Hi. It’s me, Kim Severson! It’s that time of summer when everyone but me goes on vacation. This means I can talk about something my friends and family are tired of hearing, which is how much reporting power fuels everything we do here in the best section of DailyExpertNews.
Consider this story about the new generation of Texans blowing up barbecue orthodoxy in a post-Franklin Barbecue world.
Brett Anderson started this project two years ago. He lives in New Orleans and has been eating barbecue in Texas for 30 years. For this story, he made seven reporting trips and worked with our colleague Priya Krishna, who grew up in Dallas. She, too, came back from Texas with several sauce-stained notebooks.
Cut out their list of the 20 best new barbecue spots in Texas and stick it on the fridge with a magnet like a boomer.
Their excellent story might make you want to try an urban version of Texas-style brisket, or this elotes-flavored street corn pudding (above). It was adapted by Brett and Genevieve Ko from Burnt Bean Co. chef Ernest Servantes. in Seguin, Texas.
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Street corn pudding
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For tonight I have two great recipes for you: the first is Eric Kim’s cold noodles with tomatoes, which you should make as soon as you have great tomatoes. You probably already have the rest of the ingredients. Adding ice to the salted, juicy tomatoes creates a deliciously cold broth. Can we call it a Hot Cold Noodle Summer?
I also have Ham El-Waylly Roasted Chicken Thighs with Blueberries on my list this week because I happen to have a lot of blueberries and have never made a sauce with whole grain mustard out of them. Pro tip: Make sure you get the chicken thighs crispy by using that elusive cooking technique, patience.
And if you want to trick your family into thinking you’re a magician, pull one-ingredient banana ice cream for dessert. Make sure the bananas are ripe and if you’re feeling fancy, add some toasted almonds or chocolate chips.
Wow! Almost done here, so time for a drink. I stopped drinking alcohol, but that doesn’t mean I stopped making drinks for my friends. Tinto de verano enters the summer rotation. Traditionalists use only red wine, ice and the Spanish citrus soda La Casera or Sprite, but take a tip from Rebekah Peppler and add some vermouth for a spicy note. I make a camomile lime rickey and we laugh and toast to nothing and smash our empty glasses.
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Thanks for reading to the end! Julia Moskin will be back for the next one.
