This Week In Food Blogs: Addicted to Buc-ee's & A Recipe for Pork Tamales
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.
Photo by dave_stone The coffee is good at Buc-ee's, but pair it with a croissant breakfast sandwich and your meal just got ten times better.
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.