2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Pork and Apple Stew

photo by Joy Zhang

By Bill Jamison and Cheryl Alters Jamison

When autumn winds blow across Texas, get cozy with this hearty pork stew. Cookbook authors Bill and Cheryl Jamison say the dish was inspired by a savory pork pie they once enjoyed at the Dallas County Heritage Society’s (now-closed) Brent Place Restaurant at Dallas’ Old City Park. The pie, studded with apples and vegetables, spurred them to concoct a stew with similar flavors.

8 servings

6 slices slab bacon, chopped
2 medium onions, chopped
4 carrots, sliced
1 green or red bell pepper, chopped into bite-size chunks
2 garlic cloves, minced
2 ½ pounds boned pork loin end, cut into bite-size cubes
2 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon oil, canola or corn
3 cups stock, preferably chicken or veal
2 cups apple cider
½ cup bourbon
1 tablespoon tomato paste
1 tablespoon creole mustard
2 teaspoons dried thyme
2 tablespoons unsalted butter
1 tart apple, such as Granny Smith or Jonathan, pared and sliced into bite-size pieces
18 pearl onions, peeled
½ pound mushrooms, sliced (wild varieties are especially good)
2 tablespoons minced parsley
Juice of ½ lemon

Preheat oven to 325°F.

Fry the bacon in a large skillet over medium heat until it is brown and crisp. Remove with a slotted spoon and reserve it.

Add the onions, carrots, bell pepper, and garlic, and cook in the remaining bacon drippings until the onion has softened, 3 to 5 minutes. With a slotted spoon, remove the vegetables and spoon them into a large baking dish or Dutch oven.

Mix the flour, salt, and pepper, and dust the pork lightly with the mixture. Brown the pork in the bacon drippings, in batches if necessary, adding oil if the skillet gets too dry. Spoon the pork cubes into the baking dish.

Pour the stock, cider, and bourbon over the meat and vegetables. Add the tomato paste, mustard, and thyme, stirring well. Bring the stew to a boil on top of the stove, and then place it in the oven and bake for 2 hours.

Melt the butter in a medium skillet. Add the apple, pearl onions, and mushrooms, and toss them to coat them with the butter. Sauté them until the apples begin to soften and the mushrooms go limp. After the stew has baked for 2 hours, stir this mixture into it, and cook for another 45 minutes to 1 hour, until the meat, vegetables, and fruit become very tender and the liquid is nicely thickened. The stew can be made ahead to this point (it actually tastes better if it is served the day after it is made).

Just before serving, add the parsley, a good squeeze of lemon, and the reserved bacon to the stew. Serve the stew hot, over lightly buttered noodles, if you like.

Reprinted with permission from TEXAS HOME COOKING
© 2014 by Bill Jamison & Cheryl Alters Jamison and used by permission of The Harvard Common Press.

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Bill Jamison & Cheryl Alters Jamison are the authors of TEXAS HOME COOKING © 2014.

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