In the Kitchen with Artist Doug Brown
Good Grub by Great Artists is a cookbook by Zeke and Marty who visited 60 artists’ studios 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 www.zekeandmarty.com.
DB’s Chicken and Peas
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 80’s 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