Jep Robertson, Author at Jep's Southern Roots

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P&S: The Making of a Food Truck

So, how many of you have come out to Jep’s Southern Roots so far?? (If you’re in Austin, you better have!!) For those of you who haven’t visited, you’re missing out, BIG.

Now let me tell you a lil story about how this grub stop got cookin’.

When Jess and I first had our idea of starting a food truck, we didn’t know just what we were getting in to. We knew we had a great idea, but we didn’t know where to start. That’s when Jess found P&S Trailer Service.

P&S Trailer Service has a great story. It …

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Tastes of Texas: BBQ

When you think of Texas, do you think BBQ? Well, now I do!!

Texas BBQ is more than food, it’s a lifestyle; it’s not just a recipe for brisket, it’s folklore. Barbecue tradition has passed down through generations and each region of Texas has its own story. Some Texans spend weekends devoted to meat. BBQ is celebratory and a big part of Texan pride. People line up early in the morning at their favorite joints just to get a piece of the BBQ pie. Why? Well, read on, y’all!

So what is barbecue? Barbecue is a special preparation of meat …

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Beignet, Done That!!

Let’s get one thing straight before we begin: it’s pronounced “ben-YAY.”

Okay, we may start.

So, the word beignet actually comes from the Celtic word bigne which means “to raise.” The word also derives from the Spanish for fritters, buelos, but ultimately, the French word for fritters (beignet, of course) stuck for the long haul. Truly, all of the influences go hand and hand.

These Louisiana specialties are fried, raised pieces of dough that make for an excellent treat. After the dough is fried, the squares of yumminess are sprinkled with powdered sugar, and the result is …

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OK, It’s Okra Time!

It’s gooey, it’s slimy, it’s OKRA. It may get a bad rap, but around here, we know it as DELICIOUS.

The magical green vegetable originated in the African region we now know as Ethiopia and made its way through North Africa and the eastern Mediterranean before heading to the rest of the world. In Asia, the veggie is known as “lady’s fingers,” on the island of Macau it is called quilobo, while in North America, it’s Igbo name okwuru stuck to become today’s OKRA.

Okra came rather late to colonial America. Though introduced to the lower Americas during the …

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Cajun vs. Creole: What’s the Difference?

First lesson when comparing Cajun and Creole cuisines? They are not the same.

Contrary to popular belief, Cajun and Creole cuisines are not the same thing. The names may have become synonymous and interchangeable with each other and Louisiana cooking–but true Southerners know what’s up.

Second lesson when comparing Cajun and Creole cuisines? Tomatoes make all the difference.

Creole cuisine uses tomatoes and true Cajun cookin’ does not. The end. No, I’m just kidding. But, really, how can you tell one gumbo from the other? The use of a red, round veggie. (Or is it a fruit…?) But the …

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Tastes of Texas: Tex Mex

Tex Mex, you know it, you love it, but where did it come from? I’ve got answers. Let me give you the short lowdown on some Tex Mex history.

So, Tex Mex didn’t start as a cuisine: it started as a train. The Texas-Mexican Railway came first in 1875. Tex Mex started as the train’s abbreviation but ended up describing the people of Mexican descent who were born in Texas.

“Tex Mex” as a culture has existed for hundreds of years: it began during the mission era when Spanish and Mexican foods mixed with Anglo fare. But, Tex Mex the …

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Crawfish: The Lobster of the South

Fun fact: crawfish is not seafood. Tastes, looks, smells like seafood, but it’s not: it’s freshwater grub. It’s delicious and totally Southern.

Nothing screams Louisiana quite like crawfish. The fish resemble little lobsters and are colloquially called “mudbugs” because they live in the mud of freshwater bayous. (Sounds a little gross, right?) The meat is more tender than your average lobster and has a more distinct flavor than most other seafood.

Crawfish were first harvested by local Native Americans but then later became a key ingredient in Cajun cooking. In Cajun legend from the 1700s, lobsters in Louisiana spoke to …

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Let’s Talk Cajun

Cajun = spicy.

And spicy is my middle name.

So, the Cajuns came to Louisiana around the 1700s as Acadians from the French-Canadian region, Nova Scotia. They didn’t come to Louisiana by choice (they were exiled), but they brought with them some French country cooking. In Canada, they lived off the land and ate what was available, mostly meat and vegetables that they cooked in a stew. The Acadians were poor, country folk, and most of their dishes were easy one-pot recipes that were thick and hearty.

In Louisiana, the Acadians found all sorts of new ingredients, like oysters, alligator, …

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Welcome to the Family Business

It’s here! Family Business Beer Co. is open! And we’re so proud of our dear friends!

Just outside of Austin in Dripping Springs, Family Business Beer Co. is on the most beautiful property. Surrounded by live oaks in stunning Texas hill country, the space is fabulous, and the decor is sleek and contemporary. The atmosphere is friendly and comfy–you’ll definitely want to come hang with your friends and families.

There are seven different beers to choose from and more recipes in the works! You got your Cosmic Cowboy IPA (Jess’s fave), Grackle imperial stout, and The Fox rye lager…. and …

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Do you CrossFit?

I CrossFit, and, yes, I’m a junkie.

CrossFit is the high-intensity fitness craze your friends and neighbors are talking about. Done in short, intense intervals, CrossFit is a fierce workout, and it will kick your ass. For me, CrossFit is a lifestyle. It sounds daunting, but I’ve come across few people who don’t love it. Scared to try? Here are 5 reasons that CrossFit should take over your workout regime (and possibly your life!!) in the New Year!

Fitness

First, CrossFit builds cardio fitness. Crossfit burns as many calories in 20 minutes than does a 45-minute jaunt on the treadmill. …

Author: Jep Robertson

Fitness