Anyone who knows me really well, knows that I drink a lot of coffee. So it seems fitting to compile a list of my favorite coffee shops around Houston. This list was surprisingly hard to make. There are so many great places to get a cup of coffee in this city, that limiting it to 10 meant leaving out some of those great places. Why 10? Well, a Top 10 list seems pretty standard, and I've already started a trend with the Houston Essential Restaurants 2016 post!
To be a great coffee shop is pretty simple. Good music, WiFi, comfy chairs are a plus, but overall good coffee! Oh and one more thing, it has to be a Houston original.
It has probably happened to each of us at some point. You get a nice cast iron skillet seasoned to perfection and someone comes behind you and cleans it with soap or a degreaser. So how do you clean a cast iron skillet, or in this particular case, a carbon steel wok?
I reached for my wok the other day and it was nasty. It was dust covered, had food residue, probably some dog hair, and then towards the bottom, rust. A lot of people would probably throw it out at this point. But not me, I reached for the kosher salt.
First, I rinsed the wok in some water to remove as much of the dirt and grime as I could. I left about an inch water in the bottom of the wok and added some salt. The salt is going to act as an abrasive agent on the metal. Using a paper towel or rag, rub the salt around to remove the dirt, food and rust. When you're done, apply a thin coating of mineral oil to combat the elements. I like to let it sit on the stove to let all of the water evaporate off before I put my w…
One of my favorite classic Italian dishes is Linguine and Clams, especially with red sauce. I'll settle with the white or cream sauce, but I definitely prefer the tomato based sauce.
3 Tablespoons Butter1 Tablespoon Olive Oil1 Shallot - Diced3 Garlic Cloves - Minced1 Can Whole Clams1 Can Diced Tomatoes1/4 Cup Clam Juice1/4 Dry ChardonnayJuice of 1 Large Lemon1 Package Linguine1/4 Cup Chopped Parsley to GarnishSalt and PepperCrushed Red PepperParmesan Cheese (optional)
Sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. Add in the clams and tomatoes. Stir until heated. Add in the the lemon juice, chardonnay, and clam juice. Cook until the liquid reduces by half. Stir into linguine and garnish with chopped parsley. You can top the pasta with some freshly grated Parmesan cheese as well. Sometimes I like to get fancy and add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very q…