In the Kitchen with Artist Doug Brown


Good Grub by Great Artists is a cookbook by Zeke and Marty who visited 60 artistsstudios and kitchens, shooting thousands of images and traveling nearly 15,000 miles to compile. The cookbooks are available for $24.95 plus $2.05 sales tax each from the couple at their eponymous Edom gallery, 8271 FM 279 or on their website

DBs Chicken and Peas

(serves 8)

8 bone in chicken thighs, skin removed

1 yellow onion chopped

4 cloves garlic chopped

2 tbsp oil

¼ tsp crushed red pepper

1 tsp cumin

3 lbs purple hull peas---fresh or frozen-thawed

3 cups chicken stock

2 cups water


salt and pepper to taste

Salt & pepper chicken thighs and rub with paprika.  Brown 4 thighs on both sides in a dutch oven with 1 tbs oil.  Remove to a platter and repeat process with another tbs of oil and 4 thighs.  Remove when browed.  Add cumin, red pepper, onion and garlic and toast.  Add half of the broth to release the fond and stir for a few minutes.  Add the rest of the stock and water.  Add peas and bring to a boil.  Add chicken with accumulated juices back to the pot and simmer for 45 min till peas are soft and tender.  Adjust with salt and pepper.

If you are a believer that “pig fat rules,” after browning the chicken, add a couple of slices of chopped bacon to the pan before adding spices and onions for some really great flavor.

This recipe was developed in the 80s when I was living in the woods of deep East Texas.  The nearest grocery store was 30 minutes away, and one had to learn how to plan for a weeks food supply.  All of the ingredients for this dish could be kept frozen or they will keep dry.

As artists we learn how to create from the everything/nothing space.  As human beings we have a need to create or destroy.  So we make it, then we eat it, which satisfies all of our needs at the same time. Doug Brown

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