'Robb Walsh' on Serious Eats

Robb Walsh's Southern-Style Chicken-Fried Steak

While researching Texas Eats Robb Walsh set out on a journey of Chicken-Fried Steak discovery. He ate his way around rural Texas, seeking out the best versions of this big Texan standard. Some where memorable, and some not so much, but if you've ever experienced the weighty dish known as the CFS, you've got to hand it to Walsh, his search for the best steak was a stomach stretching exercise to say the least. More

Robb Walsh's Southern-Style Chicken-Fried Steak

While researching Texas Eats Robb Walsh set out on a journey of Chicken-Fried Steak discovery. He ate his way around rural Texas, seeking out the best versions of this big Texan standard. Some where memorable, and some not so much, but if you've ever experienced the weighty dish known as the CFS, you've got to hand it to Walsh, his search for the best steak was a stomach stretching exercise to say the least. More

Robb Walsh's Buttermilk Dressing

In Texas, the ubiquitous chicken fried steak is often plated with fries and a buttermilk ranch dressed salad on the same plate, making the ranch the dip of choice for the fries. Robb Walsh, author of Texas Eats, speculates that the popularity of ranch as a dip comes from Texas's cowboy culture, where those gruff dudes used the creamy-tangy dressing to compliment everything from fries to onion rings and even chicken fried steak. And now we know that we have Texas to thank for those little tubs of ranch meant for pizza crust dippage. More

Robb Walsh's Fresh Field Peas

Robb Walsh, author of Texas Eats, keeps his Fresh Field Peas simple with a soul food-inspired recipe that begins (as many good things do) with bacon. Onions are sweated in the bacon fat, and the peas are added and simmered with chicken broth, with a few pods of okra as a thickener, and a lone chile for heat. Fresh peas don't need too much time on the stovetop; just simmer until tender and serve. More

Robb Walsh's Fresh Field Peas

Robb Walsh, author of Texas Eats keeps his Fresh Field Peas simple with a soul food inspired recipe that begins (as many good things do) with bacon. Onions are sweated in the bacon fat, and the peas are added and simmered with chicken broth, a few pods of okra as a thickener, and a lone chile for heat. Fresh peas don't need too much stove top, just simmer until tender and serve. More

Robb Walsh's Shrimp and Grits

Texas Eats is full of plenty of wonderful recipes for the seasonal specialty that are Texas shrimp, and one of our perennial favorites is Shrimp and Grits, otherwise known as breakfast shrimp. You can't really go wrong with sweet shrimp served over smooth grits, but Walsh steps up the recipe by sautéing the shrimp in bacon fat along with mushrooms, scallions, and garlic, creating a pan sauce that's pretty over the top. And those grits? Well, let's just say that those are the grits of Southern breakfast dreams. More

Cook the Book: 'Texas Eats'

Robb Walsh has been called "the Indiana Jones of food writing" and is arguably the foremost authority on Texas food. He's traversed the state, seeking out the familiar (think cowboy cooking and Tex-Mex) and the lesser known (did you know that Viet-Tex was a thing?). In his latest volume, Texas Eats, Walsh takes readers and cooks on a journey throughout the Lone Star state. Enter to win a copy here! More

Serious Reads: Sex, Death & Oysters, by Robb Walsh

When noted food writer Robb Walsh set out to write an article on oyster fishing, he knew the formula for writing such a piece. Find a curmudgeonly oysterman, jot down a few quotables while out on his boat, crack open a fresh oyster back on shore and enthuse about its particular delectability. But his first outings led to the quick realization that the oyster business is much more complex and manipulated than this simple, preconceived story. Thus commenced five years of research, culminating in Sex, Death & Oysters: A Half-Shell Lover's World Tour. More

Cook the Book: Watermelon Margaritas

The Tex-Mex Grill and Backyard Barbacoa Cookbook has no shortage of Texas-style cocktails, but these Watermelon Margaritas seemed refreshing enough to cool us down, even when the AC wasn't doing the trick. Instead of throwing all of the ingredients into the blender, Robb Walsh uses the watermelon in two ways. First the melon is cut into cubes and gently juiced through a colander to make smooth, entirely seedless, and virtually pulpless juice. Then the watermelon cubes are transferred to the freezer to cool and be used instead of ice cubes. More

Cook the Book: 'The Tex-Mex Grill and Backyard Barbacoa Cookbook'

With those endless baskets of chips and salsa, pitchers of frozen margaritas, sizzling fajitas, and chile pepper Christmas lights it's pretty difficult not to enjoy a Tex-Mex meal. But somehow this Americanized, Texas-sized adaptation of Mexican food isn't a cuisine that gets too much respect in the food world. Robb Walsh, former restaurant critic of the Houston Press is changing that one grill at a time with his newly released cookbook, The Tex-Mex Grill and Backyard Barbacoa Cookbook. Enter to win a copy of the book here. More

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