I met chef Kevin Stewart and his partner, Richard Cordray, at my friend Loncito Cartwright’s South Texas ranch. Kevin prepared this dish using Loncito’s grass-fed lamb and I asked for the recipe, named after Kevin and Richard’s former Marfa restaurant, Blue Javalina. Wild packs of javalinas—compact, coarse-haired, piglike animals with short snouts—roam the high plains of West Texas. Javalinas do not come in blue, nor do they make for great eating. Loncito’s lamb is a different story. His grass-fed lamb has a mild taste that appeals to even the most reluctant lamb eater. It is available at select farmers’ markets and specialty foods stores throughout Texas.
Crispy. Golden. Fluffy. Bubbe would approve.
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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.