The Palestine Herald, Palestine, Texas


June 22, 2013

COOKING WITH SIMON: Enjoy local flavor with great Texas ingredients

There’s a big push lately to shop local and support small local businesses, but in the restaurant industry it’s important to take that effort one step further. As a chef, I try to design my menu around ingredients that are available from area producers, farmers and markets from East Texas, as well as other parts of the state known for their great food commodities.

Being a Go Texan member makes that easy because other members like to share with each other and make each other aware of great Texas products and producers. Just about everything you need can be found within the borders of Texas and if not, then maybe it should be reconsidered as a menu item.

When restaurants bring in produce, meat and other ingredients from far and wide it’s not only damaging to local economy, and the environment, but an unnecessary expense to pass onto customers. It also means the food traveled hundreds or thousands of miles and in the process flavor and freshness were probably compromised.

This time of year there’s so much fresh produce available from area farmers and local markets and it’s a better value because you’re supporting local economies and business owners. Dollars spent locally have great value to all involved. It’s a win-win for everyone – the chef, the farmer and the customers.

Today’s recipes are all about great local and Texas flavors – corn, beets and lettuce from the farmers market, tomatoes and basil from my own garden, goat cheese from Haute Goat in Longview and blue crab from Texas Gulf Coast waters. And speaking of Gulf coast seafood, you can always buy Texas fresh Gulf Coast shrimp at Brookshire’s in Palestine.



1 pound lump crabmeat

1 egg

1 tablespoon mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh squeezed lemon juice

1 tablespoon chopped fresh parsley

1/2 cup fresh corn kernels

1/2 cup bread crumbs

Text Only
  • SIMON Chocolate Cake COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 12, 2014 1 Photo

  • Stuffed chicken breast COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 5, 2014 1 Photo

  • black bean salad COOKING WITH SIMON: Black Bean Salad

    One of the great things about spring is the beginning of fresh salads, but not just the leafy kind, instead the ones filled with varieties of beans and peas.

    March 29, 2014 1 Photo

  • Mayonnaise COOKING WITH SIMON: Which came first? The yolk or the white

    If you do a lot of baking or dessert making, like I do, you might have a large amount of egg yolks on your hands. There are many recipes, like my New Zealand Pavlova, that call for the egg whites, but not the yolks.

    March 15, 2014 1 Photo

  • seeds COOKING WITH SIMON: Planting seeds for the future and the plate

    My workload just got a lot easier and more interesting. Why? Because soon I won’t have to shop for produce and I get to start creating some fun new dishes that incorporate all of the wonderful vegetables and herbs that will be growing in my garden.

    March 8, 2014 2 Photos

  • Mardi Gras 1 COOKING WITH SIMON: Mardi Gras time in Palestine

    The good times were definitely rolling down Palestine Main Street last Saturday and the food sure was too. It was a great weekend with parades, floats, parties, Cajun recipes, zydeco music and plenty of Palestine area wine.

    March 1, 2014 4 Photos

  • eggplant sandwich COOKING WITH SIMON: Feeding the steak eaters and the vegetarians

    Texans are known as meat eaters and enjoy they’re big juicy steaks. But sometimes it’s nice to eat a meal that is just vegetables and follow the new Meatless Monday trend. Chefs always need to have some good vegetarian dishes in they’re repertoire because vegetarians and vegans don’t want to just eat salads and pasta.

    February 22, 2014 1 Photo

  • Hibiscus Champagne Cocktail COOKING WITH SIMON: Don’t forget the Valentine’s Day flowers

    Happy Valentine’s weekend! Well, at least for those of you who remembered it was Valentine’s and at the very least bought a card. Otherwise you may be spending the weekend in the doghouse.

    February 15, 2014 3 Photos

  • mushroom potato soup COOKING WITH SIMON: Keeping warm with healthy, hearty soups

    The groundhog saw his shadow so it looks like we are in for a few more weeks of winter. I am hoping he might be wrong because some trees are already starting to bud and I am ready to get busy cutting back the grapevines, planting vegetables and doing the spring pruning.

    February 9, 2014 1 Photo

  • Green beans COOKING WITH SIMON: A green thumb for green vegetables

    It might be cold outside, but there’s still a lot of work to be done – outside. I’ve been clearing a lot of dead brush and trees and finally – after years of talking about it – also got the land cleared for a proper vegetable garden.

    February 1, 2014 1 Photo

AP Video
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide