Cook Like an Uchi Chef

Logan Crable
Brussels Sprouts_Uchi_by Logan Crable_2

Uchi Houston’s Chris Davies crafted a quick recipe you can cook in your own kitchen, with just four ingredients! It’s worth adding these items to your next curbside grocery order to recreate the hip sushi restaurant’s addictive crispy Brussels sprouts. Here’s how you do it!


  1. Create the sauce: Combine equal parts oyster sauce and Thai sweet chili sauce in a bowl, and add a few squirts of lemon juice.
  2. Cut the Brussels sprouts in half or quarters; they should be about the size of a half-dollar.
  3. Fry the veggies in canola oil until crispy.
  4. Drain well on an oven tray lined with paper towels. While they’re still hot, season with salt to taste.
  5. Add the Brussels sprouts to the bowl of sauce. Mix until well coated, and serve!
Uncategorized

Jacob Hilton a.k.a. Travid Halton

THERE IS A long recorded history of musicians applying their melodic and lyrical gifts to explore the darker corners of human existence and navigate a pathway toward healing and redemption. You have the Blues and Spirituals, of course, which offer transcendence amid tragedy in all of its guises. And then there’s Pink Floyd’s The Wall, Frank Sinatra’s In the Wee Small Hours, and Beyoncé’s Lemonade, three wildly divergent examples of the album as a cathartic, psychological, conceptual work meant to be experienced in a single sitting, much like one sits still to read a short story or a novel.

Keep Reading Show less
Art + Entertainment

Houston’s own Wayne Wilson stars in and helped create Cirque du Soleil’s new ’Songblazers’ show.

WHEN CIRQUE DU Soleil’s newest show, the country-music-inspired Songblazers, hits Houston Aug. 1 — only the second city, after Nashville, to get it — a few folks in the audience will recognize a familiar face on the stage.

Keep Reading Show less
Art + Entertainment