Writing a trendy menu is a piece of cake. You start with some charcuterie and cheeses (be sure to include Point Reyes blue), add a kale salad with pine nuts and currants, and toss in some line-caught salmon with saffron aioli. Finish with chocolate panna cotta and salted caramel in a canning jar and—bam!—you’ve got it. A far harder job is creating a bill of fare that hasn’t been done before. Yet that is exactly what Stephan Pyles has pulled off at his latest restaurant, San Salvaje. Dubious?
Rarely does the humble squash inspire desperation and subterfuge. But that’s exactly what happens around this time of year, when Texas is darn near overrun with the alarmingly prolific, highly perishable Cucurbita pepo.
Most proud Texans are happy to trumpet the benefits of eating local, and this week, with the seventh annual GO TEXAN Restaurant Round-Up that runs until Sunday, July 27, foodies have an excuse to dine out and enjoy homegrown ingredients.
Flowerwater, which is commonly used in Moroccan and French cooking, can be obtained from specialty markets. This drink is refreshingly tart. If a sweeter drink is preferred, increase the amount of sugar.
1 tablespoon orange flowerwater
½ cup fresh orange juice
1 teaspoon orange zest
½ cup superfine sugar
¼ cup fresh lime juice
¼ cup fresh lemon juice
¾ cup (4 jiggers) gin
4 egg whites
½ cup heavy cream
2 cups crushed ice
4 orange slices, for garnish (optional)
1 whole chicken, 3 to 4 pounds
1 tablespoon ground cinnamon
1 tablespoon ancho or other pure chile powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1 teaspoon coarse salt
1⁄2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
It's recommended you use the Hass avocado – that’s the one with the pebbly skin that’s almost black in color. The Fuerte is the other common type you’ll see. This soup should be made only a few hours before service, because the avocado will begin to oxidize. The soup will still taste good the next day, but will have khaki color tones.
ALPINE — More than 400 people gathered this month just outside Alpine in a windswept part of Far West Texas to sample craft beer and celebrate the expansion of the Big Bend Brewing Company.
This is a wine for aficionados who like a balance of bold fruit and firm tannin. Grown and made on a beautiful little vineyard near Marble Falls, this estate wine from Perissos Vineyard and Winery is a testament to what some of Texas’ smaller producers are achieving with passion and a lot of hard work.
When I was a kid, a visit to San Antonio’s North Star Mall meant one thing, and it wasn’t shopping. Sure, there were the obligatory hours I spent trailing my mom and my aunt through its cool halls, wholly enchanted by the splashing fountains, less so by the dress department at Joske’s. But that was a mostly tolerable prelude to lunchtime, when we’d load up in the Suburban and lumber two tenths of a mile down San Pedro to Teka Molino.