be without.

Their description: “Eater Houston will deliver tasty original reporting; user-generated tips; rants and raves; and a finely tuned round-up of what the rest of the restaurant and food media around town—and the nation—are talking about. And while you may not find recipes, food porn or reviews on the site, with your help we will have news juicier than a medium rare T-bone steak, smothered in butter. This is Texas after all.“

Welcome Eater Houston.

Mexican Martini (attributed to Trudy’s)

• 2 oz Tequila like Herradura Silver
• 1 oz Cointreau
• 1-2 oz of Sprite
• 1 oz of orange juice
• the juice of one lime

Shake all the ingredients and pour into a tall martini glass rimmed with salt. Serve with stuffed olives.

You may think its seeing all the new fashions..but its actually the Campari cocktails. The classic Campari & Soda, the Americano, the Negroni, there is really no drink more refreshing when the temperatures start to soar. All considered apéritif’s- these drinks are meant for the early evening with some small snacks, to stimulate the appetite before dinner. Campari has a very delicious and distinct bitter taste…give it a try it the next time you’re out.

Americano

• 1 part Campari
• 1 part Sweet Vermouth (like Cinzano)
• 1 dash of club soda

Combine the Campari and Vermouth over ice and top with a splash of club soda. Garnish with a lemon peel.

Negroni

• 1 part Campari
• 1 part Sweet Red Vermouth (like Cinzano)
• 1 part Gin

Combine all ingredients over ice. Garnish with an orange slice.

A delicious variation of this cocktail is called the Negroni Sbagliato (a ‘wrong’ Negroni) that substitutes prosecco for the gin.

On June 7th (and again on June 12th) the HMNS along with esteemed food writer and Tex Mex cookbook author Robb Walsh, will discuss the finer points of Tex Mex cuisine. Robb promises an overview of the origins, legendary figures, and recognition of Tex Mex as America’s oldest regional cuisine. Along with the talk, Robb will be serving vintage dishes he helped create along with Houston Chef Bryan Caswell at their popular new spot El Real on Westheimer.

Sign up for either of the evening here – tickets are $73 or $63 for HMNS members.

Representing our neck of the woods, the Texas chef Tyson Cole won for “The Best Chef Southwest” for his Austin based restaurant, Uchi. Their own description of the place: “combining local seasonal ingre­di­ents with an infinite spec­trum of seafood from around the globe is the basis for Uchi’s culi­nary philos­ophy. We invite our diners to explore their gastro­nomic bound­aries by pairing tradi­tional Japanese offer­ings with new and refreshing flavors and textures.” Sounds good to me…example dish: Wagyu Short Ribs, Peach Kimchee, Garlic Chips. Sold.

According to their website the restaurant has two locations- Uchi, a contemporary take on Japanese cuisine and the Japanese farmhouse style Uchiko, with both places also serving sushi. These restaurants look totally fantastic, and if I ever get myself to Austin I’m going to be sure and check them out.

If you are not going to be in Austin anytime soon – you don’t have to miss out, you can check out Tyson Cole’s brand new book simply called Uchi – The Cookbook.

**UPDATE** Good News! Just noticed on their website that they are hiring all positions for their new location IN HOUSTON!!!!